7 stress-free side dishes for Thanksgiving dinner

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Beef, chicken, soy — odds are you already have your main-event protein picked out for your Thanksgiving dinner celebrations.

But what about side dishes? Don’t sweat the small stuff, we’ve got you covered. We asked Vancouver chefs and restaurant teams to dish on their best recipes for side dishes that are delicious yet simple to pull together.

From side dishes with a few steps and some store-bought ingredients, to something a little more advanced (but still straightforward), here’s what they cooked up:

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Rosemary and goat cheese bread pudding

Recipe by: Executive Chef Andrew Hounslow, Belgard Kitchen.

2 tbsp (30 mL) canola oil

2 each yellow onion, 1/4-inch diced

1 bulb garlic, roasted

1 bushel fresh thyme, stemmed and chopped

1 bushel fresh rosemary, stemmed and chopped

1 tsp (5 mL) Kosher salt

1 tsp (5 mL) coarse black pepper

Preheat your oven to 350 F. In a small pot, sauté ingredients over medium-low heat until onions are translucent. Remove from heat and chill to room temperature.

6 cups (1,500 mL) whipping cream

6 eggs

2 lbs (907 g) sourdough (about one standard loaf that’s a day or two old, torn into 1-inch pieces)

1/2 lb (226 g) goat cheese (roughly crumbled into 1/2-inch chunks)

In a large bowl, combine whipping cream and eggs. Add the cooled onion-herb mixture to the bowl with the sourdough pieces and mix until thoroughly combined and the bread is well-coated. Add goat cheese and toss well to ensure cheese is evenly distributed throughout.

To bake, line a standard 9×13-inch baking dish with wax paper or grease well. Add the mixture and lightly press all the way to the edges and corners. It should be loosely packed in. Seal the pan with aluminum foil and bake in a preheated oven for about 45 minutes.

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Remove foil and continue baking uncovered until a sandwich pick inserted in the centre comes out clean (roughly 15 minutes). Chill for a minimum of 4 hours, ideally overnight, to set before cutting. Cut into about 1-inch thick rectangles. You can either reheat ‘as is’ in the oven to serve or you can gently sauté on each side over medium heat with a bit of oil to caramelize each side. Garnish with sprig of rosemary, if desired.

Serves 8 to 10.

Japanese-style Thanksgiving stuffing

Recipe by: Lupe Villanueva, sous chef, Minami Restaurant.

18-24 oz (12-14 cups ) bread cubes

3.5 oz (100 g) Shiitake mushrooms, sliced

3.5 oz (100 g) shallots, diced

1.5 oz (4 g) carrots

2 cloves of garlic, minced

1 tbsp (15 mL) grated ginger

2 tbsp (30 mL) chopped fresh sage

2 tbsp (30 mL) chopped fresh rosemary

1 tbsp (15 mL) fresh thyme

6 tbsp (90 mL) unsalted butter

2 tbsp (30 mL) Shiro miso (white miso)

1/4 cup (60 mL) mirin (sweet rice wine)

2 tbsp (30 mL) sake (optional)

1/4 cup (60 mL) dashi

1/2 cup (125 mL) low sodium chicken stock

1 tbsp (15 mL) toasted sesame seeds

1 tsp (5 mL) white pepper

1/2 tsp (2.5 mL) salt

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1/4 cup (60 mL) fresh green onion, chopped (for garnish)

1 oz (28 g) bonito flakes (optional)

16 oz (454 g) soy-pickled celery (optional)

Preheat your oven to 350 F. Spread the bread cubes on a baking sheet and toast them in the oven for about 10 minutes until the’re slightly crispy. Remove and set aside.

In a large skillet, heat the butter over medium heat. Add the minced garlic and grated ginger, and sauté for about one minute until fragrant, add fresh herbs and shallots, cook until translucent before adding vegetables.

Add the Shiitake mushrooms and carrots. Add Shiro miso, mirin and sake. Cook for another 2-3 minutes, allowing the flavours to meld together. In a large mixing bowl, combine the toasted bread cubes with the vegetable mixture. Pour the dashi over the mixture, stirring to combine. Ensure the bread absorbs the liquid evenly. Slowly add the chicken stock to the mixture. If it seems too dry, you can add more stock as needed. Add the toasted sesame seeds, ground white pepper and salt. Mix well.

Transfer the stuffing mixture to a greased baking dish. Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.

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Give a good mix after baking and adding a quick soy pickled celery to add some acidity and a bit of heat. It’s super-easy to make beforehand and works with almost any salad.

Once cool, garnish with fresh green onion and Bonito flakes, and, if you want a bit more heat, add 1 tbsp (15 mL) of spicy sesame oil. Serve warm as a delicious side dish for your Thanksgiving feast

Serves: 4 to 6.

Soy-pickled celery

4-5 (16 oz) celery stalks

1/4 cup (60 mL) rice vinegar

1 tbsp (15 mL) sugar

1 tsp (5 mL) sesame oil

1 tsp (5 mL) grated ginger

1 clove garlic, minced

1/2 tsp (2.5 mL) red pepper flakes (optional, for a bit of heat)

Combine all ingredients in glass jar and wait at least 30 minutes.

Green Salad with soy citrus dressing

Recipe by: Jenny Hui, executive chef, The Lazy Gourmet.

6 cups (1,500 mL) baby spinach

2 cups (500 mL) zucchini, cut lengthwise and 1/2-inch half moons

2 cups (500 mL) asparagus, remove woody stem, cut into 4

3 cups (750 mL) Broccoli florets, bite size

1/2 cup (125 mL) peas, blanched

1/2 cup (125 mL) olive oil

Preheat oven to 350 F. Line three small sheet pans with parchment and set aside.

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Place zucchini in a bowl. Toss with 2 tbsp of olive oil, salt and pepper. Spread over prepared pan. Roast in oven for 8-12 minutes. Remove and cool. Place asparagus pieces into a bowl. Toss with 2 tbsp of olive oil, salt and pepper. Spread over second prepared pan. Roast in oven for 5-7 minutes. Remove and cool. Place broccoli florets in a bowl. Toss with 4 tbsp olive oil, salt and pepper. Spread over 3rd prepared pan. Roast in oven for 15-17 minutes. Remove and cool.

Place spinach in serving bowl. Add zucchini, asparagus, broccoli and peas. Gently toss. Toss with desired amount of dressing.

Serves 6.

Soy citrus dressing

4 tbsp (60 mL) orange juice

4 tbsp (60 mL) soy sauce

4 tbsp (60 mL) sugar

4 tbsp (60 mL) rice vinegar

2 tbsp (30 mL) sesame oil

1 tsp (5 mL) grated ginger

4 tbsp (60 mL) canola oil

Whisk all ingredients together.

Makes 1 cup. 

Smoked honey-glazed carrots

Recipe by: C|Prime Restaurant. 

4 carrots

2 tbsp (30 mL) olive oil

1 tbsp (15 mL) butter

2 tbsp (30 mL) honey

Salt and pepper, to taste

Peel carrots and soak in ice water Steam or boil carrots for 3-4 minutes and allow to cool. Cut carrots into desired shape.

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In a medium-sized pan, add 2 tbsp of olive oil and 1 tbsp of butter. Roast carrots for 3-4 minutes or until nicely caramelized. Remove from heat and add 2 tbsp of honey to nicely glaze your carrots. Finish with salt and very course ground black pepper.

Serves 2-3.

Broccolini ‘aglio e olio’

Recipe by: Chef Phil Scarfone of Savio Volpe. 

3 bunches broccolini

1 cup (250 mL) extra virgin olive oil

20 cloves garlic, peeled

Chili flakes, to taste

Kosher salt, to taste

Fresh lemon juice, to taste

Thinly slice all garlic using a mandolin or a very sharp knife.

In a small pot, add olive oil and garlic. Cook over low heat until the garlic starts to bubble and swirl around the olive oil, reduce heat to very low and allow to cook for about 15 minutes, or until the garlic has started slightly turning colour around the edges. Remove from heat, add chili flakes (add a little at a time to make sure it’s not too spicy, you can always add more later). Cool to room temperature. Reserve.

Bring 4 litres of generously salted water to a boil over high heat. Prepare an ice bath in an appropriately sized container. Carefully add all broccolini to the boiling water and cook for 2 minutes. Remove broccolini with a slotted spoon or tongs and transfer directly to the ice bath. Allow broccoli to cool for about 5 minutes. Remove from ice bath and drain on dish towels, pat dry. The less moisture the better.

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Prepare a grill to a very hot temperature. The hotter the better. Add broccolini in a single layer perpendicular to the grill grates so it doesn’t fall through. Cook until slightly crispy around the edges, or to your liking.

Transfer the grilled broccolini to a stainless steel mixing bowl big enough to toss all ingredients together. Stir the warm garlic and olive oil mixture together and add an appropriate amount to your broccolini, ensuring to get lots of the garlic slivers inside. Toss well to combine. Season with salt and lemon juice. Toss and taste. Serve immediately, or allow to marinate for a few hours and serve at room temperature.

Serves 4.

Crispy brussel sprouts with pomegranate molasses, garlic labneh and parmesan

Recipe by: Laventine Restaurant & Skybar.

Brussel sprouts

2 cups (500 mL) Brussel sprouts, halved

2 tbsp (30 mL) olive oil

Salt and freshly ground black pepper, to taste

1/2 tsp (2.5 mL) smoked paprika (optional, for extra flavour)

1 tbsp (15 mL) pomegranate molasses (for drizzling)

Preheat oven to 400 F and line a baking sheet with parchment paper. In a large bowl, toss the halved Brussel sprouts with olive oil, salt, pepper and smoked paprika if using. Spread the Brussel sprouts in a single layer on the prepared baking sheet, cut side down for extra crispiness. Roast in the oven for 20-25 minutes, until they’re golden brown and crispy on the edges. You can toss them halfway through for even cooking. Once roasted, drizzle with pomegranate molasses and toss gently to coat. Set aside.

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Garlic labneh

1 cup (250 mL) labneh (or Greek yogurt, strained)

1-2 cloves garlic, finely minced

1 tbsp (15 mL) lemon juice

Salt, to taste

1 tbsp (15 mL) olive oil (for drizzling)

In a small bowl, combine the labneh, minced garlic, lemon juice, 2 tbsp of cold water and a pinch of salt. Mix well. Taste and adjust the seasoning as needed. For extra creaminess, you can add a bit of olive oil. Strain the labneh, transfer it to a squeeze bottle, and refrigerate until ready to serve.

Topping

2 tbsp (30 mL) freshly grated parmesan cheese

Pomegranate seeds, for garnish

Fresh parsley, finely chopped (optional)

Toasted pine nuts (optional, for extra texture)

Pomegranate molasses (available at select grocery stores and Amazon)

Arrange the roasted Brussel sprouts on a couple of plates and squeeze a generous helping of garlic labneh on top. Sprinkle with freshly grated parmesan cheese. Garnish with pomegranate seeds, fresh parsley and optional toasted nuts for added texture. Drizzle a bit more pomegranate molasses over the dish if desired, for extra sweetness and tang.

Serves 2-3. 

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Forno potatoes

Recipe by: Trattoria by Italian Kitchen.

2 cups (500 mL) medium Yukon Gold potatoes, cut into 8 wedges

1 sprig rosemary, left whole

1 lemon, cut in half

1 tsp (5 mL) kosher salt

1/2 tsp (2.5 mL) cracked black pepper

2 tbsp (30 mL) olive oil

1/4 cup (60 mL) butter, diced

1 cup (250 mL) vegetable broth

Pre-heat oven to 350 F. Wash potatoes and scrub the skin well so that all dirt is discarded. Cut the potatoes into 8 uniform-sized pieces, and store in cold water while you gather the rest of your ingredients. In a large bowl, combine rosemary, lemon, salt, pepper, olive oil and butter. Drain potatoes and add slices. Toss to coat evenly.

Place potato mixture in an oven safe dish in an even layer. Add in the vegetable broth. Cook for 30-35 minutes uncovered on the middle rack. Potatoes and lemon should be cooked through and have a bit of caramelization to them. Garnish with minced chives, parmesan cheese, nutritional yeast, or eat them the way they are.

Serves 2-3.

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