3 STRESS-FREE SIDE DISHES FOR YOUR HOLIDAY PARTY
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With Thanksgiving just around the corner, we rounded up our 3 favorite stress-free side dishes. Check out the recipes below!
Herb-Roasted Acorn Squash
Ingredients
2 lbs acorn squash
2 tbsp fresh thyme
3 tbsp olive oil
2 tbsp chopped rosemary
Step 1
Preheat oven to 425°F. Halve each squash and scoop out seeds with a spoon. Cut squash into ½-inch-thick wedges. Toss with the thyme and oil. Season with salt and pepper.
Step 2
Arrange squash in single layer on 2 rimmed baking sheets. Roast 22–25 min., until golden brown and tender, turning squash pieces over halfway through.
Step 3
Transfer squash to a platter. Garnish with the thyme and rosemary.
Green Beans with Caramelized Pecans
Ingredients
1/2 cup pecan halves and pieces (2 ounces)
2 1/2 pounds green beans, trimmed
5 tablespoons unsalted butter
1/3 cup shallot, finely chopped (about 2 medium)
3 tablespoons packed light brown sugar
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Step 1
Heat oven to 350°F with rack in middle.
Step 2
Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
Step 3
Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
Step 4
Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
Step 5
Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
Step 6
Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve.
Salad with Apples, Pumpkin Seeds, & Orange Vinaigrette
Ingredients
1 bunch (8 ounces) arugula, stemmed (7 to 8 cups)
4 ounces frisee, torn in bite-sized pieces (4 cups)
1 small head radicchio (4 ounces), torn in bite-size pieces (4 cups)
1 apple
1 cup of pumpkin seeds
Citrus Vinaigrette
1/4 cup champagne vinegar
1/3 cup fresh squeezed orange juice
3 tbsp. honey
1/2 tsp. dijon mustard
1 clove of garlic, grated or minced
1 cup of olive oil
Step 1
Thinly slice the apple into small wedges
Step 2
Mix greens, pumpkin seeds, and apple slices together in a large bowl.
Step 3
Drizzle the vinaigrette over the salad & toss.