Roasted Brussels Sprouts with Bacon
Brussels sprouts get a bad rap, but when roasted with bacon they become irresistible. To make this simple side dish, halve about a pound of Brussels sprouts and toss with olive oil, salt, and pepper. Spread on a baking sheet and top with chopped bacon. Roast at 400 F, stirring once, until the sprouts are tender and browned, about 20 minutes. The high heat will render the bacon and crisp the sprouts. For extra flavor, toss with a bit of maple syrup or balsamic glaze before serving.
Sweet Potato Casserole with Pecan Topping
No Thanksgiving meal is complete without a sweet potato casserole, and this version with a crunchy pecan topping is extra special. Peel and cube 3-4 pounds of sweet potatoes, then boil until tender. Mash with butter, sugar, eggs, cinnamon, nutmeg, and vanilla. Pour into a baking dish and top with a mixture of brown sugar, flour, melted butter, and chopped pecans. Broil for a few minutes until the topping is bubbly. The sweet and nutty flavors pair perfectly with turkey and stuffing.
Honey Glazed Carrots
Transform basic carrots into an elegant side dish with just a bit of honey and fresh herbs. Peel and slice 2 pounds of carrots on the diagonal and place in a steamer basket over boiling water. Steam until crisp-tender, about 10 minutes. Transfer to a serving dish and toss with 2-3 tablespoons of honey, 2 tablespoons of butter, chopped fresh rosemary, salt, and pepper. The natural sweetness of the carrots pairs beautifully with the honey, and the rosemary adds an aromatic, earthy flavor.
Creamed Spinach with Nutmeg
Creamed spinach is a classic side for steak or roast chicken. To make, steam or boil one pound of fresh spinach just until wilted. Drain thoroughly and chop. Melt 2 tablespoons of butter in a saucepan and whisk in 2 tablespoons of flour. Cook for 1 minute, then whisk in 1 cup of milk and bring to a simmer. Remove from heat and stir in 1/4 teaspoon of nutmeg, salt, pepper, and the chopped spinach. For extra richness, stir in 1/4 cup of grated Parmesan cheese. Nutmeg adds a warm, spicy flavor to the creamy spinach.
Maple Mashed Butternut Squash
Move over mashed potatoes, mashed butternut squash is just as comforting. Peel, seed and cube a medium butternut squash and boil until tender when pierced with a fork, about 15 minutes. Drain and mash with a potato masher or fork. Stir in 2-3 tablespoons of maple syrup, 2 tablespoons of butter, salt, and pepper. For extra flavor, stir in a bit of cinnamon, nutmeg, or cayenne pepper. The natural sweetness of the squash pairs perfectly with the maple syrup.
Green Beans with Lemon and Almonds
This bright lemony green bean dish is a lighter option for your Thanksgiving table. Steam or boil 2 pounds of fresh green beans until crisp-tender, about 5 to 8 minutes. Drain and plunge in ice water to stop the cooking. Drain again and pat dry with paper towels or a kitchen towel. Toss with 2-3 tablespoons of olive oil, the zest and juice of 1 lemon, 1/2 cup of sliced almonds, salt, and pepper. The lemon juice adds a bright pop of acidity, while the almonds provide a nutty crunch.
Mashed Potatoes with Chive and Sour Cream
Fluffy mashed potatoes are always a classic, but mashed potatoes made with sour cream and fresh chives are extra special. Peel and chop 3 pounds of russet potatoes and boil until tender. Drain, then mash with an electric mixer or potato masher. Add 1 cup of sour cream, 1/2 cup of butter, 1/4 cup of milk, 2 tablespoons of fresh chopped chives, salt, and pepper. Mix thoroughly until the potatoes reach your desired consistency. The sour cream and chives add a tangy creaminess that puts regular mashed potatoes to shame.
Cornbread Stuffing with Andouille Sausage
For a hearty, savory stuffing, cornbread stuffing with spicy andouille sausage can’t be beat. Make or buy cornbread and let it stale for a day or two. Chop into cubes. Cook one pound of diced andouille or chorizo sausage, then mix with the cornbread cubes, chopped celery and onion, broth, eggs, parsley, sage, rosemary, thyme, salt, and pepper. Pour into a greased baking dish and bake at 350 F until set, about 30 minutes. The spicy sausage and cornbread provide a wonderful balance of flavors.
Baked Brie with Fig Jam and Walnuts
For a decadent appetizer, a wheel of baked brie topped with fig jam and walnuts is always a showstopper. Place a wheel of brie in an ovenproof dish. Top with about 1/2 cup of fig jam or preserves and 1/3 cup of chopped walnuts. Bake at 350 F until the cheese is melted, about 15-20 minutes. Serve with crackers, bread, or fresh and dried fruits for spreading the gooey cheese. The sweet fig jam pairs beautifully with the soft, creamy brie and the walnuts add nutty, crunchy texture.
Cranberry Orange Relish
For a bright burst of flavor, homemade cranberry orange relish can’t be beat. In a food processor, combine one 12-ounce bag of fresh cranberries, 3/4 to 1 cup of sugar, the zest and juice of two oranges, and a pinch of salt. Pulse until the cranberries are coarsely chopped. Chill before serving – the relish will thicken as it stands. The tart cranberries are perfectly balanced by the orange and sugar. Serve as a condiment for turkey, ham, or roast chicken.