Superb Sides

Thanksgiving isn't just about the turkey. From green beans topped with a luscious tomato sauce to gorgeous, vibrant roasted beets, we're celebrating side dishes and giving them the full attention they deserve.

Roasted Beets with Orange and Crème Fraîche

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. [See the recipe for Roasted Beets with Orange Crème Fraîche »Vanessa Rees

Cranberry Salsa

Lime and jalapeño punch up this fresh, no-cook take on cranberry sauce. See the Cranberry Salsa recipe »Todd Coleman

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

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
Braised Cavolo Nero

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
Olive Oil-Braised Vegetables

Olive Oil-Braised Vegetables

This flavorful mix of vegetables is braised in olive oil that's been infused with rosemary, chile flakes, lemon, and anchovies.Todd Coleman

Brussels Sprouts and Bacon

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

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. See the recipe for Orange and Honey-Glazed Carrots »Todd Coleman