Chef Steve P. Stogdill from Victorian Pantry in Granger joined 16 Sunday Morning to share some quick and delicious side dishes for your Thanksgiving feast.

Click on the video icon above to watch Chef Stogdill make the dishes.

Below you will find the recipes:

Roasted Dill Pickle Spuds

9-12 Servings

2 lb. Red Potatoes, cube
1 Shallot
1 lb. Dill Pickle
Garlic
Pepper
2 T. Olive Oil
1/2 c. Toasted Almonds

Cube spuds, slice shallot, slice pickle. Add olive oil, garlic, and pepper. Combine ingredients and roast in preheated 350 degree oven for 40 minutes. Sprinkle almonds on top. Serve at once.

Green Beans & Caramelized Artichokes

9-12 Servings

2 lb. Green Beans
1 lb. Artichoke Hearts
6 Green Onions
1 Red Onion
1 Bunch Fresh Tarragon
2 T. Olive Oil
Pepper
Salt to taste

Combine beans, artichokes, and onions. Stir in olive oil, add pepper. Place in 350 degree preheated oven for 25 minutes.