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
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare Brussels Sprouts: In a large mixing bowl, toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper.
- 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.
- Add Cranberries and Pecans: In the last 5 minutes of cooking, sprinkle the cranberries and pecans over the Brussels sprouts.
- Drizzle with Maple Syrup: If using, drizzle maple syrup on top for added sweetness before serving.
- 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
How can I store leftovers?
- Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze the dish?
- Yes, although the texture may change. Freeze in a sealed container for up to a month.
What can I use instead of Brussels sprouts?
- Green beans, asparagus, or cauliflower can be excellent substitutes.
How do I reheat the sides?
- Reheat in the oven at a low temperature (around 300°F) until warmed through for the best texture.
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:
- Preheat the oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, garlic powder, salt, and pepper.
- Roast for 20-25 minutes, stirring halfway through.
- Add cranberries and pecans in the last 5 minutes.
- 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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