by Anne Stjern

Created on: November 23, 2008

For many American families, Thanksgiving is the biggest gathering day of the year. It is certainly the biggest food holiday. Thanksgiving Day presents the opportunity to catch up with one another, take stock of the previous year, and of course, eat until we are ready to burst.

Although, the traditional star of the Thanksgiving Day table is undoubtedly the turkey, not everyone at family gatherings eat meat. The following recipes offer some suggestions to get beyond macaroni and cheese and sweet potato mash. Additionally, these vegetable side dish recipes take advantage of the traditional flavors, seasonal offerings, and are cooked on the stovetop, freeing the oven for other goodies like pies. Each recipe serves 4-6 and can be doubled.

Glazed Carrots with Walnuts

2C water

1 lb. baby carrots

cup chopped walnuts

2 Tbsp butter or margarine

1 Tbsp brown sugar

Zest and juice of lemon

Salt and pepper to taste

Bring the water to boil in a saute pan. Salt the water and add the carrots. Simmer the carrots until they are fork tender, but 8-10 minutes. Drain the carrots and set aside. Melt the butter and brown sugar together in the saute pan. Return the carrots to the pan, tossing to coat. Add the chopped walnuts, the lemon zest and juice. Stir to incorporate all ingredients and cook until heated through, about 3-4 minutes. Salt and pepper to taste.

Creamed Peas and Pearl Onions

1 clove garlic, smashed

1/3 C water

1 lb. bag frozen peas with onions

2Tbsp butter

2 Tbsp all purpose flour

C 2% milk

C Fat-free Half-and-Half

tsp nutmeg + garnish

Salt and pepper to taste

Peel and smash the clove of garlic then place in a 2 qt saucepan with the frozen vegetables and 1/3 C water. Bring to a boil and simmer for 5 minutes. Remove from heat, discard the garlic, and set aside in a serving dish. Heat the milk and Half-and-Half in the saucepan, being careful not to let it boil. Melt the butter in a saucepan and then add the flour to the melted butter, blending into a paste. Slowly add the warm milk mixture to the butter/flour paste, stirring constantly. Using a whisk, continue to stir the sauce and heat to a simmer. Add the nutmeg, salt, and pepper. Cook to a medium thickness (sauce should coat the back of a spoon). Add the peas and onions to the sauce, cook until heated through. Transfer to serving dish and crumble the crispy bacon over the top.

Savory Brussels Sprouts

1 lbs. fresh Brussels sprouts

1 clove garlic, smashed

1 can low-sodium vegetable broth

1 Tbsp butter

Salt and pepper to taste

Grated parmesan

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