Wondering what to whip up for Thanksgiving? Whether you’re hosting your very own feast or want to bring a healthy, no-meat option on the big day, here are three tasty, plant-based side dishes all of your friends and family will be grateful for.

Candied Pecan Maple Brussels Sprouts

Serves: 4-6   

Ingredients:

- 20 to 30 Brussels sprouts
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 1 tablespoon balsamic vinegar
- Pinch of salt and ground pepper
- ½ teaspoon garlic powder
For candied pecans:
-  ½ cup raw pecans, chopped
- ¼ teaspoon coconut sugar
- 1 teaspoon maple syrup
- Dash of salt
 
Directions: 

- Preheat large saucepan on stovetop over medium heat. 
- Place Brussels sprouts in a large bowl. Rinse with cold water.
- Cut bottom stems off and discard. Slice Brussels sprouts in half, vertically. 
- In small bowl, combine olive oil, maple syrup, balsamic vinegar, salt and pepper, and garlic powder.
- Place sliced Brussels sprouts back in a large bowl and add olive oil dressing, coating evenly. 
- Add Brussels sprouts into heated saucepan, face down. Pour any leftover dressing over the Brussels sprouts and let cook until tender, roughly 4-5 minutes. When they begin turning brown on the face-down side, drizzle a tablespoon or so of water over the top to steam. 
- While the Brussels sprouts are cooking, create the candied pecan mixture by placing pecans in a small bowl, mixing in maple syrup, coconut sugar, and salt.
- Once Brussels sprouts are crispy, use a fork to flip.
- Place the candied pecans on top of the Brussels sprouts and continue to cook for about 3-4 minutes, until tender and crispy. 
- Remove from heat. Scoop into a serving dish and enjoy!
 
 

Sage and Parsley Wild Rice

Serves: 4-6  

Ingredients:

- 3 cups uncooked wild rice
- 1 teaspoon olive oil
- 4 cloves fresh garlic, minced
- 2 cups mushrooms, thinly sliced
- Dash of salt and ground pepper
- 1 tablespoon fresh sage, minced
- 1 tablespoon fresh parsley, minced
- 1 tablespoon sliced almonds
- ½ teaspoon dried thyme
Optional 
- Handful of hemp seeds
 
Directions:

- Cook wild rice according to the directions on the package.
- In the meantime, warm a skillet on the stove over medium heat. Add olive oil and minced garlic to heated pan and let it cook for 1 minute, stirring frequently.
- Add sliced mushrooms, salt and pepper, sage, parsley (save a pinch for serving), thyme, and almonds to olive oil and garlic. Cook for 4-5 minutes, stirring frequently.
- Once rice is done, add to pan and let cook on low heat for about 5 minutes.
- Taste and adjust, adding more salt or seasoning as needed. 
- Top with a pinch of fresh parsley and hemp seeds and enjoy!
 

Rosemary Cheesy Garlic Baked Potatoes

Serves: 3-4 

Ingredients:

- 3-4 Yukon Gold potatoes
- 2 tablespoons olive oil
- 4 cloves fresh garlic, minced
- 1 tablespoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon of pink salt, plus more for seasoning 
-¼ teaspoon of pepper, plus more for seasoning 
- 2 tablespoons gluten-free flour
- 2 tablespoons unsweetened almond milk
- 2 tablespoons water
- 1 tablespoon nutritional yeast or homemade vegan parmesan
- Coconut oil 
 - ¼ teaspoon paprika

Directions: 

- Preheat oven to 350° degrees.
- Peel and thinly slice potatoes. Set aside.
- Warm a large skillet on medium heat, adding olive oil and minced garlic. Stir for a minute or so until the garlic is fragrant.
 - Add rosemary, thyme, nutritional yeast (or homemade parmesan), salt and pepper and stir.
- Mix in the gluten-free flour and continue to stir through, letting simmer for about 1 minute while continually mixing. Pour in almond milk.
- Whisk slowly until ingredients become a thick broth consistency. Add 2 tablespoons of water and continue mixing.
- Transfer mixture into a blender or food processor and blend until smooth. Taste and adjust seasoning, if necessary. 
- Grease an 8x8 baking pan with coconut oil. Evenly line the bottom of the pan with sliced potatoes. Sprinkle with salt and pepper.
- Pour the blended mixture over the potatoes until fully coated. Top with paprika. 
- Cover with foil and bake in the oven for 25 minutes.
- Remove foil and bake for an additional 35-40 minutes on the middle rack until the potatoes are tender and the top is crispy. 
- Serve and enjoy!