Thanksgiving Recipes: Vegetables

by Michele Cheplic | More from this Blogger

26 Nov 2008 12:12 PM

As much as your children would rather you forget them all together, vegetables are a vital part of a traditional Thanksgiving spread. While my brother's tot will happily munch on carrots sticks (drowned in Ranch dressing) as though he were part rabbit, my preschooler needs to be bribed to take even a nibble of the crunchy orange vegetable.

This is why our family meals such as Thanksgiving must include a variety of veggie dishes. The first one I'm sharing with you is the only carrot recipe my daughter will eat. Once you scan the ingredients you'll see why. The second veggie dish is so delicious it may appeal to even the pickiest of eaters. Simply serve up a hearty portion on their plates and don't mention the name of the dish. It works for grown-ups too.

SWEET AND STICKY CINNAMON CARROTS

Ingredients:

1 package (16oz.) baby carrots

2 tablespoons water

Ingredients for Glaze:

1/2 tablespoon cornstarch

1/4 teaspoon ground cinnamon

1/2 cup apple juice

2 tablespoons honey

1/2 tablespoon butter

Directions:

In 1 1/2 quart glass casserole dish with lid, combine carrots and water. Cover dish and microwave for 3 minutes.

Stir carrots and cook for 3 more minutes.

Remove from microwave and set aside.

To make glaze: In a microwave safe bowl, stir together cornstarch and ground cinnamon. Gradually add apple juice. Stir in honey and butter.

Microwave for one minute. Remove, stir and cook for one more minute.

Place carrots on serving platter and top with glaze. Toss before serving.

Serve 4.

BACON BRUSSELS SPROUTS

Ingredients:

1 tablespoon olive oil

1/2 cup balsamic vinegar

6 slices bacon (fried and chopped)

1 onion chopped

Salt and pepper

4 cups fresh Brussels sprouts

1 cup chicken stock

Directions:

In large pan, on medium-high, heat olive oil. Add bacon, and cook until crisp. Add onion and seasonings. Cook, stirring occasionally, 2 to 3 minutes. Add Brussels sprouts, stock and vinegar to bacon and onion mixture. Continue to cook another 10 to 12 minutes, or until Brussels sprouts are tender.

Serves 4.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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