Summer's Best Potluck Dish: Three Bean Salad

Honey Thyme Roasted Carrots with Toasted Hazelnut, Breadcrumb & Parmigiano Streusel
Sides-spiration – 9 Thanksgiving Vegetables to Liven Up the Table

Let’s get right to it – you’re here for sides. Once the turkey’s carved and plates are on the table, these flavor-forward dishes will steal the show. Carrots, Brussels, sweet potatoes and more… we’ve got you covered with great ideas for your celebration:

Sweet Roasted Carrots with a Savory Crunch

For an elegant presentation, look for carrots that have their stems attached. After slow roasting in the oven until tender and caramelized, the carrots are topped with a nutty streusel to balance the carrots’ sweetness and add texture and flavor.

Honey Thyme Roasted Carrots with Toasted Hazelnut, Breadcrumb & Parmigiano Streusel

Green stems emerging from vibrant orange carrots makes for a knockout presentation, but if you can't find carrots with their leaves still attached, the taste will still be delicious. Pay particular attention to the thickness of the carrot at the stem end when purchasing at the grocery, as bagged carrots can sometimes be a little too large. In this case, you'll need to cut them in half lengthwise, or for really large diameter carrots, even into quarters. Seasoned and toasted breadcrumbs, studded with hazelnuts, garlic and cheese makes for an addictive topping and provides a savory counterpoint to the sweetened roasted carrots.
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The Ultimate Dinner Roll

Buttery brioche bread is stuffed with tender cabbage and gruyere cheese, then coiled for a beautiful presentation that tastes even more amazing than it looks. These robust cabbage buns are one of my favorite dishes on the Thanksgiving table.

Cheesy Brioche Cabbage Buns

The most important thing you need to do for these addictive, doughy buns is to cook the cabbage and onions down until all of their excess liquid has evaporated. With too much moisture in the filling, the bread will become soggy and heavy. You can make these ahead and keep them refrigerated until ready to bake, up to 12 hours covered. The soft, buttery brioche wrapped around a cheesy cabbage filling is about as good as it gets.
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A Moist Sweet Potato Cornbread

This cornbread actually gets better the next day, so make it ahead and check one dish off your list. Sweet potato puree makes for a tender, moist cornbread and the charred corn, scallions and goat cheese add depth and flavor.

Do-Ahead Sweet Potato Cornbread with Goat Cheese, Charred Corn & Scallions

Seeking to add a spark on Thanksgiving, I created this non-traditional cornbread, however, it's equally as good alongside a simple bowl of soup or chili. The proportions are easily halved if you are not feeding a crowd. The most important thing to know is that this cornbread vastly improves after a day in the refrigerator. The sweetness mellows, the spices come through, and it develops a moister crumb. Rewarm gently before serving, as cornbread is less desirable when cool. If you'd rather use fresh sweet potato puree, that's perfectly acceptable. Slow roast your potatoes, then peel and mash so that you have two cups.
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Wintery Wild Rice Salad

This wild rice salad can be prepped ahead of time so all you have to do is toss it with the dressing before serving. It’s a wonderful, cool-weather dish studded with beets, sweet oranges and crunchy pecans.

Wild Rice & Roasted Beets with Candied Pecans & Mandarin Oranges

This grain salad is a symphony of flavors and textures. Sweet, savory, earthy, tangy, supple and toothsome, you get it all. I like to pre-soak the wild rice, which cuts down on the cooking time. My method for cooking and draining the rice means that most of the moisture is evaporated and you won’t end up with a water-logged salad. Make this ahead of time, even the day before, but don’t dress it until the very end. Serving it at room temperature will highlight the flavors better than cold out of the fridge, so make sure to take it out at least a half hour beforehand.
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Tender Sweet Potatoes with Pecans & Goat Cheese

You can make this in the slow cooker or in your oven, as you prefer. Both methods result in meltingly tender potatoes, bathed in a sweet and savory maple sauce, and topped with tangy goat cheese and walnuts.

Slow Cooked Maple Spiced Sweet Potatoes

Decidedly a holiday time dish, I developed this recipe to be as full-on flavorful and as hands off as possible. If you have a slow cooker, everything goes in a few hours ahead of serving. It'll be there waiting for you to be garnished with goat cheese and candied nuts at dinnertime. This can also easily be made in the oven in a baking dish, with just as good results. Boldly flavored with orange, ginger, cumin, coriander and cinnamon, with a touch of maple to bring out the sweetness, this one deserves a spot on your holiday table.
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A Sweet & Savory Brussels Roast

It doesn’t seem like Thanksgiving without a Brussels sprouts dish, and this one is worthy of your feast. Roasted grapes are like little jewels of bursting flavor, that together with the chestnuts and rosemary orange butter, bring out the best of the sprouts.

Roasted Brussels Sprouts, Grapes & Chestnuts with Rosemary Orange Brown Butter

Originally developed as part of a Thanksgiving spread, this recipe for roasted Brussels sprouts is welcome on the table at any time during the fall or winter. You'll love the combination of sweet and savory, and the rich brown butter sauce flavored with rosemary, orange zest, and a splash of sherry vinegar and honey to tie it all together.
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Golden Creamy Parsnip Soup

Parsnips and apples are a match made in heaven, and become even lovelier when pureed into this creamy, elegant soup. Making homemade croutons is a cinch, and much better than anything store bought, so don’t shortcut this step.

Parsnip Apple Soup with Garlic Sage Croutons

Parsnips and apples make for a deliciously sweet autumnal soup. Their natural sweetness is kept in check by the savory herbed crouton garnish, which also provide a wonderful textural contrast against the creaminess of the soup. The addition of heavy cream at the end is optional; it adds a luxurious element to an otherwise simple vegetable soup but is not required for a successful dish. In fact, if you'd like to make this vegan, simply use olive oil instead of butter, and omit the cream.
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A Flavorful Spiced Carrot Soup

Non-traditional Thanksgiving flavors, such as Garam Masala, are present in this soup, but not overwhelmingly, and will add a nice interest to your meal. It is made with a chicken stock base, though can also easily be adapted to vegan with the use of vegetable broth. Coconut milk thickens and lends richness, as well as a mild coconut flavor.

Pan Roasted Carrot Coconut Soup

A richly flavored soup with the addition of Garam Masala and cumin. If you are not familiar with Garam Masala, it is an Indian spice blend and can be found in most larger grocery stores. Finishing the soup off with creamy coconut milk melds the elements together into a supremely satisfying soup. This soup can easily be made vegan by swapping the butter out for coconut oil and using vegetable broth instead of chicken broth.
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Simple Roasted Fingerlings

If mashed potatoes aren’t your thing, look to these roasted fingerling potatoes for a satisfying side dish. Crusted with Parmigiano and flecked with fresh rosemary, you’ll definitely be coming back for seconds.

Rosemary Roasted Parmigiano Potatoes

When parmigiano cheese roasts with garlic and olive oil potatoes, it crisps up and forms a crust that is as addictive as it is tasty. Make these easy oven roasted potatoes to accompany simple roast chicken or other roasted meats.
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Laura
Laura
8 months ago

I love your recipe ideas! I’ve signed up to get your monthly Substack letter and follow you on Instagram, too. Happy thanksgiving!