Beautifully Easy Holiday Sides!

Everyone knows that the star of the Thanksgiving feast is the turkey, but that’s no reason to let Thanksgiving side dishes be boring or complicated.  Here are a few sides that are healthful, simple, and flavorful, and can be cooked off while your turkey is resting.  All of these VIPs have made appearances in our store in the past few weeks as samples designed to get everyone in the holiday spirit.

 

Click here for printable recipe cards!

ROASTED BUTTERNUT SQUASH

  1. 5 lbs. peeled, cubed butternut squash (1-inch pieces)
  2. 3/4 cup Bragg’s amino acids
    (for soy-free version use coconut aminos)
  3. 3/4 cup water
  4. 1-2 tbsp. sesame oil
  5. ½ tsp. red pepper flakes
  6. Preheat oven to 400 degrees
    In a bowl, whisk together all ingredients except squash
    3. Line a sheet pan with parchment or prep with non-stick spray
    4. Roast until tender, stirring occasionally to keep squash coated in marinade. Marinade will thicken into a glaze as it cooks.

 

ROASTED BRUSSELS SPROUTS

  • 2-3 pounds Brussels sprouts
  • 1 tbsp. agave
  • 1 tbsp. extra-virgin olive oil
  • 1 tbsp. sesame oil
  • 1 pinch of red pepper flakes
  • Salt and Pepper to taste
  1. Combine ingredients in bowl and toss until Brussels sprouts are evenly coated
  2. Spread evenly on a baking sheet
  3. Roast at 400° for 30-45 minutes, turning every 5-7 minutes for even browning.

 

ROASTED CHESTNUTS

  • 1 pound chestnuts
  • 1/4 cup butter
  • salt to taste
  • 1 pinch ground cinnamon
  1. Preheat oven to 375°
  2. Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding.
  3. Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
  4. Allow to cool and peel off the shell.
  5. Place nuts in a skillet with butter and sauté over high heat until butter is melted and chestnuts are well coated.
  6. Place skillet in oven and roast until they are golden on top.
  7. Sprinkle with salt and cinnamon.

 

ROASTED KABOCHA SQUASH
with MAPLE SYRUP and GINGER

  • 3lbs kabocha squash – peeled, seeded, and cut into
    1” thick wedges
  • 3 tbsp. pure maple syrup
  • 3 tbsp. extra-virgin olive oil
  • 1 tbsp. fresh ginger – peeled and finely grated
  • 6 thyme sprigs plus thyme leaves for garnish
  • Kosher salt to taste
  • Preheat the oven to 450°. On a rimmed baking sheet, toss the squash wedges with the maple syrup, olive oil, ginger, thyme sprigs and salt. Arrange the squash in a single layer and roast for 15 minutes. Flip and roast for 15 minutes longer, until golden and tender. Discard the thyme sprigs. Transfer the squash to a serving platter and garnish with thyme leaves.

Happy Thanksgiving!

Pre-Order a Holiday Meal Kit!

Thanksgiving is fast approaching, but don’t stress: we have everything you need for a relaxing and enjoyable holiday.  Introducing Holiday Meal Kits! Each kit is $75 and comes with one delicious 10-12lb turkey, 3 ½lbs stuffing, 26oz turkey gravy, 14oz cranberry relish.  Also available to order are a la carte sides and regular or gluten-free pumpkin pie and pecan pie.  It’s enough to feed 8 – 12 people and still have leftovers! Everything is fully-cooked; you just heat, serve, and enjoy.

We have it all covered so you can eat a delicious Thanksgiving dinner and still enjoy the day.

Samples of the Meal Kits are available at the East Nashville location on 11/4 and 11/5 starting at 1pm and 11/6 starting at 4pm.  Come on by to taste, order your Holiday Meal Kit, and be sure to stock up on some great wine to pair with your meal.

To order, see a manager at either location; kits are available while supplies last; pick-up is 11/19 – 11/22.

Questions? Please call the stores or reach out on social media.

check out the savings

check out the savings

This is in the modal

×