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Skip the stuffing! 5 Savory sides for a fun Friendsgiving

Marye Audet is an author, freelance writer and editor. As a work at home mom she has a unique perspective that encompasses the overwhelming deadlines and commitments of the professional woman as well as the constantly changing needs of a...

Updated Thanksgiving classics

Whether you're having a quiet holiday dinner at home or taking a dish to a potluck, you'll love these quick, updated side dishes.

Chiptole sweet potato

Whipped chipotle sweet potatoes

Yield: 10 servings

Ingredients:

  • 5 1/2 pounds sweet potatoes or yams, scrubbed and cut in fourths
  • Olive oil to brush on the sweet potatoes
  • 1/4 cup heavy cream or half and half
  • 1 tablespoon canned chipotle chilies in adobo
  • 1/4 cup unsalted butter
  • 1 teaspoon kosher salt
  • Coarsely ground black pepper to taste

Directions:

  1. Put oven rack in its middle position and preheat the oven to 450 degrees F.
  2. Line a baking sheet with foil.
  3. Butter a 2-quart shallow glass or ceramic baking dish.
  4. Brush oil over the potatoes and place them on the baking sheet.
  5. Roast the potatoes until caramelized and soft, turning once or twice during roasting. This will take about 45 minutes.
  6. Reduce the oven temperature to 350 degrees F.
  7. Put the potatoes, cream, chipotle chilies, butter, salt and pepper in the bowl of an electric mixer.
  8. Whip until light and fluffy.
  9. Spoon into the baking dish.
  10. Bake for 20 minutes.

Sautéed Brussels sprouts with lemon and pistachios

Yield: 10 servings

Ingredients:

  • 3 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 2 pounds Brussels sprouts, steamed until just tender and then quartered
  • 1 cup shelled pistachios
  • 1 teaspoon cardamom
  • Sea salt to taste
  • Pepper to taste
  • Juice of two lemons (3 tablespoons)
  • Juice of one Clementine orange
  • 3 tablespoons unsalted butter

Directions:

  1. Heat the oil in a pan.
  2. Sauté the onions and Brussels sprouts until the sprouts begin to brown a little.
  3. Add cardamom, pistachios, butter, and salt and pepper.
  4. Mix the lemon and Clementine juices.
  5. Drizzle the lemon juice mixture over the Brussels sprouts mixture and serve immediately.

Adapted from Bon Appétit magazine

Roast apples, onion and thyme

Yield: 10 servings

Ingredients:

  • 4 cups organic apple cider (spiced cider if you can find it)
  • 4 tablespoons spiced rum or bourbon
  • 1/2 cup cold, unsalted butter cut into chunks
  • Pinch of Kosher salt
  • 1 teaspoon coarse black pepper
  • 5 Vidalia or 1015 onions, peeled and quartered
  • 1/8 cup chopped fresh thyme
  • 8 Honeycrisp or McIntosh apples, peeled, cored and cut in wedges

Directions:

  1. Boil the cider for 15 minutes or until it is reduced to 2/3 cup.
  2. Whisk in the rum or bourbon and boil for 1 minute longer.
  3. Whisk in the butter one piece at a time.
  4. Add a pinch of salt for seasoning.
  5. Set the sauce aside.
  6. Preheat the oven to 425 degrees F.
  7. Toss the onions with half of the thyme and half of the reduction sauce. Place in a buttered pan.
  8. Toss the apples with the other half of the thyme and the rest of the reduction sauce and place in another buttered pan.
  9. Roast the apples and onions, stirring occasionally, for 30 minutes.
  10. Increase heat to 475 degrees F. and roast the apples and onions until they are caramelized, about 15 minutes more. Watch carefully to prevent scorching.
  11. Mix the roasted apples and onions together in a serving dish, sprinkle with a little extra thyme and serve hot.

Green beans and red onions with cider vinaigrette

Yield: 10 servings

Ingredients:

  • 1 cup apple cider
  • 1/3 cup maple syrup or brown sugar
  • 1/4 cup balsamic vinegar
  • 1/4 cup light oil (peanut, safflower or vegetable oil)
  • 1 tablespoon Dijon mustard
  • 4 pounds of green beans -- washed, stemmed and cut in half
  • 2 red onions, chopped
  • 1/2 cup chopped candied ginger

Directions:

  1. Boil the cider until it is reduced to 1/2 cup, about 5 minutes.
  2. Remove from heat.
  3. Whisk in the vinegar, syrup or sugar, oil and Dijon mustard.
  4. Taste and adjust the seasonings; add salt and pepper.
  5. Cook the green beans in salted water until tender but still crisp.
  6. Drain.
  7. Transfer the beans to a large serving bowl.
  8. Add the candied ginger and the onions.
  9. Heat the vinaigrette and pour over the green bean mixture, stirring to coat.

Chipotle cranberry sauce

Yield: 10 servings

Ingredients:

  • 2 canned chipotles in adobo sauce, mashed
  • 1 pound fresh cranberries (you may only be able to find them in 12 ounce bags -– this is fine)
  • 1 1/3 cup sugar
  • 1/4 cup apple cider
  • 1 clove of garlic, minced
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cumin

Directions:

  1. Combine the chipotles, sugar, cider, garlic and cranberries in a pan.
  2. Cook the cranberries, stirring constantly, over medium heat until the sugar melts and the cranberries pop open. You may need to add a little more cider to keep the mixture from going dry.
  3. Add the cinnamon and cumin and simmer about five minutes.
  4. Let cool.

More Thanksgiving side dishes

Healthy Thanksgiving side dishes
Thanksgiving turkey stuffing alternatives
Low carb Thanksgiving side dishes

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