Side tracked

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Last week, I gave you recipes for a perfect roast turkey, mushroom stuffing and homemade cranberry sauce. Now it’s time to turn our culinary attention to delicious vegetables and sides that can be made the morning of Thanksgiving or the day before.

Sweet potatoes are a favorite in our home. We eat them throughout the autumn and winter and my version is quick and easy.

We always have Brussels sprouts and I’m forever looking for new ways to prepare them. A number of years ago, the Sunday New York Times Magazine ran a recipe that was a bit unusual. Instead of serving the sprouts whole, core them and peel the leaves off before cooking. Add crisp pancetta or simply saut� with olive oil and garlic. Caramelized shallots are another alternative for this dish.

Green beans are versatile and may be prepared in a myriad of ways. I like to blanch them, then saut� in olive oil and garlic.

Creamed onions are a beloved side dish in the South. For years I bought small boiling onions and took the time to cook and peel them. They are now available jarred — so just rinse well and make a classic white sauce.

One year, I nixed the mashed potatoes and made the delicious Turnip Gratin. It quickly disappeared. Don’t turn your nose up at turnips, especially if you have not cooked them in a long time or never even tasted them.

Since root vegetables such as turnips and parsnips are in season, put them on a baking sheet to roast alongside carrots and asparagus. All you need to do is drizzle with olive oil, add salt and pepper and roast in a 400-degree oven for 30 minutes.

Happy Thanksgiving!

Ingredients:

• 3 tablespoons olive oil
• 3 large shallots, sliced
• 2 pounds of Brussels sprouts, washed, cored and leaves separated
• Kosher salt and freshly ground black pepper, to taste
• 1/2 pound of pancetta, sliced, cooked crisp and drained
• Sprinkling of Parmigiano-Reggiano

• Heat the oil over medium-high in a large skillet. Add the shallots and saut� for about three to five minutes. Add the Brussels sprout leaves and saut�, mixing with the shallots, for about three to five minutes. Add the pancetta, salt and pepper.
• Place the mixture in a serving bowl and top with the cheese.
• Serves eight.

Note from Phyllis: Pancetta is salty, so remember to go easy on the salt.

Ingredients:

• 1 stick of butter
• 5 pounds of sweet potatoes, peeled and cut into chunks
• 1 cup of brown sugar
• 2 tablespoons sugar
• 1 cup of water
• Pecan halves

Directions:

• Melt the butter in a large pot over medium-high heat. Add the sweet potatoes and coat well with the butter. Add the brown sugar, sugar and water. Blend well.
• Bring the potatoes to a boil, lower the heat to medium, cover and cook for about 40 minutes, stirring from time to time.
• Place the potatoes in a large casserole. Top with pecans. Place in a pre-heated 350-degree oven for 10 minutes.
• Serves eight.

Note from Phyllis: You can bake the potatoes in the oven while the turkey is resting.

Ingredients:

• 3 pounds of white turnips, peeled and sliced
• 1 stick of butter
• 1 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 1 cup of heavy cream
• 2 tablespoons plain bread crumbs

Directions:

• Bring a large pot of water to a boil. Add the turnips and parboil for five minutes. Drain.
• Spray a 12-inch gratin dish with nonstick vegetable spray. Add the turnips in layers, dotting each layer with the butter, thyme, salt and pepper.
• When the pan is filled, pour the cream over the turnips. Dot with more butter and top with the bread crumbs.
• Bake in a 350-degree preheated oven for 50 to 60 minutes.
• Serves eight.

Note from Phyllis: You can bake the gratin and sweet potatoes at the same time.

Ingredients:

• 4 tablespoons butter
• 4 tablespoons flour
• Kosher salt and freshly ground black pepper, to taste
• 1 quart of milk
• 2 1-pound jars of boiling onions, rinsed and drained

Directions:

• Melt the butter in a large saucepan over medium. Add the flour and "toss" around the pan. Season with the salt and pepper.
• Add the milk and raise the heat to medium-high. Constantly whisk the white sauce until thickened.
• Add the onions and heat through.
• Serves eight.