3 INCREDIBLY TASTY VEGGIE RECIPES FOR THANKSGIVING
Who else is thinking about all the delicious food waiting for us at Thanksgiving dinner this year? While the main focus might be turkey, stuffing, and creamy mashed potatoes, you can’t forget the delicious veggie side dishes! A few great side dishes with extra-complex flavors just make the whole experience even more memorable.
This year, we’re thankful for everything we can grow here, a flourishing community of gardeners in Indianapolis, and connections with family and friends. And we’re showing it by sharing some of our favorite twists on classic vegetable side dishes!
Root veggies are the heart of fall and winter meals.
Here are a few delicious veggie recipes to include in your Thanksgiving dinner menu. Whether you have homegrown veggies on-hand or not, these are all worth cooking up for your family.
HOMEMADE MUSHROOM SOUP
Mushroom soup is a classic comfort food, and it’s a perfectly simple starter dish to warm you up and get the family excited for what’s to come.
The secret to this recipe is to use a variety of mushrooms. You can make this soup with only 1 type of mushroom, but the flavors will be much better if you use at least 2 different types, and ideally 3-4 if you can find them. Whatever kinds of fresh mushrooms you can get, this creamy soup is sure to be delicious. If you’ve still got fresh thyme or other herbs hanging around, even better!
Ingredients
2 tbsp butter
1.5-2 pounds of mushrooms, sliced or chopped
3 cloves garlic, minced
1 onion, diced
4 cups veggie broth
1/2 cup white wine
1 cup heavy cream
1/2 tsp dried thyme (1 tbsp of fresh thyme)
2 tbsp cornstarch
Salt & pepper to taste
Melt half the butter in a large heavy-bottom pan, and sauté mushrooms on high heat until starting to brown, approximately 7-10 minutes. Remove from heat and set aside.
In a large stockpot, saute onions over medium-low heat with the remaining butter until translucent, then stir in the wine and garlic. Simmer until slightly reduced, 3-4 minutes. Add veggie broth, cream, thyme, and mushrooms. (Reserve half the mushrooms if you prefer a chunky soup.) Bring to a boil and then reduce heat to simmer for 10-15 minutes.
In a small bowl, whisk together cornstarch and 1/4 cup water, making sure there are no lumps. Stir the cornstarch mixture into the soup and simmer for a few minutes until thickened. Blend half the soup in a blender or with an immersion blender. If a chunkier soup is preferred, add the reserved mushrooms after blending. Serve hot and garnish with a drizzle of cream and/or a sprig of any fresh herb.
LEMON & PARMESAN ROASTED CAULIFLOWER & BROCCOLI
This lemon and parmesan roasted cauliflower and broccoli recipe is downright addictive. The best part is it’s super fast and easy to make, and you probably have most of the ingredients on hand.
1 head broccoli, chopped into florets
1 head cauliflower, chopped into florets
1/2 cup olive oil
4 tsp lemon juice
3 cloves garlic, minced
2 lemons, quartered
4 tbsp parmesan cheese
salt & pepper
Preheat oven to 425ºF. Spray a baking sheet or line it with parchment paper.
Combine broccoli and cauliflower in a bowl.
Whisk olive oil, lemon juice, minced garlic, and half the parmesan cheese together. Pour over the broccoli and cauliflower and toss together until everything is well coated.
Spread in a single layer on your baking sheet, and place the lemon wedges evenly across the sheet.
Bake for 12-15 minutes until tender and crisp on the edges. Remove from the oven, transfer to a serving dish, and sprinkle the rest of the parmesan on top. You can squeeze some fresh lemon juice over the top for a little extra zing.
ROASTED ROOT VEGGIES WITH BALSAMIC GLAZE
Root veggies are the heart of fall and winter meals. There’s nothing quite as satisfying and filling as some hearty root veggies, especially if you grew and preserved them yourself. The balsamic glaze takes this classic dish up a notch with a hit of tangy sweetness.
If you don’t have all of these root vegetables, don’t worry—just use what you have. This recipe is so customizable; you can use whatever veggie you like. You can serve these roasted veggies fresh and hot, or allow to cool for a while before serving. If you’re going to let them cool for a while, don’t add the balsamic glaze until you’re ready to serve.
Ingredients
1 sweet potato
1 turnip, peeled
2 parsnips
4-5 carrots
1-2 medium onions
3-4 beets
2-3 medium-sized potatoes
6 whole garlic cloves
3-4 tbsp olive oil
2 tsp ground cumin
2 tsp dried oregano
2 tsp dried thyme
Salt & Pepper to taste
5-6 sprigs fresh rosemary (save a couple for presentation)
Balsamic Glaze
2 cups balsamic vinegar
1/2 cup maple syrup, honey, or brown sugar
Wash, peel, and chop all veggies into approximately 1-inch cubes
Preheat oven to 400ºF.
Mix veggies together in a large bowl. Drizzle olive oil over them, sprinkle in the cumin, oregano, thyme, salt, and pepper. Mix well until all veggies are well-coated.
Spray a large baking pan with cooking spray or line with parchment paper. Spread the veggies out evenly on the pan, and space out 3-4 of the rosemary sprigs on top.
Pop the pan in the oven to roast for 20-25 minutes.
In a saucepan, combine the balsamic vinegar and maple syrup, honey, or brown sugar. Bring to a low boil and reduce to a simmer over low heat. Allow it to simmer away until it has reduced by half; it should take approximately 8-10 minutes. When the sauce coats the back of a spoon, remove from heat and set aside to cool.
After 20 minutes, stir or turn the veggies, then roast for another 25-30 minutes. The edges should be turning a golden brown, and the veggies should be cooked through if you pierce them with a fork.
Take the veggies out of the oven, discarding the baked rosemary sprigs, and transfer them into your serving dish. Drizzle the balsamic glaze over the veggies, and arrange 1-2 fresh rosemary sprigs on top.
