Thanksgiving is right around the corner and that makes me smile because… Cranberries! Combine those cranberries with Brussels sprouts and roast them in the oven just long enough to get them a little bit crispy on the edges and oh mama, I’m in heaven! I know everyone has their favorite holiday dishes and when you are on a healing diet like AIP or have discovered some food sensitivities, you probably have to say no to some of them. But that can be a blessing in disguise because it makes room on the table for potential new favorites.
AIP Thanksgiving dishes
Here is what I’ll be putting on my holiday table this year…
- A free range turkey from Polyface Farm (and this is how I’ll prepare it… though I’m also adding a gluten-free stuffing this year)
- Mashed white sweet potatoes
- My famous gravy, made from turkey drippings and roasted vegetables (so good, you’ll lick your plate!)
- Cranberry sauce, two ways. An organic version of the traditional stuff in the can for the people who like it that way (aka Mr. Gutsy) and a batch of naturally sweetened homemade sauce for the rest of us.
New this year, I’m going to make romanesco, using the recipe that I developed for the retreat in Italy earlier this year. I love how gorgeous it looks and plan to bring it to the table whole, so that everyone can appreciate it and “carve” it at the table.
And I haven’t decided on a dessert yet, but I have a lot of options to choose from! Here are a few that are contenders (and all happen to be 100% AIP compliant)…
- Cranberry & Rosemary Pear Galette (more cranberries!)
- Olive Oil Apple Cake with Maple Buttercream
- Apple Crumble
What’s going to be on your table? If you make any of these dishes, please take a picture and share it on social media with a tag back to me! I love seeing my recipes out there “in the wild”!
Roasted Brussels Sprouts and Cranberries Recipe
- 2 pounds Brussels sprouts
- 1 10 ounce package fresh cranberries
- 2 tablespoons olive oil
- ½ teaspoon coarse salt, plus more to taste
- 1 tablespoon maple syrup (optional, omit for SCD)
- Preheat oven to 400° F.
- If Brussels sprouts have yellow leaves or brown ends, cut off and discard. If any are very large, cut in half or in quarters so that all are about the same size.
- Carefully cut all cranberries in half.
- In a bowl, combine Brussels sprouts, cranberries, olive oil, and salt.
- Spread on a baking sheet and roast in oven for 35-40 minutes. Every 10-15 minutes or so, remove from the oven and give them a quick shake or stir.
- When sprouts are crisp on edges and tender throughout, remove from oven and drizzle with optional maple syrup before serving.
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