All it takes is a sprinkling of salt and pepper to enhance the earthy flavors of the carrots in this simple side dish.
Roasted Pumpkin Soup
Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. Choose a squash that feels heavy for its size and is free of soft spots. The soup can be garnished with toasted pepitas or a dollop of sour cream—or both.
Fennel and Orange Salad
The classic flavor combination of fennel and orange makes a wonderful winter salad.
Crisp Brussels Sprout Leaves
In this simple Thanksgiving side dish, roasting brussels sprouts brings out their nuttiness. Tangy Pecorino Romano cheese adds extra depth.
Green Beans with Vinaigrette
These fresh green beans help balance out the richness of the rest of the Thanksgiving meal.
Glazed Pearl Onions
The longer those cook, the sweeter and more caramelized they will become. A little balsamic vinegar is a nice touch to add.
Brussels Sprout Salad with Avocado and Pumpkin Seeds
No roasting pan necessary for these adorable cabbage cousins: Tossed with avocado and coated in a bright lemon-Dijon dressing, the tender Brussels sprout leaves make a showstopping salad.
Warm Fennel-and-Parmesan Dip
A warm, golden dip always tempts guests to dig in. This one uses Parmesan cheese to season caramelized fennel and garlic.
Roasted Brussels Sprouts and Grapes with Walnuts
The red grapes' sweetness brings out the nutty notes in the sprouts. Walnuts can be swapped for almonds or pecans.
Warm Spinach Salad with Shiitake Mushrooms and Red Onion
Spinach is served two ways in this salad: Sauteed with meaty shiitake mushrooms and raw. Red onions pickled in white balsamic vinegar lend brightness, while toasted sesame seeds make an unexpectedly delicious final flourish.