Thanksgiving Countdown—Let Your Veggies Shine

Vegan Thanksgiving Countdown - Let Your Veggies Shine. Roasted Brussel Sprouts with Balsamic Reduction, Maple Roasted Sweet Potatoes, and Sauteed Wild Mushrooms with Thyme. All Gluten-free and Vegan and brought to you by www.fernsandpeonies.com

Vegetable side dishes get the short end of the stick during holiday meals. They get overlooked, ignored or flat out refused. Why is that? I think it's because they are an afterthought for the cook. It's like they think they need to make a token vegetable to round the plate out. Maybe they nuke some corn. Or steam some broccoli. Or even take the time to make that gross green bean casserole—you know, the one made with canned string beans and cream of mushroom soup. Makes me gag just thinking about it. The point is, vegetables are not being prepared with enough attention to actual steal the show. We are going to change that this year!

So here you have three different vegetable side dishes that are absolutely delicious on their own. Roasted brussel sprouts with shallots and a balsamic reduction, maple roasted sweet potato wedges, and sauteed wild mushrooms with shallots and fresh thyme. Why only make one, when you can make all three.

Vegan Thanksgiving Countdown - Let Your Veggies Shine. Roasted Brussel Sprouts with Balsamic Reduction, Maple Roasted Sweet Potatoes, and Sauteed Wild Mushrooms with Thyme. All Gluten-free and Vegan and brought to you by www.fernsandpeonies.com

Brussel sprouts are one of my favorite vegetables. This recipe is simple, yet elegant. A few weeks ago we were visiting good friends in Saratoga Springs, NY, which has one of my favorite farmers markets. A vendor was selling brussel sprouts on the stalk. They were so beautiful that we bought one and had them for dinner. So when I saw them this morning at the store I had to get one as well. My husband laughed and said it was a brilliant marketing gimmick for the farmer, who can sell them at double the price and none of the work. He's right. But I still love the rusticness of having to do the work myself.

Vegan Thanksgiving Countdown - Let Your Veggies Shine. Roasted Brussel Sprouts with Balsamic Reduction, Maple Roasted Sweet Potatoes, and Sauteed Wild Mushrooms with Thyme. All Gluten-free and Vegan and brought to you by www.fernsandpeonies.com

Simply clean your brussel sprouts, cut in half, toss in a bowl with olive oil, salt and pepper and bake for 40 minutes. I toss the shallots in about 10-15 minutes into the baking so they don't burn. And then 10 before the brussel sprouts are done baking, start the balsamic reduction—which is seriously just good balsamic vinegar cooked for 10 minutes, which reduces and concentrates it. Yummy sweetness! Pull the brussel sprouts out of the oven and drizzle the balsamic reduction on top and you are done.

Vegan Thanksgiving Countdown - Let Your Veggies Shine. Roasted Brussel Sprouts with Balsamic Reduction, Maple Roasted Sweet Potatoes, and Sauteed Wild Mushrooms with Thyme. All Gluten-free and Vegan and brought to you by www.fernsandpeonies.com

One down, two to go. The maple roasted sweet potatoes are just as easy. Peel them, chunk them up, and with your clean hands toss in a bowl with olive oil, salt and pepper and really good maple syrup (do not use that imitation crap). Spread on your pan and roast for about an hour, turning multiple times during the baking process.

Vegan Thanksgiving Countdown - Let Your Veggies Shine. Roasted Brussel Sprouts with Balsamic Reduction, Maple Roasted Sweet Potatoes, and Sauteed Wild Mushrooms with Thyme. All Gluten-free and Vegan and brought to you by www.fernsandpeonies.com

Two down, one to go. Sauteed wild mushrooms with shallots and fresh thyme. Oh my. I love cooked mushrooms. And I really love them over my husband's vegan mashed potatoes. How does he make mashed potatoes vegan? Exactly how you would make normal mashed potatoes but with vegan butter, tofu sour cream, and almond milk. And they taste just as creamy and delicious as the non-vegan version. And even better with sauteed mushrooms on top of them.

Vegan Thanksgiving Countdown - Let Your Veggies Shine. Roasted Brussel Sprouts with Balsamic Reduction, Maple Roasted Sweet Potatoes, and Sauteed Wild Mushrooms with Thyme. All Gluten-free and Vegan and brought to you by www.fernsandpeonies.com

In a large skillet, heat up the butter and olive oil. Cook your shallot for a few minutes and then add the mushrooms, thyme, salt and pepper. Cook over medium-low heat to slowly cook for about 15 minutes. These are melt in your mouth good.

Vegan Thanksgiving Countdown - Let Your Veggies Shine. Roasted Brussel Sprouts with Balsamic Reduction, Maple Roasted Sweet Potatoes, and Sauteed Wild Mushrooms with Thyme. All Gluten-free and Vegan and brought to you by www.fernsandpeonies.com

So you may be thinking to yourself, "these are really simple recipes—I thought they were supposed to steal the show!" I promise you, they will. We are, by letting the vegetables' and fungus's natural flavors come out with just a few simple ingredients. And we are letting them shine all on their own. Enjoy! Xoxo

Vegan Thanksgiving Countdown - Let Your Veggies Shine. Roasted Brussel Sprouts with Balsamic Reduction, Maple Roasted Sweet Potatoes, and Sauteed Wild Mushrooms with Thyme. All Gluten-free and Vegan and brought to you by www.fernsandpeonies.com

Roasted Brussel Sprouts with Shallots and Balsamic Reduction (GF,V)

Time: 1 hour

Ingredients:
1 1/2 lbs (24 oz) brussel sprouts, cleaned and halved lengthwise
1 1/2 tbsp. olive oil
3/4 tsp. course kosher salt
1/4 tsp. course black pepper

1 large shallot, de-skinned and cut thin

1/2 c. good balsamic vinegar


Directions:
Preheat oven to 425 degrees. Line pan with parchment paper.

In a large bowl, combine the brussel sprouts, olive oil, salt and pepper. Toss with clean hands and then spread out evenly onto pan, making sure not to crowd too much.

Bake for 15 minutes, remove from oven and turn. Then add shallots. Place back in oven and roast for an additional 25 minutes for a total of 40 minutes. With about 10 minutes left in the roasting, start the balsamic vinegar reduction.

In a small sauce pan over medium heat, bring the balsamic vinegar to a boil and reduce slightly to a low boil. Cook for 10 minutes, stirring with a wooden spoon often, until the vinegar has reduced in half and it shows a thick coating on the spoon.

Once the brussel sprouts are out of the oven, drizzle the balsamic reduction over. Let it sit for 10 minutes and then serve.

Serves 6.


Nutritional Estimations: Calories 87. Total Fat 1 g. Cholesterol 0 mg. Sodium 267 mg. Potassium 419 mg. Total Carbs 14 g. Fiber 4 g. Sugars 6 g. Protein 4 g. Vitamin A 20%. Vitamin C 161%. Calcium 6%. Iron 9%.

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Maple Roasted Sweet Potatoes (GF,V)

Time: 1 hr 15 minutes

Ingredients:
3 large sweet potatoes, peeled and cut into 2 inch wedges
2 tbsp. olive oil
3 tbsp. pure maple syrup
3/4 tsp. course kosher salt
1/4 tsp. course black pepper

Directions:
Preheat oven to 350 degrees. Line pan with parchment paper.

Combine all ingredients in a large bowl and with clean hands coat the potatoes evenly.

Place sweet potatoes on the pan on one of their sides. Drizzle any remaining liquid over them.

Bake for about an hour, turning once on each side (every 20 minutes). Depending on the size of your wedges, you may need to bake for less or more time. They are done when you can pierce them easily with a fork.

Serves 6.


Nutritional Estimations: Calories 141. Total Fat 5 g. Cholesterol 0 mg. Sodium 288 mg. Potassium 293 mg. Total Carbs 24 g. Fiber 3 g. Sugars 10 g. Protein 1 g. Vitamin A 246%. Vitamin C 4%. Calcium 4%. Iron 3%.

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Sautéed Wild Mushrooms with Thyme (GF,V)

Time: 25 minutes

Ingredients:
8 oz. baby bella mushrooms, stems removed, cleaned and sliced
7 oz. shiitake mushrooms,
4 oz. oyster mushrooms
2 tbsp. vegan butter
2 tbsp. olive oil
1/2 tsp. course kosher salt
1/4 tsp. course black pepper
6 stalks fresh thyme, leaves removed


Directions:
In a large skillet, heat the olive oil and butter. Add the rest of the ingredients and sauté over medium to medium-low heat for approx. 15 minutes, stirring often with a wooden spoon until soft.

Serve hot as a side or over mashed potatoes.

Serves 6.


Nutritional Estimations: Calories 98. Total Fat 2 g. Cholesterol 0 mg. Sodium 207 mg. Potassium 190 mg. Total Carbs 8 g. Fiber 2 g. Sugars 2 g. Protein 2 g. Vitamin A 0%. Vitamin C 1%. Calcium 0%. Iron 3%.

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