50+ Delicious Thanksgiving Low Sodium Recipes to Try

Thanksgiving is a time for gathering with loved ones, sharing delicious food, and celebrating gratitude.

However, for those who need to watch their sodium intake, traditional Thanksgiving dishes can often pose a challenge.

High sodium levels in common holiday recipes can lead to health issues and limit your enjoyment of the feast.

Thankfully, with a bit of creativity and culinary ingenuity, it’s entirely possible to prepare a Thanksgiving spread that is both flavorful and low in sodium.

In this article, we’ve compiled over 50 low sodium Thanksgiving recipes that are sure to delight your guests without compromising their health.

From savory main dishes and hearty sides to delectable desserts, these recipes will help you create a Thanksgiving menu that everyone can enjoy.

Embrace the season with healthful options that don’t skimp on flavor, allowing you to celebrate this festive holiday with peace of mind.

50+ Delicious Thanksgiving Low Sodium Recipes to Try

With these 50+ low sodium recipes, you can create a Thanksgiving feast that caters to the health needs of your guests without sacrificing taste or tradition.

From herb-infused turkey and colorful salads to decadent desserts, these recipes prove that you can enjoy a flavorful and festive meal while keeping sodium levels in check.

Embrace the abundance of seasonal produce and let your creativity shine in the kitchen this holiday.

As you gather around the table with family and friends, you can feel confident that your meal is both delicious and health-conscious.

This Thanksgiving, celebrate not only with food but also with the joy of knowing you’re providing nourishing options for all your loved ones.

Herb-Roasted Turkey Breast

This Herb-Roasted Turkey Breast is a flavorful centerpiece for your Thanksgiving table, featuring a delightful blend of herbs and spices. By using fresh ingredients and avoiding salt, this dish allows the natural flavors of the turkey to shine through. It’s not only a healthier choice but also a beautifully presented dish that will impress your guests.

Recipe: Ingredients:

• 1 (4-5 lb) turkey breast, bone-in, skin-on
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon dried sage
• 1 teaspoon black pepper
• 1 lemon, sliced
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the olive oil, garlic powder, onion powder, thyme, rosemary, sage, and black pepper to create a herb paste.
3. Pat the turkey breast dry with paper towels and rub the herb paste all over the turkey, ensuring it is evenly coated.
4. Place lemon slices under and around the turkey in a roasting pan.
5. Roast in the preheated oven for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Baste occasionally with the pan juices.
6. Once cooked, remove from the oven and let it rest for 15 minutes before slicing. Garnish with fresh herbs if desired.

This Herb-Roasted Turkey Breast is a perfect low-sodium option that allows you to enjoy the rich flavors of the season without compromising on health. The combination of herbs and lemon provides a fresh and aromatic experience, making it a memorable addition to your Thanksgiving feast. Plus, the leftover turkey can be used in sandwiches or salads, offering delicious options beyond the holiday.

Garlic Mashed Cauliflower

Garlic Mashed Cauliflower is a creamy, satisfying alternative to traditional mashed potatoes, offering a fraction of the sodium while maintaining a rich flavor. This dish is not only low in carbohydrates but also packed with nutrients, making it an excellent choice for those looking to enjoy a healthier Thanksgiving meal without sacrificing taste.

Recipe: Ingredients:

• 1 large head of cauliflower, cut into florets
• 4 cloves garlic, peeled
• 2 tablespoons olive oil
• ½ cup unsweetened almond milk (or milk of choice)
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, bring salted water to a boil (use minimal salt or none for lower sodium). Add the cauliflower florets and garlic cloves. Cook for about 10-15 minutes, or until the cauliflower is tender.
2. Drain the cauliflower and garlic, then return them to the pot.
3. Add olive oil, almond milk, and black pepper. Use an immersion blender or potato masher to blend until smooth and creamy.
4. Taste and adjust seasoning if necessary, but remember to keep it low sodium.
5. Transfer to a serving bowl and garnish with fresh parsley before serving.

This Garlic Mashed Cauliflower is a delightful side dish that proves you can have creamy, flavorful mashed potatoes without the added sodium. It’s a fantastic way to incorporate more vegetables into your Thanksgiving spread while providing a comforting texture that everyone will love. This dish can be easily reheated and served with other leftovers, ensuring you have a healthy option available even after the holiday.

Maple-Glazed Brussels Sprouts

These Maple-Glazed Brussels Sprouts are a sweet and savory side dish that beautifully complements any Thanksgiving meal. The natural sweetness of maple syrup, paired with a hint of balsamic vinegar, elevates the Brussels sprouts, making them irresistible. This recipe is not only low in sodium but also rich in flavor, appealing to both adults and children alike.

Recipe: Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon black pepper
• ½ teaspoon crushed red pepper flakes (optional)
• ¼ cup walnuts, chopped (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the Brussels sprouts, olive oil, maple syrup, balsamic vinegar, black pepper, and red pepper flakes (if using). Toss until the Brussels sprouts are well coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes, stirring halfway through, until they are golden brown and tender.
5. If using, sprinkle with chopped walnuts before serving.

These Maple-Glazed Brussels Sprouts offer a delicious way to enjoy this nutrient-dense vegetable while keeping your meal low in sodium. The combination of flavors creates a delightful contrast that is sure to please even those who typically shy away from Brussels sprouts. This dish is a fantastic addition to your Thanksgiving table and can be easily adjusted for other seasonal vegetables, making it a versatile recipe to enjoy year-round.

Quinoa and Cranberry Stuffing

This Quinoa and Cranberry Stuffing is a wholesome and vibrant alternative to traditional stuffing, packed with nutrients and flavor. Quinoa provides a hearty base, while cranberries add a burst of sweetness and color. This dish is perfect for those seeking a gluten-free and low-sodium option that still captures the essence of Thanksgiving.

Recipe: Ingredients:

• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth or water
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup fresh or frozen cranberries
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• ½ teaspoon black pepper
• ¼ cup chopped pecans (optional)
• Fresh parsley for garnish

Instructions:

1. In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
2. In a large skillet over medium heat, sauté the onion and celery until softened, about 5-7 minutes. Add garlic and cook for an additional minute.
3. Stir in the cranberries, thyme, sage, black pepper, and cooked quinoa. Cook for another 2-3 minutes until the cranberries begin to burst.
4. If desired, stir in chopped pecans for added crunch. Transfer the mixture to a serving dish and garnish with fresh parsley before serving.

This Quinoa and Cranberry Stuffing is a delightful addition to your Thanksgiving spread, bringing a unique texture and flavor profile to the table. The nuttiness of quinoa combined with the tartness of cranberries creates a festive and health-conscious dish that can be enjoyed by everyone. Plus, it’s a versatile recipe that can be easily adapted with other seasonal vegetables or nuts, ensuring a fresh taste each time you make it.

Sweet Potato and Black Bean Salad

The Sweet Potato and Black Bean Salad is a colorful and nutritious dish that can serve as a refreshing side or a light main course. This recipe combines roasted sweet potatoes with black beans, corn, and a zesty lime dressing. It’s an excellent option for those looking to include more plant-based dishes in their Thanksgiving feast while keeping sodium levels low.

Recipe: Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 avocado, diced (optional)
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon cumin
• ½ teaspoon black pepper
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil and black pepper, then spread them on a baking sheet. Roast for 25-30 minutes or until tender and slightly caramelized.
2. In a large bowl, combine the roasted sweet potatoes, black beans, corn, red bell pepper, and avocado (if using).
3. In a small bowl, whisk together the remaining olive oil, lime juice, cumin, and additional black pepper to taste. Pour the dressing over the salad and toss to combine.
4. Garnish with fresh cilantro before serving.

This Sweet Potato and Black Bean Salad offers a perfect balance of flavors and textures, making it a delightful low-sodium option for Thanksgiving. The natural sweetness of the roasted sweet potatoes, combined with the protein-rich black beans, provides a satisfying dish that complements traditional holiday fare. This salad can be prepared in advance and served chilled, allowing the flavors to meld beautifully, making it a convenient choice for busy holiday preparations.

Spinach and Mushroom Casserole

The Spinach and Mushroom Casserole is a comforting and hearty dish that highlights the earthy flavors of mushrooms paired with nutrient-rich spinach. This casserole is not only low in sodium but also a great source of vitamins and minerals, making it a healthful addition to your Thanksgiving table. Its creamy texture and savory taste will appeal to both vegetarians and meat-eaters alike.

Recipe: Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup low-sodium vegetable broth
• 1 cup unsweetened almond milk (or milk of choice)
• ½ cup whole wheat breadcrumbs
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• ¼ cup grated Parmesan cheese (optional, for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until translucent, about 3-4 minutes.
2. Add the sliced mushrooms and cook until they release their moisture, about 5 minutes. Stir in the chopped spinach and cook until wilted. Remove from heat.
3. In a mixing bowl, combine the vegetable broth, almond milk, thyme, and black pepper. Add the cooked spinach and mushroom mixture to the bowl, mixing well.
4. Transfer the mixture to a greased casserole dish and top with whole wheat breadcrumbs. If desired, sprinkle with grated Parmesan cheese.
5. Bake in the preheated oven for 25-30 minutes or until the casserole is hot and the top is golden brown.

This Spinach and Mushroom Casserole is a deliciously satisfying way to incorporate greens into your Thanksgiving meal while keeping it low in sodium. The combination of flavors creates a creamy and comforting dish that can stand alone or complement your holiday favorites. This recipe is also easily customizable; feel free to add other vegetables or spices to suit your taste. It’s a fantastic option for leftovers, providing a nutritious and delicious meal after the holiday festivities.

Roasted Root Vegetable Medley

This Roasted Root Vegetable Medley showcases the natural sweetness and earthiness of seasonal root vegetables. A colorful combination of carrots, parsnips, and sweet potatoes, this dish is not only visually appealing but also packed with vitamins and minerals. The simple seasoning and roasting method bring out the flavors without adding excess sodium, making it a perfect side dish for your Thanksgiving feast.

Recipe: Ingredients:

• 2 large carrots, peeled and sliced
• 2 large parsnips, peeled and sliced
• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• ½ teaspoon black pepper
• 2 tablespoons balsamic vinegar (optional)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the sliced carrots, parsnips, and sweet potatoes. Drizzle with olive oil and sprinkle with rosemary, thyme, and black pepper. Toss until the vegetables are evenly coated.
3. Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 30-35 minutes, or until tender and caramelized, stirring halfway through.
4. If desired, drizzle with balsamic vinegar just before serving for added flavor.

The Roasted Root Vegetable Medley is a delightful addition to your Thanksgiving spread, offering a burst of color and flavor without the sodium. The caramelization of the vegetables during roasting enhances their natural sweetness, creating a dish that is both nutritious and satisfying. This medley can also be enjoyed as leftovers, either warmed up or added to salads for a tasty lunch. It’s a versatile recipe that celebrates the bounty of the season while keeping health in focus.

Lemon Garlic Green Beans

Lemon Garlic Green Beans are a zesty and vibrant side dish that adds a refreshing touch to your Thanksgiving meal. The combination of lemon juice and garlic elevates the flavor of the green beans, while keeping the dish low in sodium. This recipe is quick to prepare and brings a burst of color and freshness to your holiday table, appealing to all palates.

Recipe: Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• ½ teaspoon black pepper
• Zest of 1 lemon
• ¼ cup slivered almonds (optional, for garnish)

Instructions:

1. In a large pot, bring water to a boil. Add the green beans and blanch for 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking process. Drain again and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add the blanched green beans to the skillet, tossing to coat with the garlic oil. Stir in lemon juice, black pepper, and lemon zest, cooking for an additional 2-3 minutes until heated through.
4. If desired, garnish with slivered almonds before serving.

Lemon Garlic Green Beans are a bright and healthy side that complements your Thanksgiving spread beautifully. The fresh flavors of lemon and garlic bring a lightness to the meal, making it an excellent contrast to richer dishes. This recipe can easily be doubled for larger gatherings, and it’s versatile enough to be enjoyed any time of year. Plus, the crunch of slivered almonds adds a lovely texture that will make this dish a favorite among guests.

Pumpkin and Chickpea Curry

Pumpkin and Chickpea Curry is a hearty and flavorful dish that celebrates the season’s bounty. With the rich, warm flavors of pumpkin combined with the protein-packed chickpeas, this curry is a perfect low-sodium option for Thanksgiving. The blend of spices creates a comforting dish that can be served over rice or enjoyed on its own, making it a unique addition to your holiday meal.

Recipe: Ingredients:

• 1 (15 oz) can pumpkin puree (or 2 cups cooked pumpkin)
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon curry powder
• ½ teaspoon cumin
• ½ teaspoon turmeric
• ½ teaspoon black pepper
• 1 can (13.5 oz) coconut milk (light or regular)
• 1 cup spinach (fresh or frozen)
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in garlic and ginger, cooking for another minute until fragrant.
2. Add curry powder, cumin, turmeric, and black pepper to the skillet, stirring to combine. Cook for 1-2 minutes to toast the spices.
3. Stir in the pumpkin puree, chickpeas, and coconut milk, mixing well. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
4. Add the spinach and cook until wilted, about 2-3 minutes. Taste and adjust seasoning if necessary.
5. Serve warm, garnished with fresh cilantro.

This Pumpkin and Chickpea Curry is a delightful and unique option for Thanksgiving, providing a comforting, hearty dish that is low in sodium yet full of flavor. The combination of pumpkin and chickpeas creates a filling meal that can stand on its own or accompany traditional Thanksgiving fare. Its rich, aromatic spices will warm you from the inside out, making it a cozy addition to your holiday table. Enjoy this curry as a way to incorporate more plant-based dishes into your Thanksgiving feast, and savor the leftovers for a delicious and nutritious meal the following day.

Herb-Roasted Turkey Breast

This Herb-Roasted Turkey Breast is a flavorful and juicy alternative to a traditional whole turkey, perfect for smaller gatherings or those who prefer white meat. Infused with fresh herbs and garlic, this dish delivers a robust taste without the added sodium. The turkey is roasted to perfection, making it a centerpiece for your Thanksgiving table that is both satisfying and healthy.

Recipe: Ingredients:

• 2 to 3 lb boneless turkey breast
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• ½ teaspoon black pepper
• ½ teaspoon paprika
• Zest of 1 lemon
• Juice of 1 lemon

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix olive oil, garlic, rosemary, thyme, sage, black pepper, paprika, lemon zest, and lemon juice to create a herb paste.
3. Rub the herb mixture all over the turkey breast, ensuring it’s evenly coated.
4. Place the turkey breast in a roasting pan and cover with foil. Roast for about 1 hour, then remove the foil and continue roasting for another 30-40 minutes, or until the internal temperature reaches 165°F (74°C).
5. Let the turkey rest for 10-15 minutes before slicing. Serve warm.

This Herb-Roasted Turkey Breast is a standout dish that delivers on flavor while remaining low in sodium. The combination of fresh herbs and lemon brightens the turkey, ensuring each bite is juicy and satisfying. This recipe is not only perfect for Thanksgiving but can also be enjoyed throughout the year. Leftovers make excellent sandwiches or can be added to salads for a quick and healthy meal. This dish exemplifies how delicious, healthy eating can be during the holidays, allowing everyone to indulge without guilt.

Cauliflower Mash with Garlic

Cauliflower Mash with Garlic is a creamy, low-carb alternative to traditional mashed potatoes. This dish provides a satisfying texture and flavor while being low in sodium. Enhanced with roasted garlic and a touch of olive oil, it offers a rich taste that pairs well with any Thanksgiving meal. This recipe is perfect for those looking to reduce their carb intake or simply enjoy a healthier side.

Recipe: Ingredients:

• 1 large head of cauliflower, cut into florets
• 3 cloves garlic, unpeeled
• 2 tablespoons olive oil
• ½ teaspoon black pepper
• ¼ cup unsweetened almond milk (or milk of choice)
• Fresh chives for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the unpeeled garlic cloves on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast for about 20 minutes until soft.
2. While the garlic is roasting, steam the cauliflower florets for about 10-15 minutes until fork-tender. Drain well.
3. Once the garlic is roasted, let it cool slightly, then squeeze the softened garlic out of the skins into a mixing bowl.
4. Add the steamed cauliflower, remaining olive oil, black pepper, and almond milk to the bowl. Use a potato masher or immersion blender to mash until smooth and creamy.
5. Adjust the consistency with additional milk if needed and serve warm, garnished with chopped chives if desired.

Cauliflower Mash with Garlic is an excellent way to enjoy a classic comfort food while keeping it healthy and low in sodium. The roasted garlic adds a delightful flavor that elevates the dish, making it a perfect companion for your holiday entrees. This mash can easily be customized with herbs or spices to suit your taste. It also makes a wonderful base for gravy, allowing you to enjoy the rich flavors of Thanksgiving without the extra calories. This dish showcases how creative you can be with vegetables, proving that healthy options can be just as comforting and delicious.

Apple and Walnut Salad

The Apple and Walnut Salad is a refreshing and crunchy side dish that perfectly balances the heavier items typically found on a Thanksgiving table. With crisp apples, crunchy walnuts, and a light dressing, this salad is a delightful way to incorporate fresh produce into your holiday meal. It’s low in sodium and rich in nutrients, making it an ideal choice for health-conscious guests.

Recipe: Ingredients:

• 2 cups mixed salad greens (e.g., spinach, arugula, romaine)
• 2 medium apples, cored and thinly sliced (use a mix of tart and sweet)
• ½ cup walnuts, toasted
• ½ cup dried cranberries (unsweetened if possible)
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard (optional)
• ½ teaspoon black pepper

Instructions:

1. In a large bowl, combine the salad greens, sliced apples, toasted walnuts, and dried cranberries.
2. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard (if using), and black pepper to create the dressing.
3. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

This Apple and Walnut Salad is a crisp and vibrant addition to your Thanksgiving spread, offering a fresh counterpoint to the richer dishes. The combination of sweet apples, crunchy walnuts, and tangy dressing creates a delightful flavor profile that will impress your guests. Not only is this salad low in sodium, but it also brings a burst of color and nutrition to your table. Perfect as a side dish or a light appetizer, this salad is also easy to prepare ahead of time, making it a practical choice for busy holiday cooking. Enjoy the wholesome goodness of seasonal ingredients while keeping your Thanksgiving meal healthy and delicious.

Sweet Potato and Black Bean Salad

This Sweet Potato and Black Bean Salad is a hearty, nutritious dish that combines the natural sweetness of roasted sweet potatoes with protein-packed black beans. Tossed with fresh herbs and a zesty lime dressing, this salad is both satisfying and vibrant, making it a perfect side dish for your Thanksgiving meal. It’s low in sodium and packed with flavor, providing a healthy option that appeals to a wide range of tastes.

Recipe: Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 red bell pepper, diced
• ½ cup red onion, finely chopped
• 1 avocado, diced
• ¼ cup fresh cilantro, chopped
• 2 tablespoons olive oil
• Juice of 1 lime
• ½ teaspoon cumin
• ½ teaspoon black pepper

Instructions:

1. Preheat your oven to 425°F (220°C). Spread the diced sweet potatoes on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat and roast for 20-25 minutes until tender, stirring halfway through.
2. In a large bowl, combine the roasted sweet potatoes, black beans, red bell pepper, red onion, avocado, and cilantro.
3. In a small bowl, whisk together the remaining olive oil, lime juice, cumin, and black pepper. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This Sweet Potato and Black Bean Salad is not only a delightful addition to your Thanksgiving spread but also a nutritious choice that packs a punch of flavor. The combination of sweet and savory ingredients creates a satisfying dish that can be enjoyed on its own or as a side. The salad is versatile enough to serve at any time of year and can be easily adjusted based on seasonal produce. Leftovers can be enjoyed as a quick lunch or snack, making this dish both delicious and practical for busy days. Enjoy the flavors and health benefits this salad brings to your holiday table!

Cranberry Orange Sauce

This Cranberry Orange Sauce offers a bright and tangy twist on the traditional cranberry sauce, making it a perfect complement to turkey and other savory dishes. Made with fresh cranberries and the zest and juice of oranges, this low-sodium sauce is naturally sweetened and bursting with flavor. It’s an easy-to-make recipe that can be prepared in advance, allowing you to enjoy more time with family and friends during the holiday.

Recipe: Ingredients:

• 12 oz fresh cranberries, rinsed
• 1 medium orange, zested and juiced
• ½ cup honey or maple syrup (adjust to taste)
• 1 teaspoon cinnamon (optional)
• ½ cup water

Instructions:

1. In a medium saucepan, combine the cranberries, orange zest, orange juice, honey or maple syrup, cinnamon (if using), and water.
2. Bring the mixture to a boil over medium heat. Reduce the heat to low and simmer for about 10-15 minutes, stirring occasionally until the cranberries burst and the sauce thickens.
3. Remove from heat and let it cool. The sauce will thicken further as it cools. Serve chilled or at room temperature.

This Cranberry Orange Sauce is a refreshing and flavorful addition to your Thanksgiving meal, providing a perfect balance of sweetness and tartness. The bright citrus notes enhance the flavor of the cranberries, making it a delightful condiment for your turkey and sides. This sauce is not only low in sodium but also free from artificial preservatives and additives, ensuring a healthier choice. It can be made ahead of time and stored in the refrigerator, allowing you to simplify your holiday cooking. Enjoy the seasonal flavors this sauce brings to your table, and savor the joy it adds to your Thanksgiving feast!

Maple Glazed Brussels Sprouts

These Maple Glazed Brussels Sprouts are a delicious and healthy side dish that showcases the earthy flavors of Brussels sprouts complemented by the sweetness of maple syrup. Roasted to perfection, they provide a satisfying crunch and are an excellent addition to any Thanksgiving spread. This low-sodium recipe brings a sweet-savory balance that is sure to please guests of all ages.

Recipe: Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon red pepper flakes (optional)
• ¼ cup chopped pecans (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the halved Brussels sprouts, olive oil, maple syrup, black pepper, garlic powder, and red pepper flakes. Toss until the sprouts are well coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until they are tender and caramelized.
4. If using, sprinkle the roasted Brussels sprouts with chopped pecans before serving.

Maple Glazed Brussels Sprouts are a wonderful way to enjoy this nutritious vegetable during your Thanksgiving celebration. The combination of maple syrup and roasting creates a caramelized exterior that enhances the natural flavors of the Brussels sprouts. This dish is not only low in sodium but also offers a pleasing contrast to heavier holiday dishes. It’s a fantastic way to incorporate vegetables into your meal without sacrificing taste. Serve these sprouts as a side dish, and watch them disappear from the table, leaving everyone wanting more. They also make excellent leftovers, perfect for adding to salads or grain bowls in the days following the holiday.

Note: More recipes are coming soon!