Thanksgiving Side Dish Recipes

roasted turkey on a platter

Herb Roasted Carrots and Parsnips

Makes 8 servings

  • 6 parsnips
  • 7 carrots
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • 1 tablespoon rosemary, chopped
  • 1 tablespoon sage, chopped


  1. Preheat the oven to 350 degrees F.
  2. Peel the parsnips and carrots. Cut them into chunky pieces roughly 2inches long and 3/4-inch thick. All the pieces should be of uniform size and shape. Toss the parsnips and carrots with the oil, salt, pepper, rosemary and sage in a large bowl. Spread in a large, shallow baking pan. Roast the vegetables in the lower third of the oven until tender, about 30 to 35 minutes.

Nutrition information per 4-ounce serving: 130 calories, 1 gram protein, 16 grams carbohydrates, 7 grams fat, 460 milligrams sodium, 0 milligrams cholesterol, 3 grams fiber.

Tarragon Green Beans

Makes 8 servings

  • 2 pounds green beans, trimmed
  • 1 tablespoon butter
  • 1 tablespoon shallots, minced
  • 1 tablespoon tarragon, roughly chopped
  • Salt and freshly ground black pepper, to taste
  1. Parboil the beans in salted water until tender to the bite, about five minutes. Drain. Saute the shallots in butter until tender, add the beans, and saute for two to three minutes, until warm. Stir in the chopped tarragon, season with salt and pepper, and serve.

Nutrition information per 4-ounce serving: 50 calories, 2 grams protein, 8 grams carbohydrates, 1.5 grams fat, 150 milligrams sodium, 5 milligrams cholesterol, 4 grams fiber.

Poblano Herbed Pilaf

Makes 8 servings

  • 2 poblano chiles, seeded and coarsely chopped
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh mint 
  • 1/2 cup chopped fresh oregano
  • 4 teaspoons vegetable oil
  • 2 tablespoons minced shallot or yellow onion
  • 1 1/2 cups long-grain white rice
  • Salt and freshly ground black pepper, to taste
  1. Preheat oven to 350 F.
  2. In a small bowl, combine the chilies, basil, mint and oregano with three cups water. Heat the oil in an ovenproof saucepan over medium heat and saute the shallot until translucent, five to six minutes. Add the rice and saute until coated with oil and heated through, about one minute. (Some of the rice may jump or pop.)
  3. Add the herb mixture. Bring to a simmer, stirring the rice once or twice to prevent it from clumping together or sticking to the bottom of the pan. Add 1 teaspoon salt and pepper to taste.
  4. Cover the pan and place it in the oven. Cook until the grains are tender to the bite, 12 to 14 minutes. Remove from the heat and let stand, covered, for five minutes to steam. Uncover and, using a fork, separate the grains and release the steam. Taste pilaf and season with salt and pepper; serve at once.

Nutrition information per 5-ounce serving: 180 calories, 4 grams protein, 34 grams carbohydrates, 3 grams fat, 150 milligrams sodium, 0 milligrams cholesterol, 2 grams fiber.

Poblano Chiles

Poblano chiles are large, green, mild chiles.  To get the most flavor out of them, toast them over a gas flame or in the oven until the skins turn black. Then place the chiles in a paper bag to "sweat".  The peels will loosen and you can remove the black skin. Then use the chiles per your recipe.  They are a excellent addition to rice recipes.


Barbara Bowman graduated with degree in Foods and Nutrition from San Jose State University. As CEO of she spends most waking hours writing, cooking, eating, gardening and traveling.