Chanterelle mushrooms and cipollini onions are worth the splurge, but you can substitute halved cremini mushrooms and frozen pearl onions and the results will still be very tasty.
Chestnuts are the quintessential holiday ingredient. Serving them with this popular vegetable and everyone’s favorite meat is a sure way to win devoted fans.
These brussels sprouts are just 34 calories per serving, making them a healthy addition to your Thanksgiving meal. You need only a splash of oil on the leaves because you cook them quickly, like a warm salad, and they stay crisp.
Leggy, small-flowered broccolini is a hybrid of regular broccoli and Chinese broccoli. It’s great steamed, but glorious roasted: The color and flavor deepen, and the florets get delectably crisp—almost as though they’ve been fried. Roasted regular broccoli is also delicious, though it won’t get quite as crisp.
Recipe: Roasted Broccolini
Whorled broccoli romanesco is an exotic treat, yet it’s very easy to prepare—just steam until tender. If you can’t find small heads, just break a full-grown head into florets (cauliflower works too). This recipe is adapted from one in Vegetable Literacy (Ten Speed Press, 2013), by Deborah Madison.
The secret ingredient in this dish, inspired by one served by chef Matthew Dillon at the Corson Building in Seattle, is an easy-to-make Egyptian nut-and-spice blend called dukkah. Add protein-rich chickpeas for a more filling version.
Instead of baking cauliflower in a classic cream sauce, we’ve sliced it thinly and roasted it (with very little fat) to get a nicely toasted flavor–and keep it just shy of 40 calories per serving.
Recipe: Roasted Cauliflower with Capers
Wilting the cabbage briefly brings out its color and flavor, and softens it. This recipe is based on one in Deborah Madison’s book Vegetable Literacy (Ten Speed Press, 2013). She likes to add small mint leaves right before serving—they’re aromatic and cheerful.
Recipe: Wilted Red Cabbage with Mint
Like cranberries, this colorful medley of small onions adds a sweet-tart note to a Thanksgiving dinner. Deborah Madison created this recipe for us based on one in her book Vegetable Literacy (Ten Speed Press, 2013), and she vastly prefers small, regular shallots (about the size of a walnut in its shell) to the supersize ones. The small type are firmer and blend better with the other onions.
Recipe: Jumble of Sweet-and-Sour Onions