Oh my goodness, can we talk about how important side dishes are for Thanksgiving? I mean, they can really elevate the whole meal! There’s something magical about a table filled with vibrant, fancy thanksgiving sides that just makes my heart sing. One of my family’s favorites has always been roasted Brussels sprouts, and I can’t tell you how much joy it brings me to see everyone digging in. The combination of sweet and savory flavors, especially when topped with crunchy pecans and tangy cranberries, is simply divine. Trust me, these sides will steal the show at your Thanksgiving feast!
Ingredients List
- 1 lb Brussels sprouts, halved – Look for firm, bright green sprouts; they should be small to medium-sized for the best flavor.
- 2 tbsp olive oil – Choose a high-quality extra virgin olive oil for the best taste.
- Salt and pepper to taste – I like to use flaky sea salt for a little extra crunch.
- 1 cup pecans, chopped – Make sure they’re roughly chopped so they mix well with the sprouts and don’t overpower them.
- 1/2 cup dried cranberries – I prefer the ones that are sweetened just a little; they add a lovely burst of flavor.
- 1/4 cup balsamic vinegar – This adds that tangy sweetness that really ties everything together.
How to Prepare Fancy Thanksgiving Sides
Preheat the Oven
First things first, you’ll want to preheat your oven to 400°F (200°C). This step is super important because a hot oven ensures that your Brussels sprouts roast evenly and develop that delicious golden-brown color we all crave. Trust me; you don’t want to skip this part!
Tossing the Brussels Sprouts
Now, grab those halved Brussels sprouts and place them in a large bowl. Drizzle the olive oil over them, then sprinkle with salt and pepper. I like to toss everything together with my hands to make sure each sprout gets a nice, even coating. Don’t be shy—get in there and massage those flavors into the sprouts!
Roasting the Brussels Sprouts
Spread the seasoned Brussels sprouts out on a baking sheet in a single layer. This is key for getting that lovely caramelization. Roast them in the preheated oven for about 20-25 minutes. You’ll know they’re done when they turn a beautiful golden brown and you can pierce them easily with a fork. Keep an eye on them towards the end; they can go from perfect to too brown quickly!
Toasting the Pecans
While the Brussels sprouts are roasting, it’s time to toast those pecans. In a skillet over medium heat, add the chopped pecans and toast them for about 5 minutes, stirring frequently. You want them to become fragrant but be careful—nuts can burn quickly! As soon as they smell delicious and nutty, take them off the heat.
Mixing the Ingredients
Once the Brussels sprouts are roasted, take them out of the oven and toss them with the toasted pecans and dried cranberries in a large bowl. Finally, drizzle everything with that tangy balsamic vinegar and give it a gentle mix. This step brings all those flavors together beautifully, and the colors will pop on your Thanksgiving table!
Why You’ll Love This Recipe
- Quick and easy preparation, perfect for busy holiday cooking.
- Elegant presentation that impresses guests without the fuss.
- Flavorful combination of sweet cranberries, crunchy pecans, and savory sprouts.
- Nutritious and vegetarian-friendly, making it a great addition to any meal.
- Roasting brings out the natural sweetness of the Brussels sprouts.
Tips for Success
To ensure your Brussels sprouts come out perfectly, always preheat your oven for even roasting. If you have time, let the sprouts sit at room temperature for about 10 minutes before roasting; this helps them cook evenly. And remember, if you have leftovers, store them in an airtight container in the fridge for up to 3 days. Just reheat in the oven for a few minutes to bring back that roasted goodness before serving again. You’ll thank yourself later!
Nutritional Information
Here’s the estimated nutritional breakdown for each serving of these fancy Thanksgiving sides: about 250 calories, 20g of fat (with 2g saturated), 5g of protein, and 20g of carbohydrates, including 5g of fiber and 5g of sugar. Keep in mind, these values may vary based on specific ingredients used!
FAQ Section
Can I make this recipe ahead of time? Absolutely! You can roast the Brussels sprouts and toast the pecans a day in advance. Just combine everything right before serving for the best flavor.
Can I use frozen Brussels sprouts? While fresh is best for texture and flavor, you can use frozen. Just make sure to thaw and drain them well before roasting!
What if I don’t have balsamic vinegar? No worries! You can substitute with apple cider vinegar or even lemon juice for a different tangy twist.
Are these fancy Thanksgiving sides suitable for a vegetarian diet? Yes, they’re completely vegetarian and a delicious option for anyone looking to add more veggies to their holiday spread!
How do I store leftovers? Store any leftovers in an airtight container in the fridge. They’ll last for up to three days, and you can reheat them in the oven to bring back that roasted flavor!
Serving Suggestions
These fancy Thanksgiving sides pair beautifully with a variety of main dishes! I love serving them alongside a succulent roasted turkey or a honey-glazed ham for that classic holiday feel. If you’re looking for something a little different, they also complement a savory herb-crusted prime rib perfectly. And don’t forget about vegetarian options—these Brussels sprouts shine next to a creamy mushroom risotto or a hearty lentil loaf. Trust me, your guests will be raving about the delicious combinations!
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Fancy Thanksgiving Sides That Will Wow Your Guests
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious and elegant side dishes for your Thanksgiving feast.
Ingredients
- 1 lb Brussels sprouts, halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup pecans, chopped
- 1/2 cup dried cranberries
- 1/4 cup balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss Brussels sprouts with olive oil, salt, and pepper.
- Spread the Brussels sprouts on a baking sheet.
- Roast for 20-25 minutes until golden brown.
- In a skillet, toast pecans over medium heat until fragrant.
- Remove Brussels sprouts from the oven and mix in cranberries and toasted pecans.
- Drizzle with balsamic vinegar before serving.
Notes
- Can substitute pecans with walnuts.
- For a sweeter taste, add honey to balsamic vinegar.
- Serve warm for best flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: fancy thanksgiving sides
