While turkey remains the centerpiece on many of our Thanksgiving tables, there’s no reason we can’t give veggie side dishes prime placement. That’s the mantra of Michelle Braxton, author of the new cookbook, Supper With Love, that features over 85 plant-forward recipes.
And, when you speak with Braxton, you quickly realize that she is, by all accounts, a Thanksgiving fan—provided there are plenty of “substantial” sides being served.
“Even when I ate meat—years ago—the sides were still the centerpiece of my Thanksgiving table—though today I might consider making a stuffed butternut squash as a main,” she says. “Our table always had mashed potatoes and gravy, macaroni and cheese, collard greens or scalloped potatoes.”
No matter if she’s making the meal—or joining friends and family at a potluck—she’s sure to prepare her favorites: Maple Glazed Carrot Medallions, featuring garam masala, a flavorful spice blend from India, that gives the dish a little kick.
“Typically, a lot of people wouldn’t use garam masala for a Thanksgiving meal, but I think that paired with the maple glaze, it’s a beautiful combination,” she says.
She also recommends making her Roasted Cauliflower with Lemon Butter Caper Sauce, a dish that features a little saltiness from the capers and little “zing” from the lemon.
Ultimately, Braxton wants readers of her cookbook to recognize the power of plant-based eating—and shop differently, too, whether it’s Thanksgiving or all year long.
“I want readers to feel encouraged to use your CSAs, shop at your local farmers market and the smaller market in your community,” she says. “I want you to hang out in your supermarket’s produce section and feel empowered to use vegetables to make them shine.”
Here, Braxton shares her two favorite recipes and suggests a few ways to serve them:
Maple-Glazed Carrot Medallions
“These carrots will turn carrot haters into lovers with just one bite. Every time I pull them from the oven, most of them don’t
even make it to the platter because I literally just stand in the kitchen eating them. Though rainbow carrots make for a
lovely presentation, regular carrots work just as well. These are also great over a smear of garlic labneh or even a whipped
feta mixture topped with some fresh herbs.” —Braxton
Serves 4
Ingredients:
- 2 pounds rainbow carrots, if available, trimmed, peeled, and cut on a diagonal into 1/2-inch pieces
- 3 tablespoons extra-virgin olive oil
- 11/2 tsp garam masala
- 1 tsp fine sea salt or to taste
- 1 to 2 tablespoons pure maple syrup to taste
Directions:
- Preheat the oven to 425°F. Place a sheet pan in the oven while it preheats.
- Combine the carrots, olive oil, garam masala and salt in a large bowl and toss.
- Once the oven is preheated, remove the sheet pan and carefully arrange the carrots on it in one layer. Roast until the carrots are fork-tender and slightly golden, 20 to 25 minutes, giving the carrots a toss halfway through cooking.
- Drizzle the maple syrup over the roasted carrots, toss them lightly, and let sit for 2 minutes before serving.
*If you desire slightly sweeter carrots, add 1 more tablespoon of maple syrup. Transfer the carrots to a serving platter and serve.
Roasted Cauliflower with Lemon Butter Caper Sauce
“This bright lemony dish is not only a fabulous side but it's also wonderful served over a light pasta like angel hair or orzo. Think the flavors of shrimp scampi but with a vegetarian flair. Pair this with a small green salad and some warm artisanal bread to soak up all of that lemony butter sauce." —Braxton
Serves 4
Ingredients:
- 1 medium to large head cauliflower, cut into bite-size florets
- Extra-virgin olive oil
- Fine sea salt and freshly ground black pepper to taste
- 6 tablespoons unsalted butter
- 3 garlic cloves, minced
- 2 tablespoons nonpareil capers, drained
- 1/2 tsp Italian seasoning
- Pinch of red chili flakes
- 1 tsp grated lemon zest
- 2 tablespoons fresh lemon juice
- Freshly shredded parmesan cheese, for garnish
- Chopped fresh flat-leaf parsley leaves, for gar
Directions:
- Preheat the oven to 450°F. Place a sheet pan in the oven while it preheats.
- Combine the cauliflower and a good drizzle of olive oil in a large bowl. Season with salt and pepper and toss to thoroughly coat.
- Once the oven is preheated, remove the sheet pan and carefully arrange the cauliflower on the pan in one layer. Roast until the cauliflower is golden and fork-tender, 20 to 25 minutes, giving the cauliflower a toss halfway through cooking.
- When the cauliflower has about 5 more minutes to cook, melt the butter in a medium skillet over medium heat. Add the garlic, capers, Italian seasoning and chili flakes. Sauté until the garlic is fragrant, about 1 minute. Stir in the lemon zest and juice. Give it a taste and season with salt and pepper, if needed.
- Transfer the cauliflower to a serving platter and pour the sauce on top. Lightly toss to coat and top with parmesan and parsley.
Photo Credits: Erin Scott