It seems I anguish over Thanksgiving side dishes every year.
The question being, should I prepare the same sides as last year and make everyone completely happy or should I venture out of our “safe” side dish zone and create a few new dishes that will hopefully catch on and become new favorites? Ah the side dish dilemma.
I always try to set a selection of colorful and appetizing sides on the Thanksgiving table as well as sides that complement our roasted or grilled turkey. One of my daughters insists on some sort of potato dish, preferably a mashed potato, and my other daughter would never let me hear the end of it if we didn’t serve apple and sausage stuffing. Ranger Craig is big on veggies, so there is always a hearty vegetable dish of some sort along with my favorite roasted cranberry and mandarin salad. Dare I forget the gravy and on occasion I’ll throw in a sweet potato spoon bread for good measure.
As my youngest daughter once said, “I come to the Thanksgiving table excited for all the side dishes”. 🙂
So in honor of the well-loved and obligatory side dish, I thought I’d share a collection of side dishes that just might tickle your taste buds and inspire a few new Thanksgiving side dish traditions in your home.
I think what I love most about these Maple Roasted Carrots and Parsnips from Alaska From Scratch and Perfect Roasted Brussels Sprouts from Luci’s Morsels is that they make a colorful and delectable addition to the Thanksgiving table as well as they are relatively fuss-free – which is a good thing during the holidays.
These stuffed acorn squash make a lovely alternative to Thanksgiving side dishes and can serve as a vegetarian entrée option for your guests.
Oh who can resist the lush elegance of Gorgonzola mashed potatoes?! This is always the first of the side dishes to be passed around my table.
Add a little light, fresh and sweet to the meal with this gorgeous mixed greens salad with mandarin oranges. A tasteful compliment to the heavier Thanksgiving side dishes.
I’ve finished this round-up with one of my favorite sweet potato dishes, Maple Whipped Sweet Potatoes with Gingersnap Crumbles – you’ll find the recipe below. This captivating dish often serves as my dessert!
Wishing you all the most delicious of holiday seasons. If you have any questions, comments or need a different recipe for your Thanksgiving table, please leave a comment below or feel free to email me.
Loads of Love!
Sweet potatoes are delicious on their own, but add maple syrup, spices and ginger snaps and this bright orange side dish tastes like a celebration
- 3 large sweet potatoes or yams (I prefer yams due to the rich color and smooth texture)
- 6 tablespoons melted unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon ground all-spice
- ½ cup real maple syrup, divided
- Salt and pepper to taste
- 1/3 cup crumbled ginger snaps
Pre-heat the oven to 400F. Wrap each sweet potato or yam loosely in foil. Place them on a baking sheet and bake for about 45 minutes or until soft. Remove them from the oven and let them cool. When they are cool, take them out of the foil and remove the skins. The skins should easily peel away. Discard the skin and place the sweet potato in the bowl of an electric mixer.
With the whip attachment, begin to whip the potatoes on medium speed. Add the melted butter, cinnamon, all-spice and ¼ cup of the maple syrup and whip until smooth. Season to taste with salt and pepper.
Transfer the potatoes to a serving bowl and top with the remaining ¼ cup of maple syrup and sprinkle with crumbled ginger snaps. Serve warm.
Created for Home By Design Magazine Retro Buffett Issue 2016