Satisfying and Surprising Veggie Side Dishes + Diana’s Vegetarian Thanksgiving Tips

Veggie-forward holiday recipes!

Happy Monday! We’re entering the holiday season, so we wanted to share some insight on how to add more vegetable-forward dishes to your holiday gatherings. Diana takes us through some of her favorite vegetarian Thanksgiving dishes, plus we’re offering four veggie-heavy recipes to try. They are not only filling and delicious but also healthy! These recipes add extra fiber, antioxidants, and nutrients to your holiday meals.

Below we offer:

• Autumn Ingredient Salad (free for all readers!)

• Braised Broccoli, Orange, and Parmesan

• Hashed Brussels Sprouts

• Roasted Squash and Apple Soup with Cilantro Walnut Pesto

We want to know: What veggie side dishes did you grow up having on holidays? Do you still make them? Share in the comments!

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Diana’s Vegetarian Holiday Dishes

I’ve turned my love of food into a career, so it probably doesn’t come as a surprise that Thanksgiving is one of my favorite holidays. While it can be a meat-forward day, most traditional sides are vegetarian! And in my opinion, Thanksgiving side dishes are the best part. I don’t feel the need to reinvent the wheel with Thanksgiving, but I do think that choosing high-quality, flavorful ingredients makes all the difference. Good olive oil, fresh herbs, and real butter can be the difference between an okay dish and a fan favorite. That’s a lesson I’ve really learned from my dad.

Roasted root vegetables are always a staple. I toss carrots, parsnips, rutabaga, onions, and sweet potatoes with olive oil, salt, and pepper, and roast them until they’re caramelized and golden. I make my stuffing with sourdough bread (it adds the perfect tang), lots of herbs and spices, and, yes, butter. Mashed potatoes are non-negotiable, but I skip the overly sweet marshmallow-topped sweet potato casseroles.

I always make a big salad, with a simple balsamic and olive oil dressing. Brussels sprouts are one of my favorites, especially when they’re roasted until crispy or shaved thin with lemon and Parmesan.

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To make a cranberry sauce, I use real, whole berries simmered with orange zest. I think the flavor is worlds better than when it comes from a can. The same goes for our green bean casserole - we make it with fresh green beans and a homemade mushroom gravy.

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I love the nostalgia of Thanksgiving and the opportunity it offers for everyone to be together. I opt for traditional dishes; I just try to find high-quality ingredients, which makes even the simplest dishes taste amazing.

Veggie Recipes

Perfect as holiday sides or as any-day meals, these four recipes (plus an additional sauce recipe!) take advantage of seasonal ingredients. Enjoy!

Autumn Ingredient Salad

This colorful vegetable salad celebrates fall’s vibrant flavors and offers plenty of nutrients. Pro tip: Make this ahead of time; it tastes even better after the flavors have marinated overnight.

Braised Broccoli, Orange, and Parmesan

This dish has a sweet-and-sour effect from the combination of orange and tomato juices. A sprinkle of fresh Parmesan takes it to the next level. Broccoli is easily overcooked, so watch it carefully. A True Food Kitchen restaurant exclusive!