Everyone knows that the star of the Thanksgiving feast is the turkey, but that’s no reason to let Thanksgiving side dishes be boring or complicated.  Here are a few sides that are healthful, simple, and flavorful, and can be cooked off while your turkey is resting.  All of these VIPs have made appearances in our store in the past few weeks as samples designed to get everyone in the holiday spirit.


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  1. 5 lbs. peeled, cubed butternut squash (1-inch pieces)
  2. 3/4 cup Bragg’s amino acids
    (for soy-free version use coconut aminos)
  3. 3/4 cup water
  4. 1-2 tbsp. sesame oil
  5. ½ tsp. red pepper flakes
  6. Preheat oven to 400 degrees
    In a bowl, whisk together all ingredients except squash
    3. Line a sheet pan with parchment or prep with non-stick spray
    4. Roast until tender, stirring occasionally to keep squash coated in marinade. Marinade will thicken into a glaze as it cooks.



  • 2-3 pounds Brussels sprouts
  • 1 tbsp. agave
  • 1 tbsp. extra-virgin olive oil
  • 1 tbsp. sesame oil
  • 1 pinch of red pepper flakes
  • Salt and Pepper to taste
  1. Combine ingredients in bowl and toss until Brussels sprouts are evenly coated
  2. Spread evenly on a baking sheet
  3. Roast at 400° for 30-45 minutes, turning every 5-7 minutes for even browning.



  • 1 pound chestnuts
  • 1/4 cup butter
  • salt to taste
  • 1 pinch ground cinnamon
  1. Preheat oven to 375°
  2. Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding.
  3. Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
  4. Allow to cool and peel off the shell.
  5. Place nuts in a skillet with butter and sauté over high heat until butter is melted and chestnuts are well coated.
  6. Place skillet in oven and roast until they are golden on top.
  7. Sprinkle with salt and cinnamon.



  • 3lbs kabocha squash – peeled, seeded, and cut into
    1” thick wedges
  • 3 tbsp. pure maple syrup
  • 3 tbsp. extra-virgin olive oil
  • 1 tbsp. fresh ginger – peeled and finely grated
  • 6 thyme sprigs plus thyme leaves for garnish
  • Kosher salt to taste
  • Preheat the oven to 450°. On a rimmed baking sheet, toss the squash wedges with the maple syrup, olive oil, ginger, thyme sprigs and salt. Arrange the squash in a single layer and roast for 15 minutes. Flip and roast for 15 minutes longer, until golden and tender. Discard the thyme sprigs. Transfer the squash to a serving platter and garnish with thyme leaves.

Happy Thanksgiving!