maple dijon carrots & AMAZING blender gravy

Part 2 of My Plant-Based Dinner Plate! The perfect sides and sauce for your plant-based holiday dinner.

Part 2 of Plant-Based Holiday Dinner

(see Part 1 here)

In Part 1 we covered the entrée, which is usually the focus, the star of the plate.

Part 2 is about the side dishes (which are equally important) and the gravy (maybe the most important!). Neither needs to be intricate but they need to add to the meal. I like to keep both — the sides and the gravy— simple but delicious.

Here are the side dishes I’ve chosen and how I make them.

First up is Maple Dijon Carrots. This a very easy how-to when it comes to carrots — I boil the carrots in salted water and then toss them with a mixture of maple syrup and grainy Dijon mustard (like this). It’s boiled carrots but elevated! In fact, this is a side dish I turn to often when I’m in a hurry and need a veggie side dish.