thanksgiving brussels sprouts

Perhaps one of the simplest ways to prepare Brussels Sprouts and without a doubt the most delicious! You&#x27;ll want these Sautéed Brussels Sprouts with Lemon Garlic Butter on your table for every meal!

Sautéed Brussels Sprouts with Lemon Garlic Butter

brussels sprouts (trimmed and cut in half)

olive oil

unsalted butter

red pepper flakes

garlic (roughly chopped)

lemon

In a large skillet, heat the olive oil and butter over medium high heat.

Add the trimmed Brussels and sauté for about 10-15 minutes until golden brown and fork tender, giving them a stir halfway through to ensure they cook evenly

Once caramelized, add the red pepper flakes and garlic and sauté for 1 minute more. Remove from heat and stir in the lemon zest and lemon juice and season with salt and pepper. Serve as needed.

If you want a healthy side dish for Thanksgiving, Christmas, or New Year's Eve, try Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries.&nbsp; It is one of the best holiday side dishes you'll ever try! &nbsp; &nbsp;This recipe is packed with vegetables and nuts. It's healthy, gluten-free, vegetarian, and rich in fiber!

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Brussels sprouts (ends trimmed, yellow leaves removed)

Salt (to taste)

lb butternut squash

maple syrup

cinnamon

pecan halves

cranberries

maple syrup (optional)

Preheat oven to 400 F. &nbsp;Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

Trim ends of Brussels sprouts &nbsp;and remove yellow leaves.&nbsp;

Then, slice all Brussels sprouts in half.&nbsp;

In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.&nbsp;

Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

How to roast Brussels Sprouts:

Preheat oven to 400 F.  Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.

Place butternut squash in a single layer on the baking sheet.  Bake for 20-25 minutes, turning once half-way through baking, until softened.

Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.

How to roast Butternut Squash:

Toast pecans in the preheated oven at 350 F

Line a baking sheet with parchment paper.

Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.&nbsp;&nbsp;

Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords.&nbsp;

How to toast pecans:

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.&nbsp;

(OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Assembly:

https://content.jwplatform.com/videos/LCvMwkun.mp4

THANKSGIVING SIDE DISH - Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Beets is a great recipe for a cold Winter night! It&#039;s also a perfect and festive side dish for the holidays, such as Thanksgiving and Christmas. This recipe is healthy, vegetarian, gluten-free, and packed with fiber!

Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets

Brussels sprouts ((raw, ends trimmed, yellow leaves removed))

salt (to taste)

butternut squash

beets

balsamic vinegar

honey (or brown sugar)

Preheat oven to 375  F.  Line the baking sheet with parchment paper.

Trim ends of Brussels sprouts and remove yellow leaves.  Slice all Brussels sprouts in half. 

In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. 

Place Brussels sprouts onto a parchment paper-lined baking sheet, cut side down, and roast in the oven at 375 F for about 20-25 minutes. Roast them longer if you&#39;d like a softer texture. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

How to Roast Brussels Sprouts

Preheat oven to 375 F.  Line the baking sheet with parchment paper.

In a medium bowl, combine cubed butternut squash (peeled and seeded), 2 tablespoons of olive oil, and salt, and toss to combine.  Note: For more tips and details on how to peel, cut, and roast whole butternut squash, check out this article: How to Roast Butternut Squash.

Spread butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking until softened.

Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.

How to Roast Butternut Squash

Add 2 beets to a medium-sized saucepan filled with water.  Bring to a boil.  Boil the beets on medium heat, half-covered (allowing some heat to escape), for about 30 or 40 minutes until soft (depending on the size of the beets).  Remove from heat.

Using a large spoon or a ladle, carefully remove beets from hot water.  Let them cool.  When completely cooled, peel the beets and then dice them into small cubes.

How to Cook Beets

Preheat the oven to 350 F.   Line a baking sheet with parchment paper.  Spread pecans in a single layer.

Toast the pecans for about 5 to 10 minutes in the preheated oven at 350 F until they get darker in color.  

Note: Pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterward. 

How to Toast Pecans

Combine 1 cup of balsamic vinegar + 1/4 cup of honey or brown sugar in a medium pan and cook it down, regularly stirring.  The mixture should reduce by about half.  Consistency should be thick enough to coat the back of the spoon but should not be overly thick.

Balsamic Glaze

In a large bowl, toss together roasted Brussels sprouts, roasted butternut squash, diced cooked beets, toasted pecans, and dried cranberries.

Drizzle with the balsamic glaze without mixing it with the salad.

IMPORTANT NOTE: If making this salad ahead, drizzle the balsamic glaze only right before serving, for presentation purposes. Otherwise, the salad might look dark and not as colorful.

Assembly

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