This Little Goat’s Thanksgiving Recipes

Dazzle your holiday guests with these simple, show stopping holiday sides, made easy with the help of This Little Goat flavor-packed sauces and everything crunches!

Crunchy Hong Kong Roasted Carrots

Yields: 4-6 side servings.

Time: 30 minutes

Active Time: 10 minutes

Ingredients:

• 1 1/2 - 2 lb. whole carrots, peeled

• 1/2 cup this little goat went to hong kong, divided 

• extra-virgin olive oil 

• kosher salt 

• 1/2 cup plain greek yogurt 

• 1 tbsp fresh lemon juice

• fresh herbs, such as mint, cilantro and/or parsley

• this little goat went to new york everything crunch

Instructions:

1. preheat the oven to 425 degrees.

2. if using large carrots, slice in half lengthwise so each carrot is about ½-inch thick. place the carrots on a parchment-lined baking sheet and toss with 2 tablespoons each hong kong sauce and olive oil and 1 teaspoon kosher salt. spread in a single layer and transfer to the oven.

3. roast, tossing once halfway through, until tender and beginning to brown, about 20-25 minutes.

4. meanwhile, in a small bowl whisk together the greek yogurt, lemon juice, remaining 2 tablespoons hong kong sauce and ½ teaspoon salt.

5. remove carrots from the oven and let cool slightly. transfer to a serving platter and drizzle all over with hong kong yogurt, or serve it on the side for dipping. top with a sprinkle of fresh herbs and this little goat went to new york everything crunch for a bright, garlicky pop of texture and flavor!

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Roasted Sweet Potatoes with Pepitas and Tokyo Mayo

Yields: 4 servings

Time: 35 minutes

Active Time: 10 minutes

Ingredients:

• 2 lb. sweet potatoes (about 3 medium), peeled 

• cooking oil (such as canola or vegetable oil)

• kosher salt 

• 1/4 cup kewpie mayonnaise (or regular mayo if unable to find kewpie)

• 1/4 cup this little goat went to tokyo, divided

• 1/2 cup thinly-sliced scallions

• 1/4 cup pepitas (pumpkin seeds), toasted

Instructions:

1. preheat the oven to 450 degrees.

2. halve the sweet potatoes, lengthwise, then cut into ¾-inch thick chunks. place on a parchment-lined baking sheet and toss with 1 tablespoon oil and 1 teaspoon kosher salt. spread in a single layer and transfer to the oven. roast, tossing once halfway through, until the potatoes are tender and beginning to brown, about 30-35 minutes.

3. meanwhile, whisk the mayonnaise with 2 tablespoons this little goat went to tokyo sauce. transfer sauce to a small ziploc bag (this will act as a disposable squeeze bottle once you snip off the bottom corner).

4. while still warm, gently toss the potatoes with the remaining 2 tablespoons tokyo sauce. transfer to a large serving bowl and toss with scallions and pepitas. snip one bottom corner off of your ziploc bag and drizzle tokyo mayo all over the potatoes. serve warm or at room temperature.
   

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Crispy, Crunchy Roasted Potatoes with Southeast Asia Drizzle

Yields: 4 side servings

Time: 1 hour, 10 minutes

Active Time: 10 minutes

Ingredients:

• 1 - 1.5 lb. baby red potatoes, halved

• 2 tbsp extra-virgin olive oil

• 3 tbsp this little goat went to southeast asia, divided 

• 1/4 cup kewpie mayonnaise (or regular mayo if unable to find kewpie)

• kosher salt 

• 1/4 cup fresh cilantro leaves, roughly chopped

• this little goat went to thailand everything crunch

Instructions:

1. add the potatoes to a large bowl. cover with cold water and let soak for at least 30 minutes, up to overnight (this helps to remove the excess starch from the potatoes, allowing them to get extra crispy!).

2. preheat the oven to 425 degrees.

3. drain the potatoes, rinse under cold water and dry well with a clean kitchen towel. or, transfer the potatoes to a baking sheet and let air dry. once dry, toss potatoes with olive oil and 1 tablespoon this little goat went to southeast asia sauce. spread in an even layer on a parchment-lined baking sheet.

4. roast for about 30 - 35 minutes, tossing once halfway through, until golden brown and crispy.

5. meanwhile, whisk together the kewpie mayo and remaining 2 tablespoons southeast asia sauce. transfer sauce to a small ziploc bag (this will act as a disposable squeeze bottle once you snip off the bottom corner). set aside.

6. remove potatoes from the oven and, while still warm, toss with ½ teaspoon kosher salt. transfer to a serving bowl. snip the bottom corner off of your bag of southeast asia mayo and drizzle sauce all over your potatoes. top with fresh cilantro and a sprinkle of this little goat went to thailand for a pop of lime-y, nutty crunch! serve warm.