Unique Thanksgiving Side Dishes | SAVEUR

Unique Thanksgiving Side Dishes

Tired of sweet potato casserole? SAVEUR magazine offers up Moroccan carrots seasoned with Aleppo pepper and fresh mint—this, and other takes on traditional Thanksgiving fare.

Cranberry-Walnut Relish

Raw cranberries and earthy walnuts are transformed into a tart, fresh condiment for turkey.

Farideh Sadeghin

Roasted Turnips and Greens with Bacon Vinaigrette

Pleasantly bitter turnips are roasted until sweet and then slicked with bacon fat and tossed with sherry vinegar and their own wilted green leaves in this warming side dish. Get the recipe for Roasted Turnips and Greens with Bacon Vinaigrette »

Christina Holmes

Sara Gore's Fried Brussel Sprouts

Get your sprouts crispy all over with a quick trip through a deep fryer, then dress the, in a sweet-and-sour sauce of honey and balsamic. Fried shallots, walnuts, and Parmesan bring texture and flavor, and a dose of lemon zest ties it all together. Get the recipe for Fried Brussels Sprouts »

Matt Taylor-Gross

Brussels Sprout Gratin Recipe

This recipe blends roasted brussels sprouts with a silky mornay sauce. A panko topping with lemon zest adds crunch and zing.

Matt Taylor-Gross

Whole Cranberry Sauce

Fresh orange and grapefruit juice add zest to this seasonal staple.

Vanessa Rees

Moroccan Carrots with Aleppo Pepper and Mint

The dressing for this cumin-spiced salad is made from the carrots' cooking liquid, which concentrates into a sweet syrup when reduced. Get the recipe for Moroccan Carrots with Aleppo Pepper and Mint »

Neal Santos

Whipped Mashed Potatoes with Celery Root

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

Roasted Turnips and Greens with Bacon Vinaigrette

Pleasantly bitter turnips are roasted until sweet and then slicked with bacon fat and tossed with sherry vinegar and their own wilted green leaves in this warming side dish. Get the recipe for Roasted Turnips and Greens with Bacon Vinaigrette »

Matt Taylor-Gross

Onion Fennel and Mushroom Soup

A variety mushrooms gives nuance to this hearty vegetarian soup. Any assortment of fresh mushrooms will work and you can change those flavorful notes by switching up the combination each time you make it.

Get the recipe »

Farideh Sadeghin

Multicultural Stuffing

This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.

Christopher Hirsheimer

Wild Rice Salad with Dried Sour Cherries

Wild Rice Salad with Dried Sour Cherries

Use real wild rice, not the cultivated variety, for this salad; it takes longer to cook but has more flavor and a better texture.

See the Wild Rice Salad with Dried Sour Cherries recipe

Brooke Slezak

Mac and Cheese with Sausage and Apple Casserole

Fresh apples plus hard cider give this easy mac and cheese a double dose of fall flavor.

Farideh Sadeghin

Indian Curd Rice

In this zesty side dish, fried chana dal adds an earthy crunch to the rice, which is delicious alongside rich vegetable curries. Get the recipe for Indian Lime Rice »

Ingalls Photography

Maple-Glazed Carrots with Hazelnut Crumbs

Chef Charlie Parker of Haven restaurant in Oakland pairs glazed carrots with oranges and cumin-laced hazelnut crumbs.

Andre Baranowski

Green Beans with Pancetta and Mint

Green Beans with Pancetta and Mint

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

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