This year, we’re hosting the family, and while my tablescape will never equal my mother’s (seriously, her tables would make Martha Stewart green with envy!), we will have a lovely turkey with all sorts of yummy sides and pies to nourish our loved one’s bodies and souls. I’m in charge of the sides, and I have been dithering for weeks over what to make. Here are some of the finalists!

Herbed Hasselback Sweet Potatoes

This is an easy side for a smallish (two to eight people). The sweet potatoes get crispy on the outside with lovely, creamy centers. This recipe is for four, but it can be scaled up or down!

Ingredients

4 small sweet potatoes, scrubbed

2 tablespoons olive oil, plus more for baking sheet

2 tablespoon butter

1 small shallot, minced

1 tablespoon fresh rosemary leaves, minced

1 tablespoon fresh sage leaves, minced

Kosher salt and freshly ground pepper to taste

Directions

Preheat oven to 425°. In a small saucepan, combine the 2 tablespoons of olive oil, the butter, the shallot, the rosemary leaves, and the sage leaves over medium low heat. Heat until you can smell the herbs and shallot, about 4 minutes.

To cut the potatoes, place a chopstick on either side of a potato. These are there to make sure you don’t cut all the way through the potato. Cut slits approximately ¼ inch apart down the rounded side of the potato. Transfer to a baking sheet covered with foil that’s been lightly oiled.

Brush the potatoes with the herb mixture, making sure to get in between the cuts! Season with kosher salt and freshly ground pepper and roast for 30 to 40 minutes, or until the edges of the potato slices are crispy and the meat is cooked through. These can be served warm or room temperature.

Slow Cooker Smoky Glazed Carrots

Let’s face it, the oven gets a workout on Thanksgiving. Why not use your trusty slow cooker to take some of the pressure off? The best thing is that these carrots are DELICIOUS. This serves eight as a side.

Ingredients

2 pounds carrots, peeled and cut into ½ inch slices

¼ cup (1/2 stick) butter

¼ cup light brown sugar

½ teaspoon smoked paprika (either hot or sweet, I use a combination of both)

½ teaspoon cumin

Kosher salt and freshly ground pepper to taste

Directions

In a small saucepan, melt the butter with the sugar, smoked paprika, cumin , salt, and pepper.

Place the carrots in the slow cooker and pour over the spiced butter, tossing to coat. Cook on HIGH for 3 hours, or until the carrots are softened. Remove the cover of the slow cooker and continue to cook for about 15 more minutes to thicken the glaze. Serve warm or at room temperature.

Citrus-Arugula Salad with Feta and a Shallot Vinaigrette

Not everyone thinks of a salad for the Thanksgiving table, but this citrusy salad perfectly balances the turkey, ham, and heavy sides. The best part? It can be prepped ahead of time and assembled while the turkey is being carved! This will serve eight as a side.

Ingredients

For the Salad

6 large naval oranges, cut into segments

6 blood oranges, cut into segments

2 ruby red grapefruit, cut into segments

½ large or 1 small red onion, sliced into thin rings

10 ounces arugula

¼ cup pine nuts, toasted briefly in a dry skillet over medium heat

4 ounces panela cheese, crumbled

For the Dressing

3 tablespoons sherry vinegar

1 tablespoon minced shallot

1 tablespoon whole grained mustard

4 tablespoons extra-virgin olive oil

Kosher salt and pepper to taste

Directions

For the Salad

Just before serving, combine and toss with the dressing.

For the Dressing

Place all ingredients in a jar with a tight fitting lid and shake well until the salt dissolves.

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