This time of year, I find myself experimenting in the kitchen a lot more. (Maybe that’s why I always gain a few pounds between November and January…hmmm.)
Since Thanksgiving is upon us, it seemed appropriate to express my gratitude for you – my blog readers – by sharing a few of my recent concoctions. While not particularly groundbreaking, these two side dishes may give you just what you need as final touches to your Thanksgiving feast. And they wouldn’t be here if they weren’t the easiest things in the world – I may have high standards for my food, but I’m a lazy cook.
Enjoy! And Happy Thanksgiving.
P.S. Please share your favorite simple fall side dishes in the comments below if you’d like!
Carrot Ginger Soup with Pomegranate Seeds
1 pound carrots, peeled
1 tablespoon canola oil
1 small onion, chopped
1 – 1.5 cubes veggie bouillon (no salt added)
1 – 2 tablespoons fresh ginger, finely grated (I LOVE ginger, so adjust for your taste.)
3 1/2 cups water (more for thinner soup)
Pomegranate seeds for garnish
- Saute onion in canola oil until translucent and slightly soft.
- Put sauteed onion and all other ingredients (except pomegranate seeds) into blender. If you have a Blendtec blender, just hit the “Soup” button (coolest thing ever…it blends and heats at the same time!). If not, just blend until smooth and then heat in a large saucepan on the stove.
- Serve with pomegranate seeds floating on top. (To get the pomegranate seeds to “float on top,” you’ll need to put several “pinches” of seeds in the middle so they stack up a bit. Also, move slowly when bringing the finished soup to the table so the seeds don’t sink! Or just pass a bowl of seeds at the table for people to add themselves. It’s worth it for the sweetness and beautiful color they add to the soup.)
Serves 4 – 6.
Maple Thyme Brussels Sprouts
1 pound brussels sprouts, trimmed and quartered
2 tablespoons olive oil
1 teaspoon dried thyme (or 2 teaspoons fresh, minced thyme…remember, I’m a lazy cook)
1 teaspoon maple syrup
Sea salt and ground pepper to taste
- Saute brussels sprouts and thyme in olive oil until tender and a little browned. (I can always tell they’re done when they turn a gorgeous shade of bright green…probably about 5 minutes or so depending on size. Just watch them so they don’t turn into that gross cabbage color.)
- Drizzle with maple syrup, add salt and pepper, and toss.
Serves 4.
xo,
