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  3. Vegetable Side Dishes
  4. Holiday Vegetable Side Dishes

Holiday Vegetable Side Dishes

By Food & Wine Updated May 17, 2017
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Ombré Potato and Root Vegetable Gratin
Credit: © Con Poulos
Give your vegetables the shine they deserve with these holiday side dishes. Try your hand at a creamed kale recipe from Tyler Florence or roasted squash with crispy bulgur crumbs from F&W's Kay Chun. We've also got options for lemony fingerling potatoes, honey-glazed roasted root vegetables, roasted beets with beet green salsa verde and more.
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Creamed Kale

Creamed Kale
Credit: © John Kernick
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This rich and delicious creamed kale from star chef Tyler Florence is an excellent swap for more traditional creamed spinach. The dish is topped with crispy kale leaves for a bit of crunch. Bonus: this recipe can be prepared two days in advance, making holiday cooking a breeze.

  • More Kale Recipes

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Sautéed Collards and Cabbage with Gremolata

Sautéed Collards and Cabbage with Gremolata
Credit: © Con Poulos
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These crunchy sauteed greens from TV chef Carla Hall get big flavor from garlic, lemon and crushed red pepper.

  • More Vegetarian Recipes

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Roasted Squash with Crispy Bulgur Crumbs

Roasted Squash with Crispy Bulgur Crumbs
Credit: © Christina Holmes
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F&W's Kay Chun tops sweet roasted winter squash with crispy pan-fried bulgur seasoned with coriander seeds.

  • More Squash Recipes

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Sweet Potatoes with Toasted Marshmallow Swirls

Sweet Potatoes with Toasted Marshmallow Swirls
Credit: © John Kernick
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Tyler Florence uses beets and their greens to make this fresh and vibrant side dish for Thanksgiving. If you can't find beets with beautiful greens, Swiss chard or curly spinach leaves can be used instead.

  • More Sweet Potato Recipes

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Roasted Winter Squash with Vanilla Butter

Roasted Winter Squash with Vanilla Butter
Credit: Con Poulos
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Fragrant vanilla-bean butter does double duty here--it both flavors the squash and softens the skin during roasting. The greater the variety of winter squash you use, the more interesting the dish will be.

  • More Squash Recipes

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Roasted Beets with Beet Green Salsa Verde

Roasted Beets with Beet Green Salsa Verde
Credit: © John Kernick
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Tyler Florence uses beets and their greens to make this fresh and vibrant side dish for Thanksgiving. If you can't find beets with beautiful greens, Swiss chard or curly spinach leaves can be used instead.

  • More Beet Recipes

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Broccoli Matchsticks and Kale Salad

Broccoli Matchsticks and Kale Salad
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This delicious, healthy salad makes use of sweet broccoli stems.

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Jerk-Spiced Brussels Sprouts, Cauliflower and Chickpeas

Jerk-Spiced Brussels Sprouts, Cauliflower and Chickpeas
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Jonathon Sawyer makes a fantastic jerk spice blend to sprinkle on a mix of chickpeas, cauliflower and brussels sprouts after they’ve been roasted. You’ll have some left over, but the blend is also great on shrimp and chicken.

  • Christmas Recipes Guide

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Glazed Carrots with Cardamom and Ginger

HD-200911-r-carrots.jpg
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Most people cook carrots in water, Shawn McClain says, which dulls their flavor. His secret to keeping them supertasty is to cook them in carrot juice and orange juice until glazed.

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Roasted Cabbage with Warm Walnut-Rosemary Dressing

Roasted Cabbage with Warm Walnut-Rosemary Dressing
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These hearty cabbage wedges, roasted until golden brown and topped with a fragrant, buttery dressing with rosemary and walnuts, can be made well in advance and served to a crowd.

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Spinach-Shiitake Bread Puddings

Spinach-Shiitake Bread Puddings
Credit: © Lucy Schaeffer
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Jean-Georges Vongerichten took the American stuffing basics and reconfigured them. This dressing, which he prefers to cook outside the bird, takes an unexpected form. It can be made ahead and rewarmed as the turkey rests.

  • Christmas Dinner Ideas

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Mixed Crudités with Green Goddess Dressing

Mixed Crudités with Green Goddess Dressing
Credit: © John Kernick
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This elegant crudité is perfect for a hearty holiday meal: Lightly dressed vegetables are served in lettuce cups with Green Goddess dressing for dipping.

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Flash-Roasted Broccoli with Spicy Crumbs

Flash-Roasted Broccoli with Spicy Crumbs
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The genius idea here is pulsing sliced pepperoni with bread crumbs to add a ton of extra flavor and a great crunch to broccoli.

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Balsamic-Glazed Cipollini with Lemon and Bay Leaves

Balsamic-Glazed Cipollini with Lemon and Bay Leaves
Credit: © John Kernick
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Called cipollini agrodólce in Italian for their sweet-and-sour vinegar glaze (agro means sour; dólce, sweet), these soft and tangy onions are a fantastic accompaniment to any rich roast meat.

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Carrot Flan with Thyme Crumbs

Carrot Flan with Thyme Crumbs
Credit: © Lucy Schaeffer
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Carrots, the ultimate good-for-you vegetable, can also be decadent—as this silky, thyme-crusted flan proves.

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Braised Dandelion Greens

Braised Dandelion Greens
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  • Christmas Dinner Ideas

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Sautéed Radishes with Orange Butter

Sautéed Radishes with Orange Butter
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Emeril Lagasse sautés radishes and their greens with bacon, shallots and orange juice until they’re perfectly crisp-tender.

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Lemony Salt-Roasted Fingerling Potatoes

Irish Dinner Menu
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This lemon-scented herb salt makes a great seasoning for everything from roasted white fish to grilled chicken and pork to steamed vegetables—and of course, any kind of potato. Grinding the sage, rosemary and thyme into the salt, rather than just stirring it in, helps intensify and meld the flavors.

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Roasted Beets with Pistachios, Herbs and Orange

Roasted Beets with Pistachios, Herbs and Orange
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Beets are a no-brainer for healthy meals since they taste great even when they’re simply roasted with a little oil. Naomi Pomeroy goes beyond that, topping red and golden beet slices with a lively mixed-herb dressing, pistachios and celery leaves.

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Gingered Green Beans

Gingered Green Beans
Credit: © Petrina Tinslay
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Scott Conant makes his crisp-tender beans with ground ginger, since freshly grated ginger invariably creates unappealing little chunks.

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Honey-Glazed Roasted Root Vegetables

Honey-Glazed Roasted Root Vegetables
Credit: © John Kernick
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The secret to this sweet, slightly tangy dish: the touch of sherry vinegar in the glaze.

  • Hanukkah Recipes & Cooking Tips

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Sautéed Rainbow Chard with Garlic and Lemon

Sautéed Rainbow Chard with Garlic and Lemon
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For a gorgeous, relatively light Christmas side dish, Fabio Trabocchi turns to rainbow chard, which has crisp-tender stalks in an array of bright yellows, pinks and reds. Plain green Swiss chard is delicious here too.

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Roasted Garlic-Parmigiano Broccoli

Roasted Garlic-Parmigiano Broccoli
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Roasting broccoli makes it sweet; topping it with Parmigiano-Reggiano cheese and broiling it makes it addictively crispy and almost nutty tasting.

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Ombré Potato and Root Vegetable Gratin

Ombré Potato and Root Vegetable Gratin
Credit: © Con Poulos
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TV chef Carla Hall layers red beets, sweet potatoes, Yukon Golds and turnips for her fantastic vegetarian gratin, which she top with a crispy Parmesan cheese crust.

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    1 of 24 Creamed Kale
    2 of 24 Sautéed Collards and Cabbage with Gremolata
    3 of 24 Roasted Squash with Crispy Bulgur Crumbs
    4 of 24 Sweet Potatoes with Toasted Marshmallow Swirls
    5 of 24 Roasted Winter Squash with Vanilla Butter
    6 of 24 Roasted Beets with Beet Green Salsa Verde
    7 of 24 Broccoli Matchsticks and Kale Salad
    8 of 24 Jerk-Spiced Brussels Sprouts, Cauliflower and Chickpeas
    9 of 24 Glazed Carrots with Cardamom and Ginger
    10 of 24 Roasted Cabbage with Warm Walnut-Rosemary Dressing
    11 of 24 Spinach-Shiitake Bread Puddings
    12 of 24 Mixed Crudités with Green Goddess Dressing
    13 of 24 Flash-Roasted Broccoli with Spicy Crumbs
    14 of 24 Balsamic-Glazed Cipollini with Lemon and Bay Leaves
    15 of 24 Carrot Flan with Thyme Crumbs
    16 of 24 Braised Dandelion Greens
    17 of 24 Sautéed Radishes with Orange Butter
    18 of 24 Lemony Salt-Roasted Fingerling Potatoes
    19 of 24 Roasted Beets with Pistachios, Herbs and Orange
    20 of 24 Gingered Green Beans
    21 of 24 Honey-Glazed Roasted Root Vegetables
    22 of 24 Sautéed Rainbow Chard with Garlic and Lemon
    23 of 24 Roasted Garlic-Parmigiano Broccoli
    24 of 24 Ombré Potato and Root Vegetable Gratin

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