It’s Thanksgiving month! So without a full course meal the celebration will go pale. Let’s make 3 course recipes for a full Thanksgiving meal this week.

Thanksgiving Brussels sprouts

Quick and easy Roasted Brussels Sprouts are the perfect side dish. With Thanksgiving approaching rapidly, it would make great for a perfect starter.

Ingredients

• 1 container Brussels sprouts (1 1/2 cups)
• 1 tsp extra virgin olive oil
• 1 tsp balsamic vinegar
• salt and pepper

Directions

• Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil.
• Remove the ends of the Brussels sprouts and any bruised outer leaves. Halve the sprouts and place in a large bowl.
• Add olive oil, vinegar, salt and pepper and toss to coat. Pour the Brussels sprouts onto the baking sheet in a single layer. Don’t crowd them.
• Cook for 10-12 minutes, stirring once, about halfway through.
• Serve and enjoy!

Thanksgiving Mashed Potatoes

I Love this potato recipe the most. A wonderful binder of potatoes, cream cheese, and sour cream that makes another delicious side dish to have aside Brussels sprouts on Thanksgiving evening. Reminder Yukon Gold potatoes would be most perfect to use in this dish.

Ingredients

• 3 medium potatoes (peeled and cut)
• 1/4 cup buttery spread
• 1/4 cup milk
• 1/4 teaspoon salt
• 1 pinch of black pepper (grounded)

Directions

• Cover potatoes with water in 2-quart saucepan.
• Bring to a boil over high heat.
• Reduce heat to low and simmer uncovered until potatoes are very tender for 15 minutes and then drain.
• Return potatoes to saucepan; mash.
• Stir in remaining ingredients and let set to cool down before serving.

Thanksgiving Whole Roasted Cabbage

If you’re craving for a vegan main course on your table for this Thanksgiving we have the whole roasted cabbage recipe on your way to help out cooking. It’s savory, sweet, and salty on the outside and super tender on the inside. Along with silky mushroom gravy on the top.

Ingredients

• 2 tablespoons extra-virgin olive oil
• ½ head green cabbage (cut into 4 wedges)
• 1 pinch garlic powder (according to taste)
• 1 pinch red pepper flakes (according to taste)
• salt and ground black pepper (according to taste)
• 2 lemons (halved)

Directions

• Preheat oven to 450 degrees F (230 degrees C).
• Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge.
• Arrange wedges on a baking sheet.
• Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas more 15 minutes more.
• Squeeze lemon over each wedge.
• Eat and enjoy!

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