Thanksgiving is a time for family, gratitude, and of course, a decadent spread of delicious foods. Growing up, my grandmother always featured her famed side dishes, which inspired my love for enhancing any meal with the right accompaniments. These side dishes not only complement the main event but also elevate the entire meal experience. In this blog post, I’m excited to share 10 sensational side dish ideas that are sure to wow your Thanksgiving guests. Whether you’re looking for healthy, vegetarian, or gluten-free options, we’ve got you covered!

Ingredients List

Roasted Maple Brussels Sprouts

Brussels Sprouts: 1 lb (450 g), trimmed and halved
Olive Oil: 2 tbsp
Maple Syrup: 2 tbsp
Balsamic Vinegar: 1 tbsp
Salt: 1/2 tsp
Pepper: 1/4 tsp
Optional: Chopped pecans for garnish

Optional Substitutions

Vegan: Use maple syrup to coat instead of honey.
Nut-Free: Omit pecans; substitute with sunflower seeds if desired.

Step-by-Step Instructions

Preheat: Preheat oven to 400°F (200°C).
Prepare Brussels Sprouts: In a large bowl, toss halved Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper until fully coated.
Arrange on Baking Sheet: Spread the Brussels sprouts evenly on a Baking sheet lined with parchment paper.
Roast: Roast in the preheated oven for about 25-30 minutes, flipping halfway, until the sprouts are golden brown and caramelized.
Serve: Remove from the oven and garnish with chopped pecans if desired. Serve warm.

Tips and Tricks Section

Choosing Brussels Sprouts: Select firm, bright green Brussels sprouts for the best flavor and texture.
Roasting Alternative: For a slight twist, try roasting them with garlic or tossing in some cranberries for a pop of color and flavor.
Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutritional Information (per serving)

Calories: 210 kcal
Macronutrients:
- Protein: 4 g
- Fat: 10 g
- Carbohydrates: 29 g
Micronutrients:
- Fiber: 6 g
- Sugar: 5 g
- Sodium: 180 mg

Recipe Notes

You can prep the Brussels sprouts a day ahead and store them in the fridge. Simply toss with the dressing before roasting.

FAQs

How do I store leftovers?
- Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze roasted Brussels sprouts?
- Yes, but they may lose some texture. Freeze in a single layer on a Baking sheet and then transfer to a bag.
What can I use instead of balsamic vinegar?
- Red wine vinegar or apple cider vinegar can provide a similar tang.
Is this dish suitable for vegans?
--
- Yes, all ingredients used are plant-based!
Can I roast other vegetables the same way?
- Absolutely! Carrots, sweet potatoes, and cauliflower are great alternatives.

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Recipe Card: Roasted Maple Brussels Sprouts

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

Brussels Sprouts: 1 lb (450 g), trimmed and halved
Olive Oil: 2 tbsp
Maple Syrup: 2 tbsp
Balsamic Vinegar: 1 tbsp
Salt: 1/2 tsp
Pepper: 1/4 tsp
Optional: Chopped pecans for garnish

Instructions:

Preheat oven to 400°F (200°C).
In a large bowl, toss halved Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper until fully coated.
Spread the Brussels sprouts evenly on a Baking sheet lined with parchment paper.
Roast in the preheated oven for about 25-30 minutes, flipping halfway, until the sprouts are golden brown and caramelized.
Remove from the oven and garnish with chopped pecans if desired. Serve warm.

Nutritional Information (per serving):

Calories: 210 kcal
Macronutrients:
- Protein: 4 g
- Fat: 10 g
- Carbohydrates: 29 g
Micronutrients:
- Fiber: 6 g
- Sugar: 5 g
- Sodium: 180 mg

Tips and Variations:

Try adding garlic or cranberries for an extra twist!

Storage:

Store in an airtight container in the refrigerator for up to 3 days.

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