I'm traditional when it comes to certain things on Thanksgiving and mashed potatoes is one of them. I don't want skin, herbs, or "crushed" potatoes -- just straight-up cream and butter. Other sides can stand a little mixing up. Thanksgiving is already a very hearty meal, not every side dish needs a stick of butter and potatoes. Sometimes you need a "relief" side, ie. a lighter version of a classic Thanksgiving dish. This side will please your guests and their palates leaving you more (emotional) room for pie and spiked cider.

ROASTED BRUSSELS SPROUTS WITH CREME FRAICHE, LEMON, DILL & CRUSHED PISTACHIOS (Gluten-free, Vegetarian)

Serves 6

1.7lb. whole brussels, sliced thin

2-3 tablespoons olive oil

2 lemons, juice + zest

1/2 cup pistachios, crushed

3 tablespoons creme fraiche

1 oz. dill, minced

Sea Salt to taste

1. Preheat your oven to 400 degrees. Rinse, dry and slice brussels very thin (a mandolin would work great). Add them to a large mixing bowl with olive oil, juice and zest of 1 lemon and sea salt to taste.

2. Empty everything onto to a foil-lined baking sheet. Add half the dill and mix in gently with your hands. Bake for 30-45 minutes or until brussels are crispy!

3. Pour your brussels back into a large mixing bowl. Stir in the creme fraiche, rest of fresh dill and the juice & zest of the other lemon. Sea salt to taste and serve immediately!

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