Plant-Based Side Dishes

November 14, 2022
| Created by Heather Lieber, RDN, CD

Maple Balsamic Carrots and Chard

Preheat oven to 400° F. Wash and peel carrots, then cut in half lengthwise. Arrange on baking sheet and drizzle with 1 Tbsp extra virgin olive oil and 1/4 tsp salt. Roast for 15 minutes.

While carrots are roasting, whisk balsamic vinegar, maple syrup, and remaining oil in a small bowl and set aside. Wash chard, cut stems into 1-inch pieces, and slice leaves into 2-inch wide strips.

After 15 minutes of roasting, remove carrots from oven. Flip carrots, add chard to baking sheet, and drizzle balsamic mixture over both vegetables. Return to the oven for 10 more minutes.

Plate carrots with chard stems and leaves on top, and sprinkle with pumpkin seeds. Serve immediately.

  • 1 lb large carrots
  • 2 Tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1 bunch rainbow or red chard
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp pure maple syrup
  • 1/4 cup roasted, salted pumpkin seeds

Asparagus Almondine

  • 1 Tbsp vegan butter or oil
  • 1 lb asparagus
  • 2 cloves garlic, minced
  • 1/2 tsp salt, divided
  • 1/4 tsp black pepper, divided
  • 3 Tbsp parsley, finely chopped
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1 Tbsp extra virgin olive oil for finishing

Trim ends off of asparagus, about 1/3 of the spears. In a skillet, over medium heat, melt the butter or oil. Add asparagus, 1/4 teaspoon salt and 1/8 teaspoon black pepper and sauté for 6-7 minutes, stirring occasionally.

Add garlic and sauté another minute, until asparagus is tender.

Meanwhile, combine almonds and remaining ingredients, including remaining salt and pepper, in a small bowl and mix.

Remove asparagus and top with almond mixture. Drizzle with extra virgin olive oil, serve immediately.

Apple chèvre Kale Salad

  • 3 Tbsp fresh lemon juice
  • 2 Tbsp extra virgin olive oil
  • 1 bunch curly leaf kale
  • 1/4 tsp salt
  • 1/4 cup dates
  • 1 large honeycrisp apple
  • 1/4 cup chopped pecans
  • 2 oz crumbled chèvre (goat cheese)
  • salt and pepper to taste

Remove stems and slice kale into thin ribbons. Place in large bowl, add 1/4 tsp salt, then massage kale for 1 minute. Whisk together lemon juice and olive oil in a separate bowl and add to salad. Toss to coat and set aside.

Halve the dates lengthwise then slice into thin strips. Cut apple into thin matchsticks. Add dates, apples, pecans and cheese to kale. Season with salt and pepper and toss well.