Registered dietitian Shannon Crocker talked about some tasty veggie side dishes for Thanksgiving weekend.

Roasted Red Cabbage with Warm Balsamic Drizzle (Recipe by Shannon Crocker)

Cut cabbage into 1-inch wedges, keeping the core intact as much as possible to hold the wedges together. Arrange on a lightly greased baking sheet. Drizzle or brush with oil and sprinkle with salt. Roast in 450F oven, turning once, until edges start to crisp, about 35 to 40 minutes.

Remove from oven, sprinkle with freshly ground pepper and hot pepper flakes (if desired). Drizzle with warm balsamic drizzle and chopped parsley.

Warm Balsamic Drizzle

Just before the cabbage is finished, add ¼ cup balsamic vinegar, 1 tbsp brown sugar, and one small clove of garlic (minced) to a small pot over medium-low heat. Bring to a boil, then turn heat to low and simmer for about 1 minute. Pour over cabbage.

Garlicky Green Beans with Toasted Coconut (Recipe from Shannon Crocker)

Here’s how to make them (you can wing the amounts):

Heat 1 tbsp oil in a large frying pan over medium-high heat.

Add several handfuls of green beans (3-4 cups)and sauté until heated through and just tender-crisp.

Add 1 small clove of garlic, minced and stir for another minute.

Remove from pan, put onto serving plate and sprinkle with coarsely ground or flaky sea salt.

Add about 1/4 to 1/3 cup unsweetened shredded coconut to the pan and cook, stirring constantly, until just starting to turn golden.

Top green beans with coconut and enjoy!