Well my new thing is to ROAST every veggie...My kids actually will eat things roasted...

The last combo was green beans, cauliflower, beets and sweet potatoes..

I love the roasted crispiness of broccoli too...Little grate of Parm before serving and roasted veggies RULE..and can be done in like 12 minutes!

My husband loves the Green Bean Casserole..but we use broccoli or winter mix...and I make a white/cheese sauce instead of using canned soup... and add extra cheese to the top..

Here is a link that might be useful: There are some yummy sounding sides on this thread

My menu is cast in stone each year. I try and change it up a bit each year but I can't get too creative or there would be a revolution!

So far the menu is, same old, same old!

Turkey
Ham
Mashed potatoes
gravy
stuffing
baked sweet potatoes
roasted butternut squash
sol's Cauliflower Gratin
my cheater baked beans
a green veg, likely the bean recipe posted below
cole slaw
pickle tray, cranberry sauce
homemade rolls

...and whatever desserts show up!

Added this a few years back and now it is a staple for the holidays.

Cauliflower Au Gratin (Sol's Recipe)
1 head cauliflower cut into florets, stems chopped
Salt
1 Tbl olive oil
1 Tbl minced shallot
1 Tbl minced garlic
1 Cup vegetable or chicken stock
1 Cup heavy cream [you could get away with less]
½ Tbl prepared horseradish
ground pepper
½ Cup grated Gruyere cheese

Boil or steam cauliflower florets for 6-7 minutes or until tender. Drain well and transfer to a large casserole dish.

Heat the oil in a large saut pan and add the cauliflower stems, shallot and garlic. Cook until tender. Add the stock and cook until reduced by half, about 5 minutes. Add the cream, horseradish and Gruyere and cook until cheese is melted. Salt and Pepper to taste. Transfer to a blender and pure until smooth. Pour the sauce over the cauliflower florets and stir until well coated. Bake until golden, about 20 minutes.

Notes: try it with a bit of Dijon added . Steam don't boil the cauliflower. Reduce the chicken stock to nearly a glaze

Tried this one last year and it was well received.

Carrot Casserole - Terrapots
12 carrots sliced, cooked
3 Cup buttered bread crumbs
½ Lb grated cheese ( I used parmesan)

Sauce
1 chopped onion
2 Cup milk
¼ Cup margarine (butter)
¼ Cup flour
dash of pepper
dash of celery salt
1 Tsp salt
1 ¼ Tsp dry mustard

Arrange layers of carrots, cheese and crumbs twice. Pour sauce over and sprinkle with crumbs. Bake at 350 degrees for 45 minutes.

Thinking maybe I'll do this one this year. Seems I didn't record the source but bet it was from here so please take a bow.

Green Beans With Caramelized Onions And Almonds

Kosher salt
3 Lb green beans trimmed of stem end
1/2 Cup sliced almonds
3 Tbl unsalted butter
5 Tbl extra-virgin olive oil
2 large onions sliced thin
2 Tbl chopped fresh thyme leaves
Freshly ground black pepper

Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.

Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden,about 3 to 5 minutes. Remove the almonds from the skillet and reserve.

Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper,and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

Great suggestions. Terri - Thanks for the link. I too love roasted vegetables and was thinking of doing a medley. By the way - have you been to the TJ's in Bellingham yet? I haven't, as I can't face the 1- 2 hour waits at the border! Chase, I love the sound of the green beans with onions and almonds; I'm trying that one for sure, as squash and lots and lots of beans are the only things left in the garden.
Jane

Jane, yes..I usually go once a month...I'd love to do my twice monthly shopping there exclusively...but alas...I can't do that...
When they open up the Guide and finish all the construction for the OLYMPICS...it should be a bit easier to get across faster.

If you ever do plan a trip down..let me know..and I'l try and fit a quick run to Bham in...we can giggle in the TJ aisles..:o)

Parsnips either roasted with EVOO and garlic or my Dad's favorite steamed and mashed with butter, a splash of cream, sea salt and fresh ground pepper.

My menu is also cast in stone: turkey, ham, mashed potatoes with gravy, spinach brownies, stuffing, mashed squash casserole (sweet), yeast rolls, corn, pumpkin pie, pecan pie bars, and some kind of cake.