veggies for thanksgiving recipe
- The Best veggies for thanksgiving recipe
- Roasted Garlic-Herb Brussels Sprouts with Balsamic Glaze
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Roasted Garlic-Herb Brussels Sprouts with Balsamic Glaze Works
- ❓ Frequently Asked Questions About Roasted Garlic-Herb Brussels Sprouts with Balsamic Glaze
The Best veggies for thanksgiving recipe
The health benefits are what really make this recipe worth keeping around year-round. It’s packed with vitamins and minerals from the fresh vegetables—think vitamin C from the peppers, potassium from the sweet potatoes, and fiber from the spinach—that keep everyone’s energy up without the crash of refined carbs. My kids don’t even realize they’re eating well because it tastes so good, and I love that I can serve it alongside all the other stuffing and turkey without feeling guilty. Plus, it’s so easy to prep ahead—just chop everything the night before and reheat in the oven, so there’s no last-minute stress. It’s the kind of dish that feels like a holiday tradition but is actually just a simple, wholesome meal that works for any occasion. My family never skips it, and I don’t blame them.
Roasted Garlic-Herb Brussels Sprouts with Balsamic Glaze
A festive and flavorful side dish featuring crispy roasted Brussels sprouts infused with garlic and herbs, finished with a tangy balsamic glaze for a perfect Thanksgiving pairing. This recipe is a must-try for any occasion.
🥘Ingredients
- 3 lbs Brussels sprouts, trimmed and halved
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tsp Dijon mustard
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Trim Brussels sprouts, removing any wilted leaves, and halve them lengthwise. -
2
In a large bowl, toss Brussels sprouts with minced garlic, olive oil, rosemary, thyme, salt, and pepper until evenly coated. -
3
Transfer Brussels sprouts to a baking dish and spread them out in a single layer. Roast for 25 minutes, stirring halfway through. -
4
While sprouts roast, prepare the glaze: In a small saucepan, combine balsamic vinegar, honey, olive oil, and Dijon mustard. Simmer over medium heat for 5 minutes until slightly thickened. -
5
After 25 minutes, increase oven temperature to 425°F (220°C) and roast for another 10 minutes until crispy. Drizzle with balsamic glaze and toss gently.
🔧Equipment
- Mixing bowl
- Cutting board
- Knife
- Oven-safe baking dish
- Oven
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a pinch of smoked paprika or a sprinkle of Parmesan cheese before serving.
- Substitute honey with maple syrup for a vegan option.
- Ensure Brussels sprouts are evenly spaced in the baking dish for even roasting.
PrepAhead: Prep the Brussels sprouts and glaze ingredients the day before to save time.
Watch Video Of How Roasted Garlic-Herb Brussels Sprouts with Balsamic Glaze Works
❓ Frequently Asked Questions About Roasted Garlic-Herb Brussels Sprouts with Balsamic Glaze
What are the best vegetables to include in a classic Thanksgiving roast beef recipe?
The best vegetables to pair with a Thanksgiving roast beef typically include brussels sprouts, carrots, parsnips, and sweet potatoes. These root vegetables add natural sweetness and texture, complementing the rich flavors of the roast. You can also incorporate mashed cauliflower or green beans for a lighter option, but classic pairings like Brussels sprouts and carrots are often preferred.
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How do I prepare Brussels sprouts for Thanksgiving without them getting mushy?
To keep Brussels sprouts crisp and flavorful, trim off the bottoms, halve them lengthwise, and toss them in olive oil, salt, and pepper. For a caramelized touch, roast them at 400°F (200°C) for 25–30 minutes until golden. Avoid overcrowding the pan—cook in batches if needed. For a quicker option, steam or sauté them with butter, garlic, and thyme for about 8–10 minutes.
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Can I substitute any of the traditional Thanksgiving vegetables, and if so, what are the best alternatives?
Yes, you can swap some vegetables while keeping the dish balanced. Sweet potatoes can replace parsnips or carrots, while butternut squash adds a similar sweetness. For green beans, try broccoli florets or asparagus (sautéed with garlic). If using mashed cauliflower, blend it smooth for a creamy texture. Just ensure the substitutions align with the dish’s overall flavor profile—avoid overly bitter or overly sweet swaps if the recipe calls for a specific balance.
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How should I season and cook Brussels sprouts to enhance their natural flavor?
For a bold, restaurant-style Brussels sprouts, toss halved sprouts in olive oil, salt, and pepper, then add minced garlic, bacon bits (or smoked paprika for a vegan option), and a splash of balsamic vinegar or red wine. Roast at 400°F (200°C) for 20–25 minutes, stirring halfway, until crispy. Alternatively, sauté with butter, thyme, and a pinch of cinnamon for a cozy, aromatic flavor. Don’t skip the salt—it brings out their natural sweetness!
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What’s the best way to prepare carrots for Thanksgiving side dishes?
For classic roasted carrots, peel them (optional) and cut into thin sticks or half-moons. Toss in olive oil, honey or maple syrup (1 tsp), salt, and a pinch of cinnamon or nutmeg. Roast at 400°F (200°C) for 20–25 minutes until tender-crisp. For a creamier texture, roast with a splash of coconut milk or crème fraîche and fresh rosemary. Alternatively, boil or steam until fork-tender, then toss with butter, lemon zest, and parsley for a bright finish.
