It’s that time of year when we start thinking about side dishes – because, at least for me, Thanksgiving and Christmas is all about the sides. And the more creative the options, or how to make the normal sides different, makes it more fun. Makes it more enjoyable to help others love having vegan-fare at the meaty, carb-loaded, sugar-filled holiday table. This side dish is just normal veggies, but roasted with Thanksgiving spices – which is why it’s called … wait for it … Thanksgiving Spiced Roasted Cabbage and Brussels Sprouts. Oh the fun of sarcasm.
The best thing about the normal holiday table is all the calories that we consume … oh, sorry the sarcasm just keeps coming in. But it’s true – the holiday table is just all empty, tasty calories. But there are ways to make it just not seem so horrible. No guilt. Easy to make. Roasting veggies is the easiest and best way to get all that going. And roasting your favorite veggies is even better. Add some normal Thanksgiving herbs, like thyme and sage and a little tarragon, and you’ve got some roasting-toasty herby veggies to scarf down and laugh at everyone else inhaling all the nasty calories.
Start by washing the Brussels sprouts and taking off any outer leaves then slicing in half. Slice the onions in half then slice into thin strips. Line a baking sheet with tin foil then dump the sprouts and onions on the sheet then sprinkle a couple tablespoons oil over the veggies then mix with your hands. Sprinkle half the herbs over the veggies then mix again. Take the outer layers off the cabbage then quarter. Lay on the baking sheet and sprinkle the last of the oil and herbs over the cabbage, rubbing the oil all over the cabbage. Don’t slice the core out of the cabbage, let it hold it together during baking. Bake at 375 degrees for 20 minutes then turn the cabbage and mix the other veggies. Bake another 20-25 minutes. Let cool a little then slice the core our of the cabbage. Enjoy!
1 lbs Brussels Sprouts, halved
1 Cabbage, quartered
2 Small Onions, sliced
4 Tbsp Grapeseed Oil
1. Turn oven to 375 degrees.
2. Wash Brussels sprouts then halve each, slice onions.
3. Take off outer leaves off cabbage; halve the cabbage then quarter. Don’t slice out the core.
4. Mince herbs.
5. Line a baking sheet with foil then dump sprouts and onions on with sprinkle with oil, sprinkle half the herbs over veggies then mix with hands.
6. Place cabbage on pan and sprinkle with oil and rub over all sides of cabbage, then sprinkle on herbs.
7. Bake 20 minutes then mix, bake another 20-25 minutes.
8. Let cool a little, then use a fork and knife to slice out core and separate the cabbage.