50+ Thanksgiving Veggie Recipes to Brighten Your Holiday Table

As Thanksgiving approaches, it’s time to think about the delicious feast that awaits us. While turkey often takes center stage, it’s the vibrant and flavorful vegetable dishes that can truly elevate your holiday spread.

Vegetables not only provide a burst of color to your table but also offer a wide array of tastes and textures that complement the traditional Thanksgiving fare.

From creamy casseroles to roasted vegetable medleys, the options are endless. In this blog, we present over 50 Thanksgiving veggie recipes that will impress your guests and make your meal memorable.

Whether you’re a seasoned cook or a novice in the kitchen, these recipes are sure to inspire you to create delightful vegetable dishes that everyone will love.

50+ Thanksgiving Veggie Recipes to Brighten Your Holiday Table

With over 50 Thanksgiving veggie recipes to choose from, there’s no shortage of delicious options to enhance your holiday table.

Whether you’re looking for traditional favorites, innovative twists, or healthy alternatives, these vegetable dishes will ensure that your Thanksgiving feast is balanced, colorful, and satisfying.

Remember, vegetables can shine just as brightly as the turkey on your table, and they often steal the show!

So roll up your sleeves, gather your ingredients, and get ready to create memorable dishes that will have your family and friends raving long after the last bite. Happy cooking and happy Thanksgiving!

Roasted Brussels Sprouts with Maple Balsamic Glaze

These roasted Brussels sprouts are not only a beautiful addition to your Thanksgiving feast but also packed with flavor. Tossed in a luscious maple balsamic glaze, they combine sweet and tangy notes that perfectly complement the nutty flavor of Brussels sprouts. The caramelization that occurs during roasting enhances their natural sweetness, making this dish a favorite for both veggie lovers and skeptics alike.

Ingredients:

• 1 ½ pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• Salt and pepper to taste
• ¼ cup balsamic vinegar
• 3 tablespoons maple syrup
• 2 cloves garlic, minced
• ¼ cup pecans, chopped (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the halved Brussels sprouts with olive oil, salt, and pepper. Toss until evenly coated.
3. Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through, until they are tender and caramelized.
4. In a small saucepan, combine balsamic vinegar, maple syrup, and minced garlic. Bring to a simmer over medium heat and cook for about 5 minutes, until the mixture thickens slightly.
5. Once the Brussels sprouts are roasted, drizzle the maple balsamic glaze over them and toss to coat. Sprinkle with chopped pecans and garnish with fresh parsley.
6. Serve warm and enjoy!

These roasted Brussels sprouts with maple balsamic glaze are sure to become a staple at your Thanksgiving gatherings. Their delightful balance of sweetness and tanginess will leave everyone reaching for seconds. Not only are they visually appealing, but they also bring a nutritious boost to your holiday spread. This dish showcases the beauty of seasonal veggies, making it a perfect centerpiece for your Thanksgiving table.

Sweet Potato Casserole with Pecan Topping

This sweet potato casserole is a Thanksgiving classic that balances the earthy sweetness of the potatoes with a crunchy pecan topping. Creamy and decadent, it serves as both a side dish and a dessert, appealing to all palates. The combination of buttery pecans, brown sugar, and a hint of vanilla creates an irresistible crunchy topping that contrasts beautifully with the smooth, fluffy sweet potatoes beneath.

Ingredients:

• 4 cups mashed sweet potatoes (about 4 large sweet potatoes)
• ½ cup brown sugar
• ¼ cup milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 egg, beaten
• For the Topping:
  • 1 cup chopped pecans
  • ½ cup brown sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon cinnamon
  • ¼ cup unsalted butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Peel and cube the sweet potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and mash until smooth.
3. In a large bowl, combine the mashed sweet potatoes, brown sugar, milk, melted butter, vanilla extract, cinnamon, nutmeg, and beaten egg. Mix until well combined.
4. Spread the sweet potato mixture evenly in a greased 9×13-inch baking dish.
5. In a separate bowl, combine the pecans, brown sugar, flour, cinnamon, and melted butter for the topping. Mix until crumbly.
6. Sprinkle the topping evenly over the sweet potato mixture.
7. Bake for 30-35 minutes or until the topping is golden brown.
8. Let cool slightly before serving.

This sweet potato casserole is more than just a side dish; it’s a comforting, nostalgic dish that evokes the warmth of family gatherings and festive celebrations. The creamy sweet potatoes paired with the crunchy pecan topping create a delightful contrast that will leave your guests raving about your Thanksgiving spread. With its rich flavors and heartwarming appeal, this casserole is destined to become a beloved tradition in your holiday repertoire.

Maple-Glazed Carrots with Thyme

These maple-glazed carrots are a simple yet elegant side dish that beautifully showcases the natural sweetness of fresh carrots. The addition of thyme brings an aromatic, earthy depth to the dish, elevating it from a basic vegetable side to a sophisticated accompaniment. Perfectly glazed with a maple syrup reduction, these carrots provide a vibrant splash of color and flavor that will enhance any Thanksgiving meal.

Ingredients:

• 1 pound baby carrots (or sliced regular carrots)
• 3 tablespoons unsalted butter
• ¼ cup pure maple syrup
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the carrots and sauté for about 5 minutes until they start to soften.
2. Stir in the maple syrup, thyme, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally, until the carrots are tender and glazed.
3. Remove from heat and adjust seasoning as needed. Serve warm with lemon wedges on the side for a bright finish.

Maple-glazed carrots with thyme are a delightful addition to your Thanksgiving feast, bringing a touch of elegance and a burst of color to the table. The sweetness of the maple syrup enhances the natural flavor of the carrots, while the fresh thyme adds a layer of complexity that will impress your guests. This dish is not only easy to prepare but also a wonderful way to celebrate the harvest season. With their vibrant color and rich flavor, these carrots are bound to become a favorite at your holiday gatherings.

Creamy Garlic Mashed Cauliflower

This creamy garlic mashed cauliflower is a low-carb alternative to traditional mashed potatoes, making it a perfect addition to your Thanksgiving spread. Rich and buttery, this dish is infused with roasted garlic for a warm, savory flavor. It offers a light and fluffy texture that closely resembles mashed potatoes, but with a fraction of the calories. This recipe provides a unique twist that everyone will love, regardless of dietary preferences.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 4 cloves garlic, peeled
• 2 tablespoons unsalted butter
• ½ cup heavy cream (or milk for a lighter version)
• Salt and pepper to taste
• 2 tablespoons chopped fresh chives or parsley for garnish

Instructions:

1. In a large pot, bring water to a boil and add the cauliflower florets and garlic cloves. Cook until the cauliflower is tender, about 10-12 minutes.
2. Drain the cauliflower and garlic, then return them to the pot.
3. Add the butter and heavy cream to the pot. Use an immersion blender or a potato masher to blend the mixture until smooth and creamy. If you prefer a chunkier texture, mash until your desired consistency is reached.
4. Season with salt and pepper to taste.
5. Transfer to a serving bowl and garnish with chopped chives or parsley. Serve warm.

Creamy garlic mashed cauliflower is a standout dish that caters to both health-conscious guests and those seeking comfort food. Its velvety texture and robust garlic flavor offer a satisfying alternative to traditional mashed potatoes, making it an ideal choice for your Thanksgiving table. This recipe highlights the versatility of cauliflower, transforming it into a luxurious side that complements roasted meats and other holiday dishes. Your guests will be surprised at how delicious and indulgent a veggie dish can be!

Autumn Harvest Salad with Apples and Walnuts

This autumn harvest salad is a vibrant and refreshing addition to your Thanksgiving feast. Packed with seasonal ingredients like crisp apples, crunchy walnuts, and peppery arugula, this salad is not only visually appealing but also offers a wonderful contrast of flavors and textures. The tangy vinaigrette ties everything together, creating a light yet satisfying dish that balances the richness of your holiday meal.

Ingredients:

• 4 cups arugula or mixed greens
• 1 large apple, thinly sliced (Honeycrisp or Granny Smith work well)
• 1 cup walnuts, toasted
• ½ cup crumbled feta cheese (optional)
• ¼ cup dried cranberries
• For the Vinaigrette:
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper to make the vinaigrette. Set aside.
2. In a large salad bowl, combine the arugula, apple slices, toasted walnuts, feta cheese, and dried cranberries.
3. Drizzle the vinaigrette over the salad and toss gently to combine.
4. Serve immediately, garnished with additional walnuts or cranberries if desired.

This autumn harvest salad with apples and walnuts brings a burst of color and flavor to your Thanksgiving table. It’s a refreshing break from heavier dishes, providing a balance that will leave your guests feeling satisfied without the heaviness. The combination of sweet apples, crunchy walnuts, and tangy feta creates a symphony of flavors that celebrate the season. This salad not only showcases the best of fall produce but also adds a touch of elegance to your holiday meal.

Stuffed Acorn Squash with Quinoa and Cranberries

This stuffed acorn squash dish is a stunning centerpiece for your Thanksgiving table. The sweet, tender squash halves are filled with a savory mixture of quinoa, cranberries, nuts, and spices, creating a wholesome and satisfying dish. This recipe is perfect for vegetarian guests and adds a touch of autumnal flair to your holiday spread. Not only is it visually appealing, but it also provides a healthy option amidst the indulgent offerings of the season.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• ½ cup dried cranberries
• ½ cup walnuts or pecans, chopped
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• Salt and pepper to taste
• Olive oil for drizzling
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 30-35 minutes until tender.
3. In a saucepan, bring vegetable broth or water to a boil. Add quinoa, cover, and reduce heat to low. Simmer for about 15 minutes until quinoa is cooked and liquid is absorbed. Fluff with a fork.
4. In a large bowl, combine the cooked quinoa, dried cranberries, chopped nuts, cinnamon, cumin, salt, and pepper. Mix well.
5. Once the squash is cooked, fill each half with the quinoa mixture, pressing down gently to pack it in.
6. Return to the oven and bake for an additional 10 minutes.
7. Garnish with fresh parsley before serving.

Stuffed acorn squash with quinoa and cranberries is a delightful and nutritious addition to your Thanksgiving feast. This dish not only provides a warm and cozy flavor profile but also showcases the beauty of seasonal produce. The combination of sweet and savory elements makes it a crowd-pleaser, and it can easily be adapted to include other ingredients you have on hand. This recipe is a wonderful way to celebrate the bounty of fall while offering a filling vegetarian option that will leave everyone satisfied.

Garlic Herb Roasted Root Vegetables

This garlic herb roasted root vegetable dish is a hearty and colorful addition to your Thanksgiving spread. Combining a medley of root vegetables like carrots, parsnips, and sweet potatoes, this recipe celebrates the flavors of fall. The vegetables are tossed in olive oil, fresh herbs, and garlic, then roasted until tender and caramelized. This dish not only enhances the flavors of the season but also adds a beautiful array of colors to your holiday table.

Ingredients:

• 2 large carrots, peeled and chopped
• 2 large parsnips, peeled and chopped
• 1 large sweet potato, peeled and chopped
• 1 red onion, cut into wedges
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the chopped carrots, parsnips, sweet potato, and red onion.
3. In a small bowl, whisk together the olive oil, minced garlic, thyme, rosemary, salt, and pepper. Pour this mixture over the vegetables and toss to coat evenly.
4. Spread the vegetables in a single layer on a baking sheet.
5. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
6. Remove from the oven and garnish with fresh parsley before serving.

Garlic herb roasted root vegetables are a rustic and comforting dish that perfectly embodies the essence of Thanksgiving. The combination of earthy flavors and aromatic herbs creates a warm, inviting aroma that fills your kitchen, enticing everyone to gather around the table. This dish not only offers a healthy option but also showcases the beauty of seasonal produce. It’s a versatile recipe that can easily be adjusted to include your favorite root vegetables, making it a go-to for many holiday celebrations.

Green Bean Almondine

Green bean almondine is a classic and elegant side dish that elevates any Thanksgiving meal. The bright green beans are blanched to preserve their vibrant color and crispness, then sautéed with toasted almonds and a hint of lemon for a refreshing flavor. This dish is simple yet sophisticated, making it a perfect complement to the richer dishes typically found on the holiday table. It’s a great way to incorporate fresh vegetables into your feast.

Ingredients:

• 1 pound fresh green beans, trimmed
• ½ cup sliced almonds
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions:

1. Bring a large pot of salted 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.
2. In a large skillet over medium heat, melt the butter and olive oil. Add the sliced almonds and toast them for 2-3 minutes until golden brown, stirring frequently.
3. Drain the green beans and add them to the skillet. Toss to combine and heat through.
4. Squeeze the lemon juice over the beans, and season with salt and pepper to taste.
5. Serve immediately, garnished with lemon wedges if desired.

Green bean almondine is a delightful way to incorporate vibrant vegetables into your Thanksgiving meal. The crunchy almonds paired with the tender green beans create a harmonious texture, while the bright lemon juice adds a refreshing finish. This dish not only looks beautiful on the plate but also balances the richness of other traditional dishes. It’s a timeless recipe that will impress your guests and ensure that everyone leaves the table feeling satisfied.

Spiced Roasted Butternut Squash Soup

This spiced roasted butternut squash soup is a warm, comforting dish that captures the essence of autumn in every spoonful. The natural sweetness of the butternut squash is enhanced by roasting, and the addition of spices like nutmeg and cinnamon brings a delightful warmth to the flavor profile. Creamy and velvety, this soup makes for an inviting starter or a light main course that will warm you up on a chilly Thanksgiving day.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• Salt and pepper to taste
• ½ cup heavy cream (optional)
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash, onion, and garlic with olive oil, salt, and pepper. Roast for 25-30 minutes until the squash is tender and slightly caramelized.
2. In a large pot, combine the roasted vegetables and vegetable broth. Add the nutmeg and cinnamon, then bring to a simmer over medium heat. Cook for an additional 10 minutes to meld the flavors.
3. Use an immersion blender to puree the soup until smooth. If you prefer a creamier texture, stir in heavy cream and heat through.
4. Adjust seasoning to taste. Serve hot, garnished with fresh thyme.

This spiced roasted butternut squash soup is not only a delicious starter for your Thanksgiving meal but also a comforting dish that embodies the flavors of the season. The roasting process enhances the squash’s natural sweetness, while the spices add warmth and depth. This soup is an excellent way to showcase the bounty of fall produce and can be easily made ahead of time, allowing you to enjoy more time with family and friends on the holiday. Its creamy texture and inviting aroma will make it a cherished addition to your Thanksgiving tradition.

Maple-Glazed Brussels Sprouts with Bacon

Maple-glazed Brussels sprouts with bacon are a delightful combination of sweet and savory flavors that make a perfect side dish for Thanksgiving. The crispy bacon adds a smoky richness, while the maple syrup provides a sweet glaze that caramelizes the Brussels sprouts beautifully. This dish is not only easy to prepare but also offers a festive touch to your holiday spread. It’s a great way to elevate this often-overlooked vegetable, turning it into a star attraction on your table.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 4 slices of bacon, chopped
• 3 tablespoons maple syrup
• 2 tablespoons olive oil
• Salt and pepper to taste
• ¼ cup chopped pecans (optional)
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the halved Brussels sprouts, chopped bacon, maple syrup, olive oil, salt, and pepper. Toss to coat evenly.
3. Spread the mixture on a baking sheet in a single layer.
4. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the Brussels sprouts are tender and caramelized, and the bacon is crispy.
5. If using, sprinkle with chopped pecans before serving. Garnish with fresh thyme.

Maple-glazed Brussels sprouts with bacon are a delicious way to incorporate veggies into your Thanksgiving feast while keeping things interesting. The combination of sweet and savory flavors creates a dish that is both satisfying and enjoyable. The caramelization from roasting brings out the natural sweetness of the Brussels sprouts, making them irresistible even to those who typically shy away from them. This dish will undoubtedly become a favorite at your holiday gatherings, showcasing the versatility of Brussels sprouts in a fun and festive way.

Roasted Beet and Goat Cheese Salad

This roasted beet and goat cheese salad is a vibrant and refreshing dish that brightens up any Thanksgiving table. The earthy sweetness of the beets pairs beautifully with the tangy goat cheese, while the addition of candied walnuts adds a delightful crunch. Tossed in a simple vinaigrette, this salad offers a perfect balance of flavors and textures. It’s not only visually appealing but also packed with nutrients, making it a great way to incorporate fresh produce into your holiday spread.

Ingredients:

• 4 medium-sized beets, trimmed and scrubbed
• 4 cups mixed salad greens (arugula, spinach, or mesclun)
• ½ cup crumbled goat cheese
• ½ cup candied walnuts (or pecans)
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork. Let cool, then peel and slice.
2. In a large salad bowl, combine the mixed greens, roasted beet slices, crumbled goat cheese, and candied walnuts.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad and toss gently to combine.
4. Serve immediately.

Roasted beet and goat cheese salad is not only a feast for the eyes but also a delightful addition to your Thanksgiving meal. The earthy flavors of the beets combined with the creaminess of the goat cheese create a harmonious balance, while the candied walnuts provide a satisfying crunch. This salad can be prepared ahead of time, making it a convenient option for your holiday gathering. It’s a refreshing way to start your meal and offers a light, healthy option among the richer dishes typically served during Thanksgiving.

Creamy Spinach and Artichoke Dip

Creamy spinach and artichoke dip is a crowd-pleasing appetizer that makes a perfect addition to your Thanksgiving feast. This rich and creamy dip combines tender spinach, savory artichokes, and a blend of cheeses, creating a decadent treat that pairs beautifully with crackers, bread, or fresh vegetables. This recipe is easy to prepare and can be made ahead of time, allowing you to spend more time with your guests. It’s a warm and comforting dish that will have everyone reaching for more.

Ingredients:

• 1 cup frozen spinach, thawed and drained
• 1 can (14 oz) artichoke hearts, drained and chopped
• ½ cup cream cheese, softened
• ½ cup sour cream
• ½ cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Tortilla chips or fresh veggies for serving

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the drained spinach, chopped artichokes, cream cheese, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, minced garlic, salt, and pepper. Mix until well combined.
3. Transfer the mixture to a baking dish and spread it evenly.
4. Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
5. Serve warm with tortilla chips or fresh vegetables.

Creamy spinach and artichoke dip is an irresistible addition to your Thanksgiving spread that will keep your guests satisfied as they await the main meal. The combination of creamy cheeses and tender vegetables creates a rich flavor that is hard to resist. Plus, its versatility allows it to be served as a dip or spread, making it a perfect choice for any gathering. This warm, cheesy dip is bound to become a favorite, ensuring that your Thanksgiving celebration is filled with joy and deliciousness.

Stuffed Acorn Squash with Quinoa and Cranberries

Stuffed acorn squash with quinoa and cranberries is a visually stunning and nutritious dish that makes a perfect centerpiece for your Thanksgiving table. The acorn squash serves as an edible bowl, filled with a flavorful mixture of quinoa, dried cranberries, walnuts, and aromatic herbs. This dish not only provides a burst of color but also combines sweet and savory flavors, making it a satisfying option for both vegetarians and meat lovers alike. It’s a wholesome and festive way to celebrate the flavors of the season.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth (or water)
• ½ cup dried cranberries
• ½ cup chopped walnuts (or pecans)
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and pepper to taste
• Olive oil for drizzling
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 30-35 minutes until tender.
3. While the squash is roasting, cook the quinoa in vegetable broth according to package instructions. Once cooked, fluff with a fork and stir in the dried cranberries, chopped walnuts, thyme, sage, salt, and pepper.
4. Once the squash is tender, remove it from the oven and fill each half with the quinoa mixture, pressing it down slightly to pack it in.
5. Return the stuffed squash to the oven and bake for an additional 10-15 minutes.
6. Garnish with fresh parsley before serving.

Stuffed acorn squash with quinoa and cranberries is a nourishing and festive dish that brings a touch of elegance to your Thanksgiving celebration. The combination of flavors and textures—nutty quinoa, sweet cranberries, and crunchy walnuts—creates a deliciously satisfying meal. Not only does it look beautiful on the table, but it’s also packed with nutrients, making it a guilt-free indulgence. This recipe can easily be adapted to include your favorite ingredients, allowing you to make it uniquely yours.

Creamy Mashed Cauliflower with Garlic

Creamy mashed cauliflower with garlic is a healthy alternative to traditional mashed potatoes that doesn’t skimp on flavor. This dish is smooth and creamy, thanks to the addition of roasted garlic and a touch of cream cheese. It’s a comforting side that pairs beautifully with roasted meats and holiday gravies. Not only is it lower in carbohydrates, but it’s also a fantastic way to sneak in more vegetables into your Thanksgiving feast without sacrificing taste.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 4 cloves garlic, peeled
• 3 tablespoons cream cheese (or Greek yogurt)
• 2 tablespoons unsalted butter
• ¼ cup milk (or vegetable broth)
• Salt and pepper to taste
• Chives or parsley for garnish

Instructions:

1. Bring a large pot of salted water to a boil. Add the cauliflower florets and garlic cloves. Cook until the cauliflower is tender, about 10-12 minutes.
2. Drain well and return the cauliflower and garlic to the pot. Add cream cheese, butter, milk, salt, and pepper.
3. Using an immersion blender or a regular blender, puree the mixture until smooth and creamy. Adjust the consistency by adding more milk or broth as needed.
4. Taste and adjust seasoning if necessary.
5. Serve warm, garnished with chopped chives or parsley.

Creamy mashed cauliflower with garlic is a delightful and healthier option for your Thanksgiving spread, providing all the comfort of traditional mashed potatoes with a fraction of the carbs. The roasted garlic adds a rich, savory depth to the dish, making it irresistible. This recipe is not only quick and easy to prepare but also a great way to incorporate more vegetables into your meal. Its creamy texture and buttery flavor will leave your guests wondering if it’s really made from cauliflower!

Roasted Vegetable Medley with Balsamic Glaze

A roasted vegetable medley with balsamic glaze is a colorful and flavorful side dish that brings the essence of fall to your Thanksgiving table. This dish features an array of seasonal vegetables, such as carrots, bell peppers, zucchini, and red onions, roasted to perfection and drizzled with a sweet balsamic reduction. The roasting process caramelizes the vegetables, enhancing their natural sweetness and creating a delightful contrast with the tangy glaze. It’s a versatile dish that can be easily customized based on your favorite vegetables.

Ingredients:

• 2 cups carrots, sliced
• 2 cups bell peppers (any color), chopped
• 2 cups zucchini, sliced
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• Salt and pepper to taste
• ½ cup balsamic vinegar
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the carrots, bell peppers, zucchini, and red onion. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
3. Spread the vegetables on a baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
4. While the vegetables are roasting, pour the balsamic vinegar into a small saucepan over medium heat. Bring to a simmer and cook for about 10 minutes, or until it thickens slightly and becomes syrupy.
5. Once the vegetables are done, drizzle the balsamic glaze over them and toss gently to combine.
6. Serve warm, garnished with fresh basil.

The roasted vegetable medley with balsamic glaze is a vibrant and flavorful addition to your Thanksgiving menu, showcasing the beautiful colors and tastes of the season. This dish not only appeals to the eyes but also offers a delightful mix of textures and flavors, from the tender-roasted veggies to the tangy balsamic glaze. It’s a wonderful way to highlight the bounty of autumn produce and can easily be adapted to suit your taste preferences. Your guests will appreciate the healthy yet indulgent nature of this side dish, making it a perfect complement to your holiday feast.

Note: More recipes are coming soon!