Market District Recipes: Thanksgiving Side Dishes
If you're looking for some additional dishes to make for Thanksgiving, check out these two recipes from the Giant Eagle Market District!
Ginger Lime Scented Cranberry-Apple Sauce
Compliments of Market District Chef Benjamin D'Amico
Makes: 2 cups Prep Time: 25 min. Cooking Time: 45 minutes
Ingredients:
- 12 oz Fresh Cranberries, rinsed
- 2 each Granny Smith Apples, peeled, cored, diced
- 8 oz Ginger Beer (non-alcoholic – find in beverage section)
- 2 tbsp Lime Juice
- 1 cup Sugar
- 1/8 tsp Cinnamon (optional)
- ½ cup Water
- 1/8 tsp Kosher Salt
Directions:
1. Bring water, ginger beer, sugar, salt and cinnamon to a boil in a medium pot.
2. Add in the cranberries, diced apples, and lime juice.
3. Reduce heat to a simmer (medium heat).
4. Stir the mixture occasionally and continue to cook and reduce for about 35 minutes.
5. Remove from the stove and allow to cool completely.
6. Refrigerate and use up to 5 days later.
7. When serving garnish with lime zest or a slice of lime.
Roasted Brussels Sprout Medley with Bacon, Pomegranate, Blue Cheese, & Pecans
Compliments of Market District Chef Benjamin D'Amico
Serves: 4-6 Prep Time: 25 min. Cooking Time: 45 minutes
Ingredients:
- 2 lbs Brussels Sprouts, fresh, halved
- 2 each Red onions, large chop
- 6 each Carrot, medium dice
- 1 lb Butternut Squash
- 2 tbsp Extra Virgin Olive Oil
- ¾ cup Market District Bacon, cooked, diced, fat reserved
- ¼ cup Bacon Fat
- 2 tsp Rosemary, fresh, minced
- 2 tbsp Fresh Thyme
- ¼ cup Pomegranate Arils
- ¼ cup Blue Cheese, crumbled
- ½ cup Pecan, halves or prices, toasted
- 2 tbsp Market District Balsamic Glaze (Optional)
- 2 tbsp Fresh Squeeze of Lemon
- TT Kosher Salt & Black Pepper
Directions:
1. Heat oven to 350F.
2. Cook off the bacon and keep the excess fat. Cut the bacon into pieces and set aside.
3. Place the vegetables onto a baking sheet.
4. Drizzle the vegetables with olive oil and bacon fat and toss.
5. Season the vegetables with the salt, pepper, rosemary, and thyme, toss.
6. Roast in the oven for 40-45 minutes until golden brown and tender.
7. Remove from the oven then place them onto a serving platter.
8. Garnish with the diced bacon pieces, crumbled blue cheese, pecans, pomegranate arils, and if desired a squeeze of fresh lemon or a drizzle of balsamic glaze.
