Thanksgiving, to me, is the big kick-off for the holiday season. When I was little, we’d all get together for Thanksgiving, then the Christmas tree went up the next day. Of course, in my family, we’ll pretty much use any occasion to get together, cook, and eat. Being from the Mississippi, that means a whole lot of good, Southern food, chock full of butter and cream and all kinds of good stuff. Naturally, I try to figure out some way to add in something that’s a little more healthy for one of our holiday dishes.
I’ve never been a fan of sweet potato casserole, something that’s always found in a Mississippi Thanksgiving spread. I would rather have my sweet potatoes more savory, so I whipped up an easy & light side dish for our table. Add a little cajun seasoning & you’ve got a great sweet & savory, guilt-free side with a little crunch (and a snack while you’re cooking) from toasted pecans. Plus, there’s goat cheese.
Blogsgiving Dinner
Thanksgiving is all about family, friends and great food. I’m SO excited to be a part of Blogsgiving Dinner 2015, hosted by Meghan from Cake ‘n Knife and Susannah from Feast + West! We’ve got more than 60 fabulous bloggers sharing all kinds of recipes this week.
Each blogger is bringing one or more dishes to the party, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. We’ll be posting to social media with the hashtag #blogsgivingdinner, but you can also check out our whole menu in Part 1 and Part 2 of the recipe round-up. It’s gonna be good, y’all.
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Roasted Sweet Potatoes + Brussels Sprouts
Ingredients
Toasted Pecans
- 2.25 cups Raw Pecan Halves
- 1 tbsp Butter
- Salt to taste
Roasted Sweet Potatoes + Brussels Sprouts
- 3 Medium Sweet Potatoes
- 2 small Bags Frozen Brussels Sprouts halved
- 1.5 tbsp Extra Virgin Olive Oil
- Cajun Seasoning
- Salt & Pepper
- Goat Cheese
- Toasted Pecans
Instructions
Toasted Pecans
- Preheat the oven to 325.
- In a bowl, melt 1 Tablespoon of butter and toss pecans and your desired amount of salt until pecans are evenly coated.
- Spread in a single layer on foil or parchment-lined cookie sheet & cook for 20-25 minutes, watching closely. (Mine only took 20 minutes.)
Roasted Sweet Potatoes + Brussels Sprouts
- Preheat oven to 375.
- Wash, peel, and cut sweet potatoes into chunks.
- In a large bowl, toss sweet potatoes & brussels sprouts with 1.5 Tablespoons of olive oil.
- Add about two teaspoons of sea salt, 1/2 to 1 teaspoon cracked pepper, and Cajun Seasoning to your liking. We like a lot of spice in our house. Toss until evenly coated.
- Spread on a foil-lined baking sheet and roast for 35-40 minutes, or until the potatoes are tender.
- Transfer to a serving dish & just before serving, top it off with chopped pecans and goat cheese crumbles. Enjoy!
