Top Chefs Alejandra Ramo, Donatella Arpaia's Tips On Thanksgiving Desserts, Décor And Drinks | TODAY
6 Stellar Thanksgiving Sides
"Just bring a side" is a simple phrase that can cause undue anguish. This year, fear not.
We tapped the sauté pans of some of New York City's hottest chefs—from Shanna Pacifico at Back Forty West and Scott Campbell at Bette Midler's New Leaf Restaurant to Ian Kapitan of Alobar—to bring you these crowd-pleasing recipes.
Every recipe is meat-free—four are vegan—and they showcase ingredients like seasonal veggies and wholesome ancient grains. Time to get cooking!
Roasted Sunchokes with Cato Corner Farm Aged Bloomsday
Julia Sullivan, Haven's Kitchen
2 lbs sunchokes, cut into 1/2-inch pieces
1/2 cup extra virgin olive oil
1/2 cup sprouted sunflower seeds
6 oz Cato Corner Farm Aged Bloomsday cheese, broken into small pieces
1 cup parsley leaves, cleaned and dried
2 each lemons, juiced
Fine sea salt, to taste
Preheat oven to 325°F. Toss sunchokes in 1/4 cup extra virgin olive oil and about 2 teaspoons of fine sea salt and spread on a lined baking sheet.
Roast until tender, about 45 minutes, stirring every 15 minutes. Increase oven temperature to 350°F and continue to cook until sunchokes are crisp and golden brown, about 30 minutes more.
Remove baking sheet from oven and let sunchokes cool to room temperature. Toss cooled sunchokes, sunflower seeds, cheese, and parsley leaves with the juice of two lemons, remaining extra virgin olive oil, and sea salt to taste.
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Roasted Brussels Sprouts with Dried Cherry Butter
Shanna Pacifico, Back Forty West
For the Compound Butter:
½ pound butter (two sticks)
½ cup dried cherries
Zest of 1 lemon
½ clove of garlic, finely chopped
2 tablespoons chopped parsley
Salt and pepper
For the Brussels Sprouts:
2 pounds small brussels sprouts, trimmed and halved
¼ extra virgin olive oil
Salt and pepper
Leave butter out to soften and reach room temperature, then place in a bowl. Add the lemon zest, garlic, parsley and dried cherries, and season to taste with salt and black pepper. Using a rubber spatula, mix the butter compound together until the ingredients are distributed evenly. Place the butter on a large piece of plastic wrap, shape it into a log, wrap, then freeze in a plastic container until ready to use. (The compound can be made days in advance.)
Pre-heat oven to 400 degrees. Place the brussels sprouts in a large bowl, sprinkle with olive oil, season with salt and pepper and toss well. Lay brussels sprouts on a large baking sheet lined with parchment paper, then roast for approximately 15 minutes, or until sprouts start to brown and reach a dark gold color. After about 7 minutes, rotate the tray and move the brussels sprouts around to ensure that they brown evenly.
Once the brussels sprouts are done, transfer them to a serving platter. Take the butter out of the freezer and using a vegetable peeler shave as much as you’d like onto the brussels sprouts and serve. (Return any remaining compound butter to freezer for future use on biscuits and vegetables such as roasted carrots and parsnips.)
Drooling yet? Find four more recipes for savory seasonal sides at Well+GoodNYC's .
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