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Vegetable-Forward Side Dishes for Feast Season

melissa reiss

by Melissa Reiss, Purchasing Assistant
 
Turkey is usually the star of the Thanksgiving feast, but these vegetable-forward side dishes will share the spotlight. Most of the vegetables in these dishes you’ll find locally grown in your late season CSA boxes, farmers’ markets, or in the Produce section at the Co-op!

 

Holiday Roasted Vegetables

Recipe adapted from Delish.com

3/4 lb. Brussels sprouts, trimmed and halved

2 large carrots, peeled and sliced into 1/2-inch pieces

extra-virgin olive oil

1 Tbs. balsamic vinegar

1 tsp. chopped rosemary leaves

1 tsp. chopped thyme leaves

1/2 c. toasted pecans

1/2 c. dried cranberries

Directions:

Preheat oven to 400ºF. Scatter vegetables on a large sheet pan. Toss with enough olive oil to coat each piece, then toss with balsamic vinegar. Season with salt and pepper.

Scatter herbs around the pan. Bake for 20-25 minutes, until the vegetable are tender, shaking the pan halfway through. Before serving, toss roasted vegetables with pecan and cranberries. Serves 4.

 

Cauliflower Stuffing

Recipe adapted from Delish.com

4 Tbs. butter or margarine

1 onion, chopped

2 large carrots, peeled and chopped

2 celery stalks, chopped or thinly sliced

1 small head cauliflower, chopped

1 c. chopped mushrooms

kosher salt

Freshly ground black pepper

1/4 c. chopped fresh parsley

2 Tbs. chopped fresh rosemary

1 Tbs. chopped fresh sage (or 1 tsp. ground sage)

1/2 c. vegetable or chicken broth

Directions: In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more. Add parsley, rosemary, and sage and stir until combined, then pour vegetable broth over and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes. Serve. Serves 6.

 

Swiss Chard and Sweet Potato Gratin

Adapted from www.smittenkitchen.com (link is external).

1/4 c. butter, divided

1 onion, finely chopped

3 lb. Swiss chard, trimmed, leaves and stems separated and both cut into 1-inch pieces

Pinch of nutmeg

2 c. whole milk (or heavy cream)

2 cloves garlic, minced

2 Tbs. flour

2 lb. sweet potatoes, peeled, sliced into 1/8-inch rounds

1 Tbs. minced parsley

1 Tbs. minced fresh thyme

salt

pepper

5 oz. gruyere cheese (coarsely grated)

 

Directions:
In a large, heavy pot over medium-low heat, melt 2 tablespoons of the butter. Add the onions and cook, stirring, until tender. Add the chopped chard stems, nutmeg, and salt and pepper and cook, stirring, until the vegetables are tender but haven’t begun to color, about 8 minutes. Raise the heat to medium-high, and in batches, add the chard leaves and cook, stirring, until wilted. Add salt and pepper to taste, and place the greens in a colander. Use the back of a spoon to press out the liquid, and leave in colander to drain.

In a small saucepan over medium-low heat, stir together the cream (or milk) and the garlic. Bring to a simmer and reduce heat to very low to keep warm. In a medium, heavy saucepan over medium heat, melt the remaining 2 tablespoons butter. Stir in the flour. Cook, whisking, for one minute, then slowly whisk in the cream and garlic mixture from the other pot. Bring to a boil and cook, whisking constantly, for 1 minute. Sprinkle with salt and pepper and set aside.

Preheat oven to 400ºF. Butter a deep 9x13 casserole dish. Arrange half of the sweet potatoes in the dish. Season with salt and pepper and a quarter of the minced herbs and 1/4 cup of the grated cheese.

Layer half of the greens on top, then add more salt, pepper, a quarter of the herbs, and another 1/4 cup of grated cheese. Pour half of the prepared bechamel (cream sauce) over the layers, then layer on the remaining sweet potatoes, some more salt and pepper, some more of the herbs, some of the cheese and the rest of the greens, then more salt, pepper, and the last of the herbs.

Pour the rest of the bechamel over the gratin, and press down with the back of a spoon to make sure they’re well coated. Sprinkle the last of the grated cheese on top.

Bake until golden and bubbling and most of the liquid is absorbed, about 1 hour. Allow to rest for 10 minutes before serving. Serves 12.


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