I cannot believe Thanksgiving is less than a week away!
I don’t know about you, but I’m looking forward to a short work week, good eats, and obviously the Gilmore Girls revival on Netflix next Friday. That should be a national holiday in itself, right!?
I’ve always loved Thanksgiving and until recent years, my family’s dinner table for this holiday had always looked pretty much the same. Turkey and gravy, green bean casserole, cranberry sauce, mashed potatoes, and usually an assortment of pies for dessert. In recent years though, much of my family has started eating a little healthier, so each Thanksgiving has brought a new menu item or two, and I’ve loved seeing it evolve! (I’m also proud to say I’ve made a bomb gluten-free/paleo pumpkin pie for 3 years running). I’ve loved bringing new items to the table each year and seeing people enjoy them. Some may take more convincing than others (I’m looking at you, Dad), but overall it’s been a well-received change!
Today I’m sharing this awesome side dish that I think you and your family/friends will love. It’s the perfect blend of some of the best fall veggies and the pine nuts and garlic tahini sauce take it to the next level (and not to mention it’s super easy to make). Look out green bean casserole – there’s a new side dish stunner at the table this year!
This is a great dish to make if you’re trying to stay on track this Thanksgiving, but might be going to a dinner where you know there won’t be many healthy options. Don’t get me wrong, there’s absolutely nothing wrong with enjoying the day and indulging a little. In fact, I encourage you to do just that! The holidays are meant to be enjoyed after all. But if you’re into having a healthy option or two available at the table this year, this side is your BFF.
Feel free to leave the mushrooms out if you aren’t a fan – the squash and Brussels sprouts can hold their own just as well!