For my plate, Turkey Day doesn’t revolve around the turkey. I like turkey, don’t get me wrong. But the sides served on Thanksgiving are what I really want to gorge on. Sweet potato casserole (with pecans, NOT marshmallows) and mashed potatoes are my personal faves, but I will eat all the sides. As a member of a large extended family, I have not hosted my own Thanksgiving. My contribution to the table is normally side dishes.
These recipes are the epitome of basic. They take very little time and effort to prep and cook, so you can throw them together the morning of with plenty of time to spare for football and family.
Roasted Broccoli {Vegan}
Serves 8
- 3-4 broccoli crowns, cut into florets
- Olive oil
- 2 cloves of garlic
- Half a lemon
My brother dubbed this “bomb broccoli” at dinner last week. Preheat the oven to 350. Line a sheet pan with aluminum foil. Toss your broccoli in oil and mince your garlic. Use a zester or fine grater if you have one. Otherwise, you can finely chop the garlic and add it. Spread the garlic-y broccoli in a single layer on the pan, then roast in the oven until browned and tender, about 15 minutes. You can turn them once after about 9 minutes, or just let them blacken on one side. Remove from the oven and sprinkle the juice of half a lemon over the broccoli. Easy to transport and reheats well.
Maple Carrots {Vegetarian}
Serves 6
- 1 pound of baby carrots
- 1 tablespoon of butter
- 1 tablespoon of maple syrup
Preheat a nonstick skillet over medium-high heat. Add the butter when the pan is hot. While the butter is still foamy, add the carrots and season lightly with salt. Let them brown a bit before stirring. In a small bowl, whisk the maple syrup with one tablespoon of warm water. Add this in once the carrots have cooked for 3-5 minutes. Stir well and turn down the heat. Simmer until the carrots are just fork-tender.
Roasted Brussels Sprouts with Pancetta {Not vegetarian at all}
Serves 4
- 1 pound of Brussels sprouts
- Olive oil
- A few slices of pancetta, chopped
- 1 shallot, chopped
Preheat the oven to 400. While it heats up, halve the sprouts lengthwise. Toss them in olive oil with the shallots and pancetta. Spread in a single layer on a foil-lined pan. Roast for 15 minutes, then shake the pan and roast for another 10-15 minutes or until the sprouts are brown and tender.
