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Mealtime Monday: Easy Thanksgiving Sides

By Lauren Ikenn

Everyone’s favorite holiday is right around the corner and we all know what that means: preparing for the feast. We rounded up some delicious, easy Thanksgiving sides that are bound to make your Thanksgiving dinner that much more enjoyable. 

ROASTED BRUSSELS SPROUTS WITH BUTTERNUT SQUASH, PECANS AND CRANBERRIES
INGREDIENTS
Roasted Brussels Sprouts:

  • 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • Salt, to taste

Roasted Butternut Squash:

  • 1 and 1/2 pounds butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon

Other Ingredients:

  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 2-4 tablespoons maple syrup (optional)

CLICK HERE FOR PREPARATION INSTRUCTIONS
Photo and recipe from: juliasalbum.com
 

BROWN SUGAR BACON ROASTED SWEET POTATOES
INGREDIENTS

  • 2 large sweet potatoes, peeled and diced into 1″ cubes
  • 5 strips of bacon, diced
  • 1/4 cup olive oil
  • 1/2 cup brown sugar + more for sprinkling

CLICK HERE FOR PREPARATION INSTRUCTIONS
Photo and recipe from: tinselbox.com
 

CHEESY BROCCOLI CASSEROLE
INGREDIENTS

  • 2 1/2 pounds broccoli florets, roughly chopped (7-8 cups)
  • 1/4 cup flour
  • 1/4 butter
  • 1 3/4 cups half & half
  • 8 ounces (about 2 1/4 cups) freshly shredded sharp cheddar cheese (divided)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 sleeve butter crackers (like Ritz)
  • 1/4 cup butter, melted

CLICK HERE FOR PREPARATION INSTRUCTIONS
Photo and recipe from: yellowblissroad.com
Check back next Monday for more Mealtime Monday recipes!

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