2 Easy Vegetarian Thanksgiving Side Dishes: maple balsamic roasted carrots and red wine and garlic mushrooms.
If you haven’t read my previous post, I’m sharing the most delicious vegetarian Thanksgiving menu, which will include 1 main dish, 2 sides and 1 fabulous dessert! Today, it’s all about these easy bomb diggity Vegetarian Thanksgiving Side Dishes. The most work you’ll be doing is chopping some fresh herbs and the rest cooks itself…okay well maybe a little more work than that is required, but you get my point. I’m all about easy dishes and these most certainly are. When it comes to infamous sides, I’ll be the first one to dive in on the mash potatoes and stuffing, but today we’re keeping it light. The main dish is a little hearty and the dessert…well, you’ll have to wait till tomorrow for that one.
Maple Balsamic Roasted Carrots
First up, let’s talk about these gorgeous maple balsamic roasted carrots. I LOVE adding sweetness to my roasted vegetables, especially carrots. With the addition of balsamic vinegar, they don’t turn out overly sweet and have a nice touch of acidity to them.
- 1 lb carrots, washed and peeled
- 2 tbsp olive oil
- 1 tsp fresh rosemary, chopped
- 1/2 cup maple syrup
- 3 tbsp balsamic vinegar
- salt and pepper
- Preheat oven to 350F. On a baking sheet with parchment paper or roasting pan, toss carrots with olive oil, fresh chopped rosemary and salt and pepper to taste.
- Place in the oven and cook for about 45 minutes, turn carrots at halfway point to ensure even cooking.
- While the carrots are cooking in the oven, combine the maple syrup and balsamic vinegar in a pan or small pot, and bring to a boil. Reduce the heat and simmer slowly until it has reduced by about half and is nice and thick.
- Once the carrots are ready, lightly drizzle some of the syrup over them and cook them in the oven for 5 minutes more.
- Serve warm or store in the refrigerator until ready to use.
- You don't have to use all of the maple balsamic reduction. Use as much as desired and store the rest in the refrigerator.
- If the syrup gets hard like a caramel and is too stiff to pour, warm it in the microwave or stovetop for about one minute.
Red Wine and Garlic Mushrooms
My love for mushrooms runs deep. In my opinion, everything is better with a little mushroom 😏 Cooking them in a pan with butter, red wine and garlic, then sprinkle some parsley like it was confetti, and BAM! Incredibly flavorful and irresistible.
- 16 oz cremini mushrooms, or substitute for any other kind will be fine
- ¼ cup red wine
- 2 tbsp butter
- 1 tbsp olive oil
- 2-3 cloves garlic, minced
- 1/2 juice of lemon
- 2 tbsp parsley, chopped
- Heat butter and olive oil in a skillet over medium heat. Once butter is melted and begins to bubble, add in garlic, stirring frequently, until it turns just golden, about 30 seconds to 1 minute. Stir in red wine and return mixture to simmer.
- Add in mushrooms and toss to coat with sauce. Cover and simmer on medium-low heat for 15 minutes. Remove lid, season with salt and pepper, and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden.
- Drizzle with lemon juice and sprinkle parsley, and serve warm.
There you have it! My Easy Vegetarian Thanksgiving Side Dishes. If you missed it, don’t forget to check out part one of my series, Quinoa Stuffed Eggplant with Lemon Tahini Dressing. I am so excited to share tomorrow’s final recipe for the series! I don’t know if I should leave you in suspense, or give you a little hint…Okay, well since we’re homies and all, I’ll give you a hint.
Hehe, Bon Appétit!
If you make this, let us see! Tag your photo with #MISyummyeats on Instagram.