At the Table

Move Over, Turkey: Five Superstar Sides for Thanksgiving

By: Hannah Lee Leidy

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
user-profile-placeholder
About The Author

Hannah Lee Leidy

Hannah Lee Leidy is a food writer and editor based in the Carolinas. She is currently the digital content editor for Our State magazine, a position she came into following her time at The Local Palate. Her contributions have appeared in Condé Nast Traveler, Bon Appétit, Epicurious, Culture, and Eater. She’s spent time working in restaurants in both front and back of house positions, doing everything from burning gateaux to expediting to shaking a Manhattan (don’t worry, this only happened once). An avid curd nerd, her favorite beat is reporting on boutique cheese makers; she’ll sniff out every creamery near and far whenever traveling. When not parenting a Bernese mountain pup named Ava, you’ll find her running or working on her lamination technique.

trending content

More From At the Table

Leave a Reply

Be the first to comment.