Two of my favorite “go to” sides also just happen to be great dishes to use on Thanksgiving! Both are super easy and use simple ingredients but pack great flavor so everyone will love them.
Roasted Hazelnut Brussel Sprouts
3 cups Brussel Sprouts halved
1 cup sliced mushrooms (optional)
2 tablespoons olive oil
Salt & pepper to taste
1/4 cup halved/chopped hazelnuts
Preheat oven to 400 degrees. On a parchment-lined baking sheet, drizzle the brussel sprouts with olive oil and sprinkle with salt and pepper generously.
Place brussel sprouts into the preheated oven and roast for 15-20 minutes, or until the edges of the brussel sprouts begin to brown slightly.
Pull the Brussels out of the oven and toss the chopped hazelnuts and sliced mushrooms on top and then place back in the over to let them to cook about 5 minutes longer.
Remove from oven, drizzle with olive and/or some truffle oil. Serve and enjoy!
Crispy Roasted Butternut Squash
1 Whole Butternut Squash (peeled and cut into cubes)
*Note: Trader Joe’s sells large bags of cut and peeled butternut squash