Yesterday we celebrated my Mom’s birthday, and what was the most relaxing and successful Thanksgiving ever. We had a quiet day, where every dish turned out wonderfully, most likely because there was no stress built around anything.

I am Thankful for so many things, but this year the highest gratitude goes to spending the day with the people (and animals) I Love the most.

Of course I can’t forget a few of our Thanksgiving recipes! We made 2 great veggie dishes this year, both from Southern Living. Green Beans with Caramelized Shallots and Brussels Sprouts with Applewood Smoked Bacon.

Recipes

Green Beans with Caramelized Shallots

From Southern Living

Makes 8-10 Servings

Ingredients

• 2 pounds haricots verts (tiny green beans), trimmed
• 3 tablespoons butter
• 1 tablespoon light brown sugar
• 1 tablespoon olive oil
• 1 pound shallots, halved lengthwise and peeled
• 2 tablespoons red wine vinegar

Preparation

1. Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
2. Melt butter and brown sugar with olive oil in a large skillet over medium-high heat; add shallots, and sauté 2 minutes. Reduce heat to medium-low, add vinegar, and sauté 10 minutes or until shallots are golden brown and tender.
3. Increase heat to medium-high; add green beans, and sauté 5 minutes or until thoroughly heated. Season with salt and freshly ground pepper to taste.

Brussels Sprouts with Applewood Smoked Bacon

Recipe

From Southern Living

Ingredients

• 2 pounds fresh Brussels sprouts, halved
• 5 applewood-smoked bacon slices, diced
• 2 tablespoons butter
• 1/3 cup firmly packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg

Preparation

1. Cook Brussels sprouts in boiling salted water to cover 4 minutes; drain. Plunge sprouts into ice water to stop the cooking process; drain.
2. Cook bacon in a large skillet over medium heat, stirring often, 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet.
3. Melt butter in hot drippings over medium-high heat; stir in brown sugar, cinnamon, and nutmeg. Cook, stirring constantly, 1 minute or until sugar is melted and sauce thickens slightly. Stir in Brussels sprouts; cook, stirring often, 10 to 12 minutes or until lightly browned. Add salt and pepper to taste.