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So, everyone’s coming to your house for the holiday feast this year. Chill out. You may not be the bird whisperer, but you know that Thanksgiving is really all about the side dishes. Savory stuffing. Tangy cranberry sauce. Garlicky mashed potatoes.
And this year, we’ve got you covered with totally fresh sides to counter all the heavy dishes at the table. Here are four fresh and amazingly easy takes on traditional side dishes.
Charred Balsamic Brussels Sprouts
If cooked incorrectly, Brussels sprouts can taste like gym socks, says Alexandra Shytsman, author of “Friendsgiving” (William Morrow, $17). But if treated right, they can be as delicious and addictive as your favorite flavor of Doritos, she adds.
Her version calls for caramelizing the sprouts on high heat for 15 to 20 minutes, until they turn dark brown and crispy. Balsamic vinegar, crumbled feta cheese and pomegranate seeds add the bright, creamy and crunchy elements for a side dish home-run.
Roasted Sweet Potatoes
Sure, you could do the mashed thing with marshmallows. But guess what? Sweet potatoes are already sweet. All they need is acid or spice to add depth and balance. This recipe, from Williams-Sonoma’s “The Best of Thanksgiving” (Weldon Owen, $25), uses both techniques. Drizzle spears with olive oil, roast them and add Calabrian chiles and voila, you’ve added character to an otherwise one-note dish. (We’re tempted to drizzle in some of the oil from that jar of Calabrian chiles, too.)
Whip up an herb yogurt sauce — the recipe calls for fresh parsley and mint, but other fresh herbs work, too — and you’ve put a fab twist on a classic side.
Everything Parker House Rolls
If you haven’t experienced the current everything fever — that classic bagel blend is popping up on croissants, rolls, even chicken — here’s your chance to show guests how on-trend you are. Served warm, these light, buttery classic rolls are topped with sea salt, dried onion flakes, dried garlic flakes and white sesame seeds. In other words, everything. They’ll complement any holiday meal, happily soaking up gravy, salad dressing, mashed potatoes and anything else that hits the plate.
Roasted Carrot & Avocado Panzanella
Sure, you could serve one of those baby spinach salads with cranberries. Or you could serve this bright green beauty: Crisp watercress brimming with small, roasted mixed-color carrots — Trader Joe’s sells them fresh in the bag, peeled and pretty — with avocado wedges and Champagne vinaigrette. The recipe, which serves eight to 10, comes from Food & Wine culinary director Justin Chapple’s new cookbook, “Just Cook It!”
Oh, we will.
