Happy Wednesday guys!! It's finally NOVEMBER!! WHOOO HOO! I'm counting down the days, the weeks until Thanksgiving! Today I'm sharing with you 3 vegan side dished that will be a great addition to any thanksgiving dinner feast! As a vegan I can assure you that none of these dishes are lacking in the flavor department. All 3 side dishes are very simple and amounts can be adjusted depending on how many people will be sharing them. I hope you love them all and try out at least one of these incredibly easy side dishes.

Ingredients
Roasted brussel sprouts and cinnamon butternut squash w/cranberries and pecans
3 C of brussel sprouts (rinsed and halved)
1 1/2 lb of butternut squash (peeled and diced)
3 Tbsp olive oil
2 Tbsp of maple syrup
2 tsp of ground cinnamon
S+P to taste
1 C of dried cranberries
1 1/2 C of toasted pecan halves

Agave glazed carrots
2 1/2 lbs of carrots (peeled and sliced)
2 Tbsp of olive oil
S+P to taste
3-4 Tbsp of agave nectar
1 tsp of apple cider vinegar
2 Tbsp of fresh parsley(chopped)
1/2 Tbsp fresh thyme leaves

Garlic thyme roasted mushrooms
12 oz of white mushrooms(stems trimmed)
2 Tbsp of vegan butter
2 Tbsp of olive oil
4 gloves of garlic (minced)
1 Tbsp fresh thyme leaves
S+P to taste
Pinch of red pepper flakes (optional)
2 Tbsp of nutritional yeast

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