What I’m Bringing To Thanksgiving This Year

Healthy Thanksgiving SideHealthy Thanksgiving SideHealthy Thanksgiving SideHealthy Thanksgiving SideHealthy Thanksgiving SideHealthy Thanksgiving SideHealthy Thanksgiving Side

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. 


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 


-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. 




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