FOOD
4 Four-Ingredient Thanksgiving Side Dishes
From simple squash to easy sweet potatoes, these delicious 4-ingredient Thanksgiving side dishes will have you feeling truly thankful!
FOOD
4 Four-Ingredient Thanksgiving Side Dishes
From simple squash to easy sweet potatoes, these delicious 4-ingredient Thanksgiving side dishes will have you feeling truly thankful!
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
Steps
- 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.
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
Steps
- 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.
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
Steps
- 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.
- 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.
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
Steps
- 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.
- Meanwhile, mix the melted butter and maple syrup.
- 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.