It’s finally that time! Whether you are doing the cooking or eating, the indescribable smell of the Thanksgiving meal sets the tone for the next six weeks of the holiday season. We want to help YOU gobble til' you wobble this year with some new holiday recipes to try!
ROASTED SWEET POTATOES WITH CINNAMON AND HONEY
Ingredients
Sweet Potatoes (4) Prep: 10 minutes
Extra Virgin Olive Oil (¼ cup) Cook: 30 minutes
Honey (¼ cup) Servings: 4
Ground Cinnamon (2 teaspoons)
Salt
Freshly Ground Black Pepper
Instructions
Preheat oven to 375℉
Cut sweet potatoes into cubes
Put sweet potatoes on a roasting tray and drizzle the oil, honey, cinnamon, salt, and pepper on them.
Put them in the oven and leave them in there for 30 mins or until they are tender.
Let them cool down for 5 minutes and then enjoy!
OVEN ROASTED CARROTS
Ingredients
2 pound carrots Prep: 10 minutes
2 tablespoon olive oil Cook: 30 minutes
1 teaspoon kosher salt Servings: 6 servings
¼ teaspoon ground black pepper
Instructions
Preheat oven to 425℉
Wash, peel, and cut carrots down the middle
In a bowl, toss carrots with oil and seasoning
Pour carrots on baking sheet and arrange them in a single layer
Bake for 25-30 minutes or until carrots are tender
BROCCOLI AND CAULIFLOWER GRATIN
Ingredients
Unsalted Stick of Butter Prep: 15 minutes
1 medium head of cauliflower Cook: 55 minutes
1 large head of broccoli Servings: 10 servings
6 tbsp all-purpose flour
3 cups of whole milk
¼ tablespoon of nutmeg
2 cups grated Gruyere
Kosher Salt
Freshly Ground Black Pepper
Instructions
Preheat Oven to 375℉
Butter a 3 quart baking dish and put the broccoli and cauliflower in it
Melt butter in a medium saucepan with medium heat and add flour
Cook for about 2 minutes and make sure it does not brown
Whisk in milk and continue stirring until it gets thick
Take off the hot stove and stir in nutmeg and 1 ¼ cup of cheese
Add salt and pepper
Pour whole mixture over the vegetables and sprinkle the remained of the cheese
Cover baking dish with foil and bake for 15 minutes
Remove foil and bake until veggies are golden brown (20-25 mins)
Let dish cool for about 10 minutes, then EAT!
Even if you aren’t a salad person, during the holidays a nice light salad to balance all of the heavy meals is nice.
BUTTERNUT SQUASH SALAD
Ingredients
1 small Butternut Squash Prep: 10 minutes
½ Garlic Cook: 20 minutes
2 Medjool Dates Servings: 6 servings
¼ Crushed and Roasted Pistachios
¼ Cumin
¼ Coriander
¼ Cinnamon
¼ Cayenne
1 Lemon
2 oz Goat Cheese
2 tablespoon of olive oil
1 tablespoon apple cider vinegar (ACV)
6 cups Prepackaged Salad Spring Mix
Instructions:
Preheat oven to 425℉
Peel and de-seed the quash
Put squash on a baking sheet and drizzle 1 tablespoon of oil on it, once preheat is done put the squash in oven for 20 minutes (or until it is tender by the puncture of a fork)
With a blender, blend the ACV, 1 tablespoon of olive oil, dates, lemon, garlic, cumin, salt & pepper (add 1 to 2 spoons of water, as needed)
Once your squash is finished, cut it into small cubes and let cool down for 10 minutes
Put your salad mix in a bowl, then add the squash, goat cheese, and pistachios
Drizzle dressing to your liking!
Are you going to try any of these recipes this year? Have a tried and true holiday favorite you're making this year? Let us know in the comments below!
0 comments