veggie side dish

This vibrant veggie Christmas side dish beautifully contrasts sweet and savoury, make it up to four days in advance or freeze it

Red cabbage with balsamic vinegar & cranberries

olive oil

onions,

cloves

red cabbage, quartered, cored and thinly sliced

vegetable stock

tbsp balsamic vinegar

brown sugar

cranberry

Heat the oil in a large pan. Add the onions and fry, stirring every now and then, for about 10 mins, until they start to caramelise. Stir in the cloves, then add the cabbage and continue cooking, stirring more frequently this time, until the cabbage starts to soften.

Pour in the stock, add the vinegar and sugar, then cover and cook for 10 mins.

Stir in the cranberries and cook for 10 mins more. Cool and keep in the fridge for up to 4 days, or freeze for 1 month. Thaw in the fridge overnight. Reheat until very hot before serving.

The perfect fall side dish that pairs perfectly with just about anything. It is so tasty, I would even eat it for dessert!

Roasted Honey Cinnamon Butternut Squash Recipe

butternut squash (peeled, seeds removed, and cubed)

Tablespoons honey

cinnamon (depending on how much you want)

salt and pepper (to taste)

Preheat oven to 425 degrees F.

Spray a large baking sheet with non-stick cooking spray and set aside (I also lined my baking sheet with aluminum foil for easy clean up).

In a large bowl, toss squash with olive oil, honey, and cinnamon until all pieces of squash are lightly coated.

Spread squash in a single layer on the baking sheet (if you need to use two sheets to make it, be sure they are all in a single layer. If there is any overlap, the squash will steam instead of roast and we are going for that caramelized outside).

Roast in pre-heated oven for about 40 minutes or until squash reaches desired tenderness.

Top with salt and pepper and serve.

Tender broccolini, butter, fresh garlic, and lemon combine in this Easy Sauteed Garlic Broccolini.

Easy Sauteed Garlic Broccolini

broccolini

butter

salt, (or to taste)

black pepper, (or to taste)

garlic, (chopped

water

chopped fresh parsley, (for garnish)

Lemon zest, (for garnish)

Lemon wedges, (for serving)

Rinse and pat dry the broccolini.

Cut off the bottom third of the broccolini and discard. Set broccolini aside.

Melt butter in a skillet set over medium-high heat.

Once butter is heated, add broccolini to the butter and saute for 5 to 6 minutes, or until bright green and stems are lightly browned. Stir occasionally.

Season broccolini with salt and pepper.

Stir in garlic and toss around to coat.

Add water to the skillet; cover and cook for 1-½ to 2 minutes, or until broccolini is crisp-tender.

Transfer broccolini to a plate.

Garnish with parsley and lemon zest; serve with lemon wedges.

Yellow squash and corn medley is a flavorful one-skillet side dish that’s a celebration of fresh summer vegetables!

Yellow squash and corn medley

onion,

yellow crookneck squash, sliced

garlic,

corn

(4 oz.) jar pimientos, drained

herbs and cheese (see notes)

Heat oil in a large skillet over medium...

Heat oil in a large skillet over medium heat. Add onion and squash and sauté until tender, about 4-5 minutes.

Add garlic and sauté for another 30 seconds.

Add the corn and pimientos and stir to...

Add the corn and pimientos and stir to heat through for 1-2 minutes.

Serve hot topped with desired combo of cheese...

Serve hot topped with desired combo of cheese and herbs (see notes).

Here are our favorite holiday side dishes- vegan side dishes, vegetarian side dishes, fall salads and beautiful baked goods for the holiday table. Cranberry Sauce:

Thanksgiving Side Dishes: Cranberry Sauce 

cranberries, washed

maple syrup

apple,

salt

In a pot, cook cranberries, maple syrup and a pinch of salt over medium heat, until lightly simmering and cranberries begin to pop, about 8 minutes.  It is okay if cranberries are in different stages of breaking down.  Some will be popped, some will still be whole.

Remove cranberries from heat.  Add diced apples, orange zest and chopped orange.  Mix to combine.  It will thicken as it cools.

Refrigerate until serving.  This will keep 3 days in the fridge.

It looks so yummy ! I would like to try these receipes .

I'm in Australia and don't do thanksgiving but would start just to have a reason to make these recipes. This has to be some of the best healthy food I've seen. Just love receiving your emails with such beautifully presented food. Thank you Sylvia.

Hi Sylvia,
I just want to let you know that I love your plant based recipes...well the ones that I have chosen to make have been an incredible tasty treat. I am going to try some of these side dishes this Thanksgiving. Can't wait.

 I am so glad to find you and keep doing what you are doing. You are truly a find. Thank you! Denise

For a delicious side dish, roast butternut squash until caramelised and scatter with pistachios and thyme to serve

Roasted squash with crushed pistachios

butternut squash

pistachios

thyme

lemon

Heat oven to 200C/180C fan/gas 6. Toss the butternut squash with 1 tbsp of the olive oil and season. Roast in the oven for 40 mins until tender and caramelised.

Meanwhile, roughly crush the pistachios with the thyme and a pinch of salt using a pestle and mortar, or with the end of a rolling pin. Stir in the lemon juice and remaining oil, and check the seasoning. Spoon the pistachios over the squash to serve.

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Top 6 veggie side dish recipes from across the web

The most viewed veggie side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed veggie side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine