All the Sides
When it comes to Thanksgiving, the side dishes are the true stars of the table. Who can resist buttery mashed potatoes, crispy green bean casserole, tart cranberry chutney, and plenty of stuffing? While these classics are always a hit, adding a few lighter dishes to the mix can complement the meal and make it more balanced. Here are some of my favorite healthy-ish options to consider adding to your spread. I hope one will find its way to your table for a beautiful Thanksgiving holiday.
Roasted Delicata Squash with Jalapeño & Pepitas
serves 4
Delicata is a sweet variety of squash with a thin, edible skin. Unlike the rest of its family, Delicata does not require peeling, making it one of my favorite vegetables for weeknight meals or as an addition to a menu that is otherwise labor-intensive.
2 medium delicata squash
2 medium jalapeños
3-4 tablespoons white wine vinegar
¼ cup extra virgin olive oil
1 tablespoon Sriracha sauce
Kosher salt and pepper
½ tsp pumpkin pie spice
2 tablespoons toasted pepita seeds, plus 1 tablespoon (you can substitute sunflower seeds)
1 ½ ounces crumbled Queso Fresco
Preheat the oven to 400 degrees, then cut the squash lengthwise. Scoop out the seeds and cut the squash crosswise into 1-inch half-moons. Place into a medium bowl.
Thinly slice both jalapeños and place the slices from one in a small bowl with just enough vinegar to cover them completely for a quick “pickle.”Set aside.
Mix the other jalapeño slices, olive oil, Sriracha, a teaspoon of salt, and a few grinds from your pepper mill in the bowl with the squash. Toss well and spread the ingredients over a baking sheet. Bake about 30 minutes, or until a fork pierces the flesh of the squash easily.
As the squash is cooking, toss the seeds with the pumpkin pie spice, setting aside about 1 teaspoon. When the squash is ready, toss them thoroughly with the sheet pan ingredients.
Transfer the squash to a pretty platter. Drain the “pickling” jalapeños and sprinkle over the top. Also, sprinkle the Queso Fresco, and the 1 tsp of pepitas set aside earlier.
Pumpkin Deviled Eggs
Makes 24 deviled eggs
These deviled eggs are festive and light. I replaced the calorie-laden yolk filling with hummus for a healthier and simpler option.
1 dozen large eggs, hard boiled
1 8 oz container of your favorite hummus, I used Roots brand Roasted Red Pepper Hummus above..
1-2 strands of chives
Scoop out yolks of boiled eggs
Put in freezer for 10 minutes (this will stiffen hummus a bit so it has a similar texture to mashed egg yolks).Draw a few lines with a butter knife or toothpick • add small sliver of chives or celery for the “stem.”
For a different, spicy version, I’ve used the Roots Thai Coconut Curry flavor, and topped with a sliver of lemongrass and/or a dab of Sriracha sauce. Not as autumnal, of course.
Kale & Brussel Sprouts Salad
Serves 8
I like to see something fresh and green at the table amid heavier Thanksgiving sides. But if a traditional mixed salad sits out too long, it wilts. The kale and Brussels Sprouts are a little heartier and will stay crisp during a long meal.
Juice of 1 large lemon
2 tablespoons Dijon mustard
2 tablespoons minced shallot
Kosher salt and freshly ground pepper
1/3 cup extra virgin olive oil
1 ½ pounds Tuscan Kale, thinly sliced
1 pound Brussel Sprouts, shredded (sold pre-shredded at Trader Joes)
⅓ cup toasted pine nuts, roughly chopped
1 cup grated Parmesan cheese
Combine lemon juice, Dijon, shallot, and a small pinch of each salt and pepper in a medium sized bowl. Whisk in olive oil and set aside.
Mix Brussel sprouts, kale and pine nuts in a large bowl. Add lemon juice dressing and cheese, then taste. Adjust seasoning if needed.
***If you want to make ahead, wait until right before serving to add dressing and cheese.
Italian-Style Herb & Sausage Stuffing
Serves 6-8
Simple and full of sweet Italian sausage.
5 tablespoons unsalted butter
1 pound sweet Italian sausage, casings removed
4 stalks celery, medium-chopped
1 large yellow onion, roughly chopped
2 tablespoons fresh sage, chopped
3 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
2 large eggs
1/2 cup fresh parsley, chopped
Medium French baguette, or other rustic loaf, cut into 1 inch cubes
Preheat the oven to 375 degrees. Butter or use your favorite cooking spray on a 3-quart baking dish.
Melt 3 tablespoons butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the meat until lightly browned and with no pink visible, about 5 minutes.
Add the celery and onions and cook, stirring occasionally, until softened, about another 5 minutes. Stir in the sage, broth, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, then remove from the heat.
Whisk eggs in a large bowl, then add parsley, bread cubes and sausage mixture. Stir until combined.
Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing.
Cover with aluminum foil and bake 30 minutes. Then uncover and bake 20 to 30 more minutes, until golden brown.
Roasted Garlic Mashed Cauliflower
Serves 4-6
Mashed cauliflower is a great gluten-free alternative to mashed potatoes. The addition of roast garlic adds a nice layer of flavor to the dish, as does the stock.
1 large head of cauliflower, chopped
Kosher salt
1/4 cup chicken stock (substitute veggie if you want a vegetarian option)
⅓ cup grated Parmesan cheese
1 tablespoon extra-virgin olive oil
1 tsp fresh thyme, finely diced (can substitute rosemary)
6-8 cloves of roasted garlic *
Freshly ground black pepper
Fresh rosemary or thyme sprigs for garnish, if desired
Add the cauliflower and a pinch of salt to a boiling pot and cook until very tender, about 10 minutes. Drain well.
Add the hot cauliflower to a food processor with the chicken stock, cheese, olive oil, thyme, and garlic, and process until smooth. Stir in a pinch of salt and pepper and the chopped rosemary.
Taste and adjust seasonings, if necessary.
*How to roast garlic: Heat the oven to 400 degrees. Trim about 1/4 inch off the top of a head of garlic to expose the top of all the cloves. Drizzle with about 1 tablespoon of olive oil and wrap completely in aluminum foil. Roast in the oven for about 30 minutes until lightly browned.
Roasted Beets with Goat Cheese
serves 4-6
If you want to make this dish ahead, the roasted beets can be refrigerated for up to 2 days. Bring to room temperature before proceeding. The lemon-shallot dressing can also be refrigerated for up to 2 days.
3 pounds medium beets, mixed red and yellow (about 10)
¾ cup extra-virgin olive oil
3 garlic cloves, minced
2 tablespoons fresh lime, chopped
Kosher salt and freshly ground black pepper
1 cup macadamia nuts
1 tablespoon lemon juice
1 shallot, minced
1 tablespoon Dijon mustard
Crumbled goat cheese
Preheat the oven to 375°.
In a large roasting pan, toss the beets with 1/4 cup of oil, garlic, and thyme; season with salt and pepper. Cover tightly with foil and roast for about 1 hour and 15 minutes until the beets are tender. Let cool, then peel the beets and cut them into different-sized wedges.
Spread the nuts on a pie plate and bake for about 12 minutes, until fragrant. Transfer the nuts to a kitchen towel and let cool slightly, then rub them together in the towel to remove the skins. Coarsely chop the nuts.
Whisk the lemon juice with the shallot and mustard in a medium bowl and let stand for 10 minutes. Gradually whisk in the remaining 1 cup of olive oil and season the dressing with salt and pepper.
Toss the beets with half the dressing in a large bowl and season with salt and pepper. Arrange the beets on a platter and sprinkle the chives and hazelnuts on top. Scatter shaved goat cheese over the salad and serve, passing the additional dressing and cheese to the table.
Brown Sugar Roasted Brussel Sprouts with Cranberries and Bacon
serves 4
How do you convince doubters to give Brussels Sprouts a try? B-A-C-O-N. This side dish is perfect for your holiday table; the cranberries make it festive, and the bacon makes it delicious.
1 lb Brussels sprouts
10 whole cloves of garlic
2 tablespoons extra virgin olive oil
kosher salt and freshly ground black pepper
1 tablespoon brown sugar
3 slices of cooked bacon, roughly chopped
2 tablespoons dried cranberries
1/3 cup toasted pine nuts (can substitute pecans or walnuts)
1/4 goat cheese
2 tablespoons Balsamic Glaze (store-bought or homemade)
Preheat oven to 400 degrees
In a large baking sheet, toss the Brussels sprouts and garlic cloves with the olive oil and season with salt and pepper. Roast in the oven until the sprouts are lightly browned, 15-20 minutes.
Remove from the oven, sprinkle the Brussels sprouts with the brown sugar, and toss again. Return to the oven for another 10 minutes, until the Brussels sprouts are nicely crisp and browned on all sides and fork-tender.
Spread the Brussels Sprouts out on a serving dish and arrange the rest of the ingredients through the goat cheese on top. Finally, drizzle with the balsamic glaze.
Roasted Sweet Potatoes with Ginger & Garlic
serves 4
The sweet potato and marshmallow casserole is my least favorite Thanksgiving side. But if you enjoy sweet potates as much as I do, try this recipe instead; the ginger is the secret ingredient.
1 1/2 lb sweet potatoes, washed and cubed (1-inch cubes)
2 cloves garlic, minced
1-inch section fresh ginger, grated
2 tbsp olive oil
1/3 cup grated Parmesan cheese
Kosher salt and freshly ground pepper, to taste
1 tablespoon parsley, chopped (optional)
Preheat the oven to 375 degrees. Line a baking sheet with nonstick aluminum foil. Set aside.
In a mixing bowl, stir together the sweet potatoes, garlic, ginger, olive oil and a pinch of salt and a few grinds of the pepper. Mix well.
Pour the sweet potatoes onto the baking sheet, spreading out to form an even layer.
Bake for about 20 minutes, then stir and the potatoes gently. Cook for another 20 minutes, until the potatoes are lightly browned. Place on a platter and sprinkle with cheese and parsley.