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Two Simple Side Dishes to Warm Your Soul this Thanksgiving

When preparing for the annual Thanksgiving feast, it’s tempting to rely on staple dishes in your repertoire to make a reliably tasty meal. But your family is bound to tire of the same casseroles and side dishes if you eat the same things year after year.

Turkey and ham are all but guaranteed; apart from the main dish, though, try branching out this year with an inventive and delectable new side dish. Not all recipes are created equally – the following side dishes are incredibly simple to whip up, and once you’ve tasted these savory delights you’ll have new Thanksgiving staple dishes.Thanksgiving Sides

Balsamic Roasted Brussels Sprouts

This modern veggie side dish can be made in well under an hour and serves six!

  • 1 1/2 pounds of Brussels sprouts, cut in half through the core
  • 4 ounces of pancetta, diced per 1/4 inch
  • 1/4 cup of olive oil
  • 1 tablespoon of thick balsamic vinegar
  • Kosher salt and pepper

Place the Brussels sprouts on a sheet pan and spread them out evenly, including any loose leafs that fall off for texture. Pre-heat your oven to 400 degrees. Add the pancetta, olive oil, 1 1/2 teaspoons of salt, and 1/2 teaspoons of pepper to the sheet pan. Toss everything with your hands until mixed, and then spread the Brussels sprouts back out in a single layer.

Roast in the oven for 20 to 30 minutes until the Brussels sprouts are nicely browned and the pancetta is fully cooked. Toss the Brussels sprouts once in the oven halfway through cooking. Once you remove the pan sheet from the oven drizzle balsamic vinegar onto the Brussels sprouts and toss them once more. Serve it hot and enjoy!

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Your family will love this sweet twist on an old favorite, which cooks in just over an hour and serves twelve!

  • 12 large sweet potatoes
  • 1 1/2 sticks of unsalted butter
  • 1 cup of toasted pecan pieces
  • 1 cup of miniature marshmallows
  • 3/4 cup of light brown sugar
  • 3/4 cup of flour
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of ground cinnamon

Preheat your oven to 400 degrees. Wash the sweet potatoes thoroughly and poke them a few times with a fork to aerate them. Place them on a sheet pan and bake for approximately 45 minutes.

Mix the flour, brown sugar, and butter together in a large bowl until the mixture looks crumbly. Then, add the marshmallows, pecans, salt, and cinnamon to the bowl. Fold the streusel topping together.

Take the sweet potatoes out of the oven after 45 minutes and slice them open lengthwise. Push out the ends so the opening is wide, and stuff each potato with a generous amount of the streusel topping. Return the potatoes to the oven and bake for another 20 minutes, or until the streusel topping is brown. Let the potatoes cool slightly and chow down!

When you’re gorging yourself on copious amounts of tasty Thanksgiving food, it’s important to stay hydrated. Ensure your family washes down these scrumptious side dishes with a glass of filtered water. A filtration system from Pelican Water can transform the water in your apartment or home into safer, purer, more delicious water with little maintenance.

Try out one of these new dishes and have a wonderful Thanksgiving!

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