Network News

X My Profile
View More Activity

Holiday favorites: Vegetables

Sweet Potato and Grits Spoonbread is a Food section favorite. (Renee Comet for The Washington Post)

One of the challenges at Thanksgiving is to make the table colorful. All of the staples are brown or beige: turkey, gravy, fresh rolls, stuffing. Adding squash and pumpkin dishes only gives the table a "Brady Bunch" feel.

There are lots of greens available. But, sadly, seasonal Brussels sprouts and kale aren't always crowd-pleasers.

Never fear. We've pulled a dozen great Thanksgiving sides from Recipe Finder to create a rainbow for your table. Got other colorful favorites? Share them in the comment section below.

-- Jane Black

Red Wine Cranberry Sauce. Wine adds depth and sophistication.

Pear Cranberry Sauce. Pears make this relish pretty in pink.

Cranberry Fig Sauce. A Mediterranean spin on a classic sauce.

Orange and brown
Rosemary Butternut Squash and Shallots. This dish will please palates that enjoy sweet and savory. Finish it with a splash of good balsamic vinegar.

Sweet Potato and Grits Spoonbread. Read my lips: This is delicious.

Wild Rice and Quinoa Pilaf with Pecans and Dried Cranberries. A very grown-up side with sweetness and crunch.

Roast Pumpkin and Rice Pilaf. A classic at Thanksgiving, this dish can (and should) be served beyond the holidays.

Broccolini with Buttered Pecans, Orange and Garlic . Butter, citrus and garlic. All the (important) food groups are represented.

Brussels Sprouts With Glazed Pecans. This is the gateway for people who say they don't like Brussels sprouts.

Green Beans with Lemon Relish. Preserved lemons add surprising brightness to Thanksgiving beans.

Sugar Snap Peas with Cranberry-Cider Sauce. Peas can be spring-like, but the sauce makes these crunchy beans autumn on a plate.

Party Potatoes. Low-fat cream cheese and sour cream make this whip to gorgeous peaks.

Corn Pudding. This texture is light and the flavor packs a cheesy punch.

By Jane Black  |  November 9, 2009; 12:00 PM ET
Categories:  Staff Favorites , Thanksgiving  | Tags: Brussels sprouts, Jane Black, Thanksgiving, corn, cranberries, green beans, grits, holiday favorites, peas, potatoes, pumpkin, squash, sweet potatoes  
Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   StumbleUpon   Technorati   Google Buzz   Previous: Groundwork: Bok choy
Next: Say Cheese: Smoked goat cheese


To the orange I would add mashed sweet potatoes with chipotle peppers. Just a little smoke and fire to balance the sweet.


Posted by: FairlingtonBlade | November 10, 2009 9:25 AM | Report abuse

The comments to this entry are closed.

RSS Feed
Subscribe to The Post

© 2010 The Washington Post Company