Thanksgiving is tomorrow! If you are looking for some last-minute recipe ideas, we are sharing a few of our favorite Thanksgiving recipes. Don’t worry, you still have time to make these recipes. They are all easy! You might have to fight your way through the grocery store if you haven’t done so yet but these easy recipes are worth it!

Saigon Sweet Potato Hash

Ingredients

1 cup of Bellisari’s Saigon Street Sauce

2 large sweet potatoes, peeled and cubed into 1-inch cubes

2 large Yukon gold potatoes, peeled and cubed into 1-inch cubes

6 tablespoons olive oil, divided

1/2 red onion, chopped

1 red bell pepper, chopped

2 cloves garlic, chopped

2 teaspoons smoked paprika

Kosher salt and freshly ground black pepper

2 tablespoons chopped fresh parsley

2 tablespoons of walnut pieces (optional)

Directions

Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.

Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers and garlic, and sauté until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.

Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Add Bellisari’s Saigon Street Sauce to the pan. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley. Garnish with walnut pieces (optional).

Balsamic Green Bean Casserole

Yield: 4 to 6 servings

Ingredients

For the topping:

2 medium onions, thinly sliced

1/4 cup all-purpose flour

2 tablespoons panko bread crumbs

1 teaspoon kosher salt

Nonstick cooking spray

For beans and sauce:

½ Cup Bellisari’s Balsamic Shallot & Black Garlic Spread

2 tablespoons plus 1 teaspoon kosher salt, divided

1-pound fresh green beans, rinsed, trimmed and halved

2 tablespoons unsalted butter

12 ounces mushrooms, trimmed and cut into 1/2-inch pieces

1/2 teaspoon freshly ground black pepper

2 cloves garlic, minced

1/4 teaspoon freshly ground nutmeg

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup half-and-half

Directions

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add Bellisari’s Balsamic Shallot Spread and the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Tri Colored Honey Roasted Carrots

Ingredients

Serves 6-8

3 to 4 bunches (depending on size) fresh tri colored carrots, peeled

2 tablespoons extra-virgin olive oil

2 tablespoons honey

Salt and freshly ground black pepper, to taste

*You can garnish with arugula, roasted pepitas, cinnamon or just serve as is with a sprig of rosemary.

Instructions

Preheat the oven to 450°:F. Cut the carrots into thirds, crosswise on a sharp diagonal. Bring salted water to a boil in a large pot fitted with a steamer basket. Let carrots steam until just tender, about 5 minutes. Drain and place in a bowl. Toss with the oil, honey, salt and pepper. Place the carrots on a baking sheet in a single layer and bake for 25 minutes. Loosen them from the baking sheet with a spatula. Adjust the seasonings and remove to a serving bowl.