On the Side

On the Side

Last year I wrote a blog post on the various ways to cook up a turkey for Thanksgiving. You can read that post here: Talkin’ Turkey  However the turkey is cooked, or even if choosing an entrée other than turkey, what is served on the side is just as important to a fine holiday meal. Here are a few vegetable recipes that may entice.

Vegetable Tian

  • tian2 tbsp olive oil (divided)
  • 1 large sweet yellow onion cut in half and sliced
  • 2 cloves of garlic, minced
  • 1-2 russet potatoes, unpeeled
  • 1 zucchini
  • 1 yellow squash
  • 3 large Roma tomatoes
  • Sea salt, freshly cracked black pepper, to taste
  • Dried thyme, to taste
  • 1/2 cup of grated Parmesan cheese
  1. Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.
  2. Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.
  3. Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.

Broccoli & Mushroom Casserole

  • broccoli casseroleSalt and pepper
  • 5 cups broccoli florets
  • 1 tablespoon olive oil
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup sliced mushrooms
  • 1/4 teaspoon crushed red pepper
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups low-fat milk
  • 1 teaspoon Dijon mustard
  • 1/4 cup seasoned bread crumbs
  • 2 tablespoons grated Parmesan
  1. Preheat oven to 350°F. Mist a 9-inch baking dish with cooking spray. Bring a pot of salted water to a boil. Add broccoli; cook for 4 minutes. Drain; rinse under cold water. Pat dry; transfer to baking dish.
  2. Warm oil in a skillet over medium heat. Sauté onion for 3 minutes. Add garlic and mushrooms; sauté for 2 minutes. Raise heat to high; sauté for 3 minutes. Add to baking dish and season mixture with salt, pepper and red pepper.
  3. Wipe out skillet; return to medium heat. Melt 2 Tbsp. butter, then add flour. Cook, stirring, until smooth, 2 minutes. Whisk in milk; bring to a boil. Whisk for 5 minutes, until thickened. Add mustard; season with salt and pepper. Drizzle over broccoli mixture, spreading with a wooden spoon to cover
  4. Melt remaining 1 Tbsp. butter. Combine bread crumbs and Parmesan. Stir in melted butter. Sprinkle mixture over casserole. Bake for 30 to 35 minutes, until bubbly and golden brown. Let sit for 5 minutes before serving.

Pear & Bleu Cheese Roasted Brussels Sprouts 

  • brussels sprouts2 tablespoons olive oil
  • 1 lb halved fresh brussels sprouts
  • Pinch of salt and pepper
  • 2 tablespoons chopped walnuts
  • ½ cup blue cheese crumbles
  • 2 pears, sliced and chopped
  1. Heat oil in a large skillet over medium heat.
  2. Add brussels sprouts and season with salt and pepper to taste. Without stirring, cook covered for about 7 minutes.
  3. Uncover and add walnuts and pears, stirring to reveal the carmelized brussels sprouts. Continue cooking for about 3 more minutes.
  4. Take off of heat and add blue cheese crumbles. Serve warm.

Moroccan Roasted Beets with Pomegranate

  • Moroccan Beets3 lbs beets, peeled and cut into wedges 
  • 3/4 tsp salt
  • cracked pepper
  • 2 T olive oil
  • 1 T balsamic
  • 1/2 tsp cumin seeds and/or fennel seeds
  • 1/2 C balsamic vinegar
  • 1 tsp maple syrup
  • 1/2 C pomegranate
  • 1/4 C crushed roasted pistachios
  • 1 T orange zest
  1. Pre-heat oven to 425F
  2. Toss beets, olive oil, balsamic vinegar, salt, pepper in a bowl to coat well and place on parchment lined baking sheet and roast until fork tender, stirring every 15 minutes, about 45 minutes.
  3. Make Balsamic Glaze:
    • 1/2 C balsamic vinegar
    • 1 tsp maple syrup
    • Place in small pot on med low heat, and reduce 20 minutes or until you have about 3 T
  4. When beets are done, place in a serving dish and toss with balsamic glaze, pomegranate seeds and pistachios. Garnish with orange zest.

Rosemary Roasted Carrots

  • carrots2 bunches of small carrots (about 24), peeled
  • 1 tbsp. olive oil
  • 1 tbsp. minced rosemary
  • salt and pepper
  1. Preheat oven to 400ºF. Toss the carrots with olive oil on a rimmed baking sheet. Sprinkle with rosemary, salt & pepper. Bake 20-25 minutes or until tender.

Note:  If you want to leave the tops of the carrots on, loosely wrap them in foil before baking so they don’t burn in the oven.



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Regina Silvia

I was just saying to my husband I’d like to add something green to our Thanksgiving menu other than the ubiquitous green bean casserole. I just found two recipes here that just might suit.
Thank you so much!


The brussels sprouts recipe looks like it will be my favorite. Thank you, Sharon!

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