Vegetable Side Dish Ideas
Food Network Magazine has your sides covered this Thanksgiving.
Photo By: Justin Walker
Photo By: Justin Walker
Carrots with Walnuts (No. 2)
Cook 8 bunches (2 1/2 pounds, trimmed) baby carrots in boiling salted water until tender, 8 minutes; drain. Saute in 2 tablespoons butter with a 3.5-ounce jar walnuts in syrup over medium-high heat. Add a splash of cider vinegar, and salt and pepper. Sprinkle with chopped chives.
Southwestern Rainbow Carrots
Halve 3 pounds rainbow carrots lengthwise; toss with 3 tablespoons olive oil, 1/2 teaspoon each ground cumin and kosher salt, and 1/4 teaspoon chipotle powder. Roast at 425 degrees F, 25 minutes. Sprinkle with chopped cilantro.
Garlic-Parmesan Green Beans (No. 9)
Cook 1 1/2 pounds green beans in boiling salted water until crisp-tender, 5 minutes; drain. Saute 4 sliced garlic cloves and 1/2 teaspoon red pepper flakes in 3 tablespoons olive oil over medium heat until golden, 1 minute. Stir in the green beans; cook 5 more minutes. Season with salt. Top with shaved parmesan.
Kale Casserole (No. 11)
Cook 3 bunches kale in boiling salted water until crisp-tender, 5 minutes; drain. Saute the kale with 1 pound sliced button mushrooms in 2 tablespoons butter in a large ovenproof skillet over medium heat, 5 minutes. Add 1 teaspoon each minced garlic and kosher salt, and 1/4 teaspoon allspice; cook 2 minutes. Add 1/4 cup instant flour. Whisk in 1 cup each chicken broth and half-and-half; bring to a boil. Top with canned fried onions, 1 cup shredded gruyere and 2 tablespoons parmesan. Bake at 400 degrees F until bubbly, 15 to 20 minutes.
Fennel-Arugula Salad (No. 19)
Bring 1/3 cup olive oil and 3 tablespoons red wine vinegar to a simmer in a saucepan; remove from the heat. Add 3/4 cup sliced kumquats; let sit 15 minutes. Toss with 5 ounces baby arugula, 1 shaved fennel bulb, and salt to taste.
Acorn Squash with Pepitas (No. 21)
Halve 2 acorn squash; slice into 1-inch-thick wedges. Toss with 4 tablespoons melted butter, 1 tablespoon brown sugar and 3/4 teaspoon each smoked paprika and kosher salt. Roast at 425 degrees F, 40 minutes. Sprinkle with 3 tablespoons pepitas and roast 5 more minutes. Season with salt.
Chipotle-Cheddar Corn Casserole (No. 30)
Whisk 5 cups thawed frozen corn, 2 eggs, 1 cup heavy cream, 1/2 cup shredded cheddar, 1 tablespoon minced chipotle in adobo, and salt and pepper; pour into a buttered 1-quart baking dish. Bake at 375 degrees F, 30 minutes.
Roasted Cauliflower with Grapes (No. 32)
Toss 1 head cauliflower (cut into 1-inch florets) with 1 1/2 cups grapes, 3 tablespoons olive oil, 2 tablespoons capers, 1 teaspoon each grated lemon zest and kosher salt, and pepper to taste. Roast at 450 degrees F, 25 minutes.
Pomegranate Brussels Sprouts (No. 35)
Toss 2 pounds halved Brussels sprouts and 2 thinly sliced garlic cloves with 1/4 cup olive oil, 1 teaspoon each grated lemon zest and kosher salt, and pepper to taste. Roast at 425 degrees F, 25 minutes. Toss with 1 tablespoon each lemon juice, grated lemon zest and 1/2 cup cooked bulgur. Sprinkle with pomegranate seeds and chopped parsley.
Roasted Potatoes with Sage (No. 47)
Preheat a baking sheet in a 425 degrees F oven. Toss 2 pounds halved small red potatoes with 2 tablespoons olive oil and 2 teaspoons kosher salt; season with pepper. Brush the baking sheet with olive oil; sprinkle with 1/2 cup sage. Add the potatoes, cut-side down. Roast 20 minutes; season with salt.
Parsnips with Chestnut Cream (No. 49)
Quarter 2 pounds parsnips lengthwise; cut into 2-inch pieces. Toss with 1 pound peeled pearl onions, 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper. Roast at 450 degrees F, 25 minutes. Serve with 2 tablespoons warmed canned chestnut puree whisked with 3 tablespoons heavy cream. Sprinkle with chopped parsley.