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Lots of delicious side dishes. As much as I love turkey on Thanksgiving day – a tradition I didn’t grow up with, but have come to adore, thanks to my wonderful in-laws, and excited kids, it is the vegetables, sides and condiments that really get me excited and encourage me to return to the beautifully laden buffet table again and again!!


2 tablespoons olive oil
1 packet haricot vert
2 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons maple syrup
4 cloves garlic, minced
zest of 1 lemon
1/3 cup sliced almonds, toasted

In a large skillet, heat olive oil over medium heat. Add green beans and cook until a little brown, but still crisp, about 10 minutes.
Add lemon juice, salt, pepper and maple syrup. Add garlic, stir well, and cook for 2 minutes longer. Transfer to a serving dish and garnish with lemon zest and toasted almonds.

Recipe adapted from Sams Club Healthy Living, November/December 2012


2 sweet potatoes
1/2 cup mirin
2 tablespoons honey
1 tablespoon white vinegar
1/2 teaspoon salt
2 teaspoons corn oil
2 tablespoons butter
salt to taste

Heat oven to 450F.
Pierce potatoes in several spots with a fork. Microwave sweet potaotes on high for 5 to 10 minutes. Transfer potatoes to a large bowl and cover with plastic wrap. Let sit for 5 minutes.
Whisk mirin, honey, vinegar and salt in a medium bowl. Peel sweet potatoes and cut crosswise into 1 inch thick rounds. Add to mirin mixture and toss to coat.
Drizzle a baking dish with the oil, add sweet potatoes and mirin mixture to the dish, arranging sweet potatoes cut side down. Bake until sweet potatoes are caramelized on one side, 15 to 20 minutes. Turn sweet potatoes and cook until tender and caramelized, 5 to 7 minutes longer. Transfer sweet potatoes to a platter. Add 2 tablespoons of water to the baking dish, scraping up browned bits. Add butter, swirling pan to melt and combine. Pour sauce over sweet potatoes. Season with salt.

Recipe adapted from Bon Appetit, February 2012


4 tablespoons unsalted butter
2 tablespoons vegetable oil
2 pounds small parsnips, cut into 3/4 inch pieces
2 shallots, thinly sliced
1 cup chicken stock
1 teaspoon chopped thyme
salt and freshly ground black pepper
1 1/4 pounds baby spinach
2 tablespoons flour
2 cups half and half or whole milk
1/2 teaspoon freshly grated nutmeg

In a large skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.
Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.
In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking for 1 minute. Whisk in the half and half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.

Recipe adapted from Food and Wine, November 2008


1 1/2 pounds of potatoes
3 tablespoons rendered duck fat
1/2 cup packed parsley leaves
2 garlic cloves

Peel potatoes, then cut them into 1/4 inch thick slices. Rinse in 2 or 3 changes of cold water, until the water runs clear. Drain and pat dry.
Heat fat in a skillet, over medium heat until melted. Cook potatoes with 3/4 teaspoon salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes.
Meanwhile, finely chop parsley and garlic together.
Gently stir parsley mixture into cooked potatoes.

Recipe adapted from Epicurious
www.epicurious.com › recipes & menus‎


2 pounds of brussels sprouts, halved
6 slices of applewood smoked bacon, cut into pieces
2 tablespoons of butter
1/3 cup brown sugar
1/4 teaspoons ground cinnamon
1/8 to 1/4 teaspoon of freshly grated nutmeg

Cook brussels sprouts in boiling, salted water to cover, for 4 minutes, drain. Plunge into ice water to stop the cooking process, drain.
Cook bacon in a large skillet over medium heat, stirring often, 10 minutes, or until crisp. Remove bacon and drain on paper towels. Reserve 1 tablespoon of drippings in the skillet.
Melt butter in hot drippings over medium-high heat, stir in brown sugar, cinnamon, and nutmeg. Cook, stirring constantly, 1 minute or until sugar is melted and sauce thickens slightly. Stir in brussels sprouts, cook, stirring often, 10 to 12 minutes or until lightly browned. Add salt and pepper to taste.

Recipe adapted from Southern Living, November 2012


1 butternut squash, peeled, seeded and cut into 1-inch chunks
4 teaspoons of olive oil, divided
1 onion, cut into 1-inch chunks
1/2 cup chicken broth
1/4 cup plus 1 tablespoon of parmesan cheese, divided

Heat oven to 425F.
Toss squash with 2 teaspoons of olive oil in a 15 by 10 inch pan. Spread evenly onto the bottom of the pan. Bake for 20 minutes.
Add onions, pepper and remaining oil, toss to coat. Spread in an even layer in the pan. Bake for 20 minutes, or until the vegetables are tender.
Drizzle with broth, mix lightly. Sprinkle with 1/4 cup of parmesan, toss to coat. Transfer to a serving bowl, sprinkle with remaining parmesan.

Recipe adapted from Food and Family, Fall 2010