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Eat and Drink

Spice up your Thanksgiving sides

Just because your Thanksgiving sides aren't smothered in marshmallows or fried onions doesn't mean they have to be boring. NYC restaurants share their recipes for healthy, flavorful sides that you can include in your Thanksgiving feast.

Cafe Clover's roasted Brussels sprouts with smokey maple vinegar and pickled apples

Makes 4-6 servings 6 cups Brussels sprouts, cut
Photo Credit: Cafe Clover

Makes 4-6 servings

6 cups Brussels sprouts, cut in half

3 dried chipotle chilis, stems removed

2 medium-sized apples

1 cup cider vinegar

1 cup maple syrup

1 tbsp. salt

1/2 cup chia seeds

1. Slice apples into 1/8-inch half moons. Bring 1/2 cup vinegar, 1/2 cup maple syrup and salt to a boil and pour over apples. Let stand 20 minutes.

2. Add chipotle chilies and remaining vinegar and maple syrup to blender and blend until smooth.

3. In a large pan or in batches in a medium sauté pan, brown Brussels sprouts on the cut side in canola oil. Reserve.

4. In a sauce pot heat chipotle mixture to a simmer.

5. In a large mixing bowl add drained apples and Brussels sprouts and toss in chipotle mixture. Toss in chia seeds and mix until coated. Reserve at room temperature.

6. Arrange in roasting pan and heat at 450 degrees for five minutes just prior to serving.

Colonie's carrots with orange yogurt

Makes 4 servings Roasted carrots 3 bunches baby
Photo Credit: NOAH FECKS

Makes 4 servings

Roasted carrots

3 bunches baby carrots

3 sprigs thyme

2 cloves garlic

1 bay leaf

3 oz. olive oil

Salt, to taste

Scrub the baby carrots under warm water to remove the dirt and debris. Toss with herbs, salt and olive oil. Roast in a pan at 350 degrees until just tender. Cool at room temperature.

Orange yogurt

1 pint yogurt

3 oranges, zested

1 lemon, zested

Salt, to taste

Mix all the ingredients. Add salt as needed.

Sunflower seeds

1 lb. sunflower seeds

1 quart canola oil

Start the sunflower seeds in cold canola oil. Slowly heat over high heat, constantly stirring, until the sunflower seeds are golden brown. Let the sunflower seeds cool in their oil at room temperature.


Toss the roasted carrots with sunflower seeds and plate on top of the yogurt. Garnish with sunflower shoots.

Tuome's kabocha squash mash with curry granola

Makes 4 cups 1 1/2 cups of kabocha
Photo Credit: Tuome

Makes 4 cups

1 1/2 cups of kabocha squash, peeled and diced into 1-inch slices

1 cup half and half, warm

4 tbsp. Greek yogurt

1 tsp. salt

Pinch of sugar to taste

1. Preheat oven to 350 degrees.

2. Wrap squash in aluminum foil and roast in the oven 40 minutes or until soft.

3. In a blender, add the roasted squash and remainder of ingredients and blend until smooth.

4. If desired, heat squash mash over low heat in pan before serving. Stir frequently.

Curry granola

Makes 8 cups

2 3/4 cups rolled oats

1 cup pumpkin seeds

1/2 cup walnuts, rough chop

1 tbsp. fine salt

1/2 cup dark brown sugar

1/2 cup olive oil

1/2 cup maple syrup

5 tbsp. vadouvan curry

1. Preheat oven to 300 degrees.

2. Mix all ingredients in a mixing bowl. Toss well.

3. Line a baking tray with parchment paper. Spread out the mixture evenly on the tray. There should be a thin layer of mixture spread out on the parchment paper.

4. Bake for 30 minutes then stir granola with a spoon.

5. Bake another 30 minutes then cool.

6. When done, break up the granola. Serve over kabocha squash mash.

Parker & Quinn's roasted delicata squash

Makes 4 servings 2 delicata squash 2 tsp.
Photo Credit: Parker & Quinn

Makes 4 servings

2 delicata squash

2 tsp. chopped thyme

3 tbsp. grapeseed oil

1/4 cup chili de arbol

1/4 cup honey

2 tsp. sherry vinegar

1/2 cup pumpkin seeds

1 ball buffalo mozzarella

1/4 cup Greek yogurt

Kosher salt and pepper

Extra virgin olive oil as needed

Micro basil to garnish

1. Wash the squash, then split it lengthwise and the remove seeds. Slice 1/4-inch thick into half moons, leaving the skin on. Season with chopped thyme, grapeseed oil, salt and pepper and roast on a sheet tray until tender.

2. Combine chili and honey and heat gently to just below a simmer. Remove from stove, add 1 tsp. of the vinegar and let steep 30 minutes.

3. Toast the pumpkin seeds.

4. Drain the mozzarella and break apart into small shards.

5. Combine the mozzarella and yogurt and season with salt. Adjust the consistency as needed with more yogurt or olive oil.


Season the room temperature squash with olive oil, sherry vinegar and salt. Loosely scatter on a plate and top with dollops of the mozzarella mixture. Drizzle with spicy honey. Sprinkle pumpkin seeds over the dish and garnish with micro basil.

Pier A's roasted heirloom beets

Makes 2-4 servings Roasted beets 2 large beets
Photo Credit: L.Madson

Makes 2-4 servings

Roasted beets

2 large beets of different varieties (e.g. red, golden, chioggia)

2 tbsp. sherry vinegar

2 tbsp. water

Olive oil


1. Cut stems off beets. Wash beets and toss with olive oil and salt.

2. Place in separate pans and add sherry vinegar and water. Cover with foil and bake at 350 degrees for 30-45 minutes or until beets are tender. Let cool to room temperature.

3. Carefully peel then chop beets and toss with any liquid from left in baking pan. Store beets separately in plastic containers.

Sherry vinaigrette

3 oz. sherry vinegar

1 large shallot, minced

2 oz. whole grain mustard

1 oz. lemon juice

1 cup canola oil

1 tbsp. salt

2 tsp. black pepper

1. Combine vinegar, shallots, mustard, salt and pepper in mixing bowl.

2. Whisk together then add lemon juice. Continue whisking while slowly adding canola oil until emulsified. Adjust seasoning with salt.

3. Store in airtight container for up to a week. Dressing will separate after a few hours but just needs to be shaken to re-emulsify.


Roasted beets

Sherry vinaigrette

Goat cheese

Baby mesclun greens

Olive oil

Sea salt

1. Lightly drizzle vinaigrette on center of plate. Spread layer of greens over dressing.

2. Toss beets in mixing bowl with olive oil, salt and pepper and place on top of baby greens.

3. Break goat cheese into 1/2-inch pieces and sprinkle over top of beets.

4. Add light layer of baby greens.

5. Finish with a little sea salt and olive oil.

Ellary's Greens Brussels sprouts with butternut squash

Makes 3-4 servings 1 lb. Brussels sprouts, trimmed
Photo Credit: Ellary's Greens

Makes 3-4 servings

1 lb. Brussels sprouts, trimmed and cut in half lengthwise

4 oz. butternut squash, peeled and diced

1/3 cup plus 2 tbsp. olive oil

2 tbsp. orange zest

1 tsp. plus 1/4 tsp. sea salt

1 oz. walnuts, toasted

1. Place Brussels sprouts and butternut squash in a bowl and toss with 1/3 cup olive oil, orange zest and 1 tsp. sea salt.

2. Place coated Brussels sprouts and butternut squash in a single layer on a baking sheet and roast in the oven at 375 degrees for 15-17 minutes.

3. Preheat a frying pan and add 2 tbsp. olive oil, Brussels sprouts and butternut squash in the pan. Add walnuts. Stir until well mixed and hot.

4. Serve while hot or enjoy at room temperature.


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