The turkey is the easy part. Well, maybe you need to decide between how many pounds to buy and whether to go heritage bird or regular old wild turkey, but when it comes to pleasing everyone with the side dishes, this is never an easy feat. This Thanksgiving, I’d love to help you make those veggie sides the main event in your holiday planning–from the appetizers to the salads and mashed starches to the heavenly finish of a sweet dessert. And as you know at JoyFoodly, we’ll be cooking gluten free for the entire delicious meal!
Our Joyful Round-up: Veggie Loving Dishes for Thanksgiving
Let’s start with the appetizers:
An appetizer sure to please the kiddos and the adults alike is my Heavenly Baked Brussels Sprouts Dip, one of our new winter season Joyful 12 veggie loving recipes. Make this one ahead and reheat 15 minutes before your guests arrive!
Soups and Salads are a great way to kick off your holiday meal
It’s inevitable that even with the best planning, there will always be last minute fixes. Last Thanksgiving, we forgot to cook the mashed potatoes. So while we were hurrying to boil those spuds, our back-up plan of having a soup ready to dish out into little coffee mugs kept our guests satisfied until we were ready to begin our feast. My Sweet and Spicy Apple Pumpkin soup may just save your day as well!
Long gone are the days of canned beets! Help your family members young and old fall in love with our new age take on a fall favorite with this easy Sweet Beet and Arugula Salad with Candied Walnuts.
Say goodbye to marshmallow topped veggie sides!
Don’t get me wrong. I’m not a marshmallow hater! However, my updated version of this sweet potato casserole will let the vegetable be the star of this dish instead of being hidden under a mound of sugary pillows. As an added bonus, my Sweet Potato and Candied Pecan Mini Pumpkins are a great side project for your kids to help you assemble!
Finish strong with my Southern dessert that’s beyond words delicious
I know that canned pumpkin pies are required on every holiday menu, but for me, nothing compares to my childhood favorite dessert, the Chocolate Pecan Pie. That’s just how I express my love and gratefulness, ya’ll. Here’s to you and your family being blessed by good health and an abundance of joy during this holiday season.
- brussels sprouts, 2 cups
- onion (yellow), ½
- olive oil, 2 TBS
- salt, 1 ½ tsp (divided)
- plain yogurt, ½ cup
- cream cheese, 4 oz
- mozzarella cheese, 2 cups grated
- black pepper, ¼ tsp
- fresh thyme, approximately 2 TBS
- gluten free round tortilla chips (optional), 1 bag
- Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.
- Wash all produce.
- Preheat oven to 350F.
- Cut brussels sprouts in halves. Then, thinly slice into thin strips.
- Cut onion into small dice.
- Grate mozzarella cheese, if not already grated.
- Remove thyme leaves from the branches and rough chop. Set aside.
- In a preheated sauté pan, pan sear brussels sprouts and onions in two tablespoons olive oil and 1 teaspoon salt on medium high heat for 5 minutes.
- In a separate bowl, put 1 cup of the grated cheese, cream cheese, yogurt, ½ teaspoon salt, black pepper, and chopped thyme. Set aside the remaining grated mozzarella cheese to use as a topping.
- Add the sauteed brussels sprouts and onions to the bowl with the cheese and stir until combined.
- Transfer to an ovenproof baking dish. Top with the remaining mozzarella cheese.
- Bake at 350F for 15 minutes.
- To brown the cheese on top, turn on your broiler and let brown for 3-5 minutes.
- Enjoy with tortilla chips or your favorite crackers!