Green Beans with Chanterelles and Cipollini
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.
Fried Green Beans and Shallot Rings
The beans will cook tender-crisp in the same time it takes to brown the coating.
Roasted Long Beans with Herb Butter
You can make this dish with regular green beans, but long beans look more handsome.
Garlic and Thyme Green Beans
Sometimes the simplest of recipes are the most delicious. Plenty of garlic, some thyme, and really fresh green beans add up to more than the sum of their parts.
Recipe: Garlic and Thyme Green Beans
Green Beans with Crisp Meyer Lemon Bread Crumbs
For an easy upgrade on steamed green beans, flavor fresh bread crumbs with a touch of Meyer lemon zest and create a quick dressing with the citrus juice.
Brussels Sprouts with Chestnuts and Bacon
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.
Spicy Brussels Sprouts with Fried Capers
This quick recipe for piquant brussels will save precious time this Thanksgiving, without sacrificing on taste.
Warm Brussels Sprout Leaves with Toasted Garlic and Lemon
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.
Recipe: Warm Brussels Sprout Leaves with Toasted Garlic and Lemon
Brussels Sprouts with Parmesan and Pine Nuts
Parmesan cheese and crunchy pine nuts will make a Brussels sprouts lover even out of those self-professed haters.
Shaved Brussels Sprouts with Pancetta
Tender, thinly shaved Brussels sprouts are sautéed with salty, crispy pancetta in this simple, crowd-pleasing side dish.
Roasted Broccolini With Almond Parsley Pesto
Broccolini is glorious roasted, and even more delicious with this hearty, unusual pesto. You can sub in roasted regular broccoli if you'd like.
Roasted Broccolini
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
Roasted Chile-Lime Broccolini
Ancho chile powder and lime coat roasted broccolini, and stays crisp even if made a day ahead.
Recipe: Roasted Chile-Lime Broccolini
Roasted Broccoli
Roasting, as opposed to steaming, deepens the flavor and color of broccoli, and makes it a nice change from familiar steamed broccoli.
Recipe: Roasted Broccoli
Broccoli Romanesco with Green Herb Sauce
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.
Roasted Cauliflower and Shallots with Chard and Dukkah
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.
Recipe: Roasted Cauliflower and Shallots with Chard and Dukkah
Roasted Cauliflower with Capers
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
Roasted Delicata Squash with Honey, Pomegranate Seeds, and Pepitas
The skin of delicata squash is tender when roasted and very flavorful, so try it along with the flesh.
Recipe: Roasted Delicata Squash with Honey, Pomegranate Seeds, and Pepitas
Chile-roasted Acorn Squash
You can eat these spicy-sweet, soft wedges skin and all, making them a no-fuss addition to your holiday meal.
Recipe: Chile-roasted Acorn Squash
Glazed Carrots and Pecans
Tender carrots and crunchy pecans get tossed in a sweet brown sugar and ginger glaze for a quick side dish that's easy and delicious.
Recipe: Glazed Carrots with Pecans
Wilted Red Cabbage with Mint
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
Jumble of Sweet-and-Sour Onions
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
Mild white Japanese turnips are cooked with their greens along with white miso and butter for savory richness; maple syrup adds a touch of sweetness. If you can’t find Japanese turnips, use a mix of small radishes and mustard greens—regular turnips are too strong for this dish.