Thanksgiving Vegetarian Sides

Thanksgiving Sides 2016

Sometimes Thanksgiving Dinner can be difficult for someone to eat healthy and be a vegan, vegetarian, and/or gluten free. Here are three super easy, quick, and delicious sides that make perfect healthy accompianments to any Thanksgiving feast. Try them for yourselves and put your own spin on things to fit with your other sides and tastes.

 

Agave Nectar Glazed Carrots

Serves 8

Ingredients:

2 Tbs coconut oil
2 lb. baby carrots, halved lengthwise if thick
¼ cup agave nectar
2 tsp. gluten free Dijon mustard
1 Tbs chopped fresh tarragon

Directions:

  1. Heat oil in large saucepan over medium-high heat. Add carrots, and sauté 5 to 7 minutes, or until they begin to brown.
  2. Add agave nectar, mustard, and 1 cup water; season with salt and pepper, if desired.
  3. Cover, reduce heat to medium, and simmer 10 minutes, or until carrots are tender. Uncover, increase heat to medium-high, and simmer 5 minutes, or until liquid is syrupy and carrots are glazed. Stir in tarragon just before serving.
Nutritional Facts: per serving
84 cal; 4g total fat (3g sat fat); 13g carb; 49mg sod; 1g protein; 10g sugars
*This recipes are based off of recipes from Gluten Free Living Magazine

 

Roasted Sweet Potato and Brussles Sprouts

Serves 8

Ingredients:

1 lb Brussels sprouts, trimmed
1 large sweet potato, peeled and chopped
2 cloves garlic, smashed
⅓ cup coconut oil1 tsp cumin
½ tsp sea salt
pepper to taste
1 Tbs apple cider vinegar
fresh thyme, to garnish

Directions:

  1. Preheat your oven to 400F. Line a large sheet pan with foil and spray with nonstick cooking spray.
  2. Add brussels sprouts, sweet potato, and garlic to a large bowl.
  3. Pour melted coconut oil over the vegetables. Add cumin, salt, and pepper to bowl and stir to coat.
  4. Pour the veggies onto the baking sheet. Roast in oven for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
  5. Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme.
Nutritional Facts: per serving
100 cal; 7g total fat (6g sat fat); 9g carb; 170mg sod; 1g protein; 2g sugars
*This recipes are based off of recipes from Gluten Free Living Magazine

 

Cauliflower and Kale Salad

Serves 8

Ingredients:

1 small head of cauliflower
¾ cup dried cranberries
¾ cup golden raisins
½ cup red onion, diced
1 garlic, minced
3 Tbs pumpkin seeds
2 Tbs coconut oil
2 Tbs balsamic vinegar
salt and pepper, to taste

Directions:

  1. Blend cauliflower in a food processor to form cauliflower rice. Remove to a bowl.
  2. Add kale, dried cranberries, raisins, red onions, and pumpkin seeds to the cauliflower. Mix together well.
  3. Whisk together olive oil, balsamic vinegar, and garlic in a small bowl.
  4. Drizzle dressing over salad until well combined.
Nutritional Facts: per serving
175 cal; 9g total fat (6g sat fat); 25g carb; 25mg sod; 3g protein; 17g sugars

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