Sorry, it took me a while to dig out my holiday recipes.
I love this dish because it is super fast and easy but has lots color. It has lots of the traditional Thanksgiveing elements in it but done in a fresher and healthier way.
Maple Glazed Green Beans and Baby Carrots
1/2 lb baby carrots
1/2 lb green beans
1/3 c pecan halves or pieces
1/4 cup dried cranberries
1 T. butter
2 T. maple syrup
Bring a large pot of water to a boil with a generous amount of salt. Add carrots to the water and cook about 3 minutes or until jut cooked thru. Use a slotted spoon to remove carrots to an ice bath and let cool. Drain.
Trim green beans. Add beans to the boiling water once carrots removed. Cook 3-4 minutes until just cooked and still slightly crisp. Drain pot and transfer beans to ice bath. Place hto pot back on stove with burner off. Add butter and let it melt.
Toast pecans in a small skillet over medium heat until fragrant. If using whole nuts roughly chop them at this point.
To the melted butter add carrots, green beans, pecans, and cranberries. Drizzle with maple syrup and toss together. Add more salt and pepper to taste.
OK that's the official instructions. I use frozen beans and cook them all together and skip the ice bath thing so I can serve the dish right away. This serves 4 so I double it - if you have a bigger gathering you may need to double it again.
I think I am going with a stuffed squash similar to this one:
but using fake sausage crumbles instead of real (of course).
So my menu is:
a Turkey breast for the meaters
suffed squash (a 1/4 for the meaters and a half for me)
maple green beans
baked apples for dessert
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