posted November 10, 2011 07:44 PM            

I am kinda getting tired of the same sweet potatoes, mashed potatoes, green bean casserole, corn casserole, broccoli casserole (obviously my family is into casseroles!). Are there any other vegetable recipes that are good for Thanksgiving?

I found a few that I want to try like this Roasted Red Onions with Sage Pesto:

Ingredients
- 1 cup lightly packed sage leaves
- 1/2 cup freshly grated Parmigiano-Reggiano
- 3 Tbsp. pine nuts
- 2 1/2 tsp. kosher salt, divided
- 1 clove garlic, roughly chopped
- 1/3 cup plus 2 Tbsp. extra-virgin olive oil, divided
- 6 red onions, each cut into 6 wedges

Directions
Active time: 20 minutes
Total time: 1 hour, 15 minutes

Preheat oven to 425°. In a food processor, pulse sage, Parmigiano-Reggiano, pine nuts, 1 tsp. salt, and garlic a few times, just until roughly chopped. With the motor running, add 1/3 cup oil in a steady stream. Puree pesto until almost smooth, then set aside.

In a large bowl, mix onions with remaining 2 Tbsp. oil and 1 1/2 tsp. salt. Arrange onions in a single layer on a large rimmed baking sheet and bake, stirring occasionally, until deep golden brown and very tender, 45 minutes to 1 hour.

Transfer onions to a platter and spoon reserved pesto on top.

Read more: http://www.oprah.com/food/Roasted-Red-Onions-with-Sage-Pesto-Recipe-April-Bloomfield-Recipes#ixzz1dLf6YqHE

I love a good pesto and I love red onions sage so it should be pretty good…

I know this is traditional for some but most of my family is a little iffy about brussels sprouts, maybe adding bacon would help:

Ingredients
- 3 slices bacon, chopped
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 shallot, chopped
- 1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
- Salt and pepper, to your taste
- 1 cup chicken broth

Directions
Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

From: http://www.foodnetwork.com/recipes/rachael-ray/brussels-sprouts-with-bacon-recipe/index.html

Or maybe brussels sprout salad, but my family isn’t that crazy about the sweet-savory mix…they would try it to be polite, who knows they might love it, sometimes they surprise me:

Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- 1/2 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries

Directions

Shred the Brussels sprouts by removing the core and thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.

posted November 10, 2011 07:58 PM            

Directions: Cook 1 1/2 pounds thinly sliced carrots in a skillet with 2 tablespoons olive oil until beginning to soften, 5 to 7 minutes. Add 1 1/2 cups no-sugar-added cranberry juice, 3/4 teaspoon cumin and a pinch each of cinnamon and salt. Simmer, stirring, until tender and glazed, 25 minutes. Sprinkle with chopped parsley.

From: http://www.foodnetwork.com/recipes/food-network-kitchens/cranberry-glazed-carrots-recipe/index.html

This spinach and cheese puff would go along with the traditional casserole theme, and it looks awesome:

Ingredients

- Butter, for baking dish
- 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups half-and-half
- 3 large eggs, lightly beaten
- 1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces)
- Coarse salt and ground pepper
- 1/4 teaspoon ground nutmeg

From: http://www.marthastewart.com/339340/spinach-and-cheese-puff?czone=food/thanksgiving-center/thanksgiving-center-dishes

I am leaning toward making the spinach pouf and definitely the onions with sage pesto…

posted November 11, 2011 04:46 AM            

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Remember, love can conquer the influences of the planets....It can even eliminate karma.

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posted November 12, 2011 03:59 PM            

But what is : 1 turn of the pan?
thanks!

posted November 13, 2011 12:22 PM            

Randall, pardon?

posted November 15, 2011 10:03 AM            

I think I will make the spinach puff for Thanksgiving with no sneak previews ...

posted November 25, 2011 02:05 PM            

Me and my brothers didn't touch any of it!

Other than that, we had a great Thanksgiving. ◕‿◕