I went back through my recipe archives and found some delightful gems in there.  I’ve attached the links below  so you can fill in any gaps in your Thanksgiving menu.

Want a warming and upgraded take on pumpkin soup?  Make this Coconut Ginger Pumpkin Soup.

Looking for a bright salad to impress your guests?  Start with my Persimmon Pomegranate Salad with Maple Dijon Dressing.

Or maybe your in need of another vegetable side and have a guest who isn’t to keen on the tradition green bean casserole (crazy town, right) but there’s often someone.  So switch it up with these Green Beans with Roasted Mushrooms and Hazelnuts.

Even if you don’t think you like cranberry sauce you should try this one.  It completely changed my mind: Rosemary Balsamic Cranberry Sauce.

I really had to dig for the next recipe on my old website with the way back machine. But I’m thankful I found it as it is what I will be bringing to Thanksgiving. This is one of my favorite ways to eat Brussels Sprouts.  Plus, it looks colorful and fancy to bring to a gathering.  The sprouts get perfectly crispy on the bottom and the combination of the tart punch from the cranberries and the sweetness from the maple sauce is splendid.  I haven’t even mentioned the great blend of textures here with the pecans and all the other elements.

If you are looking for even more menu items check out my favorite food blogger, The Defined Dish’s Thanksgiving Central.  She has a little bit of everything and her recipes turn out fantastic every time.

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Roasted Brussels Sprouts with Cranberries and Pecans

Ingredients

• 1 lb Brussels Sprouts, trimmed and halved
• olive oil
• 2/3 cup cranberries, fresh or frozen
• 1/4 cup pecan pieces, toasted
• 1/2 tbsp lemon juice
• 1/2 tbsp maple syrup or honey
• 1/2 tbsp dijon mustard
• salt
• balck pepper

Instructions

• Preheat oven to 375°.  Heat a large cast iron skillet on the stove top over medium heat.
• Toss the halved Brussels Sprouts with 1 tbsp olive oil and a pinch of salt and pepper.
• Once the skillet is heated add the Brussels to the pan and place cut side down.  Heat for 3 to 4 minutes.
• Spread the cranberries over the sprouts and move them to the oven, without stirring.  Cook them for 10 to 12 minutes until they are bright green on top and browning on the bottom. 
• While that cooks, make the dressing. In a small bowl stir together 1 tbsp olive oil and 1/2 tbsp each lemon juice, maple syrup and Dijon mustard with a pinch of salt and pepper.
• Remove the skillet from the oven and toss with the dressing.  Top with the toasted pecans.