Need an easy dish to impress your future in-laws on Thanksgiving? Or do you need one to take to your family's dinner to prove to mom that you don't just use your oven to store sweaters (looking at you, Carrie Bradshaw). I thought so. These dishes are easy, delish, but far from nutrish (sorry, y'all). Speaking of Carrie Bradshaw, do you know what you're wearing yet?
Cheesy Baked Green Beans
TOTAL TIME: 0:40 // PREP: 0:10 //SERVES: 4-6
- 2 lb. green beans, cleaned with ends removed
- 1/2 c. heavy cream
- 2 garlic cloves, thinly sliced
- 1 c. mozzarella
- 2/3 c. freshly grated Parmesan, plus more for garnish
- kosher salt
- pinch red pepper flakes
- 2 tsp. lemon zest
- Preheat oven to 400°. Place green beans into a shallow baking dish or skillet. Pour cream over beans and scatter garlic. Season with salt and red pepper flakes.
- Sprinkle with mozzarella and Parmesan and bake until beans are tender and cheese is melted, 25-30 minutes. If desired, broil until cheese is browned. Garnish with more parm and serve.
Crack Brussels Sprouts
TOTAL TIME: 0:45 // PREP: 0:20 // SERVES: 4-6
- 1 lb. Brussels sprouts, cleaned and halved
- 2/3 c. all-purpose flour
- 2 c. panko breadcrumbs
- 2 large eggs, beaten
- 1 tbsp. water
- kosher salt
- Freshly ground black pepper
- 1 c. barbecue sauce
- 1/2 c. brown sugar
- Juice of 2 limes
- 1 tsp. garlic powder
- Ranch dressing, for serving (optional)
- Preheat oven to 375°. In a large bowl, combine flour and Brussels sprouts, toss until fully coated.
- Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 1 tablespoon water. Dip Brussels sprouts in beaten eggs, then in panko until fully coated. Transfer to a parchment-lined baking sheet and season generously with salt and pepper.
- Bake until golden and crispy, 20 to 25 minutes.
- Meanwhile, in a small saucepan over low heat, warm barbecue sauce, brown sugar, lime juice, and garlic powder. Whisk until smooth and keep warm until Brussels sprouts are fully cooked.
- Coat baked Brussels sprouts in sauce and serve with ranch, if desired.
Garlic and Sun-Dried Tomato Corn Muffin
TOTAL TIME: 0:25 // PREP: 0:10 // YIELDS: 16
- 2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy)
- 2 cups frozen whole kernel corn, thawed
- 3 garlic cloves, minced
- 2/3 cup diced sun-dried tomatoes (from an 8-ounce jar)
- 2/3 cup buttermilk
- 2/3 cup sour cream
- 2 large eggs
- Preheat the oven to 375 degrees F. Grease 2 muffin tins.
- In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes.
What's your go-to easy Thanksgiving dish? Have you tried any of these? I <3 T-givs! Do you know what you are wearing for Thanksgiving yet? Read my holiday style post for some major inspo!