Unforgettable Thanksgiving: Transform Your Table with These Stunning Side Dishes

Thanksgiving is a time for gratitude, connection, and most importantly, delicious food. Growing up, my family always made it a point to have a table filled with vibrant side dishes that not only complemented the turkey but also ignited joyful conversations. My favorite side dish has always been the savory, maple-roasted Brussels sprouts, which evoke the flavors of fall and remind me of my childhood gatherings. Today, I’m excited to share how to make this dish, along with some of my favorite variations that cater to various dietary preferences like vegan and gluten-free.

Ingredients List

Brussels Sprouts: 1.5 lbs, trimmed and halved
Olive Oil: 2 tablespoons
Maple Syrup: 2 tablespoons (or agave syrup for vegan option)
Garlic: 3 cloves, minced
Salt: 1 teaspoon
Black Pepper: ½ teaspoon
Balsamic Vinegar: 1 tablespoon (optional for flavor enhancement)
Cranberries: ½ cup, dried (for garnish)
Pecans: ½ cup, chopped (optional for crunch)

Substitutions:

Use honey instead of maple syrup for a non-vegan option.
Swap Brussels sprouts for cauliflower or broccoli for a different twist.

Step-by-Step Instructions

Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare Brussels Sprouts: In a large bowl, combine the Brussels sprouts, olive oil, maple syrup, garlic, salt, and pepper. Toss until evenly coated.
Arrange on Baking Sheet: Spread the Brussels sprouts onto a Baking sheet in a single layer for even roasting.
Roast: Bake in the preheated oven for 25-30 minutes, stirring halfway through, until they are golden brown and crispy.
Enhance Flavor: Drizzle with balsamic vinegar (if using) and toss briefly.
Garnish: Remove from the oven, sprinkle with dried cranberries and chopped pecans for added texture, and serve warm.

Tips and Tricks Section

Pre-roasting Tip: For even more flavor, marinate the Brussels sprouts in olive oil and maple syrup for 30 minutes before roasting.
Strategic Layering: Use a parchment-lined Baking sheet for easy clean-up and perfect roasting without sticking.
Flavor Variations: Consider adding bacon bits or feta cheese for a savory twist.

Nutritional Information (per serving)

Calories: 250 kcal
Macronutrients:
- Protein: 5 g
- Fat: 12 g
- Carbohydrates: 35 g
Micronutrients:
- Fiber: 6 g
- Sugar: 9 g
- Sodium: 300 mg

Recipe Notes

Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F (175°C) oven for about 10 minutes to restore crispness.

FAQs

How do I store leftovers?
- Place in an airtight container and refrigerate for up to 3 days.
Can I freeze roasted Brussels sprouts?
- It’s not recommended as they can become mushy upon thawing. Fresh is best!
What can I substitute for maple syrup?
- Agave syrup or honey both work well in place of maple syrup.
How do I reheat leftover Brussels sprouts?
- To keep them crispy, reheat in the oven at 350°F (175°C) for about 10 minutes.
Can I make this dish ahead of time?
- Yes! Roast them the day before, then reheat briefly before serving to maintain texture.

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Recipe Card: Savory Maple-Roasted Brussels Sprouts

Servings: 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

Brussels Sprouts: 1.5 lbs
Olive Oil: 2 tablespoons
Maple Syrup: 2 tablespoons
Garlic: 3 cloves, minced
Salt: 1 teaspoon
Black Pepper: ½ teaspoon
Balsamic Vinegar: 1 tablespoon (optional)
Cranberries: ½ cup, dried
Pecans: ½ cup, chopped (optional)

Instructions:

Preheat oven to 425°F (220°C).
Combine Brussels sprouts, olive oil, maple syrup, garlic, salt, and pepper in a bowl.
Spread evenly on a lined Baking sheet.
Roast for 25-30 minutes, stirring halfway.
Drizzle with balsamic vinegar, toss, and garnish before serving.

Nutritional Information (per serving):

Calories: 250 kcal
Protein: 5 g
Fat: 12 g
Carbohydrates: 35 g
Fiber: 6 g
Sugar: 9 g
Sodium: 300 mg

Optional:

Tips and Variations: For a savory kick, consider adding crumbled bacon or a sprinkle of feta cheese.
Storage: Store in an airtight container in the refrigerator for up to 3 days.

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