Thanksgiving Side Dishes: The Non-Traditional Way

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November 22, 2013

Traditions, especially those involving food, can be a hard thing to change.  But, with all the different diets and food allergies and with people becoming more aware of what they are eating, here are a couple of different recipes that can be introduced to the family at Thanksgiving. It may be time to swap out the green bean casserole.

Roasted Brussels Sprouts With Lemon


  • 2 ½ pounds Brussels sprouts, trimmed and halved
  • 2 cloves garlic, minced
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 6 tbsp melted butter
  • 3 tbsp fresh lemon juice


  1. Heat oven to 425 degrees.
  2. Toss the Brussels sprouts in the garlic, oil salt and pepper.
  3. Spread evenly onto baking sheets.
  4. Roast, tossing occasionally, for about 15 to 20 minutes or until tender.
  5. Place Brussels sprouts in a large serving bowl.  Add the butter and lemon juice just before serving.

This dish is just as good if you make it up a day in advance.  Don’t add the butter and lemon juice until the next day just before serving.  Refrigerate covered.  Just reheat in the microwave (cover bowl with a damp paper towel).

Creamy Corn Pudding

Get your kids to eat some vegetables by replacing steamed corn with this recipe.


(serves 8)

  • 6 tbsp unsalted butter, plus a little more to butter baking dish
  • 1 medium chopped onion
  • ¼ tsp Kosher salt
  • ¼ tsp pepper
  • 2 cup heavy cream
  • 5 large eggs
  • ¼ cup flour
  • 2 tbsp sugar
  • 16 ounces frozen corn, thawed (about 3 cups)
  • 2 tbsp chopped fresh chives


  1. Preheat oven to 350 degrees. Butter an 8 inch square (2 quart) baking dish.
  2. Heat half the butter in a small skillet over medium heat.  Add onion, salt and pepper and cook for 8 to 10 minutes until the onion is softened.  Stir occasionally.
  3. In a blender or food processor, combine the cream, eggs, flour, sugar, 2 cups of corn, the remaining butter, 1 teaspoon salt and ¼ teaspoon pepper.  Blend until smooth.
  4. Stir in the onion and remaining cup of corn.
  5. Pour the mixture into the buttered baking dish and bake 50 to 60 minutes, until set but still slightly wobbly in the center.  Sprinkle with the chives.

Whether big or small, there is nothing better than a Thanksgiving meal shared with family.  Remember throughout the day to also give thanks for all that you have.

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