We have been making a conscious effort to make more plant based meals in our home and have loved making vegetable side dishes that can be eaten with a salad or served alongside animal protein dishes. Most of these recipes can be tweaked to make them work for you and your dietetic needs, for example I will be omitting nuts in a lot of these recipes! A few of these dishes would also make wonderful sides for Thanksgiving! I hope you enjoy some of these recipes!
Stir Fried Brussel Sprouts
Stir Fried Brussel Sprouts these are a go to in our home and I make these about once a week if we have left overs they are super good to toss into a salad the next day!
Roasted Cauliflower With Lemon Zest
Roasted Cauliflower with lemon and herbs this is another easy go to and the light and fresh flavors are easy to pair back to most dishes. I mix up the herbs depending on the season, right now I am loving using rosemary and lemon.
Charred Broccoli With Chopped Peanuts
This is by far my favorite side I love anything roasted broccoli and the slight asian seasonings make it like umami heaven! I tweek this recipe by using a pinch of coconut sugar or splash of honey and skip the peanuts. I top with freshly chopped mint and cilantro.
Chickpea Pancakes With Fennel & Kale
These chickpea pancakes are on my “need to make ” list I think this recipe was be super fun to play with since they are savory pancakes. I think topping this with a fried egg would be delicious!
Roasted Parsnips With Romesco sauce
Roasted parsnips with romesco sauce. I would serve this with a big kale caesar salad for a beautiful Italian comfort meal that’s 100% plant based.
Roasted Miso Butternut Squash
Miso roasted butternut squash.. Say no more I am all over this! This would be a wonder dish to serve with some coconut rice and a big salad with a simple lime and tamari dressing.
Roasted Delicata Squash
This would be a wonderful and easy dish to make for Thanksgiving!
Shaved Sweet Potatoes With Harissa
This sweet potato recipe is a tried and true go to recipe for me. I love to serve it sliced for a nice dinner party but if I am making it on a weeknight I just make sweet potato wedges to save on time and effort. * This dish is also delicious topped with chopped mint and cilantro.
Hasselback Japanese Sweet Potatoes With Thyme And Sage
I love using Japanese sweet potatoes, they are sweet and have a nice nutty flavor, I love the combination of thyme, sage and garlic used in this dish! Perfect for Fall.
Spaghetti Squash With Mushrooms And Sage
Spaghetti squash with mushrooms and sage. This is such a warming and comforting Fall dish. I chopped up some kale ribbons and added it to my spaghetti squash and was amazing. I also think this would be a great side to roasted chicken, salmon or shrimp if prefer to eat animal protein.
Green Bean and Potato Salad
My mom made this potato salad and it’s so delicious. I am actually not a fan of white potato but love this recipe. I serve this over a mixed green and butter lettuce salad. It almost tastes like a nicoise salad without the tuna and egg.