Thanksgiving Menu: Simple Side Dishes

Thanksgiving preparations can get complicated, but your sides don’t have to be. Prepare any of these scrumptious, simple sides, from creamed brussels sprouts to maple butter mashed sweet potatoes, in no time at all.

Creamed Brussels Sprouts

Bring out Brussels sprouts‘ cruciferous softness with this simple, savory preparation. Don’t skimp on the salt: it lends depth and highlights the sprouts’ natural sweetness. Click here for the recipeCreamed Brussels

Maple Butter Mashed Sweet Potatoes

The woody sweetness of maple syrup marries beautifully with sweet potatoes’ bright acidity. With plenty of butter, this rich, decadent side dish elevates any cold-weather meal. Click here for the recipe. Maple Mashed Sweet Potatoes

Soy-Braised Kabocha Squash

Braising is one of our favorite ways to bring out the texture and flavor of winter squash. With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish. Click here for the recipe. Soy braised Kabocha Squash

Broiled Spaghetti Squash with Walnut-Miso Glaze

It’s rare that we encounter spaghetti squash not shredded into its eponymous noodle-like threads. But kept intact, it reveals a beautifully yielding texture and a savory, subtle flavor that’s perfectly offset by a rich walnut-miso glaze. Click here for the recipe. Broiled spaghetti squash with miso glaze

Green Beans with Lemons and Capers

Inspired by the briny flavors of veal piccata, this elegant side dish is simplicity itself: blanched green beans tossed in a vinaigrette of capers, bright lemon, and a beautiful olive oil. Click here for the recipe. Green Beans with Lemons and Capers

Green Bean Salad with Feta and Mint

Feta, red onion, and mint are a classic combination; tossed with snappy green beans they make a salad of surprising complexity. Click here for the recipe. Green bean salad with feta and mint

Sweet Potato Honey Fries with Curry-Honey Sauce

An aromatic combination of spices elevate the humble sweet potato oven fry to something truly special. We like to serve a batch of still-warm wedges alongside a creamy curry-honey dipping sauce, with lime wedges for an acidic kick. Click here for the recipe. Sweet Potato oven fries

Baked Sweet Potatoes with Brown Sugar and Black Pepper

SAVEUR associate food editor Ben Mims loves brown sugar and black pepper together: the pepper provides a pleasant heat, and the sugar brings out the spice’s latent sweetness. On a rich and earthy baked potato, the combination is a natural. Click here for the recipe. Baked Sweet Potatoes with Brown Sugar

Cranberry Salsa

Lime and jalapeño punch up SAVEUR executive food editor Todd Coleman’s fresh, no-cook take on cranberry sauce. If you use frozen cranberries, be sure they are fully thawed before beginning the recipe. This recipe appeared in our November 2011 issue, with the story Superb Sides. Click here for the recipe. Cranberry Salsa

Brussels Sprouts with Chorizo

Chorizo is a natural partner for Brussels sprouts; its spiciness complements the vegetable’s earthy flavor. Click here for the recipe. brussels sprouts with chorizo

Sage Mashed Potatoes

As much as we love them, mashed potatoes can seem a bit plain next to the other, brighter dishes on the holiday table. This recipe for sage mashed potatoes involves a few ingenious methods for infusing the herb’s brisk fragrance into the mash. Click here for the recipe. sage mashed potatoes

Orange and Honey-Glazed Carrots

Honey makes for a more flavorful glaze for carrots than sugar does. In this dish, orange zest keeps the sweetness from becoming cloying. Click here for the recipe. Orange and Honey-Glazed Carrots

Green Beans and Tomatoes

In so many green bean casseroles, the beans are cooked well past the point of mushy. SAVEUR editor-in-chief James Oseland lets his beans retain some snap in this recipe: the richness here comes from luscious, cooked-down tomatoes. Click here for the recipe. green beans and tomatoes

Cranberries with Port

We found the easiest and tastiest way to make this all-important side dish to your holiday meal. Click here for the recipe. Cranberry with port

Roasted Vidalia Onions with Herbed Bread Crumbs

Sweet Vidalia onions, grown in and around the namesake Georgia city, turn even sweeter when roasted with a savory herbed bread crumb topping. Click here for the recipe. Roasted Vidalia Onions with Herbed Bread Crumbs

Roasted Potatoes

A high oven temperature results in potatoes that are crispy on the outside and creamy within. Click here for the recipe. roasted potatoes

Cime di Rapa Fritte (Slow-Cooked Broccoli Rabe)

Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil. Simply seasoned with garlic and chile flakes, this Italian home-cooking classic is true comfort food. Click here for the recipe. cime di rapa fritte

Green Bean and Radish Salad

Quick-cooked green beans, radishes, and garlic are caramelized with honey for an elegant side dish. This salad is our version of one served at Auckland-based artisanal honey producer Bees Online. A chile-infused honey compliments the spicy radishes and gives the green beans some sweet heat. Click here for the recipe. green bean and radish salad

Leeks Vinaigrette

The origins of leeks vinaigrette—poached leeks in a mustardy dressing¿are unknown, but it’s easy to imagine someone pulling them out of the stockpot once they had worked their magic, then seasoning them. Click here for the recipe. Leeks vinaigrette

Brussels Sprouts and Bacon

SAVEUR deputy editor Beth Kracklauer caramelizes Brussels sprouts in rich bacon fat; the sweet-salty combination is absolutely delicious. Click here for the recipe. brussels sprouts and bacon

Maple-Syrup Roasted Tomatoes

Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d’¿rable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas. Click here for the recipe. maple syrup roasted tomatoes

Fennel al Forno (Fennel Baked in Cream)

This simple, classic Italian preparation, calls for baking fennel in the oven with cream and Parmesan to create a luxurious gratin. Click here for the recipe. Fennel al Forno (Fennel Baked in Cream)

Roasted Radishes

Seasoned with thyme and cooked until tender, peppery radishes make a colorful addition to the traditional Thanksgiving spread. Click here for the recipe. roasted radishes

Raw Kale Salad with Lemon, Pecorino, and Currants

The spicy flavor of thinly sliced raw kale is offset by creamy Pecorino cheese, bright lemon, and sweet-tart dried currants in this simple, elegant salad. You can substitute Parmesan or Grana Padano, if that’s what’s on hand. Click here for the recipe. Raw Kale Salad with Lemon, Pecorino, and Currants

Fingerling Potatoes with Bacon

The secret to this effortless dish is to use Good quality, thick-cut lean bacon adds smoky richness to sautéed fingerlings. Click here for the recipe. fingerling potatoes

Green Beans with Sesame Sauce

A jolt of heat from fresh ginger is balanced by sweetened soy sauce and nutty sesame seeds in this Japanese-style string bean dish. In our SAVEUR 100 list for January/February 2010, reader Christopher Michel praised Japanese cookbook author Harumi Kurihara for her simple and delicious recipes.

These ginger-spiced green beans come from a recipe in her cookbook Everyday Harumi (Conran Octopus, 2009). Click here for the recipe. green beans with sesame sauce

Source: Saveur


4 thoughts on “Thanksgiving Menu: Simple Side Dishes

  1. Yes, yes, yes! I love Bobby Flay and wish I could grill and cook like him. Hmm I might try this recipe. I hope it comes out just like his.

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