If you’re planning a gluten-free Thanksgiving menu, consider this your ultimate guide with recipes everyone at the table will love (whether they’re gluten-free or not).
Whether you’re celiac (like me) and hosting a gluten-free Thanksgiving or cooking a few gluten-free recipes to take to another dinner, I’ve got you covered with dependable, crowd-pleasing dishes. After more than a decade of creating gluten-free recipes, I’m confident that everyone at the table will love these recipes, no matter their dietary preference. From the best turkey recipe, to essential Thanksgiving sides and sweet desserts, these recipes deliver all the cozy holiday flavors without the gluten!
Gluten-Free Thanksgiving Dinners
Turkey Recipe: There’s a reason why this turkey recipe is always a top-ranked recipe—it’s foolproof! That crispy, golden skin, and juicy, tender meat is much loved by everyone at the table. And with no stuffing in the turkey, it’s 100% gluten-free! Make sure to watch my video on how to carve turkey for those perfect slices.
Turkey Breast Recipe: If you’re planning on a smaller gathering, you could always roast just a turkey breast or even make turkey meatballs.
Prime Rib: The garlic herb crust on this prime rib will have all guests going back for seconds. It’s a holiday favorite for a reason!
Roast Chicken: If you’re looking for non-turkey Thanksgiving dinner ideas, my incredibly simple roast chicken recipe is always a winner.
Beef Tenderloin: This beef tenderloin cooks in half the time of prime rib and delivers a little sophistication to the table. Serve it with my homemade horseradish sauce for a delicious pairing.
Gluten-Free Thanksgiving Side Dishes
Honey glazed carrots: When it comes to the best Thanksgiving side dishes, these honey-glazed carrots are always a winner. They’re sweet, easy to make on a sheet pan, and always disappear fast.
Mashed Potatoes: This is a classic side dish! Though if you’d like to switch it up a bit this year, make my mashed sweet potatoes or mashed butternut squash for a soft and creamy side.
Parmesan Herb Roasted Acorn Squash: This savory spin on roasted acorn squash always disappears quickly. The squash slices are perfectly tender and coated with a golden, cheesy seasoning.
Sweet Potato Casserole: This healthier take on sweet potato casserole is a must-make side dish. I’ve swapped marshmallows for a sweet and crunchy pecan topping.
Thanksgiving Peas: This is one of my personal favorite Thanksgiving side dishes! Crispy pancetta is sautéed with peas, sweet pear, and shallots, with a lemony, Dijon mustard flavoring throughout.
Creamed Corn: This classic side dish is always a great option! And its sweet and creamy bite always reminds me of simple comfort food at home.
Balsamic Bacon Brussels Sprouts: Roasted Brussels sprouts are tossed with crispy bacon, sauteed onion, and my homemade balsamic glaze for a sweet and tangy finish. This dish always gets devoured!
Gluten-Free Thanksgiving Appetizers
Deviled Eggs: The number one Thanksgiving appetizer year after year is my deviled eggs. Everyone loves them!
Stuffed Mushrooms: While many stuffed mushrooms contain breadcrumbs, I swap in chopped pecans for a crunchy bite that’s totally gluten-free. And if you want to get extra-fancy, you can make these crab stuffed mushrooms.
French Onion Dip: A classic holiday appetizer made from sour cream, mayonnaise, caramelized onions, garlic, chives, and parsley. It’s creamy, full of herbs, and guaranteed to get devoured within minutes of serving!
Baked Brie: It doesn’t get more festive than this baked Brie with cranberry sauce. Plus, it’s super easy to make in under 10 minutes.
Gluten-Free Thanksgiving Salads & Soups
Sweet Potato Salad: This sweet potato salad combines perfectly seasoned roasted sweet potatoes, lentils, cranberries, and my favorite savory-sweet maple mustard tahini dressing. It’s almost like an autumn twist of my broccoli salad!
Waldorf Salad: A delicious symphony of crisp apples, celery, grapes, and crunchy walnuts, tossed in a tangy-sweet, creamy dressing that adds the perfect refreshing touch.
Carrot Salad: Highlighting fall colors, this orange carrot salad is light, fresh, and perfectly dressed with honey mustard flavor.
Shaved Brussels Sprouts Salad: A blend of seasonal ingredients such as Brussels sprouts, red apples, and cranberries, all tossed in a homemade lemon vinaigrette.
Butternut Squash Soup: The natural creaminess of this classic Thanksgiving soup feels like a hug in a bowl! And this roasted version is extra special.
Gluten-Free Thanksgiving Desserts
Gluten-Free Pumpkin Pie: This tastes unbelievably similar to a traditional pumpkin pie recipe, yet it’s gluten-free and dairy-free. And no one will even know if you don’t tell them!
Apple Crisp: This is one of my favorite Thanksgiving dessert recipes. The sweet cinnamon apple filling is layered with the best oat crumble topping and baked until golden. Just remember to use certified gluten-free oats.
Gluten-Free Carrot Cake: This elegant carrot cake is made with three layers of spiced cake, then coated with a luscious cream cheese frosting.
Almond Cake: A naturally gluten-free cake made from almond flour, it’s the perfect dessert for Thanksgiving. For a more festive vibe, top it with whipped cream and fresh fruit.
Flourless Chocolate Cake: For my holiday chocolate lovers, this light and fluffy flourless cake only requires 5 ingredients!
More Gluten-Free Thanksgiving Tips
- To help reduce stress for the big holiday, make sure to check out my Thanksgiving game plan with timelines and tips. And grab my free downloadable Thanksgiving Guide (in PDF format) that will help you serve up your best gluten-free Thanksgiving dinner yet!
- If you’re attending Thanksgiving at a friend’s or family member’s house, always offer to bring a dish. That way, you can guarantee at least 1 to 2 items will be safe to eat on the Thanksgiving menu.
- Don’t forget to make the essential sauces like cranberry sauce and gluten-free gravy!
If you make any of these gluten-free Thanksgiving recipes, I’d love to hear how they turned out in the comment box below! Your review really helps give confidence to other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Balsamic bacon Brussels sprouts are the ultimate veggie side dish for holidays like Thanksgiving and Christmas. Everyone will love it!
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Slice the sprouts. Preheat the oven to 425°F (220°C). Cut the end off the Brussels sprouts, then slice them into quarters. Some leaves may come loose and that’s okay.
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Roast the sprouts. Add the Brussels sprouts and any loose leaves to a sheet pan. Toss with oil, salt and pepper. Roast the Brussels sprouts for 25 to 30 minutes, stirring halfway through.
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Cook the bacon. While the Brussels sprouts are cooking, slice the bacon into ½-inch thick pieces. Add the bacon to a pan over medium heat. Cook until the bacon becomes crispy, stirring frequently. Use a slotted spoon to remove the bacon to a paper towel-lined plate. Drain off most of the bacon grease (you can render and save the bacon grease for future use!), but keep about one tablespoon left in the pan.
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Make balsamic reduction. At the same time you’re cooking the bacon, add the balsamic vinegar to a small pot. Simmer this on medium heat for 10 to 12 minutes, or until it’s reduced by a third to a half. When it’s done, you should have about 3 tablespoons remaining in the pot. Then turn off the heat.
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Cook the onion. Add the diced onion to the pan and cook over medium heat for 2 to 3 minutes, until it becomes translucent. Add the crispy bacon back to the pan, give it a stir and turn off the heat.
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Mix together. When your Brussels sprouts are done, remove them from the oven. Add the onions and bacon to the sheet pan, then pour the balsamic reduction on top. Stir everything together.
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Serve. Transfer the balsamic bacon Brussels sprouts to a serving platter and enjoy!
- Want more Brussels sprouts? You can easily add up to 2 pounds without changing any other ratios in the recipe. So feel free to add a little extra!
- I purposefully cook the bacon separately for that extra crispy texture. I find that when cooking bacon on the same baking sheet as the Brussels, you always end up with uncooked pieces of bacon. So it really is worth it to cook the bacon separately.
- For storing leftovers: Place the cooled Brussels sprouts in an airtight container and store them in the refrigerator for 3 to 4 days. Just note that the sprouts will soften over time.
- For reheating leftovers: For the best results, reheat them in a 375°F (190°C) oven for 8 to 10 minutes to help them crisp up again. Alternatively, you can use an air fryer for a quick and crispy finish. If you’re in a hurry, microwaving works too, though they may be softer.
- If you’re not a fan of balsamic vinegar, you can just make regular roasted Brussels sprouts with bacon and onions. And toss them in my Dijon vinaigrette!
Calories: 264kcal | Carbohydrates: 14g | Protein: 9g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 282mg | Potassium: 545mg | Fiber: 4g | Sugar: 5g | Vitamin A: 869IU | Vitamin C: 97mg | Calcium: 55mg | Iron: 2mg
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