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3 simple Thanksgiving side dishes



The best thing about Thanksgiving is how little it demands of you.

Nobody expects gifts from you. They spent most of the day sitting, either at the dining table or on the couch. And even the football program is reliable.

But the only thing you should do – scratch that – you need to bring something tasty to eat.

It does not have to be 22 pounds of fried turkey. Or even a kind of slow-roasted, covered plate. Someone else will probably have this. Do just a little bit better than a bag of chips or a bottle of wine, and your host will appreciate the effort.

These simple vegetables-based side dishes made from a pot can be made in minutes.

1

[19659007] In a large non-stick pan over medium heat 1 cup chicken broth and 1 tbsp butter . Add 8 Carrots cut into ½-inch circles, and cover the pan with a lid. Cook until the carrots are al dente, about 7 minutes.

Remove the lid and cook until no liquid is left, about 5 minutes. Add 1 tbsp honey and the chopped leaves of 1 rosemary and leave to glaze, 2 to 3 minutes. Season with salt and pepper. Feeds 4.

PRO SERVING: 123 calories, 3 g protein, 20 g carbohydrates (4 g fiber), 4 g fat

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2

Balsamic mushrooms with herbs

In a cast-iron pan over medium height, heat 1 tbsp rapeseed oil . Add 6 oz mushrooms (Cremini, Shitake, Oyster and / or Trumpet). Fry with occasional stirring for 5 to 7 minutes until brown. Add 1 tbsp butter and 1 tbsp balsamic vinegar . Sauté until a glaze forms, about 1 minute.

Remove the pan from the heat, season the mushrooms with salt and pepper and add 1 tbsp chopped herbs (thyme, rosemary, parsley). Feeds 2 .

PRO SERVING: 139 calories, 2 g protein, 5 g carbohydrates (1 g fiber), 13 g fat

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3 [19659014] Charred honey and orange walnut Brussels sprouts

In a large bowl 1 lb Brussels sprouts (trimmed and halved) with 1/2 cup Olive oil 2 tbsp Honey Bowl of 1 Orange and a pinch of salt and pepper each. Place in a cast iron pan over medium height and fry until well charred (6 to 8 minutes).

Add the juice of 1/2 Orange and 1 cup of chopped walnuts . Cook until glazed, about 1 minute. Add back to the big bowl; Season with salt and pepper. Feeds 4 .

PRO SERVING: 375 calories, 8 g protein, 23 g carbohydrates (6 g fiber), 31 g fat

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