I had company for dinner on Saturday and made the following recipe. Everyone loved it. Lots of flavor. I'll be making it for our Thanksgiving.

I fixed it ahead of time through the roasting part (could be done the day before, then refrigerated. I reheated that part on the stove and finished adding the other ingredients. It held well in the warming drawer while we had appetizers and salads...

Roasted Corn and Brussels Sprouts Succotash
Recipe courtesy Aaron McCargo Jr.

Serves: 4 to 6 servings.

Ingredients:

1 tablespoon olive oil
3/4 pound bacon, diced
3 tablespoons chopped garlic
3 shallots, sliced
3/4 pound Brussels sprouts, outer leaves peeled, halved
1 (16-ounce) bag frozen corn kernels, thawed
2 tablespoons chopped fresh thyme leaves
1 (15-ounce) can white beans, drained
4 plum tomatoes, seeded and finely diced
3 tablespoons chopped fresh parsley leaves
Pinch salt
Pinch freshly cracked black pepper
Squeeze fresh lemon juice

Directions:
Preheat the oven to 400 degrees F.

In a large oven-proof skillet over medium-high heat, add the oil. Add bacon and render for 4 to 5 minutes until crisp. Stir in the garlic, shallots, and Brussels sprouts and cook for 3 minutes. Add the corn kernels and thyme. Toss well and bake until the Brussels sprouts develop nice color, about 10 to 12 minutes. Remove the succotash from the oven and put it into a bowl. Add the white beans, tomatoes, and parsley. Toss well to combine. Season the succotash with salt, pepper, and fresh lemon juice, to taste. Transfer the succotash to a serving dish and serve.

Nancy

Here is a link that might be useful: recipe with video

since you have already one green veggie and don't want to include sweet potatoes....how about carrots?
Cardamom Carrots ....and if you're not fond of cardamom it works well with fresh ginger instead of the cardamom.
Ingredients:
1/4 cup orange juice
2 pounds carrots, cut into 2-inch julienne strips
1 teaspoon salt
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 teaspoon ground cardamom
1 teaspoon grated orange peel
Directions:
1. Place 1 in. of water in a saucepan; add carrots and salt. Bring to a boil; reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender; drain. In a large skillet, combine the orange juice, butter, brown sugar, cardamom and orange peel. Cook and stir over medium heat for 1-2 minutes or until sauce is thickened. Add carrots; toss to coat.

Linda C

Creamed onions. I use Julia's recipe.

And carrots, I just cook in a little water, drain, add butter and orange marmalade.

This is embarrassingly easy but I like having a couple of "easy" dishes when I'm doing T'giving. I use frozen corn -- Birds Eye Baby Gold and White Corn -- which IMO is exceptional. Everybody seems to love this simple little dish.

Confetti Corn

4 tablespoons butter
1 red bell pepper, diced
1 green pepper, diced
4 cups frozen corn
1/2 cup water
salt and pepper

Melt butter in sauce pan and cook diced peppers over medium heat for four minutes. Stir in corn and water. Cover and cook for 6 to 8 minutes. Season with salt and pepper.

Mom always made Turnip Puff from the Best of Bridge cookbook.
It's a definite hit, and the only way we like turnip.

Turnip Puff

6 cups cubed turnips
2 tbsp. butter
2 eggs, beaten
3 tbsp. flour
1 tbsp. brown sugar
1 tsp baking powder
salt and pepper to taste
1/2 cup fine bread crumbs
2 tbsp. butter, melted

Cook turnip until tender. Drain and mash. Add butter and eggs. Beat well. (this much can be done the day ahead.)

Combine flour, sugar, baking powder, salt, pepper and nutmeg. Stir into turnips.

Butter a casserole and put in turnip mixture; combine
crumbs and butter. Sprinkle on top. Bake at 375 F for 25 minutes or until light brown.

Spaghetti squash with fresh ginger.

I loosely follow this recipe below, but add a little butter, and salt & pepper. You can substitute honey or brown sugar for the maple syrup.

Here is a link that might be useful: http://www.epicurious.com/recipes/food/views/Maple-Ginger-Butternut-Squash-103193

Wow - that was fast. Now - how to choose? Carrots would be one good one - although I don't like cooked carrots, lots of people do. And creamed onions would make my most vegetable hating Dad happy.
Nancy - do you think your dish would suffer greatly if I left out the beans? Several family members don't care for beans - must be genetic. The confetti corn sounds good too - and you're right, simple is a good thing sometimes.
Jasdip - What's the finished texture of the Turnip Puff - it sounds intriguing...
J

There would be no problem if you left out the beans.

Toby, it's a light fluffy texture, due to the eggs. It doesn't have a strong turnip taste either.

Just to confuse you a little more, I'll add a couple more ideas! LOL

Roasted Cauliflower with Fresh Herbs and Parmesan

12c cauliflower florets (about 2 heads)
1-1/2 T olive oil
1T chopped fresh parsley
2Tsp chopped fresh thyme
2tsp chopped fresh tarragon
3 garlic cloves, minced
1/4 c grated parmesan cheese
2T fresh lemon juice
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 450F

Place cauliflower in large roasting pan or jelly roll pan. Drizzle with oil, toss well to coat. Bake at 450 for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with herbs and garlic, bake 5 minutes. Combine cauliflower mixture, cheese and remaining ingredients in large bowl, toss well to combine. Yield: 8 servings, about 1 cup each

Corn With Basil 2 10oz packages frozen corn 1/2c chopped onion 1/2c celery, thinly sliced 1 clove garlic, minced 2T butter 1/4tsp dried basil 1/2tsp salt 1 2oz jar diced pimientos, drained Combine corn, onion, celery, garlic and butter in saucepan, cook and stir over medium heat until onion is tender. Stir in remaining ingredients , reduce heat. Cover and cook until heated through, about 3\-5 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ROASTED CARROTS W/ THYME AND GARLIC GW\-posted by Rosemarythyme 11\-06 2 TBSP extra virgin olive oil 2 1/2 lb large carrots, halved lengthwise diagonally 1 TBSP unsalted butter 1 ( 2 \- 3 inch) head of garlic, cloves separated but left unpeeled 3 sprigs fresh thyme 1/4 tsp Maldon sea salt 1/8 tsp black pepper 1/2 c water Put over rack in middle position and preheat oven to 400 degrees. Heat oil in heavy ovenproof skillet over moderately high heat until very hot and just beginning to smoke, then add half of carrots, cut sides down, and cook, undisturbed, until they begin to brown, 12 to 15 minutes. Transfer to a plate. Brown remaining carrots in same manner but leave in skillet. Add butter and stir once, then return carrots on plate to skillet. Continue to cook over mod high heat, turning frequently until carrots are golden brown on edges, about 5 minutes more. Add garlic, thyme, sea salt, pepper and water and cover skillet tightly with foil. Roast in oven until carrots are tender, about 20 minutes. Remove foil and continue roasting, turning over carrots with tongs occasionally until edges are slightly crisp, 10 to 15 minutes more. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Maple Roasted Vegetables From Cuisine at Home Holiday Menus 1/4 c olive oil 1/4 c maple syrup 1 lb rutabaga, peeled and cut into 2" pieces 1 lb baby carrots 1 lb turnips, quartered 1 lb parsnips, quartered lengthwise 1 red onion, cut into wedges Salt & pepper to taste Chopped fresh thyme Preheat oven to 375F. Coat 2 large baking sheets with cooking spray. Whisk oil and syrup together in a small bowl. Combine prepared vegetables in a large bowl and drizzle with oil/syrup mixture. Sprinkle with salt & pepper, toss to coat. Divide vegetables between baking sheets and roast in oven until tender and browned, about 45 minutes. Sprinkle with thyme before serving. Linda

First... why no sweet potatoes just because there will be mashed?? We always had/have both. I always make candied sweet potatoes to take to T-Day dinner. And often creamed pearl onions. Reminds me of my Grandparents. Nana always said she made them for Pop-pop, but I always loved 'em.

I never make sweet potatoes for Thanksgiving (or any other time) except in a pie. I consider them to be dessert and are too sweet to eat with the regular meal.

I do like to make grilled marinated mushrooms, however. I use large button mushrooms, cut them into fourths, and marinate them for about half an hour in a blend of garlic, balsamic vinegar, thyme, mustard, olive oil, salt, and black pepper. Then I grill them or saute them. When they are cold, they are good on a green salad. I also almost always make a mushroom sauce in place of or in addition to gravy, and this is good on the green beans. One brother won't eat mushrooms or garlic, and so I make more than one sauce when he is around.

Lars

jasdip,
Would that be about 2 lbs. of turnips. It sounds really good.

Papanda, I bought 2 turnips today to make it with.
It cost me $3.20 at 70 cents/lb, so a 2 lb turnip should do.

I'm planning to double the recipe. We really like it, and I'll gladly bring any leftovers home.

I forgot to put the "pinch of nutmeg" in the ingredient list.

Jasdip.
I cut the recipe in half, using 1 lb. turnips. We had it for supper. It was fantastic!! Thanks much!

This is a good recipe. The Director of Nutrition and Food Servie at the hospital I retired from gave it to me. We both loved carrots, and he shared this with me when his wife made it for their Thanksgiving dinner and everyone loved it, so now they have to have it every Thanksgiving.

Horsey Carrotts
1 bag of baby carrots or 12 carrots, pared/sliced
1 cup mayonnaise
2 Tbs grated horseradish, more or less to taste
1/4 - 1/3 cup grated onion
1 tsp salt
1/2 tsp pepper
1 cup fresh, buttered bread crumbs

Cook carrots until tender; drain. Put in 1 quart baking dish. Preheat oven to 300. Combine mayonnaise and horseradish. Add onion, salt and pepper. Mix well and stir into carrots. Saute breadcrumbs in enough butter to coat and put on top of carrot mixture in baking dish. Bake 15 minutes. Can be done ahead and baked before dinner.

I just made something for Rosh Hashanah that I will probably trot out for TG - I threw in to a pan with a little oil a bag of frozen green beans (Trader Joe's haricot verts, fab quality), a bit of water and TJ's sweet chili sauce. Added some garlic for more umph and the veggies were GONE.

I've been obsessed with roasted vegetables lately, baked with only olive oil and salt, so this gives me some new ideas to try in the weeks ahead -- my family will thank you! ha!

We always have corn pudding, a recipe I have posted before, and probably will this year but I'm going to have to try Paprikash' Confetti Corn soon.

jude

tobyt, do you use a recipe for your green beans sauteed in garlic butter with slivered almonds. They sound delicious and like something we would truly enjoy. Would you mind sharing how you prepare, please.

jas - how many servings is that? Six? And have you tried reheating it and how does it turn out?

Maybe I shouldn't have asked - now I'm having a heck of a time deciding! Linda - that roasted cauliflower sounds so good - I love, love, roasted cauliflower!
Walnutcreek - I blanch the beans ahead of time and toast some slivered almonds ahead of time as well. Close to serving, I crush some garlic and slowly heat it with a little butter. When the butter is melted and the garlic is fragrant, add the beans and saute until crisp but tender. Stir in the almonds and serve.
Jane

Teresa, yes it makes 6 servings. Good guess! And it does reheat well.

Lars, sweet potatoes don't have to be candied or smothered with marshmallows. My favorite way to eat them is baked just like Russet potatoes, and even topped with cheddar or whatever kind of cheese I have on hand, some plain yogurt, which I use as a sub for sour cream, and all the other toppings I'd put on a regular baked potato. There's also a recipe out there for a casserole with chipotle peppers and cream. I think it's a Bobby Flay recipe. I've made it before. It's pretty spicy.

I'm planning to copy and paste several of these recipes. I'm glad for some new ideas.

Sally

Thank you, tobyt. I love green beans and just know I will love them cooked using your method.

Mine is fresh candied sweet potatoes.But the pineapple casserole is delish too.

Don't want to overload you, but I'll throw this one into the pot: http://www.bhg.com/recipe/vegetables/butternut-squash-gratin-with-creamed-spinach/ it's listed with butternut squash and spinach, but I think would work with any vegetables. It's thickened cream on the spinach, then the top gets dotted with cr�me fra�che and sprinkled with fresh grated parmesan before being baked. I was very happy to find a slightly-sophisticated veggie dish that could be made ahead with no ill effects. I grated the cheese into a baggie and made and refrigerated the cr�me fra�che when I put it together. Not sure how busy your Thanksgiving morning is, but we have to have several things ready beforehand to avoid total chaos. It could probably even be assembled a couple of hours before being baked, since there are no breadcrumbs in the topping.

I made the turnip puff last week and it was very good -- thanks for posting! Tonight we're trying the roasted cauliflower.... thanks to everyone for posting all these wonderful recipes!

JessyF - Could you please give me exact instructions for your green beans? Do you saute the beans in the oil before adding water? Is the water to finish the beans by steaming? How much water? Do you add the Chili Sauce at the end or when you add the water?

This looks like something my family would enjoy and I can keep all the ingredients on hand.

Thanks!

Jeri