These two simple and scrumptious Thanksgiving sides make for great additions to your turkey day table. I can promise you’ve never had such flavorful or festive brussels sprout. Crunchy hazelnuts, dijon mustard, and a hint of lemon all combine to make this overlooked veggie a holiday breakout star.

Brussels Sprout Ingredients:

• 4 tablespoons of olive oil
• 4 garlic cloves, chopped
• 30 oz brussels sprout, halved and sliced 
• 1 cup hazelnuts, chopped 
• 2 tablespoons traditional Dijon mustard
• 1 lemon, juiced 
• 1 tsp salt 
• 1/2 tsp pepper

Brussels Sprout Instructions:

• In a large skillet, sauté garlic and two tablespoons of olive oil over medium/low heat.
• Add brussels sprout and remaining tablespoons of olive oil.
• Toss constantly, approximately 7-10 minutes, until the color of the brussels sprout is a vibrant green and the leaves start to soften.
• Add hazelnuts and mustard, toss for another 4 minutes.
• Remove from heat, add lemon juice and salt/pepper, toss.
• Serve immediately. 

Pro Tips:

• Prep the garlic, hazelnuts, brussels sprout the day before and store in airtight containers (garlic and brussels sprout in the fridge and hazelnuts at room temperature) to save time on Thanksgiving Day.
• Prepping the brussels sprout means: 1) peeling the 2-3 dark bitter outside layers until you get to the lighter inside layers, 2) cutting off the bottoms, and 3) halving and slicing.
• Make dish approximately 10 minutes before serving for optimum taste and texture.

Jovial Foods makes the best gluten free pasta elbows and also developed a yummy one-pot Mac and Cheese recipe for them. Below is my tweaked version  — more cheesiness  — of their original recipe.

Mac and Cheese Ingredients:

• 1 12 oz. box of Jovial gluten free elbows
• 2 cups water
• 2 cups milk
• 2 tablespoons butter
• 1/2 teaspoon sea salt
• 1 8 oz. package of shredded sharp cheddar
• 1/2 cup Pecorino Romano cheese, grated
• 1/2 teaspoon paprika

Mac and Cheese Instructions:

• Slowly bring water, milk, and butter to boil.
• Add pasta, stirring until the water and milk come to a boil again.
• Adjust heat to keep a slow, steady boil, stirring occasionally. Cook pasta for one minute more than indicated cooking time.
• Turn off heat and stir in cheeses and paprika.
• Let stand a few minutes before serving.