5 Mouth-Watering Side Dishes For Thanksgiving This Year

Let’s all admit that the most awaited part of the Thanksgiving meal is not the turkey – we have animal protein every day. The day’s star is the side, the well-curated and prepped side dishes that flood the table and each battle to win our taste buds over. I don’t know about you, but there’s something unexplainable about how scrumptious each side gets every year, after I’ve spent hours drooling over all sorts of online recipes. To ease your dish research work, I’m sharing the side dish recipes I will try this year and I’m sure every guest will be tripping over.

Wild rice pilaf

All Thanksgiving meals need a flavorsome and versatile side that’s also filling. The wild rice pilaf ticks this box. It combines hearty, nutty wild rice with the grassy taste of fresh herbs, a delicate touch from roasted carrots and scallions, and a sweet pepper aftertaste. To make the pilaf more authentic, I’m adding finely minced avocado and/or apple chunks.

It’s an easy yet yummy fusion of most of my go-to fall ingredients, and trust me, you’ll love it too. Boil the rice according to its instructions, roast the scallions, carrots, and peppers, and then combine them. Add the remaining ingredients in the specified order, and you’ve cooked yourself a hearty pilaf with depth of flavor.

Buttery mushroom

I can’t be the only one who never says no to anything with mushrooms, just as I can’t be the only one who wouldn’t turn down a fresh set of cabinetry if it were gifted – like those from Kitchen Warehouse LTD. And while I’m endlessly scrolling through mushroom recipes, there’s one crowd-pleaser I keep coming back to, though this year I’m giving it a little twist. So I melt just a decent amount of olive oil and butter, then incorporate sliced cremini mushrooms and cook them for about five to eight minutes, until all sides are brown. I add heavy cream, grated Parmesan, and cream cheese, alongside minced garlic, oregano, and onion powder, stirring everything until I achieve a thick sauce that coats all the mushrooms.

This Thanksgiving, I’ll add some fresh parsley, too, for that scented touch.

Festive peas

The classic pea recipe has just received a spin: now, I’m adding flakes of crispy pancetta and bacon, sautéed with shallots, sweet pear, and peas. I love this because it only takes me 30 minutes (or it did, the one and only time I’ve tried it), and it tastes like three hours of work. Though I might switch the pear for apples, since the table is already loaded with sweet flavors.

A blend of Dijon mustard, lemon juice, and black pepper, brightened with finely chopped parsley, brings out the very best in my pea salad.

Fresh baby spinach, creamed

A ravishing classic when done right, creamed spinach hasn’t missed from my table for the past three years. Firstly, I sauté the onion and shallots in a melted buttered pan, with salt and pepper, until they’re transparent. I add the cream and let it simmer until it’s well thickened, adding in the parmesan afterwards. I use whole, just-wilted baby spinach leaves and dairy-free coconut milk, but you can also use heavy milk. 

It takes around three minutes for the spinach to thin down, which is the last step before I let it rest.

Roasted root veggies

This easy dish will fill everyone’s plate. Combining the softness of sweet potatoes and beets with the spiciness of ginger and the aromatic flavor of parsnips can elevate the flavor of all the combinable foods, including turkey. I roast large chunks of vegetables with olive oil, salt, pepper, and a handful of fresh herbs, after which I spray some sage oil to help the intense and earthy flavors surface. 

I love a bit of crispiness in my veggies, so I make a point of adding fried sage leaves at the end.

The best Thanksgiving tables overflow with mouth-watering side dishes, so a little planning goes a long way. Try my recipes – each one carefully curated over the past few weeks so that this celebration takes my guests aback as they’re used to.

Feature image from Pexels.