Cooking for a crowd can be overwhelming, especially on Thanksgiving day. From stuffing the turkey to cleaning the house, you’ve got your hands full. So when it’s time to throw together some tasty side dishes, you need recipes that are low in maintenance but high in approval from guests. These sides are so easy to make, they each require only three ingredients!
Coconut Oil Biscuits
2 cups self-rising flour
1/4 cup coconut oil (solid, not melted)
3/4 cup milk
• Preheat oven to 425 degrees.
• Add self-rising flour and coconut oil to a mixing bowl, and use a pastry cutter or forks to cut the coconut oil into the flour until the mixture is like fine crumbs.
• Stir in the milk until mixture forms a soft dough and no longer sticks to the sides of the bowl. Knead the mixture until combined, but be careful not to over-knead.
• Turn the dough out onto a cutting board that has been lightly dusted with flour. Gently roll the dough out until it reaches a 1/2-inch thickness. Use a biscuit cutter to cut out the biscuits and transfer to a baking sheet.
• Bake for 10 minutes or until the biscuits have risen and begin to lightly brown on top. Remove and serve immediately.
Garlic Butter Mushrooms
1/4 cup butter
4 cloves garlic, minced
16oz mushrooms (white or baby bella) washed then patted dry
• Place a large cast iron skillet into the oven and preheat to 400 degrees. If you don’t have a cast iron skillet you can use a pie pan or casserole dish, but you shouldn’t preheat it.
• Add butter and garlic to a small dish and microwave until melted, about 30 seconds. Trim ends off mushrooms with a small knife and place cap side down in skillet or baking dish.
• Drizzle each cap with garlic butter, taking care to get garlic on the mushroom rather than the skillet or baking dish, then season tops with salt and pepper.
• Roast for 25-30 minutes, or until tender, basting mushrooms with butter in the bottom of the skillet halfway through.
Maple Roasted Butternut Squash
1 1/4 lbs butternut squash, peeled and diced 3/4-inch
1/2 tbsp olive oil or coconut oil
2 1/2 tbsp pure maple syrup
• Preheat the oven to 400°F.
• In a large bowl, toss the butternut squash with oil, maple, salt and fresh ground pepper.
• Place in a baking dish, cover with foil and roast in the center of the oven for 25 minutes. Remove foil, turn the squash and bake an addition 15 minutes, or until fork tender (time will vary depending on the size of the squash).
Cranberry Orange Sauce
1/4 cup freshly squeezed orange juice, plus the zest of one orange
1/2 cup sugar, or more, to taste
1 (12-ounce) bag fresh cranberries
• In a medium saucepan, combine orange juice, orange zest, sugar and 3/4 cup water over medium heat. Cook, stirring occasionally, until the sugar has dissolved.
• Stir in cranberries and bring to a boil; reduce heat and let simmer until sauce has thickened, about 15 minutes.
• Let cool completely before serving.