Description
A collection of delicious vegan side dishes perfect for Thanksgiving that will please everyone at the table.
Ingredients
Scale
- 2 cups of Brussels sprouts, halved
- 1 cup of sweet potatoes, diced
- 1 cup of green beans, trimmed
- 1 cup of quinoa, rinsed
- 1/2 cup of cranberries, dried
- 1/4 cup of pecans, chopped
- 2 tablespoons of olive oil
- 1 tablespoon of maple syrup
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss Brussels sprouts, sweet potatoes, and green beans with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
- Meanwhile, cook quinoa according to package instructions.
- In a separate bowl, mix cooked quinoa with dried cranberries and chopped pecans.
- Once the vegetables are done, combine them with the quinoa mixture and drizzle with maple syrup.
- Serve warm and enjoy!
Notes
- Feel free to add other vegetables like carrots or cauliflower.
- For added flavor, consider adding herbs like thyme or rosemary.
- This dish can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg