Thanksgiving Part 2: Sides

Cranberry Sauce


-1 bag cranberries (3 cups)

-1 orange, chopped into fairly small pieces

-1 cup sugar

-Lemon juice



Step 1: Throw all ingredients into a medium saucepan and cover. Simmer for 2 hours.

Step 2: That’s it! You should get a concoction that looks something like this:

Maple Roasted Acorn Squash


-1 acorn squash



-Olive oil

-Maple syrup

Step 1: Cut squash into wedges, drizzle with olive oil and maple syrup, sprinkle with salt and pepper. Roast (on a baking sheet covered with aluminum foil or parchment paper, to reduce the mess) at 425 degrees for 15 minutes. That’s it! You’re done! Isn’t this Thanksgiving easy?


Well…not quite. Here’s where things start to get tricky. I actually only have one picture for each of the next two recipes, because things were starting to get kind of crazy in the kitchen.

Caramelized Shallots


-6 tbsp butter

-2 lbs fresh shallots, peeled

-3 tbsp sugar

-3 tbsp red wine vinegar



Step 1: Melt butter in a skillet, add shallots and sugar and toss to coat. Cook over medium heat for about 10-20 minutes, until shallots start to brown. Add the rest of the ingredients and toss well.

Step 2: Preheat oven to 400 degrees. Place skillet in the oven (or if necessary, transfer to an oven-safe baking dish) and roast for 15-30 minutes, until tender.

Brussels Sprouts and Chestnuts in Brown Butter


-2 lbs brussels sprouts

-4 tbsp butter

-1 cup shallots, very thinly sliced

-3 tbsp flour

-2 1/2 cups chicken stock

-2 tbsp lemon juice




-Chestnuts, roasted and peeled

Step 1: Bring 4 cups of water to a boil. Add brussels sprouts. Cook for 10 minutes. Drain, rinse, and drain again.

Step 2: Melt butter in a skillet. Add shallots and cook over medium heat until brown. Press shallots through a strainer, trying to drain as much butter as possible. Place shallots on a paper towel to drain, and return butter to saucepan (you might need to add a little more butter).

Step 3: Over medium heat, saute butter until brown — it should give off a nutty aroma. Whisk in flour and cook until mixture is light brown. Whisk in stock and cook until it sauce has thickened. Add lemon juice and seasonings. Finally, add the brussels sprouts and chestnuts, and fold ingredients together until combined.

Step 4: Transfer to an oven-safe baking dish, and bake at 400 degrees for 15-20 minutes. Serve immediately.


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