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  3. Gluten-Free Thanksgiving Side Dishes

Gluten-Free Thanksgiving Side Dishes

October 31, 2016
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Credit: Photo: Greg Dupree; Styling: Lindsey Lower
The Thanksgiving table centerpiece, the turkey, is a fairly safe bet for gluten-free eaters, but the appetizers, side dishes, and desserts may not be so clear for people who try to avoid foods that contain gluten. Fortunately, gluten-free side dishes for Thanksgiving are some of the easiest recipes cooks can make. Whether you're the gluten-free eater or you're welcoming people who don't eat gluten to your table this holiday, our collection of gluten-free Thanksgiving sides stretch the full range, from comforting potatoes to fresh asparagus and green beans.
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Whole Roasted Cauliflower with Pomegranate and Pine Nuts

Credit: Photo: Jennifer Causey
View Recipe: Whole Roasted Cauliflower with Pomegranate and Pine Nuts

This staff favorite adds color and texture to your buffet and makes a splash on the Thanksgiving table. 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. While most holiday dishes are designed to be delicious warm or at room temperature, this is one dish that's worth saving until the end of your prep and serving straight out of the oven.

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Bacon and Brussels Sprout Slaw

Credit: Photo: Jennifer Causey
View Recipe: Bacon and Brussels Sprout Slaw

Slaws aren’t just for summer; their crunch and creamy, tangy dressing is a welcome contrast to the heartier dishes of fall. You can make it ahead or at the last minute, and it won’t take up valuable oven space. If using a mandoline to shred the Brussels sprouts, hold each by the stem end and slice whole, being careful not to get your fingers too close to the blade (you can also use a sharp knife). Try shredded Brussels sprouts as your salad base all season long, dressing at least 10 minutes before you plan to serve to soften the leaves.

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Roasted Cabbage Wedges with Orange and Caraway

Credit: Photo: Jennifer Causey
View Recipe: Roasted Cabbage Wedges with Orange and Caraway

These slow-roasted wedges will make a cabbage convert out of anyone and are a beautiful first source sub for the usual appetizer salad. Leave the core intact so the wedges hold their shape. Caraway has an earthy, anise-like flavor, almost like a combination of cumin and fennel seed. Use a mortar and pestle or small heavy skillet to crush the caraway seeds, or pulse in a spice grinder.

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Acorn Squash With Wild Rice Stuffing

Credit: Photo: Jennifer Causey
View Recipe: Acorn Squash With Wild Rice Stuffing

This two-for-one dish of wild rice stuffing and roasted acorn squash is a sure crowd-pleaser. You can cut the stuffed halves into quarters so they don’t take up as much room on the plate. Wild rice takes about as much time to cook as long-grain brown rice, which you can use as a substitute. You can also make the rice ahead and refrigerate. Reheat with a splash of water before adding to the sausage mixture.

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Buttermilk Mashed Potatoes

Credit: Photo: Jennifer Causey
View Recipe: Buttermilk Mashed Potatoes

Keep mashed potatoes warm by placing in a heatproof bowl, covering with plastic wrap, and setting over a saucepan of gently simmering water. This will keep them moist and warm without scorching. A ricer finely breaks up the cooked potatoes without activating the potato starches, which could make the consistency gluey. It also allows the butter and liquid, such as milk or buttermilk, to quickly incorporate so the mash is smooth and free of lumps. If you don't have a ricer, use a potato masher, being careful not to overwork the potatoes. Our Butternut-Swirled Mashed Potatoes and Roasted Garlic and Parmesan Mashed Potatoes variations require a little extra time but are well worth the effort.

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Herb-Roasted Carrots

Credit: Photo: Jennifer Causey
View Recipe: Herb-Roasted Carrots

A simple side of perfectly roasted carrots is the breather a crowded Thanksgiving table needs—a bit of palate relief (and ease for the cook) that still looks elegant. Sweet, slightly firm, and tossed with fresh parsley and cilantro, these carrots would fit here and all season long. Use any remaining cilantro in leftover turkey tacos or chili. For an extra-pretty presentation, cut the carrot pieces at a 45° angle before roasting.

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Roasted Turnips With Sage Browned Butter

Credit: Photo: Jennifer Causey
View Recipe: Roasted Turnips With Sage Browned Butter

Sage and browned butter is a classic pairing that enhances roasted turnips (which look like white, oversized radishes). Toss with the butter mixture as soon as the turnips are done.

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Maple-Caraway Brussels Sprouts

Credit: Photo: Jennifer Causey
View Recipe: Maple-Caraway Brussels Sprouts

Layer upon layer of bold flavor earned these Brussels sprouts our test kitchen’s highest rating. The sprouts get deeply caramelized in toasted caraway and browned butter, then are quickly finished with a sweet and pungent mixture of maple syrup, Dijon mustard, and sherry vinegar. Caraway has an anise-like flavor similar to fennel seed. Add to roasted carrots or parsnips, or sprinkle over whole-grain rolls or crackers. Start the caraway and thyme in a cold pan so they can infuse the butter as it browns.

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Sheet Pan Roasted Vegetables

Credit: Photo: Jennifer Causey
View Recipe: Sheet Pan Roasted Vegetables

Opt for simply roasted veggies in place of rich and creamy casseroles and loaded potato dishes brimming with fat and calories. This 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. A simple mixture of olive oil, whole-grain mustard, apple cider vinegar, thyme, salt, and pepper dresses these vegetables up for the occasion.

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Fennel and Blood Orange Salad

Credit: Photo: Jennifer Causey
View Recipe: Fennel and Blood Orange Salad

This salad is a feast for the eyes, and a welcome relief from the brown and gold tones on the Thanksgiving table. Sweet-tart blood oranges and a honey vinaigrette offset the bitter edge of the endive and radicchio (you can also use milder romaine lettuce hearts). If you can’t find blood oranges, try ruby red grapefruit or pretty pink Cara Cara oranges.

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Ginger-Chile Roasted Acorn Squash

Credit: Photo: Jennifer Causey
View Recipe: Ginger-Chile Roasted Acorn Squash

Fresh ginger, red Fresno chile, and pomegranate don’t usually appear on the Thanksgiving table, but we love how they transform simply roasted squash into a dish with tingly heat and pops of color. Leave the sheet pan in the oven as it preheats to jump-start browning, saving roasting time in the oven.

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Shaved Brussels Sprouts Salad

Credit: Photo: Alison Miksch; Styling: Lindsey Lower
View Recipe: Shaved Brussels Sprouts Salad

Chef Jonathan Waxman taught Cooking Light Editor Hunter Lewis how to make this fall salad many years ago. Riff with the ingredients to find the flavor balance you prefer. For a vegan version, omit the Parmesan cheese.

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Balsamic-Glazed Pearl Onions

Credit: Photo: Jennifer Causey
View Recipe: Balsamic-Glazed Pearl Onions

Deeply caramelized with balsamic vinegar until glossy and browned, these sweet and tangy jewels are a gorgeous addition to your holiday plate. We actually prefer frozen, peeled pearl onions over fresh for convenience; you save a lot of time by not peeling fresh pearl onions. You will be tempted to stir the pan frequently as the liquid reduces, but the onions need time to cook undisturbed in order to get deeply browned. Keep the heat low so the liquid in the pan doesn’t dry up too quickly.

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Braised Leeks with Parmesan

Credit: Photo: Jennifer Causey
View Recipe: Braised Leeks with Parmesan

Wash leeks after they’re halved by dunking them in a bowl of cold water and vigorously swishing to dislodge dirt and grit trapped between the layers. You may need to repeat the process once or twice, depending on the level of grit. We love the simplicity of this dish. White wine provides a little tangy acid to the leeks, while Parmesan cheese packs an umami whallop, making for a supremely satisfying side.

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Garlic-Caper Roasted Mushrooms

Credit: Photo: Jennifer Causey
View Recipe: Garlic-Caper Roasted Mushrooms

Roasted mushrooms are a revelation—intensely savory yet still tender and juicy. The mushrooms transform again once tossed with garlic butter, briny capers, and fresh lemon. Use cremini or baby bella mushrooms here—white button mushrooms are too mild. Dress the mushrooms right after roasting so the mixture stays vibrant. Both earthy and bright, this dish pairs well with any combination of fall dishes.

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Grapefruit, Endive, and Arugula Salad

Credit: Photo: Jennifer Causey
View Recipe: Grapefruit, Endive, and Arugula Salad

Give yourself the gift of one worry-free dish this holiday season. This 15-minute, no-cook, citrus-flecked salad tastes best when it sits at least 10 minutes. No guest will be able to resist our lemony homemade vinaigrette, which adds sweet flavor without lots of fat, calories, or carbs. Tossing the endive leaves in the vinaigrette first softens their bitter edge. You could also sub thinly sliced fennel or chopped Romaine hearts. Top with chopped walnuts, Gorgonzola cheese, and grapefruit slices.

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Green Beans with Dried Cranberries and Hazelnuts

Credit: Photo: Brian Woodcock
View Recipe: 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.

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Orange-Tarragon Sheet Pan Roasted Vegetables

Credit: Photo: Jennifer Causey
View Recipe: Orange-Tarragon Sheet Pan Roasted Vegetables

You'll wow friends and family with this simple side that will be a guaranteed hit. A vibrant citrus dressing brightens fresh-cut vegetables for a Thanksgiving side you'll come back to again and again. 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.

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Braised Brussels Sprouts with Cider and Bacon

Credit: Photo: Jennifer Causey
View Recipe: Braised Brussels Sprouts with Cider and Bacon

The sweetness of the cider complements the saltiness of bacon bits. One bite will leave you craving more (and more, and more). 

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Coal-Roasted Sweet Potatoes

Credit: Photo: Tara Donne; Styling: Alistair Turnbull
View Recipe: Coal-Roasted Sweet Potatoes

Roasting sweet potatoes in a lightly ashed-over bed of coals turns their flesh fluffy and smoky. Drizzle with sour cream, and garnish liberally for a riot of textures, colors, and tastes.

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Bacon-Powered Broccoli

Credit: Photo: Jennifer Causey
View Recipe: Bacon-Powered Broccoli

The sizzling fat from bacon crisps the vegetables and coats them in a layer of smoky flavor.

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Glazed Parsnips

Credit: Photo: Romulo Yanes
View Recipe: Glazed Parsnips

This side dish comes together in minutes, making it an ideal match for a more labor-intensive entrée.

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Lemon-Herb Sheet Pan Roasted Vegetables

Credit: Photo: Jennifer Causey
View Recipe: 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.

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Braised Brussels Sprouts with Mustard and Thyme

Credit: Photo: Jennifer Causey
View Recipe: Braised Brussels Sprouts with Mustard and Thyme

Arranging the Brussels sprouts cut side down in the pan allows them to brown evenly.

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Glazed Sweet Potatoes with Maple Gastrique

Credit: Photo: Brian Woodcock
View Recipe: 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.

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Mom's Smashed Mashed Potatoes

Credit: Photo: Brian Woodcock
View Recipe: 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.

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Roasted Broccoli with Pistachios and Pickled Golden Raisins

Credit: Photo: Brian Woodcock
View Recipe: Roasted Broccoli with Pistachios and Pickled Golden Raisins

This dish came to us from kitchen of longtime Cooking Light friend Rich Landau. Landau, chef and owner of Vedge in Philadelphia, offered us this lovely autumn salad, in which bright bursts of sweet-tart raisins accompany each bite of toasted broccoli. Some version of broccoli, usually laden with cream and cheese, lands on many a Thanksgiving table. But this dairy-free dish, with its beautifully balanced flavors, is much lighter—and vegan.

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Grand Marnier Cranberry Sauce

Credit: Photo: Jennifer Causey
View Recipe: Grand Marnier Cranberry Sauce

What makes this sauce extraordinary isn’t the orange liqueur, though it rounds out the tart and sweet flavors beautifully. It’s the whole fresh cranberries reserved before cooking and stirred in just before serving. You might think the fresh berries would be too tart without simmering—we did too—but the result is simply outstanding. This jammy sauce is punctuated by pops of whole cranberries. You can sub fresh orange juice for the orange liqueur if you like. Double the batch and use as a breakfast jam or sandwich spread, or spoon warm sauce over frozen yogurt.

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Roasted Brussels Sprouts

Credit: Photo: Jennifer Causey
View Recipe: Roasted Brussels Sprouts

With only 5 minutes of hands-on time, you'll have this side dish on the table in no time.

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Roasted Sweet Potatoes

Credit: Photo: Jennifer Causey; Styling: Claire Spollen
View Recipe: Roasted Sweet Potatoes

The sweet potato keeps its superfood status in this healthy recipe for oven fries. A sprinkling of grated orange peel adds a zesty note. Look for long, thin sweet potatoes; they make better oven fries than shorter, more squat ones.

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Rutabaga Champ

Credit: Photo: Romulo Yanes
View Recipe: Rutabaga Champ

Rutabaga has a luscious buttery quality when cooked, so naturally, this root veggie shines in mash form. We incorporate potatoes as a way to provide the starch that rutabaga lacks, making for an ultrasilky, comforting hearty spin on classic Irish champ.

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Roasted Red and Golden Beet Salad

Credit: Photo: Romulo Yanes
View Recipe: Roasted Red and Golden Beet Salad

This composed two-toned beet salad is a showstopping way to highlight the vegetable's natural beauty. We recommended dressing the red beets separately from the golden beets to preserve each one's rich jewel coloring (red beets aren't shy about spreading their natural beauty around).

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Brussels Sprouts Salad with Pickled Rye Berries

Credit: Photo: Iain Bagwell
View Recipe: Brussels Sprouts Salad with Pickled Rye Berries

Something rather lovely happens when you soak the chewier whole grains (such as rye or wheat berries) in a pickling brine; the tangy notes make the chew that much more enjoyable.

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Butternut Squash with Orange

Credit: Photo: Randy Mayor; Styling: Claire Spollen
View Recipe: Butternut Squash with Orange

Orange zest and fresh orange juice provide a delicate hint of citrus to naturally-sweet butternut squash. Use freshly-squeezed orange juice instead of the bottled kind so you avoid unnecessary added sugar, which will be too sweet with the squash.

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Asparagus with Crispy Pancetta

Credit: Photo: Randy Mayor; Styling: Claire Spollen
View Recipe: Asparagus with Crispy Pancetta

Dress up plain asparagus by sprinkling with pancetta, often referred to as Canadian bacon, and seasoning with pepper and lemon juice for a fresh taste.

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Cauliflower Salad

Credit: Photo: Brian Woodcock
View Recipe: Cauliflower Salad

A fresh, crisp salad balances the lineup of heavier, rich side dishes. You can follow a recipe or just compose one with pretty cuts of your favorite vegetables and herbs tossed with a light vinaigrette. Make this salad a day ahead if you want the flavors to absorb into the cauliflower a little more. Just hold off on adding the cheese until right before serving.

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Cardamom-Glazed Carrots

Credit: Photo: Chris Court
View Recipe: Cardamom-Glazed Carrots

Turn up the volume on classic glazed carrots with exotic cardamom and fragrant fresh ginger. If you can find multicolored carrots, use them for a lovely presentation, as we did in the photo. The parchment paper lid slows moisture loss just enough to form a beautiful glaze.

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Carrot Mash With Crème Fraîche

Credit: Photo: Ryan Liebe
View Recipe: Carrot Mash With Créme Fraîche

Simmered carrots are lightly buttered, but a bit of tart cream adds an extra-silky richness. We like the smooth texture you get from pureeing in a food processor; if you prefer a chunkier texture, use a potato masher. Garnish with green onions for added color.
 

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Goat Cheese and Basil Polenta

Credit: Photo: Randy Mayor; Styling: Claire Spollen
View Recipe: Goat Cheese and Basil Polenta
This delicious polenta dish has a texture similar to grits or mashed potatoes. The goat cheese gives it a slightly tart and extra creamy taste.

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Green Beans with Walnuts

Credit: Photo: Randy Mayor; Styling: Claire Spollen
View Recipe: Green Beans with Walnuts
Simple green beans are a crowd-pleasing side that’s easy on the pocketbook. The toasted walnuts provide an extra dose of heart-healthy omega-3s.

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Honey-Roasted Butternut Squash

Credit: Photo: Chris Court
View Recipe: Honey-Roasted Butternut Squash

This side is simple and fabulous. The cooking is mostly hands-off, and the prep is easy. Serve the tender butternut squash in large pieces to catch every last bit of the honey-butter drizzle.

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Roasted Cauliflower Mashed Potatoes

Credit: Photo: Romulo Yanes; Styling: Claire Spollen
View Recipe: Roasted Cauliflower Mashed Potatoes
Tired of plain mashed potatoes? Cauliflower, milk, and butter are added here to create a rich, creamy side.

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Sautéed Green Beans with Spice-Glazed Pecans

Credit: Photo: Chris Court
View Recipe: Sautéed Green Beans with Spice-Glazed Pecans

Beat the last-minute cooking frenzy by making the glazed pecans up to 3 days in advance and storing at room temperature in an airtight container; double the ingredients for an appetizer guests can munch on before the meal.

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Sweet Potato Stacks with Sage Browned Butter

Credit: Photo: Jennifer Causey
View Recipe: Sweet Potato Stacks with Sage Browned Butter

Holiday sweet potato sides can lean toward too-sweet territory; a dose of salty, nutty Parmesan balances the flavor in these adorable, delicious stacks. Get the kids to help by having them stack the slices and cheese in muffin cups as you follow behind with the browned butter. Use small potatoes so the slices will fit into the muffin cups. Make sure to slice the potatoes on the thin side, about 1⁄4-inch thick, so they’ll cook through (insert a toothpick in the center of each stack to test for doneness). You can also alternate with slices of baking potato or parsnip for pretty white and orange layers.

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White Balsamic and Rosemary Cranberry Sauce

Credit: Photo: Jennifer Causey
View Recipe: White Balsamic and Rosemary Cranberry Sauce

If you’re looking for a way to amp up your traditional sauce, this is it. Fresh rosemary gives the sauce a light herbal flavor (the berries are robust enough to stand up to the piny herb). White balsamic vinegar balances the sweet and adds a dimension of fruity tang to the tart cranberries. If you don’t have white balsamic, use white wine vinegar or cider vinegar—regular balsamic is a bit too strong and would darken the finished sauce. Beyond your holiday plate (and inevitable holiday leftovers), add to a cheese plate or sandwich buffet. Omit the orange liqueur from the master recipe. Simmer cranberries with rosemary sprigs, sugar, water, and cranberries. Stir in balsamic vinegar.

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Chorizo and Roasted Poblano Wild Rice Stuffing

Credit: Photo: Jennifer Causey
View Recipe: Chorizo and Roasted Poblano Wild Rice Stuffing

Hot cooked wild rice is incredibly nutty and fragrant, a perfect counter to smoky paprika, quick roasted poblano peppers, and spicy fresh chorizo. Look for ground, raw Mexican chorizo rather than Spanish chorizo (cured, cased sausage). The rice will absorb the drippings from the sausage as the two bake together in the casserole dish. If you can’t find Mexican chorizo, try hot Italian pork or turkey sausage. We treat the rice the same as a bread stuffing—binding it with a mixture of stock, eggs, and butter—for a richer, more cohesive stuffing that will brown beautifully in the pan.

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Grilled Radicchio and Sorghum Pilaf

Credit: Photo: Iain Bagwell
View Recipe: Grilled Radicchio and Sorghum Pilaf

The deep maroon hues come from radicchio and dried cranberries, whose bitter and sweet flavors add depth. When toasted, sorghum takes on a rich malty taste; just be prepared that it takes a long simmer to get it tender. Don’t be alarmed if, while toasting the grains on the front end, a few pop—just fish them out and continue with the recipe.

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Potato and Leek Gratin

Credit: Photo: Jennifer Causey
View Recipe: Potato and Leek Gratin

A mandoline will slice the potatoes quickly and to the same thickness, though a sharp knife will also work. Instead of being buried in cream, the potatoes and leeks are simmered in and drizzled with milk so the potatoes get wonderfully crisp and tender and the cheeses form a melty, golden crust. The result is a rich, rustic potato side with contrasting flavors and textures—a bit of crunch to round out the stuffing, sauces, and mashes on the plate. Reheat leftovers in the oven until crisped and warmed through, and then serve with eggs and a side of fruit for breakfast.

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Side: Buttery Roasted Cauliflower

Credit: Photo: Jennifer Causey
View Recipe: Buttery Roasted Cauliflower

This quick 30-minute side gets its flavor from a mixture of shallots butter and fresh chives.

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Olive Oil Mashed Potatoes

Credit: Photo: Jennifer Causey
View Recipe: Olive Oil Mashed Potatoes

Olive oil is beautifully complex in flavor—a characteristic that gets muted in cooking—so we love it best when the flavor can really shine: drizzled over greens, roasted veggies, or velvety mashed potatoes. We skip the butter in this classic dish and add richness and depth with full-bodied extra-virgin olive oil. The oil saves a hefty 5.4g sat fat per serving over butter and adds a burst of full, fruity flavor when drizzled on top.

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Supersavory Wild Rice Pilaf

Credit: Photo: Brian Woodcock
View Recipe: Supersavory Wild Rice Pilaf

The fluffy pilaf will soak in all the delicious juices from your plate making it the perfect side dish.

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Sweet Potato Casserole With Crunchy Oat Topping

Credit: Photo: Jennifer Causey
View Recipe: Sweet Potato Casserole With Crunchy Oat Topping

This classic casserole often straddles the line between side and dessert (indeed, we've enjoyed the leftovers both ways). We dial down the sugar to steer the dish back to savory territory, and add a crunchy oat and nut topper for texture. A final drizzle of maple syrup just before serving gives the casserole a lovely sheen. While we call for a ricer in our master mashed potatoes, a potato masher is perfectly acceptable here since the spuds will be bound with an egg, topped, and baked. Chopped almonds or walnuts would be a delicious sub for the pecans.

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Roasted Kabocha and Kale Salad

Credit: Photo: Iain Bagwell
View Recipe: Roasted Kabocha and Kale Salad

Kobocha squash, also known as Japanese pumpkin, is the sweeter cousin of the pumpkin. The vivid orange flesh of this winter squash is tender and rich, with a flavor reminiscent of a sweet potato. While the shell is very hard when raw, it becomes very tender when cooked, making peeling optional. It's wonderful here, dressed with olive oil, coriander seeds, pepper, and salt.

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Buttery Mirin Mushrooms

Credit: Photo: Randy Mayor
View Recipe: Buttery Mirin Mushrooms

Super easy to get to the table, button mushrooms coated in butter and garlic makes this side dish melt-in-your-mouth delicious.

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Roasted Cranberries and Grapes with Rosemary

Credit: Photo: Brian Woodcock
View Recipe: Roasted Cranberries and Grapes with Rosemary

Your relish is going to get a much needed revamp with the addition of grapes and rosemary. Black grapes have thicker skins than red grapes, and they'll hold up better under the broiler.

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Braised Brussels Sprouts with Balsamic and Grapes

Credit: Photo: Jennifer Causey
View Recipe: Braised Brussels Sprouts with Balsamic and Grapes

Braising is a simple technique that locks moisture and flavor into ingredients. Here, sweet grapes downplay pungent Brussels sprouts, and simmering these two ingredients together intensifies their unexpectedly satisfying flavor combination. For vegetarian or vegan diets, substitute olive oil for butter and water for chicken stock.

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Cheesy Sorghum and Shaved Squash Pilaf

Credit: Photo: Iain Bagwell
View Recipe: Cheesy Sorghum and Shaved Squash Pilaf

Long, slender ribbons of butternut squash make for a beautiful and unusual presentation; just be gentle when stirring so you don't break all those gorgeous pieces. Try to grab a squash with a long neck—that straight surface works best for ribboning. If you can't find sorghum, you can use farro.

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Mushroom Carpaccio with Gremolata and Shaved Parmigiano

Credit: Photo: Iain Bagwell
View Recipe: Mushroom Carpaccio with Gremolata and Shaved Parmigiano

Fresh button mushrooms don't have loads of flavor, but they have a wonderfully meaty, dense texture. A sprinkle of garlicky gremolata, typically served with osso buco (braised veal), punches up the dish and makes it special.

This salad is the perfect antidote to the winter blues, and it pairs beautifully with foods of the season—roasts, stews, and braises. You could use a mandoline to slice the mushrooms, but a sharp knife will do.

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Roasted Balsamic Radicchio with Pancetta and Walnuts

Credit: Photo: Iain Bagwell
View Recipe: Roasted Balsamic Radicchio with Pancetta and Walnuts

There are so many types of radicchio at the market, such as Castelfranco with its scarlet speckled leaves and Verona with its long, curled fingers. Round Chioggia is delicious roasted and topped with crispy pancetta and a drizzle of honey.

Radicchio—that bitter, crunchy, scarlet and white vegetable Italians adore, becomes entirely different when roasted. Its color deepens and the flavor turns mellow and nutty, with just a hint of bitterness remaining. Serve it alongside roast pork, chicken, or beef. Or, to turn it into a main course, chop and toss with hot cooked pasta.

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Roasted Parsnips with Lemon and Herbs

Credit: Photo: Greg Dupree; Styling: Lindsey Lower
View Recipe: 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.

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    1 of 60 Whole Roasted Cauliflower with Pomegranate and Pine Nuts
    2 of 60 Bacon and Brussels Sprout Slaw
    3 of 60 Roasted Cabbage Wedges with Orange and Caraway
    4 of 60 Acorn Squash With Wild Rice Stuffing
    5 of 60 Buttermilk Mashed Potatoes
    6 of 60 Herb-Roasted Carrots
    7 of 60 Roasted Turnips With Sage Browned Butter
    8 of 60 Maple-Caraway Brussels Sprouts
    9 of 60 Sheet Pan Roasted Vegetables
    10 of 60 Fennel and Blood Orange Salad
    11 of 60 Ginger-Chile Roasted Acorn Squash
    12 of 60 Shaved Brussels Sprouts Salad
    13 of 60 Balsamic-Glazed Pearl Onions
    14 of 60 Braised Leeks with Parmesan
    15 of 60 Garlic-Caper Roasted Mushrooms
    16 of 60 Grapefruit, Endive, and Arugula Salad
    17 of 60 Green Beans with Dried Cranberries and Hazelnuts
    18 of 60 Orange-Tarragon Sheet Pan Roasted Vegetables
    19 of 60 Braised Brussels Sprouts with Cider and Bacon
    20 of 60 Coal-Roasted Sweet Potatoes
    21 of 60 Bacon-Powered Broccoli
    22 of 60 Glazed Parsnips
    23 of 60 Lemon-Herb Sheet Pan Roasted Vegetables
    24 of 60 Braised Brussels Sprouts with Mustard and Thyme
    25 of 60 Glazed Sweet Potatoes with Maple Gastrique
    26 of 60 Mom's Smashed Mashed Potatoes
    27 of 60 Roasted Broccoli with Pistachios and Pickled Golden Raisins
    28 of 60 Grand Marnier Cranberry Sauce
    29 of 60 Roasted Brussels Sprouts
    30 of 60 Roasted Sweet Potatoes
    31 of 60 Rutabaga Champ
    32 of 60 Roasted Red and Golden Beet Salad
    33 of 60 Brussels Sprouts Salad with Pickled Rye Berries
    34 of 60 Butternut Squash with Orange
    35 of 60 Asparagus with Crispy Pancetta
    36 of 60 Cauliflower Salad
    37 of 60 Cardamom-Glazed Carrots
    38 of 60 Carrot Mash With Crème Fraîche
    39 of 60 Goat Cheese and Basil Polenta
    40 of 60 Green Beans with Walnuts
    41 of 60 Honey-Roasted Butternut Squash
    42 of 60 Roasted Cauliflower Mashed Potatoes
    43 of 60 Sautéed Green Beans with Spice-Glazed Pecans
    44 of 60 Sweet Potato Stacks with Sage Browned Butter
    45 of 60 White Balsamic and Rosemary Cranberry Sauce
    46 of 60 Chorizo and Roasted Poblano Wild Rice Stuffing
    47 of 60 Grilled Radicchio and Sorghum Pilaf
    48 of 60 Potato and Leek Gratin
    49 of 60 Side: Buttery Roasted Cauliflower
    50 of 60 Olive Oil Mashed Potatoes
    51 of 60 Supersavory Wild Rice Pilaf
    52 of 60 Sweet Potato Casserole With Crunchy Oat Topping
    53 of 60 Roasted Kabocha and Kale Salad
    54 of 60 Buttery Mirin Mushrooms
    55 of 60 Roasted Cranberries and Grapes with Rosemary
    56 of 60 Braised Brussels Sprouts with Balsamic and Grapes
    57 of 60 Cheesy Sorghum and Shaved Squash Pilaf
    58 of 60 Mushroom Carpaccio with Gremolata and Shaved Parmigiano
    59 of 60 Roasted Balsamic Radicchio with Pancetta and Walnuts
    60 of 60 Roasted Parsnips with Lemon and Herbs

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    Gluten-Free Thanksgiving Side Dishes
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