Roasted Turnips with Bacon Vinaigrette for Thanksgiving Sides
Matt Taylor-Gross
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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

Cranberry-Walnut Relish

"Roasted

Roasted Turnips and Greens with Bacon Vinaigrette

"Sara

Fried Brussels Sprouts

"Brussels

Brussels Spout Gratin

Brussels Spout Gratin
"Whole

Whole Cranberry Sauce

"Moroccan
"Whipped

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 »
"Roasted

Roasted Turnips with Bacon Vinaigrette (November 2015)

"Onion
"Multicultural

Multicultural Stuffing

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

Apple & Sausage Macaroni and Cheese

"Indian

Indian Lime Rice

Indian Lime Rice
"Maple-Glazed
Chef Charlie Parker of Haven restaurant in Oakland pairs glazed carrots with oranges and cumin-laced hazelnut crumbs.
"Green

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. Get the recipe for Green Beans with Pancetta and Mint »

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