Thanksgiving is usually a family affair. Growing up we used to have a huge meal always hosted at my grandparents house. Your typical Thanksgiving spread; with so much love baked, stirred, and sprinkled in. Grandma would lead the charge and both her stuffing and pies were amazing. Grandma hardly ever cooked from a recipe and I like to think that I inherited her "cooking gene". I only wish that I had been old enough to help her out with those Thanksgiving dinners; most of my memories I'm still seated at the kiddie table!
All the way across the country from Michigan, our Seattle Thanksgiving will be much different this year. No big family meals, but it doesn't mean we can't enjoy a great Thanksgiving inspired dinner. This post is the first in a series, sharing the recipes I've put together for a small Thanksgiving dinner for two.
The first two recipes are two of the sides; rosemary garlic roasted potatoes and brussels sprouts sauté with orange and ginger.
To start the potatoes, preheat your oven to 350 degrees. Wash and clean three medium sized red skin potatoes and cut into a large dice. Toss potatoes in a large bowl with 1 tablespoon of minced rosemary, 1 tablespoon of minced garlic, a generous drizzle of olive oil, and salt and pepper to taste.
Arrange potatoes in a single layer on a baking sheet. Bake at 350 degrees for 20-30 minutes or until lightly browned.
Brussels sprouts sauté begins by trimming and slicing the sprouts. Trim the end of each brussels sprout, removing any bruised outer leaves. Slice into thin slices and rinse thoroughly. Sauté brussels sprouts in olive oil in a medium sized pan.
After a few minutes of cooking, add 1 tablespoon of minced ginger root, the zest of 1 orange, and the juice of 1 orange. Cook until brussels sprouts are tender and start to caramelize on the edges.
Two easy recipes perfect for a small Thanksgiving meal. Paired with stuffing for two and a pan roasted turkey breast, it's a great celebratory meal. I can't wait to share the next recipes with you! We might not be with friends and family on Thanksgiving, but we can enjoy a great meal and be thankful for our friends and family from afar.
Roasted Potatoes with Rosemary and GarlicBy Land of Noms, November 22, 2014
- 3 medium sized red skin potatoes, about 3/4 of a pound
- 1 tablespoon of minced fresh rosemary
- 1 tablespoon of minced garlic, about 2 cloves
- Olive oil
- Salt and pepper to taste
- Preheat oven to 350 degrees
- Wash potatoes and dice into a large dice
- In a large bowl, combine potatoes, minced rosemary and garlic
- Drizzle with olive oil, season with salt and pepper and combine well
- Spread in a single layer on a nonstick or oiled baking sheet and bake 20-30 minutes or until tender and browned
Brussels Sprouts Saute with Orange and GingerBy Land of Noms, November 22, 2014
- 2 cups of brussels sprouts, trimmed and sliced, about 1 pound
- 1 tablespoon of ginger, minced
- Zest of 1 orange
- Juice of 1 orange
- Salt and pepper to taste
- Trim and slice brussels sprouts and rinse well
- Saute brussels sprouts in olive oil in a medium sized pan
- After brussels sprouts have cooked 2-3 minutes, add minced ginger and orange zest
- Add orange juice and salt and pepper to taste
- Saute until brussels sprouts are tender and begin to caramelize on the edges, serve warm
Sharing our culinary adventures in Cascadia with simple, sustainable & satisfying eats. Bon Appétit!