Food

Thanksgiving Vegetables

November 2, 2012

Our most delicious Thanksgiving vegetable side dishes, including curried creamed onions and green bean almondine.

The cooking time for white asparagus depends on its age and thickness. Test for doneness as you go.Christopher Hirsheimer

See the RecipeChristopher Hirsheimer

See the RecipeChristopher Hirsheimer

See the RecipeChristopher Hirsheimer

Braised Cavolo Nero — The leaves of cavolo nero (also known as Tuscan kale, Lacinato kale, or Dinosaur kale) cook slowly into a luscious heap when braised whole.Laura Sant

Sage, a member of the mint family, livens up any dish. But remember, too much sage will make food taste bitter or medicinal. This holds truer for dried sage, which tends to sit in the spice rack for years, growing even mustier.James Baigrie

See the RecipeLandon Nordeman

This recipe is borrowed from: Sally Clarke's Book: A Restaurant, Shop and Bakery (Mc Millian). Sally Clarke is a top chef and restaurateur in London. See the Honey-Roasted Belgian Endives and Parsnips RecipeMartin Brigdale

See the RecipeBen Fink

Asparagus covered with luscious, full-flavored hollandaise is a simple yet satisfying vegetarian side-dish. ** See the recipe for Asparagus with Hollandaise Sauce »**André Baranowski

See the RecipeAndré Baranowski

See the RecipeAndré Baranowski

See the RecipeAndré Baranowski

This green bean dish is mildly creamy, thanks to a quick blanching in milk, which also sweetens the beans slightly. A garnish of toasted chopped hazelnuts adds a lovely nutty crunch. This recipe appeared with Irene Sax's piece Small Wonders (November 2008), a tribute to Thanksgiving side dishes--though we think it works well anytime of year. See the recipe for Green Beans with Pancetta and Mint »Andre Baranowski

Roasted pecans add crunch while complimenting the earthy, slightly sweet flavor or Brussels sprouts. If you don't have pecans on hand, hazelnuts make a great substitute. See the recipe for Sauteed Brussels Sprouts with Pecans »André Baranowski

Luscious pearl onions are rendered complex by curry powder and Tabasco. See the recipe for Curried Creamed Onions »James Oseland

Sweet Potatoes in Syrup with Guava — A sweet and tangy preparation of sweet potatoes can be served as a side or dessert.Landon Nordeman

See the RecipeAndre Baranowski

Creamed Roasted Onions — The smoky flavor of this side dish from Oaxaca-based cook Susana Trilling comes from charring the onions before adding them to a spice-infused cream sauce.Landon Nordeman

Roasted Radishes — This colorful side is unbelievably simple, requiring only radishes, olive oil, thyme, and salt and pepper.André Baranowski

See the Recipe

Red Cabbage Gratin — A lightly-spiced and creamy cabbage casserole is baked with a crunchy breadcrumb and Parmesan topping.Todd Coleman

This fragrant recipes involves a few ingenious methods for infusing the herb's brisk flavor into the mash.Todd Coleman

Stewed Green Beans — Infused with the meaty flavor of a smoked turkey leg, these super-tender green beans are wonderful side dish.Todd Coleman

Sandra McCray at Dave's Seafood Carry-Out serves an inventive take on rutabagas by stewing them with pork neck bones and ginger, then caramelizing them with sugar to deepen the flavor. See Recipe for Stewed Rutabagas » Back to Specialty of the House: Inside South Carolina's Soul Food Restaurants »Todd Coleman

Cheesy Corn Casserole — This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City.Todd Coleman

Indian-Style Carrots With Mustard Seeds (Carrot Kari) — These carrots are stewed long enough to concentrate their sweetness; mustard seeds, curry leaves, and chiles provide warm and earthy notes.Todd Coleman

Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil See the recipe for Cime di Rapa Fritte (Slow-Cooked Broccoli Rabe) »Todd Coleman

Lebanese-Style Green Beans with Chickpeas in Olive Oil (Loubieh wa Hommus bi Ziet) — Slow-cooked vegetable dishes like this one, a cumin-and paprika-spiced stew of beans and tomatoes, are a standby in many parts of the Middle East. Here, tomatoes and green beans release some of their flavor into the cooking liquid, creating a rich broth.Todd Coleman

Olive Oil-Braised Vegetables — This flavorful mix of broccoli, cauliflower, zucchini, and potatoes is braised in olive oil that's been infused with rosemary, chile flakes, lemon, and anchovies.Todd Coleman

Creamed Onion Gratin — Sweet, translucent roasted onions marry beautifully with bechamel and Gorgonzola in this rich casserole.Todd Coleman

Peas with Orange and Mint — Fresh orange juice and plenty of mint enliven ordinary frozen peas.Todd Coleman

Potato and Rutabaga Gratin — Earthy rutabagas and aged Gruyere add intrigue to a classic potato gratin.Todd Coleman

See the RecipeAnna Stockwell

When you caramelize Brussels sprouts in rich bacon fat, the sweet-salty combination is absolutely irresistible. See the recipe for Brussels Sprouts and Bacon »Todd Coleman

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. See the recipe for Baked Sweet Potatoes with Brown Sugar and Black Pepper »Todd Coleman

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

Green Beans and Tomatoes — In so many green bean casseroles, the beans are cooked well past the point of mushy. In this recipe they keep some snap.Todd Coleman

Dry-Fried Green Beans (Gan Bian Si Ji) — Shallow-frying green beans blisters them on the outside and renders them tender on the inside, with a whisper of a chew.Todd Coleman

Red-Cooked Eggplant (Hongshao Qiezi) — With ingredients like dill, chiles de árbol, and anchovies, this dish is far from authentic Shanghainese, but it's totally delicious.Penny De Los Santos

Twice-Baked Potatoes The buttery, creamy indulgence of mashed potatoes meets the visceral joy of digging into a baked potato in this iconic side dish. See the recipe for Twice-Baked Potatoes »Todd Coleman

Creamed Spinach with Spiced Bread Crumbs — This luxurious stove-top creamed spinach is enriched with sour cream and topped with crunchy spiced bread crumbs.Helen Rosner

Roasted Vegetable Terrine — Our colorful vegetarian take on terrine features smoky roasted vegetables, tangy goat cheese, and a sun-dried tomato pesto.Helen Rosner

Sweet Potato Casserole with Bourbon and Pineapple — A variation of traditional sweet potato casserole gets its depth of flavor from bourbon and pineapple.Anna Stockwell

Soy-Braised Kabocha Squash — Braising—with a healthy dose of soy—is one of our favorite ways to bring out the texture and flavor of winter squash.Maxime Iattoni

Lemon-and-Herb-Roasted Vegetables — Chopped whole lemon and spicy fresh ginger lend brightness to hearty roasted vegetables including sweet potatoes, acorn squash, and carrots.

Cumin-roasted carrots and parnsips — Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables.Helen Rosner

Sautéed Brussels Sprouts — This simple, satisfying side rounds out any Thanksgiving dinner.Helen Rosner

Spinach Madeleine — A sauce of unabashedly flavorful ingredients—including evaporated milk and, yes, Velveeta cheese—makes for a spectacularly rich take on creamed spinach.Vanessa Rees

Roasted Beets with Orange and Crème Fraîche — A cool and tangy crème fraîche dressing adorns roasted beets for a simple, colorful side dish. We like to use a combination of red and golden beets for presentation.Vanessa Rees

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