Easy Veggie Thanksgiving Sides
Thanksgiving is the bomb: A day of eating, drinking, and family. But for those who don’t eat meat, the Thanksgiving spread can be kind of a bummer. Beyond the turkey and gravy, there’s often sausage in stuffing, bacon in Brussels sprouts, and chicken stock in just about everything. While we’ve never dismissed a little bacon in our sprouts, we decided to make some delicious side dishes that can keep any vegetarian from making themselves sick on a diet of mashed potatoes and pie.
The trick to a good Brussels sprout is getting it nice and crispy, and pre-heating the baking sheet in a hot oven allows you to get that much-needed caramelization. Finished with some garlicky breadcrumbs, parmesan, and fresh lemon juice, this simple recipe may just be your new go-to.
The slightly bitter greens and sweet persimmon balance each other perfectly in this colorful Thanksgiving salad.
Turnips are undoubtedly one of the most overlooked root vegetables, and definitely one of our favorites. Here we use baby white turnips, also known as Tokyo turnips, which have tender stalks and leaves that taste great when sautéed with a little olive oil and garlic. If you can’t find the Tokyo variety, conventional turnips will work just fine—simply peel and cut into 1-inch pieces before roasting. Serve alone or substitute kale or swiss chard for the turnip greens.