I know this is hard to process, but we are already three quarters of the way through 2021! This also means that Canadian Thanksgiving is less than one month away. The holiday has always been one of my favorites because it is not about fairy tales or silly traditions. Thanksgiving is all about being grateful, and spending quality time with the ones you love. Another staple of this autumn celebration is the legendary feast that families enjoy together. We all know about the classic turkey dinner and pumpkin pie dessert, but arguably one of the more popular parts of the meal are all the side dishes that come along with the meats and sweets. A good side dish can elevate your meal from good to great, and they should not be overlooked. Obviously mashed potatoes, stuffing, gravy, and cranberry sauce are the big time players in the side dish world, so I will not be covering those foods. What I will be talking about are the hidden gems. The sides that don’t get enough recognition on your plate. They may not be as delicious as the previously mentioned foods, but that does not mean that they do not deserve to be excluded from your Thanksgiving dinner.

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The first side dish that I think needs a second look is brussel sprouts. This cruciferous vegetable has been hated on for generations and bashed in popular media as evil tiny cabbages. In reality, brussel sprouts are one of the most misunderstood foods when it comes to dinner time. For some reason everybody thinks they are the weakest link on your plate. This has most likely become popular opinion because people just don’t know how to prepare them the right way. In my opinion, the best way to cook brussel sprouts is cutting them in half, sautéeing them with butter or olive oil, and mixing in onions, garlic, lemon, Parmesan cheese, and most importantly bacon! I will admit that eating brussel sprouts straight up can be very boring and eventually sickening, which is why it is so important to incorporate some classic crowd pleasers to the dish to make it something special. Not to mention the nutritional value in brussel sprouts is elite. It will not make you feel guilty for mixing in bacon and cheese. In my personal experience, I have been enjoying this dish for years. It is one of the first things I go for when I’m filling out my plate.

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Mashed potatoes are a very popular side dish in Thanksgiving dinners for good reason. It has a warm simple flavor and a soft texture that any age can enjoy. The second side dish I think needs more respect is like mashed potatoes’ less talented brother, mashed sweet potatoes. I am not going to lie and say that this dish is better than the original potatoes, but that does not mean that they do not deserve a spot at the table. I will admit that it is an acquired taste. The sweetness is not everyone’s cup of tea. But if it is your thing, you will not be disappointed by sweet potatoes. My favourite way to do them is mashing them up like the usual mashed potatoes, adding pumpkin spice (cinnamon, nutmeg, allspice, cloves), placing it in a casserole dish, topping it with marshmallows, and gently baking it until it is golden brown. This is another dish that will remove your guilt for topping it with marshmallows. Sweet potatoes are rich in vitamin A which greatly benefits your immune system. If you are looking for a change of pace when it comes to potatoes, giving the orange and sweet variety a shot will not disappoint you.

Another classic staple to any home cooked meal is green beans, however they have been slept on as of late. All the trendier veggies have seemingly dominated the hearts and minds of foodies across North America. Green beans do not get as much hate as brussel sprouts, but they are definitely due for some love. They may not be as exciting as kale or the other superfoods, but green beans are a well rounded legume that can be a stable anchor to your plate. They are very high in vitamin K and calcium, which provide good bone health. They are relatively inexpensive, which is vital for Thanksgiving since you are going to be breaking the bank on getting a nice turkey. Green beans are also very versatile in the kitchen. You can quickly stir fry them with butter and garlic, blanch them, or bake them casserole style with crispy onions. Whatever mood you are going for, green beans can fit your mold and add some much needed vibrance to your plate.

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As you can see, the side dishes I decided to cover were all vegetables. This may not be a popular choice, but I think it is important to highlight these foods because the holiday season is already full of heavy meats, sweets, and other treats. They may not be as succulent as a turkey drumstick, or addictive as a slice of pumpkin pie with whipped cream, but they have their part to play. They are responsible for providing the vitamins and minerals you need in the midst of sugars, starches and fats. These three vegetables can also be used in many different ways, so feel free to experiment and try something new with them. If you have kids or picky friends and family, I can assure you that introducing them to a new version of brussel sprouts, sweet potatoes, and green beans may change their mind about them. This season is all about being grateful, and sharing that gratitude with the ones you love. Part of that is being grateful for our bodies, and their ability to function at a high level throughout the year. I cannot think of a better way to show gratitude to our bodies than by giving them the vital nutrients that they need to keep us going. Happy Thanksgiving!