3 Trendy Friendsgiving Recipes To Make Last-Minute

Are you hosting or attending a Friendsgiving this weekend? Maybe you're pumped about the upcoming food-focused festivity, or maybe you're worried about what to make. Whatever the case may be, the fact still remains that a dish (or several) will need to be prepared. And even if you aren't a gourmet recipe-making goddess, a bowl of saran-wrapped Idaho Spuds isn't exactly going to do the trick either.

So when time is of the essence, and creative ideas are scarce, where's a Friendsgiving goer to turn? To Alexandra Shytsman's Friendsgiving, naturally. Shytsman's cookbook serves up simple yet trendy twists on Thanksgiving dish classics that are sure to impress your work wife, college roomie, and high school bestie-filled gathering. Ahead we've included three of her best — from charred balsamic Brussels to a sweet potato tahini dip — to get you started.

Photo: Courtesy of Alexandra Shytsman.
Charred Balsamic Brussels Sprouts With Feta & Pomegranate Seeds
Serves 6 to 8

Ingredients
2 lb. Brussels sprouts, trimmed
¼ cup extra-virgin olive oil
½ tsp fine sea salt
¼ tsp freshly ground black pepper
2 tbsp balsamic vinegar
4 oz. feta cheese, crumbled
¼ cup pomegranate seeds

Instructions
1. Preheat the oven to 425°F.

2. Halve the smaller Brussels sprouts lengthwise and quarter the bigger ones. Toss with the oil, salt, and pepper to coat evenly. Divide between 2 baking sheets, spreading the Brussels sprouts into an even layer. Roast until crispy and dark brown, 15 to 20 minutes, tossing once halfway through cooking.

3. Transfer the Brussels sprouts to a large serving bowl and lightly toss with the balsamic vinegar. Top with the feta and pomegranate seeds. Serve immediately.

From Friendsgiving by Alexandra Shytsman. Copyright © 2017 by Alexandra Shytsman. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
Photo: Courtesy of Alexandra Shytsman.
Sweet Potato Tahini Dip With Za'tar
Serves 8

Ingredients
2 small sweet potatoes (about 1 lb.), scrubbed
1 tbsp raw sesame seeds
1 tbsp minced fresh thyme
1 tbsp sumac
Coarse sea salt
2 tbsp tahini
2 tbsp filtered water
1 tbsp freshly squeezed lemon juice (from about ½ lemon)
A few dashes of your favorite hot sauce
Freshly ground black pepper
1 tsp extra-virgin olive oil

Instructions
1. Preheat the oven to 400°F.

2. Pierce the sweet potatoes all over with a fork and wrap each one tightly in foil. Place on a baking sheet and roast until the flesh gives easily when pressed, about 1 hour. Unwrap and set aside to cool completely.

3. To make the za’atar, toast the sesame seeds in a small skillet over low heat until golden and fragrant, about 3 minutes. Transfer to a bowl and add the thyme, sumac, and ¼ teaspoon salt. Stir and set aside.

4. Peel the sweet potatoes and place them in a food processor. Add the tahini, water, lemon juice, hot sauce, a few turns of pepper, and 2 teaspoons of the prepared za’atar. Puree until completely smooth. Season with salt and pepper to taste, if needed.

5. Scrape the dip into a serving bowl, drizzle with the olive oil, and sprinkle with a teaspoon of the za’atar.

From Friendsgiving by Alexandra Shytsman. Copyright © 2017 by Alexandra Shytsman. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
Photo: Courtesy of Alexandra Shytsman.
Crunchy Stuffed Cremini Mushrooms
Serves 6 to 8

Ingredients
1 ½ lb. small fresh cremini mushrooms
¾ cup gluten-free panko bread crumbs
¼ cup nutritional yeast flakes
3 packed tbsp minced fresh flat-leaf parsley
1 large garlic clove, minced
Zest of ½ lemon
½ tsp fine sea salt
¼ tsp freshly ground black pepper
1/3 cup extra-virgin olive oil

Instructions
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

2. Pop out the stems of the mushrooms and discard. Wipe the mushroom caps clean with a damp paper towel and place round side down on the prepared baking sheet and set aside.

3. Combine the bread crumbs, nutritional yeast, parsley, garlic, lemon zest, salt, pepper, and 2 tbsp of the oil in a bowl.

4. Using a tsp measure, stuff each mushroom cap with a heaping mound of the bread crumb filling. Lightly drizzle the mushrooms with the remaining oil. Bake until golden brown, 20 to 25 minutes. Transfer to a serving platter and serve immediately.

From Friendsgiving by Alexandra Shytsman. Copyright © 2017 by Alexandra Shytsman. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
Photo: Courtesy of Alexandra Shytsman.
Friendsgiving by Alexandra Shytsman, $9.98, available at Amazon.
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