3 Vegetarian Thanksgiving Sides

Thanksgiving is just around the corner and I think we can all agree that the turkey is typically the star of the menu, but if you’re a vegetarian, a good supporting cast of hearty vegetarian sides is key. The good news is that you don’t have to sacrifice taste for nutrition- and we’ve got three great sides to prove it.

Honey-Mustard Brussels Sprouts

Ingredients

  • 4 lbs brussels sprouts, halved
  • ¼- ½ cup olive oil
  • 1 tsp salt
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 2 tbsp mustard
  • 2 tsp soy sauce
  • black pepper to taste

Directions:

  1. Toss brussels sprouts in a large bowl with oil, and sprinkle with salt and black pepper.
  2. Arrange brussels sprouts in a single layer on a foil-lined baking sheet (you may need 2-3 baking sheets), and roast at 400º for 15 minutes, or until lightly browned.
  3. While the Brussels sprouts are roasting, whisk together vinegar, honey, mustard, and soy.
  4. When the Brussels sprouts are finished cooking, drizzle honey mustard mixture over them, and return to the oven for 1-2 more minutes.
  5. Remove and let cool 5 minutes before serving


Mashed Cauliflower

Ingredients

  • 1 head of cauliflower, chopped into florets (approx 3-4 cups)
  • ¼ cup almond milk
  • ¼ cup vegetable stock
  • 1 garlic clove, peeled and chopped
  • kosher salt, to taste
  • black pepper, to taste

Directions:

  1. Steam cauliflower florets over vegetable stock and chopped garlic cloves for approximately 15 minutes, or until tender (this can be done in a steaming basket over the stove top or in the microwave in a glass bowl).
  2. Drain vegetable stock. Place florets and chopped garlic in a food processor with ¼ c almond milk, salt, and pepper. Puree for 2-3 minutes, or until smooth. For added flavor, try adding a pinch of rosemary or thyme.


Scalloped Sweet Potatoes

Ingredients

  • Cooking spray or butter
  • 5 medium sweet potatoes, peeled and sliced into ¼” thick rounds
  • 2 cup coconut cream
  • 2 tbsp unsalted butter (or vegan butter)
  • 3 cloves of garlic, minced
  • 1 bay leaf
  • 1½ tsp fresh thyme leaves
  • ¼ tsp nutmeg
  • kosher salt, to taste
  • black pepper, to taste

Directions:

  1. Heat oven to 400º. Grease 9 x 13 baking pan and set aside.
  2. Simmer cream, butter, garlic, and bay leaf in a small saucepan over low heat.
  3. Combine thyme, nutmeg, salt, and pepper in a bowl.
  4. Place half of the sliced potatoes evenly along the bottom of the baking pan, sprinkle evenly with half of the dry seasoning mixture, cover evenly with remaining potatoes, and sprinkle evenly with remaining dry seasoning mixture.
  5. Remove bay leaf from simmering cream mixture, and pour evenly over potatoes.
  6. Cover with foil and bake for 30 minutes. Remove foil and broil for an additional 3-5 minutes.

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