Sprouts Farmers Market makes it easy to prepare healthy and delicious holiday side dishes with fresh, seasonal, natural and organic ingredients found throughout the store. Registered Dietitian Nutritionist Abigail Dougherty shares recipes for three delicious Thanksgiving sides that will perfectly compliment the holiday table and impress your guests.
Healthified Green Bean Casserole (Gluten Free)
2 pounds fresh green beans, trimmed
2 teaspoons butter
8 ounce package of assorted baby bella or white mushrooms
1 carton of Pacific Foods Condensed Cream of Mushroom Soup
1 cup 2% milk
1 teaspoon minced garlic
2 ½ cups Sprouts Brand Gluten Free French Fried Onions, divided.
Heat oven to 350 degrees.
Coat 9x13-inch baking dish with nonstick spray. Cook beans in a large pot of boiling water until bright green, around 10 minutes. Rinse and drain beans, set aside. In the same pot, add butter and let melt. Add mushrooms and sauté until they start to release liquids. Add garlic and sauté for another minute. Add Cream of Mushroom Soup and milk and bring to a boil. Return green beans to pot and add 1 cup French friend onions and stir until combined. Pour bean mixture into prepared baking dish. Cover with foil and bake for 30 minutes. Remove foil and add remaining 1 ½ cup fried onions. Cook uncovered for 10 minutes. Enjoy!
Maple Roasted Brussels Sprouts (Vegan)
Serves 4 to 6
2 Tbsp. Sprouts Brand extra-virgin olive oil
2 pounds Brussels sprouts, stem ends trimmed, outer leaves peeled and halved (quartered if large)
½ teaspoon salt
1/4 teaspoon black pepper
2 tablespoons Sprouts Brand maple syrup
Preheat oven to 425°. Brush 1 tablespoon of the olive oil onto a baking sheet and transfer the sheet to the hot oven for 5 minutes.
Meanwhile, in a large mixing bowl, toss the sprouts with the remaining tablespoon of olive oil and the salt and pepper. Pour the sprouts out onto the hot baking sheet and spread into a single layer. (Take the time to place each sprout cut side down for especially crisped and browned sprouts.) Roast the Brussels sprouts for 15 to 20 minutes, until fork-tender and a dark brown crust forms on the sides exposed to the baking sheet.
Remove the sprouts from the oven and transfer to a serving bowl. Drizzle the maple syrup all over, tossing to coat evenly. Serve immediately.
Cornbread, Mushroom and Pecan Stuffing
½ cups pecans
4 tablespoons unsalted butter or Ghee
5 cups crumbled cornbread (can use premade from Sprouts)
5 shallots, finely chopped
1 rib celery, diced into ¼ inch pieces
10 ounces fresh mushrooms
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon salt
¼ teaspoon black pepper
¼ cup dry white wine
1/3 cup chicken stock
Heat oven to 425 degrees. Spread pecans on a baking sheet. Place in oven to toast for six minutes. Set aside. Turn oven temperature down to 350 degrees.
Heat 4 tablespoons butter in a medium skillet on medium high heat. Add shallots and celery. Cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms, thyme, rosemary, salt, and pepper; cook until slightly softened, about 3 minutes. Add white wine, continue cooking until absorbed, about 1 minute. Add cream. Cook 30 seconds and remove from heat.
Crumble cornbread into a large bowl. Add mushroom mixture and toasted pecans; toss. Add more chicken stock if mixture is too dry.
Pour mixture into a prepared 9x13 inch baking dish and bake uncovered until stuffing is golden brown, about 30 minutes.