Hi, welcome to solsarin site, in this post we want to talk about“vegetable dishes for thanksgiving”,
thanks for choosing us.
vegetable dishes for thanksgiving
As one of the most important cooking holidays of the year, planning out your Thanksgiving dinner menu takes time and thought. Sure, it’s a time for family and friends and being thankful for all we have, but we’re all secretly thinking about how thankful we are to be able to dig into all our favorite Thanksgiving side dishes when the time finally comes.
From the corn pudding cooked to perfection to the classic green bean casserole, we’ve rounded up some of our favorite Thanksgiving vegetable recipes to help round out your meal.With these Thanksgiving vegetable recipes, you’ll see there’s more than one way to cook up a delicious holiday casserole. If you’re looking to save valuable oven space for that gorgeous Thanksgiving turkey, try one of our stovetop or slow-cooker recipes, like Southern Fried Corn or Slow-Cooker Sweet Potatoes with Bacon. You can’t go wrong with a classic Green Bean Casserole—Mama knows that your Thanksgiving table isn’t complete without this time-tested dish.
Whether it’s a steamy pot of collards or a tray full of brightly colored roasted veggies, Thanksgiving vegetable dishes are just as important as your heap of mashed potatoes or side of dressing.
Green Beans Almondine
3 Ingredients & Not a Can in Sight.
While these sautéed green beans make for a fast and delicious side dish any night of the week—and just about any time of year!—they’re one of our favorite Thanksgiving upgrades. Just three, whole ingredients (we’re not counting oil and salt—those are a given) and an unbelievably quick preparation make it a refreshingly healthy, wholesome addition to your holiday menu. All you’ll need for this green bean recipe is:
- Green beans. Also known as string beans or haricots verts, look for a vibrant green hue and a strong “snap” to ensure freshness.
- Garlic. Lots of it—6 cloves to be exact.
- Slivered almonds.
How to Cook Green Beans?
Cooking green beans is a breeze. You don’t have to do much prep—especially if you have the ability to delegate the green bean trimming to the tiny members of your household—garlic green beans are about speed and celebrating the vibrancy and satisfying crunch of fresh string beans. Here’s how to make it:
- Toast the slivered almonds that make these green beans “amandine”!
- Sauté the green beans in your favorite skillet.
- When the beans take on an even brighter green hue and soften, add the garlic cloves.
- Sprinkle with almonds and salt to taste.
Broccoli and Brussels Sprouts Slaw
Trim broccoli stalk and peel. Halve head lengthwise. Starting at the crown, thinly slice both halves, including the stalk (alternatively, you can slice both broccoli and brussels sprouts in a food processor). Combine broccoli and brussels sprouts in a large bowl and toss with 1/2 tsp. salt. Let sit 10 minutes to soften slightly.
Meanwhile, chop anchovies, if using, then mash to a paste with the side of a chef’s knife. Combine anchovies, grated Parmesan, oil, and lemon juice in a small bowl; season with salt and pepper. Drizzle over slaw; toss to coat. Serve topped with olives, almonds, and shaved Parmesan.
Slaw (without almonds) can be made 1 day ahead. Cover and chill. Add almonds just before serving.
Warm Sorghum Salad With Pickled Beets
Sorghum is an ancient African grain that came here through the transatlantic slave trade; Gullah farmers in South Carolina have continued its legacy,” notes chef Maricela Vega, the chef at Atlanta restaurant 8ARM and founder of Chicomecóatl, an organization centering the foodways of Indigenous diaspora. “It’s nutty and chewy and good for agroecology—providing positive benefits to soil and ultimately helping to reverse the effects of climate change. In colder months I pair it with hardy greens for their high mineral content. Spicy guajillo oil, zesty pickled beets, and lush sesame crème round out a perfect winter grain bowl. No sorghum? Sub wheat berries or even brown rice in a pinch.
Bring sorghum, thyme, bay leaves, stock, and salt to a boil in a large pot over medium heat. Reduce heat and simmer until sorghum is tender, 80–90 minutes. Drain and transfer sorghum to a large bowl. Pick out and discard thyme and bay leaves.
Place chiles and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl. Pour 2 cups hot water over chiles and cover; let sit 15 minutes to soften.
Drain chiles and transfer to a blender; add peppercorns, allium oil, and vinegar. Blend on high speed until smooth and bright red; season with salt. Pour over sorghum, tossing to coat. Taste and season with more salt if needed.
Heat oil in a large cast-iron skillet over medium-high. Add mustard greens a handful at a time, letting wilt slightly before adding more. Cook, stirring occasionally and adding more oil if needed, until wilted and charred in spots, about 4 minutes. Add greens to sorghum and toss to combine, then toss in cilantro and 1½ cups tender herbs.
Smear Sesame Crème in shallow bowls, dividing evenly; mound sorghum salad over and top with Pickled Beets and more tender herbs.
HERB-ROASTED SWEET POTATOES
Crispy on the outside and soft and tender on the inside, these flavourful, herb-roasted sweet potatoes are the perfect addition to your holiday table.
2 medium sweet potatoes, cut into 1 inch cubes
2 tablespoons olive oil
2 cloves garlic, pressed or minced
1 teaspoon fresh thyme leaves
¼ teaspoon Italian seasoning
salt and ground black pepper, to taste
- Preheat oven to 400 F.
- Combine all ingredients in baking tray or 10″ x 10″ casserole dish and toss to coat.
- Bake for 35 to 40 minutes until tender and golden brown, giving it a stir halfway through baking.
- Sprinkle with chopped parsley and Parmesan cheese (optional).
This vegan stuffing recipe is best when it’s made with dry, day-old bread. I recommend buying or baking your bread one to three days in advance so that it really soaks up the savory flavor of the onion, celery, mushrooms, and herbs.
- 6 tablespoons extra-virgin olive oil, divided
- 1 cup coarsely chopped cipollini onions
- 3 cups chopped & stemmed mushrooms, mix of shiitakes & creminis
- 3 garlic cloves, minced
- 2 stalks celery, diced
- 1/4 cup chopped sage, plus 8 leaves for garnish
- 2 tablespoons minced rosemary
- 2 tablespoons balsamic vinegar
- 5 cups cubed crusty ciabatta + nine-grain bread*
- 3 lacinato kale leaves, coarsely chopped or torn
- 2 cups vegetable broth, plus more for reheating
- 1/4 cup dried cranberries
- Sea salt and freshly ground black pepper
- Preheat the oven to 350°F and grease an 8×12 or 9×13 casserole dish.
- In a very large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onions, mushrooms, 1/2 teaspoon salt, and several grinds of fresh pepper, and let the mushrooms cook until they begin to soften, 5 to 8 minutes, stirring only occasionally. Add the garlic, celery, sage, and rosemary, and cook until everything is soft and the mushrooms are golden brown, 8-10 minutes.
- Add the balsamic vinegar, stir, and scrape any bits off the bottom of the pan. Add the bread and the remaining 1/4 cup olive oil and toss to coat. Add the kale and cook until it begins to wilt, about 1 minute. Add 1 cup of the broth and stir.
- Transfer to a casserole dish and pour the remaining 1 cup broth evenly over the stuffing.
- Sprinkle with the dried cranberries, remaining whole sage leaves and bake for 20 minutes or until golden brown. Let sit for at least 15 minutes or until ready to serve.