{"id":7079,"date":"2013-11-08T15:21:47","date_gmt":"2013-11-08T22:21:47","guid":{"rendered":"https:\/\/www.skilletchronicles.com\/content\/?p=7079"},"modified":"2015-04-14T18:48:28","modified_gmt":"2015-04-14T18:48:28","slug":"thanksgiving-sides-part-one","status":"publish","type":"post","link":"https:\/\/www.skilletchronicles.com\/content\/thanksgiving-sides-part-one\/","title":{"rendered":"Thanksgiving sides \u2014 Part One"},"content":{"rendered":"

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The Thanksgiving countdown has begun.<\/p>\n

Right now, we’re still deciding the menu.<\/p>\n

There’s no question a large bird will take place of honor at the center of the table. After years of experimenting, I’ve finally determined that a free range turkey, roasted simply,\u00a0 beats all elaborate preparations hands down.<\/p>\n

The big decision is what to serve with all that protein.\u00a0 Every year, I like to introduce something new just to mix things up.<\/p>\n

Family tradition dictates so much of the feast that side dishes are among the few places where the cook can introduce a fresh perspective.\u00a0 If one of the guests doesn’t care for fennel or parsnips or chestnuts, it’s not a disaster.\u00a0 There will be plenty of other dishes on the table to choose among.<\/p>\n

This year, I’ve been trying out variations on Brussels sprouts, which are at their best in the fall.\u00a0 There was a time when I turned up my nose at these miniature cabbages, but that was before I learned to roast them: The high heat of the oven caramelizes the residual sugars in the sprouts and mellows their flavor.<\/p>\n

Now I can’t get enough of them.<\/p>\n

Since Thanksgiving calls for a festive dish, I decided to turn the roasted sprouts into a salad that could be served warm or at room temperature. Mild, sweet butternut squash offer a contrast in texture as well as a shot of color.\u00a0 Dried cranberries contribute a bright counterpoint and toasted hazelnuts deliver crunch. To bring everything together, there’s a vinaigrette with a hint of maple and mustard.<\/p>\n

The beauty of this dish is that you can make it ahead and allow the flavors to marry while you handle all the last minute details of the banquet.\u00a0 It just gets better as it waits.<\/p>\n

As a bonus, this is one Thanksgiving dish that you can eat with abandon and not a trace of guilt.\u00a0 Vegetarians\u00a0 will love it, too.<\/p>\n

Next up:<\/strong> A new take on mashed potatoes<\/a><\/p>\n

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Brussels Sprout Salad with Harvest Flavors<\/div>\n
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Recipe Type<\/span>: Thanksgiving side<\/span><\/div>\n
Author: Aleta Watson<\/span><\/div>\n
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