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Thanksgiving may look a little different this year, but that doesn’t mean we can’t still get excited about (arguably) the most important part… the food!
I’ve teamed up with four other talented bloggers to put together a selection of five easy, tried and true Thanksgiving side dishes to add to your menu this year. All of the recipe links will be at the bottom of this post, be sure to check them out, I think you’ll be as inspired as I am!
We’ve covered everything from salad to grains, potato, vegetables, and even dessert so all you need to do is focus on the turkey, or whatever your main dish of choice may be.
My featured dish is this Roasted Fall Vegetable Salad and it’s really divine. It makes a unique and fresh addition to your holiday spread, and I make a variation of this dish well before and after Thanksgiving has come and gone.
You can have fun with this dish, it’s more of a method than a recipe, which is something you’ll likely hear me say time and time again. These are my favorite recipes to share because once you learn it the first time the possibilities are endless.
You can use another type of squash in place of the delicata, or use pears or apples in place of the grapes. You can use sage, or even tarragon (which would be lovely with apples), instead of rosemary or thyme. Again, have fun!
I’d be remiss if I didn’t also mention that my Crispy Salt & Vinegar Smashed Potatoes would make a great Thanksgiving side as well. We aren’t short on options!
Fall Roasted Vegetable Salad
Ingredients
- 1 lb carrots, sliced in half and cut into 3 inch pieces
- 1 delicata squash, cut into half moons
- 1 fennel bulb, halved and sliced
- 1 lb red grapes, off the vine
- 10 shallots, sliced in half
- 10 sprigs thyme and rosemary, plus more for garnish, 10 sprigs in total
- 1 head garlic, broken apart but unpeeled
- 1/4 tsp ground nutmeg
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- Kosher salt and cracked black pepper
Instructions
- Preheat oven to 450 degrees F. Set aside two large baking sheets.
- In a large bowl, combine the vegetables, fruit, and herbs.
- Add the olive oil, balsamic vinegar, nutmeg, salt, and pepper to taste and mix thoroughly.
- Divide between the two sheet pans and spread in an even layer being sure there is room between the ingredients.
- Roast for about 40-50 minutes, until golden and soft, tossing the vegetables and rotating the pans from top to bottom halfway through.
- Remove from the oven and squeeze the roasted garlic out of the skin, discard skin, and mix garlic back in.
- Taste, add salt if needed, and garnish with fresh herbs before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
Visit these ladies for the rest of this inspiring menu!
Kale Caesar Salad with Pomegranate Seeds ~ Classic Casual Home
Corn Bread Stuffing with Andouille Sausage and Peppers ~ Cindy Hattersley
Wild Rice With Cranberry and Pecan ~ Pinecones and Acorns
Cheesy Herbed Potato Stacks ~ Sheri Silver
Mini Pumpkin Pies With Specaloos Crust ~ Most Lovely Things
Love the ease of this dish. The slow roasting makes it all taste so good. I added the grapes and they were a delicious addition. Never knew you could mix in fruit!
Kat this looks stunning! I am Team Roasted Vegetables 100% and love the way you combined these ingredients. So happy to have discovered your beautiful blog!
I am a huge fan of roasted vegetables so this salad will be right up my alley. So nice to meet you Kat! I love the unusual combination of ingredients. I will be pinning this and adding to my repertoire!
This looks delicious!!!! My husband will love this salad, he roasts vegetables all winter long. So nice to have “met” you thru this post. Looking forward to checking out more of your blog. Sorry my post was late but it is up now.
I’m so glad this is up your alley! This has been such a fun collab, look forward to making that rice!
This is so beautiful and colorful! The addition of the delicata squash cut into half-moons adds so much to the uniqueness of the dish! And anything with 10 shallots has to be delicious!
I agree about the shallots – how can it be bad right?! Thanks Annie!
This looks amazing! Beautiful and I like the addition of grapes!
The grapes are the star! I agree! Thank you, Mary Ann