Beside The Bird III: 5 More Exceptional Side Dishes🌞

Roasted Brussels Sprouts and Onions with Mushroom Lardons
By Justin Chapple

The secret to this super-savory vegan side dish? Browning and slow-
cooking cubes of king oyster mushroom for a bacon substitute even
carnivores will love.

Justin Chapple
Justin Chapple is a chef, recipe developer, food writer, video host, and
cookbook author. In addition, he is the culinary director-at-large of Food &
Wine and host of their video series, Mad Genius Tips, for which he was
nominated twice for a prestigious James Bead Award.

Ingredients

1 1/2 pounds fresh brussels sprouts, halved (or quartered, if large)

8 ounces fresh red pearl onions

8 ounces medium shallots, halved lengthwise

6 to 8 thyme sprigs

1/2 cup extra-virgin olive oil, divided

1/2 teaspoon black pepper

1 1/2 teaspoons kosher salt, divided

1 pound king oyster mushrooms, cut into 1/2-inch cubes

1 tablespoon soy sauce

1 teaspoon smoked paprika

Directions

Preheat oven to 400°F. Toss together brussels sprouts, pearl onions, shallots, thyme, and 1/4 cup oil on a large rimmed baking sheet; sprinkle with pepper and 1 teaspoon salt. Roast in preheated oven until tender and browned, about 30 minutes. Remove from oven; remove and discard thyme sprigs.

While brussels sprout mixture roasts, heat remaining 1/4 cup oil in a large skillet over medium-high. Add mushrooms; cook, stirring occasionally, until just starting to brown, 6 to 8 minutes. Reduce heat to medium-low; cook, stirring occasionally, until nicely browned and nearly crisp, 6 to 8 minutes. Remove from heat. Stir in soy sauce, smoked paprika, and remaining 1/2 teaspoon salt. Transfer mushrooms to paper towels to drain. Stir mushroom mixture into brussels sprout mixture just before serving.

About this recipe

With little more than brussels sprouts, mushrooms, and onions, this simple side dish packs an outsize punch of sweet, earthy, umami flavor. A duo of alliums — shallots and pearl onions — become irresistibly caramelized when roasted, making them the ideal partner to slightly bitter sprouts. And savory king oyster mushrooms are transformed into genius "lardons," playing the role of pancetta or bacon, both classic with roasted brussels sprouts. With some clever technique and strategic seasoning, you'll turn just a few vegetables into a vegan dish that even meat lovers will enjoy.

Frequently Asked Questions

What is the best season for brussels sprouts?

Brussels sprouts are typically planted beginning in late spring, meaning the harvest starts around October and continues through the winter. They are quite cold-resistant while growing and can actually benefit, flavor-wise, from a frost. Stored in a zip-top bag in the crisper drawer, they will stay good for about a week after purchase; if you want to be able to enjoy brussels sprouts out of season, they are also well-suited to the freezer. Just give them a quick blanch, freeze them on a baking sheet in a single layer, and transfer them to an airtight container, where they can last for many months.

How do I prep brussels sprouts?

You'll want to begin by peeling off any dry or discolored outer leaves and trimming any stems that are noticeably long or woody. Brussels sprouts tend to vary in size, even on a single stalk or in a package from the supermarket — some will be small and round, others larger and more oblong. Before you start roasting, you'll want to get them all down to the same size. We recommend leaving the smallest ones whole, halving the medium-size sprouts, and cutting the largest of the bunch into quarters.

What is a lardon?

"It's basically a cube or a strip of fatty bacon that is used to flavor a dish," explains Food & Wine culinary director-at-large Justin Chapple, "It gives it incredible richness." Here, we replicate the flavor and texture by cutting king oyster mushrooms into small cubes, then browning them over medium-high heat before turning down the flame and letting them slow-cook until they get a bit of chew. "These mushrooms have the most incredibly meaty texture," says Chapple. Soy sauce and smoked paprika add even more bacon-y flavor.

Notes from the Food & Wine Test Kitchen

This recipe calls for the king oyster variety of mushrooms, which you may also see labeled "king trumpet" or even "trumpet royale." Shiitake mushrooms will also work well. "They have a lower moisture content," Chapple explains, "and that's really important in this recipe because we don't want them to sort of dissolve into nothing."

Chapple likes to leave the skin on the shallots while roasting because "sometimes they have the tendency to burn on the outside," he says. He cuts the shallots in half without peeling, roasts them along with everything else, then removes the skins before serving the final dish.


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Root Vegetable Tian
By Susan Spungen

Almost too pretty to eat, this vegetable tian features beets, parsnips,
and sweet potatoes artfully arranged on a bed of chickpea puree and
topped with Parmesan.

Susan Spungen
Susan Spungen is a cook, food stylist, recipe developer, and cookbook
author based in New York. She was the founding food editor at Martha
Stewart Living Omnimedia and has served as the culinary consultant
and food stylist on the feature films Julie & Julia, It’s Complicated, and
Eat, Pray, Love.

Ingredients

1 (15.5-ounce) can chickpeas, drained, 1/4 cup liquid reserved

1 1/4 teaspoons kosher salt, divided

2 small sweet potatoes, peeled and sliced crosswise into 1/8-inch-thick rounds

3 medium-size red beets, peeled and sliced crosswise into 1/8-inch-thick rounds

3 parsnips, peeled and sliced diagonally into 1/8-inch-thick slices

2 small red onions, sliced crosswise into 1/8-inch-thick rounds

2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

2 teaspoons chopped fresh thyme

2 tablespoons extra-virgin olive oil

1/2 teaspoon black pepper

3 garlic cloves, minced

Directions

Preheat oven to 375°F. Combine chickpeas, reserved 1/4 cup chickpea liquid, and 1/4 teaspoon salt in a food processor; process until mixture is mostly smooth, about 30 seconds. Spread puree evenly on bottom of a 9-inch round (2-quart) baking dish. Starting at outer edge of dish, arrange groupings of two or three slices of each vegetable, layering and overlapping slightly, in two concentric circles, using chickpea puree to steady slices. Tuck remaining vegetable slices in center to fill up dish.

Stir together cheese and thyme in a small bowl. Brush top of vegetables with oil; sprinkle with pepper and remaining 1 teaspoon salt. Scatter cheese mixture and garlic over tian.

Cover tightly with aluminum foil, place on a baking sheet, and roast in preheated oven 35 minutes. Uncover and roast until top is lightly browned and vegetables are tender when pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm or at room temperature.

About this recipe

This colorful vegetable tian makes a colorful side dish that's a beautiful addition to any holiday spread.

Frequently asked questions

What kind of food is tian?

Tian is a classic Provençal dish of layered vegetables. Like a cassoulet or gratin, tian is named for the vessel it's traditionally baked in: a shallow, round, flat-bottomed earthenware dish. In the summer months, tians are often made with the same ingredients you'd find in ratatouille. This version features chilly-weather root vegetables arranged on a bed of chickpea puree to keep all the slices in place.

How are the vegetables prepped for this tian recipe?

To assemble the tian, you'll first need to cut the vegetables uniformly into 1/8-inch-thick rounds. For the thinnest, most even slices, rely on a mandoline to do the work here. Spungen recommends a cut-resistant glove to use with your mandoline; they’re simple and safe, and they enable you to slice with confidence.

Notes from the Food & Wine Test Kitchen

Use best-quality chickpeas (and their liquid) for this recipe. They should have minimal added salt and a creamy texture when blended; we like Westbrae Natural, Eden Organic, and Goya.

Make ahead

This vegetable tian can be assembled through Step 2, covered, and stored in the refrigerator up to one day ahead.


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Roasted Kabocha with Maple Syrup and Ginger
By Melissa Clark

Cookbook author Melissa Clark likes giving slices of roasted winter squash a little wake-up, so she roasts them with maple syrup, olive oil, fresh ginger and thyme. It’s a simple idea, but the combination of flavors highlights the squash in the best possible way. Another bonus: The recipe can easily be made ahead and served at room temperature. If you have a silicone baking mat, use it here to make cleanup a cinch.

Melissa Clark
Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR.

Ingredients


3 pounds kabocha squash — peeled, seeded and cut into 1-inch-thick wedges

3 tablespoons pure maple syrup

3 tablespoons extra-virgin olive oil

1 tablespoon finely grated peeled fresh ginger

6 thyme sprigs, plus thyme leaves for garnish

Kosher salt

Directions

Preheat the oven to 450°. On a rimmed baking sheet, toss the squash wedges with the maple syrup, olive oil, ginger, thyme sprigs and salt. Arrange the squash in a single layer and roast for 15 minutes. Flip and roast for 15 minutes longer, until golden and tender. Discard the thyme sprigs. Transfer the squash to a serving platter and garnish with thyme leaves.

Make Ahead

The squash can be made up to 6 hours ahead.


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Roasted Beets and Charred Green Beans
By Kristen Kish

Beautiful hues of purple beets, green haricots verts, and golden hazelnuts plus fried shallots make this dish a tapestry of colors, ideal for any special-occasion table.

Kish pairs roasted beets and cast-iron-charred haricots verts with vinegar and hearty herbs (oregano and thyme) to make this salad. It is an homage to the jarred pickled beets and green bean salad she ate as a kid.

Chef Kristen Kish
Korean-born American chef Kristen Kish won Top Chef season 10. She's the former chef de cuisine of Menton in Boston and has appeared on 36 Hours on Travel Channel, Fast Foodies on TruTV, and Iron Chef: Quest for an Iron Legend on TruTV.

Ingredients

3 pounds small to medium-size red beets

8 thyme sprigs

5 tablespoons extra-virgin olive oil, divided

2 1/2 teaspoons kosher salt, divided

1 teaspoon black pepper, divided

1/2 cup plus 2 tablespoon grapeseed oil, divided

1 pound haricots verts, trimmed, divided

1/4 cup apple cider vinegar

2 tablespoons granulated sugar

1 tablespoon whole-grain mustard

1 tablespoon finely chopped fresh oregano

2 teaspoons chopped fresh thyme

2 large shallots, thinly sliced on a mandoline

Roasted hazelnuts, for garnish

Chopped fresh flat-leaf parsley, for garnish

Directions

Preheat oven to 350°F. Toss together beets, thyme sprigs, 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a roasting pan or baking dish; cover tightly with aluminum foil. Bake in preheated oven until beets are tender, about 1 hour and 15 minutes. Remove foil, and let stand until cool enough to handle. Peel cooled beets, and cut into wedges. Discard thyme sprigs.

Heat 1 tablespoon grapeseed oil in a large cast-iron skillet over high until smoking. Add half of the haricots verts in an even layer. Cook, without stirring, until charred on one side, about 2 minutes. Cook, stirring often, until tender-crisp, about 3 minutes. Transfer to a plate. Repeat process with 1 tablespoon grapeseed oil and remaining haricots verts. Sprinkle beans with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Toss together beets, haricots verts, vinegar, sugar, mustard, oregano, chopped thyme, and remaining 2 tablespoons olive oil. Season with remaining 1 1/2 teaspoons salt and remaining 1/2 teaspoon pepper. Cover and refrigerate at least 2 hours or up to 2 days.

Stir together shallots and remaining 1/2 cup grapeseed oil in a small saucepan. Cook over medium-high, stirring occasionally, until golden brown and crisp, about 15 minutes. Using a slotted spoon, transfer fried shallots to paper towels to drain. Top salad with fried shallots; garnish with hazelnuts and parsley.


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Grilled Butternut Squash with Shallot Vinaigrette
By Kate Winslow

Charred rounds of earthy, sweet butternut squash meet a delicate dressing
of olive oil, white wine vinegar, and shallots to contrast robust and gentle flavors.

Kate Winslow
Kate Winslow is a recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017).

Ingredients

1/2 cup finely chopped shallots

2 tablespoons white wine vinegar

1/2 teaspoon kosher salt

1/2 teaspoon sugar

1/4 teaspoon freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 (2- to 3-pound) butternut squash, neck only, peeled and sliced 1/4-inch thick

Chopped fresh chives, for serving

Directions

Stir together the shallots, vinegar, salt, sugar and pepper in a small bowl. Slowly whisk in the olive oil until well combined. Set aside for at least 30 minutes for shallots to mellow.

Heat a charcoal or gas grill to moderate heat. Grill the sliced squash, flipping when grill marks appear and the squash has softened slightly, 7 to 8 minutes per side. Remove from the heat and arrange in a shallow serving dish. Cover tightly with aluminum foil to keep warm and let steam, covered, for 10 minutes.

Spoon the vinaigrette over the grilled squash, then garnish with the chopped chives. Serve warm.

Make Ahead

The shallot vinaigrette can be made up to 12 hours ahead of time and stored at room temperature in an airtight container.

All the above from
https://www.foodandwine.com/holidays-events/thanksgiving/thanksgiving-vegetable-side-dishes

These'll stand out on any Thanksgiving or family dinner table! Enjoy!