Balanced Bites: Navigating Healthy Thanksgiving Side Dishes Without Sacrificing Flavor

Quick Overview Section:

• Recipe Rating: ★★★★☆ (4.5/5 from 150 readers)
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: Serves 4
• Calories: Approximately 180 per serving

Introduction:

Ah, Thanksgiving! A time for family, gratitude, and, of course, an abundant feast. Growing up, my family had a tradition of making dishes that embraced health without compromising on flavor. This recipe for Roasted Sweet Potato and Brussels Sprouts Salad embodies those roots, offering a vibrant mix of tastes that fit perfectly into the Thanksgiving spread. Not to mention, it’s healthy, vegan, and gluten-free—making it a delightful option for everyone at the table. Join me as we navigate the world of wholesome side dishes that maintain the warmth and richness of the occasion.

Ingredients List:

For the Roasted Sweet Potato and Brussels Sprouts Salad:

• 2 medium sweet potatoes, diced
• 1 lb Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/4 cup dried cranberries
• 1/4 cup walnuts, chopped
• 1/4 cup feta cheese (optional, omit for vegan)
• 1 tablespoon balsamic vinegar for drizzling

Possible Substitutions:

• Sweet Potatoes: Butternut squash or Pumpkin
• Brussels Sprouts: Green beans or asparagus
• Feta Cheese: Use vegan cheese or leave it out for a dairy-free option
• Walnuts: Pecans or almonds for a different nutty flavor

Step-by-Step Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables: In a large bowl, toss diced sweet potatoes and halved Brussels sprouts with olive oil, garlic powder, thyme, salt, and pepper until evenly coated.
3. Roast the Vegetables: Spread the mixture onto a Baking sheet. Roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and the Brussels sprouts are golden brown.
4. Add Cranberries and Nuts: Once roasted, remove from the oven and stir in dried cranberries and chopped walnuts.
5. Serve: Transfer to a serving platter, sprinkle with feta (if using), and drizzle balsamic vinegar on top for a tangy finish.

Optional: Add images of each step to enhance visual appeal and understanding.

Tips and Tricks Section:

• Even Cooking: Ensure the sweet potatoes and Brussels sprouts are cut to similar sizes for even roasting.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the oven for best texture—about 10 minutes at 350°F (175°C).
• Enhancing Flavor: For an extra flavor boost, add a pinch of chili flakes or lemon zest before serving.
• Make It Ahead: You can roast the vegetables a day in advance and toss everything together just before serving.

Nutritional Information (per serving):

• Calories: 180
• Protein: 4g
• Fat: 9g
• Carbohydrates: 25g
• Fiber: 6g
• Sugar: 6g

Recipe Notes:

• This salad is highly versatile; feel free to mix in your favorite seasonal vegetables.
• You can also serve it warm or cold, making it perfect for a buffet-style Thanksgiving dinner.

FAQs:

1. How do I store leftovers?

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

2. Can I reheat this salad?

   • Yes! Reheat the salad in the oven at 350°F (175°C) for about 10 minutes.

3. Are there any ingredient swaps I can make?

   • Yes! You can use butternut squash instead of sweet potatoes and sunflower seeds instead of walnuts.

4. Can I make this salad in advance?

   • You can roast the vegetables a day beforehand and mix everything together just before serving.

5. What other toppings can I use?

   • You can add crumbled goat cheese, Pumpkin seeds, or fresh herbs for added flavor.

Please Give Us Your Feedback!

We love hearing from you! If you tried this recipe, please leave a comment or rating below. Feel free to share your own variations on social media using #BalancedBitesThanksgiving. Happy cooking!

Recipe Card:

Roasted Sweet Potato and Brussels Sprouts Salad

Ingredients:

• 2 medium sweet potatoes, diced
• 1 lb Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/4 cup dried cranberries
• 1/4 cup walnuts, chopped
• 1/4 cup feta cheese (optional)
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss vegetables with olive oil and seasonings; spread on a Baking sheet.
3. Roast for 25-30 minutes, stirring halfway through.
4. Stir in cranberries and walnuts; sprinkle with feta and drizzle with balsamic.
5. Serve warm or chilled.

Nutritional Info (per serving):

• Calories: 180 | Protein: 4g | Fat: 9g | Carbs: 25g | Fiber: 6g | Sugar: 6g

This layout ensures a visually appealing and user-friendly blog post that is optimized for SEO, making it easier for readers to find delicious and healthy Thanksgiving Side Dishes! Happy Thanksgiving!