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