A Good Appetite
These abundant vegetarian dishes from Melissa Clark aren’t just gorgeous. They’re sure to make everyone at the table happy.
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The traditional Thanksgiving table generally sticks to a muted, autumnal palette: bland beiges and tans, maybe accentuated by ruddy orange or maroon, and mild flavors to match.
This is a great year to add vibrancy and verve, not just for the visual thrill, but because colorful ingredients also often have the deepest, most complex flavors.
Given the stunning produce available this time of year, you don’t need to go very far. As long as you don’t overcook your vegetables and dull their hue, the verdant greenery of broccoli and string beans, the fuchsia purples of red cabbage and beets, the golden glow of squashes and sweet potatoes just need a little nudge.
To help the cause, I’ve come up with four new side dishes that are so eye-catching you won’t even need flowers at the table; these beauties are centerpiece enough.
Recipe: Green Beans With Lime and Red Onions
Every Thanksgiving meal needs a green vegetable to round out the carb-y mashed potatoes and stuffing, but the usual green bean casserole can seem a little sleepy. Instead, I like to shower crisp-textured beans with lime juice and herbs, which make them look even brighter.
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