Thanksgiving Vegetable Sides
My menu for Thanksgiving (which is *next week!*) is: turkey, stuffing, mashed potatoes, gravy, vegetable side, rolls or French bread, and sparkling cranberry soda, with pumpkin pie and homemade ice cream for dessert.
The only one thing I’m undecided about is the vegetable side. I’m skipping the yams–too much starch alongside the potatoes–and the green bean casserole was never a tradition in my family. Instead, I want a vegetable side that will bring something different to the table.
Here are the vegetable sides I am considering:
Little Balsamic-glazed Onions by Sunset. I have made a French version of this dish with beef stock before, but this looks lighter and less greasy–not to mention delicious. It’s kind of labor intensive, though.
Asparagus, Peas, and Radishes with Fresh Tarragon by Martha Stewart. My husband loves peas, so there’s a good chance the vegetable side will contain some of them. This recipe looks good, except I’m not sure about the radishes.
Wine Poached Beets by Better Homes & Garden. I love cooking with beets and this dish would look gorgeous on the table. I’m not sure about wine and beets going together, however.
Arugula, Fennel, and Preserved Lemon Salad, also by Sunset. A simple salad offers a nice contrast to all the rich food, but it’s a little boring.
And finally, Brussels Sprouts with Chestnuts and Bacon by Food & Wine Magazine. Really, how can you go wrong with this?
