30 Splendid Side Dish Recipes: November 2013 Recipe Calendar

1302 Winter Salad with Roasted Beets and Citrus Reduction Dressing

Find the perfect accompaniment to turkey or a seasonal side for your weeknight meal.

1 of 31

Green Beans with Caramelized Onions and Walnuts

Photo: José Picayo

View Recipe: Green Beans with Caramelized Onions and Walnuts

Here’s a crowd-pleasing side that’s easy on the pocketbook: just 67 cents per serving! If money is no object, consider finishing with a flourish of white truffle oil.

2 of 31

Rosemary Mashed Sweet Potatoes with Shallots

Photo: Jonny Valiant

You don't need butter and cream to make wonderfully creamy mashed sweet potatoes. Heart-healthy olive oil adds flavor and silkiness without saturated fat.

View Recipe: Rosemary Mashed Sweet Potatoes with Shallots Recipes

3 of 31

Herbed Couscous Pilaf

Photo: John Autry

View Recipe: Herbed Couscous Pilaf

Chopped shallots and fresh thyme and parsley come together with quick-cooking couscous for a versatile, no-fuss side dish.

4 of 31

Quick Traditional Sweet Potato Casserole

Photo: Johnny Miller

View Recipe: Quick Traditional Sweet Potato Casserole

This side is ridiculously easy and goes into the oven in only 10 minutes, thanks to sweet canned yams. To boost flavor and add richness, we counter the canned spuds with luscious crème fraiche; chunks of almonds bring big crunch.

5 of 31

Green Bean Casserole with Madeira Mushrooms

Photo: Charles Masters

View Recipe: 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.

6 of 31

Carrot Soufflé

Photo: Randy Mayor

Because this dish contains no beaten egg whites, it is not a true soufflé. The name, Carrot Soufflé, is derived from its light airy texture. Similar in color and flavor to sweet potato casserole, it pairs well with ham or turkey.

View Recipe: Carrot Soufflé

7 of 31

Creamy Pumpkin-Red Pepper Soup

Johnny Autry

The soup can be topped with a variety of things: We love Parmigiano-Reggiano and rosemary, but savory sprinkles like chopped smoked almonds or toasted pecans would be lovely. This tastes even better the next day...or the day after.

View Recipe: Creamy Pumpkin-Red Pepper Soup

8 of 31

Buttermilk-Parmesan Mashed Potatoes

Photo: Ellen Silverman

View Recipe: Buttermilk-Parmesan Mashed Potatoes

Be sure to purchase a crumbly wedge of Parmigiano-Reggiano for this super quick potato side dish. The salty flavor will give just the right bite to these melt-in-your-mouth mashed potatoes.

9 of 31

Spicy Sautéed Broccoli Rabe with Garlic

Photo: Charles Masters

View Recipe: 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.

10 of 31

Roasted Rosemary Fingerling Potatoes

Photo: Charles Masters

View Recipe: Roasted Rosemary Fingerling Potatoes

These potatoes are perfect for a holiday meal: quick and convenient, but still plenty dressy. They cook in about the same time it takes for a large roast to rest before carving. Bake the potatoes in their jackets so the outsides get nice and browned while the buttery interiors gently cook through.

11 of 31

Haricots Verts with Warm Bacon Vinaigrette

Photo: Ellen Silverman

View Recipe: Haricots Verts with Warm Bacon Vinaigrette

Haricots verts are tiny, fresh French green beans. If you can’t find them, substitute regular fresh beans, which you’ll need to cook a few minutes longer. You can also use white wine vinegar instead of Champagne, if necessary.

12 of 31

Winter Jeweled Fruit Salad

Photo: Jonny Valiant

In Mexico, copas de frutas (fruit cups) are popular street food. They typically consist of fresh fruit sprinkled with lime juice and chili powder and are the inspiration for this jewel-colored fruit salad.

View Recipe: Winter Jeweled Fruit Salad

13 of 31

Sausage and Apple Stuffing

Photo: José Picayo

View Recipe: Sausage and Apple Stuffing

Sweet Italian sausage, chopped fresh fennel, and apple combine with tangy sourdough for a classic Thanksgiving stuffing.

14 of 31

Sautéed Broccolini with Tomatoes

Photo: José Picayo

View Recipe: Sautéed Broccolini with Tomatoes

This speedy, simple stovetop dish saves you oven space and can be prepared at the very last minute and then brought to the holiday table. Roma or plum tomatoes are the best choice this time of year.

15 of 31

Corn Bread, Chorizo, and Jalapeño Dressing

Photo: Charles Masters

View Recipe: Corn Bread, Chorizo, and Jalapeño Dressing

On the corn bread side, our version veers away from Dixie toward the Southwest, with chorizo sausage and a little kick from a jalapeño pepper.

16 of 31

Swiss Chard with Crème Fraîche

Photo: Charles Masters

View Recipe: 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.

17 of 31

Sherried Green Beans and Mushrooms

Photo: Randy Mayor

Add color and crunch to your meal. Associate Food Editor Julianna Grimes created this recipe: "Everybody expects to see green beans at the holiday table, but I wanted to add some unexpected flourishes."

View Recipe: Sherried Green Beans and Mushrooms

18 of 31

Winter Citrus, Escarole, and Endive Salad

Photo: José Picayo

View Recipe: Winter Citrus, Escarole, and Endive Salad

This bright, fresh salad of winter greens and sweet-tangy citrus is studded with red pomegranate arils: It’s a dramatic, holiday-worthy plate and a welcome course for vegetarians.

19 of 31

Browned-Butter Rolls

Photo: Johnny Miller

View Recipe: Browned-Butter Rolls

Use store-bought refrigerated bread dough to make pretty knotted rolls that you can gussy up with your favorite toppings.

20 of 31

Romano-Topped Brussels Sprouts

Photo: José Picayo

View Recipe: Romano-Topped Brussels Sprouts

Simple roasted Brussels sprouts get a big flavor boost from one simple addition: salty pecorino Romano cheese, which punctuates the traditional fall veggie dish with meaty umami notes. You can also use subtler Asiago or Parmigiano-Reggiano cheese, if you prefer. Quarter the larger sprouts so they are about the same size as halved smaller ones, and spread them in a single layer in two different roasting pans so they brown nicely and evenly.

21 of 31

Fennel, Sausage, and Caramelized Apple Stuffing

Photo: Charles Masters

View Recipe: Fennel, Sausage, and Caramelized Apple Stuffing

Go traditional with a twist: Sourdough bread, sausage, and apple is a classic combo, but our bread stuffing also has licorice notes from fresh fennel.

22 of 31

Creamy, Light Macaroni and Cheese

Photo: Randy Mayor

View Recipe: Creamy, Light Macaroni and Cheese

Instead of the traditional buttery, heavy sauce present in most mac and cheese recipes, we turned to an unlikely hero for a boost: butternut squash. Combined with nonfat milk and Greek yogurt, the squash adds a rich, nutty flavor, sneaks in some vegetable, and brilliantly mimics the color and creaminess of cheddar sauce. Over fifty 5-star reviews agree: butternut squash is a delicious addition.

23 of 31

Twice-Roasted Sweet Potatoes with Chipotle

Photo: Charles Masters

View Recipe: Twice-Roasted Sweet Potatoes with Chipotle

Twice-baked sweet potatoes get mixed with a spicy-smoky chipotle butter that balances the sugar. Look for similar-sized sweet potatoes so they'll cook at an even rate. To make ahead, stuff the potato halves, cover, and refrigerate up to one day. Set out at room temperature as the oven preheats to take the chill off.

24 of 31

Make-Ahead Layered Salad

Photo: Johnny Miller

View Recipe: Make-Ahead Layered Salad

Pre-chopped veggies and pre-cooked bacon and eggs help you pull this charmingly retro dish together in a flash. Typical layer dips and salads are loaded with cheese, sour cream, and refried beans, making the saturated fat and calorie numbers quite high. However, this salad is packed with protein and nutrient-dense veggies that deliver just as much flavor as your favorite bean dip. You can assemble the salad, cover tightly with plastic wrap, and refrigerate for up to 1 day. Eat it straight out of the bowl, or scoop it out with chips or lettuce cups.

25 of 31

Browned Butter Bourbon Mashed Sweet Potatoes

Photo: José Picayo

View Recipe: Browned Butter Bourbon Mashed Sweet Potatoes

Sweet potatoes laced with bourbon, butter, and cream—what could be better?

26 of 31

Speedy Apple-Beet Salad

Photo: Johnny Miller

View Recipe: Speedy Apple-Beet Salad

Hooray for the food processor, which makes this crisp, refreshing salad a snap to make. Honeycrisp apples have peel that ranges in color from bright red to golden--pick the redder ones, as they tend to be sweeter. Don't make this dish too far ahead, as it might discolor; aim for no more than 30 minutes before you plan to serve it.

27 of 31

Classic Potato Latkes

Photo: John Autry

View Recipe: Classic Potato Latkes

Celebrating the miracle of oil that burned for 8 nights often means a menu of heavily fried foods—not exactly a healthy Hanukkah. Instead, a hot pan and a little olive oil produce golden, crispy pancakes that aren’t greasy.

28 of 31

Corn Bread Stuffing Muffins

Photo: Johnny Miller

View Recipe: Corn Bread Stuffing Muffins

Here is a great shortcut to this favorite Thanksgiving side dish. It just may convince you to make stuffing more than once a year.

29 of 31

Fried Cauliflower with Tahini and Pomegranate Seeds

Photo: Johnny Autry

View Recipe: Fried Cauliflower with Tahini and Pomegranate Seeds

Cauliflower is roasted with olive oil until deep golden (it’s a tradition to eat foods cooked in oil on Hanukkah), then served with tahini and pomegranate seeds—familiar foods in Jewish cuisine.

30 of 31

Winter Salad with Roasted Beets and Citrus Reduction Dressing

Photo: Randy Mayor

View Recipe: Winter Salad with Roasted Beets and Citrus Reduction Dressing

This ultimate starter salad celebrates the produce of the winter season and makes a knockout-gorgeous addition to your table. Use fresh orange juice, multicolored beets, and creamy goat cheese for this exquisite appetizer.

Replay gallery

Account

30 Days of Splendid Sides

1 of 31

Green Beans with Caramelized Onions and Walnuts

2 of 31

Rosemary Mashed Sweet Potatoes with Shallots

3 of 31

Herbed Couscous Pilaf

4 of 31

Quick Traditional Sweet Potato Casserole

5 of 31

Green Bean Casserole with Madeira Mushrooms

6 of 31

Carrot Soufflé

7 of 31

Creamy Pumpkin-Red Pepper Soup

8 of 31

Buttermilk-Parmesan Mashed Potatoes

9 of 31

Spicy Sautéed Broccoli Rabe with Garlic

10 of 31

Roasted Rosemary Fingerling Potatoes

11 of 31

Haricots Verts with Warm Bacon Vinaigrette

12 of 31

Winter Jeweled Fruit Salad

13 of 31

Sausage and Apple Stuffing

14 of 31

Sautéed Broccolini with Tomatoes

15 of 31

Corn Bread, Chorizo, and Jalapeño Dressing

16 of 31

Swiss Chard with Crème Fraîche

17 of 31

Sherried Green Beans and Mushrooms

18 of 31

Winter Citrus, Escarole, and Endive Salad

19 of 31

Browned-Butter Rolls

20 of 31

Romano-Topped Brussels Sprouts

21 of 31

Fennel, Sausage, and Caramelized Apple Stuffing

22 of 31

Creamy, Light Macaroni and Cheese

23 of 31

Twice-Roasted Sweet Potatoes with Chipotle

24 of 31

Make-Ahead Layered Salad

25 of 31

Browned Butter Bourbon Mashed Sweet Potatoes

26 of 31

Speedy Apple-Beet Salad

27 of 31

Classic Potato Latkes

28 of 31

Corn Bread Stuffing Muffins

29 of 31

Fried Cauliflower with Tahini and Pomegranate Seeds

30 of 31

Winter Salad with Roasted Beets and Citrus Reduction Dressing

Share the Gallery

Up Next

Share the Gallery