As Thanksgiving approaches, we naturally look forward to comforting and indulgent dishes that have become synonymous with this special holiday. It’s a time for gathering with loved ones, expressing gratitude, and, of course, enjoying a bountiful feast. While traditional Thanksgiving fare often includes rich, calorie-laden dishes, it’s entirely possible to embrace the spirit of the holiday without sacrificing your commitment to a healthy lifestyle.

We are delighted to present you with three delectable Thanksgiving side dish recipes: Sweet Potato Casserole, Brussel Sprouts with Balsamic Glaze and Deviled eggs, that strike the perfect balance between delicious and nutritious. These recipes are designed to add color, flavor, and wholesome goodness to your Thanksgiving table without compromising on taste or tradition. Whether you’re hosting or bringing a dish to share, these dishes will shine as star attractions.

Enjoy!

1. Sweet Potato Casserole

Ingredients:

For the Sweet Potato Filling:

• 3 cups mashed sweet potatoes (about 3-4 medium sweet potatoes, cooked and peeled)
• 1/4 cup unsweetened almond milk (or any milk of your choice)
• 2 tablespoons pure maple syrup or honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs

For the Topping:

• 1/2 cup old-fashioned oats
• 1/4 cup chopped pecans or walnuts
• 2 tablespoons whole wheat flour or almond flour
• 2 tablespoons pure maple syrup or honey
• 2 tablespoons melted coconut oil or butter (if you prefer)
• 1/2 teaspoon ground cinnamon
• A pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch (or similar size) baking dish.
2. Prepare the sweet potato filling: In a large bowl, combine the mashed sweet potatoes, almond milk, maple syrup (or honey), vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined.
3. Add the eggs to the sweet potato mixture and whisk until fully incorporated.
4. Transfer the sweet potato mixture to the prepared baking dish, spreading it out evenly.
5. Prepare the topping: In a separate bowl, combine the oats, chopped nuts, whole wheat flour (or almond flour), maple syrup (or honey), melted coconut oil (or butter), cinnamon, and a pinch of salt. Mix until it forms a crumbly texture.
6. Sprinkle the topping evenly over the sweet potato mixture in the baking dish.
7. Bake in the preheated oven for 25-30 minutes or until the topping is golden brown and the casserole is set.
8. Let it cool for a few minutes before serving.

This healthier sweet potato casserole is a nutritious and tasty side dish that still captures the flavors of Thanksgiving. It’s lower in added sugar and includes whole ingredients for a guilt-free treat.

2. Roasted Brussels Sprouts with Balsamic Glaze

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey or maple syrup (optional for sweetness)
• 2 cloves garlic, minced (optional for extra flavor)
• 1/4 cup chopped toasted walnuts (optional for added crunch)
• Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until they are well-coated.
3. Spread the Brussels sprouts out in a single layer on a baking sheet lined with parchment paper or a silicone baking mat.
4. Roast the Brussels sprouts in the preheated oven for 20-25 minutes, or until they are tender and browned, stirring halfway through for even cooking.
5. While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey or maple syrup (if using) over medium heat. Bring it to a gentle simmer and cook for about 5-7 minutes or until it has reduced and thickened. Stir in the minced garlic during the last minute of cooking, if desired.
6. Once the Brussels sprouts are done roasting, remove them from the oven and transfer them to a serving dish. Drizzle the balsamic glaze over the roasted Brussels sprouts.
7. If you like some added texture and flavor, sprinkle chopped toasted walnuts over the top.
8. Garnish with fresh thyme leaves for a festive touch, if desired.

Serve your roasted Brussels sprouts with balsamic glaze as a healthy and flavorful side dish for Thanksgiving. It’s a perfect balance of savory and sweet, and the roasted Brussels sprouts provide a satisfying crunch.

3. Deviled Eggs

Ingredients:

• 6 large eggs
• 1/4 cup plain Greek yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• Paprika or fresh herbs for garnish (optional)

Instructions:

1. Hard boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat to a simmer. Cook the eggs for about 10-12 minutes. Then, drain the hot water and transfer the eggs to a bowl of ice water to cool for about 5 minutes. This makes them easier to peel.
2. Peel the eggs: Gently tap each egg on a hard surface to crack the shell, then roll it to loosen the shell. Peel the eggs and cut them in half lengthwise. Carefully remove the yolks and place them in a separate bowl.
3. Prepare the filling: Mash the egg yolks with a fork until they are well crumbled. Add the Greek yogurt, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix everything together until you have a smooth, creamy filling.
4. Fill the egg whites: Spoon the filling mixture into the hollowed-out egg whites. You can use a spoon or a piping bag for a neater presentation.
5. Garnish: Sprinkle paprika or fresh herbs like chives or parsley on top of the deviled eggs for extra flavor and a pop of color.
6. Chill and serve: Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld together.

These healthier deviled eggs are a great addition to your Thanksgiving menu, providing protein and flavor without the heavy mayo. They’re a crowd-pleaser and a classic appetizer for any holiday gathering.