While the turkey takes the majority of the spotlight on Thanksgiving, my favorite part of the holiday meal is the tasty side dishes. Green beans, sweet potatoes, cranberries—this "salad" recipe includes them all! The colorful vegetables provide a mixture of essential vitamins and minerals, including fiber, vitamin C, and vitamin K, while the dried cranberries add just a touch of sweetness. Since most dried cranberries are sweetened with sugar, we keep the portion small for a fun topping.
Tip: This recipe can be made the day before! Just store in the fridge in a sealed container and heat before serving.
Thanksgiving "sides" salad
- Preheat the oven to 400 degrees Fahrenheit.
- Wash and prepare the vegetables:
Cut the sweet potatoes into 1 inch cubes.
Trim the bottom off each brussels sprout and remove the outer leaves. Cut each in half (larger ones can be cut into quarters).
Remove and toss the large stalk of the cauliflower and cut florets into 1 inch pieces.
Trim the ends off of the green beans.