Thanksgiving dinner is the perfect time to put a new spin on your favorite fall vegetables. Here, we update some classics: green bean casserole gets a homemade makeover, broccoli stars in a creamy gratin instead of potatoes, and cabbage leaves are filled with a savory stuffing. Get inspired, and start planning your menu!
The Ultimate Green Bean Casserole with Crispy Fried Shallots We gave the classic green bean casserole a delicious makeover. Sautéed cremini mushrooms and blanched green beans are combined with a luscious sauce of chicken stock and cream. Then the dish is topped with homemade fried shallot rings and baked until bubbling. |
Roasted Brussels Sprout and Apple Salad with Black Walnuts This recipe will convince anyone to love Brussels sprouts. They are sauteed until tender, then tossed with apples and walnuts in a sweet hot mustard vinaigrette. The dish can be served at room temperature, so it’s great for entertaining. |
Wild Mushroom and Root Vegetable Gratin Here, layers of thinly sliced potatoes and rutabagas are topped with sauteed mushrooms and a creamy cheese for a gorgeous side dish that’s not too heavy. |
Stuffed Cabbage with Rosemary Brown Butter and Parmigiano-Reggiano Cabbage leaves enclose a salty, savory filling of bacon, garlic and bread crumbs, rich with the heady aroma of rosemary in this rustic Italian dish. It’s a beautiful presentation that will be at home on a holiday buffet. |
Roasted Acorn Squash with Quinoa and Red Rice Stuffing Heirloom quinoa and red rice add nutty, whole-grain goodness to autumn’s golden acorn squash. You can serve this dish alongside roast turkey, but it also makes a wonderful meatless main. |
Golden Broccoli Gratin Parmigiano-Reggiano cheese and olive oil are combined with panko, the coarsely ground Japanese bread crumbs, to form a crisp, golden brown topping for this broccoli gratin. It’s an inventive way to showcase this winter vegetable. |
Roasted Squash with Yogurt Dressing and Pomegranate Seeds Roasted squash takes a trip to the Mediterranean in this vibrant recipe, filled with unexpected tastes. A sage pesto flavors wedges of squash, which are roasted until soft and sweet. Then they’re topped with a piquant Greek yogurt dressing sweetened with maple syrup and a sprinkling of festive pomegranate seeds. |
Collard Greens with Lardons and Smoked Onion Jam In this dish, a smoked onion jam adds just enough sweetness and acidity to balance the flavor of sturdy greens. It’s a perfect side dish for Thanksgiving: You can blanch the collard greens a day in advance and refrigerate, then finish the dish a few minutes before serving. |
Green Bean Bundles with Bacon and Brown Sugar Wrapped with a strip of bacon, these green bean bundles add an elegant touch to the Thanksgiving table. They’re also easy to serve family-style or on a buffet. |
Beet and Turnip Gratin The sweet, earthy flavors of these rainbow-hued root vegetables shine through in this gratin, which includes no cream or cheese. For a beautiful presentation, use a combination of red, chioggia and golden beets. |
See more Thanksgiving vegetables and sides here.
2 comments
send me recipes please
Just click on the “titles’ of the dish will take you 2 the recipe.