Three Thanksgiving Side Dish Ideas
Looking for some ideas for side dishes and appetizers for the Holidays? Here are three great ideas that are easy and delicious!
Ingredients
For the Roasted Sweet Potatoes:
5-6 small to medium size sweet potatoes
For the Roasted Bacon Brussel Sprouts:
8-10 slices bacon, chopped
2 lbs. Brussel sprouts, cleaned and quartered
10-12 garlic cloves
Salt and pepper to taste
For the Vegetable Dip:
1/2 cup sour cream
1/2 cup mayonnaise
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp parsley flakes
1 tbsp black pepper
Salt to taste
Instructions
1
To make the Roasted Sweet Potatoes: Clean the sweet potatoes and place them on a baking sheet. Roast in a preheated 350 degree oven for about 45 minutes or until fork tender. Serve with butter, salt and pepper.
2
To make the Roasted Bacon Brussel Sprouts: Pan fry the chopped up bacon pieces in a large oven safe fry pan along with the garlic cloves. Once the bacon is crispy, add the prepared Brussel Sprouts. Gently stir to coat them with the bacon grease.
3
Place the pan with the Brussel Sprouts in a 350 degree oven and roast for about 30 minutes or until you begin to see some charring on the Brussel sprouts. Remove from the oven and serve.
4
To make the Vegetable Dip: Combine the sour cream, mayonnaise, onion powder, garlic powder, parsley flakes, black pepper and salt into a medium size bowl and mix together to combine. Taste and adjust salt as needed. Serve with your favorite vegetables for a delicious appetizer dip.
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