Last Minute and Vegetable Friendly

It’s Thanksgiving and stomachs are rumbling and roaring. The turkey is nearly done and your guests will be on their way soon but you have no sides! It’s turkey day, you need them like the deserts need the rain. What are your options? Pull off a holiday miracle or accept a disastrous defeat? I say you opt for a miracle and that miracle is some quick vegetable sides!

Vegetable Side: Roasted Baby Potatoes

I know you’ve got a decadent dessert shivering in the fridge and your turkey or main dish is guaranteed to sit heavy in your stomach so why not add some nutritious vegetables? Most vegetable sides are easy to make and everything you need is already in the pantry.

Vegetable Sides – Let’s get started!

Can’t-Help-Myself Caramelized Carrot Fries / Serves 6

Vegetable Side: Carrot Fries

6 tbsp margarine
8 carrots cut into medium-thick strips
4 tbsp sugar
1 bottle Annie’s Organic Ketchup (optional)

Keep margarine over a low heat setting and add the cut carrots once melted
Increase heat to medium-high and add sugar
Let the carrots cook, stirring until they become soft and dark around the edges
Allow them to sit on a plate for a minute
Serve with ketchup!

Craftily Creamed Spinach / Serves 4

Vegetable Side: Creamed Spinach

2 10oz packages frozen chopped spinach
1 package onion mushroom soup and dip mix
1 1/2 tbsp unsalted butter
1/4 cup finely chopped shallots
1 tsp minced garlic
1/2 tsp salt
1/2 tsp black pepper

Bring a pot of salted water to boil over high heat
Lower heat to medium, add spinach and let cook for 5 minutes, stirring throughout
Drain in a fine mesh strainer and press with a large spoon to release water
Melt butter in saute pan over medium-high and add soup mix
Add shallots and garlic, stir until soft for 2 minutes
Add spinach and cook, stir until liquid is released
Add salt and pepper
Cook until desired consistency is achieved and serve immediately!

Really Roasted Rosemary Green Beans / Serves 8

Vegetable Side: Roasted Green Beans

2 lb. green beans, trimmed (8 cups)
1 3/4 tbsp finely chopped rosemary
2 tbsp olive oil
1 tsp salt
1 tsp black pepper

Preheat oven to 475°F
Toss green beans, olive oil, rosemary, salt and pepper in a large bowl
Spread green beans evenly onto baking sheet
Roast for 22-25 minutes until tender and are browned in spots, stir occasionally
Serve!

Oh-So Roasted Baby Potatoes / Serves 6

Vegetable Side: Roasted Baby Potatoes

1lb baby potatoes
1/4 cup olive oil
1/4 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder

Add potatoes to large pot with water and bring to boil
Simmer until soft for about 8-10 minutes
Drain and set aside to cool
Preheat oven to 400°F
Slice potatoes in half and toss with olive oil, salt, pepper and garlic powder
Place potatoes on baking pan, cut-side down and roast for 15-20 minutes until brown and crispy
Serve!

Awesome Artichoke Mashed Potatoes / Serves 8

Vegetable Side: Artichoke Mashed Potatoes

6 Yukon Gold potatoes chopped into chunks
5 tbsp margarine
1/3 cup milk
1/4 tsp salt
1 6oz can artichoke hearts, drained and diced

Place potatoes in large pot of water and boil on medium-high for 25 minutes or until soft
Drain excess water
Mash potatoes with a potato masher in bowl, leaving the consistency chunky
Add margarine, milk, salt and artichoke hearts and mix with large spoon
Continue until desired consistency
Serve!

That wasn’t so bad! And now Thanksgiving is saved thanks to our friends the vegetables. I hope you guys are enjoying them with loved ones. Everyone have a great Thanksgiving!