My Farm Fresh Thanksgiving Menu 2016
On my Thanksgiving Dinner Menu this year is roasted Maple Lime Brussel Sprouts and Butternut Squash, Rosemary Roasted Root Vegetables, Healthy (Sugar-Free!) Cranberry Sauce, Slow-Cooker Old Fashion Apple Cider + Cranberry Apple Cider Champagne Cocktails, and a brined fresh Heritage Turkey from Mary’s.
Thanksgiving Pie Recipes
And dessert you might ask? OH YEAH! I figure if I eat a healthy, fresh, Farm-to-Table family style Thanksgiving Dinner… I can indulge a couple of slices of pie.
Drum roll please… 😉
Holiday Recipe Blog Hop Nov 14-18
Each day this week we will be sharing our favorite Thanksgiving & Holiday Recipes. An extra special thank you to our lovely hostess Carol @ Bluesky Kitchen for getting all of these awesome Texas bloggers together to share some pretty fantastic content. Be sure to check out their blogs for some dinner menu inspiration. 🙂
Happy Thanksgiving everyone 🙂
Mrs Jennifer Irizarry
Maple Lime Brussel Sprouts and Butternut Squash is a healthy Thanksgiving side dish recipe your family will love.
10 minPrep Time
25 minCook Time
35 minTotal Time
- 3 cups brussel sprouts, stems trimmed and cut in half
- 3 cups cubed butternut squash
- 1/2 cup Grade B maple syrup
- 4-5 tablespoons olive oil
- 1 lime
- Sea Salt (to taste)
- fresh parsley or mint to garnish (optional)
- Preheat oven to 400 degrees and place rack in center.
- Use two separate baking vessels to roasted the veggies individually.
- Toss the butternut squash with olive oil, maple syrup and salt.
- Repeat with the brussel sprouts.
- Roasted both pans or 20-25 min. Check on the brussel sprouts after 15 minutes as they need less time generally then the squash.
- Roast the veggies until fork fork tender.
- Combine both pans in a serving dish. Adjust the seasoning with a bit more salt or maple syrup if you desire.
- Squeeze fresh lime juice over the entire dish before serving.
- Garnish with fresh parley or mint.