Easy Thanksgiving Side Dishes

For many, the best part of Thanksgiving dinner is the side dishes. Turkey and dressing are great, but it’s the mashed potatoes, sweet potato casserole, hot rolls, cranberry relish, and vegetables that make the meal. For cooks pressed for time, American Profile offers these easy suggestions:

Green Beans: Bring a large pot of lightly salted water to a boil. Add 2 pounds trimmed green beans. Return to a boil and cook 3 minutes. Drain. Heat 3 tablespoons oil in a skillet. Add 4 crushed garlic cloves and ¼ cup chopped onion or shallots. Add 1½ cups halved cherry tomatoes and 4 teaspoons sugar. Cook 5 minutes. Stir in green beans, 4 teaspoons balsamic vinegar, 1 teaspoon dried basil, 1 teaspoon salt and ¼ teaspoon freshly ground black pepper. Heat through. Serves 8.

Cranberry Relish: Place 1 cup water and 1 cup sugar in a sauce pan; bring to a boil. Add a 12-ounce bag of fresh cranberries. Return to a boil. Cook, without stirring, 10 minutes. Cool. Add 1 to 2 finely chopped jalapenos, 1 tablespoon chopped cilantro, ½ teaspoon cumin, 2 sliced green onions and 1 tablespoon lime juice. Stir well. Serve chilled or at room temperature. Serves 8.

Sweet Potato Casserole: Combine 2 (29-ounce) cans sweet potatoes, ¾ cup brown sugar, 1 teaspoon vanilla extract and ½ teaspoon salt. Mix well, mashing the potatoes; transfer to a 13-by-9-inch baking pan. Combine ¼ cup brown sugar with 1 cup pecan halves and 1½ tablespoons melted butter. Mix well; sprinkle over potatoes. Bake 25 minutes at 350F. Serves 8. (Note: If desired, stir ½ cup good-quality bourbon into the potato mixture.)

Mashed Potatoes: Add 1 pound of peeled, cubed celery root to a pot of potatoes (4 pounds of Yukon Gold, cubed). Boil until tender. Drain, reserving 1 cup of cooking water. Mash potatoes and celery root with reserved water and 3 tablespoons butter. Stir in 1/3 cup sour cream and 4 ounces of mascarpone or cream cheese. Season with 1 teaspoon salt and freshly ground black pepper. Serves 8.

first appeared: 11/4/2007