Thanksgiving Sides: Festive Recipes for a Delicious Holiday Feast

Thanksgiving is all about gathering with loved ones and enjoying a feast of delicious food. While the turkey often steals the show, the sides are what make the meal truly special. These festive recipes for homemade Thanksgiving sides are perfect for creating a memorable holiday spread. From classic dishes to innovative twists, these easy-to-follow recipes will impress your guests and complement your main course beautifully.

🥘 Ingredients:

• 🍲• 2 lbs baby potatoes, halved
• 🍲• 4 cloves garlic, minced
• 🍲• 1/4 cup olive oil
• 🍲• 1 tsp dried rosemary
• 🍲• 1 tsp dried thyme
• 🍲• Salt and pepper to taste
• 🍲• 1 lb Brussels sprouts, trimmed and halved
• 🍲• 2 tbsp balsamic vinegar
• 🍲• 1 tbsp honey
• 🍲• 1/2 cup pecans, chopped
• 🍲• 1/2 cup dried cranberries

👩‍🍳 Instructions:

1. Step 1: Preheat your oven to 400°F (200°C). In a large bowl, toss the baby potatoes with 2 tbsp of olive oil, minced garlic, rosemary, thyme, salt, and pepper. Spread them on a baking sheet and roast for 30 minutes, or until golden and crispy.
2. Step 2: While the potatoes are roasting, prepare the Brussels sprouts. In a bowl, toss the Brussels sprouts with 2 tbsp of olive oil, salt, and pepper. Spread them on a separate baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
3. Step 3: In a small bowl, whisk together the balsamic vinegar and honey. Drizzle this mixture over the roasted Brussels sprouts and toss to coat.
4. Step 4: In a dry skillet, toast the chopped pecans over medium heat until fragrant, about 3-5 minutes. Remove from heat and stir in the dried cranberries.
5. Step 5: Once the potatoes are done, transfer them to a serving dish. Top with the glazed Brussels sprouts and sprinkle the pecan-cranberry mixture over the top.
6. Step 6: Serve the Thanksgiving sides warm and enjoy the festive flavors alongside your holiday meal.

💡 Pro Tips:

• 🧂• For an extra touch of elegance, garnish the dish with fresh rosemary sprigs.
• 🧂• To make ahead, prepare the potatoes and Brussels sprouts separately and reheat before serving. The pecan-cranberry topping can be made a day in advance and stored in an airtight container.
• 🧂• For a nut-free version, omit the pecans and increase the amount of dried cranberries.

📊 Nutrition Information (per serving):

300.0

Calories

4.2g

Protein

33.3g

Carbs

15.0g

Fat

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