Let’s talk Thanksgiving sides.
I think we can all agree that the side dishes are the best part of Thanksgiving, right?! I know the turkey is meant to be the star of the show, but for me it plays more of a supporting role than anything else.
Most years I fill my holiday menu with tried and true traditional side dishes. I always want to add new dishes to the menu, but I just can’t resist the nostalgia of celebrating with the comforting foods I grew up eating.
I found happy medium. This year I’ll be cooking our favorite traditional Thanksgiving sides…..but, each with a fun twist!
Over the next few weeks I’ll be sharing a mouth-watering line up of Thanksgiving dishes and desserts on my Facebook page. Some from my recipe stash and many others from around the blogisphere. So, if you’re not already following me on Facebook, get on over there so you don’t miss out on any of the action!
Growing up you could usually find a small bowl of evenly sliced steamed carrots at Thanksgiving dinner. Bo-ring. Not exactly rushing back for a second helping.
Last weekend I stumbled on this beautiful, vibrant bunch of rainbow carrots at the Greenmarket. I knew right away that this purple, orange, white and yellow medley had a place on my Thanksgiving table this year.
Rainbow carrots are milder and slightly sweeter than the well-known orange variety. I’ve also read that purple carrots can have a slight peppery aroma, but I’ve never noticed this. These second-helping-worthy carrots are tossed with olive oil, coriander & ground ginger, and roasted until tender and slightly crisp on the edges.
You’ll probably have the best luck finding rainbow carrots at your local farmer’s market, or stores like Whole Foods or Wegmans.