For an avid entertainer like myself, Thanksgiving is the ultimate holiday to host. This year I’m giving my Thanksgiving table a timeless, rustic update inspired by the colors of autumn, pumpkins, and a bountiful harvest. This year’s table setting is all about bringing the harvest home and gathering with a grateful heart to celebrate with friends and family.
I partnered with my friends at Chinet to create a beautiful and stress-free table setting that your friends and family will love. When it comes to entertaining I’m a firm believer in making it effortless, convenient and memorable for everyone. With a few simple tips and your favorite Chinet products you too can create a beautiful Thanksgiving dinner table without having to sacrifice on style, and the best part is you won’t have to spend time in the kitchen doing dishes after the meal is over!
This is one of my favorite side dishes to serve at Thanksgiving, not only does it look so colorful and pretty it is such an easy recipe to make for a large crowd.
- Roasted Brussels Sprouts:
- 3 cups Brussels sprouts ends trimmed, yellow leaves removed
- 3 tablespoons olive oil
- ¼ teaspoon Salt to taste
- Roasted Butternut Squash:
- 1½ lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- Other Ingredients:
- 2 cups pecan halves
- 1 cup dried cranberries
- Roasted Brussels sprouts:
- Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
- Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened
- Roasted butternut squash:
- Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
- In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
- Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
- Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time.
- Assembly:
- In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.
Navy and metallics are a hot trend this fall and I’ve incorporated this classic and chic trend into our Thanksgiving decor this year. Make sure you head over to the Chinet blog to see my 5 simple tips for hosting the ultimate, and effortless Thanksgiving dinner.
I’ve always believed that the best conversations happen when family and friends are gathered together around the table with good food, great conversation and lots of laughter. Whether you are planning a huge Thanksgiving dinner for the entire family or a smaller more intimate affair with close friends; set the table, count your blessings and bring the bounty of the fall home with a simply beautiful rustic Thanksgiving table.
What are your favorite Thanksgiving traditions or tips for making the holiday extraordinary with out all the stress?
For more Thanksgiving inspiration, crafts and recipes be sure to check out these popular posts.
Kid Friendly Thanksgiving Table Setting
Holiday Entertaining Tips For Your Thanksgiving Table
Thanksgiving Side Dishes Your Guest Will Love
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Wow! Beautiful. I love the pops of navy in this setting.
-Marly
So beautiful! You have the most creative posts! I would love for you to link this up over at the Farewell Fall Blog Party!
Have a great Thanksgiving!