Healthy Appetizers For Thanksgiving

Avoid overindulging in appetizers before a Thanksgiving feast. Sorry! We do not create the rules. You may, however, have light appetizers in the interim. These 20 dishes will tide you over till turkey season arrives.

Healthy Appetizers For Thanksgiving

1. Sweet Potato Hummus

I wanted something simple and appropriate for a fall party. I discovered a sweet potato hummus recipe and modified it to make it even simpler to prepare. It's a good balance of naturally sweet and normally salty. Serve with pita wedges, crackers, or chopped vegetables.

Ingredients

• Three sweet potatoes.
• 1 (15 ounce) can of garbanzo beans, drained and rinsed.
• 2 tablespoons extra virgin olive oil.
• 2 tablespoons tahini.
• 2 tablespoons lemon juice.
• ½ teaspoon lemon zest, ¼ teaspoon cumin, ¼ teaspoon powdered coriander.

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Poke holes all over sweet potatoes with a fork.
3. Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.

2. Tarragon and Spice Deviled Eggs

No holiday meal is complete without deviled eggs. These are a great twist on the classic. 

Ingredients

• 12 eggs
• ⅓ cup mayo
• 3 tablespoons prepared horseradish (or to taste).
• 1 ½ tbsp Dijon mustard.
• 2 Tbsp minced garlic.
• 2 teaspoons of delicious pickle juice.
• Add 2 tablespoons cider vinegar, salt, and ground black pepper to taste.
• 4 teaspoons of chopped fresh tarragon.
• 2 teaspoons minced green onion (white only)

3. Roasted Pumpkin and Goat Cheese Crostini

If you're searching for a fantastic appetizer that will wow your visitors, look no further! This crostini is full of flavor. It takes some time to prepare, but it is well worth it! If desired, add more goat cheese.

Ingredients

• 2 cups of chopped raw pumpkin.
• 2 tablespoons of extra virgin olive oil, divided.
• Add 2 tablespoons chopped fresh sage, salt, and ground black pepper to taste.
• 2 tablespoons butter.
• Thinly slice one leek with just white and light green sections.
• One French baguette.
• 1 clove garlic.
• 1 (4 oz) log goat cheese, at room temperature.

Directions

• Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius), and prepare a baking sheet with parchment paper.
• lace the chopped pumpkin on the prepared baking sheet. Drizzle with 1 tablespoon oil and gently toss to coat. Spread evenly and season with sage, salt, and pepper.
• Bake in a preheated oven for 20 minutes, or until tender.
• Meanwhile, melt the butter in a medium frying pan over medium heat. Cook until the leek softens and begins to caramelize, about 5 to 7 minutes. Remove the roasted pumpkin from the oven, transfer it to the pan, and mix to blend.

4. Roasted Brussels Sprouts and Prosciutto Poppers

These are amazing little appetizers. I make them for tailgating, cocktail parties, or sometimes just as a snack for my daughter and her friends for a sleepover. They are yummy!

Ingredients

• 1 pound Brussels sprouts, halved.
• 2 tablespoons extra virgin olive oil.
• Use coarse sea salt to taste.
• Grind black pepper to taste.
• Cut ¼ pound thinly sliced prosciutto into pieces.

Directions

1. Preheat oven to 400 degrees F (200 degrees C).

2. Toss Brussels sprouts with olive oil in a rimmed baking sheet. Season with salt and pepper.

3. Roast in preheated oven for 25 minutes. Stir Brussels sprouts and continue baking until tender, about 15 minutes more.

4. Heat a skillet over medium-high heat; cook and stir prosciutto until crisp, about 5 minutes. Remove from heat.

5. Sweet, Salty, Spicy Party Nuts

This spiced nuts recipe is made using a much easier technique than the stovetop pan method. You'll get beautiful, perfectly frosted nuts roasted evenly, with no bitter burned spots.

Ingredients

• cooking spray

• 1 cup untoasted walnut halves

• 1 cup untoasted pecan halves

• 1 cup unsalted, dry roasted almonds

• 1 cup unsalted, dry roasted cashews

• 1 teaspoon salt

• ½ teaspoon freshly ground black pepper

• ¼ teaspoon ground cumin

• ¼ teaspoon cayenne pepper

• ½ cup white sugar

Directions

1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.

2. Combine walnuts, pecans, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne; toss to coat.
3. Heat sugar, water, and butter in a small saucepan over medium heat. Cook until butter is melted and sugar is dissolved, about 1 minute.
4. Bake nuts in the preheated oven for 10 minutes. Stir nuts to coat with warm syrup; spread out in a single layer. Return to the oven and bake until nuts are sticky and roasted, about 6 more minutes. Allow to cool before serving.