Mashed potatoes and gravy are so last year! Spice up your ordinary Thanksgiving dinner sides to give your guests something new to try. These side dish recipes are a great way to improve your traditional turkey dinner this November. Make enough for seconds because everyone at your holiday dinner is going to want to take some home.
These sides to make this Thanksgiving take the ordinary dinner sides and adds some pizzazz. You’ll want to keep these in your Thanksgiving recipes.
Sweet potatoes have always been a traditional Thanksgiving side dish. This recipe gives the sweet potato a nice kick and will look delicious on your Thanksgiving table or the day after for brunch.
Toss your sweet potatoes in olive oil and place them on a baking sheet lined with parchment paper. Roast them in a preheated oven at 400 degrees for 40-50 minutes, turning them over halfway through. Allow to cool, then cut open in the center of the potato.
For the chile yogurt, combine chile, yogurt, lemon juice, and lemon zest in a mixing bowl. Add kosher salt to season. Spread yogurt mix on a serving dish and place sweet potatoes on top. Garnish with mint leaves, crushed sesame seeds, sea salt, and olive oil drizzle.
This recipe is one of the easiest Thanksgiving dinner sides to make if you are pressed for time and need more food for unexpected guests.
Saute jalapeno and garlic until fragrant in a small pot. Add corn, cream cheese, butter, and grated cheese in the pot. Stir until combined and all ingredients have melted together. Pour corn mixture into a baking dish and top with breadcrumbs, grated parmesan cheese, and chopped herbs. Bake in a preheated oven at 375 degrees for 15 minutes and serve.
Ditch the canned cranberry sauce this year as one of your Thanksgiving side dishes and upgrade to this exquisite cranberry relish.
Begin by toasting the mustard seeds in a dry saucepan on low heat until they start to pop. Remove from heat and add shallot, chiles, maple syrup, allspice, currants, vinegar, and ½ tsp of salt. Stir until salt is dissolved and let it sit until currants have plumped up.
Toast walnuts on a baking sheet until brown for eight to ten minutes and allow to cool. Toss walnuts and cranberries in a food processor until chopped coarsely. Add walnut and cranberry mixture in a large bowl and add shallot mix. Let sit for 30 minutes and serve.
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