DETROIT – Every Thanksgiving, chefs prepare the classic turkey, stuffing, gravy, and potatoes to fill their family’s table. But sometimes, you want to add unique and flavorful side dishes to make the holiday feast stand out.
Recently, on Local 4 News This Morning, we went to the experts at Vince and Joe’s Gourmet Market to get the scoop on some sides you might never have seen or tasted before. If you don’t know the stores, Vince and Joe’s has been in business for more than 40 years, with locations in Shelby Township and Clinton Township.
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The gourmet place can be a one-stop shop for everything from decor to desserts. We also asked the Director of Culinary Operations to demonstrate how easy it is to prepare some delicious side dishes, if you want to do it yourself.
On November 23rd, Justin Viel visited the Local 4 Studios to show us the Roasted Butternut Squash recipe. We’ve posted that recipe and two more below.
Take a look and see if you’re stomach starts growling!
ROASTED BUTTERNUT SQUASH WITH CANDIED PECANS, FRESH CRANBERRIES, AGED WHITE CHEDDAR, AND FRESH HERBS
Ingredients
- 3 lbs. Butternut Squash (large diced)
- 10 oz Fresh Cranberries (washed)
- 4oz Candied Pecans
- 5 oz White Cheddar Cheese (shredded)
- 1 tbsp Fresh Sage (chopped fine)
- 1 tbsp Fresh Thyme (chopped fine)
- 1 tbsp Fresh Rosemerry (chopped fine)
- 1 tbsp Salt
- 1 tsp Black Pepper
- 2 oz Extra Virgin Olive Oil
Instructions
Peel the butternut squash and remove the seeds. Cut into medium size cubes. Place in a bowl and toss them in the olive oil.
Season with salt, pepper, and the fresh herbs. Place into a 350-degree preheated oven for 20-30 minutes or until tender. Add the cranberries to the squash for the last 10 minutes of the cooking process.
Once removed from the oven add the pecans and white cheddar cheese and mix well.
Place into a serving dish and garnish with any fresh herbs you may have left over. Serve immediately.
ROASTED BEET SALAD WITH GRAPEFRUIT AND BURRATA
Ingredients
- 2 1/2 lbs red and golden beets, root ends trimmed
- 2 large grapefruits
- 2 (4-ounce) balls of burrata cheese
- 1/2 cup torn fresh basil and mint leaves
- 1/3 cup pomegranate arils
For the Vinaigrette:
- 1/4 cup extra-virgin olive oil
- 2 tbsp white balsamic vinegar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Garnish:
- 1/4 cup chopped salted roasted pistachios
- Flaky sea salt, for garnish
Instructions
Preheat oven to 300°F. Place the beets in a large Dutch oven or wrap them individually in aluminum foil. Cover tightly and bake until they are easily pierced with a knife, about 1.5 to 2 hours. Let them cool, then peel and slice into 1/8- to 1/4-inch-thick rounds.
Slice off the top and bottom of each grapefruit. Using a sharp knife, cut downwards around the curve to remove all the peel and white pith. Slice the fruit into rounds or segments, removing any seeds.
Vinaigrette: In a small bowl, whisk together the olive oil, white balsamic vinegar, kosher salt, and black pepper until well combined.
Assemble the salad: On a large platter or individual plates, arrange the sliced beets and grapefruit slices in an alternating or scattered pattern. Gently tear the burrata balls into large pieces and nestle them on top of and between the beets and grapefruit.
Drizzle the vinaigrette evenly over the salad. Sprinkle with the chopped pistachios, pomegranate arils, and torn fresh basil and mint leaves. Season with flaky sea salt and a little more black pepper to taste.
ROASTED BRUSSELS SPROUTS WITH GOAT CHEESE, POMEGRANATE, PICKLED ONIONS, BACON & HOT HONEY
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 4-6 slices thick-cut bacon, chopped
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1/4 cup pickled red onions (store-bought or homemade)
- 1/4 cup pomegranate seeds (arils)
- 4 oz crumbled goat cheese
- 3-4 tbsp hot honey (such as Mike’s Hot Honey)
Instructions
Preheat oven to 400°F. Toss the halved Brussels sprouts with olive oil, salt, and pepper. Place them cut side down on a rimmed cookie sheet pan, roast for 20-25 minutes and toss halfway through cooking time.
Cook chopped bacon in a large skillet over medium heat until crispy. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate, draining excess fat.
Remove the roasted Brussels sprouts from the oven and transfer them to a serving bowl or platter. Add the crispy bacon, pickled onions, and pomegranate seeds to the bowl.
Crumble the goat cheese over the mixture. Drizzle generously with hot honey and toss gently to combine.
You can learn more about Vince and Joe’s Gourmet Market here.