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From simple squash to easy sweet potatoes, these delicious 4-ingredient Thanksgiving side dishes will have you feeling truly thankful!

Parmesan-Crusted Brussels Sprouts

Ingredients

  • 1 bunch Brussels sprouts, trimmed and washed

  • 1 cup Parmesan cheese

  • 3/4 cup panko breadcrumbs

  • 3 eggs, lightly beaten

  • Sea salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees. In a small bowl, mix the Parmesan and panko. Dip the trimmed Brussel sprouts into the beaten eggs. Roll each Brussel sprout in the Parmesan mixture, then place on a sheet pan and roast for 30 minutes until golden brown. Serve immediately.

Parmesan-Crusted Brussels Sprouts

Sweet Potato Medallions

Ingredients

  • 2 medium sweet potatoes, washed, skin on

  • 1/3 cup coconut oil

  • 3 tablespoons maple syrup

  • 1 tablespoon apple cider vinegar

  • Sea salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Slice the sweet potatoes into 1/4-inch medallions. Toss the medallions with coconut oil, maple syrup, apple cider vinegar and salt and pepper to taste. Arrange the medallions in a single layer on the prepared baking sheet and roast for about 30 minutes until soft inside and beginning to caramelize.

Sweet Potato Medallions

Cheesy Potato Stacks

Ingredients

  • 5 medium russet potatoes, washed, skin on

  • 1/2 cup Parmesan cheese, plus more for garnish

  • 3 tablespoons thyme, roughly chopped

  • 3 tablespoons chives, chopped

  • Sea salt and pepper, to taste

  • Olive oil, to taste

Instructions

  1. Preheat oven to 400 degrees. Lightly grease a 12-cup muffin tin. Using a mandoline, slice the potatoes into small rounds. In a large bowl, toss the potatoes, Parmesan, thyme, chives, sea salt, pepper and olive oil.

  2. Generously fill each muffin opening to the top with a stack of potatoes. (Potatoes will shrink when baking.) Top the stacks with more Parmesan and sea salt if desired. Cover the pan with aluminum foil and roast for 35 minutes. Remove foil and roast for another 20 to 25 minutes until crisp and browned. Serve warm.

Cheesy Potato Stacks

Hasselback Butternut Squash

Ingredients

  • 1 large butternut squash, halved and seeded

  • Olive oil, to taste

  • 3 tablespoons butter, melted

  • 2 tablespoons maple syrup

  • 6 to 8 bay leaves

  • Sea salt and pepper, to taste

Instructions

  1. Preheat oven to 425 degrees. Line a sheet pan with parchment paper. Peel the butternut squash and drizzle with olive oil to coat. Sprinkle with salt and pepper to taste. Roast on the prepared sheet pan for 20 to 25 minutes until the squash is soft and easy to cut.

  2. Meanwhile, mix the melted butter and maple syrup.

  3. Remove squash from the oven and cut into 1/8-inch slices, taking care not to cut down through the bottom of the squash. Baste with the maple butter and place the bay leaves throughout the cuts. Return the squash to the oven and roast for another 40 minutes or so, basting often with the maple butter. When soft and golden brown, remove from oven. Serve warm.

Hasselback Butternut Squash
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