Recipe Roundup: Thanksgiving Vegetables & Sides

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Recipe Roundup: Thanksgiving Vegetables & Sides

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 ShallotsThe 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 WalnutsRoasted 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 GratinWild 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-ReggianoStuffed 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 StuffingRoasted 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 GratinGolden 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 SeedsRoasted 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 JamCollard 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 SugarGreen 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 GratinBeet 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 about “Recipe Roundup: Thanksgiving Vegetables & Sides

    1. Fairygram

      Just click on the “titles’ of the dish will take you 2 the recipe.

      Reply

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