Unique Thanksgiving recipes to impress and delight your holiday guests

Unique Thanksgiving Recipes That Will Dazzle Your Guests

BySavannah Brooks
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Why Make This Recipe

This recipe is a great way to bring something special to your Thanksgiving table. It combines unique flavors that will surprise and delight your guests. Making a dish like this shows that you care about your meal and your friends and family. Everyone will remember your effort, and it will make your holiday gathering even more special.

How to Make Spicy Maple Glazed Brussels Sprouts

Ingredients:

  • 1 ½ pounds Brussels sprouts, trimmed and halved
  • ¼ cup olive oil
  • ¼ cup pure maple syrup
  • 1 tablespoon sriracha sauce (adjust for spice)
  • Salt and pepper, to taste
  • ½ cup chopped pecans
  • Fresh parsley, for garnish (optional)

Directions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the olive oil, maple syrup, sriracha sauce, salt, and pepper.
  3. Add the Brussels sprouts to the bowl and toss them until they are well coated.
  4. Spread the Brussels sprouts on a baking sheet in a single layer.
  5. Roast in the oven for 20-25 minutes, or until they are golden brown and crispy, stirring halfway through.
  6. In the last 5 minutes of roasting, add the chopped pecans to the baking sheet.
  7. Remove from the oven and mix again. Garnish with fresh parsley if desired, then serve.

How to Serve Spicy Maple Glazed Brussels Sprouts

This dish works well as a side for turkey or ham. You can place it in a serving bowl and let your guests help themselves. The spicy maple glaze gives a nice balance to rich holiday meals.

How to Store Spicy Maple Glazed Brussels Sprouts

If you have leftovers, allow the Brussels sprouts to cool completely. Place them in an airtight container and store them in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving again.

Tips to Make Spicy Maple Glazed Brussels Sprouts

  • For a crunchier texture, don’t overcrowd the baking sheet.
  • You can adjust the amount of sriracha depending on how spicy you like your food.
  • Experiment with adding other nuts, such as almonds or walnuts, for a different flavor.

Variation

You can try adding diced bacon or pancetta to the Brussels sprouts for a smoky flavor. Additionally, you could substitute honey for maple syrup if you prefer.

FAQs

1. Can I use frozen Brussels sprouts?
Yes, you can use frozen Brussels sprouts. Just make sure to thaw them completely and pat them dry before cooking.

2. Can I make this dish ahead of time?
Absolutely! You can prepare the Brussels sprouts and the glaze a day in advance. Just toss them and roast them right before serving.

3. What can I pair with this dish?
These Brussels sprouts pair well with roasted turkey, glazed ham, or even a hearty vegetarian main dish. They add a vibrant color to your plate!

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Spicy Maple Glazed Brussels Sprouts

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A delightful side dish that combines Brussels sprouts with a spicy maple glaze, perfect for your Thanksgiving table.

Ingredients

  • 1 ½ pounds Brussels sprouts, trimmed and halved
  • ¼ cup olive oil
  • ¼ cup pure maple syrup
  • 1 tablespoon sriracha sauce (adjust for spice)
  • Salt and pepper, to taste
  • ½ cup chopped pecans
  • Fresh parsley, for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the olive oil, maple syrup, sriracha sauce, salt, and pepper.
  3. Add the Brussels sprouts to the bowl and toss them until they are well coated.
  4. Spread the Brussels sprouts on a baking sheet in a single layer.
  5. Roast in the oven for 20-25 minutes, or until they are golden brown and crispy, stirring halfway through.
  6. In the last 5 minutes of roasting, add the chopped pecans to the baking sheet.
  7. Remove from the oven, mix again, garnish with fresh parsley if desired, then serve.

Notes

For a crunchier texture, don’t overcrowd the baking sheet. Adjust sriracha for desired spiciness and consider adding other nuts for variety.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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