Can you believe Thanksgiving is already around the corner? I’m on the hook for side dishes this year, and sweet potatoes are an absolute staple at every classic Thanksgiving spread. While the marshmallow-topped sweet potato casserole is a classic, it’s completely loaded with sugar at…
Thanksgiving is full of local traditions, both regional and individual (or, more likely, familial). Thanksgiving could mean turkey (of course), or lobster (a New England tradition), or maybe wild-rice casserole (if you’re in Minnesota). The regional variety makes sense, as different things are seasonal across…
Roasted green beans is one of my favorite fall-transition side dishes. Fresh green beans taste nothing like their canned cousins; they maintain their texture a whole lot better, and roasting them brings out a sweetness in addition to any grassy notes. Add a tomato confit on top, and you have a dish that tastes extravagant, but is actually very hands-off and easy to make.
This dish has its origins in a side I made for Thanksgiving in 2020. Rather than make a green bean casserole, I decided that I wanted to make something more fresh. That first version, however, was very involved. Like, I made half of it the night before and then the other half the day-of. The tomatoes were cooked two different ways. It was delicious, but labor intense. I can assure you, though, that this version is just as delicious, but way easier to make.
