Brussel Sprouts – a family favorite!

Thanksgiving side dish recipes : Jersey City

Long gone are the days of smelly, grey boiled sprouts. It is truly one of the most underrated vegetables with a misplaced bad reputation. Here’s some simple recipes for how to get everybody at your table to eat and ENJOY sprouts! Whether this is going to adorn your Thanksgiving table or simply something to add to your repertoire of inventive ways with vegetables, these recipes will certainly not disappoint.

Sprouts roasted with garlic and fresh pomegranate

When slowly cooked and caramelized, brussel sprouts are transformed into a sweet, delicious side dish. The pungent garlic is also transformed into a smooth, sweet, velvety ingredient once roasted, that balances extremely well with the sprouts. Top it all off with zesty, sweet-yet-tart pomegranate seeds and earthy toasted pecans and this dish will be an instant crowd pleaser with a real autumnal feel.

Thanksgiving sidedish recipes Jersey City

Serves 4

1 pint brussel sprouts (approx. 1lb)

3 tablespoons extra virgin olive oil, to coat bottom of pan

5 cloves garlic, peeled

Salt and pepper to taste

About 2-3 tablespoons of balsamic vinegar

1 medium red onion cut into 1cm thick rounds

¾ cup fresh pomegranate seeds

¾ cup lightly toasted pecan nuts, roughly chopped

½ cup chopped fresh parsley

Heat oven to 400. Trim bottom of brussel sprouts, slice each in half vertically. Heat oil in cast-iron pan (or other oven proof stir fry pan) over medium heat until it very hot but not burning; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper. Cook, undisturbed, until sprouts begin to brown on bottom (about 10 minutes), transfer dish to the oven. Roast, shaking pan every so often, until sprouts golden and tender, about 10-15 minutes.

While the sprouts are roasting, slowly pan fry the red onions with little bit of olive oil over a medium-low heat until they are soft and caramelized. This will take about 10-15 minutes, stir frequently, don’t over heat or the onions will burn. Once onions are soft, golden and sweet, remove from heat.

Combine the onions and sprouts into one dish, taste, add more salt and pepper if necessary. Stir in balsamic vinegar, sprinkle over pomegranate seeds, pecans and freshly chopped parsley, serve hot or room temperature.

 Thanksgiving sidedish recipes Jersey City

Sprouts with crispy pancetta

The sweet and salty combination of the pancetta and sundried tomatoes really elevates these sprouts to another level. This is ready in less than 20 minutes so can easily make it into a mid-week dinner, by serving it on top of piping hot creamy mashed potatoes or pasta.

Thanksgiving sidedish recipes Jersey City

Serves 4

1 pint brussel sprouts, sliced thinly length wise

3 oz of chopped pancetta or lardons

3 tablespoons extra virgin olive oil, to coat bottom of pan

½ red onion, chopped

2 cloves garlic, minced

Salt and pepper to taste

3 tablespoons roughly chopped jarred sun dried tomatoes

Handful roughly chopped parsley

Place pancetta in sauté pan over medium heat, sweat them out until they are golden and crisp. Remove meat and reserve rendered fat to sauté the sprouts. Once lightly browned, add onions and sauté for addition 5-8 minutes on medium heat until onions are soft and caramelized. Turn heat down to low/medium, add garlic, sundried tomatoes and crispy pancetta. Sauté for another couple of minutes until garlic is soft. Remove from heat, stir in fresh parsley and season to taste.

This is a great accompaniment to a pork chop or piece of chicken. You can make this into a vegetarian dinner by omitting pancetta and stirring sprout mixture into a bowl of freshly cooked pasta, drizzle with a bit of extra virgin olive oil and top with grated pecorino.

Thanksgiving sidedish recipes Jersey City

Thanksgiving sidedish recipes Jersey City


Make sure to also check – how to transform beets into a beautiful dinner table dish worthy of entertaining.


Thanksgiving Recipes To Make Your Life Easier

Thanksgiving Recipes Jersey City

Thanksgiving can be a high-pressure holiday. There are so many things to consider. The turkey needs to be perfect. Which wine goes best with each food? There are so many side dishes to consider. And don’t even get me started on desserts. And what about the kids?! Here are some ideas to save you time and help you ease in to the Thanksgiving Day groove. Also, if you don’t feel like cooking, go to one of the local restaurant with their own Thanksgiving Menus!

Side dishes:

This easy Candied Yams recipe is a crowd-pleaser, especially with the kids! My mom has been making this dish for as long as I can remember and it is a staple of our Thanksgiving meal. You can spice it up a bit and add some ginger and a can of chunked pineapple. This one is easy and yummy, trust me.

Carrots are a must on Thanksgiving, but you don’t have to over-think them. Try this super-simple Glazed Baby Carrots recipe. Yes, it’s only four ingredients and yes, it’s great! You can try adding some spices or even some maple syrup to make these your own.


Remember, Thanksgiving Day prep is a marathon, not a sprint. Do yourself a favor, try one of these great do ahead recipe ideas. Mashed potatoes are one of the most important side dishes on the T-Day table. Trust me…I’m the last person to take a risk with these babies. Last year I made this recipe for Sour Cream Mashed Potatoes. The best part? You can make them ahead of time. I was hesitant at first because I’ve been witness to (and responsible for) a few mashed potato disasters in my time. But, this actually worked! The potatoes can be made up to five hours in advance. You cover and chill them. When it’s time – reheat them gently and add milk to loosen, as needed (we used half-and-half). They turned out fabulous!

One of the things you can always do ahead are pie crusts. They actually work out better when very cold. This is my go-to recipe from The Smitten Kitchen for Foolproof Pie Dough. You may refrigerate your dough for up to two days or even freeze it for longer. This means that you can get to making pie crusts a week or two before Thanksgiving! It is such a time-saver.

This Cranberry Sauce recipe is actually both fast and can be done ahead of time. This recipe is from The New York Times and can be made in only 10 minutes! Plus, if you make it a few days ahead of time and let it set up in the fridge, it’s even better.

Another do-ahead tip: make all your pies the day before. Most pies can sit out overnight in a cool room or be refrigerated. Just remember to bring them to room temperature before serving.

Kid-Friendly Recipes:

These Three-Cheese Mini Macs are both fun and adorable for little ones. Simply put the mac-and-cheese into a mini-muffin pan for perfectly sized portions!

Kids are crazy for cupcakes. Try these Frosted Pumpkin Cupcakes and even let the kids help you make them. They are adorable and even have a pretzel rod for a stem.

If you are feeling particularly ambitious, here are “23 Adorable Thanksgiving Desserts Kids Will Love”. Some of them are truly adorable.

Easy Dessert Recipes:

Martha Stewart’s Chocolate Pecan Pie is both delish and pretty easy to throw together. It bakes for about an hour, but the prep time is a breeze!

Cheesecake sounds intimidating, but this Pumpkin Cheesecake recipe is actually very simple. From Real Simple (not surprisingly), this is a very basic and easy to follow recipe. It’s just about foolproof.

Any fruit pie can become easy. First, buy a good crust. Trader Joe’s and Fresh Direct sell delicious frozen pie crusts – so you don’t have to make your own! Check out this article on “How to Make Easy Fruit Filling for Pie” and make your own delicious and easy concoction for the dessert table.