While we know the turkey is the star of the show, the sides are what make Thanksgiving the great culinary production that it is! Yes, the carby dishes like mashed potatoes and stuffing are what everyone goes for, but don’t be afraid to get creative with your veggies so they get the proper attention they deserve.
Below are a few sides that will actually get people coming back for seconds:
Parmesan Roasted Brussel Sprouts
Mashed Sweet Potatoes with Coconut Oil
Butternut Squash Fries
Pumpkin Spiced Fall Medley
Sweet Potato Wedges
Happy Thanksgiving! We are certainly thankful for this community of healthy foodies!
French Fries are EVERYONE’s Achilles heel. Seriously, who turns down that savory, greasy, delicious side that every restaurant buys in massive bulk? Unfortunately, the fries are usually the tipping point from making your meal borderline healthy to the reason those jeans don’t fit anymore. Even the healthier sweet potato fries still contain a decent amount of carbs (albeit good ones). But we have a solution that cuts the carb count in half while still giving you a nice finger food side.
Ingredients: 1 medium size butternut squash (makes about 3 servings), olive oil, salt & pepper (other spices if desired).
Directions: Cut the top stem, half squash vertically, and seed. Slice the top half away from the bulb of the squash. Cut fri-like strips out of the top portion. The bulb will produce a more “C” like shape but the final product will all taste the same.
Toss with olive oil and spices. Bake on 350 for about 40 mins. They live up to their name with a great buttery taste that you will definitely make room for on your Thanksgiving table.
There’s certainly a lot of debates going on these days. Yeah, there’s that whole whose going to run the US come November, but the only one this blog feels comfortable taking a stance on is whether you love or hate Pumpkin Spice!
It’s always great to integrate what vegetation is in season into your diet. It allows you to try new things while possibly introducing some new nutrients into your body. So, we are more than on board with adding some pumpkin into our meals this Fall! That is, if it’s the actual squash and not some chemical that a certain huge chain coffeehouse concoctes.😜
Pumpkin itself is not the greatest on it’s own. It doesn’t contain much natural sugar like sweet potatoes do so you get a very Earthy taste. That’s why it’s frequently paired with signature Fall spices like nutmeg, cinnamon and clove.
Ingredients: 3 medium size sweet potatoes, 1 smaller size butternut squash, 2 Granny Smith apples, 1 can of pumpkin, 1 can coconut cream, nutmeg, ground cinnamon, clove, allspice, 2 tablespoons of raw sugar, pinch of flour
Directions: Peel and cut butternut squash in half. Seed and cube. Wash and cut apples and sweet potatoes. Spray a baking sheet and add your fruits/veggies. Bake on 350 for about 25 minutes. You may want to bake apples separately for a shorter time as they can get a bit mushy.
Open can of pumpkin and coconut cream (I’ve only seen this at Trader Joe’s). Mixture together in food processor (use about 3/4 of can of cream). Add spices, sugar and flour. If too thin, add more flour (same with sweetness).
Once completed, drizzle pumpkin sauce over fruit/veggies. We made this with unseasoned chicken and added the pumpkin mixture to it as well.
This combination will definitely get you into the Fall spirit. It’s a nice break from broccoli and Brussel sprouts while still getting your veggie intake.