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Holiday Side Dishes

Holiday Side Dishes So Delicious They Just Might Upstage Your Turkey

Holiday Side Dishes

Everyone is always looking for those perfect holiday side dishes to present next to your turkey. Well we have three dishes made with our Sunnyland products that are so good they just might become the star of the show!

 

Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Raisins

Holiday Side Dishes - Brussels Sprout Butternut Squash

Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Raisins
2017-11-14 17:15:11
Serves 6
 
 
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
  2. Salt, to taste
  3. 1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  4. 5 tablespoons Sunnyland Pecan oil
  5. 5 tablespoons Sunnyland Gallberry Honey
  6. ½ teaspoon ground cinnamon
Other Ingredients
  1. 2 cups Sunnyland pecan halves
  2. 1 cup Sunnyland Flame Raisins
Roasted Brussels sprouts
  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of pecan oil.
  2. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of pecan oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
Roasted butternut squash
  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of pecan oil.
  2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of pecan oil, honey, and cinnamon, and toss to mix.
  3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  4. _Note:_You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.
Assembly
  1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and raisins, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of honey, if desired – do not add all honey at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.
Sunnyland Farms https://www.sunnylandfarms.com/

 

Holiday Carrot Salad

Holiday Side Dishes - Holiday Carrot Salad

Holiday Carrot Salad
2017-11-14 16:51:58
Serves 6
 
 
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 24oz. Fresh Baby Rainbow Carrots
  2. 2/3 cup Sunnyland Dried Apricots, coarsely chopped
  3. 4 Limes, for Zest/Juice
  4. 4tbsp Sunnyland Pecan Oil
  5. 4tbsp Sunnyland Gallberry Honey
  6. 1/2 tsp Ground Mustard
  7. 1/2 tsp Crushed Red Pepper
  8. 1/2 tsp Salt
  9. 1/2 cup Presliced Green Onions
Instructions
  1. Bring 4 cups water to a boil for cooking carrots. Chop apricots. Grate/zest lime peel (1tsp). Squeeze limes for juice (1/4 cup).
  2. Place carrots in boiling water and cover; cook 6 minutes. Meanwhile, combine in medium saucepan on medium high: zest, lime juice, oil, honey, red pepper, mustard, and salt. Simmer 2-3 minutes, stirring occasionally until sauce thickens slightly.
  3. Drain carrots thoroughly. Stir carrots apricots and onions into dressing. Cook and stir 2-3 minutes until evenly coated.
  4. Salad may be served warm, at room temperature, or chilled.
Sunnyland Farms https://www.sunnylandfarms.com/

LOW-CARB PECAN STUFFING

Holiday Side Dishes - Low Carb Pecan Stuffing

LOW-CARB PECAN STUFFING
2017-11-14 17:00:26
Serves 6
 
 
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 2 tablespoon Sunnyland Pecan Oil
  2. 1 yellow onion, chopped
  3. 3 ribs celery, chopped
  4. 1/4 teaspoon dried thyme
  5. 1/4 teaspoon dried rubbed sage
  6. 1/2 teaspoon poultry seasoning
  7. 1/2 teaspoon celery salt
  8. 8 oz Sunnyland pecans, whole or pieces
  9. 2 Tablespoons fresh sage, leaves stacked and sliced thinly
  10. salt and pepper to taste
  11. 1 Tablespoon parsley
Instructions
  1. Heat a large skillet over medium high heat. Add oil.
  2. When oil is ready and has stopped bubbling, add yellow onion and celery.
  3. Cook onion and celery, stirring occasionally until the edges of onion begin to brown and onion is becoming translucent. Onions and celery should both be soft. Reduce heat to medium.
  4. Stir in thyme, rubbed sage, poultry seasoning and celery salt. Stir to combine.
  5. Add pecans and fresh sage. Stir and cook for about three minutes to soften the flavors of the sage and allow pecans to absorb the flavor of the herbs.
  6. Add salt and pepper to taste.
  7. Stir in parsley.
  8. Serve and Enjoy!
Sunnyland Farms https://www.sunnylandfarms.com/