According to a Harris Poll survey, one-fourth of people say green bean casserole is their least favorite part of the Thanksgiving meal, and that most people only eat it out of respect for tradition.
If the green bean casserole they are talking about is the one that’s made with canned beans and cream of mushroom soup, it’s no wonder. But done right – using fresh green beans and mushrooms – green bean casserole can be a beautiful thing.
Related story: 17 essential potato side dishes for your Thanksgiving table, including Make-Ahead Mashed Potatoes.
It’s just one of the essential side dishes that makes Thanksgiving dinner unique. So today we’re digging into our recipe files for the veggie dishes that complete the holiday feast, including delicious variations on the classic green bean casserole (no canned cream of mushroom soup, of course), Brussels sprouts, and squash dishes.
Skillet-Roasted Brussels Sprouts with Pomegranate and Pistachios
This recipe from America’s Kitchen comes together quickly, and offers an interesting contrast of sweet and savory flavors, plus textural interest from the pistachios.
Recipe: Skillet-Roasted Brussels Sprouts with Pomegranate and Pistachios.
Stephanie Kimmel’s Green Bean Casserole, Revisited
Back in 2008, we asked chef Stephanie Kimmel from Eugene’s Marche restaurant to take a stab at updating Thanksgiving’s well-worn green bean casserole -- you know the one we’re talking about, with the canned beans and mushroom soup, topped with fried onions. Kimmel’s from-scratch version features colorful fresh green beans that are baked in a homemade white sauce that tastes cleaner than the 1950s tinned three-can combo. If Thanksgiving dinner doesn’t feel complete without a green bean casserole, this is the one to make!
Recipe: Stephanie Kimmel’s Green Bean Casserole, Revisited.
Brussels Sprouts Gratin
This new favorite Thanksgiving side comes from the new edition of “Joy of Cooking.” It can be made vegan, with coconut milk taking the place of the cream. Alternately, it can be made omnivore with the addition of bacon. Talk about versatile!
Recipe: Brussels Sprout Gratin.
Squash Soup
Here’s another “Joy of Cooking” recipe that makes a perfect Thanksgiving side. Almost any variety of fall squash can be used in the preparation. And it’s quite easy to make in advance and keep warmed in a slow cooker.
Recipe: Pumpkin or Butternut Squash Soup.
Roasted acorn squash, 3 ways
In her dynamite cookbook “Martha Stewart’s Vegetables,” the queen of domesticity shows how acorn squash can be a canvas for a variety of flavors. Roasted with sesame seeds and cumin, the squash takes on the warmth of the Mediterranean. Tossed with bacon, maple syrup and a touch of cayenne, it echoes the comfort of the breakfast table. And paired with orange peel, sage leaves and a touch of grated Parmigiano offers the perfect balance to rich gravy and herbed stuffing.
Recipes: Roasted Acorn Squash With Sesame Seeds and Cumin; Roasted Acorn Squash With Bacon and Maple; Roasted Acorn Squash With Orange and Sage.
Roasted Beet Salad
Salad often is overlooked at Thanksgiving. After all, how can a bowl of blah greens hope to compete against all the other dishes? But it gets some respect with this flavorful salad, featuring robust roasted beets and the zing of citrus.
Recipe: Roasted Beet and Citrus Salad.
Lighter Green Bean Casserole
We asked readers which recipe they would like to see get a healthy makeover, and the resounding choice was green bean casserole. Our version uses fresh mushrooms and green beans, cutting back on the salt significantly. And lower-fat mushroom soup reduces the calorie count by quite a bit.
Recipe: Lighter Green Bean Casserole.
Swiss Chard Gratin
This is a classic recipe from Gourmet magazine is loaded with cheese and heavy cream, so it’s anything but light. But this is Thanksgiving, and the splurge is worth it.
Recipe: Swiss Chard Gratin.
Green Rice Casserole
The original recipe for this dish dates back more than 50 years and comes from the long-gone Kansas City-area restaurant Stephenson’s Apple Farm. This updated version uses plant-based substitutions for the dairy and egg, without compromising the dish’s vibrant flavors.
Recipe: Stephenson’s Apple Farm Green Rice Casserole.
Julia Child’s Creamed Brussels Sprouts
This classic Thanksgiving side came from Julia Child. We don’t see many creamed vegetables any more, except maybe creamed corn or spinach, so this might be a bit of a novelty. And it’s delicious. If people complain about the richness, just remind them that Thanksgiving dinner is supposed to be a feast, right? (And you can get by with an awful lot be invoking the name Julia Child).
Recipe: Creamed Brussels Sprouts.
Buttered Leeks
This Alison Ladman recipe turns leeks, which often play second fiddle to other Thanksgiving dishes, into stars of the holiday table. The addition of chicken sausage is optional, and the dish is vegetarian without it.
Recipe: Buttered Leeks With Thyme and Sausage.
Gluten-free Green Bean Casserole
Portland author and recipe developer Laura B. Russell shares her recipe for gluten-free and vegetarian green bean casserole made with homemade cream of mushroom soup and topped with fried shallots.
Recipe: Gluten-Free Green Bean Casserole.
Green beans, beyond casseroles
You know, it is possible to serve green beans on Thanksgiving without a can of mushroom soup anywhere in sight. Alison Ladman shows how to make classic green beans with five tasty variations.
Recipe: Green Beans Five Ways.
Roasted Butternut Squash
For this easy Thanksgiving side dish, butternut squash is roasted it until lightly browned outside and tender inside, then seasoned with a warmed lemon vinaigrette spiked with toasted cumin and fennel seeds.
Recipe: Fennel-Cumin Roasted Butternut Squash.
Miso-creamed Kale
At the now-closed Wafu, chef-owner Trent Pierce gave lacinato kale an East-meets-West treatment that has so much umami it puts creamed spinach to shame. If you can find them, use shimeji mushrooms with stems. Otherwise, use shiitake mushroom tops.
Recipe: Miso-Creamed Kale.
Charred Bruss
Brussels sprouts get the respect they deserve from Portland chef Jason French from the now-closed Ned Ludd. He flash-roasts them in a searing-hot cast-iron skillet, which turns them into sweet, charred beauties that diners gobble up like candy. The crowning touch is a finish of fresh lemon juice, which brings the dish’s flavors all together.
Recipe: Charred Bruss.
Pan-fried Brussels Sprouts
Celebrity chef Bryan Voltaggio pairs Brussels sprouts with pickled raisins and toasted sunflower seeds and seasons them with smoked paprika oil. The recipe shows that sprouts can have deep layers of flavor and complexity when teamed with the right ingredients.
Recipe: Pan-Fried Brussels Sprouts With Pickled Raisins and Sunflower Seeds.
Baked Acorn Squash
One of the simplest ways to add squash to the Thanksgiving menu is with a classic Baked Acorn Squash, dressed up with maple syrup, balsamic vinegar and freshly grated nutmeg. The dish, which we first shared with readers in 2008, has the ideal balance of sweetness and tang, and the addition of a touch of butter right before serving gives it a boost of richness.
Recipe: Baked Acorn Squash With Maple Syrup and Balsamic Vinegar.
Miso-glazed Green Beans
This recipe from cookbook author Jill Nussinow is a lighter side dish option for Thanksgiving (it has less than a gram of fat per serving), but it’s loaded with flavor, thanks to its glaze made with white miso and Medjool dates.
Recipe: Miso-Drizzled Green Beans.
Creamy Leek and Kale Gratin
This creamy-yet-virtuous gratin of greens from Ivy Manning is crowned with crunchy homemade bread crumbs tossed with nutty-tasting brown butter. Make ahead: The gratin can be assembled up to one day in advance. Allow the gratin to cool completely before covering it with plastic and storing it in the refrigerator. Add 10 additional minutes to the baking time.
Recipe: Creamy Leek and Kale Gratin.
Orange-seared Pumpkin
Steamed pumpkin sautéed and seasoned with fresh orange juice makes a tasty fall or winter side dish. Pumpkin steamed in the pressure cooker is easy to peel and dice and the steaming liquid can be used as a flavorful liquid in another recipe. You can pressure cook spaghetti squash this way too: use the same timing, but tease out the “spaghetti” flesh with a fork instead of dicing it.
Recipe: Orange-Seared Pumpkin.
Garlic-Creamed Spinach
Garlic Creamed Spinach is perfect for Thanksgiving because it’s easy to make and has bold, delicious flavor. This recipe from Alison Ladman is much easier to make than regular creamed spinach recipes, which often call for time-consuming roux-based sauces. Who has time for that on the year’s biggest cooking day?
Recipe: Garlic Creamed Spinach.
Braised Red Cabbage With Apple and Juniper
Matthew Card created this hearty cabbage side dish, inspired by the way northern European cooks simmer thin-sliced red cabbage in apple cider spiked with juniper and thyme and brightened with cider vinegar. Time-saving tip: The dish can be made up to three days in advance and warmed in the microwave.
Recipe: Braised Red Cabbage With Apple and Juniper.
Grilled Acorn Squash
The compound butter for this squash dish captures the essence of two key Thanksgiving flavors – sage and cranberries. It’s best if it is made ahead and given time for the flavors to combine. Three hours is ideal. The recipe makes extra; try it on toasted rye or sourdough.
Recipe: Grilled Acorn Squash With Cranberry-Sage Butter.
Roast Delicata Squash
Here’s another genius recipe from Strategic Cooking columnist Matthew Card. The recipe cooks quickly, so when you pull your turkey out of the oven, turn up the heat and toss the squash in. Card recommends finishing the dish with a coarse sea salt, which gives some nice textural contrast.
Recipe: Roast Delicata Squash With Honey, Thyme and Slivered Almonds.
Sweet Carrot Casserole
Alicia Ross came up with this Thanksgiving twist, based on her favorite sweet potato casserole, but substituting carrots for the tubers.
Recipe: Sweet Carrot Casserole.
Spicy Roasted Pumpkin
Thanksgiving gets an Indian twist with this delicious recipe from Meera Sodha. Garam masala is a widely available Indian seasoning blend. Look for it in the grocer’s spice aisle. Acorn squash also works well in this recipe.
Recipe: Roast Spiced Pumpkin With Pistachio Chutney.
Cabbage Gratin
This country-style dish from vegetarian cooking icon Deborah Madison is delicate and delicious and makes a lovely side dish for turkey. The recipe calls for baking it for 50 minutes in a 375 degree oven, but the results can be achieved in a 325 oven – the temperature for most turkey recipes – so it can be baked at the same time as the bird (provided your oven is large enough). Just allow 60 to 70 minutes total baking time.
Recipe: Cabbage Gratin.
-- Grant Butler
503-221-8566; @grantbutler
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