Regional side dishes spice up the Thanksgiving table

By JIM ROMANOFF - Associated Press | Wednesday, November 19, 2008 10:38 PM PST ∞

The turkey may be the star of Thanksgiving, but it would be a pretty dull meal without a great supporting cast.

Start planning now, and you can easily adapt some traditional side dishes with whatever seasonings or ingredients you like. For example, mashed potatoes are neutral enough to go with almost any flavor. For a California feel, whip them with some Napa Valley goat cheese. Or offer a hint of the Southwest by adding chopped roasted chiles and a pinch of ground chipotle pepper.

Cranberry sauce can take on a Midwestern style with the addition of some dried Michigan cherries, or become decidedly New Englandy when sweetened with maple syrup. A West Coast cranberry sauce can be made with the juice and zest of Valencia oranges and some slivered California almonds.

These recipes for glazed parsnips, shredded Brussels sprouts and mashed sweet potatoes are elegant sides that go well with any holiday meal, and can be modified to fit with the flavor theme of your Thanksgiving.

Balsamic glazed parsnips and onions can be transformed into a Northeastern dish by substituting cider vinegar for the balsamic vinegar and even maple syrup for the brown sugar.

For an Italian treatment, use carrots instead of parsnips and season the dish with an additional half-teaspoon each of dried basil and oregano before roasting.

Shredded Brussels sprouts with bacon take on a different feel with different meats. Instead of bacon, consider using bits of salty country ham from down South, Italian pancetta bacon, or even shreds of Cajun tasso, which is made with pork shoulder cured with garlic and cayenne pepper before being hot-smoked.

Maple-orange mashed sweet potatoes with toasted pecans is perhaps the most versatile recipe of the bunch. To make it Northwestern, use brown sugar instead of maple syrup and substitute toasted hazelnuts for the pecans.

For a Southwestern take, use honey as the sweetener, add 3/4 teaspoon of ground cumin, 3/4 teaspoon of ground cinnamon, 1/2 teaspoon of ground ancho chile and top with toasted pepitas (pumpkin seeds).

You even can make a Chinese variation by using brown sugar instead of maple syrup, adding a teaspoon of five-spice powder and topping the dish with toasted walnuts or pine nuts.

BALSAMIC GLAZED PARSNIPS AND ONIONS

2 pounds parsnips, trimmed, peeled and cut into sticks 2 inches long and 1/2 inch wide

2 medium yellow onions, halved and sliced

1/4 cup olive oil

1/4 cup balsamic vinegar

1/4 cup light brown sugar

1/2 teaspoon salt, or more to taste

1/2 teaspoon ground black pepper, or more to taste

Place rack in the lower third of oven. Heat oven to 450 degrees. Line a baking sheet with foil.

In large bowl, combine parsnips, onions, olive oil, vinegar and brown sugar. Transfer mixture to prepared baking sheet; season with salt and pepper. Cover baking sheet with foil.

Roast parsnips for 20 to 25 minutes, or until tender. Uncover baking sheet and continue roasting until parsnips are well-browned and glazed, 5 to 10 minutes longer, stirring once. Serves 8.

SHREDDED BRUSSELS SPROUTS WITH BACON

1 1/2 pounds brussels sprouts

4 slices bacon, chopped (about 1/2 cup)

1 large yellow onion, chopped (1 1/2 cups)

1/2 teaspoon dried thyme

One 14 1/2-ounce can chicken broth

Cut and discard the stem ends of the brussels sprouts, then pull off and discard any discolored outer leaves. Halve each sprout lengthwise, then slice the halves thinly crosswise to make shreds.

In large nonstick skillet over medium-high heat, cook bacon until it begins to brown, about 4 minutes. Add onions and thyme and saute until onions are tender, about 4 minutes.

Add the brussels sprouts and broth. Cover pan, adjusting heat to maintain a simmer. Cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper. Serves 8.

MAPLE-ORANGE MASHED SWEET POTATOES WITH TOASTED PECANS

4 pounds sweet potatoes

1/4 cup chopped pecans

1/4 cup orange juice concentrate

1/4 cup maple syrup

Heat oven to 400 degrees.

Scrub and dry sweet potatoes. Pierce each potato several times with tip of a knife. Bake potatoes for 40 to 60 minutes, or until tender, turning potatoes once.

Meanwhile, in small, dry skillet over medium-low heat, toast chopped pecans, stirring often, until lightly browned and fragrant, 3 to 5 minutes. Transfer to plate and set aside.

Let sweet potatoes cool enough to handle. Split each and scoop the flesh into a large mixing bowl. Discard skins.

In small saucepan over medium heat, heat the orange juice concentrate and maple syrup until hot.

Mash the sweet potatoes using a potato masher. Stir in the orange juice concentrate and maple syrup, then season with salt and pepper. Transfer to a serving bowl and sprinkle with the reserved toasted pecans. Serves 8.