"I can't believe green bean casserole is light!"
Our version certainly is, and it has none of the mush sometimes found in the classic American dish. On Turkey Day, you almost can't have too many vegetable side dishes, starting with those little green cruciferous Brussels sprouts. Do cook more than one; it will encourage your table of eaters to fill their plates with lower-calorie vegetables instead of high-calorie stuffing, carbs, and desserts. The next day, use any leftovers to make a hash or easy roasted vegetable quiche. Or whir them up in a roasting vegetable soup with some stock you make from your turkey bones.
Sheet Pan Roasted Vegetables
A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small—we prefer peeling and cubing it yourself.
Skillet Green Bean Casserole
We've shortened (and lightened) this holiday classic by bringing everything together in one pan and using the stovetop and broiler rather than baking.
Roasted Parsnips with Lemon and Herbs
If you’re not familiar with parsnips, try these quick recipes to acquaint yourself with them. The root veggies look like white carrots and have a decidedly sweet, earthy flavor. Shop for medium to small parsnips, as larger ones tend to have tough, woody cores. In the main recipe here, a hit of fresh lemon juice and sprinkling of fresh herbs make the whole dish taste fresh and bright. If you don’t have parsley on hand, you can leave it out, but do seek out the dill.
Glazed Sweet Potatoes with Maple Gastrique
The gastrique, a tangy-sweet glaze, is Thanksgiving worthy but also simple enough to pull off on a weekday.
Lemon-Herb Sheet Pan Roasted Vegetables
Combine 3 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from master recipe in a large bowl, then follow remaining steps.
Roasted Broccoli with Pistachios and Pickled Golden Raisins
Some version of broccoli, usually laden with cream and cheese, lands on many a Thanksgiving table. But this dish, with its beautifully balanced flavors, is much lighter—and vegan.
Mom's Smashed Mashed Potatoes
To keep potatoes warm until the meal is ready, place them, loosely covered, in a heatproof dish or bowl, and set them (without submerging them) in a larger pot of hot water over very low heat. They'll stay warm without scorching on the bottom.
Orange-Tarragon Sheet Pan Roasted Vegetables
Combine 3 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon fresh orange juice, 2 teaspoons chopped fresh tarragon, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from master recipe, then follow remaining steps.
Whole Roasted Cauliflower with Pomegranate and Pine Nuts
For a bit of showmanship, bring the whole cauliflower to the table, and then "carve" and dress with the vinaigrette, pomegranate arils, pine nuts, and parsley.
Grapefruit, Endive, and Arugula Salad
Tossing the endive leaves in the vinaigrette first softens their bitter edge. You could also sub thinly sliced fennel or chopped Romaine hearts.
Green Beans with Dried Cranberries and Hazelnuts
Every plate needs a little green on it. Blanch the beans ahead, and store in the refrigerator to eliminate a task from the Thanksgiving Day prep list.
Brussels Sprouts with Bacon, Garlic, and Shallots
When did the lowly sprout become a side dish superstar? This was a happy turn of events: It's a flavor-packed veggie that is both meaty and pleasingly bitter when sautéed or roasted, perfect for pairing with smoky bacon.
Green Bean Casserole with Madeira Mushrooms
Here's a deliciously updated version of the classic, with fresh green beans and wine-infused mushrooms. We just had to keep the fried onion topping, which is arguably the best part.
Swiss Chard with Crème Fraîche
If your audience favors a creamier approach, serve Swiss chard enriched with crème fraîche—a dish that's ready in about 15 minutes.
Balsamic-Glazed Green Beans and Pearl Onions
Tangy and delicious: these green beans are simple, yet elegant.
Spicy Sautéed Broccoli Rabe with Garlic
Bring some bold Italian flavor to your holiday table with this speedy stovetop side. The recipe, which serves six, doubles easily if serving a larger crowd.