Thanksgiving Recipes: Appetizers and Side Dishes

Thanksgiving is going to look a little bit different this year for all of us. But even if there are fewer people around our tables, it doesn’t mean it has to be any less special. If you’re looking for a few new recipes to shake up your traditional menu, here’s what I’ve cooked up.

Appetizer: Rosemary Cashews

What You Need

  • 1 cup raw unsalted cashews
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 teaspoons pure maple syrup
  • 1/8 teaspoon crushed red pepper
  • 1/4 teaspoon sea salt

What You Do

  1. Preheat oven to 325.
  2. Spray a small rimmed baking pan with cooking spray.
  3. In a medium bowl, combine all of the ingredients and stir well to coat the nuts.
  4. Pour nuts onto the prepared pan arrange in an even layer.
  5. Bake until the nuts are lightly toasted, stirring occasionally, about 14 to 18 minutes. When ready, the nuts will be darker in color but still a little wet or shiny. (They will continue to crisp as they cool.)
  6. Once cooled completely, use a spatula to loosen cashews from the pan. Store in a covered container for up to a week.

Appetizer: Brie, Apple, and Honey Crostini

What You Need

  • 1 baguette cut into 1/2 inch slices
  • 1 jar apple butter
  • 6 ounces brie
  • 2 large apples
  • Squeeze fresh lemon juice
  • 1/2 cup candied pecans chopped
  • Honey for drizzling over crostini

What You Do

  1. Preheat the oven to 375.
  2. Spread apple butter on one side of the baguette slices, about 1-2 teaspoons per slice. Place the baguette slices on a large baking sheet.
  3. Slice brie into thin slices and place on top of each crostini. Place baking sheet in the oven and bake for 5-7 minutes or until brie is melted.
  4. While the crostini is in the oven, cut the apples into thin slices, removing the core. Squeeze lemon juice over the apple slices to keep them from browning.
  5. Remove the crostini from the oven and top with apple slices. Sprinkle candied pecans evenly over the crostini and drizzle with honey. Serve immediately.

Side Dish: Roasted Apple Cinnamon Sweet Potatoes

What You Need

  • 2 large sweet potatoes, diced medium
  • 2 large green apples (such as Granny Smith), diced medium
  • 2 teaspoons ground cinnamon
  • 1 tablespoon olive oil
  • 2 tablespoons pure maple syrup

What You Do

  1. Preheat oven to 400.
  2. In a large bowl, combine the potatoes, apples, cinnamon, and olive oil. Toss well to coat the apples and potatoes in the oil and cinnamon. Spread in an even layer on a large baking sheet. Bake for 25 to 30 minutes or until apples and potatoes are tender. Remove from oven and drizzle with maple syrup. Serve hot.

Side Dish: Pumpkin Muffins

You can make any recipe you have for pumpkin muffins, you just have to get yourself a fall baking tin. Could these be any cuter?

Side Dish: Sauteed Green Beans with Almonds

What You Need

  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • 1 shallot, minced
  • 3 cups green beans, trimmed and cut into pieces
  • 1/2 teaspoon garlic, minced
  • 1/8 teaspoon onion powder
  • 1 pinch salt
  • 1/4 cup slivered almonds

What You Do

  1. In saute pan, melt olive oil and butter over medium-low heat.
  2. Add shallots and saute 1 minute.
  3. Add green beans, garlic, salt, and onion powder. Stir to coat beans.
  4. Saute until beans are almost tender.
  5. Add almonds and continue to saute until green beans are crisp-tender.
  6. Serve warm as a side dish, or over rice as a vegetarian main course.

If you’re looking for a little more Thanksgiving inspiration, here are a couple other stories you might enjoy:

Happy Thanksgiving Day planning!


Top photo by Jenn Marie Photography

My name is Ann Marie Scheidler and I'm thrilled you've decided to check out my blog. I'm a pearl-loving yogi with a thing for travel, a weakness for beautiful bags, and a passion for storytelling. In this space, I'll be sharing stories about my family, go-to recipes, my wellness journey, fashion and beauty favorites, and my love for Chicago’s North Shore. I find new inspiration wherever I go. Thanks so much for coming along for the ride!


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