If you’re looking for some incredible Thanksgiving side dishes that are sure to impress, then you’ll want to check out this blog post! From shaved brussels sprout salad to sweet potato casserole, there’s something for everyone to enjoy. So what are you waiting for? Give these recipes a try and see for yourself just how delicious they are!
Thanksgiving Is A Special Time Of The Year
Thanksgiving is a special time of year when we come together to give thanks for all we have. It’s a time to enjoy good food and good company to make memories that will last a lifetime. One of my favorite things about Thanksgiving is the food. I love how Thanksgiving dinner is always a little different each year, depending on who is cooking and what their traditions are. But no matter how it differs, it always brings people together and makes us feel grateful for what we have. This year, I’m especially thankful for my family, health, and happiness.
Thanksgiving Side Dishes Your Family & Friends Will Love
For many people, Thanksgiving is all about the turkey. But I am a big fan of all the amazing Thanksgiving side dishes as well. Let’s take a look at three recipes your taste buds will thank you for.
Shaved Brussels Sprouts Salad
There’s always that one dish at Thanksgiving that your guests can’t stop raving about. This year, make it your Shaved Brussels Sprouts Salad! I know, I know – you probably think that Brussels sprouts aren’t ideal for a holiday feast. But trust me, when they’re shaved thin and tossed with a sweet and tangy dressing, they’re absolutely irresistible. Plus, this salad is so easy to throw together. Just shave the sprouts, mix up the dressing, and you’re done! Thanksgiving is all about spending time with family and friends, not slaving away in the kitchen.
Ingredients:
- 6 slices (6 ounces) bacon, chopped
- 14 ounces Brussels sprouts, bottoms trimmed, shredded*
- 1/2 cup sliced fresh parsley
- 1 cup pecans, toasted and roughly chopped
- 1/2 cup gorgonzola cheese
- 2 tablespoons minced shallot
Dressing
- 3 tablespoons Primal Kitchen Avocado Oil
- 2 tablespoons rendered bacon drippings
- 2 1/2 tablespoons fresh lemon juice
- 1 teaspoon Primal Kitchen Spicy Brown Mustard
- Salt and freshly ground black pepper
Instructions:
- Cook bacon in a non-stick skillet over medium-high heat until browned and just crisp, about 6–8 minutes.
- Transfer bacon to a plate lined with paper towels to drain. (It helps to use a spatula and press bacon against the side of the pan to drain excess bacon drippings back into the pan.) Reserve rendered bacon drippings for dressing.
- Trim the ends off the Brussels sprouts. Halve the Brussels sprouts, then thinly slice through the width so the pieces separate. Alternatively, use a food processor fitted with the slicing attachment to shred the Brussels sprouts coarsely.
- In a large bowl, toss Brussels sprouts, cooked bacon, parsley, pecans, gorgonzola, and shallots. Toss with dressing and serve.
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Sweet Potato Casserole
What Thanksgiving dinner would be complete without a heaping helping of sweet potato casserole? This dish is always a hit, thanks to its combination of sweet and savory flavors. The sweet potatoes are cooked until they’re nice and soft, and then they’re combined with brown sugar, cinnamon, nutmeg, and a generous dollop of melted butter. The result is a dish that’s both comforting and delicious. And best of all, it pairs perfectly with turkey. So if you’re looking for a side dish that will make your Thanksgiving dinner unforgettable, look no further than sweet potato casserole.
For the sweet potatoes:
- 5 lbs. sweet potatoes
- 2 eggs
- 1/4 cup coconut sugar
- 2 scoops Primal Kitchen Collagen Fuel (Vanilla or Snickerdoodle)
- 1 tsp. cinnamon (if not using Snickerdoodle Collagen Fuel)
- 1/4 cup ghee, melted
- 1 tsp. salt
For the nut crumble topping:
- 1 cup pecans, chopped
- 1 cup walnuts, chopped
- 1/4 cup coconut sugar
- 1 scoop Primal Kitchen Collagen Fuel (Vanilla or Snickerdoodle)
- 1/4 cup almond flour
- 1/4 cup Primal Kitchen Avocado Oil
- 1/2 tsp. salt
Directions:
- Preheat oven to 350ºF.
- Peel sweet potatoes, and cut them into 1-inch thick pieces.
- To boil sweet potatoes on the stove: Cover cut sweet potatoes with about an inch of water. Turn heat to high, cover, and bring water to a boil. Turn the heat down to medium-high and remove the lid. Cook for 20-25 minutes or until potatoes are fork-tender.
- To cook sweet potatoes in an Instant Pot: Place cut sweet potatoes in the Instant Pot and cover with 1 cup of water. Secure the lid, then turn on the manual or pressure cook (depending on the model of your pot) and cook for 8 minutes. When finished cooking, release the steam, then open the lid.
- Drain the water from the sweet potatoes, and transfer to a large mixing bowl. Mash the sweet potatoes with a potato masher or wooden spatula.
- To the mashed sweet potatoes, add 2 eggs, coconut sugar, Collagen Fuel, cinnamon (if not using Snickerdoodle Collagen Fuel), ghee, and salt.
- Use a handheld mixer on low speed or a regular whisk to mix all of the ingredients into the mashed sweet potatoes.
- Spray a 9×13-inch baking dish with Primal Kitchen Avocado Oil Spray. Pour the mashed sweet potato mix into the dish. Use a spatula to even out the mixture, so it sits in an even layer.
- Bake sweet potato casserole for 30 minutes at 350ºF.
- While the casserole bakes, prepare the spiced nut topping: Add pecans and walnuts to a mixing bowl. Add coconut sugar, Collagen Fuel, almond flour, avocado oil, and salt. Stir to combine.
- Remove the casserole from the oven. Top with spiced nut mixture in one even layer. Bake for an additional 20 minutes at 350ºF.
- Remove the casserole from the oven, and turn the oven to broil. Place the casserole under the broiler for 30-60 seconds to brown the nuts. Be careful to watch it closely, so you don’t burn the topping.
- Let cool for a few minutes before serving.
Butternut Squash Soup
Butternut squash soup is the perfect side dish for Thanksgiving because it’s both flavorful and nutritious. The sweetness of the squash pairs perfectly with the savory flavors of the holiday feast. And butternut squash is packed with vitamins and minerals that are essential for good health. So not only does it taste great, but it’s also good for you.
- 1 medium-sized onion
- 1 butternut squash
- Several sprigs of fresh thyme
- Turmeric root
- Cumin
- 2 cups organic vegetable broth
- Red chili flakes
- Primal Kitchen Extra Virgin Avocado (for sautéing)
Directions:
- Dice the onion.
- Cut off the ends of the butternut squash, and peel away the skin.
- Carve out the seeds, and then slice and cube the body and neck of the butternut squash.
- Prepare small pieces of fresh thyme.
- Sauté the diced onions in Primal Kitchen Extra Virgin Avocado Oil and season with fresh thyme in a large cook pot.
- Add the cubes of butternut squash on top of the onions.
- Sprinkle in a good pinch (each) of turmeric root and cumin.
- Pour in 2 cups of organic vegetable broth, and bring the whole thing to a simmer.
- Transfer the mixture to a food processor.
- Pureé until smooth.
- Pour the soup into a bowl.
- Finish with a sprinkle of red chili flakes and fresh thyme on top, & enjoy!
In Conclusion: Make Your Thanksgiving Side Dishes Unforgettable
This year, let your Thanksgiving side dishes steal the show at dinner. That’s right – forget about the turkey, and let your salad, sweet potato casserole, and butternut squash soup take center stage. Why? Because side dishes are where it’s at, my friends. They’re usually more flavorful than the main dish, and they’re often more interesting, too. So this year, let your side dishes shine. Your guests will be glad you did. And who knows? You just might start a new Thanksgiving tradition.
Do you need accountability to stay on track and find healthy recipes to incorporate into your busy life? Book a free consultation call with Jamie today and start feeling better tomorrow. A healthy life balance is possible even during a busy holiday season!
