#vegetariandish

Cranberry-Glazed Vegetable Medley This vibrant and flavorful dish combines roasted butternut squash, Brussels sprouts, and sweet potatoes, all drizzled with a luscious cranberry glaze and topped with creamy goat cheese. Ingredients For the Roasted Vegetables: 1 small butternut squash, peeled and cubed 1 lb Brussels sprouts, trimmed and halved 2 medium sweet potatoes, peeled and cubed 3 tablespoons olive oil Salt and pepper, to taste 1 teaspoon dried thyme For the Cranberry Glaze: 1/2 cup cranberry juice 1/4 cup dried cranberries 2 tablespoons honey or maple syrup 1 tablespoon balsamic vinegar For the Finishing Touch: 4 oz goat cheese, crumbled 1/2 cup dried cranberries (for garnish) 1 tablespoon fresh parsley, chopped (optional) Instructions Step 1: Roast the Vegetables Preheat your oven to 400°F (200°C). In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated. Spread the vegetables on a large baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized. Step 2: Prepare the Cranberry Glaze While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar. Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze. Step 3: Assemble the Salad Once the vegetables are roasted, transfer them to a large serving bowl. Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat. Sprinkle the crumbled goat cheese and extra dried cranberries on top. Step 4: Serve Garnish with fresh parsley, if desired, and serve warm.

This spinach lasagna is layers of noodles, sauteed spinach, marinara sauce and three different kinds of cheese, all baked to golden brown perfection. A hearty vegetarian main course option that’s perfect for feeding a large group.

What’s tastier the Thai or 🙋🏼‍♀️?

Crunchy Cabbage Delight with Zesty Dijon-Lime Dressing This vibrant salad combines crunchy textures and fresh flavors, perfect for a light meal or a side dish. The Dijon-lime dressing adds a zesty kick that elevates the dish. Ingredients For The Cabbage Salad 1 cup sliced almonds 4 cups shredded green cabbage (from about 1/2 head of green cabbage) 2 cups shredded red cabbage (from about 1/4 head of red cabbage) 1 cup grated carrots (from about 3 medium carrots) 2 green onions, trimmed and chopped (both white and green parts) 1 red bell pepper, cored and cut into thin sticks 4 radishes, halved and thinly sliced 1 cup chopped fresh parsley 1/2 cup chopped fresh dill Kosher salt 1 teaspoon sumac For The Dijon-Lime Vinaigrette 2 tablespoons Dijon mustard 2 limes, juiced 2 garlic cloves, minced 1/3 cup extra virgin olive oil 1/2 teaspoon sumac 1/2 teaspoon crushed red pepper flakes (optional) Kosher salt Black pepper Instructions Toast the almonds. Coat a large pan with a thin layer of olive oil. Add the almonds and stir until they turn golden, about 8 minutes. Take off the heat and set aside. Make the Dijon-Lime Vinaigrette. In a small bowl, whisk together the Dijon mustard, lime juice, garlic, olive oil, sumac, red pepper flakes, and a pinch of salt and pepper. Prepare the salad. In a large mixing bowl, combine the cabbage, carrots, onions, red bell pepper, radishes, parsley, and dill. Season with a good pinch or two of salt and sumac. Add 3/4 of the toasted almonds. Toss gently to combine. Dress and chill. Pour the vinaigrette over the salad and toss to combine. If you have the time, wrap in plastic and refrigerate for 30 minutes to 1 hour to allow the flavors to meld and the cabbage to slightly soften. Finish and serve. Give the salad one more toss and serve, garnished with the remaining almonds.

Creamy Garlic Green Bean Bake This delightful casserole combines the richness of cream cheese with the freshness of green beans, topped with crispy fried onions and a sprinkle of scallions for added flavor. Ingredients 10.5 oz condensed cream of mushroom soup, one can ½ cup milk, substitute almond milk 8 oz cream cheese, softened 2 medium garlic cloves, minced 33 oz green beans, 3 cans 6 oz fried onions ½ cup hard cheese, grated ? cup walnuts, chopped, optional ¼ cup scallions, finely chopped Instructions Preheat your oven to 350ºF. In a medium-size bowl, combine the cream of mushroom soup, milk, cream cheese, and minced garlic. Mix until well blended, using a whisk if the cream cheese is not softened. Drain the green beans and fold them into the cream cheese mixture gently. Then, add ? cup of the fried onions and mix to combine. Pour the green bean mixture into a 1 ½-quart baking dish and bake for 30 minutes. After 30 minutes, remove the dish from the oven and top it with the remaining fried onions, grated hard cheese, and chopped walnuts if using. Return the dish to the oven and bake for an additional 5 minutes, or until the topping is golden. Garnish with finely chopped scallions before serving.

These sauteed brussels sprouts are cooked with butter, garlic and herbs until tender and caramelized. An easy and versatile side dish that pairs perfectly with chicken, beef and seafood, and is a great addition to any holiday meal.

This roasted butternut squash is coated in brown sugar, maple syrup and seasonings, then roasted until tender and caramelized. The absolute best way to enjoy butternut squash!

This roasted asparagus is tender stalks of asparagus coated in olive oil, garlic, herbs and seasonings, then roasted to tender and browned perfection. A 15 minute side dish that’s the perfect accompaniment to almost any meal.