5 New Thanksgiving Sides

Shake up that tired old Thanksgiving menu with these five fresh sides to celebrate the season.

  • Cranberry-Glazed Sweet Potatoes
    HOWARD L. PUCKETT

    Cranberry-Glazed Sweet Potatoes

    This might just be the easiest Thanksgiving recipe ever. Microwave the sweet potatoes until tender, then cover with a glaze made from brown sugar, margarine, orange juice, and whole berry cranbery sauce.
  • Creamed Collards
    Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen

    Creamed Collards

    Add some color to the Thanksgiving table with this easy way to prepare collard greens. Bacon, butter, onion, chicken broth, apple cider vinegar, and a homemade Béchamel Sauce make for a creamy, savory side that your guests are sure to love.
  • Brussels Sprouts with Pecans
    Becky Luigart-Stayner; Lydia DeGaris-Pursell

    Brussels Sprouts with Pecans

    Brussels sprouts get a bad rap most of the time. This member of the cabbage family has a distinctive bite, but this recipe tranforms them into a buttery, sweet, and nutty creation. Slicing the sprouts (instead of serving whole) cuts down on cooking time, which is another plus for busy cooks!
  • Roasted Squash Stuffed with Corn Bread Dressing
    Becky Luigart-Stayner; Katie Stoddard

    Roasted Squash Stuffed with Corn Bread Dressing

    This side dish has both great flavor and beautiful presentation. The tart dried cranberries and currants balance the mildly sweet roasted squash and maple-flavored cornbread.
  • Carrot Soufflé
    Randy Mayor; Melanie J. Clarke

    Carrot Soufflé

    Carrots have a subtly sweet flavor and pack a mighty nutritional punch. Though not a true soufflé–as there are no egg whites in the recipe–this dish is still light, airy, and oh so delicious.
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