LOUISVILLE, Ky. (WDRB) -- Pretty much every Thanksgiving meal includes the classic sides - mashed potatoes, macaroni and cheese, green beans, and pumpkin pie.

Chef Joseph Thomas with Paul's Fruit Market joined WDRB Mornings on Thursday to show some alternatives to spice up your Thanksgiving table.

Roasted Carrots w/ Whipped Ricotta and Hot Honey

Ingredients:

  • 1 lb. of Heirloom Carrots or Baby Carrots 
  • 2 tbls Olive Oil 
  • Salt and Pepper to taste
  • 1 cup Ricotta 
  • 1 tbls Honey
  • 1 tsp red pepper flakes
  • 1 tbls fresh parsley for garnish

Directions:

  1. Preheat oven to 425 degrees. Peel your carrots. Toss with olive oil, salt, and pepper, making sure they're well coated. Spread them out on a baking sheet in a single layer.
  2. Roast for 25-30 minutes, flipping halfway through until they're tender and caramelized.
  3. While the carrots are roasting, it's time to whip up the ricotta. Simple place the ricotta cheese in a bowl, add a dash of olive oil, a pinch of salt and pepper. Using a hand mixer or a whisk, whip it until light and creamy
  4. Once the carrots are roasted and golden, it's time to assemble. Spread the whipped ricotta on a serving platter. Arrange the roasted carrots on top and then drizzle the hot honey generously over everything.
  5. Sprinkle fresh herbs on top and serve immediately.

Blueberry Crunch

Ingredients:

  • 3 cups of blueberries - fresh or frozen
  • 1 cup of crushed pineapples, drained 
  • 1 cup sugar, divided 
  • 1 box yellow cake mix
  • 1/2 cup butter melted 
  • 1 cup chopped pecans 

Directions:

  1. Lightly grease a 13x9 inch baking dish. Spread pineapples and blueberries over the bottom of the dish.
  2. Sprinkle 3/4 cup of sugar over the fruit.
  3. Sprinkle cake mix over the fruit.
  4. Drizzle melted butter over cake mix. Top with pecans and the remaining 1/4 cup of sugar for a crunch topping.
  5. Bake at 350 degrees for about 40-45 minutes.
  6. About 20 minutes into baking, cut through the cake in several places to allow juice to come up through the cake. Serve warm with vanilla ice cream.

Sweet Potato Au Gratin

Ingredients:

  • 2 cloves of garlic
  • 2 lbs. of sweet potatoes 
  • 2 tsp of fresh thyme
  • Salt and Pepper to taste
  • 2 tbls of butter
  • 1 1/2 cups Gruyere cheese
  • 1 cup heavy cream

Directions:

  1. Preheat oven to 375 degrees.
  2. In a skillet over medium heat, melt butter and sauté minced garlic until fragrant. Add thyme and cook for another minute.
  3. In a bowl, whisk together the heavy cream, sauteed garlic mixture, salt and pepper.
  4. Peel and slice your sweet potatoes into thing rounds about 1/8 inch thick. Note - A mandolin works great if you have one.
  5. In a greased baking dish, layer half the sweet potatoes followed by half the cream mixture. Sprinkle half the Gruyere on top before repeating layers.
  6. Finish with the remaining Gruyere cheese on top.
  7. Cover with foil and bake for 40 minutes before removing the foil and baking until bubbly and golden brown - usually another 15-20 minutes.
  8. Let rest for at least 10 minutes before serving.

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