At every family Thanksgiving table, some traditions never change. You’ll always have turkey and Aunt Sally’s stuffing and Grandpa’s apple pie. It wouldn’t be the same without them.
But even so, there’s room for a few new additions. And there’s no better – or healthier – way to innovate at your Thanksgiving meal than with fresh vegetables. They add color, a variety of textures and all kinds of nutrients that you won’t get anywhere else.
That’s why we asked Jamie Vespa, our chief TGH Healthy Recipes author, for some of her favorite new Thanksgiving sides.
“You can’t go wrong with the staples, but it’s fun to step out of the box and try something new,” said Vespa, MS, RD, LD/N, a former TGH dietitian who is now assistant nutrition editor at Cooking Light Magazine.
Vespa suggested trying a dish that features kale or shredded brussels sprouts to offer a counterpoint to the more traditional Thanksgiving casseroles.
“I think folks always appreciate a crunchy, fresh element on the table,” she said.
And, of course, she also gave us dishes with some great seasonal vegetables, such as butternut squash, mushrooms, and, of course, pumpkin. Some of her recipes are hearty enough to serve as a main course for those planning on a vegetarian Thanksgiving. Then there are lighter versions of traditionally heavy dishes – like this lighter take on potato salad.
And yes, we may also have sneaked in a few dessert recipes.