Thanksgiving Sides To Be Thankful For
November 23, 2008 1 Comment
Thanksgiving is my favorite holiday. I love the idea of friends and family coming together for a communal meal and being grateful for each other and whatever else it is they cherish most on this earth. Yet, while my earliest Thanksgiving memories involve lots of love, the food left something to be desired. My mom had the turkey down pat, put the side dishes were an afterthought. Cranberry sauce was gelatinous goop fresh from a can; sweet potatoes hid cowering under marshmallows. This Thanksgiving, I’m giving cranberries and sweet potatoes their proper due with these healthy, quick and easy recipes that perfectly complement the main event.
Quick Cranberry Compote
• One 12-ounce bag of fresh cranberries
• Juice of one orange
• Grated rind of one orange
• 2 Tbs. honey
• 1 cinnamon stick
• 2 apples, peeled and cut into chunks
• ¾ cup water
• 1-2 Tbs. brown sugar, to taste
Put all the ingredients in a pot. Simmer, partially covered, for 20 minutes, stirring occasionally. If compote starts to stick on the bottom, add some water. Taste, and add additional brown sugar if needed. Remove cinnamon stick and serve hot or at room temperature.
Serves 8 as a relish.
Roasted Sweet Potatoes
• 2 large or 3 small sweet potatoes, peeled and cut into chunks
• 1 red onion cut into chunks
• 1 Tbs. olive oil
• ½ tsp. salt
• ½ teaspoon paprika
• ½ teaspoon cinnamon
• ½ teaspoon tumeric (optional)
• 2 Tbs. brown sugar
Preheat oven to 425. Spread sweet potatoes and onions in roasting pan or baking track in a single layer. In a small bowl, mix salt, paprika, cinnamon, and tumeric with the olive oil. Pour mixture on top of sweet potatoes and onions, making sure to evenly coat them. (Tongs come handy here, as do bare hands, though the tumeric can stain.) Put in oven and roast at 425 for 40 minutes, until sweet potatoes are tender but not mushy. Sprinkle brown sugar over them, toss, and place back in the over for 5 minutes, until the brown sugar caramelizes over the sweet potatoes. Serve hot.