Thanksgiving Vegetables

By Food & Wine
Updated March 08, 2017
From green bean casserole to brussels sprouts with chestnuts and bacon, here are fabulous Thanksgiving vegetable recipes.
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Collard Greens with Fennel and Orange Butter

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Thanksgiving Make-Ahead Tip: The cooked collards and fennel can be made ahead and refrigerated for up to 2 days; reheat before serving.

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Roasted Carrot and Cumin Puree

Credit: PHOTO © HANNAH QUEEN
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Roasting carrots until they are golden brown brings out their sweetness and provides a perfect foil for tart lemon juice and musky cumin.

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Green Bean Casserole with Red Curry and Peanuts

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Store-bought red curry paste and coconut milk put a Thai spin on this green-bean-and-mushroom holiday classic. For a vegetarian main dish, simply stir in cubes of tofu.

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Butternut Squash Casserole with Leeks, Prosciutto and Thyme

Credit: Alexandra Rowley
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This luscious squash-studded bread pudding is the ideal accompaniment to roasted meats and birds, or cut it into large squares and serve as a main course with a green salad on the side.

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Broccoli Rabe with Lemon Butter

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Tangy ricotta salata, a rich and tart lemon butter and toasted pine nuts embellish pleasantly bitter broccoli rabe.

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Honey-Glazed Roasted Root Vegetables

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The secret to this sweet, slightly tangy dish: the touch of sherry vinegar in the glaze.

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Hot, Buttered Cauliflower Puree

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John Besh’s decadent cauliflower puree is silky and luscious because it’s made with both cream and butter. Adjust the level of cayenne pepper to make the cauliflower puree more or less spicy.

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Brussels Sprouts with Chestnuts and Bacon

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9 of 15

Roasted Winter Squash with Herbs and Garlic

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With patches of man-size pumpkins and green gourds hanging from trellises at Hudson Ranch and Vineyards, some kind of squash dish is a requirement at Thanksgiving dinner. This simple gratin features cubes of melt-in-your-mouth winter squash flavored with thyme and sage.

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10 of 15

Roasted Broccoli with Ancho Butter

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11 of 15

Leeks Two Ways with Wild Mushrooms

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The leek, like its relatives onion and garlic, is generally used to flavor other foods. José Andrés feels this is a mistake. “Listen to me: Leek is a vegetable,” he says. “It can be the center of a dish.” Here, he cooks leeks until tender, then pairs them with trumpet mushrooms for a sensational side dish.

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Calabrese Mustard Greens

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Just a little red wine vinegar transforms this otherwise familiar bowl of garlicky greens.

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Onion-Fennel Gratin

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Look for small, young, tender organic fennel bulbs.

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Maple-Ginger-Roasted Vegetables with Pecans

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When roasting winter vegetables, Melissa Rubel Jacobson says be sure to chop them about the same size, so they cook at the same rate. And toss them at least once while they’re in the oven, so they brown evenly.

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Haricots Verts and Chestnuts with Date Vinaigrette

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Barbara Lynch adds fresh chestnuts to give the dish a meaty fall flavor. Finely chopped dates in the cider vinegar dressing lend a lovely, subtle sweetness.

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