In this monthly feature, we offer 3 themed recipes for you to choose from depending on how much time you have and how adventurous you’re feeling:  Bachelor’s level takes the least effort to prepare, and Doctorate the most.

Download PDF versions of these recipes:

• Bachelor’s: Roasted Brussels Sprouts with Pancetta and Hazelnuts (.pdf, 58K)
• Master’s: Sweet Potato-Cheddar Gratin (.pdf, 59K)
• Doctorate: Quinoa-Pecan Dressing (.pdf, 60K)
• Complete Set: Super Sides (.pdf, 86K)

The holidays are a time to indulge—an abundant Thanksgiving table certainly is something to be grateful for. And while the big bird is the undisputed star attraction, it’s supported by a stellar cast of side dishes. For many of us, the sides steal the show. They certainly lend the table delicious variety.

No one really knows what the Pilgrims ate at that first Thanksgiving celebration—duck, geese and maybe wild turkeys, say food historians—but certainly no sweet potatoes. We do know they enjoyed the impressive bounty in the New England harvest, including corn contributed by their Wampanoag neighbors as well as greens, parsnips, carrots, cabbages, sage and onions from the Pilgrims’ gardens. We may not eat exactly as the Pilgrims did, but we certainly emulate the cornucopia of their early feasts.

In fact, side dishes make Thanksgiving a remarkably nutritious meal. Green vegetables like Brussels sprouts are rich in vitamin C, while sweet potatoes and pumpkin are great sources of vitamin A. All are terrific sources of fiber. Add some whole grains, like quinoa or brown rice, to the menu and your indulgent Thanksgiving banquet becomes a healthy feast.

Bachelor’s

Roasted Brussels Sprouts with Pancetta and Hazelnuts

Roasting brings out the sweetness of Brussels sprouts, which pair wonderfully with bacon and nuts. We use pancetta, an unsmoked Italian-style bacon, which is available at many supermarket deli counters. If you can’t find it, substitute regular bacon, which will give this dish a smokier flavor. Hazelnuts have a bitter skin that needs to be rubbed off after toasting (as directed in step 2); but if you purchase blanched hazelnuts, you can skip this step.

Do-Ahead Tip: Toast and chop the hazelnuts up to 2 days ahead and store in an airtight container. Trim and quarter the Brussels sprouts up to 1 day in advance and refrigerate.

   1/4 pound hazelnuts (filberts)
   1/4 pound pancetta, diced
   2 pounds small Brussels sprouts, trimmed and quartered
   1/4 cup thinly sliced shallot
   2 garlic cloves, minced
   3/4 teaspoon kosher salt
   1/2 teaspoon black pepper

1. Preheat oven to 350 °F.

2. Place hazelnuts on a rimmed baking sheet. Toast 10 minutes, or until skins start to flake. Transfer nuts to a clean dish towel. Rub vigorously to remove skin. Cool to room temperature. Finely chop nuts.

3. Increase oven temperature to 450 °F.

4. Place pancetta in large ovenproof sauté pan over medium heat; cook 6 minutes or until pancetta is crisp. Remove pancetta with a slotted spoon; reserve. Add Brussels sprouts and remaining ingredients to drippings in pan; toss to coat. Place pan in oven, and roast 15 minutes or until Brussels sprouts are tender, stirring halfway through cooking time. Toss sprouts with pancetta and hazelnuts. Yield: 12 servings.

Master’s

Sweet Potato-Cheddar Gratin

Although sweet potatoes are a New World food, they originated in the Caribbean and would have been unfamiliar to the Pilgrims. Sweet potatoes started showing up on Thanksgiving menus in the 1870s and have been a holiday standby ever since. But many people find the traditional marshmallow-topped candied sweet potato casserole too much like dessert. This casserole combines sliced fresh sweet potatoes with sharp cheddar cheese for a savory side that’s a bit more grown-up but will still appeal to kids. Any 2-quart baking dish—a 9-inch deep-dish pie plate, for example, or 11 x 7-inch dish—will do the job.

Do-ahead tip: Prepare the cheese sauce (step 2) and slice the potatoes a day in advance; refrigerate separately. Gently reheat the sauce before assembling and baking the casserole.

   1 cup milk
   1 tablespoon all-purpose flour
   1 garlic clove, minced
   1 cup (4 ounces) shredded sharp white cheddar cheese, divided
   1/2 teaspoon salt 
   Pinch cayenne pepper
   2 pounds sweet potatoes, peeled and cut into 1/8-inch slices 
   Nonstick cooking spray

1. Preheat oven to 350 °F.

2. Combine first 3 ingredients in a small saucepan over medium heat, stirring with a whisk; bring to a simmer. Cook 2 minutes or until thick enough to coat the back of a spoon, whisking frequently. Whisk in 1/2 cup cheese, salt and cayenne.

3. Arrange one-third of potatoes in the bottom of a 2-quart baking dish coated with cooking spray, overlapping slightly. Top with one-third of sauce and 2 tablespoons cheese. Repeat layer. Top with remaining potatoes and sauce. Sprinkle with remaining 1/4 cup cheese. Bake for 40 minutes or until potatoes are tender and top is lightly browned and bubbly. Let stand 5 minutes. Yield: 8 to 10 servings.

 
Doctorate

Quinoa-Pecan Dressing

What’s the difference between dressing and stuffing? That’s open to debate. Some people consider dressing synonymous with stuffing. Others contend stuffing goes into the turkey, while dressing is cooked outside the bird. Still others say it’s a matter of regional preference—it’s known as dressing in the South and stuffing in other parts of the country.

Whatever you call it, this grain-based side dish is a must-have on the Thanksgiving table. Our version uses quinoa (KEEN-wah), a high-protein grain from South America that’s available in many supermarkets and most health-food stores, in place of traditional breadcrumbs, cornbread or rice. It also can serve as an entree for vegetarian guests—as long as you substitute olive oil and vegetable broth for the butter and chicken broth. Use regular beige quinoa or Inca Red in this recipe—they taste the same. Toasting enhances quinoa’s subtle nutty flavor.

Do-ahead tip: Slice the mushrooms and chop the onion and garlic up to a day ahead; refrigerate. Toast the pecans up to 2 days ahead, and store in an airtight container.

   2 cups low-sodium chicken broth
   2 tablespoons butter
   1 cup sliced cremini mushrooms
   1 cup finely chopped onion
   1 garlic clove, minced
   3/4 teaspoon kosher salt, divided
   1 (12-ounce) package (1 3/4 cups) quinoa 
   1/2 teaspoon black pepper
   1/2 cup chopped toasted pecans
   2 tablespoons chopped fresh sage
   1 tablespoon fresh lemon juice
   Fresh sage leaves, for garnish (optional)

1. Place broth in a small saucepan; bring to a simmer. Keep warm.

2. Heat butter in a medium saucepan over medium-high heat. Add mushrooms, onion and garlic; stir in 1/4 teaspoon salt. Sauté 3 minutes or until mushrooms release their liquid and onion is tender. Add quinoa; sauté 3 minutes or until toasted, stirring frequently. You’ll hear the quinoa grains pop as they cook.

3. Remove pan from heat. Slowly stir in warm broth (mixture will pop and bubble). Return pan to heat; stir in remaining 1/2 teaspoon salt and pepper. Bring to a boil. Cover, reduce heat and simmer 17 minutes, or until quinoa is tender and liquid is absorbed. Remove pan from heat. Uncover, and fluff with a fork. Cover, and let stand 15 minutes. Stir in pecans, sage and juice. Garnish with sage leaves, if desired. Yield: 10 servings.