Thanksgiving plans in motion

"Friendsgiving" has given Thanksgiving a celebration pregame meaning many of you have already attempted your favorite Thanksgiving foods (possibly failed) and are counting down the minutes till Thursday. Whether you're helping out this round or just want to suggest a recipe to a stressed host I've gathered a few of my favorite sides to include, and some good news is they meet almost everyone's dietary restrictions and still taste terrific. These recipes are mostly for one so multiple accordingly. Since I don't eat turkey (or most meat) that means I'm all about the sides and pumpkin pie! Recipe for my famous pumpkin pie will be up on Thursday. Don't forget to check back then, hope you're all thinking of all the things you're grateful for this week!

Roasted Brussel Sprouts in Maple Dijon

Mashed Kale Cauliflower

Roasted parsnip and rainbow carrots with miso tahini sauce
Serves 1
1 parsnip cut lengthwise into fourths
Assortment of 3 rainbow carrots cut lengthwise into fourths
1/2 tablespoon miso paste
1/2 tablespoon tahini paste
1-2 tablespoons rice vinegar
Drizzle of olive oil
Drop or two of sesame oil
Salt, pepper, red pepper flakes

1. Cut your veggies and place them on aluminum foil on a baking sheet. Salt and pepper and spray with olive oil/coconut oil spray. Put in the oven at 400 degrees F for about 30-45 minutes or until they are crispy and roasted.
2. Mix together all other ingredients to make your paste. Might need to add a little more or less depending on how much sauce you like. I'm a big fan of rice vinegar, but if you're not add more olive oil and less rice vinegar.
3. Top with red pepper flakes and serve!