A classic on every Thanksgiving table, sweet potatoes usually get sweetened beyond edibility into some type of gooey marshmallow blob. This year, keep the sweet potatoes’ integrity by preparing the spuds in a more refined way. After all, the bright orange roots are packed with beta-carotene and can be a very healthy side if you go light on the butter and sugar. Nearly every Greenmarket vendor was stocked to the max with sweet potatoes, so pick up a couple pounds and whip them into this creamy, vegan-friendly twist on mashed potatoes or chop them up and roasted them with a drizzling of maple syrup.
Carrots play a supporting role in most Thanksgiving dishes, but when we saw the beautiful pile of bright orange roots at our Greenmarket, we knew we were going to change that this year. Like most root vegetables, carrots are available year-round, but they reach the heigh of their flavor in the fall. We could eat roasted carrots by the bunch, but for this holiday, we’re switching it up and giving the carrots more pizazz with this amazing Indian-spiced carrot saute. If you can’t resist roasting (and we don’t blame you!), keep the carrots whole to make the dish a little more sophisticated.
While Brussels sprouts can make many want to turn and run, these adorable little cabbages are vitamin powerhouses and are quite delicious when treated with respect. Plus, the bright green orbs make for a very pretty side dish. We recommend slicing them in half and sautéing them with shallots and (for the omnivores) sprinkling them with a bit of crumpled bacon (local and sustainably raised, of course), or roasting them whole in the oven and garnishing with sliced almonds.
all photos © Jessica Dailey for Inhabitat