If you’re ready for Thanksgiving, but looking for ways to spice up your traditional meal or find other alternatives, we have just the thing for you. Mara McGuin, a registered Dietitian with King Soopers, showed us how to make some fun sides that will bring a unique twist to your tasty meal. 303.778.3023 See Recipes Below…
Wild Rice Stuffing
1 1/2 cups chopped celery
1 cup chopped onion
1 cup uncooked wild rice
2 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
1 1/2 tablespoons chopped fresh sage
1 cup uncooked long-grain brown rice
¼ cup dried sweet cherries
¼ cup chopped dried apricots
1/2 cup chopped pecans, toasted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preparation… Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, wild rice, and garlic to pan; sauté 3 minutes. Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in brown rice, and bring to a boil. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in cherries and remaining ingredients. Top with additional cherries, apricots and pecans, if desired.
|Roasted Root Vegetables|
|Recipe from www.drweil.com|
|2 pounds root vegetables (sweet potatoes, carrots, parsnips, turnips, rutabagas, beets), peeled and cut into 1-inch pieces
1 medium onion, peeled and cut into 1/3-inch wedges
1 tablespoon extra-virgin olive oil
1 head garlic, separated into cloves and peeled
Chopped fresh rosemary
|1. Heat oven to 400 degrees. Place the root vegetables and onion in a roasting pan.
2. Toss the vegetables with the olive oil and salt to taste. Do not crowd the vegetables.
3. Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes. After 30 minutes, scatter the garlic cloves in with the vegetables. Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
4. Before serving, add a sprinkling of fresh chopped herbs, if you like for additional flavor.
Roasted Brussels Sprouts and Grapes
Recipe adapted from www.realsimple.com
1 1/2 pounds Brussels sprouts, trimmed and halved
1 pound red seedless grapes
1 tablespoon olive oil
2 cloves garlic, sliced
1 tablespoon fresh thyme leaves
kosher salt and black pepper
- Heat oven to 375° F. On a large rimmed baking sheet, toss the Brussels sprouts and grapes with the oil, garlic, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.
- Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20 to 25 minutes.