There’s still time to prepare some last-minute sides for your Thanksgiving feast. Adding more vegetables to any meal is always a good idea. Enjoy these easily reheatable Thanksgiving sides with family and friends all weekend long. Happy Thanksgiving! 


Roasted Brussels Sprouts with Toasted Almonds

Serves 4

1 fist = 1 green light, 1 yellow light


1 lb Brussels sprouts, trimmed of outer leaves and cut in half

1 tablespoon olive oil

1 tablespoon balsamic vinegar

¼ teaspoon salt

¼ teaspoon black pepper

2 tablespoons sliced almonds


Preheat oven to 400 degrees. In a large bowl combine Brussels, oil, vinegar, salt, and pepper and spread in a single layer onto a sheet pan. Roast for 20 minutes flipping halfway through. Remove from oven toss with almonds and transfer to a serving bowl.


Mashed Sweet Potato

Serves 4

1 fist = 1 yellow light


2 lb sweet potatoes, peeled and cut into chunks

2 cloves garlic, peeled

½ cup plain, nonfat Greek yogurt

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon cinnamon



Place potatoes and garlic in a large saucepan and cover with water. Heat over high until boiling. Boil for 8 minutes or until fork-tender. Drain and transfer to a large bowl. Add yogurt, salt, pepper, and cinnamon and mash with a potato masher. Season with more salt and pepper as needed. Transfer to a serving bowl. 


Roasted Acorn Squash

Serves 4

1 first = 1 green light


2 acorn squash, halved and seeded

½  teaspoon salt

¼ teaspoon black pepper

2 teaspoons ground cumin



Preheat the oven to 400 degrees. Place the acorn squash cut side up on a large sheet pan. Spray with nonfat cooking oil. Season with salt, pepper, and cumin. Roast squash for 30 minutes until fork tender. Transfer to a serving platter.


Green Beans with Crispy Shallots

Serve 4

1 closed fist = 1 green light


2 lbs fresh green beans, trimmed

1 tablespoon olive oil

1 cup sliced shallots

2 tablespoons fresh parsley

1 tablespoon lemon zest

1 teaspoon minced garlic

½ teaspoon salt

¼ teaspoon fresh ground pepper



Preheat the oven to 400 degrees. Place shallots on a sheet pan and spray with nonfat cooking oil. Bake for 20 minutes or until golden brown and crispy. Set aside.

Place a steamer basket in a large saucepan with water and bring to a simmer over medium-high heat. Steam the green beans for 5 minutes. Remove from pan and set aside. Combine parsley, lemon zest, garlic, salt and pepper in a large serving bowl. Add green beans, toss well. Top with shallots and serve.


Roasted Vegetable Stuffing

Serves 4

1 fist = 1 yellow light, 1 green light


1 lb whole wheat french bread, torn into 1-inch pieces

1 tablespoon oil

2 cups chopped onion

1 ½ cups sliced celery

½ cup chopped parsley

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

1 teaspoon salt

½ teaspoon freshly ground pepper

2 ½ cups fat-free chicken broth, divided

2 large eggs



Preheat the oven to 250 degrees. Spray a 13 x 9” baking dish with nonfat cooking oil and set aside. Spread bread in a single layer on a sheet pan and bake until dried out, about 1 hour. Let cool and transfer to a large bowl.

Heat oil in a large skillet over medium-high. Add onion and celery. Cook 8 minutes. Add to the bowl with the bread, and add parsley, sage, rosemary, thyme, salt, and pepper. Slowly add half of the broth and gently toss. 

Preheat the oven to 350 degrees. In a small bowl whisk the rest of the broth with the eggs. Add to the bread and herb mixture and gently mix to combine. Transfer to the prepared baking dish, cover with foil and bake 40 minutes. Uncover and bake another 40 minutes until the top is browned. Transfer to a serving dish.