For most Americans, Thanksgiving is all about Thanksgiving sides like green bean casseroles, mountains of mashed potatoes, roll after roll, stuffing, cranberry sauce and rivers of gravy. While you really can’t go wrong with any these Thanksgiving side dishes, sometimes it’s fun to break from tradition and serve something a little out of the ordinary. We wanted to share two unique Thanksgiving side dishes that will impress your guests. Who knows, maybe some of these side dishes will even turn into a new tradition?

Roasted Broccoli with Walnuts and Goat Cheese


broccoli-thanksgiving-sides savor culinary services holiday meals and catering


Fresh Heads of Broccoli

Goat Cheese

Red Onion



  1. Preheat the oven to 350 degrees.
  2. Wash broccoli and cut off stems. Place on baking sheet and drizzle with olive oil.
  3. Place the broccoli in the oven for about 10 minutes, turning the broccoli over halfway through cooking. You want to cook it until it is just a little crispy.
  4. Chop red onions into small rings and crumble the goat cheese into small pieces.
  5. Place broccoli in a serving dish and sprinkle with red onion rings, whole walnuts and crumbled goat cheese.

This side dish is really simple but looks very elegant. If you’re not a fan of goat cheese, you could always swap for blue cheese if you like a little tang!

Orange Glazed Ginger Chile Carrots




26 Small colored carrots with tops (about 1 3/4 lb.)

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon ground cumin

1/2 cup orange marmalade

1/2 cup fresh orange juice

1 teaspoon ground ginger

1/4 teaspoon dried crushed red pepper

1 teaspoon minced fresh rosemary leaves (optional)

Freshly ground black pepper


  1. Preheat oven to 475°. Cut tops from carrots, leaving 1 inch of greenery on each. Use a vegetable peeler to peel outer layer of tops. Peel carrots, if desired. Toss together carrots and oil in a large bowl. Sprinkle with salt and cumin. Spread carrots in a single layer in an aluminum foil-lined jelly-roll pan; bake 25 minutes or just until carrots are tender and browned.
  2. Meanwhile, bring marmalade and next 3 ingredients to a boil in a small saucepan over medium heat. Boil, stirring often, 4 to 6 minutes or until thickened. Stir in rosemary, if desired.
  3. Transfer carrots to a large serving bowl; add marmalade mixture, and toss to coat. Season to taste with pepper. Serve hot or at room temperature.

Having part of the tops on the carrots make this look really sophisticated, without a lot of work! The flavors in this dish are also out of this world, so definitely a favorite!

Want us to take care of your Thanksgiving side dishes, main entree or the desserts? We can cook your entire holiday meal or just certain parts of it that you’d rather not tackle yourself! We’re booking up quickly, so reserve your spot now!