Do you love Thanksgiving as much as I do? Something about the decorations, the cooler weather (fingers crossed down here in South Florida!) and the fact that Christmas is rapidly approaching really makes me happy.
I don't know about you but I am the kind of person who always prepares WAY too much food for Thanksgiving. My sides to main course ratio is always skewed in favor of sides. It doesn't matter if we are having 3 people or 30 people; I just can't resist myself.
Not only is it delicious but Country Crock has 0g of trans fats which means that now your veggie sides can be an even better part of a well rounded Thanksgiving plate. And if you're anything like me, you will welcome the chance to make your plate a little bit healthier. More room for dessert right?
Since I can never pick just one side dish on the actual day, I decided to feature two Thanksgiving side dishes using Country Crock. I just couldn't choose between my favorites of Honey Glazed Carrots and Parmesan Panko Mashed Potatoes.
Country Crock's Honey Spread was the perfect thing for my carrots and I love that they make their spread in stick form too. It was the perfect thing to make my mashed potatoes, no hassle and easy measuring. Make sure you check out the recipes below! And be sure to come back later this week for a delicious Thanksgiving dessert inspired by Country Crock's Pumpkin Spread!
What's amost as fun as these yummy looking side dishes? A Thanksgiving Kit Giveaway! Follow the steps in the Rafflecopter widget below to enter! And make sure that you visit Country Crock Chronicle In The Kitchen to earn more chances to enter!
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Thank you to Country Crock for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.
Panko Parmesan Mashed Potatoes
- 5 pounds of Russet Potatoes
- 1 stick of Country Crock (melted)
- 1 cup of whole milk
- 1/2 cup sour cream
- 1 cup six Italian Cheese shredded
- 1/4 cup panko bread crumbs
- 1/4 grated Parmesan Cheese
2.) Drain the water and return potatoes to the pot. Mash in the Country Crock, milk, sour cream and shredded cheese.
3.) Spread into a lightly greased baking dish. Top with the mixture of panko and grated Parmesan.
4.) Bake at 400 degrees for 25 minutes or until the top is golden brown.
Honey Glazed Carrots
- 1 pound of peeled baby carrots
- 2-3 tablespoons of Country Crock Honey Spread
- 2-3 tablespoons of brown sugar
2.) Stain the water, return carrots to pan.
3.) Saute with Country Crock Honey Spread and brown sugar until they reach your desired tenderness.