Maple Roasted Brussels Sprouts
Maple Roasted Brussels Sprouts are a delightful side dish, perfect for any Thanksgiving feast or family gathering. The combination of the earthy flavor of Brussels sprouts with the sweetness of maple syrup creates a harmonious and delicious contrast. This dish not only looks beautiful on the table but also complements a variety of main courses.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 pound |
| Olive oil | 2 tablespoons |
| Maple syrup | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Bacon (optional) | 4 slices |
| Chopped pecans (optional) | 1/4 cup |
- Preheat the oven to 425°F (220°C).
- Trim and halve the Brussels sprouts, and if using bacon, chop it into small pieces.
- In a large bowl, combine the Brussels sprouts, olive oil, maple syrup, salt, and pepper; toss until well coated.
- Spread the mixture on a baking sheet, and if using, sprinkle the bacon over the top.
- Roast in the oven for 20-25 minutes, or until the sprouts are tender and caramelized, stirring halfway through.
- If using pecans, sprinkle them over the Brussels sprouts during the last 5 minutes of roasting.
- Remove from the oven and serve warm. Enjoy!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Honey-Glazed Carrots With Thyme
Honey-Glazed Carrots with Thyme are a sweet and savory side dish that adds a beautiful splash of color and flavor to your Thanksgiving table. The combination of honey, butter, and fresh thyme elevates the natural sweetness of the carrots, creating a dish that is both comforting and elegant. These glazed carrots are simple to prepare and will please both kids and adults alike.
| Ingredients | Quantity |
|---|---|
| Carrots | 1 pound |
| Butter | 2 tablespoons |
| Honey | 3 tablespoons |
| Fresh thyme leaves | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
- Peel and slice the carrots into uniform pieces, about 1/4 inch thick.
- In a large skillet over medium heat, melt the butter; then stir in the honey and let it bubble for 1-2 minutes.
- Add the sliced carrots, salt, and pepper to the skillet, tossing to coat.
- Reduce heat to low, cover, and cook for about 10-15 minutes, stirring occasionally, until the carrots are tender.
- Remove the lid, add the fresh thyme, and increase the heat to medium-high for an additional 2-3 minutes, allowing the glaze to thicken slightly.
- Serve warm, garnished with extra thyme if desired. Enjoy!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Balsamic Roasted Root Vegetables
Balsamic Roasted Root Vegetables are a delightful and hearty side dish, perfect for elevating your Thanksgiving feast. This dish features a medley of root vegetables, such as carrots, parsnips, and sweet potatoes, all beautifully caramelized and infused with a rich balsamic glaze. The balance of sweet and tangy flavors makes these veggies a favorite at holiday gatherings.
| Ingredients | Quantity |
|---|---|
| Carrots | 2 medium |
| Parsnips | 2 medium |
| Sweet potatoes | 1 large |
| Red onion | 1 medium |
| Olive oil | 3 tablespoons |
| Balsamic vinegar | 3 tablespoons |
| Fresh rosemary | 1 tablespoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
- Preheat your oven to 425°F (220°C).
- Peel and chop the root vegetables into bite-sized pieces, and slice the red onion.
- In a large bowl, combine all the vegetables with olive oil, balsamic vinegar, rosemary, salt, and pepper, tossing to coat evenly.
- Spread the mixture onto a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Remove from the oven and serve warm. Enjoy!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Garlic Herb Roasted Cauliflower
Garlic Herb Roasted Cauliflower is a flavorful and nutritious side dish that fits perfectly into any Thanksgiving spread. The cauliflower florets are tossed in a blend of garlic, fresh herbs, and olive oil, then roasted to golden perfection, providing a delightful contrast to the richer dishes often served during the holiday. This dish not only adds color to your table but also offers a light and aromatic option amidst the heavier fare.
| Ingredients | Quantity |
|---|---|
| Cauliflower florets | 1 large head |
| Olive oil | 3 tablespoons |
| Garlic | 4 cloves |
| Fresh thyme | 1 tablespoon |
| Fresh parsley | 1 tablespoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
- Preheat the oven to 425°F (220°C).
- Cut the cauliflower into bite-sized florets and place them in a large bowl.
- Mince the garlic and add it to the bowl along with olive oil, thyme, parsley, salt, and pepper. Toss to coat the cauliflower evenly.
- Spread the cauliflower on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, flipping halfway through, until tender and golden brown.
- Remove from the oven, garnish with additional fresh herbs if desired, and serve warm. Enjoy!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Sweet Potato & Kale Bake
Sweet Potato & Kale Bake is a hearty and nutritious dish that’s perfect for your Thanksgiving table. This comforting bake combines the natural sweetness of sweet potatoes with the earthy flavor of kale, all brought together with a creamy sauce and topped with a crispy layer. It’s a delightful vegetarian option that adds both flavor and nutrition to your holiday spread.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 3 medium, peeled and diced |
| Kale | 4 cups, chopped |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Vegetable broth | 1 cup |
| Heavy cream | 1/2 cup |
| Parmesan cheese | 1 cup, grated |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Nutmeg | 1/4 teaspoon |
| Breadcrumbs | 1/2 cup |
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat and sauté the onion until translucent. Add garlic and kale, cooking until the kale is wilted.
- In a large bowl, combine sweet potatoes, sautéed kale mixture, vegetable broth, heavy cream, Parmesan cheese, salt, pepper, and nutmeg. Mix well.
- Pour the mixture into a greased baking dish and sprinkle breadcrumbs on top.
- Bake in the preheated oven for 30-35 minutes, or until sweet potatoes are tender and the top is golden brown.
- Allow to cool slightly before serving. Enjoy your delicious Sweet Potato & Kale Bake!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Roasted Beet and Goat Cheese Salad
Roasted Beet and Goat Cheese Salad is a vibrant and flavorful dish that brings together the earthiness of roasted beets with the creamy tang of goat cheese. This salad is not only visually appealing, but it also provides a revitalizing contrast in flavors and textures, making it a perfect choice for your Thanksgiving spread. Served on a bed of greens, it’s a delightful addition that can complement any holiday meal.
| Ingredients | Quantity |
|---|---|
| Beets | 4 medium, scrubbed and trimmed |
| Olive oil | 2 tablespoons |
| Mixed greens | 4 cups |
| Goat cheese | 4 ounces, crumbled |
| Walnuts (optional) | 1/2 cup, toasted |
| Balsamic vinegar | 2 tablespoons |
| Honey | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
- Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes, or until tender. Let cool, then peel and slice.
- In a large bowl, mix the balsamic vinegar, honey, olive oil, salt, and pepper to create a dressing.
- In a salad bowl, combine mixed greens, sliced roasted beets, crumbled goat cheese, and walnuts (if using). Drizzle with the dressing and toss gently to combine.
- Serve immediately, or chill slightly before serving to enhance the flavors. Enjoy your Roasted Beet and Goat Cheese Salad!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Spiced Acorn Squash Wedges
Spiced Acorn Squash Wedges are a deliciously sweet and savory side dish, perfect for complementing your Thanksgiving feast. The natural sweetness of acorn squash is enhanced by warming spices like cinnamon and nutmeg, making these wedges a comforting and festive addition to any holiday table.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium, halved and seeded |
| Olive oil | 2 tablespoons |
| Brown sugar | 2 tablespoons |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, mix together olive oil, brown sugar, cinnamon, nutmeg, salt, and pepper.
- Brush the inside of each acorn squash half with the spice mixture and place them cut side down on the prepared baking sheet.
- Roast in the oven for 25-30 minutes, until the squash is tender. Flip the wedges cut side up and roast for an additional 10-15 minutes to caramelize the tops.
- Serve warm, garnished with fresh herbs if desired. Enjoy your Spiced Acorn Squash Wedges!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Mediterranean Roasted Vegetables
Mediterranean Roasted Vegetables are a vibrant, flavorful side dish that brings together the rich tastes of olives, bell peppers, zucchini, and eggplant, all seasoned with aromatic herbs. This dish not only adds a burst of color to your Thanksgiving table but also pairs wonderfully with turkey and stuffing, creating a delightful harmony of flavors for your holiday feast.
| Ingredients | Quantity |
|---|---|
| Bell peppers (red and yellow) | 2, diced |
| Zucchini | 2, sliced |
| Eggplant | 1 medium, cubed |
| Red onion | 1, chopped |
| Cherry tomatoes | 1 cup |
| Olive oil | 3 tablespoons |
| Dried oregano | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Feta cheese (optional) | 1/2 cup, crumbled |
| Fresh parsley (for garnish) | Chopped, for serving |
- Preheat your oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper.
- In a large bowl, combine diced bell peppers, zucchini, eggplant, red onion, and cherry tomatoes. Drizzle with olive oil and sprinkle with oregano, thyme, salt, and pepper. Toss to coat the vegetables evenly.
- Spread the seasoned vegetables in an even layer on the prepared baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- If desired, sprinkle crumbled feta cheese over the roasted vegetables before serving and garnish with fresh parsley. Enjoy your Mediterranean Roasted Vegetables!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Lemon-Garlic Roasted Broccoli
Lemon-Garlic Roasted Broccoli is a simple yet delicious side dish that brings a zesty brightness to your Thanksgiving table. With its vibrant green color and flavorful garlic and lemon infusion, this dish elevates the humble broccoli into a standout vegetable that complements any holiday meal perfectly.
| Ingredients | Quantity |
|---|---|
| Broccoli florets | 4 cups |
| Olive oil | 3 tablespoons |
| Garlic (minced) | 3 cloves |
| Lemon juice | 2 tablespoons |
| Lemon zest | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Grated Parmesan cheese (optional) | 1/4 cup, for serving |
- Preheat your oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper.
- In a mixing bowl, combine broccoli florets, olive oil, minced garlic, lemon juice, lemon zest, salt, and black pepper. Toss the mixture until the broccoli is evenly coated.
- Spread the broccoli mixture in a single layer on the prepared baking sheet.
- Roast in the oven for 15-20 minutes, or until the broccoli is tender and slightly crispy on the edges, tossing halfway through the cooking time.
- If desired, sprinkle grated Parmesan cheese over the broccoli before serving. Enjoy your Lemon-Garlic Roasted Broccoli!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Colorful Rainbow Vegetable Medley
Colorful Rainbow Vegetable Medley is a vibrant and nutritious side dish that’s perfect for Thanksgiving gatherings. Featuring a variety of seasonal vegetables, this medley not only adds a splash of color to your table but also offers a delightful combination of flavors and textures. Roasting the vegetables enhances their natural sweetness, making them a delightful complement to any holiday feast.
| Ingredients | Quantity |
|---|---|
| Bell peppers (various colors) | 2 cups (diced) |
| Zucchini | 2 medium (sliced) |
| Carrots | 2 medium (sliced) |
| Red onion | 1 large (sliced) |
| Olive oil | 3 tablespoons |
| Garlic (minced) | 2 cloves |
| Dried thyme | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
- Preheat your oven to 400°F (200°C) and prepare a large baking sheet by lining it with parchment paper.
- In a large mixing bowl, combine all the chopped vegetables. Drizzle with olive oil and sprinkle with minced garlic, dried thyme, salt, and black pepper. Toss to evenly coat the vegetables.
- Spread the vegetable mixture in a single layer on the prepared baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway through until the vegetables are tender and caramelized.
- Serve warm as a colorful side dish that enhances your Thanksgiving meal. Enjoy!
