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Unique Southern-Style Thanksgiving Sides to Add to Your Menu.

Roasted Acorn Squash and Brussel Sprouts


  • 1 medium acorn squash

  • 1 pound fresh Brussels sprouts

  • 2 tablespoons olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1-3/4 cups pecan halves

  • 1/4 cup maple syrup

  • 3 tablespoons butter


  1. Preheat oven to 375°. Cut squash lengthwise into quarters; remove and discard seeds. Cut each quarter crosswise into 1/2-in. slices; discard ends. Trim and halve Brussels sprouts.

  2. Place squash and Brussels sprouts in a large bowl. Drizzle with oil; sprinkle with salt and pepper, and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans. Roast 30-35 minutes or until vegetables are tender, stirring occasionally.

  3. Meanwhile, in a dry large skillet, toast pecans over medium-low heat 6-8 minutes or until lightly browned, stirring frequently. Add syrup and butter; cook and stir until butter is melted.

  4. Sprinkle vegetables with pecan mixture; gently toss to combine.

Nutrition Facts 3/4 cup: 300 calories, 24g fat (5g saturated fat), 11mg cholesterol, 198mg sodium, 23g carbohydrate (11g sugars, 5g fiber), 4g protein.

Parmesan Kale Casserole


  • 1-1/2 cups heavy whipping cream

  • 1/2 cup finely chopped summer sausage

  • 3 garlic cloves, minced

  • 2 packages (16 ounces each) frozen cut kale, thawed and squeezed dry (about 3 cups total)

  • 3/4 cup panko bread crumbs

  • 3/4 cup grated Parmesan cheese


  1. Preheat oven to 350°. In a large skillet, combine cream, sausage, and garlic; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until slightly thickened. Stir in kale. Add bread crumbs and cheese; toss to combine.

  2. Transfer to a greased 8-in. square baking dish. Bake 25-30 minutes or until edges are golden brown.

Nutrition Facts 3/4 cup: 361 calories, 35g fat (17g saturated fat), 85mg cholesterol, 412mg sodium, 17g carbohydrate (4g sugars, 3g fiber), 12g protein.

Hot Collard Green and Artichoke Dip


  • 12 ounces frozen chopped collard greens (about 4 cups), thawed and squeezed dry

  • 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped

  • 1 cup sour cream

  • 1 package (6-1/2 ounces) garlic-herb spreadable cheese

  • 1 cup grated Parmesan cheese

  • 10 thick-sliced peppered bacon strips, cooked and crumbled

  • 3/4 cup mayonnaise

  • 1-1/2 cups shredded part-skim mozzarella cheese, divided

  • Garlic naan flatbreads, warmed and cut into wedges


  1. In a large bowl, mix the first 7 ingredients and 1 cup mozzarella cheese until blended. Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining mozzarella cheese.

  2. Bake, uncovered, at 350° until heated through and cheese is melted 20-25 minutes. Serve with naan.

Nutrition Facts 1/4 cup (calculated without naan): 190 calories, 17g fat (7g saturated fat), 29mg cholesterol, 341mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein.

Recipes are courtesy of

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