Sides can star: Roasted brussels sprouts and more

There an age-old Thanksgiving debate about what's more important: the turkey or the sides. Wherever you fall on this question, you have to admit that creative, delicious side dishes can really enhance the meal. Here, chef Terrance Brennan, of AStisanal Bistro and Wine Bar, shares some of his favorites.

Pumpkin bisque with cranberry-walnut compote
Servings:

Makes 6 servings

Ingredients

    • 4 lbs cheese pumpkin, seeded, peeled, and quartered
    • 8 Tbsp (1 stick) unsalted butter, softened at room temperature
    • Kosher salt
    • White pepper (in a mill)
    • 1/4 cup Spanish onion, medium diced
    • 2 Tbsp celery, medium diced
    • 4 cups homemade vegetable stock or low-sodium, store-bought vegetable broth or water
    • 2 Tbsp mascarpone cheese or 1/4 cup heavy cream
    • 1/2 cup canned pumpkin puree
    • 2 Tbsp finely diced shallots
    • Several Tbsp white meat chicken stock, if needed (optional)
    • Pinch of ground nutmeg
    • 1 tsp finely grated orange zest
    • Cranberry-Walnut Compote (recipe below)
  • For compote:

    • 2 Tbsp unsalted butter
    • 1 1/2 cups fresh cranberries
    • 1/2 cup plus 2 Tbsp granulated sugar
    • 2 tsp grated orange zest
    • 2 Tbsp Grand Marnier (optional)
    • Pinch of cinnamon
    • 1 tsp grated fresh ginger
    • 1/4 cup walnuts, toasted, coarsely chopped

Preparation

Baking Directions:

Serving Directions:

Sautéed brussels sprouts with smoked bacon and apple

Ingredients

    • 4 cups Brussels sprouts
    • 2 oz sliced smoked bacon, cut into 1/2-inch pieces
    • 2 medium shallots, thinly sliced
    • 1 tart apple (such as Honeycrisp or Granny Smith), peeled and medium diced
    • 1/2 cup duck fat or canola oil
    • 1/2 tsp ground allspice
    • Maldon Sea Salt or kosher salt to taste
    • Black pepper (in a mill)

Preparation

Baking Directions:

Vanilla sweet potato puree
Servings:

Makes 4 servings

Ingredients

    • 1 1/2 pounds sweet potatoes, cleaned and left a bit damp
    • 1/2 cup plus 3 tablespoons heavy cream
    • ⅓ vanilla bean, split lengthwise and seeds scraped
    • 1 teaspoon grated orange zest (optional)
    • 2 tablespoons unsalted butter, at room temperature
    • Kosher Salt
    • White Pepper in a mill

Preparation

Baking Directions:

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