Surprising Twists on Traditional Thanksgiving Sides
From a no-cook cranberry salsa to the world's best green beans, SAVEUR editors share their favorite Thanksgiving sides. Get tons of Thanksgiving tips, menu ideas, and more »
Cranberry Salsa(Get the recipe below.)
Lime and jalapeño punch up SAVEUR executive food editor Todd Coleman's fresh, no-cook take on cranberry sauce. See the recipe for Cranberry Salsa »
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Baked Sweet Potatoes with Brown Sugar and Black Pepper
SAVEUR associate food editor Ben Mims loves brown sugar and black pepper together: the pepper provides a pleasant heat, and the sugar brings out the spice's latent sweetness. On a rich and earthy baked potato, the combination is a natural. See the recipe for Baked Sweet Potatoes with Brown Sugar and Black Pepper »
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Green Beans and Tomatoes
In so many green bean casseroles, the beans are cooked well past the point of mushy. SAVEUR editor-in-chief James Oseland lets his beans retain some snap in this recipe: the richness here comes from luscious, cooked-down tomatoes. See the recipe for Green Beans and Tomatoes »
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Brussels Sprouts and Bacon
SAVEUR deputy editor Beth Kracklauer caramelizes Brussels sprouts in rich bacon fat; the sweet-salty combination is absolutely delicious. See the recipe for Brussels Sprouts and Bacon »
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Orange and Honey-Glazed Carrots
Honey makes for a more flavorful glaze for carrots than sugar does. In this dish, SAVEUR test kitchen director Kellie Evans uses orange zest to keep the sweetness from becoming cloying. See the recipe for Orange and Honey-Glazed Carrots »
Related: A Vegetarian Thanksgiving Menu »
Recipe for Cranberry Salsa
Lime and jalapeño punch up SAVEUR executive food editor Todd Coleman's fresh take on cranberry sauce. If you use frozen cranberries, be sure they are fully thawed before beginning the recipe.
Ingredients
1 lb. fresh or thawed frozen cranberries, halved
3 tbsp. sugar
1 jalapeño, stemmed, seeded, and julienned
Zest and juice of 2 limes
Kosher salt
Instructions
Toss all ingredients together and let sit for 30 minutes to allow the flavors to meld. Season with kosher salt to taste.
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