These Thanksgiving side dish recipes are something to be grateful for: sweet potatoes, mashed potatoes, Brussels sprouts, green beans, cranberries, and more.
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 »
Our take on this colorful vegetarian terrine features smoky roasted eggplant, peppers, and squash, tangy goat cheese, and a sun-dried tomato pesto. See the recipe for Roasted Vegetable Terrine »
For this simple side dish, chef Hugh Acheson chars the leaves, sautéing them in very hot olive oil to crisp each one individually right before serving. A touch of sherry vinegar adds brightness and tempers their bitterness.
Mashed potatoes combined with butter and crème fraîche make a rich, creamy side. Any root vegetable can be used in combination with or in place of the potatoes. Get the recipe for Crème Fraîche Mashed Potatoes »
Green Beans with Pancetta and Mint
This comparatively light green bean dish is mildly creamy, thanks to a quick blanching in milk, which also sweetens and mellows the beans. See this Recipe
Roasted Cranberry Sauce
In this deeply sweet and flavorful relish, cranberries are roasted with orange peel, jalapeno, and spices until their skins burst. See the Roasted Cranberry Sauce recipe
This recipe is adapted from The Neighborhood House Cookbook, compiled by East Hampton’s Women’s Service Club, a “small group of ladies still carrying on the tradition of old-fashioned, home-cooked covered dish suppers”. See the East Hampton Corn Pudding recipe
A cool and tangy crème fraîche dressing adorns roasted beets for a simple, colorful side dish.
Braised Red Cabbage with Bacon
The secret to cooking this dish, a classic German accompaniment to a hearty meat course, is in keeping the pot covered, which helps preserve the cabbage’s deep, purple hue. See the Braised Red Cabbage with Bacon recipe
