Of all the
holidays we celebrate, Thanksgiving is the one most defined by food. And, for
most of us that food is based on tradition. My own family looks forward to a
big bird with crisp golden skin served with rich pan gravy. They know there
will be homemade cranberry chutney, and since our family DNA harbors deep
Southern roots, cornbread dressing is a must at our table. However, when it
comes to the sides—those special recipes that play supporting roles in this
holiday menu—my clan is open to new creations.
I often
include new accompaniments like the delectable one featured here. A glorious
mélange of the season’s robust vegetables, including butternut squash, Brussels
sprouts, brown mushrooms, and leeks, this dish pairs fabulously with the
traditional bird and dressing. The vegetables are sautéed, scented with
rosemary, then sprinkled with toasted pecans, and Parmesan.