We like a lot of veggie side dishes for Thanksgiving dinner. That means I have to cook most of them in advance because there’s no way I can fuss with multiple recipes at the last minute.
Here are some of the make-ahead dishes that we’ve loved with traditional roasted turkey:
Brussels Sprouts with Tangerine and Hazelnuts
Roasted Beet and Winter Squash Salad
This is one of the dishes I’ll be serving this year. It’s easy, make-ahead, colorful and delicious:
ORANGE-AND-GINGER ROASTED SWEET POTATOES
1 medium butternut squash
2 tablespoons vegetable oil or a mixture of vegetable oil and coconut oil
2 teaspoons grated fresh orange peel
2 teaspoons finely chopped fresh ginger
salt and freshly ground black pepper to taste
Preheat the oven to 425 degrees. Place parchment paper on a large baking sheet. Cut the squash in half lengthwise, scoop the seeds and peel the outside. Slice the squash into 1/2-inch pieces. Place the vegetable oil, orange peel and ginger in a bowl. Add the squash slices and toss them around to coat all sides. Place the slices in a single layer on the parchment paper. Roast for 15 minutes. Turn the slices over. Roast for another 15 minutes or until tender and lightly crispy.
Makes 4 servings