The turkey is always the star on Thanksgiving, but delicious and savory sides keep the show running all night long. Impress family and friends this year with these easy recipes made entirely from ingredients found right on the shelves of South Square Market.
Recipe and photo courtesy of Love & Lemons
Roasted Cauliflower with Lemon Zest
Serves 4
Ingredients
1 cauliflower
extra-virgin olive oil, for roasting
sea salt and freshly ground black pepper, for sprinkling
zest of 1 lemon
1/4 cup chopped parsley
Instructions
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Break the cauliflower into bite-sized florets. Toss with olive oil, salt, and pepper and spread evenly onto the baking sheet.
Roast for 25 to 30 minutes or until browned around the edges.
Season to taste with more salt and pepper and toss with lemon zest and parsley. Or keep it plain and use it in any recipe that calls for roasted cauliflower.
Recipe and photo courtesy of Delish
Garlic Smashed Potatoes
Serves 4
Ingredients
1 lb. baby Yukon Gold potatoes
Kosher salt
4 tbsp. melted butter
2 cloves garlic, minced
1 tsp. fresh thyme leaves
Freshly ground black pepper
1/2 c. freshly grated Parmesan
Instructions
Preheat oven to 425°. In a large pot, cover potatoes with water and add a generous pinch of salt. Bring water to a boil and simmer until potatoes are tender, about 15 minutes. Drain and let sit until cool enough to handle.
On a large rimmed baking sheet, toss potatoes with melted butter, garlic, and thyme. Using the bottom of a small glass or mason jar, press down on potatoes to smash them into flat patties.
Season with salt and pepper, then sprinkle with Parmesan.
Bake until bottoms of potatoes are beginning to crisp and Parmesan is golden, about 25 minutes.
Recipe and photo courtesy of Country Living
Brussels Sprouts Gratin
Serves 8
Ingredients
3 lb. Brussels sprouts, trimmed and halved
Kosher salt
3 garlic cloves, chopped
2 tbsp. unsalted butter
1/4 c. all-purpose flour
2 c. half-and-half
9 oz. grated Gruyère cheese, divided (about 2 cups total)
Kosher salt
Black pepper
Instructions
Boil Brussels sprouts in a large pot of boiling salted water until crisp-tender, 5 to 8 minutes. Drain and run under cold water to cool; spread in a single layer, on a paper towel-lined baking sheet; dry completely.
Cook garlic in butter in a large saucepan over medium heat until fragrant, 1 minute. Sprinkle with flour; cook, whisking, 1 minute. Slowly whisk in half-and-half. Simmer, whisking often, until thickened, 6 to 7 minutes. Remove from heat and whisk in 6 ounces (about 1 1/4 cups) Gruyère; fold in Brussels sprouts. Season with salt and pepper.
Transfer to a buttered 3-quart baking dish. Top with remaining Gruyère (about 3/4 cup). Bake at 375 degrees F until bubbly and top is golden brown, 25 to 30 minutes. Let stand 5 minutes before serving.
