Healthy Thanksgiving Sides Using Just Mayo!


  • 8 carrots
  • 2 tsp chopped thyme
  • 2 tbsp chopped parsley
  • 1 tsp maple syrup
  • ½ cup Chipotle Just Mayo™
  • Salt and pepper (to taste)

Preheat oven to 350˚F. Lightly grease or line a sheet tray.

Peel and cut carrots on bias. Place chopped carrots in a bowl and toss with maple syrup, thyme and oil (just enough to coat). Add a pinch of salt.

Roast dressed carrots on greased or lined sheet tray for 8 minutes or until almost fork-tender. Remove from oven and let cool.

Once fully cooled, toss carrots in a bowl with Chipotle Just Mayo™ and garnish with chopped parsley.


  • ½ cup cranberry sauce
  • 1 cup Just Mayo™

Mix ingredients in a food processor or blender, or stir well with a fork/whisk. Once fully blended, spread the flavor as you please on your choice of sandwich bread or seasonal salad! Store any leftover sauce in airtight container in refrigerator.


  • 3 cups all-purpose flour
  • 1 ½ tsp baking soda
  • 1 ½ cups white sugar
  • 2 ½ tsp baking powder
  • 1/3 cup unsweetened cocoa powder
  • 1 ½ cups Just Mayo™
  • 1 ½ cups water
  • 1 ½ tsp vanilla extract

Preheat oven to 350˚F. Lightly grease two 9-inch layer cake pans.

In a large bowl, combine dry ingredients. Once dry ingredients are fully blended, stir in Just Mayo™.

Gradually add in water and vanilla, blending until smooth. Pour batter into greased cake pans.

In a large bowl, combine dry ingredients. Once dry ingredients are fully blended, stir in Just Mayo™.

Gradually add in water and vanilla, blending until smooth. Pour batter into greased cake pans.

Bake at 350˚F for 30 minutes. Remove from oven and let the cake layers cool before removing from pans. Once fully-cooled, frost with your favorite chocolate frosting


  • 2 cups green beans (trimmed and blanched)
  • ½ fresh red onion (thinly sliced)
  • 2 fresh radishes (sliced)
  • 2 tbsp Just Mayo™
  • 2 tsp tamari (or soy sauce)

Blanch green beans in salted boiling water, then place beans in an ice bath until chilled. Remove from ice bath and pat dry; set aside in a medium-sized mixing bowl.

In a small bowl, fold together Just Mayo™ and tamari.

Add onion and radishes to green beans and stir.


  • 3 cups sweet potatoes and/or yams (diced into medium cubes)
  • ½ cup raisins (white or regular)
  • 2 tsp sage (finely chopped)
  • ½ cup roasted walnuts
  • ½ cup Just Mayo™

Preheat oven to 375˚F. Roast yams or sweet potatoes for 15- 20 minutes, or until tender. Set aside to cool. (Leftover roasted sweet potatoes are perfect for this recipe.)

Once potatoes are cooled, combine all ingredients in a medium mixing bowl. Season with salt and pepper to taste. Enjoy!


  • 4 cups corn (off the cob)
  • 1 red onion
  • 2 cup green bell pepper (chopped)
  • 6 tablespoons Just Mayo Chipotle
  • 4 teaspoons lime juice
  • 1 teaspoon salt
  • Cilantro for garnish

Over medium heat on a barbeque, roast the corn until nicely caramelized, about 8 minutes

Cut a red onion in half and grill it face down with a teaspoon of oil brushed on surface on the barbeque until caramelized, about 4 minutes

Once cooled, cut the kernels of off the cob

Cut the onion once cooled into a small dice

Combine corn, green bell pepper and onion in a bowl

In a separate bowl, mix together the chipotle mayo, lime juice and salt until incorporated

Toss the grilled corn, onion and bell pepper in with the dressing and mix thoroughly


  • 4 cups green beans
  • 1 cup pecans
  • 1 cup radishes (thinly sliced)
  • 3 tablespoons Just Mayo
  • 2 teaspoons Dijon
  • 1/2 salt

Bring a pot of lightly seasoned (2 tablespoons salt) water to boil

Boil the green beans until slightly soft but still has a good snap (about 2 minutes)

Shock the green beans in ice water until cool then remove and pat dry with a paper towel

Over medium heat, lightly toast the pecans until fragrant, about a minute

Chop the pecans

Combine the Just Mayo, Dijon and salt in a bowl and stir to incorporate

In a larger bowl, add the green beans, pecans and radishes and toss with the sauce until well dressed


  • 12 large mushrooms
  • 3 cups stuffing
  • ½ cup green beans (chopped)
  • ¼ cup onion (chopped)
  • 1 tsp garlic (finely minced)
  • 1 tsp parsley (chopped)
  • 1 cup Just Mayo™
  • 1 tsp black pepper
  • 1 tsp salt
  • ½ cup panko breadcrumbs

Preheat oven to 375˚F Lightly grease a sheet tray. Remove stems from mushrooms and hollow out using a damp paper towel. Pat dry and set aside.

In a large bowl, mix vegetables, stuffing, and Just Mayo™. Then add in spices and seasoning.

Scoop mixture into hollowed out mushrooms, ensuring they are rounded out over the tops.

Sprinkle breadcrumbs over the mushroom stuffing to create a crispy texture.

Bake mushrooms for 10-12 minutes, until tops are golden brown.


  • 4 cups fingerling potatoes
  • 1/3 cup green bell pepper (chopped)
  • 1/2 cup celery (chopped)
  • 1/3 cup red onion (chopped)
  • 1 head of garlic
  • 3 tablespoons Just Mayo
  • 1/2 teaspoon salt

Roast the fingerlings in 2 tablespoons oil and 1-teaspoon salt and pepper in a 325-degree oven for 20 minutes or until fork tender. Remove and slice into rounds about a half inch thick

Wrap the garlic in tin foil with a bit of oil and roast at 325 degrees for around 25 minutes, or until soft. Cut off top of garlic and squeeze out, should be a paste consistency

Combine potatoes with chopped vegetables in a large bowl

In a separate bowl combine roasted garlic paste with mayo and salt, then add to potatoes and other vegetables and combine thoroughly

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