In Hong Kong, where XO sauce was invented, dried shrimp or scallops and Chinese ham are combined with chiles to create a powerhouse condiment that is salty, spicy, and funky. This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again. Don’t have ras-el-hanout? The sweetness of the squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs. When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life. Then toss ’em in a date molasses–brown butter glaze. This bright, zippy chicory salad gets dressed with a punchy anchovy-lemon vinaigrette and adds a serious pop of color to your table. When cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde, humble leeks transform into the in-demand side that no one saw coming. Entertaining bonus: It gets better as it sits, which means you’ll be rewarded for making it ahead of time. Do what you will; we don’t judge. A simple stovetop technique transforms turnips by deploying a secret ingredient that may be hiding in the back of your fridge. For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze. This recipe uses mushrooms in place of the pork, a cheeky reference to green bean casseroles. Use these to make amazing leftover turkey sandwiches. 33 Thanksgiving Turkey Recipes. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. If the dough is a little crumbly when rolling it out, don’t worry: Just patch it back up. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg. The glory of these leeks is the contrast between their deeply charred exteriors and jammy, sweet interiors. For cornbread stuffing, toasting the dried-out cornbread is essential; this will keep it from falling apart during mixing. Photo by Michael Graydon + Nikole Herriott, Photo by Caleb Adams, Food Styling by Rhoda Boone and Jennifer Ophir, Photo by Stephen Kent Johnson, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminski, 120 Easy Thanksgiving Side Dishes that Steal the Spotlight, Mashed Potatoes With Crispety Cruncheties, Marinated Lentils with Lemony Broccolini and Feta, Charred Sweet Potatoes With Hot Honey Butter and Lime, Brussels Sprouts With Pistachios and Lime, Leeks in Vinaigrette with Walnuts and Tarragon, Cornbread Stuffing with Sausage and Collard Greens, Chicory Salad with Honey-Mustard Vinaigrette, Roasted Sweet Potatoes with Chile Yogurt and Mint, Cornbread Stuffing With Sausage and Corn Nuts, Slow-Cooked Green Beans with Harissa and Cumin, Sweet Potato And Brussels Sprout Okonomiyaki, Roasted Beets with Grapefruit and Rosemary, Winter Slaw With Red Pears And Pumpkin Seeds, Slow-Cooked Winter Squash with Sage and Thyme, Hasselback Butternut Squash With Bay Leaves, Blistered Green Beans with Tomato-Almond Pesto, Roasted Brussels Sprouts with Warm Honey Glaze, Crispy Smashed Potatoes with Walnut Dressing, Roasted Carrots and Red Onions with Fennel and Mint, Romano Beans with Mustard Vinaigrette and Walnuts, Slow-Cooked Scallions with Ginger and Chile, Napa Cabbage Salad with Parmesan and Pistachios, Sautéed Pears with Bacon and Mustard Dressing, “Tandoori” Carrots with Vadouvan Spice and Yogurt, Turnips with Garlicky Breadcrumbs and Parmesan, Roasted Carrots with Creamy Nuoc Cham Dressing, Shaved Fennel Salad with Croutons and Walnuts, Cranberry Chutney with Orange, Figs, and Mustard, Roasted Cauliflower with Capers and Parmesan, Lemon and Parsley Skillet-Roasted Fingerling Potatoes, Lemony Brussels Sprouts With Bacon And Breadcrumbs, Roasted and Charred Broccoli with Peanuts, Slow-Cooked Eggplant with Lemon and Fennel Seeds, Twice-Roasted Squash with Parmesan Butter and Grains, Slow-Cooked Bell Peppers with Bay Leaves and Oregano, Marinated Zucchini with Hazelnuts and Ricotta, Marinated Beets with Pistachios and Tarragon, Butternut Squash Steaks with Brown Butter-Sage Sauce, Slow-Cooked Cherry Tomatoes with Coriander and Rosemary, Shaved Squash Salad with Tomatoes and Ricotta Salata, Grain Salad with Pickled Onions and Herbs, Roasted Sweet Potatoes with Miso-Tahini Sauce, Ricotta and Clementines with Date Vinaigrette, Crispy Roasted Broccoli with Tahini Sauce, Roasted Eggplant and Crispy Kale with Yogurt. Tangy, crunchy carrots meet soft and sweet blackened dates for literally everything you want in one bite. side breaks up all the heavy, rich dishes on the table. Cooking advice that works. Freekeh is green wheat with a slightly smoky flavor we love, but any whole grain you have on hand will work. Despite being a timeless classic, it’s probably been a while since you made this dish. Chaas, an Indian buttermilk drink, is reimagined here as a creamy salad dressing seasoned with mustard seeds, cumin seeds, curry leaves, and dried red chiles. Here are over 100 recipes to choose from that will impress. Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe. If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first. A sauce of coconut milk, a hot chile, and spices create a full range of bitter, sweet, and tingling flavors. Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd. This roasted carrots recipe makes extra dressing, which is good because you’ll want to use it on your next burger, over broiled salmon, or in a grain salad. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. From tossing smashed green beans in a bright lemony sumac dressing to skipping the usual canned cranberry sauce for a bracing uncooked cranberry walnut relish, here are all the ways we’re expressing a little Thanksgiving creativity. These greens are impossible to stop eating. These roasted turnips are dressed in a sweet, salty, slightly spicy togarashi-spiked sauce that keeps you coming back for more. You can get away with making this foolproof salad recipe with a sharp knife, but a mandoline is the ideal tool. Cooking the brussels in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite. This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy. This is your mainstay recipe for perfect roasted Brussels sprouts. Toasting the seeds and nuts in oil forms the base of a complex vinaigrette. What’s vadouvan, you ask? This recipe would also work with small cipolline onions or larger torpedo-shaped shallots. In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing. Meaty mushrooms compliment nutty, chewy grains in this savory dish. Take a breather from roasting. Garam masala, baharat, or curry powder will also work. Photo by Laura Murray. By Josie Adams. If you can’t find coconut vinegar for this collard greens recipe, use 2 Tbsp. Makes a terrific appetizer! It’s just one of our new favorite exotic spice blends, a French-Indian formula that includes onion, shallots, and garlic added to a currylike mix. Ad Choices, Photograph by Kelly Marshall, food styling by Susie Theodorou, prop styling by Sophie Strangio, Photo by Alex Lau, Food Styling by Yekaterina Boytsova, Photograph by Laura Murray, food styling by Susie Theodorou, prop styling by Sophie Strangio, Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski, Photo by Laura Murray, food styling by Susie Theodorou, Photographs by Laura Murray, food styling by Simon Andrews, prop styling by Sophie Strangio, Photo by Emma Fishman, Plates by Meilen Ceramics, Photographs by Laura Murray, food styling by Rose Daniels and Yia Vang, Photo by Emma Fishman, Food Styling by Yekaterina Boytsova, Photo by Emma Fishman, Food Styling by Pearl Jones, Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski, Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski, Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime, Photo by Chelsea Kyle, Food Styling by Chris Morocco, Prop Styling by Bea Chastka, Photo by Chelsie Craig, food styling by Claire Saffitz, Photo by Marcus Nilsson, Food Styling by Rebecca Jurkevich, Prop Styling by Angharad Bailey, Photo by Michael Graydon + Nikole Herriott, Grilled Leeks With Brown Butter and Spiced Hazelnuts, Smashed Green Beans With Lemony Sumac Dressing, Raw and Crispy Kale Salad With Ginger and Coconut, Charred Sweet Potatoes With Hot Honey Butter and Lime, Blistered Green Beans With Fried Shallots, Collard Greens Salad With Fried Plantain and Sumac, Broccoli Spoon Salad With Warm Vinaigrette, Brussels Sprouts With Pistachios and Lime, Charred Kale With Citrus and Green Tahini, Blistered Green Beans with Tomato-Almond Pesto, Roasted Sweet Potatoes with Chile Yogurt and Mint, Grain Salad with Pickled Onions and Herbs, Slow-Cooked Winter Squash with Sage and Thyme, Leeks in Vinaigrette with Walnuts and Tarragon, Slow-Cooked Green Beans with Harissa and Cumin, Twice-Roasted Squash with Parmesan Butter and Grains, Turnips with Garlicky Breadcrumbs and Parmesan, Roasted Beets with Grapefruit and Rosemary, Twice-Roasted Sweet Potatoes with Hot Honey, Beets with Goat Cheese, Nigella Seeds, and Pistachios, Roasted Carrots with Creamy Nuoc Cham Dressing, Sautéed Collard Greens and Sweet Onion with Paprika, Roasted Carrots with Stracciatella and Buckwheat, Herby Barley Salad with Butter-Basted Mushrooms.