thanksgiving side dishes

Roasted Brussels Sprouts

Brussels sprouts

olive oil

salt

black pepper

Green Beans with Lemon and Garlic

green beans, ends trimmed

butter

garlic cloves, minced

red pepper flakes

lemon zest

Salt and black pepper

Go fresh with Alton Brown's Best-Ever Green Bean Casserole recipe from Good Eats on Food Network. Onions tossed in panko breadcrumbs provide a crunchy topping.

Best Ever Green Bean Casserole

onions,

all-purpose flour

panko bread crumbs

Nonstick cooking spray

green beans, rinsed, trimmed and halved

unsalted butter

mushrooms,

garlic,

nutmeg

chicken broth

half-and-half

HOW TO MAKE GREEN BEAN CASSEROLE
Alton Brown
Good Eats/Bean Stalker
Food Network
Onions, AllPurpose
Flour, Panko Bread Crumbs, Salt, Nonstick Cooking Spray, Green Bean,
Butter, Mushrooms, Black Pepper, Garlic, Nutmeg, Chicken Broth, HalfandHalf,HOW TO MAKE GREEN BEAN CASSEROLE
Alton Brown
Good Eats/Bean Stalker
Food Network
Onions, AllPurpose
Flour, Panko Bread Crumbs, Salt, Nonstick Cooking Spray, Green Bean,
Butter, Mushrooms, Black Pepper, Garlic, Nutmeg, Chicken Broth, HalfandHalf

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Can these be made ahead and heated in the oven?

This is requested every year at TG. I don't do the onions though. I followed the recipe exactly the first year and the onions were a mess.  I use the store bought french fried onions now.

Agree with the onion comments -- I made this recipe at least six times, love the fresh green bean flavor and the creamy mushroom sauce. The onions, tho? I have NEVER gotten it right. Less heat, less time, used the mandolin, thicker slices, thinner slices. Frustrating as hell.

Yeah, no way Alton Brown has ever made those onions

Recipe is divine and amazing... except the onions. Do yourself a favor and make the Pinoneers Woman’s Onion Strings instead. You won’t be sorry. 

I've made this for years And it literally is the best green bean casserole ever. I give it 4 stars only because the onions are a bit hard to get just right. After years of tweaking the onion part, I slice them super thin and add egg to help the coating stick. I've also simply deep fried them which works well also. In a pinch (i.e. When I ruined 2 batches of onions!) I've subbed the canned Durkee's. 

This was absolutely AMAZING!!!  The only thing that I did differently was I added about 2 oz of cream cheese.  I will never use canned cream of mushroom for anything again.

Is this a dish you can make ahead of time?

HI Mr. Brown, My name is Pepper KNight and i love watching your shows...... I am a Filipina and when I came here 8 years ago, every Thanksgiving day my husband will ask me to include Green Bean Casserole in the menu that I prepare. He loves what I do but for me its not ok.... I dont like the green beans to be so saggy because it came from the can...... so when I saw your recipe of the casserole I promised myself that I will do it this year....and............. wow wow wow.... It was a BIG HIT!!!! the vegetables are crunchy and the cream is just right not overpowering..... but i still used the grocery made onion crunch...... Thank you so much for sharing this recipe.... I love it..... I preferred to eat it than turkey hahahaha. My husband said...wow honey you out did yourself again....... Thanks Mr. Brown for the help! Take care and more power to you and your shows. 

After a failed first attempt, this is how I fixed the onion problem:

1.  Slice ultra thin.  A good mandolin would be great for rings or do half rings if using a knife (they taste the same). 

2.  Bread them in flour, then a wash (I used 1 part egg to 2 parts evoo), then Alton's breading.

3.  Add a bunch of panko to the pan to brown with the onions.  I used this as additional topping along with a healthy grating of pecorino.  I always feel like there's never enough of crunchy topping.

4.  Toss the onions once after the 5 minute mark, then 4 min, 3, 2, and don't take your eyes off them, tossing every few min.  Make sure you rotate the pan 180 degrees at least once.  Remember to pull them out early since you are going to put them back in the oven with the dish to finish browning later.

Even the toughest critics went back for seconds!  Next year I will pan fry the onions to get them even better!!

https://www.foodnetwork.com/videos/green-bean-casserole-0132964

Alton Brown makes his version of the classic green bean casserole.

Green Bean Casserole

Get Alton Brown's Baked Macaroni and Cheese from Good Eats on Food Network, a classic recipe made with cheddar cheese and topped with buttery breadcrumbs.

Baked Macaroni and Cheese

elbow macaroni

flour

mustard

milk

yellow onion, finely diced

bay leaf

paprika

cheddar,

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.

Used this recipe a few years ago, totally blew it.  100% sure my errors were made in the sauce thickening area.  You really have to follow the directions, use low heat after getting things to a simmer and KEEP IT MOVING!  I didn't know what tempering an egg was so I looked it up.  Not that hard.  I've gotten the techniques down this time and it turned out AWESOME!  After getting it down, my improvisations have been: 1) use 1/3 smoked gouda with the cheddar to give a rich smoky taste, and/or 2) use some bacon grease along with butter to make roux and add cooked bacon pieces to mix before baking.  LOVE IT!!! Got lots of Thanksgiving complements.  

Best Mac and cheese ever. I've made this so many times I've lost count. I omit the onion and sometimes the powdered mustard. And I usually don't do the breadcrumbs. Sometimes if I run out if bay leaf or paprika I don't use them either and still turns out fine . For the people who got a brown or burnt sauce, you need to stir it a lot and don't walk away. Also, be patient, after you add the milk I let it simmer and keep stirring for a bit longer than stated. It will help make it thicker and creamier. If it gets too thick you can add a bit of milk. And I also don't use the cheese on top at the end. I just add a bit more to the recipe in the beginning. Hope this helps .  

I made this Mac &amp; Cheese for the first time this Christmas. I typically don’t try a recipe for the first time on a major holiday, but I needed a side that would feed 15 people including several children. I doubled the recipe as well. It turned out AMAZING! Not only was it enjoyed by my grandchildren but was also loved by the adults. The small amount left over was devoured during lunch the following day. Pay very close attention to the instructions and you will have no problem preparing this dish

This was very easy to make. My cooking-challenged husband separated the ingredients and I assembled. I doubled up on the ingredients to feed our group of 12. I followed the directions to a T except for using 2% milk and a mix of sharp cheddar and smoked gouda (per some suggestions in the reviews... 2/3 cheddar and 1/3 gouda.) It came out delicious!! The flavors worked so well together. If I could make one suggestion to readers, it would be to shred your own cheese from blocks. Bagged/pre-shredded cheese has anti-caking agents in it-- it doesn't melt or taste as well (in my opinion). We used the shredder attachment on our Kitchenaid mixer and were able to shred 24oz of cheese in less than 5 minutes. Would definitely make again. 

<div>Since I cannot leave well enough alone, I sautéed the onion and a tablespoon of minced garlic in the butter and then stirred in the flour and mustard then followed the recipe as written. Next time I am definitely trying the 1/3 smoked gouda 2/3 cheddar mix and possibly using it all in the body of the casserole while sprinkling grated parmesan on top with the bread crumbs and butter.</div>This one is a keeper!

I will preface my review with the fact that my husband heavily protested the addition of onions into Mac&amp;cheese ... So I omitted the onions and instead just used a smidge of onion powder in the sauce. This was a delicious recipe and am making it again for Thanksgiving :)

after two little tweaks I have to say best baked mac and cheese recipe I've tried... the two tweaks? 1.  al dente seems to be a judgement call I simply cooked for 1/2 the time called for on the box and 2.  added 4 strips of crispy bacon right before popping into oven... def making again

This recipe works out just great if you actually follow it.  Those that offer differing opinions after altering the recipe really aren’t judging this recipe, but rather their own concoction.  Thanks Alton!  You are my inspiration for being a good home cook.

My culinary class made this recipe and it was amazing!!! Thank you so much! 

https://www.foodnetwork.com/videos/baked-mac-and-cheese-0124787

Alton shares his secrets for making the perfect macaroni and cheese.

Baked Mac and Cheese

Six garlic cloves and Parmesan cheese add savory depth to Alton Brown's Creamy Garlic Mashed Potatoes, from Good Eats on Food Network.

Creamy Garlic Mashed Potatoes

russet potatoes

fluid ounces (2 cups) half-and-half

garlic, crushed

Parmesan

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

My husband loves garlic, he thinks the more the better and I'm not a big fan of mashed potatoes - no flavor. These were so delicious, that I'm sure I'll never make plain mash potatoes again. My rule of thumb is one (average baking size) potato per person. I adjusted the other ingredients to match the four potatoes I cooked.   Three heaping teaspoons crushed garlic (yeah I use the jar stuff  from the grocery store), 3/4 cup half and half,  and 3-4 ounces of parm. Yummy!

Instead if half&amp;half, could I use heavy cream?

Delicious!  Just the right amount of garlic flavour.  I adjusted the the recipe to serve 4 ... four potatoes (1 potato per person)  3 crushed garlic, 1/2 c whipping cream (because it was leftover and I wanted to use it up) and 1/4 c half and half and 3-4 ounces of parmesan.

Next time I will probably add less Parmesan, but very yummy! 

I followed this recipe exactly and while it’s good, it’s also extremely garlicky. If you really like garlic, you’ll like this recipe but I was concerned that some of my guests would find it over powering. I added more potatoes/half &amp; half to try to cut back on the potency of the garlic which didn’t really work. I would make this again but with maybe 2-3 cloves.

Anyway I can ensure that they won’t come out lumpy? Any tricks to mashing? 

Do you use half milk and half cream for the 16onces?

https://www.foodnetwork.com/videos/creamy-garlic-mashed-potatoes-0132536

Alton keeps his mashed potatoes simple -- but they're anything but bland.

A delicious and comforting Southern American dish. For a thicker stew, try adding okra at the same time as the butter beans and sweetcorn. Delicious served with <a href="http://www.bbc.co.uk/food/recipes/wild_garlic_cornbread_82867">cornbread</a>

Succotash

vegetable oil

onion,

celery sticks, diced

red pepper, diced

green pepper, diced

butternut squash

courgette,

garlic cloves, crushed

tarragon, leaves picked

sweetcorn

tin butter beans, drained and rinsed

These Mashed Sweet Potatoes from Delish.com is the only sweet potato recipe you'll ever need.

Mashed Sweet Potatoes

potatoes,

kosher salt

c. half and half (or milk)

maple syrup

thyme leaves,

Husband really liked it. I liked it because it was easy!  I think our potatoes were on the small side, so entire mixture to me seemed a bit more liquidy that I thought it should be.

Is it even Thanksgiving without this classic side on the table?! We skip the cream of mushroom soup in favor of making our own cream sauce, but you can totally swap it in. Don't worry, there are plenty of French's fried onions on top.

Classic Green Bean Casserole

lb. green beans,

onion, sliced into half moons

mushrooms

Kosher salt

c. all-purpose flour

c. whole milk

French's onions

Would you ever skip French's fried onions?

Once you have this, you'll never be able to go back to the Campbell's gray sodium laden sludge & soggy canned green beans recipe! This is amazing! Your whole family will change their minds about green bean casserole.

Firehouse approved!  Made it for the crews and this definitely changed everyone’s opinion on the traditional green bean casserole!

Even better than the famous Campbell's green been casserole!

This is the best green bean casserole i've ever made! it was easy enough that i could read it through twice, and then just make the dish without having to refer to the text of the recipe!  it turned out great, my family ate it up!  Without using a can of condensed soup, i could control the amount of salt for the low-sodium members of my family too and lauren is correct, this made from scratch sauce tastes more mushroomy than a can of condensed soup!

Excellent recipe!!!

Delicious I chopped my onions with my garlic and sautéed my mushrooms than sprinkled some chicken bullion gives more flavor.  I also toasted 5 minutes longer for crispy onions.  Will definitely make again but I will make a day ahead

Using anything other than fresh is unacceptable.

I tried this recipe for Thanksgiving and my whole family liked it. I am new to baking and wanted to try something simple and classic. Thanks for the recipe.

this is my first time trying it and it’s delicious!

https://streaming.hearstdigitalstudios.com/7ae6c573-853f-4fb1-931c-c6c565b9f70b/video_rover_16x9_1080p_hd_1541431955_41217.mp4

Make The Classic Green Bean Casserole For Thanksgiving

The Green Bean Casserole That's Better Than Your Grandma's

Brussels Sprouts with Bacon

bacon (about 8 ounces), cut crosswise into 1/2-inch strips

apple cider vinegar

kosher salt,

Bring a large pot of water to a boil and salt it generously. Trim the bottom end of the Brussels sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core. Add the Brussels sprouts and cook, uncovered, until tender, about 6 minutes. Drain and rinse under cold running water. (This can be done a day ahead.)

Meanwhile, put the oil and bacon in a very large skillet or stewpot, and cook over medium heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Increase the heat to medium-high, add the Brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp, about 10 minutes. Stir in the vinegar, salt, pepper, and bacon. Serve warm.

we add shallots when we put  the sprouts in bacon grease, just another level of YUM!

I tried it with apple cider it was great, I also added maple vinegar, yum

I never ever wanted to try this vegetable.  Just the name grossed me out lol but I said what the heck lets try it.  WoW is what I have to say even my 5 year old daughter eats it.  Also looks good on the table looks like I am a chef lol yes excellent dish try it.  I just put a little bit of onions in mine to give a different taste but excellent.

Add garlic powder and slices of pepper jack cheeze over the cooked veggie and melt to provide another layer of delish.

I live in NYC and unfortunately didn't have access to raw brussels sprouts so had to use frozen and it still turned out great!  Boil frozen sprouts for at most two minutes since already pre-cooked.

Used turkey bacon and it was good. Made it for Thanksgiving and my family enjoyed it so much they asked me to make it for Christmas!

Who knew Brussel Sprouts could be so tasty? Make sure the sprouts are as dry as possible before adding them to the bacon. Some of mine were a bit water logged and didn't absorb the flavors as well. PS I used frozen sprouts and they were fantastic!

These are super yummy! I used a little less vinegar though.

I'm a vegetarian, so I used Faux Bacon and I didn't have Apple Cider Vinegar so I used Red Wine and it was still soo good.. THe Brussel sprouts were PERFECTLY cooked - not water logged like I'm been finding - Great flavor combo and really really simple!!

Bravo Food Network Kitchens - Bravo!!

Cheesy leeks are great as a side dish for roast chicken – especially if you are serving vegetarians as well as meat eaters. This recipe makes enough for a generous supper for two or a vegetable accompaniment for four. 


Cheesy leeks 

leeks

grams/¾oz

grams/¾oz plain flour

200 milliliters/7fl oz milk, semi-skimmed

tsp English or Dijon mustard

grams/3½oz mature cheddar cheese,

tbsp dried white breadcrumbs (ideally panko breadcrumbs), optional

salt and black pepper

You can roast the potatoes and bananas ahead of time, then put it all together just before serving. Then heat it up in the oven.

Whipped Sweet Potatoes and Bananas with Honey

bananas, unpeeled

(2 sticks) unsalted butter,

honey

dark brown sugar

pecans, chopped

Whipped Sweet Potatoes and Bananas with Honey; Tyler Florence

Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.

When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.

Weird - the video has nothing in common with the printed recipe, or very little. In the video Tyler adds only 2 bananas, the recipe calls for 4 (way too many as a lot of the reviewers mentioned), the recipe calls for ¼ cup of honey, the video adds maple syrup, cinnamon and pumpkin spices - I love Tyler's recipe's but which is the right one because we have 2 different things going on here and the recipe I followed on here is nowhere near as good as the video! PLEASE CORRECT THE MISTAKES! Thankfully, I made the recipe as a trial run….

The confusion is because they attached the wrong video to the recipe. The video is for superior sweet potatoes, the written recipe is for whipped sweet potatoes with banana and honey.  I've made the written one for several years now,  always a huse hit at the Thanksgiving table. Unless you have huge sweet potatoes to begin with,  I usually use 7 or 8 sweet potatoes instead of 5. It off sets the overwhelming banana flavor. You can taste the whipped base before putting in the baking dish and adding the crumble top to make sure the sweet potato to banana ratio is balanced the way you want it...

I have used a version of this recipe of my sister's mother-in-laws for years and my kids won't let me ever skip it. I would like to add that if you are preparing ahead to cook later (even if it is only 30 minute later cover tightly and securely with saran wrap by pressing down onto the mixture to keep out all air and then refrigerate. This will keep from getting an ugly brown. 

I make this every year even if I am the only one who likes this. That’s how much I like it. The banana and sweet potato  makes a great combination. My husband and son  won’t go near a sweet potato. Their loss, more for me!

Since the first time I made this recipe about 5 or 6 years ago, it's been expected since and become a family favorite. We love it!!!

I did not like this recipe too much.

My niece made this for Thanksgiving yesterday using less butter and my topping for Apple Crisp. Too much banana flavor for a side dish but would make a great pie.

Made this for Christmas dinner for the family and everyone loved it.  Huge hit!  I substituted canned yams for the sweet potatoes but it was awesomely good!  Thanks :)

I've had my share of sweet potato recipes however, this recipe is by far my favorite. I like to add mini marshmallows over top prior to baking. A definite crowd pleaser.

I love this dish! its always a smash hit, and to me, its more fancy than marshmallows =) 

https://www.foodnetwork.com/videos/superior-sweet-potatoes-63946

Cook up these delectable Thanksgiving sweet potatoes with roasted bananas.

Superior Sweet Potatoes

Green Bean and Tomato Casserole

tomato paste

rosemary

garlic, chopped

green beans,

cherry tomatoes Kosher salt

panko breadcrumbs

parmesan cheese

parsley

pepper

Preheat the oven to 425 degrees F. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the tomato paste and cook, stirring, until slightly darkened, about 2 minutes. Add the rosemary, garlic and red pepper flakes and cook until the garlic starts browning, about 1 minute.

Add the green beans, cherry tomatoes and their liquid, 1 3/4 cups water and 2 teaspoons salt to the pot. Partially cover and cook, stirring occasionally, until the green beans are tender and the liquid is slightly thickened, 20 to 25 minutes. Transfer to a 3-quart baking dish.

Mix the panko, parmesan, parsley and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Sprinkle over the green bean mixture and bake until the sauce is bubbling and the topping is browned, about 15 minutes.

Creamy Mashed Potatoes

Yukon gold potatoes

heavy cream

unsalted butter,

Peel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1-inch. Cover, set over high heat and bring to a boil. Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs, approximately 15 to 20 minutes. Drain in a colander.

Put the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over the heat until the butter has melted. Remove from the heat and set a food mill fitted with the smallest die, on top of the pot. Add 1 cup of potatoes at a time to the mill. Once all of the potatoes have passed through the mill, stir to combine. Taste and adjust the seasoning, if necessary. Serve immediately.

Our family's go to mashed potato recipe and is a favorite during Thanksgiving. We like to use yellow potatoes and cutting into triangles as Alton Brown has recommended. 
One variation i like is adding 2 garlic cloves with the potatoes while boiling for garlic mashed. 
I've also used half the butter for equally delicious creamy results!


My family said these were the best potatoes they have ever had!  I had no idea what, 'set a food mill fitted with the smallest die, on top of the pot', meant and I was unable to get the video to load on my phone, so we skipped that part.  We mashed the potatoes and poured the the sauce pan ingredients in a little at a time, until we just end up pouring it in.  It turned out great in spite of us  :)  Will only make this recipe from now on.

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