You’ll be the toast of the potluck with these easy sides that will complement any fall spread.
If you see it, grab a few to try!
This simple roasting method enhances the natural flavor of the squash with butter and spices.
Ted & Chelsea Cavanaugh
The sturdy leaves of mature spinach hold up best during cooking.
Serve these melt-in-your-mouth potatoes alongside steak, pork chops, chicken or fish.
If you have leftovers, throw them into a breakfast scramble the next morning.
Ted & Chelsea Cavanaugh
Honey-Roasted Beets
Earthy beets turn sweet and tender when they’re roasted.
Honey and lemon juice add sweet and tangy notes.
Cranberries add a sweet-tart edge, while the maple-tahini dressing provides depth.
This simple dish is great alongside roasted chicken or pork and makes a great Thanksgiving side dish.
And if you prefer a vegetarian side, simply omit the bacon.
It’s a great timesaving set-it-and-forget-it side dish recipe to round out any hearty meal.
Buttermilk makes the mashed potatoes creamy while garlic and shallots add flavor.
Roasting the green beans gives them a sweet, caramelized flavor while they still retain some bite.
Serve with chicken, fish, pork–you name it.
These green beans are also a wonderful addition to your Thanksgiving meal.
The nuts and roasted beans create a toasty flavor that blends beautifully with the chile-infused turkey and potatoes.
Parmesan-Balsamic Roasted Brussels Sprouts
These roasted Brussels sprouts are about to be your new favorite side dish.
This makes a great vegetable side to serve with roasted meats.
Top it off with classic french-fried onions (we have a vegan recipe for that, too!)
for a side dish everyone will devour.
If you have one handy, a small mandoline makes it easy to slice the Brussels and apple.
To make it a dinner salad, top with shrimp or chicken.
This easy recipe will work with steamed carrots, turnips or rutabaga too.
Ted & Chelsea Cavanaugh
Jacob Fox
