Sneak more veggies onto your Thanksgiving table with these tips
November 16, 2012
By Kelly Anne Fitzpatrick
Sure, most Thanksgiving dinners offer a few healthy, veggie-based options, but everyone knows the turkey, mashed potatoes, gravy and other starchy, fatty dishes are the favorites. Here, our ways to sneak more veggies onto the table without sacrificing the favorites:
Mash 'em into the potatoes
You could probably get away with serving mashed cauliflower instead of mashed potatoes, but if you're worried your guests won't love the swap, serve a mixture of mashed potatoes and cauliflower (prep your usual mashed potato recipe, just substitute half the potatoes for cauliflower). We swear, they won't even notice the difference!
Add to the sweet potatoes
When serving sweet potatoes, mash them with carrots. You'll be adding even more beta-carotene, vitamins A and C, and a deeper, more complex flavor. Butternut squash or pureed pumpkin are also great additions.
Grate 'em into the casserole
Any kind of casserole (think: creamed corn casserole) can get jazzed up with veggies. Simply grate veggies like carrots and zucchini into the dish before baking. Just remember to choose your veggies based on how noticeable you want them to be — for example, carrots have much more flavor than zucchini.
Not everyone has a soup course on Thanksgiving, but serving a pureed soup, like butternut squash, offers the opportunity to sneak in carrots and even apples.
Roast more than
Whether Brussels sprouts are a star side dish or (more likely) just around for the sake of tradition, adding more veggies to the mix — like radishes, new potatoes, onions or just about anything else you can think of —might trick those Brussels-sprout-haters into trying (and loving) at least a serving. Hint: The trick to delicious sprouts is roasting them rather than boiling or steaming.