Schmaltzy Hakurei Turnips with Rosemary
Japanese white hakurei turnips (also called salad turnips) are much sweeter than regular purple and white turnips and taste great served with their greens—a perfect side for roast chicken or turkey. Start the turnips in a cold pan; letting them slowly heat helps bring them to perfect tenderness without browning too quickly.
Mixed Onion Agrodolce
The combination of shallots, cipollini onions, and pearl onions delivers a lovely contrast of shapes and texture; feel free to simplify by using just one type of onion. Dried plums add a jammy sweetness and make this dish a perfect pairing for rib roast or turkey.
Braised Red Cabbage with Red Currant Jelly
A mainstay of traditional British Sunday roasts, red currant jelly brings balancing sweetness to vinegar-braised cabbage from chef Luke Frankie at The Drapers Arms. Retaining just enough crunch, the bright side helps cut through the richer dishes on the table.
Acorn Squash with Coconut Custard
Every year at Thanksgiving, Top Chef winner Kristen Kish’s mother would serve roasted acorn squash. When Kish took over cooking the holiday meal, she upgraded the classic side with a decadent coconut custard that offsets the earthy sweetness of the dish. The custard will set as it cools and slices beautifully at room temperature.