If you’re scrambling for a Thanksgiving side dish—either as a guest or a host—Ina Garten’s Barefoot Contessa recipes offer a surprisingly simple solution. Three of her most accessible dishes can be made in under 20 minutes with minimal ingredients, delivering impressive flavor without the last-minute panic.
Sautéed Shredded Brussels Sprouts: A 15-Minute Wonder
These aren’t your grandma’s boiled Brussels sprouts. Garten’s approach uses a food processor to shred the sprouts into a slaw-like texture, ensuring even cooking and maximum crispness.
- Shred: Process whole Brussels sprouts until finely chopped.
- Sauté: Melt butter and olive oil in a hot pan, then toss in the sprouts with salt and pepper. Cook until bright green and slightly tender.
- Finish: Stir in balsamic vinegar just before serving. The acid cuts through the richness, adding a welcome balance.
Green Beans Gremolata: Simple Elegance
Don’t underestimate the power of perfectly dressed green beans. This recipe relies on the classic Italian gremolata —a bright mix of lemon zest, Parmesan cheese, and parsley—to elevate a basic side into something special. Blanching the beans first ensures they retain a vibrant color and crisp texture.
Find the full recipe at Barefoot Contessa
Sausage-Stuffed Mushrooms: Savory Bite-Sized Appeal
These stuffed mushrooms offer a satisfying alternative for meat-eaters at the Thanksgiving table. The combination of Italian sausage, creamy mascarpone, and crunchy panko breadcrumbs creates a rich, flavorful filling. This recipe works well as an appetizer too, if you need to fill gaps before the main course.
See the recipe on Food Network
These recipes prove that delicious Thanksgiving sides don’t have to be complicated. With Garten’s streamlined approach, even last-minute cooks can deliver a memorable feast without breaking a sweat.
