Thanksgiving Menu 2012: All About Sides - Part 2

So, we have already talked about Thanksgiving apps, turkey, and carbs... let's take things in a healthier direction: Vegetables! I'm a huge cooked veggie lover and there are so many flavorful and relatively healthy things that you can do with them-- especially when it comes to seasonal fall vegetables.

I prepared two veggie side dishes for our Thanksgiving meal this year. I love brussels sprouts, but my husband won't touch them so I made an alternative side with green beans that was just as delicious. Both of these recipes were pretty easy to make and aside from some butter and sugar usage are actually pretty healthy so you could really make them to go along with any cozy fall or winter dinner.

Maple Roasted Brussles Sprouts & Sweet Potatoes

Ingredients

• 1 lb. brussels sprouts
• 1 1b. sweet potatoes (about 4 medium sized)
• 1 Tbs. butter, melted
• 3 1/2 Tbs. maple syrup
• 1/4 tsp. kosher salt
• 1/8 tsp. ground black pepper
• 1/2 cup walnuts, rough chopped
• 1/4 cup dried cranberries

Preheat oven to 400 degrees. Slice brussels sprouts in half and cut off the dry stem. Peel the sweet potatoes and dice into 1/2 inch pieces. Place the brussels sprouts and sweet potatoes into a large bowl.
Add the maple syrup to the melted butter and stir to combine. Pour that mixture over the brussels sprouts and sweet potatoes. Season to taste with salt and pepper. Mix well to evenly coat the vegetables.
Pour and spread out evenly onto a large baking sheet. Roast in the oven for 20-25 minutes. Remove and add the walnuts and cranberries evenly over the sprouts and carrots. Stir the mixture one more time to combine and return to the oven and roast for an additional 10-15 minutes until the brussels sprouts are crispy on the outside and soft on the inside.

Derived from original recipe courtesy of ...In Sock Monkey Slippers

Balsamic Glazed Green Beans & Cipollini Onions

Ingredients:

• 1 1/4 lbs. green beans, trimmed
• 1 Tbs. butter, divided
• 8 oz. cipollini onions, halved and peeled
• 1/4 cup fat-free low sodium chicken broth
• 3 Tbs. balsamic vinegar
• 1 Tbs. granulated sugar
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Place beans into a large saucepan of boiling water and cook for 3 minutes. Rinse with very cold water. Drain well. Place beans in a large bowl and set aside.
Heat 1 1/2 tsp. butter in a large nonstick skillet over medium-high heat. Add onions and sauté 5 minutes or until lightly browned, stirring frequently. Add broth, vinegar, and sugar and bring to a boil. Simmer 3 minutes or until the mixture becomes syrupy. Add beans, remaining 1 1/2 tsp. butter, salt, and pepper and toss to coat. Cook for 2 minutes or until thoroughly heated.

Derived from original recipe by Anthony Rosenfield, Cooking Light