I don’t know about you, but everytime I think about thanksgiving, my mind places an image of the typical sides: brussels, sweet potato, chestnuts. 

I’ve always done brussels and sweet potatoes on their own, as sides to a roasted chicken (usually filled with chestnut stuffing). But, no matter how much I loved the chicken, my favourite part of the meal has always been the sides. 

I’m usually one of those that looks at the menu in a restaurant and sees the “add as side” and wonders why the heck they don’t have the choice to add 5 sides to no dish. I’ve been that way even before I even know what plant-based, vegan or vegetarian meant. Who dislikes roasted potatoes? I mean…come on!

For this Thanksgiving, I made all sides become one. I needed that thanksgiving feeling, and I nailed it. By the way, although you may want to cook something else because it’s Thanksgiving, this dish is so filling you can serve it as a main. Then you can add a nice stuffin on the side and mashed potatoes if two dishes are not enough. 

One thing I’d love to mention, a frugal meal is often more healthy than what you eat. Be sure you don’t eat too much just because it’s Thanksgiving. It makes you feel like sh** afterwards. We should eat and feel good, because that’s the point of holidays: being with the family and feeling good, food is just a tool to attract those family members hehe. 

Hope you like it. Remember you can make it ahead and bake it for a couple of minutes before Thanksgiving dinner if you want, although is healthier if you just steam the veggies. Don’t forget to share your thanksgiving photos and ideas on Instagram with me @silviafooding. As always remember to have fun and keep fooding!

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Thanksgiving Sides

When 3 become one. The perfect combination of three side dishes into one main. 

Course Main, Side Dish

Cuisine Roast

Keyword Gluten Free, Healthy, Plant-based, Soy-free, Thanksgiving, Vegan

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 2

Author silviafooding

Ingredients

• 1 sweet potato
• 300 g Brussels sprouts
• 200 g chestnuts
• 2 tbsp hemp seeds

For the dressing

• 2 tbsp olive oil
• 3 black garlic cloves
• 1 lime (juiced)
• 1 tbsp English mustard
• 1 pinch nutmeg
• 1 pinch salt

Instructions

1. Boil the chestnuts in their skin for 45 minutes. It's easier to peel them once they are cooked.
2. Steam the sweet potato with skin. You can peel it afterwards or leave the peel on if you don't mind it, because it's full of fibre.
3. Steam the sprouts until they change their colour to a milder green.
4. In a pestle and mortar, mix the ingredients of the dressing until well combined.
5. Arrange the veggies and chestnuts in a baking tray and serve the dressing on top.
6. Sprinkle the hemp seeds.

Recipe Notes

If you don't like the flavour of black garlic or you don't have it at home, you can use a single garlic clove and a little bit of sugar.

English mustard can be substituted for horseradish or wasabi root (in smaller amounts) if you like it spicy. Or use dijon smooth mustard for a milder flavour.