From green bean casserole to sweet potato hash, five updated Southern sides that will steal the show this Thanksgiving
Brussels Sprouts with Cranberry Vinaigrette
These brussels are equally delicious served hot or at room temperature—a win when oven space is at a premium. The vinegar will mellow as the dish cools off.
Cauliflower Gratin
The best way to eat your veggies: smothered in cheese sauce and topped with breadcrumbs.
Not Your Mamma’s Green Bean Casserole
Forget the canned mushroom soup, we dig mornay sauce as the tangy, creamy foundation for crunchy green beans and fresh oyster mushrooms in this reprisal of the semi-homemade classic.
Root Vegetable Hash
A refreshing variety of root vegetables livens up this oven-roasted hash. Bonus: Top with a fried egg for Black Friday breakfast.
Roasted Turnips with Wilted Greens
These greens are best served with cornbread to sop up that potlikker.
Date Published: 10.25.19
share
trending content
-
Shrimp and Grits: A History
-
Cook the Book: Gullah Geechee Home Cooking
by Erin Byers Murray -
Tea Cakes, A Brief History
-
A First Look at Vern’s Menu
-
A First Look at Bar La Fête in Birmingham
More From At the Table
-
Strawberry Recipes Forever
-
Kentucky Derby Food Ideas from the Bluegrass State
-
Spring Recipes Our Staff Is Cooking
-
8 Wickedly Good Deviled Egg Recipes
-
Mardi Gras Means King Cake