Thanksgiving Sides with Mann's Veggies

Are you looking to switch up your Thanksgiving sides this year?

Sometimes I like to throw a new ingredient into the mix or put a creative spin on a holiday favourite.

In time for Thanksgiving, I've teamed up with Mann's Fresh Vegetables and created five delicious, veggie side dish options, that would upgrade the traditional lineup.

Butternut Squash Rotini with Chorizo

- 1 T butter
- 1/2 cup diced chorizo (I found some pre-diced at the grocery store)
- 10oz bag Mann's Butternut Squash Rotini
- 2 T maple syrup
- salt and pepper to taste

Heat the butter over medium heat until melted.  Add chorizo and cook 3-5 minutes.  Add the Butternut Squash Rotini right from the bag.  Add the syrup.  Stir, and cook for 7-8 minutes until the squash is tender.  Season with salt and pepper to taste and serve.

Snap Peas with Ginger and Mustard Seeds

- 1-1.5 T canola oil
- 1 T black mustard seeds
- 1 heaping T ginger, minced
- 15oz bag Mann's Stringless Sugar Snap Peas
- 1/2 tsp sugar
- salt and pepper to taste

Heat the oil in a non-stick pan over medium.  Add mustard seeds, and stir until popping.  Add ginger and cook, while stirring for about 45 seconds.  Add the snap peas right from the bag, and cook for approx. three minutes, stirring often.  Add the sugar.  Stir.  Season with salt and pepper.  Serve.

Asian Caulilini

- 2 T soy sauce
- 2 T rice vinegar
- 1 tsp sriracha
- 2 tsp honey
- 10oz bag Mann's Caulilini
- 1.5 T sesame oil, divided
- salt and pepper
- 1 clove garlic, minced
- 1 T ginger, minced
- 2 tsp honey

Pre-heat oven to 450 F.

Mix the soy sauce, rice vinegar, sriracha, and honey.  Set aside.  Toss the Caulilini with 1 T of the oil, and lightly season with salt and pepper.  Roast for 10-12 minutes - watch!  Meanwhile, heat the remaining oil in a small pot over medium.  Once hot, add ginger and garlic.  Cook 1-2 minutes.  Add the soy sauce mixture, and bring to a boil while stirring.  Remove from heat and pour over the roasted Caulilini.  Toss and serve.

Sweet Potato Fettucine Gratin

- 10oz bag Mann's Sweet Potato Fettucine
- 2 T butter
- 2 T flour
- 1 cup milk
- 2 tsp fresh rosemary
- 1/2 cup gruyere cheese, divided
- 1/4 cup panko crumbs

Steam Sweet Potato Fettuccine until almost done (see back of bag). Meanwhile, in a small pot, melt butter over medium-low.  Add the flour, and cook about 1 minute, while stirring.  Add 1 cup warm milk, while slowly stirring.  Add 2 tsp fresh rosemary.  Once thickened, add 1/2 cup shredded gruyere.  Layer sweet potatoes and sauce in an oven-safe dish.  Top with 1/2 cup gruyere and 1/2 cup panko, and bake 5 min., then broil 1-2 minutes until golden - watch!

Lemon Garlic Brussels Sprouts

- 12oz bag Mann's Brussels Sprouts halved
-  2 T olive oil, divided
- 2 garlic cloves, thinly sliced
- salt and pepper
- zest and juice of 1/2 lemon
- 1/4 cup grated parmesan cheese
- 2 T fresh basil

Preheat oven to 400 F.  Toss brussels sprouts with 1 T olive oil, garlic, salt, and pepper.  Roast on a foil-lined sheet for approx. 20 minutes, until starting to get brown and crisp in spots.  Remove and toss with the remaining ingredients.  Serve.

Christopher and I will grab Mann's Gourmet Veggies from our corner grocery store when we're looking to add a little inspiration to our Thanksgiving table.

What is your favourite Thanksgiving side dish?  
Are you trying any new sides this year?  
What new recipes have you made recently?  

* Mann's veggies were provided to me free of charge.  
* All opinions are my own.