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Turkey is always the main event at the Thanksgiving table, but I must confess, the side dishes win my heart. While sticking to classics such as mashed potatoes, gravy and stuffing is a delicious way to complement the bird, why not be daring and try something different this year?
These four tasty twists on Thanksgiving sides will leave your guests grateful you did — and asking for seconds.
Chipotle Smashed Sweet Potatoes
Skip the sugary, marshmallow-topped sweet potato casserole and serve something with a little kick instead. Any recipe from Alton Brown's kitchen is going to be yummy, and this slightly spicy, sweet potato recipe does not disappoint.
Serves 4
2 large sweet potatoes, peeled and cubed
2 tablespoons unsalted butter
1 whole canned chipotle pepper in adobo sauce, chopped
1 teaspoon adobo sauce from the can
1/2 teaspoon salt
Put cubed potatoes into a steamer basket and place into a large pot of simmering water that is no closer than 2 inches from the bottom of the basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Remove the water and pour the potatoes back into the pot. Add butter and mash with a potato masher. Add peppers, sauce and salt, and continue mashing to combine. Serve immediately.
Parmesan Garlic Roasted Carrots
Carrots are always wonderful when roasted in the oven, but sometimes they become soggy if cooked too long. The addition of Parmesan cheese and panko breadcrumbs in this recipe gives the carrots an extra crunch that makes them perfect with turkey or ham.
Serves 6
2 pounds carrots, washed and cut diagonally into roughly 3-inch pieces
2 tablespoons melted butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/3 cup Parmesan cheese
1/4 cup breadcrumbs
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons fresh chopped parsley
Preheat oven to 400 degrees. After cutting the carrots, add them to a large bowl. Pour melted butter and olive oil over the carrots, then add the remaining ingredients (except for the parsley). Toss until well coated. Arrange carrots in a single layer on a greased baking dish. Bake for 20-25 minutes until tender, stirring the carrots once halfway through the cooking process.
Bacon Wrapped Green Beans
As much as I love a creamy green bean casserole, these bacon bean bundles are a nice change and look so elegant on a Thanksgiving dinner plate. Trust me, you won't miss the traditional vegetable casserole when you serve up this flavorful alternative!
Serves 6-8
1 1/4 pounds green beans, washed and ends trimmed
6 slices of bacon, cut in half
1/4 cup melted butter
1/2 teaspoon garlic powder
3 tablespoons brown sugar
1/4 teaspoon soy sauce
Dash of black pepper
1-2 tablespoons fresh parsley, chopped
Preheat oven to 400 degrees. In a large pot, boil beans for 3-4 minutes until slightly tender. Drain and place the semi-cooked beans in a large bowl of ice water to blanch them. Remove water, pat the beans dry and return them to the bowl. Set aside. In a skillet over medium heat, cook the bacon until it is slightly done but not crisp. Remove bacon and drain on paper towels. In a separate bowl, whisk together melted butter, garlic powder, brown sugar, soy sauce and black pepper. Pour mixture over beans and toss until well coated. Wrap 8-10 green beans with a piece of bacon and secure with a toothpick. Place green bean bundles on a greased baking sheet and bake for 15-20 minutes until the bacon is crispy. Sprinkle parsley over the dish and serve.
Maple Cranberry Sauce
I love the addition of maple syrup in this recipe from Two Peas & A Pod. The sweetness of the syrup balances well with the tartness of the berries, making it the perfect sauce to serve with your turkey. Even better, you can make this a day or two before the holiday to save time.
Serves 8
12 ounces of fresh or frozen cranberries
1/2 cup pure maple syrup
Zest of 1 medium orange
Juice from 1 medium orange
1/4 cup water
1/4 teaspoon of cinnamon
Place cranberries in a colander and rinse with cold water. Discard any shriveled or damaged berries. In a medium saucepan, combine the cranberries, maple syrup, orange zest, juice and water. Bring to a boil over medium-high heat. Lower heat to low until it simmers, stirring occasionally, until the cranberries have broken down (they will pop) and thickened into a compote (about 20 minutes). Remove cranberry sauce from the heat and stir in the cinnamon. Let cool completely at room temperature, then transfer to a bowl and chill in the refrigerator until you are ready to serve.
What's YOUR favorite Thanksgiving side dish? Let us know in the comments below.
