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3 Alternative Thanksgiving Side Dishes

3 Alternative Thanksgiving Side Dishes By Kristi Veliaj

Hey There Pretty Birds,

One of our favorite holidays of the year is just around the corner, and whether you’re hosting or bringing a side to share, remember that we have a non-stop source of ideas to help you find yummy dishes that will make everyone thankful for your kitchen skills. Last year Roki hosted a glorious thanksgiving dinner where I found it impossible to keep myself away from the thousand antipasti  and sides she served. This year I am joyful to share with you pretty birds three easy-to-prepare alternative thanksgiving sides. I’m a huge fan of the traditionals, herb stuffing, candied yams, sweet potatoes and cranberries. But I wanted to offer you some alternative treats to surprise your guests or hosts with.  Let’s see what we have!

Roasted Bicolor Carrots with Pumpkin Hummus

alternative dish 1

Roasted Bicolor Carrots with Pumpkin Hummus

This is what you need:

-5 black carrots
-5 orange carrots
-400 g of pumpkin
-1/4 tsp of sweet paprika
-1 tsp of tahini
-1 garlic clove
-1/4 tsp of curry
-1/4 tsp of chilly pepper
-evo, salt, pepper, as needed

This is how you make it:

1 . Preheat oven  at 370 degrees F, lightly oil a baking sheet or use some baking paper. Wash your carrots and peel them while boiling water in a medium pot with a pinch of salt.

2. Grab your carrots and boil them for 5 min just to make them softer and easy to roast. Orange carrots have priority because  black carrots will turn the water black, of course.  Then bake them for 20m after you richly flavored with salt and pepper.

3. While carrots are roasting, cut pumpkin in cubes and place it in a medium casserole. These little cubes are following their carrots friends in the oven for 15 mins.

4. When the pumpkin is soft, move it into a mixer and add the tahini, pepper, salt, extra virgin olive oil, garlic, paprika and curry. Give it a little spin and it’s ready in a sec.

5. When carrots are looking roasted and tender, pick your favorite cutting board and place them to your eye’s liking. Sprinkle with salt and black pepper, serve with pumpkin hummus.

Balsamic Caramelized Onions

alternative dish 2

Balsamic Caramelized Onions

This is what you need:

-20 baby onions
-1/2 cup of balsamic vinegar
-1 cup of water
-2 tsp of sugar
-extra virgin olive oil and salt, as needed

This is how you make it:

1. Warm up some olive oil on in a pan and peel your baby onions. Tears are the only obstacle between you and this deliciousness, be strong!

2. Move your peeled onions into the hot pan and pour water, balsamic and sugar. Cook at low heat for 30 mins, adjust with salt.

3. Once onions are cooked, look tender and glazed, move to a serving plate and sprinkle with oregano. Wait for the dish to be room temperature, and taste. Isn’t it delicious?

Fennel and Grapefruit Salad with Pecans and Pear

alternative dish 3

Fennel and Grapefruit Salad with Pecans and Pear

This is what you need:

– 3 big fennel
– 2 sweet grapefruits
-1/2 cup of pecans
-1 Williams Pear
-evo, salt, black pepper kernels, as needed.

This is how you make it:

1.Preheat oven at 370 degrees F, cut fennels into thin slices and position them in a serving plate.

2. Slice pear and grapefruits very thin. Roast grapefruits in the oven for 5 min, when ready place on top of the fennel and add pecans and sliced pears.

3. Adjust with extra virgin oil, salt and pepper. Serve cold.


These three sides make always a big success when I bring them at dinners with friends or family. Hope you’ll have the same outcome, but most important have fun preparing them.

PS: Love is the only ingredient you can’t forget.

K xxx


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