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A family sharing a Thanksgiving meal with several vegetarian sides.

Thanksgiving Dishes: Vegetarian Side Dishes Everyone Will Love

When Thanksgiving rolls around, many people focus on the plump, juicy turkey that sits at the head of the table waiting to be carved into. The turkey is nice and all, but side dishes are really what amp up your meal and round it out for a nice fulfilling Thanksgiving dinner.

When else do you get to enjoy that green bean casserole, or your grandma’s homemade mac and cheese? Maybe in your house it’s scratch-made biscuits or mashed potatoes and gravy. Whatever your table looks like, it’s bound to be scrumptious!

Side dishes are also a great way to incorporate all those delicious and nutrient-filled veggies that are filling up your local supermarkets. A plant-based side dish is the perfect way to balance out your main entrée and keep your Thanksgiving table fresh, vibrant and nutritious. (It also helps sneak more veggies into your kids’ meal!)

A mix of vegetarian side dishes can also serve as a main course for your family or friends who may choose the meatless options.

Try out a few new recipes for your Thanksgiving side dishes this year. We bet you’ll even find a new favorite!

True Lemon Vegetable Gratin

True Lemon Vegetable Gratin

Super creamy and super satisfying. Use any vegetables that are fresh and available in your area and serve this warm with a side of dinner rolls. Yum!

·       6 medium zucchini or other squash, sliced thin (about 5 cups packed)
·       6 tomatoes, finely chopped
·       6 cloves garlic, crushed
·       1 cup fresh chopped parsley and/or basil
·       2 packets True Lemon
·       1 large egg
·       1 cup heavy cream
·       Pinch of salt and pepper
·       Extra virgin olive oil

1.       Preheat the oven to 350 degrees F. Grease a 12-inch backing dish or pie plate with olive oil.
2.       Arrange half of the zucchini in a flat layer on the bottom of the dish.
3.       Top with half the tomatoes.
4.       Sprinkle the vegetables with half of the garlic and parsley/basil.
5.       Repeat layering the remaining vegetables and dry ingredients (garlic and parsley/basil) as above.
6.       Beat together the egg and cream, then add the True Lemon, salt and pepper. Pour evenly over the vegetables.
7.       Bake until vegetables are tender, 50-60 minutes. Serve hot and enjoy!.

Roasted Brussels Sprouts with Breadcrumbs and True Lemon

Roasted Brussels Sprouts with Breadcrumbs and True Lemon

It’s not like your mom used to make them! If you haven’t tried roasted Brussels yet, you are really missing out. The True Lemon helps cut the bitterness in this recipe that will have your guests drooling.

·       2 ½ pounds Brussels sprouts, trimmed
·       2 cloves garlic, smashed
·       3 tbsp olive oil
·       Kosher salt and black pepper
·       6 tbsp (3/4 stick) unsalted butter, melted
·       1/3 cup breadcrumbs
·       6 packets True Lemon, dissolved in 3 tbsp water

1.       Heat oven to 425 degrees F. Dividing evenly on 2 rimmed baking sheets, toss the Brussels sprouts, garlic, oil, 1 tsp salt and ½ tsp pepper.
2.       Roast in the oven, tossing once until tender, about 15-20 minutes.
3.       Transfer the Brussels sprouts to a large bowl. Add the butter, breadcrumbs and True Lemon juice. Toss to combine.
4.       Serve and enjoy!

Orange and Ginger Glazed Carrots

Orange and Ginger Glazed Carrots

Pretty and tasty! Everyone will be going for seconds on this colorful dish.

·       2 tbsp True Citrus Orange Ginger
·       1 bunch carrots
·       ½ cup vegetable stock
·       2 tbsp brown sugar
·       2 ounces butter, cubed

Seasoned Yogurt
·       1 cup yogurt
·       1 tbsp harissa seasoning
·       True Lemon to taste
·       1 clove garlic
·       Salt to taste

·       2 tbsp pistachios
·       Carrot tops
·       Large salt crystals

1.       Prep carrots by cutting into desired sizes. Save tops for later.
2.       Heat oven to 400 degrees F and leave a sheet pan in to heat up. Once the oven reaches temperature, coat carrots in 1 tbsp oil and place on a heated sheet tray. You should hear it sizzle. Bake at 400 for about 15-20 minutes.
3.       For the seasoned yogurt, combine yogurt, salt, harissa seasoning, and True Lemon. Taste and adjust to suit preferences.
4.       Once carrots have reached desired tenderness, coat in glaze.
5.       For the topping, rough chop the pistachios and mix with the cut carrot tops (or parsley) and salt.
6.       Plate the seasoned yogurt first, then carrots and top with pistachio mixture. Enjoy!

True Lemon Fall Vegetable Paella

True Lemon Fall Vegetable Paella

This veggie filled dish stands alone as a meal or a side. Use any veggies you have on hand or what’s seasonal in your area. You’ll love it!

·       1 lb fresh vegetables (such as asparagus, eggplant, green beans and kale), trimmed and sliced into chunks
·       2 onions, sliced medium
·       3 cloves garlic, chopped fine
·       ½ cup extra virgin olive oil
·       8 ounces tomatoes, peeled and diced (canned works great)
·       4 tbsp pine nuts
·       1 large bell pepper, chopped
·       1 ¼ cup short grain or wild rice
·       3 cups vegetable stock
·       1 cup peas

1.       In a large deep pan over medium-high heat, sauté the onions and garlic in the olive oil until garlic is lightly browned. Add the pine nuts and sauté an additional minute.
2.   Lower the heat to medium and add the vegetables, cooking through and stirring constantly.
3.   Add the tomatoes and bell pepper. Stir to combine. Simmer on low for 5 minutes, stirring occasionally.
4.   Add the uncooked rice, and all spices including True Lemon. Top with vegetable stock, adding additional water if needed to completely submerge the rice. Stir once to mix ingredients.
5.   Bring to a low boil uncovered and simmer until rice is tender and most of the stock has been absorbed (about 15 minutes total).
6.   Add peas, mix together, then remove from heat and let stand for 5 minutes before serving.
7.       Excellent when served with a side of warm pita bread, and an extra packet of True Lemon for sprinkling just before eating!

Pro Tip: Mix in roasted butternut squash for another burst of flavor!

True Lemon Maple-Glazed Sweet Potatoes

True Lemon Maple-Glazed Sweet Potatoes

Cut the marshmallows and sweet potato casserole and sub in maple syrup and True Lemon for a truly sweet spin on this sweet potato side.

·       1 ½ pounds sweet potatoes, peeled and cut into 1 ½ inch pieces (about 8 cups total)
·       1/3 cup pure maple syrup
·       2 tbsp butter, melted
·       2 packets True Lemon
·       ½ tsp salt

1.       Preheat oven to 400 degrees F.
2.       Arrange sweet potatoes in an even layer in a 9x13-inch glass baking dish.
3.       Combine maple syrup, butter and True Lemon in a small bowl. Mix to combine.
4.       Pour the liquid mixture over the sweet potatoes and toss to coat.
5.       Cover with aluminum foil and bake for 20 minutes. Uncover and stir.
6.       Bake uncovered for another 40 to 50 minutes, stirring every 10 minutes or so. The potatoes should be tender and browned.

Amy Cimo Avatar

Written by

Amy Cimo is a Nutrition Coach, Personal Trainer and Wellness Enthusiast based out of Baton Rouge, Louisiana. After going through her own health journey, she found her passion in helping others find balance between nutrition, physical activity and mindset to live healthy and be truly happy. Amy attended Louisiana State University where she received a Bachelor of Arts in Mass Communication and a Bachelor of Science in Business Administration. She became a Certified Personal Trainer in 2021 through the National Academy of Sports Medicine (NASM) and a Certified Nutrition Coach in 2022 through Precision Nutrition.