Spain on a Fork > All Recipes > Tapas > How to Make 4 Thanksgiving Side Dishes that will Steal the Show
All Recipes, Tapas / November 16, 2020

How to Make 4 Thanksgiving Side Dishes that will Steal the Show

Before we begin, I know we don´t celebrate thanksgiving in Spain, but my family lived in California for 27 years, so thanksgiving is a big deal for us. With that being said, today I´m going to show you How to Make 4 Thanksgiving Side Dishes that will Steal the Show.


All 4 of these side dishes are super easy to make, made with everyday basic ingredients and each one is packed with flavors. Folks, these are restaurant-quality dishes that will take your thanksgiving to the next-level.


The secret to these recipes? Use the highest-quality ingredients. Like a great olive oil and the freshest produce. It makes all the difference in the world.


TIPS & TRICKS to Make these Recipes: On the recipes that use the oven, I used the bake and broil option. Which is the bottom and top heat. If your oven doesn´t do both functions at the same time, no big deal. Just bake for an extra 3 to 7 minutes. Making sure to mix the ingredients around at the half way point.

Key Ingredients & Cookware I used in these Recipes:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT

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Watch the Video Below on How to Make 4 Thanksgiving Side Dishes that will Steal the Show

How to Make 4 Thanksgiving Side Dishes that will Steal the Show

Course Side Dish
Cuisine American
Author Albert Bevia @ Spain on a Fork

Ingredients

SAUTEED SPINACH WITH GARLIC & LEMON

  • 10 oz fresh bagged spinach 300 grams
  • 4 cloves garlic
  • 1 lemon
  • 2 tbsp extra virgin olive oil 30 ml
  • sea salt & black pepper

HONEY ROASTED GARLIC POTATOES

  • 2 yukon gold potatoes
  • 2 tbsp extra virgin olive oil 30 ml
  • 2 tbsp honey 29.60 ml
  • 1 tsp dried rosemary 1.12 grams
  • 1 tsp dried thyme .91 grams
  • 6 cloves garlic
  • sea salt & black pepper

WINE GLAZED CARROTS WITH GARLIC & ROSEMARY

  • 3 carrots
  • 4 cloves garlic
  • 2 tbsp extra virgin olive oil 30 ml
  • 1/2 cup white wine 125 ml
  • 2 sprigs fresh rosemary
  • sea salt & black pepper

HOMEMADE STUFFING WITH HERBS

  • 1 baguette
  • 2 tbsp extra virgin olive oil 30 ml
  • 1 onion
  • 2 stalks celery
  • 4 cloves garlic
  • 1/2 tsp dried thyme .46 grams
  • 1/2 tsp dried rosemary .56 grams
  • 1/2 tsp dried parsley .27 grams
  • 1 1/2 cups vegetable broth 354 ml
  • sea salt & black pepper

Instructions

TO MAKE THE SAUTEED SPINACH WITH GARLIC & LEMON

  1. Heat a large deep pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 4 cloves garlic that have been roughly chopped, mix with the olive oil, after 2 minutes and the garlic is lightly golden, add in the fresh spinach and mix with the olive oil so it easily wilts, add in batches so it doesn´t over-flow out of the pan, once it´s all added and fully wilted, squeeze in 1/2 tbsp (8 ml) fresh lemon juice and season with sea salt & black pepper, mix together until well mixed, transfer into a serving dish and garnish with lemon wedges

TO MAKE THE HONEY ROASTED GARLIC POTATOES

  1. Add 2 tbsp extra virgin olive oil into a bowl, along with 2 tbsp honey and 1 tsp dried thyme & 1 tsp dried rosemary, whisk until well combined, cut 2 large yukon gold potatoes into 1/2 inch pieces, add the cut potatoes into a large bowl, pour the olive oil mixture over the potatoes, add in 6 to 8 cloves of garlic (skin on and cut a slit on them) and season everything with sea salt & black pepper, mix together until well combined, add to a baking tray lined with parchment papaer, make sure the potatoes are in a single layer, add into a preheated oven, bake + broil option 210 C - 425 F, after 30 minutes the potatoes should be perfectly roasted, remove from the oven, transfer into a serving dish and garnish with a sprig of fresh rosemary

TO MAKE THE WINE GLAZED CARROTS WITH GARLIC & ROSEMARY

  1. Cut 3 carrots (washed & peeled) into diagonal slices that are 1/2 inch thick, heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil, after 1 miniute add in 4 cloves garlic (skin on and cut a slit on each one) and mix with the olive oil, after 2 minutes add the slices carrots, mix with the olive oil, after 5 minutes and the carrots have a light fried golden color, add in a generous 1/2 cup of white wine and 2 sprigs of fresh rosemary, mix together and simmer for 6 to 7 minutes or until all the wine has been incorporated into the carrots, then season with sea salt & black pepper, mix together and transfer into a serving dish

TO MAKE THE HOMEMADE STUFFING WITH HERBS

  1. Cut 1 baguette into slices that are 1-inch (2.54 cm) thick, then cut each slice of baguette in half lengthwise and cut each piece into 3 evenly sized pieces, to end up with 6 cubes of bread from each slice of baguette, add into a baking tray, make sure they´re all in a single layer, add into a preheated oven, bake + broil option 190 C - 375 F, after 10 minutes remove from the oven, the pieces of bread should be tosted golden brown but not burned, transfer into a large bowl, heat a large fry pan with medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 1 onion finely diced and mix with the olive oil, after 3 minutes and the onions are translucent, add in 2 stalks celery roughly diced and continue to mix, after 5 minutes and the celery is soft, add in 4 cloves garlic finely minced and mix together, 30 seconds later add in 1/2 tsp dried thyme, 1/2 tsp dried rosemary and 1/2 tsp dried parsley, mix together and add the mixture into the bowl with the toasted bread cubes, season everything with sea salt & black pepper and mix together, at the same time start slowly adding in 1 1/2 cups of vegetable broth, once all the broth has been incorporated transfer the mixture into a 12 x 8 inch casserole dish that has been greased with olive oil, make sure it´s all in a single layer, cover with foil paper and add into the preheated oven, 190 C - 375 F, after 30 minutes remove the foil paper and cook for another 15 minutes, remove from the oven and sprinkle with freshly chopped parsley

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1 Comment

  1. 4 Thanksgiving Side Dishes that will Steal the Show – HouseholdCooking.com

    […] How to Make 4 Thanksgiving Side Dishes that will Steal the Show […]

    16 . Mar . 2021

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