Here are a few of the veggie side dishes for your Thanksgiving dinner!
Roasted Broccoli
Ingredients
- 1 pound fresh broccoli (about 2 medium or 3 small)
- 2 tablespoons olive oil?1/8 teaspoon fine sea salt
- Freshly ground black pepper?Fresh lemon wedges
- Toasted sesame seeds or gomasio, optional
- Tamari or soy sauce, optional
Method
- Heat oven to 400 degrees F.
- Cut broccoli heads into florets. Trim woody sections from broccoli stalks; peel and cut into bite-size pieces.
- Place broccoli pieces in a bowl; drizzle with olive oil and stir to coat.
- Spread broccoli in a single layer on a large rimmed baking pan.
- Sprinkle with salt and some freshly ground black pepper.
- Roast 20 minutes; stir.
- Roast about 10 to 15 minutes more or until broccoli is tender and browned.
- Transfer to a serving platter.
- Serve with fresh lemon wedges. If desired, sprinkle with sesame seeds and tamari.
Makes about 3 cups
Roasted Parsnips and Carrots with Hazelnuts
Ingredients
- 1 pound parsnips
- 1 pound carrots
- 2 tablespoons virgin unrefined coconut oil, melted (liquid) or olive oil
- 1 teaspoon garam masala
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper
- 1/4 cup chopped toasted hazelnuts
- Meyer lemon or orange wedges
Method
- Preheat oven to 375 degrees.
- Scrub and peel parsnips and carrots. Cut into bias slices, about 1/2 inch thick. Cut any larger pieces in half to make all pieces about the same size.
- Place veggies in a large bowl and drizzle with oil; stir to coat.
- Sprinkle with garam masala, salt and some freshly ground black pepper; stir to coat.
- Spread veggies in a single layer on a large shallow baking sheet.
- Bake 45 to 55 minutes until veggies are tender and lightly browned, stirring occasionally.
- Place roasted veggies in a serving bowl; sprinkle with toasted hazelnuts.
- Serve with Meyer lemon or orange wedges to squeeze over veggies.
Makes 4 servings (about 3 cups)
Wild Rice Salad with Broccoli Recipe
Ingredients
- 2 cups cooked wild rice
- 2 cups broccoli florets, blanched and cooled
- 2 cups sugar snap peas, blanched and cooled
- 1/2 cup coarsely shredded carrot
- 2 tablespoons extra virgin olive oil
- 2 tablespoons orange juice
- 1 tablespoon sherry vinegar
- 1 tablespoon tamari or soy sauce
- 1 teaspoon pure maple syrup
- 1/4 cup dried sweet cherries, halved
- 1/2 cup coarsely chopped toasted pecans
- Fine sea salt and freshly ground black pepper
Method
- In a large bowl combine wild rice, broccoli, sugar snap peas and shredded carrot.
- For dressing, in a small bowl whisk together olive oil, orange juice, vinegar, tamari and maple syrup.
- Pour dressing over wild rice mixture; stir to mix.
- Cover and refrigerate at least 2 hours.
- Before serving stir in cherries and pecans.
- Season to taste with salt and pepper.
Makes about 6 cups
Tip: Blanch the broccoli and sugar snap peas in boiling salted water for 2 minutes. Drain and run under cold water until cool.
Asparagus with Sesame Citrus Dressing
Ingredients
- 1 pound fresh asparagus
- 2 teaspoons organic safflower oil
- 1/8 teaspoon fine sea salt
- Freshly ground black pepper
- 2 tablespoons fresh tangerine or orange juice
- 1 teaspoon tamari or soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon pure maple syrup
- 1 teaspoon toasted sesame seeds or gomasio
Method
- Preheat oven to 400 degrees.
- Trim and discard woody ends from asparagus.
- Arrange asparagus in single layer on shallow baking sheet.
- Drizzle with safflower oil; sprinkle with salt and pepper.
- Roll asparagus on baking sheet to distribute the oil and seasonings.
- Bake 10 to 15 minutes until asparagus is tender and lightly browned.
- Place roasted asparagus on serving plate.
- For dressing, whisk together juice, tamari, sesame oil and maple syrup.
- Drizzle dressing over asparagus. Sprinkle with sesame seeds.
Makes 4 servings
Tip: Gomasio is a combination of toasted sesame seeds with sea salt. Added garlic or seaweed (sea vegetables) can also be found in some types of gomasio seasoning.
Ancho Roasted Sweet Potatoes
Ingredients
- 2 pounds sweet potatoes
- 2 tablespoons canola or safflower oil
- 2 teaspoons ancho chile powder
- 1/2 teaspoon coarse salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
Method
- Preheat oven to 375 degrees.
- Coat a 13 x 9-inch (3-quart) baking dish with cooking spray.
- Peel and cut sweet potatoes into bite-size pieces (1 1/2-inch chunks); place in baking dish.
- Drizzle oil over sweet potatoes and stir to coat.
- Sprinkle with ancho chile powder, salt and black pepper; stir to evenly distribute seasonings.
- Bake 40 to 50 minutes until potatoes are tender, stirring occasionally.
- Transfer potatoes to a serving dish.
- Drizzle with honey and lime juice; stir gently to coat.
Makes 6 servings
Tip: Ancho chile powder is simply ground dried ancho chiles. If you don’t have ancho chile powder you can substitute a chili powder blend. If your chili powder blend contains salt, omit or reduce the amount of coarse salt called for in the recipe.
Simple Roasted Cauliflower
Ingredients
- 1 medium head fresh cauliflower (about 1 3/4 to 2 pounds)
- 2 tablespoons olive oil
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper
- Fresh lemon wedges such as Meyer lemon
Method
- Heat oven to 400 degrees F.
- Trim leaves and woody core from cauliflower. Cut cauliflower into small florets.
- Mound cauliflower florets on a large rimmed baking pan.
- Drizzle with olive oil and sprinkle with salt and pepper; stir to coat cauliflower.
- Spread cauliflower in a single layer on a pan.
- Roast 20 minutes; stir.
- Roast about 20 to 30 minutes more or until cauliflower is fork tender and browned, stirring occasionally.
- Transfer to a serving bowl.
- Serve with fresh lemon wedges.
Makes about 3 cups
