The perfect side-dish can make or break a holiday feast if you’re a vegan – I mean if there isn’t something vegan then you have nothing to eat. I used to turn my nose up at Brussels sprouts, but now I love them and roast them most weekends for healthy snacking. I love trying new herb combos, and since it’s holiday season I thought bringing sage to the party would add a nice touch to some yum-worthy roasted veg. I sure hope your holiday table gets some of these vegan and gluten-free Sage Roasted Brussels Sprouts and Mushrooms.

The best part about Thanksgiving or any holiday feast are the side-dishes – especially now that I’m vegan. Since most roasted veggies don’t contain much but just the veg then they are pretty safe to enjoy – even though you’re totally eye-balling the potatoes and mac ‘n cheese. But you won’t need to eye-ball anything with these roasted veggies. Sage adds that special something that only seems to happen at holiday time. It’s the poultry seasoning – whenever I smell poultry seasoning all I think of is Thanksgiving and waking up to that smell roasting in the oven. Since sage is a large part of that scent I thought I would roast my new fave veg and my all-time fave veg with it along with a tang of white wine vinegar. It’s also the perfect prep-ahead veg for the day since you can get it ready in the morning and just let hang out in the fridge until it’s almost time for dinner, then just roast away.

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In a large ziplock bag pour in the vinegar and two tablespoons oil then quarter the the veggies and dump in. Pick the stem off the sage and roll them together and slice, then mince and dump into the bag – it take a lot of leaves but start with a few until you have enough. Close the bag then shake and turn the bag to get everything coated. Lay flat in the fridge for at least two hours. When ready set oven to 375 degrees and line a baking sheet with parchment paper. Dump the veg onto the baking sheet then sprinkle the spices and drizzle the oil over everything then mix with your hands, and spread flat. Bake for 30 minutes then take out and mix the veggies, then bake 10 more minutes. Enjoy!

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Sage Roasted Brussels Sprouts and Mushrooms,

2 Bags Brussels Sprouts, quartered
2 Pkgs Whole Cremini Mushrooms, quartered
2 Tbsp Star Fine Foods White Wine Vinegar
4 Tbsp Olive Oil
2 Tbsp Minced Fresh Sage
1/2 Tsp Black Pepper
1/2 Tbsp Garlic Powder
1/2 Tbsp Onion Powder

1. In a large ziplock bag pour in the vinegar and two tablespoons oil.
2. Quarter the sprouts and mushrooms, and mince the sage and toss all in the bag.
3. Close the bag and mix and shake until everything is coated in the liquid. Place in fridge for at least two hours.
4. Set oven to 375 degrees and line a baking sheet with parchment paper.
5. Dump veg onto baking sheet then sprinkle spices over all veggies and drizzle the rest of the oil. Mix with hands then spread out evenly.
6. Bake 30 minutes then take out and mix, then bake 10 more minutes.
7. Take out and enjoy!