Low Carb Side Dishes for Thanksgiving Meal or Potluck Offering

Thanksgiving is all about high carb.  Mashed potatoes, candied yams, stuffing….  Your family or guests may appreciate a low carb dish.  Fancied up vegetable sides maybe just the right offering.

*****Brown-sugar glazed beets-or carrots****

  • 3 Tablespoons brown sugar
  • 2 Tablespoons orange juice
  • 1 Tablespoon unsalted butter
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon pepper
  • 3 Cups steamed cubed beets or carrots, fresh or canned. Cut into 1/2 to 1 inch pieces


  1. Combine brown sugar, orange juice, butter, salt, and pepper in a large nonstick skillet.
  2. Cook over medium heat until sugar and butter are melted and starting to bubble.
  3. Stir in your vegetables and cook until most of the liquid has evaporated and the vegetables are coated with glaze.  6-8 minutes

****Creamy Green Beans****

  • 1 pound green beans, trimmed and cut into 1 inch pieces or 1 package frozen green beans-thawed
  • 3 Tablespoons reduced-fat mayonnaise or whipped dressing
  • 2 Teaspoons dijon mustard or what you have
  • 1/8 Teaspoon salt


  1. Place beans in a steamer basket and steam over boiling water until tender or hot.
  2. Whisk dressing, mustard, and salt in a medium bowl.
  3. Add beans, toss to coat.

****Glazed mini carrots****

  • 3 cups mini or baby carrots(1 pound)
  • 1/3 cup water
  • 1 Tablespoon honey
  • 2 Teaspoons butter
  • 1/4 teaspoon salt or to taste
  • 1 tablespoon lemon or orange juice


  1. Combine carrots, water, honey, butter and salt in a large skillet.
  2. Bring to simmer over med-high heat.
  3. Cover and cook until tender 5 to 7 minutes
  4. Uncover and cook, stir often; until syrup is a syrupy glaze 1 to 2 minutes
  5. Stir in juice


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