More Thanksgiving Sides (Baked Sweet Potatoes, Braised Brussel Sprouts)

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Continuing on our theme of not going insane on Thanksgiving, here are two recipes that can be prepared ahead, then heated up just before serving.  Everyone likes sweet potatoes, however far too many recipes hide the flavor of the vegetable, instead coating them with thick syrup and stuff like marshmallows.  You might as well be sprinkling them with jimmies!  My stripped down version adds acidity and really brings out the flavor of a traditional Thanksgiving vegetable.  Vegans take it on the chin with the second side dish, brussel sprouts with bacon.  Now is the time of year that these little guys are showing up in farm markets.  The key here is not overcooking the sprouts before braising. 

Each of these dishes, along with the glazed mushrooms, roasted beets, parsnips, applesauce, cumin pumpkin seeds and pumpkin bisque described in earlier blogs can be made ahead and reheated just before the turkey hits the table.  Do as much as you can before the big meal.  Don’t make yourself crazy like the rest of your family.  Zen your way through Thanksgiving!

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Baked Sweet Potatoes

1.5 # sweet potatoes, peeled and cut into 1 inch chunks

1 cup orange juice

½ cup maple syrup, the real stuff

3 tbs. unsalted butter, softened

1 cup chopped walnuts

salt and pepper

Preheat the oven to 350 °.  Heat a stockpot of salted water to boiling.  Blanch the sweet potatoes for 5 minutes, until the just begin to soften.  Drain in a colander while you prepare the sauce.

Whisk the orange juice, maple syrup and butter together in a large mixing bowl.  Add the sweet potatoes and season with salt and pepper.  Mix the sweet potatoes and sauce together to coat.  Arrange the sauced sweet potatoes in a baking dish large enough to hold them in one layer.  Top with the walnuts. 

Bake the sweet potatoes for 25 minutes, until they are cooked through and glazed with the orange/maple sauce.  A toothpick inserted into the sweet potatoes will push through evenly, without resistance.  Remove from the oven and cool.  Reheat at 350° for 20 minutes before serving.

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Braised Brussel Sprouts

2 qts. brussel sprouts

3 slices bacon, chopped

2 tbs. diced onion

2 tbs. diced carrot

1 cup chicken stock (or water)

½ tsp. dried thyme

1 bay leaf

salt and pepper

Preheat the oven to 350 °.  Heat a stockpot of salted water to boiling.  Clean the brussel sprouts by removing the large, loose outer leaves with a paring knife.  Cut the stem flush and score it by cutting an X in the bottom, pushing the knife deeply into the core so that boiling water can reach inside and evenly cook the brussel sprouts.  Blanch the brussel sprouts in the salted water for 10 minutes, until they just begin to soften.

While the brussel sprouts are blanching, heat a sauté pan large enough to hold the brussel sprouts.  Slowly cook the bacon, rendering the fat.  When the bacon begins to brown, add the onions, carrot, thyme and bay leaf.  Continue to stir the vegetables, taking care not to burn them.  Remove the brussel sprouts from the water and add them to the pan with the bacon and aromatic vegetables.  Deglaze the pan with the chicken stock and braise the brussel sprouts in the oven for 30 minutes.  The liquid will have cooked down to a glaze.  You can serve them immediately or cool, then reheat them at 350° for 20 minutes before serving.