Mushroom, Leek, and Fontina Gratin

Rye breadcrumbs add a bold flavor that complements the meaty mushrooms. If you don’t have dry vermouth to deglaze the skillet, dry white wine or chicken or vegetable broth will do the trick.

• 
  
  2 oz. (4 Tbs.) unsalted butter; more at room temperature for the dish
  
  


• 
  
  1-1/2 lb. medium to large white mushrooms, quartered (8-1/2 cups)
  
  


• 
  
  4 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 lb. mixed “wild” mushrooms (such as oyster and shiitake), trimmed and cut into bite-size pieces (7 cups)
  
  


• 
  
  1-1/2 cups coarse fresh rye breadcrumbs
  
  


• 
  
  4 oz. coarsely grated fontina (1 cup)
  
  


• 
  
  3 medium to large leeks, trimmed, white and light-green parts only, cut into 1/4-inch dice (about 2 cups), and rinsed well
  
  


• 
  
  1/2 cup dry vermouth
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  4 sprigs fresh sage, plus 1 Tbs. chopped fresh sage leaves
  
  

Position racks in the top and bottom thirds of the oven and heat the oven to 450°F. Butter a 9x13-inch (or similar) baking dish.

In a large bowl, toss the white mushrooms with 2 Tbs. of the oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Spread the white mushrooms evenly on a large rimmed baking sheet. Toss the “wild” mushrooms with the remaining 2 Tbs. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in the bowl and spread on a second large rimmed baking sheet. Roast, stirring the mushrooms and rotating the baking sheets once, until golden-brown and any liquid has evaporated, about 25 minutes. Reduce the oven temperature to 350°F.

Meanwhile, melt 2 Tbs. of the butter and pour into a medium bowl. Add the breadcrumbs and fontina and toss well.

In a 12-inch skillet, melt the remaining 2 Tbs. butter over medium heat. Add the leeks and 1 tsp. salt and cook, stirring often with a wooden spatula, until golden, 7 to 10 minutes. Add the vermouth and boil, stirring and scraping up any browned bits, until reduced by half, 1 to 2 minutes. Stir in the heavy cream, sage sprigs, 1/2 tsp. salt, and 1/4 tsp. pepper and bring just to a boil over high heat. Lower the heat to medium low and simmer for 5 minutes to infuse. Remove the pan from the heat and discard the sage sprigs.

Add the mushrooms and chopped sage to the leek mixture and toss to coat. Transfer to the prepared dish. Top with the breadcrumb mixture and bake in the top third of the oven until the breadcrumbs are golden-brown, about 30 minutes.

Let rest for 15 minutes before serving.

Kale with Garlic and Lemon

These tender, garlicky greens can feed a crowd, which makes them great for Thanksgiving. Their flavor also pairs well with rich wintertime braises.
 

• 
  
  Kosher salt
  
  


• 
  
  4 lb. Tuscan kale or 2 lb. regular kale, stemmed, leaves cut into 1-inch strips
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  10 large cloves garlic, thinly sliced
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  Freshly ground black pepper
  
  

Bring an 8-quart pot of well-salted water to a boil over high heat. Working in batches, boil the kale just until tender, about 3 minutes. Drain well.

Put the oil and garlic in the pot. Cook over medium-low heat, stirring occasionally, until beginning to turn golden, about 6 minutes. Raise the heat to medium high, add the kale and 1/2 tsp. salt and cook, stirring, until tender, 3 to 4 minutes (5 to 6 minutes if refrigerated). Sprinkle with the lemon juice. Season to taste with salt and pepper.

Delicata Squash Salad with Fingerling Potatoes and Pomegranate Seeds

This autumnal salad is a kaleidoscope of shapes and colors.

• 
  
  1-1/2 lb. fingerling potatoes (about 16 medium)
  
  


• 
  
  1/2 cup plus 3 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 medium delicata squash (about 2-1/2 lb.)
  
  


• 
  
  2 Tbs. minced shallot
  
  


• 
  
  2 Tbs. freshly squeezed lemon juice, more as needed
  
  


• 
  
  2 Tbs. champagne vinegar, more as needed
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 tsp. honey
  
  


• 
  
  10 cups packed baby arugula (about 8 ounces)
  
  


• 
  
  Seeds from 1 medium pomegranate (about 1 cup)
  
  


• 
  
  1 cup shaved or grated Parmigiano-Reggiano cheese
  
  

Tip:

You can roast the potatoes and sqaush well ahead of time, then assemble the salad just before serving.

Position a rack in the center of the oven and heat to 425°F.

Cut the potatoes lengthwise into 1/4-inch-thick slabs. Mound on a large
rimmed baking sheet, drizzle with 1 tablespoon of the oil and 1/4
teaspoon salt, and toss to coat the potatoes evenly. Arrange in a snug
single layer and roast until just tender and starting to brown, 20 to 25
minutes.

While the potatoes are roasting, prepare the squash. Trim the squash, halve them lengthwise, and scoop out and discard the seeds and strings. Slice into thin half-moons, about 1/8 inch thick. Transfer to a large bowl, drizzle with 2 tablespoons of the olive oil, and sprinkle on 1/4 teaspoon salt. With your hands, gently toss to coat evenly.

When the potatoes are out of the oven, line 2 large rimmed
baking sheets with parchment or a nonstick liner and arrange the squash slices
across them. Roast, rotating the pans after 10 minutes, until the slices are
just tender and starting to brown, 20 to 25 minutes. Be sure not to overcook,
or the squash will dry out. Note: Some slices will be darker than others even
when cooked perfectly; this provides textural interest and depth of flavor.
When done, set aside and let cool to room temperature.

In a small bowl, combine the shallot, lemon juice, vinegar, mustard, honey, and 1/8 teaspoon salt. Whisk to blend, and slowly drizzle in the remaining 1/2 cup olive oil, continuing to whisk vigorously.

Just before serving, put the potatoes and squash in a large bowl and drizzle with the vinaigrette. Toss well with your hands, taste, and adjust with more vinegar, lemon juice, or salt as needed.

Add the arugula, half the pomegranate seeds, and half of the Parmigiano and gently mix in with your hands. To serve, sprinkle the salad with the remaining cheese and pomegranate seeds and top with a few grinds of black pepper.
 

Sautéed Celery with Leeks and Mushrooms

This savory sauté tastes just like Thanksgiving stuffing, but without the bread. Serve it alongside roasted chicken.

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium leek, halved lengthwise and thinly sliced crosswise (white and light-green parts)
  
  


• 
  
  Kosher salt
  
  


• 
  
  8 oz. cremini (baby bella) mushrooms, quartered
  
  


• 
  
  6 medium celery stalks, sliced 1/2 inch thick on the diagonal
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1-1/2 tsp. finely chopped fresh rosemary
  
  


• 
  
  1 tsp. chopped fresh sage
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. lower-salt chicken broth or water
  
  

Heat a 12-inch skillet over medium heat. Add the oil, leek, and a pinch of salt; cook, stirring often, until just tender, 3 to 4 minutes. Add the mushrooms and a pinch of salt and cook until the mushrooms are lightly browned and tender, 4 to 5 minutes. Add the celery and a pinch of salt and cook until crisp-tender, 5 to 8 minutes. With a wooden spoon, stir in the lemon juice and scrape up any browned bits from the bottom of the pan. Stir in the rosemary and sage and cook until fragrant, about 1 minute. Stir in the parsley and season to taste with salt and pepper. Transfer the mixture to a bowl. Return the pan to medium heat, add the chicken broth or water, and scrape up any remaining bits. Let the liquid reduce by half and then pour over the celery. Serve immediately.

Roasted Turnips with Maple and Cardamom

For those who can’t imagine turkey without a side of mashed turnips, here’s a new take on the vegetable. An intriguing sauce laced with coriander and cardamom gives the dish surprising complexity.

• 
  
  3-1/2 lb. purple-top turnips, peeled and cut into 3/4-inch dice (10 cups)
  
  


• 
  
  3 Tbs. vegetable oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  3 Tbs. pure maple syrup
  
  


• 
  
  1/4 tsp. pure vanilla extract
  
  


• 
  
  Generous pinch crushed red pepper flakes
  
  


• 
  
  1/4 tsp. ground coriander
  
  


• 
  
  1/8 tsp. ground cardamom
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  1 Tbs. finely chopped fresh cilantro (or a mix of parsley and mint)
  
  

Position racks in the top and bottom thirds of the oven and heat the oven to 475°F. Line two large, heavy-duty rimmed baking sheets with foil. In a mixing bowl, combine the turnips, oil, and 11/2 tsp. salt. Toss to coat well. Divide the turnips between the two pans and spread evenly in one layer. Roast for 20 minutes. With a large spatula, flip the turnips. Swap the pans’ positions and roast until tender and nicely browned on a few sides, 15 to 20 minutes. (The turnips on the lower rack may be done sooner than those on the upper rack.)

Meanwhile, melt the butter in a small saucepan over low heat. Whisk in the maple syrup, vanilla, and red pepper flakes, and then the coriander and cardamom, until the sauce is heated, 30 seconds. Remove the pan from the heat.

Transfer the turnips to a large mixing bowl. Gently reheat the sauce, if necessary, and stir in the lemon juice. With a heatproof spatula, toss the sauce with the turnips. Add half of the cilantro and salt to taste and toss again. Transfer to a warm serving dish and garnish with the remaining cilantro.

Carrot and Sharp Cheddar Gratin

This gratin is made a little differently from the others—the carrots are parcooked in the cream, adding an extra infusion of flavor.

• 
  
  1 oz. (2 Tbs.) unsalted butter; more at room temperature for the dish
  
  


• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, cut into 1/2-in. dice (about 1-1/2 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup plain panko
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 lb. large carrots (about 12), peeled, halved lengthwise, and cut crosswise into 1/2-inch-thick half-moons
  
  


• 
  
  4 oz. coarsely grated sharp Cheddar (1 cup)
  
  

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 9x13-in. (or similar) baking dish. In a 12-in. skillet, heat the oil over medium-high heat. Add the onion and 1/2 tsp. salt and cook, stirring occasionally with a wooden spatula, until golden-brown, 7 to 10 minutes.

Meanwhile, melt the butter and pour into a medium bowl. Add the panko, parsley, and thyme and toss well.

Whisk the heavy cream, mustard, 1-1/2 tsp. salt, and 1/4  tsp. pepper into the onion, scraping up any browned bits, and then stir in the carrots. Bring just to a boil, cover, lower the heat to medium low, and simmer until the carrots are crisp-tender, 10 to 12 minutes.

Spread the carrot mixture evenly in the prepared dish. Scatter the Cheddar over the carrots, top with the panko mixture, and bake until the carrots are tender when pierced with a fork and the crumbs are golden-brown, 30 to 40 minutes.

Let rest for 15 minutes before serving.

Pomegranate-Balsamic-Glazed Carrots

Glazed carrots never had it so good. Bright, fresh flavors and a little cayenne play well with any rich main dish or holiday meal.

• 
  
  1/4 cup pure pomegranate juice
  
  


• 
  
  1 Tbs. balsamic vinegar
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 lb. carrots, trimmed, peeled, and cut into sticks about 2 inches long and 3/8 inch wide
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/3 cup lower-salt chicken broth
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  2 Tbs. lightly packed thinly sliced fresh mint
  
  

Combine the juice, vinegar, and honey in a liquid measuring cup and whisk. Cut 1 Tbs. of the butter into 4 pieces and refrigerate.

In a 12-inch skillet, heat the remaining 1 Tbs. butter with the olive oil over medium-high heat. When the butter has melted, add the carrots and 1-1/2 tsp. salt and toss well to coat. Cook without stirring until the bottom layer of carrots is lightly browned in spots, 4 to 5 minutes. Using tongs, stir and flip the carrots and then leave undisturbed for 1 to 2 minutes to brown. Continue cooking, occasionally stirring and flipping, until most of the carrots are a bit browned in places and are starting to feel tender, an additional 3 to 5 minutes. Reduce the heat to medium if the bottom of the pan begins to brown too much.

Carefully add the chicken broth, cover quickly, and cook until all but about 1 Tbs. of the broth has evaporated, about 2 minutes. Uncover, reduce the heat to medium low, and add the pomegranate mixture (re-whisk, if necessary) and the cayenne. Cook, stirring gently, until the mixture reduces and becomes slightly glazy, about 1 minute. Take the pan off the heat, add the chilled butter, and gently toss with a heatproof spatula until the butter has melted, 30 seconds to 1 minute. Season to taste with salt and stir in about two-thirds of the mint. Serve in a warm shallow bowl or on a platter, garnished with the remaining mint.

Roasted Parsnips with Cinnamon & Coriander

The cooking method and the spices play up parsnips’ sweetness, counterbalanced by last-minute additions of lemon juice and chopped fresh cilantro, which add brightness. If cilantro isn’t to your liking, use parsley.

• 
  
  1-1/2 lb. parsnips (about 10 medium)
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/2 tsp. ground coriander
  
  


• 
  
  1/2 tsp. sweet paprika (or a mix of mostly sweet and some hot)
  
  


• 
  
  1/2 tsp. kosher salt; more to taste
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  2 tsp. fresh lemon juice
  
  

Position a rack in the center of the oven and heat the oven to 375°F. Peel the parsnips and cut each into 1-inch pieces crosswise, then cut the thicker pieces into halves or quarters to get chunks of roughly equal size. (Don’t try to match the skinny tail-end pieces.) If the core seems tough or pithy, cut it out. You’ll have about 4 cups.

Arrange the parsnips in a single layer in a 9x13-inch baking dish. Drizzle with the olive oil and toss to coat evenly. Combine the cumin, coriander, paprika, salt, and cinnamon in a small bowl and stir to mix. Sprinkle the spices evenly over the parsnips and toss until the parsnips are well coated.

Roast until completely tender and lightly browned on the edges, 35 to 45 min., stirring once or twice during cooking. Sprinkle with the cilantro and lemon juice and toss well. Taste and adjust the seasoning if necessary before serving.

Green Beans and Carrots in Charmoula Sauce

Charmoula is a North African pesto of sorts, usually made from garlic, cumin, fresh herbs, oil, and lemon juice. Here, paprika adds a warm note to the mix. This vibrant side dish tastes great hot, warm, or at room temperature. 

• 
  
  2 large cloves garlic, peeled
  
  


• 
  
  2 oz. fresh cilantro (about 2 cups)
  
  


• 
  
  1 oz. fresh flat-leaf parsley (about 1 cup)
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  1/2 tsp. sweet or hot paprika
  
  


• 
  
  1/2 tsp. cumin seeds, toasted and ground
  
  


• 
  
  Sea salt
  
  


• 
  
  2 lb. slender green beans, trimmed
  
  


• 
  
  1 lb. carrots, peeled and cut into thin 4-inch-long sticks
   
  
  


• 
  
  Freshly ground black pepper
  
  

Chop the garlic in a food processor. Add the cilantro and parsley and pulse until coarsely chopped. Add the olive oil, lemon juice, paprika, ground cumin, and 3/4 tsp. salt. Pulse until the sauce has the consistency of rough pesto. Season to taste with salt.

In a large pot fitted with a steamer insert, bring an inch of water to a boil over high heat. Steam the green beans, covered, until just tender, 4 to 7 minutes. Pull the steamer basket from the pot, shake to remove excess water, and transfer the beans to a large serving bowl; cover to keep warm. Add the carrots to the basket and steam, covered, until tender, 4 to 6 minutes. Transfer them to the bowl with the beans.

Toss the vegetables with about three-quarters of the charmoula sauce. Season to taste with more sauce, salt, and pepper.

Green Beans with Almonds and Garlic

Green beans amandine—beans tossed with toasted almonds and a lemon-butter sauce—is a classic. But this riff has much richer almond flavor because the beans are sautéed in the butter mixture in which the nuts were toasted. Using thin haricots verts makes the dish even more special; regular green beans are fine, too, but they’ll take longer to blanch.

• 
  
  1-1/2 lb. haricots verts (thin French green beans) or green beans, trimmed
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  2 Tbs. pure olive oil
  
  


• 
  
  1/2 cup slivered almonds
  
  


• 
  
  1 tsp. minced or pressed garlic (1 medium clove)
  
  


• 
  
  1 Tbs. fresh lemon juice (from 1 small lemon)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Bring a 6- to 7-quart pot of water to a boil. Add the beans and cook until bright green and barely crisp-tender, about 2 minutes. Drain in a colander and rinse under cold running water until completely cool. Spread the beans on a clean kitchen towel and dry thoroughly.

In a 12-inch skillet, heat the butter and oil over medium-low heat until the butter melts and the foam subsides. Add the almonds and cook, stirring occasionally, until golden-brown all over, about 3 minutes.

Using a slotted spoon, transfer the almonds to a plate. Reduce the heat to low and add the garlic to the skillet. Cook, stirring constantly, until fragrant, about 30 seconds. Add the beans, increase the heat to medium, and cook, tossing occasionally, until crisp-tender and lightly browned in some places, 5 to 8 minutes.

Stir in the lemon juice and season to taste with salt and pepper. Transfer to a serving platter, sprinkle with the almonds, and serve.

Maple-Roasted Carrots

These sweet, tender carrots, which are both glazed and roasted for extra flavor, earned the nickname “carrot candy” in our test kitchen. The bourbon is optional but recommended, as it adds great flavor to the dish. If you can’t find baby carrots with the tops attached, use small carrots that are about 1/2-inch in diameter at the stem end.

• 
  
  3 lb. baby carrots, preferably with green tops, peeled and trimmed, leaving 1/2 inch of tops attached
  
  


• 
  
  1/3 cup pure maple syrup
  
  


• 
  
  1/4 cup pure olive oil
  
  


• 
  
  3 Tbs. good-quality bourbon, such as Maker’s Mark (optional)
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  Kosher salt
  
  

Position a rack in the upper third of the oven and heat the oven to 425°F.

Spread the carrots in a single layer on a large heavy-duty rimmed baking sheet. In a measuring cup, combine the maple syrup, oil, and bourbon (if using).

Drizzle the syrup mixture over the carrots and sprinkle with the cayenne and 2 tsp. salt. Using your hands or tongs, toss the carrots to coat evenly.

Roast the carrots, undisturbed, for 15 minutes. Toss and continue to roast until tender when pierced with a fork, about 20 minutes. Transfer to a platter and serve.

Sautéed Shredded Brussels Sprouts with Fresh Herbs & Crisp Shallots

For the shallots:

• 
  
  3 to 4 cups vegetable oil, for frying
  
  


• 
  
  5 to 6 oz. shallots (5 to 6 medium), peeled and cut into 1/16-inch-thick rounds and separated into rings
  
  


• 
  
  Kosher salt
  
  

For the sprouts:

• 
  
  1-1/2 lb. Brussels sprouts
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 small clove garlic, minced
  
  


• 
  
  2/3 cup low-salt chicken broth or water
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. chopped mixed fresh herbs (I like tarragon, parsley, and chives)
  
  

Fry the shallots:

Arrange a double layer of paper towels on two plates for draining the shallots. Pour about ¾ inch of oil into a 3-quart saucepan and attach a candy thermometer to the side of the pan. Heat over medium-high heat until the thermometer reads 350°F. (It’s important to use a deep pan and fairly shallow oil so there’s no danger of the oil boiling over as you fry.) Add about a quarter of the shallots and fry, stirring almost constantly with a slotted metal spoon or a skimmer, until pale brown (the color of a brown grocery bag—any darker and the shallots will be bitter), about 60 seconds. With the slotted spoon, quickly scoop out the shallots and drain on the first plate of paper towels. They’ll crisp up as they cool. Repeat with the remaining shallots in three more batches, transferring each batch to the first plate when done. Allow the oil to return to 350°F before each batch. If burned bits accumulate in the oil, scoop them out before adding a new batch.

Transfer all the fried shallots to the second plate so they can drain on fresh paper. Season generously with salt and set aside. (The fried shallots may be prepared several hours ahead. Once cool, transfer to an airtight container.)

Shred and cook the sprouts:

Trim each sprout and cut in half through the core. Set a half (cut side down) securely on the cutting board and with a sharp knife, cut it into crosswise slices. Start at the core end and slice quite finely (1/16 to 1/8 inch), because the core is very dense. As you move toward the top of the sprout, make your slices wider (1/4 inch). Transfer the cut sprouts to a bowl, tossing them a few times to encourage the leaf sections to separate.

In a large (12-inch) skillet, heat the oil over high heat until very hot. Add the sprouts and toss with tongs to coat with oil (don’t worry if the skillet seems full; the sprouts will wilt). Season generously with salt and pepper. Reduce the heat to medium high and cook the sprouts, tossing frequently, until they wilt and brown slightly, 3 to 5 minutes. Add the garlic and toss to distribute. Pour in the broth and continue to cook until the sprouts are just tender and the liquid has evaporated, another 3 to 5 minutes. Remove from the heat, toss with the butter and half of the herbs. Season to taste with salt and pepper. Pile the sprouts into a bowl, sprinkle with the remaining herbs and top with all of the fried shallots; serve immediately.

Roasted Brussels Sprouts with Wild Mushrooms and Cream

If you’re used to simple steamed or boiled sprouts, this rich, luxurious side dish will be a delicious surprise. It’s equally at home at a casual dinner (serve with a simple pan-seared steak) or a fancy Thanksgiving feast.
For more side dish recipes visit The Guide to Thanksgiving Dinner.

• 
  
  1-1/2 lb. Brussels sprouts, trimmed and halved lengthwise (5 cups)
  
  


• 
  
  5 Tbs. olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  3/4 lb. wild mushrooms, such as chanterelles or hedgehogs, halved if small or cut into 1-inch wedges (about 4-1/2 cups)
  
  


• 
  
  1 large shallot, thinly sliced (1/2 cup)
  
  


• 
  
  1/4 cup dry white wine
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  Freshly ground black pepper
  
  

Position a rack in the center of the oven and heat the oven to 450°F.


Put the Brussels sprouts on a rimmed baking sheet, and drizzle with 3 Tbs. of the olive oil; toss to coat. Spread the Brussels sprouts in an even layer and season generously with salt. Roast until tender and browned, about 25 minutes. Remove from the oven and set aside.


Heat a 12-inch skillet over high heat. When the pan is hot, add 1 Tbs. of the olive oil and 2 Tbs. of the butter. When the butter has melted, add the mushrooms in an even layer, and cook, stirring occasionally, until the mushrooms are golden-brown and tender and the mushroom liquid (if any) has evaporated, 5 to 8 minutes. Season to taste with salt and transfer to a plate.

Set the skillet over medium-high heat and add the remaining 1 Tbs. olive oil and 1 Tbs. butter. When the butter has melted, add the shallot, season with a pinch of salt, and cook, stirring occasionally, until tender and golden, 3 to 4 minutes. Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms to the pan and add the Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats the vegetables nicely, 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately.

Jewel Roasted Vegetables

I call this recipe, excerpted from the cookbook The Food You Crave, Jewel Roasted Vegetables because the chunky colors look like gems on the plate: ruby red beets, deep orange carrots, and emerald Brussels sprouts.

• 
  
  4 medium beets
  
  


• 
  
  1-1/2 pounds carrots
  
  


• 
  
  1-1/2 pounds Brussels sprouts
  
  


• 
  
  8 large cloves garlic, left unpeeled
  
  


• 
  
  3 tablespoons olive oil
  
  


• 
  
  1 tablespoon chopped fresh thyme
  
  


• 
  
  1/2 teaspoon salt, plus more to taste
  
  


• 
  
  1/4 teaspoon freshly ground black pepper, plus more to taste
  
  

Preheat the oven to 375°F.

Put the beets into a small baking dish and rub them with 1 tablespoon of the oil. Cover the dish with aluminum foil and roast for 30 minutes.

While the beets are roasting, peel and cut the carrots into 1-inch-thick rounds, and trim the Brussels sprouts and cut them in half lengthwise. Put the carrots, sprouts, and garlic cloves in a large baking dish and toss with the remaining 2 tablespoons oil. Sprinkle with salt and pepper. 

After the beets have been cooking for 30 minutes, add the large pan of vegetables to the oven separately, and cook everything for 1 hour more, stirring the vegetable mixture once or twice.

Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprout mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. 

When the beets are cool enough to handle, after about 5 minutes, peel, then cut them into 1-inch chunks. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, and serve.

Brussels Sprouts with Pancetta and Pearl Onions

Pan-steaming is a great way to cook Brussels sprouts. Browning the sprouts first deepens their flavor, and adding wine to the skillet creates aromatic steam to cook them through (without making the dish taste boozy).

• 
  
  1-1/4 lb. fresh red or white pearl onions (or thawed frozen pearl onions), root ends trimmed
  
  


• 
  
  4 oz. thick-sliced pancetta, cut into 1/4x2-inch matchsticks
  
  


• 
  
  2-1/2 lb. Brussels sprouts, trimmed and halved lengthwise
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter, cut into 4 slices
  
  


• 
  
  1/4 cup dry white wine
  
  


• 
  
  1 tsp. sherry vinegar; more to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

If using fresh pearl onions, bring a 3-quart pot of water to a boil over high heat. Add the onions and cook for 1 minute to loosen their skins; drain in a colander and rinse under cold running water until cool to the touch. Pinch each onion at its stem end to make it slip out of its skin. If it doesn’t, use a paring knife to remove the skin.

Cook the pancetta in a 12-inch skillet over medium heat, stirring constantly, until crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate.

Add the Brussels sprouts to the skillet and cook, undisturbed, until lightly browned on one side, about 2 minutes. Flip and cook, undisturbed, until lightly browned on the second side, about 2 minutes more. Add the butter, wine, and onions. Cover and cook, stirring occasionally, until the sprouts and onions are tender when pierced with a fork and most of the liquid has evaporated, about 15 minutes.

Stir in the sherry vinegar and pancetta and season to taste with salt, pepper, and additional vinegar. Transfer to a platter and serve.

Green Beans with Almonds and Garlic

Green beans amandine—beans tossed with toasted almonds and a lemon-butter sauce—is a classic. But this riff has much richer almond flavor because the beans are sautéed in the butter mixture in which the nuts were toasted. Using thin haricots verts makes the dish even more special; regular green beans are fine, too, but they’ll take longer to blanch.

• 
  
  1-1/2 lb. haricots verts (thin French green beans) or green beans, trimmed
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  2 Tbs. pure olive oil
  
  


• 
  
  1/2 cup slivered almonds
  
  


• 
  
  1 tsp. minced or pressed garlic (1 medium clove)
  
  


• 
  
  1 Tbs. fresh lemon juice (from 1 small lemon)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Bring a 6- to 7-quart pot of water to a boil. Add the beans and cook until bright green and barely crisp-tender, about 2 minutes. Drain in a colander and rinse under cold running water until completely cool. Spread the beans on a clean kitchen towel and dry thoroughly.

In a 12-inch skillet, heat the butter and oil over medium-low heat until the butter melts and the foam subsides. Add the almonds and cook, stirring occasionally, until golden-brown all over, about 3 minutes.

Using a slotted spoon, transfer the almonds to a plate. Reduce the heat to low and add the garlic to the skillet. Cook, stirring constantly, until fragrant, about 30 seconds. Add the beans, increase the heat to medium, and cook, tossing occasionally, until crisp-tender and lightly browned in some places, 5 to 8 minutes.

Stir in the lemon juice and season to taste with salt and pepper. Transfer to a serving platter, sprinkle with the almonds, and serve.

Sautéed Celery with Leeks and Mushrooms

This savory sauté tastes just like Thanksgiving stuffing, but without the bread. Serve it alongside roasted chicken.

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium leek, halved lengthwise and thinly sliced crosswise (white and light-green parts)
  
  


• 
  
  Kosher salt
  
  


• 
  
  8 oz. cremini (baby bella) mushrooms, quartered
  
  


• 
  
  6 medium celery stalks, sliced 1/2 inch thick on the diagonal
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1-1/2 tsp. finely chopped fresh rosemary
  
  


• 
  
  1 tsp. chopped fresh sage
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. lower-salt chicken broth or water
  
  

Heat a 12-inch skillet over medium heat. Add the oil, leek, and a pinch of salt; cook, stirring often, until just tender, 3 to 4 minutes. Add the mushrooms and a pinch of salt and cook until the mushrooms are lightly browned and tender, 4 to 5 minutes. Add the celery and a pinch of salt and cook until crisp-tender, 5 to 8 minutes. With a wooden spoon, stir in the lemon juice and scrape up any browned bits from the bottom of the pan. Stir in the rosemary and sage and cook until fragrant, about 1 minute. Stir in the parsley and season to taste with salt and pepper. Transfer the mixture to a bowl. Return the pan to medium heat, add the chicken broth or water, and scrape up any remaining bits. Let the liquid reduce by half and then pour over the celery. Serve immediately.

Rutabaga Gratin with Prosciutto and Gruyère

The cream in this gratin tames the rutabaga's sharp edge and brings out its sweetness. Serve with simple roast chicken and a garden salad.

• 
  
  Kosher salt
  
  


• 
  
  2 lb. rutabaga, peeled, halved, and sliced 1/8 inch thick
  
  


• 
  
  2 Tbs. unsalted butter, softened
  
  


• 
  
  2 oz. thinly sliced prosciutto (about 4 slices), cut into small squares
  
  


• 
  
  3/4 cup coarse fresh breadcrumbs
  
  


• 
  
  1 small clove garlic, smashed to a paste with a pinch of salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/2 oz. Gruyère, grated (1/2 cup)
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  1 cup heavy cream
  
  

Position a rack in the center of the oven and heat the oven to 400°F.

Bring a 4-quart pot of well-salted water to a boil over high heat. Add the rutabaga and cook until just tender, about 6 minutes. Drain well and spread out on a baking sheet to cool at room temperature.

Coat an 11-inch (1-1/2-quart capacity) oval gratin dish (or other small gratin dish) with about ½ Tbs. of the butter. In a 10-inch skillet, melt the remaining butter over medium heat. Add the prosciutto and cook, stirring occasionally, until just beginning brown to and crisp, about 2 minutes. Off the heat, toss the breadcrumbs and garlic with the prosciutto and butter. Set aside.

Arrange a single layer of rutabaga slices in the gratin dish, slightly overlapping. Season evenly with salt and pepper and sprinkle half of the Gruyère and thyme on top. Repeat with another layer of rutabaga, salt, pepper and the remaining thyme and Gruyère. Top with a final layer of rutabaga and season again with salt and pepper. (You can prepare the recipe to this point up to 2 hours ahead. Cover and keep at room temperature.)

Bring the cream to a simmer in a small saucepan. Gently pour the cream over the rutabaga and scatter the prosciutto mixture on top. Bake until the rutabaga can be easily pierced with a fork, and the prosciutto topping is deeply golden, 25 to 30 minutes. Let sit for about 10 minutes before serving.

Acorn Squash with Rosemary and Brown Sugar

This quick braise gives a favorite fall vegetable a sweet and tangy finish. If you don't have a sauté pan large enough to brown all of the squash at once, brown it in batches, and then return it all to the pan to simmer.
For more side dish recipes visit The Guide to Thanksgiving Dinner.

• 
  
  One 2-lb. acorn squash (unpeeled), halved lengthwise, seeded, and cut into 8 wedges
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  3 Tbs. packed dark brown sugar
  
  


• 
  
  1 Tbs. chopped fresh rosemary
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Using a paring knife, score each wedge of squash lengthwise down the middle of the flesh. Heat the butter and oil in an 11- to 12-inch straight-sided sauté pan over medium-high heat. Arrange the squash in the pan in a single layer and cook, flipping occasionally, until deep golden-brown on all cut sides, about 10 minutes.


Carefully pour the wine into the pan, then quickly scatter the brown sugar, rosemary, lemon juice, 1/2 tsp. salt, and 1/8 tsp. pepper over the squash. Cover the pan, reduce the heat to low, and simmer until the squash is almost tender, about 10 minutes more.


Uncover the pan and increase the heat to medium. Flip the squash and cook until the liquid is thick and the squash is tender, about 5 minutes more. Transfer the squash to a platter, season with salt and pepper to taste, drizzle any remaining liquid over the top, and serve.

Cauliflower Sformato

A sformato is an Italian version of a soufflé. If you like, you can bake the cauliflower mixture in individual ramekins or gratin dishes; just reduce the baking time.
For more side dish recipes visit The Guide to Thanksgiving Dinner.

• 
  
  1 small cauliflower (about 2 lb.)
  
  


• 
  
  2 Tbs. olive oil; more for the gratin dish
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-3/4 oz. freshly grated Parmigiano-Reggiano (2/3 cup grated on the small holes of a box grater)
  
  


• 
  
  3-3/4 cups whole milk
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter
  
  


• 
  
  2-1/4 oz. (1/2 cup) all-purpose flour
  
  


• 
  
  3 large eggs
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Freshly ground black pepper
  
  

Position a rack in the center of the oven and heat the oven to 375°F.


Core the cauliflower and separate it into florets. Cut the florets into 1/4-inch-thick slices. Put the cauliflower on a rimmed baking sheet and toss with the olive oil. Spread in an even layer, season with 1/2 tsp. salt, and roast until tender, 30 to 35 minutes. Let cool.


Raise the oven temperature to 400°F. Brush an 8x10-inch (2-quart) gratin dish with olive oil and evenly coat with about half of the Parmigiano. Set aside.


Heat the milk in a 2-quart saucepan over medium heat until just about to boil.


Meanwhile, melt the butter in a 4-quart saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until the mixture turns light golden, 2 to 4 minutes. Slowly add the hot milk, whisking constantly until very smooth. Bring just to a boil and reduce the heat to maintain a simmer. Add 1 tsp. salt and cook, stirring frequently, for 10 minutes to develop the flavor. Transfer to a large bowl.


In a small bowl, whisk the eggs, yolks, and extra-virgin olive oil. Roughly chop 1/2 cup of the cauliflower, and purée the rest in a food processor. Stir the chopped cauliflower, cauliflower purée, egg mixture, and the remaining Parmigiano into the sauce. Season to taste with salt and pepper. Pour the mixture into the prepared gratin dish and bake until the sformato is just set and browned around the edges, about 30 minutes. It should jiggle just a little when you remove it from the oven. Let rest for 10 to 15 minutes before serving.