Don’t you just love Thanksgiving? It’s such a wonderful time to get the family together and take stock of all your blessings, especially before the rest of the holiday craziness sets in. Thanksgiving dinner has to be my favourite meal of the entire year, but the post-dinner food overload feeling isn’t always the greatest. That’s why I’ve tried to lighten up our Thanksgiving dinners with food that tastes just as delicious and indulgent, but satisfies more of our nutritional needs. I splurge on some of our favourites like Brussels sprouts and broccolini and substitute better-for-us ingredients for some of those I’ve used previously. One of those great substitutions I’ve found is Country Crock Margarine in such flavours as Pumpkin Spice and Honey Blend. It has 0g trans fat but packs a tasty punch that still feels incredibly decadent.
Savoury Roasted Brussels Sprouts and Broccolini
Ingredients: 1/2 cup pancetta, cut into pieces (or you can use regular bacon, crumbled) Cooking spray 4 cups Brussels sprouts, trimmed and cut in half 1/2 lb. Broccolini, trimmed and cut 1 small onion or about 4-6 shallots cut into small chunks 1 tbsp olive oil 1 tbsp Country Crock Pumpkin Spice Margarine, melted
Instructions: In a small skillet sprayed with cooking spray, saute the pancetta until browned and slightly crisped. Set aside. Toss together the Brussels sprouts, onion, olive oil and Country Crock Pumpkin Spice Margarine. Roast in a 425 degree F oven for about half an hour, stirring occasionally. Top with the cooked pancetta and serve! Roasted Sweet Potato Salad
Ingredients: 2 lb. sweet potatoes, peeled and cut into 1/2 inch cubes 2 lb. butternut squash, peeled and cut into 1/2 inch cubes 1 T. olive oil 1 T. Country Crock Pumpkin Spice Margarine, melted 1 T. Country Crock Honey Spread Margarine, melted 2 bunches green onions, chopped 1 cup toasted walnuts or pecans 1/4 cup raisins 1/4 cup dried cranberries
For the dressing: 1/4 cup olive oil 3 T. orange juice 2 T. balsamic vinegar salt and pepper to taste
Instructions: Put potatoes and squash on a baking sheet and drizzle over the 1 T. olive oil, 1 T. Country Crock Pumpkin Spice Margarine and 1 T. Country Crock Honey Spread Margarine. Toss until all are coated. Roast in a 425 degree F oven for about half an hour, until just tender. Allow to cool. Combine sweet potatoes, squash, green onions, nuts, raisins, and cranberries. Cover and place in fridge for at least 4 hours but can be prepared up to 24 hours in advance. Combine the dressing ingredients. Toss the salad with the dressing and place back in fridge for at least 2 hours before serving to allow flavours to blend.
Want more ideas?: Be sure to visit crockcountry.com for veggie tips, recipes and more! Now for this fun giveaway that is sure to add a special touch to your Thanksgiving feast (Open to US residents only): Harvest Pumpkin Tiny Taper Holders, Set of 4 (pictured above left) Italian Scalloped Bakers, 10″ x 6″ (pictured above right) 13” Wire Baker Rack(pictured above right) Enter via Rafflecopter here: a Rafflecopter giveaway
Thank you to Country Crock for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.
Annie Bella says
Debra Lee says
Corn Pudding for sure!
Lee-Ann Sleegers says
My favourite side at Thanksgiving is a roasted mixed root vegetable casserole.