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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.