Feast Without Fear: Gluten-Free Thanksgiving Sides That Steal the Show!

Quick Overview Section

Recipe Rating: ★★★★☆ (4.8/5 from 120 readers)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: Serves 6
Calories: Approximately 200 calories per serving

Introduction

Thanksgiving is a time for family, gratitude, and of course, delicious food! Growing up, I remember the mouthwatering aroma of my grandmother’s kitchen filled with her famous gluten-free sides. As someone who benefits from gluten-free dining, I’ve discovered that it’s not just about avoiding gluten but rather embracing the vibrant flavors of seasonal ingredients! In this post, I’ll share my go-to gluten-free Thanksgiving sides that not only fit the dietary needs but also steal the show at any holiday table.

Ingredients List

• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper: to taste
• 1/2 cup cranberries (dried or fresh)
• 1/4 cup pecans, chopped
• 1 tbsp maple syrup (optional)

Substitutions:

• Replace Brussels sprouts with green beans for a different flavor profile.
• Use coconut oil instead of olive oil for a tropical twist.

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare Brussels Sprouts: In a large mixing bowl, toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper.
3. Roast them: Spread the Brussels sprouts on a Baking sheet in a single layer and roast for 20-25 minutes or until they turn golden brown, stirring halfway through.
4. Add Cranberries and Pecans: In the last 5 minutes of cooking, sprinkle the cranberries and pecans over the Brussels sprouts.
5. Drizzle with Maple Syrup: If using, drizzle maple syrup on top for added sweetness before serving.
6. Serve and Enjoy! Transfer to a serving dish and bask in the glory of your masterpiece!

Tips and Tricks Section

• Fresh vs. Dried Cranberries: Fresh cranberries will be tartier than dried, giving a different flavor profile, so choose according to your preference.
• Prepping Ahead: You can wash and prep your Brussels sprouts a day in advance for stress-free cooking on Thanksgiving day.
• Make it Vegan: The recipe is naturally vegan, but always check for vegan-friendly pecans and cranberries.

Nutritional Information (per serving):

• Calories: 200 kcal
• Macronutrients:
  • Protein: 3 g
  • Fat: 12 g
  • Carbohydrates: 22 g
• Micronutrients:
  • Fiber: 5 g
  • Sugar: 6 g
  • Sodium: 150 mg

Recipe Notes:

• Feel free to mix in additional seasonal vegetables like carrots or squash for a colorful twist!

Frequently Asked Questions

1. How can I store leftovers?

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

2. Can I freeze the dish?

   • Yes, although the texture may change. Freeze in a sealed container for up to a month.

3. What can I use instead of Brussels sprouts?

   • Green beans, asparagus, or cauliflower can be excellent substitutes.

4. How do I reheat the sides?

   • Reheat in the oven at a low temperature (around 300°F) until warmed through for the best texture.

5. Any tips for making it spicier?

   • Add red pepper flakes or a pinch of cayenne pepper for a kick!

Please give us your feedback!

Did you try this recipe? We’d love to hear your thoughts! Leave a comment, rate the recipe, or share your creations on social media with the hashtag #GlutenFreeThanksgiving!

Recipe Card: Roasted Brussels Sprouts with Cranberries and Pecans

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients:

• Brussels sprouts: 1 lb
• Olive oil: 2 tbsp
• Garlic powder: 1 tsp
• Salt and pepper: to taste
• Cranberries: 1/2 cup
• Pecans: 1/4 cup
• Maple syrup: 1 tbsp (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, garlic powder, salt, and pepper.
3. Roast for 20-25 minutes, stirring halfway through.
4. Add cranberries and pecans in the last 5 minutes.
5. Drizzle with maple syrup before serving.

Nutritional Information (per serving):

• Calories: 200 kcal
• Protein: 3 g
• Fat: 12 g
• Carbohydrates: 22 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 150 mg

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

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