Thanksgiving has many virtues, but a wide color palette is not always among them. Turkey, gravy, dressing and potatoes can produce a plate that looks as though the entire meal was ordered in beige.
A few colorful Thanksgiving sides solve the problem deliciously. Beets bring deep red and gold. Brussels sprouts arrive with grapes, walnuts and a fig sauce. Cranberries supply their own unmistakable color, along with the sharpness that makes another bite of a rich holiday meal so appealing. These are three recipes I would happily put beside the turkey.
Beets Bring the Color
Beets make a welcome interruption in a Thanksgiving meal that can otherwise run to shades of brown. Our version pairs them with spinach, goat cheese and nuts. The beets cook on the stovetop, leaving the oven free for the dishes that truly need it.
Read the full recipe on Chewing The Fat
Brussels Sprouts with Company
Roasted Brussels sprouts meet fig sauce, grapes, walnuts and mint yogurt in this restaurant-inspired recipe. Andrew and I were persuaded to order them by friends who knew Ilili well. One taste explained their insistence. The sweet, tangy and crunchy accompaniments make this far more than a dutiful serving of vegetables.
Read the full recipe on Chewing The Fat
Cranberries with Citrus and Ginger
Cranberries, orange, lemon, red wine, crystallized ginger and golden raisins make a relish with plenty of personality. The recipe comes with the story of a Thanksgiving in Dublin and an ambitious cranberry mold. Happily, the relish needs no mold at all, just a saucepan and a place on the table.
Read the full recipe on Chewing The Fat
These dishes are useful for different reasons. The beet salad gives you something served away from the oven, the cranberry relish supplies a bright condiment, and the sprouts offer a vegetable dish with enough character to start a conversation. Choose according to the gap in your menu. The result should be a table that is as inviting to look at as it is to eat from.
