November 24, 2020

Thanksgiving Sides to Spice up your Holiday Table

The countdown to Thanksgiving is real! We have just 2 more days to get everything together. Sometimes thinking about making a turkey is stressful enough, so let me help you by giving ideas for 3 delicious sides for your Thanksgiving table. One is a classic thanksgiving side, while the other two are a little different to change things up.

Below you will find recipes for:

  • The Best Creamy & Fluffy Mashed Potatoes
  • Lemon Parmesan Roasted Brussels Sprouts
  • Sweet & Spicy Glazed Acorn Squash

The Best Fluffy & Creamy Mashed Potatoes

This recipe is easier and better than what you’ve been doing! Steaming peeled and cut potatoes is quicker, easier, and retains the flavor of the potato while reducing the moisture, which leads to gummy mashed potatoes. Russet potatoes create a fluffy texture, while the heavy cream and butter make these sooooo creamy.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Yield: 4 servings


  • 2 pounds russet potatoes
  • ½ tsp sea salt, or to taste
  • ¾ cup heavy cream
  • 3 peeled and smashed garlic cloves
  • 4 tablespoons unsalted butter plus more for garnish (optional)
  • Freshly ground pepper
  • Fresh chives minced, as garnish


  1. Wash and peel the potatoes and cut them into 1-inch chunks. Try your best to get them to be uniform in size so they will cook evenly.
  2. Place a steamer basket or metal colander in a large pot. Add enough water so it is an inch below the colander (so the water does not touch the potatoes).
  3. Add the potatoes to the steamer, cover with a tight fitting lid and place the pot over medium-high.
  4. Steam the potatoes for about 20 minutes, or until the potatoes are very tender and a knife can easily pierce the potato.
  5. While the potatoes are steaming, warm up the heavy cream, and add the smashed garlic cloves to steep.
  6. Pour the water out from the pot and set the ricer over the pot. Working in batches, put potatoes into the ricer and press so the riced potatoes go into the pot.
  7. Remove the garlic from the heavy cream and pour in the warm heavy cream, warm butter, ½ tsp salt and mix just until fully combined (don’t overmix them!) Taste and adjust the salt.
  8. Garnish with a pat of butter, some freshly ground black pepper, and chives.

Lemon Parmesan Roasted Brussels Sprouts

This is such and easy and delicious way to prepare Brussels sprouts! Finish these golden brown Brussels sprouts with some zesty lemon, salty parmesan and colorful pomegranate seeds for the perfect compliment for this holiday side.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Yield: 4 servings


  • 1 lb brussels sprouts, ends trimmed, sliced in half lengthwise
  • 2 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • 1 tbsp fresh lemon juice
  • ¼ cup grated parmesan cheese
  • Zest from ½ lemon
  • Shaved parmesan cheese for garnish
  • Pomegranate seeds, for garnish (optional)


  1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
  2. Add the trimmed and cut Brussels sprouts to a large mixing bowl, drizzle with olive oil and ½ tsp salt. Mix to combine.
  3. Spread the Brussels sprouts onto a parchment lined sheet pan in an even layer.
  4. Roast in preheated oven, tossing once halfway through baking, until golden brown on edges, about 20 minutes.
  5. Remove from oven and place back in the bowl you used earlier. Toss with lemon juice, and then sprinkle with grated parmesan cheese. Finish with lemon zest, shaved parmesan cheese and pomegranate seeds.

Sweet & Spicy Glazed Acorn Squash

This dish is soooo good! The balance of sweet and slightly spicy glaze make for a delicious seasonal side dish that is quick and easy to make.

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Yield: 4 servings


  • 1 lb acorn squash
  • 3 tbsp butter
  • ¾ tsp freshly minced ginger
  • 3 tbsp cup maple syrup
  • 1 tbsp brown sugar
  • 1 tbsp sriracha, or hot sauce
  • ¼ cup apple cider
  • ¼ tsp salt


  1. Preheat oven to 350°F.
  2. Line a sheet tray with parchment paper.
  3. Cut the squash in half, remove the seeds, and cut into 8-12 wedges.
  4. Arrange squash wedges in a single layer on the parchments paper and set aside.
  5. Heat butter, ginger, maple syrup, brown sugar, hot sauce and apple cider in a small saucepan over medium heat. Cook and stir until butter has melted, and the sauce has reduced slightly, about 5 minutes. Brush the sauce over squash wedges. Reserve the extra sauce for later.
  6. Season with salt
  7. Roast the squash for 20 minutes.
  8. Remove them from the oven and brush them again very generously with more sauce on both sides and return to the oven. Roast for 10 more minutes , or until the squash is tender and caramelized.
  9. Arrange squash wedges on a serving platter. Drizzle with leftover glaze and garnish with chives and pomegranate seeds.

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