Sweet + Savory Thanksgiving Vegetables
My Sweet + Savory Roasted Thanksgiving Vegetables are the perfect side dish to win over even the biggest brussels sprouts avoider. Try this incredibly easy recipe to add nutritious flavor to your holiday table!
Did you know that our genes actually dictate our ability to taste bitter compounds?
Yep! Variants of a specific gene in the taste bud department, render some individuals “supertasters” who have the ability to taste things other people cannot.
This could be looked at as a good thing, or a bad thing.
Some studies show that supertasters eat fewer vegetables because of an aversion to the bitter taste found in many of them.
Unfortunately, it’s this same bitter taste that actually imparts nutrition from these veggies as bitterness is produced by healthful compounds known as phytonutrients, which prevent and fight chronic disease.
But there’s good news, studies also show that masking the bitterness with sweet or salty flavors can improve the acceptability of vegetables.
When I learned that I was a supertaster, it immediately made sense. I’ve always liked veggies, but only when they were sauced-up, and particularly with a sweet taste.
These Sweet + Savory Thanksgiving Vegetables made with all farm-fresh veggies from Milk and Eggs are the perfect holiday side dish for all taste buds.
You’ve got your classic holiday veggies — brussels sprouts and butternut squash — roasted to perfection with notes of maple for the tasters and cumin for the non-tasters.
The flavor produced perfectly melds and masks the best (carmelized squash) and worst (bitter brussels compounds) aspects of this dish.
My dad, who I suspect is also a supertaster based on his extreme abhorrence of all cruciferous vegetables, even gave this dish a thumbs up.
The nice thing about this healthy Thanksgiving side dish is that it doesn’t require a large amount of sugar to reap the bitter-bashing benefits. This recipe uses a mere tablespoon and a half of pure maple syrup to produce it’s subtly sweet taste.
- 2 cups butternut squash, peeled and cubed
- 2 cups golden beets, peeled and cubed
- 1½ tablespoons extra virgin olive oil
- 1½ tablespoons maple syrup
- 1 tablespoon cumin
- 2 cups brussels sprouts, trimmed and halved
- ¼ cups dried cranberries
- salt + pepper to taste
- Heat oven to 350.
- Toss butternut squash and beets with 1 tablespoon olive oil, 1 tablespoon maple syrup, and cumin.
- Distribute on a baking sheet and roast for 20 minutes.
- Toss brussels sprouts with remaining olive oil.
- Remove vegetables from oven, toss, and add brussels sprouts to the sheet.
- Roast for an additional 20-25 minutes, tossing halfway through.
- Remove veggies from oven and drizzle with remaining maple syrup. Add salt and pepper to taste.
- Add veggies to a serving dish and top with dried cranberries.
- Serve immediately.
ps – for my local Angelenos, all of the veggies in this recipe can be found on Milk & Eggs and delivered straight from a local farm to your doorstep in less than 48 hours!
Also, I’m doing a Milk & Eggs giveaway over on Instagram this evening and two winners will each get $50 to spend on groceries!
Want more nutritious plant-based Thanksgiving recipes? Try these:
My Vegan Green Bean Casserole made with a quick and easy homemade cream of mushroom soup.
A creamy and creative Lemongrass + Ginger Butternut Squash Soup.
This Pear Pomegranate and Pecan Arugula Salad tossed in a light and flavorful Pear Vinaigrette that only requires three main ingredients!
And stay tuned tomorrow for my final plant-packed holiday recipe – my vegan Thanksgiving Lentil Loaf!
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Weigh-in: Had you heard of “supertasters” before? Do you think you might be one? Will you try these Sweet + Savory Thanksgiving Vegetables?
*This post is sponsored by Milk & Eggs but all recipes, photos, and opinions are my own.