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.