Probably my favorite part of any Thanksgiving meal are the sides. I’m simple and a traditionalist when it comes to Thanksgiving dinner but I do like to change it up when it comes to the vegetable dish because that’s where I usually contribute to the meal.
Leading up to the decision of what vegetable to bring to an early Thanksgiving day celebration, Preston had been wanting to “help out” in the kitchen more (basically stating “I do” to every kitchen task he sees his dad and I doing, except the cleaning). I decided to choose a vegetable dish that uses mushrooms because they are soft enough for him to cut through with his kids knives.
Preston is almost two and a half and even I was surprised by how much he really loved helping out with this dish. He couldn’t be stopped and cut far more mushrooms than was needed for this recipe.
I made a variation of this recipe years ago at my second Thanksgiving celebration at my in-laws because I wanted to bring something that could be served at room temperature. This simple dish is a great option to bring to any holiday gathering. It will bring some color and texture to your holiday meal. Also, who doesn’t love broccolini?