Green Beans with Pecans and Blue Cheese

5 delicious Thanks Giving side dishes easy to cook
Green beans with pecans and blue cheese. Photo: The Family Meal


  • 2 pounds green beans, trimmed

  • 1½ tablespoons unsalted butter

  • ½ cup chopped pecans

  • ½ cup crumbled blue cheese

  • Salt and freshly ground pepper, to taste


  1. Bring a large saucepan of salted water to a boil. Add the green beans, return to a boil and cook until bright green and crisp, 3 - 4 minutes. Drain well and set aside.

  2. Return the pan to the stove over medium-high heat. Add the butter and pecans and stir until the nuts are lightly toasted and fragrant, 2--3 minutes. Add the green beans and stir until heated through.

  3. Remove the pan from the heat. Add the cheese and toss until melted. Season with salt and pepper.

Caramelized Corn and Green Beans with Pecans and Blue Cheese

5 delicious Thanks Giving side dishes easy to cook
Caramelized corn and green beans with pecans and blue cheese. Photo:


  • Two 16-ounce bags frozen white corn

  • 1 stick (4 ounces) unsalted butter

  • 1/2 cup chopped fresh parsley

  • Salt and pepper as desired


  1. Drain corn between layers of paper towels until thawed, about 30 minutes.

  2. In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in half the parsley and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, parsley and salt.

Brussels Sprouts and Bacon Gratin

5 delicious Thanks Giving side dishes easy to cook

A creamy Brussels sprouts gratin, complete with bacon and a crunchy bread crumb topping.


  • 2 pounds Brussels sprouts
  • 6 ounces bacon (cut into ¼-inch dice)
  • 2 tablespoons unsalted butter(melted)
  • ¾ teaspoon salt
  • Fresh ground pepper
  • 1 cup+ 2 tablespoons heavy cream

For the topping

  • 1 cup plain bread crumbs
  • 6 tablespoons grated Parmesan cheese
  • 3 tablespoons unsalted butter (melted)
  • ½ teaspoon salt
  • ½ teaspoon ground pepper


  1. Preheat oven to 425 degrees F and adjust the oven rack to a high position. Remove the outer leaf layers of the Brussels sprouts, slice off the stem ends, and then halve them lengthwise.

  2. In a medium bowl, toss together the Brussels sprouts, bacon, melted butter, salt, and pepper. Arrange in a single layer in a 9x13-inch baking dish. Bake for 25 minutes, stirring twice during cooking.

  3. Meanwhile, toss together all of the ingredients for the topping in a small bowl; set aside.

  4. Remove the pan from the oven and pour the cream over top of the Brussels sprouts; use a spoon to toss together, ensuring all of the sprouts are coated in cream. Arrange them again in a single layer in the pan. Sprinkle the topping evenly over the top of the Brussels sprouts. Return to the oven for an additional 15-20 minutes, until the cream is bubbling and the topping is golden brown. Let rest for 15 minutes before serving.

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