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One-Hour Sheet Pan Thanksgiving Sides


  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 3-4 servings 1x

Description

All the Thanksgiving sides you need – made easy in one hour! Roasted garlic mashed potatoes, herbed squash, and maple mustard brussels sprouts. Perfect for a small gathering!


Scale

Ingredients

Roasted Herbed Squash:

  • 1 butternut squash, peeled and diced, + olive oil and salt
  • 1 teaspoon Simply Nature Organic Thyme Leaves
  • 1 small onion, thinly sliced

Maple Mustard Brussels with Walnuts and Cherries:

  • 1 package brussels sprouts, trimmed and cut + olive oil and salt
  • 1/2 cup Southern Grove Walnuts
  • 1/2 cup Southern Grove Dried Cherries
  • 2 tablespoons Specially Selected 100% Pure Maple Syrup
  • 2 tablespoon olive oil
  • 1 teaspoon Dijon mustard

Creamy Garlic Mashed Potatoes:

  • 1 1/2 pounds round potatoes + olive oil and salt
  • 6 cloves garlic, + olive oil and wrapped in foil 
  • 1/4 cup Countryside Creamery Salted Butter
  • 1/4 cup broth or milk
  • 1/4 cup Friendly Farms Sour Cream
  • kosher salt to taste (I used about 1 teaspoon)

Optional extras to serve from ALDI:

  • Butterball Turkey
  • Chef’s Cupboard Stuffing Mix
  • Sweet Harvest Whole Berry Cranberry Sauce
  • L’oven Fresh Hawaiian Sweet Rolls

Instructions

  1. Roasting Everything: Preheat oven to 425 degrees. Place squash and potatoes + seasonings on a sheet pan or roasting pan. Place brussels sprouts + seasonings on a sheet pan or roasting pan, cut side down. Roast squash and potatoes for 15 minutes. Add brussels sprouts to the oven; roast both pans another 20-30 minutes. During the last 5-or-so minutes, add the walnuts and cherries to the brussels sprout pan to get them nice and toasty.
  2. Roasted Herbed Squash: Season to taste – this one is pretty much ready to go out of the oven!
  3. Maple Mustard Brussels: Toss roasted brussels with maple syrup, olive oil, and Dijon mustard. Season to taste.
  4. Roasted Garlic Mashed Potatoes: Pull the peels off the potatoes if you want – I don’t mind them so I usually leave them on. Mash potatoes by hand or use a stand mixer to mash until they break down. Add in roasted garlic, butter, milk or broth, and sour cream. Season to taste.
  5. Serve: Serve up your beautiful spread of roasted garlic mashed potatoes, herbed butternut squash, maple Dijon brussels sprouts with whatever else you love on Thanksgiving! 
  • Category: Dinner
  • Method: Roast
  • Cuisine: American

Keywords: one hour thanksgiving, thanksgiving sides, small thanksgiving, sheet pan thanksgiving