Your Thanksgiving meal is all based around the turkey. But it’s no secret that side dishes have become a quite popular part of the tradition. Chef Lesli Sommerdorf from Harmons, joined Nicea DeGering to share some side dish recipes that are all but traditional.
Baked Cornbread Green Beans
2 cups green beans, washed and dried
1 bag of cornbread stuffing
1 egg, beaten
Salt and freshly ground pepper
Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper or a silicone mat.
Crush the cornbread stuffing with a rolling pin until fine. Dip green beans in the egg, then roll in the stuffing. Lay on wax paper to prepare for baking.
Bake until the green beans are golden brown, about 20 minutes.
Orange and Thyme Glazed Rainbow Carrots
1 lb. rainbow carrots
1 Tbsp olive oil
½ cup sugar
1 orange, zested and juiced
1 Tbsp fresh time, minced
Salt and freshly ground black pepper to taste
Preheat oven to 425°.
Cut carrots alternately on the bias and place on a rimmed baking sheet, drizzle with oil, and toss to combine. Roast carrots, tossing occasionally, until tender, about 15 min.
Meanwhile, in a small saucepan over medium heat, add sugar, orange juice, and thyme and stir to combine. Cook until thickened slightly, 2-3 min.
Remove carrots from oven, drizzle with sugar-orange juice mixture and return to oven. Cook 5 min. Remove from oven, season with salt and pepper, sprinkle with zest, and toss to combine.