Stirring the Pot With Scarlett Non-Traditional Thanksgiving Sides

Welcome to Stirring the Pot with Scarlett!

By : Scarlett Inman

Thanksgiving has always been my favorite holiday. We get to gather with our loved ones to eat! No pressure to buy gifts, no worries that you didn’t do or spend enough—just good times and good food with family and friends. As we sit down with our families this Thanksgiving, we have a whole new perspective on thankfulness. If 2020 has taught us anything, it is to give thanks for the time we get to spend with the people we love. So this year, cut your kitchen time down and use those extra hours for gathering and fellowship with your tribe!

If your family is like ours, we still have to have a few things the same. We always have mashed potatoes, potato salad, and sweet potatoes! Heaven forbid if we don’t have fresh green beans and green bean casserole! And, of course, we serve turkey and dressing with gravy and baked ham. Those are just a given! But we’ve substituted Twice-Baked Sweet Potatoes for sweet potato soufflé, Corn Veggie Medley for creamed corn, and Roasted Winter Veggies just because we like them!

These recipes are not your traditional Thanksgiving sides but are delicious, quick, and easy. All three of these can be prepped the day before and baked the day of Thanksgiving. I hope you enjoy these as much as we do, and Happy Thanksgiving!

Shopping List

  • 1 butternut squash
  • 1 acorn squash
  • 1 lb. Brussels sprouts
  • 2 red bell pepper
  • 2 onions
  • 1/2 lb. baby carrots
  • 4 or 5 sweet potatoes
  • 4 ears of corn
  • 1 zucchini
  • 1 yellow squash
  • Butter
  • Brown sugar
  • Chopped pecans
  • Whole garlic cloves
  • Olive Oil
  • Balsamic vinegar
  • Red pepper flakes
  • Cinnamon
  • Salt and Pepper

 

ROASTED WINTER VEGGIES

Ingredients:

  • 1 butternut squash, peeled, remove seeds, and cut into 1-inch pieces
  • 1 acorn squash, remove seeds and cut into 2-inch-long pieces
  • 1 lb. Brussels sprouts, ends trimmed and sliced in half if they are large
  • 1 red bell pepper, cut into strips
  • 1 onion, sliced into strips
  • 1/2 lb. baby carrots, cut in half
  • 1/4 cup olive oil
  • Salt and pepper

Preparation:

The day before Thanksgiving, cut up all the vegetables, and place them in separate containers.

Store in the refrigerator for the next day.

Line a large baking sheet with parchment paper. Toss all the vegetables with oil and salt and pepper. Spread on the baking sheet.

Bake at 425 degrees for about 35–40 minutes.

 

 

TWICE-BAKED SWEET POTATOES

Ingredients:

  • 4 or 5 medium sized sweet potatoes
  • 5 Tbsp. butter, softened
  • 1/2 cup brown sugar
  • 1/3–1/2 cup chopped pecans
  • Cinnamon

Preparation:

Bake sweet potatoes at 425 degrees for about 40 minutes. You want them to still be firm but give a little. Remove from the oven and let cool. These can be cooked the day before and kept in the refrigerator until ready to finish.

Mix the butter, brown sugar, and pecans together. This can also be made the day before.

Peel sweet potatoes and slice into one-inch pieces and place in a 9×13 baking dish. Top each potato with a good size pinch of the butter mixture.

Bake at 350 degrees for about 35 minutes.

 

 

QUICK CORN VEGGIE MEDLEY

Ingredients:

  • 4 fresh ears of corn, cut off the cob
  • 1 zucchini, split down the middle and cut into thin slices
  • 1 yellow squash, split down the middle and cut into thin slices
  • 1/2 onion, sliced thin
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 garlic clove, crushed
  • 1/4 cup olive oil
  • Red pepper flakes
  • Salt and pepper
  • 1–2 Tbsp. balsamic vinegar

Preparation:

All vegetables can be cut up the day before.

Pour olive oil into a large skillet over medium heat. Add onions and peppers, and cook for 2–3 minutes. Push to one side and add corn, and cook for about 4 minutes .

Mix the corn, onions, and peppers together and push to one side of the pan. Add the zucchini, squash and more oil if needed. Cook until they start to brown slightly, then mix together with the corn, onions, and peppers.

Add a few pepper flakes. Let cook for a couple minutes. Add balsamic vinegar, and salt and pepper to taste. Serve!

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