Three scrumptious and wholesome recipes for Thanksgiving sides


Thanksgiving pages

Adriana Urbina is an In The Know chef. Follow her on Instagram and visit her website for more.

If you’re tired of cooking the same old holiday recipes and you’re looking for healthier recipes to add to your Thanksgiving table this year, you’ve come to the right place.

Roasted Brussels sprouts with pecans and dried fruits

Photo credit: Adriana Urbina

Photo credit: Adriana Urbina

Makes: 8 servings

Brussels sprouts are not only delicious, seasonal, and high in fiber, but also rich in antioxidants and many other vitamins. This makes them a must have on your Thanksgiving menu this year! You will love this simple, nutritious, and absolutely delicious recipe!


  • 4 cups Brussels sprouts (halved)

  • 2 tablespoons of olive oil

  • 1/4 cup dried cranberries

  • 1 cup pecan halves

  • 4 tablespoons of honey

  • 1 teaspoon of salt

  • 1/2 teaspoon chilli flakes

  • Zest of 2 lemons

  • Juice of 1 lime


1. Preheat your oven to 375 degrees Fahrenheit.

2. Put all the ingredients in a bowl and mix them very well. Make sure the Brussels sprouts are completely covered in the mixture of honey and spices.

3. Roast for 20 to 30 minutes and, halfway through the roasting time, toss gently until tender.

4. Take out of the oven and serve!

Pumpkin and sweet potato puree with walnuts

Photo credit: Adriana Urbina

Photo credit: Adriana Urbina

Makes: 6 servings

Brighten up your usual side of mashed potatoes by adding some pumpkin and sweet potato leftovers! Did you know that pumpkins can protect your skin from the sun’s UV rays? And sweet potatoes support gut health and your immune system, along with many other benefits.


  • 2 pounds of sweet potatoes, peeled and cut into 2-inch pieces

  • 6 cloves of garlic, peeled

  • 3/4 cup canned pumpkin

  • 1/4 cup of Greek yogurt

  • 1 teaspoon of salt

  • 1/4 teaspoon black pepper

  • 1 teaspoon of extra virgin olive oil

  • 1 tbsp chopped fresh chives

  • 1 tablespoon of chopped fresh sage


1. Boil sweet potatoes and garlic in a 3 to 4 liter saucepan filled with lightly salted, boiling water.

2. Cook for 20 to 25 minutes or until tender. Drain. Return the sweet potatoes to the hot pan.

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3. Add pumpkin and mash until light and fluffy. Stir in the Greek yogurt, salt and pepper.

4. Drizzle individual portions with olive oil and sprinkle with chopped chives and sage.

Fried harvest salad

Photo credit: Adriana Urbina

Photo credit: Adriana Urbina

Makes: 4 servings

This sweet and savory salad is the perfect combination to balance your Thanksgiving meal and as a reminder that salads don’t have to be boring! In fact, with the right combination of ingredients and a delicious dressing, your salad can go from bland to delicious. In addition to making a perfect Thanksgiving page, this recipe will become your new favorite cold weather meal!


For the salad:

  • 6 figs, quartered

  • 1 cup of red seedless grapes

  • 1 green apple, pitted and cut into thin wedges

  • 1/2 cup walnuts or hazelnuts

  • 1 tablespoon of balsamic vinegar

  • 2 teaspoons of extra virgin olive oil

  • 1 head of radicchio, torn into bite-sized pieces

  • 6 cups of baby romaine or any other salad

  • 2 cups of baby rocket

For the dressing:

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons of apple cider vinegar or another vinegar

  • 1 tablespoon of chopped shallots or red onions

  • 2 teaspoons whole grain mustard (preferably Dijon)

  • 1 teaspoon of chopped fresh thyme

  • 1 teaspoon sea salt

  • 1 teaspoon of freshly ground black pepper


1. Preheat the oven to 400 degrees Fahrenheit.

2. Throw away all of the cut fruit, hazelnuts, vinegar, and olive oil. Spread the fruit and nut mixture evenly on a baking sheet.

3. Roast for 15 minutes and carefully turn halfway until the fruit is soft. Take out of the oven and let cool for 15 minutes.

4. For the dressing, mix together olive oil, vinegar, shallot, mustard, thyme, salt and pepper.

5. Mix the radicchio, romaine lettuce and rocket with the dressing.

6. Spread the greens on plates, cover with some of the roasted fruits and serve.

If you enjoyed these recipes, check out Adriana Urbina’s gluten-free cauliflower filling recipe!

The 3 Delicious and Healthy Thanksgiving Recipes page post first appeared on In The Know.

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