Unique and Healthy Thanksgiving Side Dishes

We all know and love the traditional Thanksgiving sides: mashed potatoes, stuffing, dinner rolls and more. But, have you ever thought about trying something new?

These sides are unique and healthy, and are perfect to prepare with Thanksgiving dinner, or to take along to your next gathering. But, if you want to stick with the traditional sides, these recipes can be prepared any time of year! 

1. Cauliflower Mashed Potatoes

3-4 cloves roasted garlic
2 pounds Yukon gold potatoes
1 (1 pound) cauliflower head, broken into pieces
1 tablespoon minced rosemary
4-6 tablespoons olive oil
Shake of salt and pepper

1. Drizzle individual cloves of garlic with olive oil and salt, and bake about 15 minutes at 350 degrees
2. Bring a large pot of water to a bowl and add the cauliflower and potatoes, boil until tender. 
3. Puree the cauliflower, roasted garlic, 2 tablespoons of olive oil, rosemary, and a few pinches of salt and pepper
4. When the potatoes are soft, remove them from the pot and peel. Mash the potatoes and then add 2 more tablespoons of olive oil, and stir the cauliflower puree in. 

Recipe from Love and Lemons: Cauliflower Mashed Potatoes
2. Sweet Potato Casserole

5 large sweet potatoes 
1 tablespoon extra virgin olive oil 
1 1/4 cup almond milk
1 teaspoon ground ginger 
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1/2 cup sage leaves

Crumble topping:
1/3 cup whole rolled oats
1/4 cup pecans
1/4 cup walnuts
1/2 garlic clove
2 teaspoons maple syrup
1 tablespoon extra virgin olive oil
1/4 teaspoon minced fresh rosemary
1 teaspoon sea salt
1/8 teaspoon black pepper

1. Line a baking sheet with foil and brush with olive oil
2. Poke holes into the sweet potatoes with a fork, and place on the baking sheet. Roast about 60 minutes until tender
3. For the crumble topping: Add oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, and salt to a food processor and pulse until combined.
4. Scoop the cooked sweet potato out of the skins and place in a food processor. Add the olive oil, almond milk. ginger, salt, and pepper. 
5. Sprinkle with the crumble topping, add additional nuts, and sage, drizzle with olive oil and bake about 20 minutes or until the topping is browned and crisp

Recipe from Love and Lemons: Sweet Potato Casserole
3. Butternut Squash Hummus with Feta and Pomegranate

1 cup cubed butternut squash 
1 large garlic clove
1 1/2 cups cooked chickpeas, drained and rinsed 
1/4 cup tahini
3 tablespoons fresh lemon juice
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cayenne
1/2 teaspoon sea salt
1/4 cup extra virgin olive oil
1/4 cup water

For topping:
1/4 cup pomegranate arils
1/4 cup feta cheese
2 tablespoons chopped parsley 
drizzle of olive oil
pita, crackers. and/or veggies

1. Place the squash on a lined baking sheet and toss with a drizzle of olive oil, salt, and pepper. Wrap the garlic clove in foil and drizzle with olive oil and salt, and add to the baking sheet. Bake for about 20- 25 minutes at 400 degrees.
2. Add roasted squash, roasted peeled garlic, chickpeas, tahini, lemon juice, cumin, coriander, cayenne, and salt to a food processor and blend. While continuing to blend, drizzle in the olive oil and add water as needed to blend to a smooth consistency.
3. Scoop the hummus into a serving dish, and top with pomegranate arils, feta, parsley, and drizzle with olive oil. Serve with pita, crackers or veggies.

Recipe from Love and Lemons: Butternut Hummus with Feta & Pomegranates 
4. Vegan Creamed Spinach

1, 14 oz. package tofu, drained
1/4 cup grape seed, vegetable, or other neutral oil
8 scallions, thinly sliced
1, 3" piece of ginger, peeled and finely grated
1 chile, thinly sliced
5 garlic cloves, thinly sliced
4 bunches mature spinach, trimmed, torn into large pieces
kosher salt

1. Puree tofu in a blender until smooth, transfer into a small bowl. 
2. In a large nonstick skillet, heat oil. Cook scallions, about 3 minutes until softened. Add ginger, chile, and garlic and cook about 2 minutes, until garlic is soft. 
3. Working in batches, add handfuls of spinach and let it wilt slightly before adding more and stir occasionally. Cover and cook for about 3 minutes, until spinach is wilted and bright green. Uncover, and reduce heat to medium-low, stir in tofu and cook about 2 minutes until warmed. 

Recipe from Bon Appetit: Tofu Creamed Spinach
5. Butternut Squash Soup

2 tablespoons extra virgin olive oil
1 large yellow onion
1/2 teaspoon sea salt
1 butternut squash, peeled, seeded, and cubed
3 garlic cloves
1 tablespoon chopped fresh sage
1/2 tablespoon minced fresh rosemary
1 teaspoon grated fresh ginger
3 to 4 cups vegetable broth
ground pepper

1. In a large pot over medium heat, heat oil. Add in the onion, salt, and pepper and saute about 5-8 minutes until soft. Add the squash and cook for about 8-10 minutes until soft. 
2. Add the garlic, sage, rosemary, and ginger. Stir and cook for about a minute and then add 3 cups of the broth. Bring to a boil and then cover and reduce heat to a simmer. Cook about 20 to 30 minutes until the squash is tender. 
3. Let the mixture cool slightly, and pour the soup into a blender, blend until smooth. If the soup is too thick, add up to 1 cup more of broth and blend. Season to taste, and serve with parsley, pepitas, and crusty bread. 

Recipe from Love and Lemons: Butternut Squash Soup

Let us know what you think of these recipes, and have a healthy and safe Thanksgiving! 

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