Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio


Three Side Dishes For You Thanksgiving Meal

Hi everyone and Happy Thanksgiving! Here are three, orange, side dishes that I love for the holidays or really anytime. Of course I wouldn't serve them all at the same time, I just wanted to give you some options. By the way leftover squash is great with some sauted onions with a fried egg on top for breakfast!

Roasted Butternut Squash with Cinnamon and Maple Syrup

Makes about 5 side dish servings

Here is what you will need:

1 large butternut squash 

1 1/2 TBS olive oil

1 1/2 TBS pure maple syrup

1 3/4 tsp kosher salt 

3/4 tsp ground cinnamon (or a little less depending on your taste)

1/2 tsp ground black pepper

1 TBS minced fresh rosemary

Here is what you need to do:

Preheat oven to 400. Peel, seed and cut the squash into one inch cubes.

Coat two baking sheets with nonstick spray. Put the squash in a large bowl. Drizzle with live oil and maple syrup. Next sprinkle the salt, cinnamon, and pepper all over it then toss to coat. Divide the squash between the two baking sheets. If there is any extra liquid in the bowl, pour over the squash. Spread the squash cubes in a single layer on the baking sheets.

Place the pans in the oven, if they both won’t fit on the same rack that’s fine, after 15 minutes you will remove the sheets, sprinkle the rosemary on the squash and toss the cubes. Test for how done they are by piercing the squash with a fork. If it’s pretty soft, just put them back in the oven for 5 minutes. If still pretty firm roast for another 10 to 15 minutes. Serve warm.

Photo: Getty Images

Hasselback Sweet Potatoes

Serves 4

Here is what you need:

4 medium sweet potatoes

1 tablespoon unsalted butter, melted

1 TBS olive oil

1 clove garlic, finely grated

1 tsp fresh thyme leaves, chopped

1/3 cup plain Greek yogurt

1 scallion, chopped

Kosher salt and fresh ground pepper

Here is what you need to do:

Preheat your oven to 425 degrees and line a baking sheet with foil. 

In a small bowl, mix together the yogurt, scallions adding a little salt and pepper. Set in the fridge

Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through the potato. 

Mix together the butter, oil, thyme, garlic, 1/4 tsp salt and 1/4 tsp pepper in a small bowl. Rub the potatoes with the mixture and make sure you get in between the slices. Place the potatoes on the sheet and roast for about 50 minutes. About 25 minutes in take the potatoes out of the oven and run a fork gently across the slices in the potatoes. You want to fan the slices out, but be careful not to break them, just pull them apart slightly. Put them back in the oven for the remainder of the roasting time.

When the potatoes are done, serve with the yogurt sauce.

Photo: Getty Images

Honey-Ginger Carrots

4 to 5 side servings

Here is what you need:

3 bunches carrots, peeled (Enough for 5 cups sliced carrots)

2 TBS honey

2 TBS unsalted butter

1 tsp minced fresh ginger

1 tsp grated orange zest

½ cup freshly squeezed orange juice

Kosher salt and fresh ground black pepper

fresh chopped parsley for garnish, optional.

Here is what you need to do:

Slice the carrots at a diagonal angle, 1-inch thick.

In a large saute pan add 1/2 cup water, the butter, honey, 2 teaspoons of salt, and bring to a boil. Add in the carrots, turn down the heat to medium low, cover the pan and simmer 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated.

Turn up the heat a bit and add to the pan the orange zest and juice and toss the carrots. Simmer uncovered for about 5 minutes until carrots are tender but not mushy. You still want them to have a bit of a bite.Taste and season with a little black pepper and a bit more salt if needed. Garnish with the parsley if desired.

Photo: Getty Images

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