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Thanksgiving Recipe Roundup

Posted by Elizabeth Samson on
Thanksgiving table set for dinner

Chances are if you’ve checked out Liss Energy on Instagram, you may have noticed how much I love to cook and bake and that I'm constantly sharing recipes. So it probably won’t come as a surprise that I basically view Thanksgiving as my Superbowl.

Today I’m sharing my favorite Thanksgiving sides that are easy to make and sure to please a crowd. Each recipe serves 4 but can easily be doubled if you’re hosting a big gathering. I’ve also got some simple ways to reimagine leftovers if you prefer to switch things up after emerging from your turkey coma on Black Friday. Wishing you all a happy holiday!

My Favorite Thanksgiving Sides

Roasted Brussels Sprouts with Dried Cranberries and Walnuts
  • 1 lb Brussels sprouts, halved or quartered depending on the size
  • 2 tbsp extra virgin olive oil
  • 1.5 tbsp pure maple syrup
  • 2 tsp fresh thyme
  • Salt and pepper to taste
  • ½ cup dried cranberries
  • ½ cup chopped walnuts

Preheat oven to 400 F. On a sheet pan, toss the Brussels sprouts with the olive oil, thyme, salt and pepper. Roast for 20 minutes, until Brussels are slightly crisp. Drizzle the maple syrup over the Brussels sprouts and return them to the oven for an additional 10 minutes. Remove from the oven and transfer to a serving bowl. In a small skillet, toast the walnuts over medium heat for about 10 minutes or until fragrant. Toss the walnuts with the Brussels sprouts and dried cranberries and serve.

Garlicky Green Beans with Caramelized Onions and Lemon Zest
  • 1 lb fresh green beans, trimmed
  • 1 medium to large sweet onion, sliced thin
  • 2 tbsp extra virgin olive oil
  • 1 tsp grass-fed butter
  • 3 cloves garlic, minced
  • 1 lemon, zested
  • Salt and pepper to taste

Bring a large pot of water to a boil on the stove top. Once boiling, blanch the green beans for 5 minutes, then drain and run them under cold water for a minute to stop them from cooking. Set aside. In a large skillet over medium heat, melt the butter with the olive oil. Add the onion, salt and pepper and saute, stirring frequently for 20-25 minutes until the onion starts to caramelize. Add the garlic and cook for another 5 minutes. Add the green beans and another hit of salt and pepper and stir until everything is combined. Transfer to a serving platter and top with lemon zest.

My super simple hacks for transforming leftovers

Turkey sliders

Take your dinner rolls and slice them in half. Spread some cranberry sauce on one half and gravy on the other half. Top with a few pieces of turkey, a spoonful of stuffing and some caramelized onions from the green bean recipe above. Secure the sliders with toothpicks and serve.

Stuffed acorn squash

Cut an acorn squash in half and scoop out the seeds. Drizzle with olive oil, salt and pepper and roast in the oven cut side down at 400 F for 30 minutes. Flip the squash over and scoop some leftover mashed potatoes, sweet potatoes, stuffing, veggies and/or turkey in the center. Basically, whatever your heart (and stomach) desires! Place back in the oven for another 10-15 minutes until everything is warmed through and top with gravy.

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