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Best Thanksgiving side dish recipes

Im looking for:
-a baby carrot recipe
-a green bean recipe
-a sweet potato recipe (that does not contain marshmallows)
-and some type of interesting dinner roll/bread to serve

My family does not eat cheese, so please no recipes that contain any cheese or heavy creamy sauces. Thanks in advance!

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  1. I have a carrot "souffle" recipe that's somewhat cake-like, that I adapted by using rutabaga, for Thanksgiving. I may try sweet potatoes this year, instead of the carrots or rutabaga. I can post it if you'd like.

    AnnieG

    1 Reply
    1. re: violabratsche

      I second the carrot souffle! I did not use anything but baby carrots. It is really good and if someone doesn't like carrots, tell them they are sweet potatoes.

      I also have a recipe for "Country style" greeen beans that you make with diced onions and ham.

    2. I love this Barefoot Contessa recipe for string beans with shallots. And you can do most of it in advance.

      http://www.foodnetwork.com/food/recip...

      1. No matter how many times I stray, I always come back to my favourite lemon-rosemary green bean recipe as my go-to.

        Parboil the beans for about 4 minutes, then drain and rinse with cold water. In a large skillet, saute some garlic in olive oil until soft. Add a generous pinch of dried rosemary and the parboiled beans; season with S&P to taste. Saute on high heat until the beans are cooked through and a bit browned, then immediately spritz with some lemon juice and honey. Toss to coat and serve.

          1. re: Nyleve

            Nyleve, that sounds very good, I wrote it down and will make it soon. Please clarify one point: Does it call for one (1) chipotle pepper out of, say, the usual 7 ounce can, or one (1) whole 7 ounce can of chipotle peppers? I'm thinking just one good sized pepper; those rascals go a long way. Thanks

            1. re: Veggo

              Oh just ONE PEPPER - not one can! Yikes - even the just thought of a whole can is making me nervous. If you're really tolerant, I suppose you could add more, but I'd go gradually on this.

              1. re: Nyleve

                Nyleve, I'm going to toast some pecan halves and add them to the four layers. I think the extra texture and one more flavor might work.

                1. re: Veggo

                  Good idea. I'd love to hear how it turns out.

                  1. re: Nyleve

                    No wonder it was SOO spicy when I made this last year! I have to say, I don't think it was too spicy, but some people did find it a tad piquant ;)

                    1. re: pescatarian

                      I made the same mistake, even my BIL who loves painfully hot didn't eat much, so I froze the leftovers in small amounts and added it to my curry all winter. Didn't need much more spicing than that!

              2. re: Veggo

                How brilliant of you to ask that question. I saw the recipe several years ago and interpreted it as a can of peppers. Even the hardiest soul at the table couldn't do more than one bite. I haven't had the courage to try it again--but I'm sure it's great if you follow the recipe correctly!

                1. re: Marion Morgenthal

                  Thanks, but I have more cowardice than brilliance.

            2. For an easy baby carrot recipe: blanch the carrots in salted, boiling water until almost tender. Into an ice bath to stop the cooking. You can actually do this ahead of time, even the day befroe if you like. Just before serving, melt butter in saute pan, add the carrots and some tarragon- you can add a bit of honey if you want sweet, or a squirt of lemon juice instead. season with S/P and you are good to go. This is one way I sometimes get picky kids to eat carrots.