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Food

Thanksgiving Side Dishes

October 29, 2012

These Thanksgiving side dish recipes are something to be grateful for: sweet potatoes, mashed potatoes, Brussels sprouts, green beans, cranberries, and more.

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

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

Fresh Cranberry Relish — This sweet-tart cranberry relish is flavored with cinnamon, fresh citrus, and sweet apples. See the recipe for Fresh Cranberry Relish »Anna Stockwell

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

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

Sweet Potato Casserole — Our take on the iconic marshmallow-topped holiday concoction. See the Sweet Potato Casserole recipeAndré Baranowski

Roasted Vegetable Terrine — 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 »Helen Rosner

Spicy Okra Pickles — These spicy pickles are a delicious accompaniment to a Thanksgiving meal.Helen Rosner

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

Sauteed Brussels Sprouts With Pecans — These buttery, nutty vegetables are the perfect autumn side dish. See the Sauteed Brussels Sprouts With Pecans recipeAndré Baranowski

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

Whipped Mashed Potatoes with Celery Root — Celery root adds a deep, earthy backbone to this potato recipe. See the recipe for Whipped Mashed Potatoes with Celery Root »André Baranowski

Herbed Haricots Verts — This delicate bean dish is a sophisticated take on a holiday classic. See the Herbed Haricots Verts recipeLandon Nordeman

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

Cranberries with Port — We found the easiest and tastiest way to make this all-important side dish to your holiday meal. See the recipe for Cranberries with Port »Richard Ross

Sweet Potato Tipsy — This is our adaptation of a Louisiana family recipe from How America Eats by Clementine Paddleford. See the Sweet Potato Tipsy recipeJames Baigrie

Sautéed Brussels Sprout Leaves — 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.Ariana Lindquist

Mashed Yams with Lime and Honey — Creamy baked yams mashed with butter, lime juice, and honey make an easy, bright autumn side dish.Helen Rosner

Creme fraiche mashed potatoes — 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.Farideh Sadeghin

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 RecipeAndré Baranowski

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 recipeAndr¿ Baranowski

Sweet Potato Casserole — This recipe calls for a less stringy variety of sweet potatoes called "hernadez". See the Sweet Potato Casserole recipeChristopher Hirsheimer

Whole Cranberry Sauce — Fresh orange and grapefruit juice add zest to this seasonal staple.Vanessa Rees

Brussels Sprouts Salad — When shopping for brussels sprouts, look for small ones that have a bright green color. See the Brussels Sprouts Salad recipeAndré Baranowski

East Hampton Corn Pudding — 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 recipeChristopher Hirsheimer

Baked Apples with Caramel Sauce — Fuji apples hold their shape perfectly when baked and coated in caramel.André Baranowski

Green Beans Almondine — This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find. See the Green Beans Almondine recipeBen Fink

Turnip Souffle — The humble, dependable turnip may surprise you with its sweet warmth. See the Turnip Souffle recipeBen Fink

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

Roasted Beets with Orange and Crème Fraîche — A cool and tangy crème fraîche dressing adorns roasted beets for a simple, colorful side dish.Vanessa Rees

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 recipeBen Fink

Sweet Potato Bread Pudding — A Cajun-inspired dessert comes from the home of Marcia Ball, blues singer and piano player.Laurie Smith

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