Thanksgiving Rustic Sides


Local Chef & Cooking Instructor Corey Pressman showed Tra'Renee different and unique side dishes to serve this Thanksgiving. Click here for more information about Corey.

Roasted Brussels Sprouts with Date Syrup

  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons date syrup
  • Preheat oven to 400 degrees F.
  • Slice off the stem ends of the Brussels sprouts and pull off any yellow or tough outer leaves. Toss the sprouts with the olive oil, salt and pepper. Roast on a sheet pan for 35 to 40 minutes, until toasty on the outside and cooked through. Occasionally shake the pan to brown the sprouts evenly.
  • When they are done, sprinkle with more kosher salt (maybe use some fancy salt). Now stir in the date syrup to tase. It should taste green and brown and salty and sweet.

Roasted Roots and Bulbs with Smoky Citrus Vinaigrette

  • The Roasted Roots and Bulbs
  • 2 pounds small carrots (about 2 bunches), peeled, cut into 3-inch pieces
  • 2 large red onions, each cut through root end into 8 wedges
  • 1 fennel bulb, cut into 1/2-inch wedges
  • 2 tablespoons olive oil
  • The Vinaigrette
  • 2 tablespoons olive oil
  • Kosher salt, freshly ground pepper
  • 2 tablespoons raw sunflower seeds
  • 1 teaspoon coriander seeds, coarsely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon Smoked Spanish Paprika
  • 2 tablespoons Sherry vinegar (or red wine vinegar)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons torn mint leaves
  • Preheat oven to 425. Place carrots on a rimmed baking sheet,onions and fennel on another. Drizzle vegetables with 2 tbs of the oil and season with salt and pepper. Roast, tossing occasionally, until browned and tender, 20–25 minutes for carrots and 35–45 minutes for onions and fennel. Let this cool (or not! The whole thing is quite good warm.)
  • Meanwhile, cook sunflower seeds, coriander seeds, red pepper flakes, paprika, and remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until the fragrance of toasting seeds and spices fills the air, about 2 minutes. Let this cool (or not! See above), then stir in the vinegar and lemon juice; season to taste with salt and pepper.
  • Combine the vinaigrette and roasted veggies in a bowl and transfer to a platter, tossing to ensure the dressing isn't pooled on the bottom.
  • Top with the mint. So good!

Nanna’s Mashed Potatoes

  • 6 pounds potatoes peeled, boiled, and drained
  • 4 oz cream cheese
  • 1 egg
  • 1/4 cup butter
  • Sour cream
  • 2 teaspoons baking powder
  • 1 teaspoon of Smoked Spanish Paprika
  • Salt and pepper
  • Mash the cream cheese, egg and butter into the hot potatoes. Fold in the sour cream until you have a nice, smooth consistency. Then add 2 teas and baking powder and salt and pepper to taste.
  • Put this into a greased casserole dish, dot with butter, and sprinkle on the paprika. Bake at 350 degrees for about 35 mins. Longer if cold.