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3 Thanksgiving Side Dishes

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Roasted Pear and Parsnip:
3 More Pear Recipes:

1 tbsp dijon mustard
2 tbsp apple cider vinegar
2 tsp honey
6-8 parsnips, thickly sliced
3 pears, cored and diced
2 tsp thyme leaves
1 tsp honey (optional)
Salt and pepper to taste

In a small bowl, whisk together dijon mustard, apple cider vinegar and honey. Set aside. Place parsnips and pear onto a parchment-lined baking sheet and drizzle with oil. Season with thyme and salt and pepper. Toss well. Bake at 400ºF until tender and lightly golden, approximately 20-25 minutes. Remove from oven and drizzle over apple cider vinaigrette and return to the oven for another 3-5 minutes.

Orange Glazed Carrots:
1 tbsp butter
2 garlic cloves, peeled and squashed with back of the knife
18-24 small carrots, peeled
2 rosemary sprigs
1 orange, zest and juice
1/2 cup watee
2-3 tbsp honey
Salt and pepper to taste

In a large skillet over medium-high heat, melt butter. Add garlic, carrots, rosemary, orange zest and juice. Add water to the bottom of the pan, season with salt and pepper to taste and cover with lid. Bring to a boil and cook for 7-10 minutes, or until carrots are tender. Remove lid drizzle over honey. Cook for another 2-4 minutes, or until remaining liquid has mostly evaporated and honey has lightly caramelized. If your carrots are still hard and water has evaporated, add more water as needed.

Maple Pecan Roasted Brussels Sprouts:
2 lbs brussels sprouts, trimmed and halved
½ cup bacon, diced
1 tsp garlic powder
2 tbsp maple syrup
¼ cup pecans, roughly chopped
Salt and pepper to taste

Place sprouts into an oven safe baking dish and top with bacon. Season with garlic powder and bake until tender, about 15-20 minutes. Toss with maple syrup, black pepper and pecans. Bake for another 5 minutes.

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