50+ Healthy Thanksgiving Low Carb Vegetarian Recipes to Enjoy

Thanksgiving is a time for family, friends, and feasting, but it doesn’t have to mean sacrificing your dietary goals or preferences.

For those who follow a low-carb vegetarian lifestyle, finding satisfying and delicious recipes can often feel like a challenge.

Fortunately, this Thanksgiving, you can celebrate without compromise! In this article, we bring you 50+ Thanksgiving Low Carb Vegetarian Recipes that will not only keep your carb count in check but also impress your guests with their flavors and creativity.

From hearty mains to delightful sides and decadent desserts, these recipes highlight seasonal ingredients while ensuring that every bite is guilt-free and nutritious.

Get ready to gather around the table with dishes that are as festive as they are fulfilling!

50+ Healthy Thanksgiving Low Carb Vegetarian Recipes to Enjoy

This Thanksgiving, embrace the spirit of the holiday by serving dishes that are not only delicious but also align with your low-carb vegetarian lifestyle. The 50+ Thanksgiving Low Carb Vegetarian Recipes featured in this article provide a wealth of options that are sure to satisfy every palate at your gathering. From vibrant salads to hearty main courses and sweet treats, each recipe is designed to bring joy and warmth to your table without the extra carbs. As you gather with loved ones, let the flavors of these dishes be a reminder that health and happiness can go hand in hand. Wishing you a Thanksgiving filled with gratitude, good company, and, of course, amazing food!

Low-Carb Cauliflower Stuffing

This cauliflower stuffing is a delightful twist on traditional stuffing, offering a low-carb alternative without sacrificing flavor. Packed with aromatic herbs and vegetables, it provides the perfect complement to your Thanksgiving table. With its hearty texture and savory profile, this dish is sure to impress even the most dedicated stuffing enthusiasts.

Ingredients:

• 1 large head of cauliflower, riced
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup vegetable broth
• ½ cup chopped pecans (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and celery, cooking until soft (about 5 minutes).
3. Stir in the garlic, thyme, sage, salt, and pepper, and cook for another minute until fragrant.
4. Add the riced cauliflower to the skillet, mixing well to combine. Pour in the vegetable broth and stir, allowing the mixture to simmer for about 10 minutes, until the cauliflower is tender.
5. If using, fold in the chopped pecans for added crunch.
6. Transfer the mixture to a greased baking dish and bake for 20 minutes, or until golden brown on top.
7. Garnish with fresh parsley before serving.

This Low-Carb Cauliflower Stuffing is not only a healthier alternative but also a flavor-packed dish that elevates your Thanksgiving spread. Its delightful aroma and comforting taste will make it a new holiday favorite. Plus, it’s easy to make ahead, allowing you to enjoy more time with family and friends during the festivities.

Creamy Spinach and Mushroom Bake

This Creamy Spinach and Mushroom Bake is a rich and flavorful dish that shines on any Thanksgiving table. Combining fresh spinach, earthy mushrooms, and a creamy cheese sauce, this recipe is both indulgent and low in carbs. It’s an excellent way to incorporate leafy greens into your holiday meal while satisfying your cravings for something hearty and delicious.

Ingredients:

• 1 tablespoon olive oil
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 10 ounces fresh spinach, chopped
• ½ cup cream cheese, softened
• ½ cup sour cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook until they are browned and tender (about 5 minutes).
3. Stir in the garlic and cook for another minute. Add the chopped spinach, cooking until wilted.
4. In a mixing bowl, combine the cream cheese, sour cream, mozzarella, Parmesan, salt, pepper, and nutmeg (if using). Add the spinach and mushroom mixture, stirring until well combined.
5. Transfer the mixture to a greased baking dish, spreading it evenly.
6. Bake for 25-30 minutes, or until the top is bubbly and golden.
7. Allow to cool slightly before serving.

The Creamy Spinach and Mushroom Bake is a deliciously decadent option for a low-carb vegetarian dish. Its creamy texture and rich flavors provide a comforting contrast to the traditional Thanksgiving offerings. This bake is also a great way to sneak in some greens, making it a guilt-free addition to your holiday menu. Enjoy it as a side or a main dish, and watch it become a staple at your Thanksgiving celebrations.

Zucchini Noodles with Pesto and Cherry Tomatoes

These Zucchini Noodles with Pesto and Cherry Tomatoes are a fresh, vibrant, and low-carb dish that captures the essence of Thanksgiving without the heaviness. This colorful dish is bursting with flavor and provides a light, refreshing option amidst the richer dishes typically served during the holiday. It’s not only visually appealing but also easy to prepare and healthy.

Ingredients:

• 4 medium zucchinis, spiralized
• 2 tablespoons olive oil
• 1 cup cherry tomatoes, halved
• ½ cup basil pesto (store-bought or homemade)
• Salt and pepper to taste
• Fresh basil for garnish
• Grated Parmesan cheese for serving (optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the spiralized zucchini and sauté for about 2-3 minutes until slightly softened.
2. Add the cherry tomatoes to the skillet, cooking for another 2 minutes until they begin to soften.
3. Remove the skillet from heat and stir in the pesto, mixing until the zucchini noodles and tomatoes are well coated.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with fresh basil and grated Parmesan cheese if desired.

This dish of Zucchini Noodles with Pesto and Cherry Tomatoes is a delightful addition to your Thanksgiving feast, offering a refreshing break from heavier fare. The vibrant colors and flavors make it a showstopper, while the low-carb profile allows everyone to enjoy a guilt-free serving. Not only is it quick to prepare, but it also showcases the beautiful produce of the season, making it a perfect fit for your holiday table.

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts are a classic Thanksgiving side dish, and this low-carb version with balsamic glaze elevates the flavors to new heights. The combination of caramelized Brussels sprouts with a sweet and tangy balsamic reduction creates a beautiful dish that is not only healthy but also incredibly satisfying. It’s an excellent way to incorporate seasonal vegetables into your holiday meal while keeping it light and flavorful.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• Salt and pepper to taste
• ¼ cup balsamic vinegar
• 2 tablespoons honey or a low-carb sweetener (like erythritol)
• ¼ cup crumbled feta cheese (optional)
• Chopped fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the Brussels sprouts on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until they are golden brown and tender.
4. In a small saucepan, combine the balsamic vinegar and honey (or sweetener) over medium heat. Bring to a simmer and cook for 5-7 minutes until it thickens slightly.
5. Once the Brussels sprouts are roasted, drizzle them with the balsamic glaze and toss to coat. If desired, sprinkle with crumbled feta cheese and fresh parsley before serving.

These Roasted Brussels Sprouts with Balsamic Glaze are a vibrant and flavorful addition to your Thanksgiving table. The crispy, caramelized edges paired with the tangy sweetness of the glaze create a delightful taste sensation. This dish not only satisfies your cravings for a hearty side but also showcases the deliciousness of seasonal vegetables. It’s sure to be a crowd-pleaser and an excellent way to balance the richer dishes of the holiday feast.

Butternut Squash and Kale Salad

This Butternut Squash and Kale Salad is a beautiful and nutritious option for Thanksgiving that showcases seasonal ingredients. The roasted butternut squash adds a hint of sweetness, while the kale provides a hearty texture. Topped with a zesty lemon vinaigrette, this salad is not only low in carbs but also bursting with flavor and nutrition, making it a wonderful addition to your holiday meal.

Ingredients:

• 2 cups butternut squash, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups kale, stems removed and chopped
• ¼ cup dried cranberries (optional, for garnish)
• ¼ cup pumpkin seeds or walnuts (optional, for garnish)

For the Lemon Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the diced butternut squash with olive oil, salt, and pepper. Spread it in a single layer on a baking sheet and roast for 20-25 minutes until tender and caramelized.
3. While the squash is roasting, prepare the lemon vinaigrette by whisking together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
4. In a large salad bowl, combine the chopped kale and roasted butternut squash. Drizzle with the lemon vinaigrette and toss to combine.
5. If desired, top with dried cranberries and pumpkin seeds or walnuts for added texture and flavor before serving.

This Butternut Squash and Kale Salad brings a refreshing and vibrant element to your Thanksgiving spread. The combination of flavors and textures—from the roasted squash to the crisp kale—creates a satisfying and nutritious dish that everyone can enjoy. It’s an excellent way to celebrate the season’s bounty and incorporate healthy ingredients into your holiday meal, ensuring that you and your guests feel great after the feast.

Spaghetti Squash with Garlic and Parmesan

Spaghetti squash is a fantastic low-carb alternative to pasta that can be dressed up for Thanksgiving. This recipe features sautéed garlic and a sprinkle of Parmesan cheese, resulting in a light yet satisfying dish. It’s a great way to enjoy the comforting feel of pasta without the carbs, and it can easily take center stage as a delicious vegetarian main dish or side.

Ingredients:

• 1 medium spaghetti squash
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• Salt and pepper to taste
• ½ cup grated Parmesan cheese
• ¼ cup chopped fresh basil or parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the inside of the squash halves with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 40-45 minutes, until tender.
3. While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant (be careful not to burn it).
4. Once the spaghetti squash is cooked, use a fork to scrape out the flesh, creating “noodles.” Add the squash to the skillet with the garlic, tossing to combine.
5. Remove from heat and stir in the grated Parmesan cheese. Adjust seasoning with salt and pepper if needed.
6. Serve warm, garnished with fresh basil or parsley.

This Spaghetti Squash with Garlic and Parmesan is a delightful low-carb option that makes a perfect addition to your Thanksgiving feast. The lightness of the dish, paired with the savory garlic and creamy cheese, creates a comforting yet healthy meal. Not only is it easy to prepare, but it also impresses with its unique presentation and flavor. Your guests will love this creative twist on pasta, making it a memorable part of your holiday celebrations.

Savory Herb Roasted Radishes

Radishes might not be a typical Thanksgiving vegetable, but this Savory Herb Roasted Radishes dish is a delightful surprise that brings a unique flavor to your holiday table. When roasted, radishes lose their sharpness and develop a sweet, earthy flavor, making them a wonderful low-carb side dish. Tossed with herbs and garlic, they are not only easy to prepare but also provide a beautiful pop of color to your feast.

Ingredients:

• 1 pound radishes, halved or quartered
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the halved or quartered radishes with olive oil, thyme, rosemary, minced garlic, salt, and pepper until well coated.
3. Spread the radishes on a baking sheet in a single layer and roast for 20-25 minutes, or until they are tender and caramelized, stirring halfway through.
4. Remove from the oven and garnish with fresh parsley before serving.

These Savory Herb Roasted Radishes are a deliciously unexpected addition to your Thanksgiving spread. Their naturally sweet flavor, enhanced by the roasting process and aromatic herbs, will captivate your guests and add variety to your meal. This dish is not only low in carbohydrates but also packed with nutrients, making it a wholesome choice that complements the other richer dishes on your table. Enjoy this unique side and watch it become a new holiday favorite!

Cheesy Broccoli and Cauliflower Casserole

This Cheesy Broccoli and Cauliflower Casserole is a comforting, creamy dish that fits perfectly into a low-carb Thanksgiving menu. It combines the nutritious benefits of broccoli and cauliflower with a rich cheese sauce, creating a satisfying and flavorful side. Baked until bubbly and golden, this casserole is a great way to incorporate vegetables while satisfying the cravings for cheesy comfort food.

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• ½ teaspoon paprika (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large pot, steam the broccoli and cauliflower florets until tender (about 5-7 minutes). Drain and set aside.
3. In a mixing bowl, whisk together the heavy cream, garlic powder, salt, pepper, and paprika (if using).
4. In a greased baking dish, combine the steamed broccoli and cauliflower with the cream mixture. Stir in half of the cheddar cheese and half of the Parmesan cheese.
5. Top the mixture with the remaining cheese.
6. Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.

This Cheesy Broccoli and Cauliflower Casserole is a hearty and satisfying dish that brings comfort to your Thanksgiving meal without the extra carbs. The creamy texture and cheesy flavor make it a favorite among all ages, ensuring that everyone will enjoy their vegetables. This casserole can easily be made ahead of time and baked just before serving, allowing you to spend more time with family and friends during the holiday. Your guests will love this flavorful addition, making it a staple in your Thanksgiving traditions!

Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are a delightful low-carb treat that captures the essence of fall and Thanksgiving in every bite. The combination of pumpkin and cream cheese creates a moist and flavorful muffin that is perfect for breakfast, snacks, or dessert. These muffins are easy to prepare and are a great way to use seasonal pumpkin while keeping your carbohydrate intake in check.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup cream cheese, softened
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or your preferred low-carb sweetener
• 2 eggs
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, combine the pumpkin puree, cream cheese, eggs, and vanilla extract. Mix until smooth and well combined.
3. In another bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These Pumpkin Cream Cheese Muffins are a scrumptious way to enjoy the flavors of the season while keeping your carb count low. Their soft, moist texture and rich taste make them an irresistible addition to your Thanksgiving spread. Perfect for breakfast or as a sweet treat after your holiday meal, these muffins will leave your guests raving about their deliciousness. They are also easy to make ahead of time, ensuring that you can relax and enjoy the festivities without stress. Indulge in these seasonal delights and savor the flavors of Thanksgiving!

Stuffed Acorn Squash with Quinoa and Cranberries

This Stuffed Acorn Squash with Quinoa and Cranberries is a beautiful and nutritious centerpiece for your Thanksgiving table. Acorn squash, with its sweet and nutty flavor, pairs perfectly with a filling made of protein-packed quinoa, tart cranberries, and fragrant herbs. This dish is not only visually appealing but also packed with flavors, making it a fantastic option for those looking to enjoy a hearty vegetarian dish without the carbs.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup cooked quinoa
• ½ cup dried cranberries
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and pepper to taste
• 2 tablespoons olive oil
• ¼ cup chopped walnuts (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Drizzle the cut sides of the acorn squash with olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for 25-30 minutes until tender.
3. While the squash is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until translucent, about 5 minutes.
4. In a large bowl, combine the cooked quinoa, sautéed onion and garlic, dried cranberries, thyme, sage, salt, and pepper. If desired, stir in the chopped walnuts for added crunch.
5. Once the acorn squash is tender, carefully flip them cut-side up and fill each half with the quinoa mixture.
6. Return the stuffed squash to the oven and bake for an additional 10-15 minutes to warm the filling.
7. Garnish with fresh parsley before serving.

This Stuffed Acorn Squash is not only a delightful addition to your Thanksgiving feast but also a wholesome and satisfying option for those looking to maintain a low-carb diet. The combination of flavors and textures—from the sweetness of the squash to the tartness of the cranberries—creates a harmonious dish that your guests will love. It also offers a beautiful presentation, making it a wonderful centerpiece on your holiday table. This recipe is sure to impress and could even become a new Thanksgiving tradition!

Creamy Spinach and Artichoke Dip

This Creamy Spinach and Artichoke Dip is a crowd-pleaser that can be served as a warm appetizer or a side dish at your Thanksgiving gathering. It’s rich, creamy, and loaded with flavor, yet low in carbohydrates, making it a perfect choice for a holiday celebration. Pair it with fresh vegetable sticks or low-carb crackers for a delicious and satisfying snack.

Ingredients:

• 1 cup frozen spinach, thawed and drained
• 1 cup canned artichoke hearts, chopped
• 1 cup cream cheese, softened
• ½ cup sour cream
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Red pepper flakes (optional, for heat)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the softened cream cheese, sour cream, minced garlic, Parmesan cheese, and half of the mozzarella cheese. Mix until smooth and well combined.
3. Stir in the drained spinach, chopped artichokes, salt, pepper, and red pepper flakes (if using) until evenly mixed.
4. Transfer the mixture to a baking dish and spread it out evenly. Top with the remaining mozzarella cheese.
5. Bake for 25-30 minutes, or until the dip is bubbly and golden on top.
6. Serve warm with fresh vegetable sticks or low-carb crackers.

This Creamy Spinach and Artichoke Dip is the perfect way to kick off your Thanksgiving celebration. Its rich and creamy texture combined with the delightful flavors of spinach and artichokes makes it an irresistible choice for guests of all ages. This low-carb dip is not only delicious but also versatile, allowing you to serve it with various dippers for a fun and interactive appetizer. Enjoy this warm, cheesy delight that will have everyone coming back for more!

Zucchini Noodles with Pesto and Cherry Tomatoes

These Zucchini Noodles with Pesto and Cherry Tomatoes are a light and refreshing dish that brings a burst of flavor to your Thanksgiving table. Zucchini noodles, or “zoodles,” are an excellent low-carb alternative to traditional pasta, making this dish a healthy choice. Tossed with homemade or store-bought pesto and vibrant cherry tomatoes, this recipe is not only quick and easy to prepare but also full of fresh flavors that complement the other Thanksgiving dishes.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• ½ cup pesto (store-bought or homemade)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for garnish (optional)
• Fresh basil for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the spiralized zucchini noodles and sauté for 3-5 minutes until slightly tender.
2. Add the halved cherry tomatoes and cook for an additional 2-3 minutes until the tomatoes are warmed through.
3. Remove from heat and stir in the pesto, coating the zoodles and tomatoes evenly. Season with salt and pepper to taste.
4. Serve warm, garnished with grated Parmesan cheese and fresh basil if desired.

These Zucchini Noodles with Pesto and Cherry Tomatoes offer a delightful and colorful addition to your Thanksgiving feast. They are not only low in carbohydrates but also packed with nutrients, making them a guilt-free choice that everyone can enjoy. The freshness of the zucchini and the burst of flavor from the pesto and tomatoes create a harmonious dish that complements heavier Thanksgiving fare. This recipe is a fantastic way to incorporate more vegetables into your holiday meal while still indulging in delicious flavors. Enjoy this light and tasty dish as part of your Thanksgiving celebration!

Butternut Squash and Sage Risotto

This Butternut Squash and Sage Risotto is a creamy, comforting dish that embodies the flavors of fall, making it a perfect addition to your Thanksgiving table. While traditional risotto uses arborio rice, this low-carb version substitutes cauliflower rice for a lighter yet equally satisfying option. The sweetness of the butternut squash combined with the aromatic sage creates a delightful balance that will leave your guests wanting more.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 4 cups cauliflower rice (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 teaspoon dried sage (or 2 teaspoons fresh sage, chopped)
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
2. Stir in the cubed butternut squash and vegetable broth. Cover and simmer for about 10 minutes, or until the squash is tender.
3. Once the squash is cooked, add the cauliflower rice and dried sage to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the cauliflower is tender.
4. Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
5. Garnish with fresh sage leaves before serving.

This Butternut Squash and Sage Risotto is a rich and creamy dish that perfectly captures the essence of Thanksgiving while being low in carbs. The combination of the nutty squash, aromatic sage, and cheesy goodness makes it a delightful side that will impress your guests. This risotto not only showcases seasonal ingredients but also serves as a comforting, satisfying option that pairs beautifully with other dishes on your table. Enjoy this warm and inviting dish that embodies the spirit of the holiday!

Spicy Roasted Brussels Sprouts with Balsamic Glaze

Spicy Roasted Brussels Sprouts with Balsamic Glaze is a bold and flavorful side dish that elevates the humble Brussels sprout into a star of the Thanksgiving table. The roasting process brings out the natural sweetness of the sprouts while the balsamic glaze adds a tangy finish. With a kick of spice, this dish is sure to tantalize the taste buds and offer a deliciously unique take on a classic vegetable.

Ingredients:

• 1 pound Brussels sprouts, halved
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste
• 2 tablespoons balsamic glaze for drizzling (store-bought or homemade)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, balsamic vinegar, red pepper flakes, salt, and pepper until well coated.
3. Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes, or until they are golden brown and crispy, stirring halfway through.
4. Remove from the oven and drizzle with balsamic glaze before serving.

These Spicy Roasted Brussels Sprouts with Balsamic Glaze are a vibrant addition to your Thanksgiving meal. The combination of spicy and tangy flavors elevates the dish, making it a standout side that balances the richer flavors of the holiday. This recipe is not only easy to prepare but also offers a healthy way to enjoy this nutritious vegetable. Your guests will appreciate the bold flavors and unique twist, ensuring that this dish becomes a new holiday favorite. Enjoy the crunch and deliciousness of these roasted sprouts!

Eggplant Parmesan Stacks

Eggplant Parmesan Stacks are a delightful low-carb twist on the classic Italian dish. This recipe layers slices of roasted eggplant with marinara sauce and cheese, creating a satisfying and flavorful dish without the carbs from traditional pasta. Perfectly seasoned and baked to perfection, these stacks are sure to impress your Thanksgiving guests with their presentation and taste.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 2 cups marinara sauce (low-carb)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Brush the eggplant slices with olive oil on both sides and season with salt, pepper, and Italian seasoning. Place them on a baking sheet and roast for 20 minutes, flipping halfway through, until golden and tender.
3. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the roasted eggplant slices, followed by half of the marinara sauce, half of the mozzarella cheese, and half of the Parmesan cheese.
4. Repeat the layers with the remaining eggplant, sauce, and cheeses.
5. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
6. Garnish with fresh basil before serving.

These Eggplant Parmesan Stacks offer a delectable and visually appealing dish for your Thanksgiving feast. The layers of roasted eggplant, marinara sauce, and gooey cheese create a satisfying experience that will impress both vegetarians and non-vegetarians alike. This low-carb option allows everyone to enjoy the comforting flavors of traditional eggplant Parmesan without the guilt. Serve this dish as a main or side, and watch it disappear quickly from the table. Delight in the deliciousness and elegance of this beautiful holiday dish!

Note: More recipes are coming soon!