When you see pictures of traditional Thanksgiving dinners, you see a lot of browns and yellows: turkey, stuffing, gravy, corn, pumpkin pie, potatoes...you get the point. But there is nothing saying your meal has to be devoid of color! In fact the colors of the season provide numerous rich green, purple, orange and red options! Try experimenting with a few new things year to liven up your table, and get all those extra nutrients that will battle that post-Thanksgiving dinner induced food coma!
Cauliflower: Usually the white varieties are sold in the grocery store, but these are available in purples and oranges too! The purple variety has nutrients similar to red cabbage, while the orange variety has extra Vitamin A. Several farmer stands sell these at farmer's markets in the local area. Try swapping this in for your normal steamed cauliflower with a basic cheese sauce that kids will love! For an easy cheese sauce, melt 3 T butter saucepan over low heat. Whisk in 3 T flour then slowly add 1.5 cups of milk; stir in 1 cup shredded cheddar until incorporated.
Beets: Beets can easily be found in both gold and red varieties. These are a healthy and easy side dish to liven up your dinner table! To cook them, chop off the stems of the beets and cube into 1 inch pieces. Toss with olive oil to coat, and sprinkle with salt. Double wrap in aluminum foil and bake at 400F for about 30 minutes.
Brussels Sprouts: These little green cabbage-like vegetables are becoming more popular at Thanksgiving tables, but maybe you haven't tried to make them yet. They are quite simple to make and pack a lot of nutrients. Cook just as the beets, but for about 10 minutes longer. You'll be surprised how tasty these are!
Potatoes: No Thanksgiving table is complete without potatoes! But instead of doing the standard orange sweet potatoes or white mashed potato, try serving up roasted colorful fingerling potatoes instead. They come in yellow, orange, red and purple and again can be tossed with just a little olive oil, sprinkled with steak seasoning (salt, pepper and garlic), spread on a cookie sheet and roasted at 425F for 25 minutes.