3 healthy veggie sides you can serve with (or without) turkey

Thanksgiving vegetable side dishes When you bite into the tagliatelle at Cafe Clover in New York City’s West Village, you’re not thinking about the fact that it’s made with quinoa and has been vetted by a nutritionist, like every dish on the menu. You’re just thinking, “yum.”

That’s thanks to chef David Standridge, which is why when we heard he’d be hosting a delicious, healthy Thanksgiving feast at the restaurant, we had to get the recipes.

Standridge will be serving a prix fixe that includes dishes like carrot soup with avocado and cumin coconut oil, cauliflower steak, and turkey with roast mushroom dressing and spicy cranberries. Plus, these vegetable dishes that elevate traditional sides like roasted Brussels sprouts and baked squash—in terms of flavor and nutritional profile.

Whip them up at home, or, if you don’t have plans yet (and your kitchen’s the size of a broom closet), you know where to go. —Lisa Elaine Held

(Photos: Cafe Clover)


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Thanksgiving vegetable side dishes Braised Kale with Spicy Southern Vegan Braise

Serves 4-6 as a side

3 bunches Lacinato (Tuscan) kale washed and roughly chopped
1/2 cup molasses
1 Tbsp chili flakes (adjust to taste)
3 Tbsp extra virgin olive oil
1 tsp applewood-smoked sea salt

In a large, heavy-bottomed pot heated over medium heat, add oil and chili flakes and stir for 30 seconds. Add kale and stir until wilted. Add molasses and enough water to completely cover the kale.

Simmer until liquid is a loose syrup, stirring occasionally. Add salt and serve. (Kale can be made ahead and reheated prior to serving.)


Thanksgiving vegetable side dishes Roasted Brussels Sprouts with Smokey Maple Vinegar and Pickled Apples

Serves 4-6 as a side

For the Brussels:

6 cups Brussels sprouts, cut in half
3 dried chipotle chilis
1/2 cup cider vinegar
1/2 cup maple syrup
1/2 cup chia seeds

For the apples:

1/2 cup cider vinegar
1/2 cup maple syrup
1 Tbsp salt

Slice apples into 1/8-inch half moons. Bring vinegar, maple syrup, and salt to a boil and pour over apples. Let stand 20 minutes.

Add chipotle chilis (stems removed), vinegar, and maple syrup to blender and blend until smooth.

In a large pan, or in batches in a medium sauté pan, brown Brussels on the cut side in canola oil.  Reserve.

In a sauce pot, heat chipotle mixture to a simmer.

In a large mixing bowl, add drained apples, Brussels, and toss in chipotle mixture. Toss in chia seeds and mix until coated.

Reserve at room temperature. Arrange in oven-proof roasting pan and heat in 450F oven for five minutes just prior to serving.


Thanksgiving vegetable side dishes Baked Acorn Squash with Coconut Glaze and Sage

2 medium acorn squash, cut in quarters, seeds removed
1 cup extra virgin coconut oil
1/2 cup brown sugar
1/2 cup fresh sage leaves, chopped

Preheat oven to 350.

On a baking sheet, arrange squash, skin side down. Brush with melted coconut oil and season with salt and pepper. Bake for 20 minutes, or until golden brown and soft.

In a small sauce pan, gently heat ½ cup of coconut oil. Whisk in brown sugar off of the heat until combined. Whisk in sage leaves.

Prior to serving, brush squash with. glaze and return to oven for 10 minutes. Arrange on plate and drizzle with remaining glaze.

News flash: If you need a non-turkey main dish to serve these sides with, there is now a vegetarian version of the turducken (and it’s kind of amazing).


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