Category: Side dish

Daddy grew plenty of carrots in his huge vegetable garden every year. Stored in the root cellar they would last for months, albeit growing a few wrinkles. The orange roots were mostly supporting players in those days; never cast in the lead. Mom used them in salads, soups and stews, but primarily she nestled them along with potatoes next to a long simmered chuck roast. They also made somewhat frequent appearances raw. When she wasn’t sure what was available for lunch, they were the token veg in the guise of celery and carrot sticks. Probably parked next to the cheese and crackers that were always available.  

So here we are in November, and I’m thinking that carrots might be able to segue into an official Thanksgiving side dish. What makes a great holiday side dish in my book? They need to be independent characters, more or less capable of cooking themselves, because I’m wrestling with turkey and gravy at the last minute. It’s also quite desirable for them to cook quietly on the stove top, as the oven tends to be busy baking my grandmother’s mashed potato dressing and roasting Brussel sprouts.

These steam sauted carrots meet this criteria quite nicely. Once the ingredients are prepped, they simmer to tenderness on their own, then brown a bit, uncovered, as the liquid cooks off. The carrots gain depth of flavor from the miso, sesame oil and fish sauce, finished with a hit of acidity from the rice vinegar and lemon. Stir in the fresh herbs at the end and they are ready for the table. 

Today, while carrots are no kale or cauliflower in terms of popularity, they have gained considerably more respect as a solo vegetable. Roasted whole with accompaniments such as miso and honey, or tahini, they step up into that long coveted lead role as the vegetable on the plate. Some plant based eaters even stretch their credibility considerably by parking them into buns as “hot dogs.” But I’ll travel a fair distance out of my way to avoid hot dogs, whether carrot or the real thing… Today though, I’m using a steam/saute combo cooking method. 

Whatever bounty graces your Thanksgiving table this year, I wish you a blessed, lovely day with family and friends. Side dishes aside, that’s what Thanksgiving is all about. 

Print Recipe

Steam Sauted Carrots

Slightly browned and tender cuts of carrot, with deep flavor from miso, sesame, fish sauce and lemon. Topped with green onion and herbs for freshness.

Prep Time30 minutes mins

Cook Time15 minutes mins

Total Time45 minutes mins

Course: Side Dish, Vegetable

Cuisine: Fusion

Keyword: carrots

Servings: 4

Ingredients

• 2 tsp diced ginger root
• 1 tsp coconut oil
• 1 tsp white miso
• 3 large carrots, peeled and cut into 1/2-inch pieces
• 1 tsp honey
• 1 tbsp rice vinegar
• 2 tbsp lemon juice
• 1 tsp sesame oil
• 1 tsp fish sauce
• 1/3 cup vegetable broth
• 1/2 cup chopped green onion
• 2 tsp lemon zest
• 1/3 cup cilantro, chopped
• salt and pepper to taste

Instructions

• Melt the coconut oil in a medium sized skillet over medium heat. Add the ginger root and stir lightly for a minute or so. Add the carrots, miso, honey, vinegar, lemon juice, sesame oil, fish sauce and broth. Mix and bring to a boil, cover, and lower the heat to simmer. Steam until just tender.
• Uncover the skillet and increase the heat to medium high, allowing the liquid to cook off. As the carrots begin to brown and glaze, stir in the onions, lemon zest and cilantro. Season to taste with salt and pepper, and serve.

Notes

63 Calories per serving
Total Fat: 2.6 g
Sat Fat: 1.3 g
Cholesterol: 0 g
Sodium: 247 mg
Total Carbohydrate 8.5 g
Fiber: 1.8 g
Total sugar: 4.8 g
Protein: 1.4 g

Nutrition calculated by VeryWellFit

I trust that you all both survived and recovered from Thanksgiving 2021. 

Thanksgiving on the farm had a menu set in stone. Roast turkey, my grandmother’s Amish potato dressing, mashed potatoes, gravy, the token vegetable, jellied cranberries and pumpkin pie. While everyone and their brother appear to swoon over the side dishes, there were only five of us; one vegetable dish seemed plenty for which to be thankful. It was likely to be whatever Mom had in the freezer that would take the least effort-green beans, most likely. And after the dinner was no longer served at the farm, who was I to mess with family tradition? That menu was an institution unto itself and has lived on.

But over the past year, we have gradually transitioned to a more plant centric diet. No commitments, no deletions, just putting plant-based foods at the center of the plate with fewer animal products around it.  While my taste buds argue occasionally, my digestive system is exceedingly thankful. I knew there would have to be less turkey and dressing, and more vegetables on my particular plate this year.

We tried out varying vegetable side dishes in the weeks leading up to Thanksgiving, ultimately settling on braised collard greens and honey miso roasted root vegetables. One could simmer away on the cooktop while the other roasted in the oven alongside the dressing. When push came to shove, today’s spaghetti squash recipe didn’t make the cut for the big day, as it was a last minute diva. When one is slicing turkey, heating potatoes, making gravy, and serving wine, the veggies have to step up to the plate and take care of themselves! 

So while today’s squash recipe needed too much coddling to be served for Thanksgiving, it’s a fresh take on spaghetti squash that we enjoy with less demanding meals. We often receive spaghetti squash in our CSA share, and I generally find it a bit bland. Nor does it make a satisfactory substitute for pasta in my opinion-it’s not particularly filling, and the texture is nothing like spaghetti. But steamed just until tender yet crisp, shredded from the shell and dressed with a fresh miso laced herb mince, its personality shines. The lemon provides just enough acidity, such that each bite cleanses the palate in preparation for the next. Bring on the diva; it’s my current go-to recipe for spaghetti squash. 

We all need to be incorporating more plant foods into our diets. They feed our bodies in ways that animal foods food can’t. It matters not the role played by vegetables on your plate. Put them at the center, or serve them on the side, but do include them. Spaghetti Squash with Fresh Herbs and Walnuts is a tasty addition to the plate, wherever you decide to place it. 

Print Recipe

Spaghetti Squash with Fresh Herbs and Walnuts

Crisp, tender shreds of spaghetti squash with a fresh herb mince and chopped walnuts.

Prep Time2 hours hrs 30 minutes mins

Total Time2 hours hrs 30 minutes mins

Course: Side Dish, Vegetable

Cuisine: American

Keyword: fresh herb mince

Servings: 4

Ingredients

• 2 lb spaghetti squash
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/2 small bunch parsley
• 1 tsp fresh rosemary, diced
• 1 tbsp fresh thyme leaves
• 2 tbsp fresh basil leaves, chopped
• 2 tsp white miso
• 1/4 cup walnut pieces
• 1 green onion, cut into 1-inch pieces

Instructions

• Cut the spaghetti squash in half, lengthwise. Place half in a glass pie plate and pour 3/4-inch of water in the bottom. Cover with plastic wrap and steam in the microwave for 5-10 minutes, til tender. Remove first half from the plate and repeat with the second half of squash. Set squash aside while preparing the herbs.
• Blend the olive oil, lemon juice, salt and pepper. Set aside.
• Place the parsley, herbs, miso, walnuts and green onion in food processor and pulse til finely minced.
• Scrape the shreds of squash into a medium bowl and toss evenly with the olive oil and lemon dressing. Sprinkle the herb mince over the squash and fold in. Serve immediately.