Maple Pecan Roasted Brussels Sprouts:2 lbs brussels sprouts, chopped 1/2 cup bacon,
1 tsp garlic powder
2 tablespoons maple syrup
1/4 cup pecans. Oil,
salt and pepper to taste
Cranberry Sauce :1 bag of fresh Cranberries
11/2 cup sugar
11/2 cup water
1/4 tsp cinnamon
1/2 teaspoon Allspice
4 Thanksgive recipes with easy & delicious method method
Pear and Parsnip:Mix honey, apple cider vinegar, and dijon mustard in a small bowl. Set aside. Spread the pear and parsnips on a parchment-lined baking tray and drizzle oil. Season the fish with salt and pepper. Mix well. Now Bake at 400°F for 20-25 minutes or until the mixture is tender and lightly golden. Take out of the oven, drizzle with apple cider vinaigrette, and then return to the oven for another 5-10 minutes. Enjoy!
Orange Glazed Carrots:Melt butter in a large saucepan on low heat. Add the butter to the skillet.
Add water to the bottom, season with salt to taste, and cover the pan with a lid. Bring to boil, then cook the carrots for 7-10 minutes or until tender.
Cover with honey and remove the lid. After this, Cook another 2 to 3 minutes or until honey is lightly caramelized and most liquid has evaporated. Add more water if your carrots are still too hard or the water has evaporated. Enjoy!
Maple Pecan Roasted Brussels Sprouts:Add sprouts to a baking dish that is oven-safe and cover with bacon. Bake for 15-20 minutes, season with garlic powder. Mix in maple syrup, black pepper, and pecans. Bake another 5 minutes.
Cranberry Sauce:Add the cranberries to a saucepan. Bring to boil and then simmer. Now Let simmer for 30 minutes, stirring occasionally, until the sauce thickens.