25 Easy Veggie Dishes for a Healthier Thanksgiving Dinner

Garlic Roasted Brussels Sprouts

This simple yet flavorful dish will make even the staunchest sprout skeptics reach for seconds.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• Salt and pepper to taste

Cooking method:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts with olive oil, garlic, salt, and pepper.
3. Spread the sprouts in a single layer on a baking sheet.
4. Roast in the oven for 20-25 minutes, until tender and caramelized, stirring halfway through.

Maple Glazed Carrots

These sweet and savory carrots will add a vibrant splash of color and flavor to your Thanksgiving table.

Ingredients:

• 2 pounds carrots, peeled and sliced
• 3 tablespoons maple syrup
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking method:

1. Boil the carrots in a pot of salted water until tender, about 5-7 minutes.
2. Drain and return them to the pot, adding butter, maple syrup, salt, and pepper.
3. Cook over medium heat, stirring until the carrots are glazed.
4. Garnish with parsley before serving.

Butternut Squash Soup

This creamy, comforting soup is an ideal starter for a cozy Thanksgiving meal.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 3 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Nutmeg for garnish

Cooking method:

1. In a large pot, sauté the onion in a bit of oil until translucent.
2. Add the butternut squash and vegetable broth; bring to a boil.
3. Reduce the heat, cover, and simmer until the squash is tender.
4. Puree the mixture with an immersion blender until smooth.
5. Stir in coconut milk, season with salt, pepper, and a pinch of nutmeg.

Spinach and Mushroom Stuffing

This hearty, savory stuffing brings a fresh twist to a classic Thanksgiving side.

Ingredients:

• 1 loaf of whole-grain bread, cubed
• 2 cups fresh spinach
• 1 cup mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• Salt and pepper to taste

Cooking method:

1. Preheat your oven to 350°F (175°C).
2. In a pan, sauté onion, garlic, and mushrooms until soft.
3. Add spinach and cook until wilted.
4. In a large bowl, combine bread cubes, sautéed vegetables, and broth, mixing well.
5. Season with salt and pepper, then transfer to a baking dish.
6. Bake for 30 minutes until golden and crisp on top.

Roasted Beet and Apple Salad

This refreshing salad combines earthy beets with crisp apples for a delightful starter or side dish.

Ingredients:

• 4 medium beets, roasted and sliced
• 2 apples, cored and sliced
• 1/4 cup walnuts, toasted
• 2 cups mixed greens
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine roasted beets, apples, and mixed greens.
2. Whisk together balsamic vinegar, olive oil, salt, and pepper for the dressing.
3. Drizzle the dressing over the salad and toss gently.
4. Top with toasted walnuts before serving.

Sweet Potato Casserole

This classic side dish combines the natural sweetness of sweet potatoes with a crunchy pecan topping.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup brown sugar
• 1/4 cup butter, melted
• 1/2 cup pecans, chopped
• Marshmallows, optional

Cooking method:

1. Boil sweet potatoes in a large pot until tender, then drain and mash.
2. Mix in brown sugar and melted butter.
3. Spread the mixture in a baking dish, topping with pecans and marshmallows if desired.
4. Bake at 350°F (175°C) for 20-25 minutes until heated through and topping is golden.

Green Bean Almondine

Green Bean Almondine is a simple yet elegant dish that pairs crisp green beans with toasted almonds for a bit of crunch.

Ingredients:

• 1 pound green beans, trimmed
• 3 tablespoons butter
• 1/4 cup sliced almonds
• 1 lemon, juiced
• Salt and pepper to taste

Cooking method:

1. Blanch green beans in boiling water for 5 minutes, then drain and rinse under cold water.
2. In a large pan, melt butter and sauté almonds until golden.
3. Add green beans to the pan and toss to coat.
4. Season with lemon juice, salt, and pepper before serving.

Cauliflower Mashed Potatoes

This healthier alternative to traditional mashed potatoes is lighter but just as satisfying.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1/4 cup milk of choice
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh chives for garnish

Cooking method:

1. Steam cauliflower until tender, then drain.
2. In a blender, combine cauliflower, milk, butter, salt, and pepper.
3. Blend until smooth and creamy.
4. Garnish with fresh chives before serving.

Cranberry Walnut Quinoa Salad

This nutrient-packed salad features quinoa, cranberries, and walnuts for a healthy side dish.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup dried cranberries
• 1/2 cup walnuts, toasted
• 1 orange, juiced
• Salt and pepper to taste

Cooking method:

1. In a pot, bring water and quinoa to a boil, then reduce heat to low and cover.
2. Cook for 15 minutes until quinoa is fluffy.
3. In a large bowl, combine cooked quinoa, cranberries, and walnuts.
4. Drizzle with orange juice, then season with salt and pepper.

Ratatouille

This French-inspired vegetable stew is a colorful and flavorful addition to your Thanksgiving spread.

Ingredients:

• 1 eggplant, cubed
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Herbs de Provence, salt, and pepper to taste

Cooking method:

1. Heat olive oil in a large pot and sauté onion and garlic until soft.
2. Add eggplant, zucchini, and bell pepper; cook until slightly softened.
3. Stir in tomatoes and herbs de Provence, and simmer for 30-40 minutes.
4. Season with salt and pepper before serving.