Today’s recipes are two great non-traditional side dishes for your Thanksgiving dinner.  First up is a cranberry and pecan brussels sprouts recipe that I have made over and over since the first time I made it.  This recipe is the perfect amount of tangy, sweet, and healthy!  Next up is a Parmesan cauliflower gratin I first made in a vegetarian Thanksgiving cooking class at Spork Foods in LA.  I wanted to try a non-vegetarian version and I succeeded the first time I tried.  The brussels sprouts dish is a great green veggie side dish and the cauliflower gratin is a great addition or substitute for the heavy mashed potatoes.  Follow the recipes below for two great side dishes to accompany your turkey on turkey day!

Cranberry and Pecan Brussels Sprouts

1 pound brussels sprouts (1 1/2 – 2 if not using barley)

2/3 cup fresh cranberries

1/3 cup gorgonzola or bleu cheese, crumbled

1/3 cup pecans

1 tablespoon honey

1 tablespoon balsamic vinegar

EVOO

Salt and pepper to taste

Destem and halve brussels sprouts

Heat a skillet to medium heat

Once skillet is hot, add oil and brussels sprouts and season with salt and pepper

Sauté brussels for 5 minutes

Add cranberries

Sauté brussels and cranberries until cranberries begin to burst, approximately 8-10 minutes

Stir in balsamic vinegar and honey

Once honey is combined and balsamic has reduced, add pecans

Add mixture to bowl and stir in cheese

Original recipe:  http://rachelschultz.com/2012/12/15/pan-seared-brussels-sprouts-with-cranberries-pecans/

Parmesan Cauliflower Gratin

1 TBSP EVOO (I used Safflower oil)

1 large head of cauliflower

2 cloves garlic

3 TBSP butter

3 TBSP flour

1 TSP can sugar

1/4 Cup Parmesan cheese

2 TBSP lemon juice

1 TBSP white wine vinegar (I used apple cider vinegar)

2 cups milk (I used homemade almond milk–recipe HERE)

1 bay leaf

1/4 TSP thyme

1 TBSP Dijon mustard

Dash of nutmeg

Salt and Pepper to taste

1/2 Cup breadcrumbs, 1 TSP EVOO (I used Safflower oil), Dash of cayenne, salt, and pepper

2 TBSP Parmesan Cheese

Preheat oven to 375

Heat a large skillet over medium heat

Cut cauliflower into florets and mince garlic

Add 1 TBSP EVOO and sauté garlic and cauliflower for about 5-7 minutes, or until golden

Add butter to a sauce pot at medium heat

Add flour, and stir to create a roux

Stir for approximately 1 minute then whisk in  salt, pepper, sugar, Parmesan, lemon juice, vinegar, and milk

Whisk bay leaf, thyme, mustard, and nutmeg over medium heat until sauce has thickened, about 5 minutes

In a small bowl, combine breadcrumbs, oil, cayenne, salt, and pepper (some of you may want to omit the oil, but make sure you add it…this actually allows the breadcrumbs to get nice and crispy on top of your gratin!)

Add cauliflower to EVOO sprayed oven-safe pan

Pour sauce over cauliflower and stir to coat

Top with breadcrumb mixture and extra Parmesan cheese

Bake in oven for 30-35 minutes, or until top is golden and center is bubbling

Serve and enjoy!

I hope you like these side dishes and give them a try for your Thanksgiving menu.  You can also try my mashed cauliflower recipe in THIS post.

Stay hungry…