What I'm Bringing To Thanksgiving This Year

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Yum, yum, yum guys. Or as my mother would say, “Yum-o!”.

This Thanksgiving side is not only healthy, but is freakishly delicious. 

Like, I made this last week, and ate it like it was candy within a day. 

I love this as a Thanksgiving side because it literally is so good for you. The amount of fiber and nutrition in the sweet potatos and brussels sprouts is incredible. Since Thanksgiving is such a filling Holiday, it is important to have just a few healthier options. 

Since this is exactly what I’ll be bringing to Thanksgiving, I figured I had to share it. 

This recipe is not only easy to make, but the roasted crispiness of vegetables will even have all of your most non-vegetable family members getting seconds. 

For more healthy Thanksgiving recipes, be sure to check out my pumpkin pie cashew dip (YUM) and this quick & easy Thanksgiving day side from last year. 

Ingredients

1 lb brussel sprouts 

1 large sweet potato 

2 minced garlic gloves 

1/3 cup extra virgin olive oil 

1/2 tsp garlic salt 

1 tsp cumin

1 tsp pink himalayan salt

pepper to taste 

1 tsp thyme 

Directions

-Preheat oven to 400 degrees f.

-Fix your brussels sprouts by cutting off the ends and then cutting them in half. Add to bowl.

-Peel your sweet potato and then cube it into bite sized pieces. 

-Mince garlic and add to bowl. 

-Pour olive oil into bowl then add all spices on top. Stir to coat. 

-Drizzle a little bit of olive oil onto baking pan to coat it. Then pour veggies onto baking sheet. 

-Roast for 45 minutes. When the are done, they should be brown and easy to pierce with a fork. 

-Cheers! 

xo,

Lauren