Thanksgiving Side Recipes Roundup

Thanksgiving Side Recipes Roundup

While everyone else is fawning over the main dishes, I am a huge fan of Thanksgiving side dishes. Here are a few of my favorite dishes to make and bring to my holiday gatherings.

Grain-Free Sage Stuffing

Thanksgiving Side Recipes Roundup

grain-free // gluten-free 

Ingredients
2 tbsp butter, ghee or coconut oil
3 1/2 cups onion, diced
2 1/2 cups celery, diced
1 cup apple, cored and diced
2 tsp sage
2 tsp thyme
1/4 tsp marjoram
1/4 tsp rosemary
1/4 tsp pepper
1/2 tsp salt
2 cups almond flour
1/4 dried cranberries
3 eggs, whisked

Directions
1. Preheat oven to 350°F. Grease a medium-sized baking dish (or use a skillet).
2. Add 2 tablespoons butter/ghee/coconut oil to a saucepan and warm over low/med heat. Add onion, celery, apple and herbs and sauté over medium heat for 5 minutes. Remove from heat.
3. In a large bowl, add almond flour and dried cranberries and mix. Add the lightly beaten eggs to the bowl and mix well.
4. Add mixture to baking dish and bake for 45 minutes - 1 hour.
5. Enjoy!

Brussels With Feta + Pomegranate

Thanksgiving Side Recipes Roundup

grain-free // gluten-free 

Ingredients
2 lb. brussel sprouts, trimmed
1/4 cup extra virgin olive oil
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper
4 oz feta or goat cheese, crumbled
1/4 cup pomegranate seeds
Balsamic vinegar to coat

Directions
1.  Preheat oven to 425°F.
2. Halve the smaller Brussel sprouts and quarter the bigger ones. Toss with olive oil, salt, and pepper to coat evenly. 
3. Divide between 2 baking sheets, spreading into an even layer.
4. Roast until crispy and dark, about 15-20 minutes, tossing once halfway through cooking.
5. Transfer the Brussels to a large bowl and lightly toss with balsamic vinegar. Taste and adjust seasonings if needed.
6. Transfer to a serving platter and top with pomegranate seeds and cheese. Serve immediately. 

Garlic Mashed Cauliflower

Thanksgiving Side Recipes Roundup

gluten-free // grain-free// vegan

Ingredients
1 medium head of cauliflower, trimmed and cut into small florets(about 6-7 cups)
2 tbsp extra virgin olive oil
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper
1 head of garlic
1-2 tbsp fresh rosemary, minced

Directions
1. Preheat oven to 400°F. Season garlic with salt and pepper and sprinkle with rosemary. Slowly pour oil over each clove, letting it soak into and around cloves. Place in foil and roast until cloves are golden, completely soft, and begin to protrude slightly from skins, about 1 hour. Let stand until cool enough to handle.
2. Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and drain well. 
3. Transfer cauliflower into a food processor. Add oil and reserved water, 1 tablespoon at a time, and puree until smooth. Add roasted garlic and puree. (or mash cauliflower with a potato masher.)
4. Season with salt, pepper, and garnish with rosemary. Serve immediately. 

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