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{ Roasted Brussel Sprouts and Sweet Potatoes | Jalapeño Cornbread with Honey Butter | Cranberry Sauce }

I cannot believe Thanksgiving is this week! Where has this month gone?  That being said, I love that this is a short work week and I cannot wait to see my family Thursday!  I am in charge of bringing a side so I began thinking this past week of what to bring and thought I would share three easy Thanksgiving sides that won’t disappoint.

Roasted Brussel Sprouts and Sweet Potatoes (I made this pre-Turkey day so I adjusted the recipe for two people but the below recipe serves 6-8 people)

1 pound Brussel sprouts

1 pound sweet potatoes

2 cloves garlic

1/3 cup olive oil

1 teaspoon cumin

1/4 teaspoon garlic salt

1 teaspoon salt

pepper to taste

Preheat oven to 400 degrees. Slice and trim brussel sprouts and place on baking sheet.  Slice sweet potato and place on baking sheet.  Slice garlic cloves and sprinkle over the brussel sprouts and sweet potatoes. Then sprinkle cumin, garlic salt, salt, and pepper over everything. Drizzle olive oil until lightly coated. Bake for 30-40 minutes.  I like to rotate the sheet and shuffle the items around about 20 minutes in. Let cool and garnish with thyme. (this will be a total hit because it is so yummy and healthy)

Cranberry Sauce 

1 cup sugar (I used coconut sugar instead)

1 cup water

1 12oz bag fresh cranberries

2 teaspoons orange zest

Pinch of salt

This is literally the easiest thing ever and so delish!

In a small saucepan over low heat, combine sugar and water until the sugar dissolves. Add cranberries and cook until they burst which is about 10 minutes. Stir in the orange zest, a squeeze of orange, and a pinch of salt. Remove the saucepan from heat and let cool before putting into container.  Total bonus- you can make this a week in advance.

Jalapeno Cornbread with Honey Butter

1 bag of Whole Foods brand (365) Combread mix

2 eggs

1 cup milk

1/3 cup vegetable oil

Jalapeños

So this is a total hack of mine because I use a cornbread mix from Whole Foods.  The mix calls for eggs, milk, and oil and you mix all together in a bowl until there are no lumps.  I add jalapeños (as many as you like, I usually use half of a can) and mix in.  Place mixture into a loaf pan and bake at 350 degrees for 30-35 minutes.  I love making a honey butter to go with it because you get the sweet and savory mix. I literally cut up softened butter and mix honey into a bowl and voila!  So yummy and no one will ever know you used a mix!

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