Most people have the same Thanksgiving side dishes year after year. For some it is the continuity and tradition of the same recipes that they enjoyed as children. For others it is the easiest way to create a meal.

If you are getting tired of the same, predictable side dishes every Thanksgiving maybe it is time to cut your way out of the produce box and think about something a little different. Mix it up a little, add new flavors and textures, and channel your inner foodie.

You can serve green beans without pouring cream of mushroom soup over them and it might be time to introduce the family to something besides buttered corn kernels. You can use the same vegetables you always have but by using new techniques and flavor combinations you can give them a totally different appeal.

Corn pudding is a southern favorite. It is somewhere between a souffle and a casserole with plenty of corn flavor. You can put this together quickly Thanksgiving Day or make it ahead and warm it up. If you do warm it up the flavor will be excellent but the texture will be a little different than if it is served fresh from the oven. The recipe calls for butter or bacon fat. The bacon fat is better but many people cringe at the thought.

serves 8

• 1/4 cup unsalted butter or bacon fat
• 2 cups chopped onion
• 1/4 pound bacon, cut in small pieces
• 1teaspoon dried chipotle, optional OR 2 (4 oz.) cans of green chiles
• 6 eggs
• 1/8 cup cornmeal
• 2 cups cream
• 1/2 cup half and half (light cream)
• 2 lbs frozen organic corn or 6 cups fresh kernels
• 1 teaspoon salt
• 1/2 teaspoon pepper
• pinch of cayenne pepper

Instructions:

1. Preheat oven to 350. Grease a 13 x 9 inch casserole dish.
2. Fry the bacon and onion in the fat until the bacon is done and the onion is transparent. Pour off all but 2 tablespoons of the fat.
3. Beat eggs, cream,cornmeal, half and half until well mixed. Add salt, pepper, and cayenne.
4. Stir in the rest of the ingredients.
5. Pour into the casserole and bake for 45 minutes or until golden brown. Serve warm.

Many people don't like Brussels sprouts. They can be bitter if they are too big or too old. For the best flavor always buy them fresh, in season, and choose the smallest orbs possible. The outer leaves should be fresh looking and not dry, yellow, or wilted.

These are unusual but delicious. Most people who don't like Brussels sprouts like them. People who do like Brussels sprouts love them.

serves 8

• 3 Tbs extra virgin olive oil
• 1 chopped onion
• 2 lbs Brussels sprouts
• 1 c shelled pistachios
• 1 tsp cardamom
• sea salt crystals to taste
• pepper to taste
• 3 tbs lemon juice
• 3 tbs butter

Instructions 

1. Steam the Brussels sprouts just until barely tender and then quarter.
2. Heat the olive oil in the pan until sizzling.
3. Add the onions and Brussels sprouts. Saute until the vegetables begin to caramelize and brown a little. Do not let them burn but do let them color.
4. Add cardamom, pistachios, butter, salt and pepper.
5. Drizzle with the lemon juice and serve.

The carrots have a unique flavor that is delicate and intriguing. The carrots are naturally sweet so don't need much to bring out the flavor. The anise and vanilla add a depth and richness to the carrots and the lemon keeps them from tasting dessert-like.

serves 8

• 4 lbs carrots, peeled
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 star anise
• 2 inches of vanilla bean
• Pinch of salt
• Coarsely ground pepper to taste
• 1 tablespoon turbinado sugar crystals
• 1/4 cup unsalted butter

Instructions 

1. Bring the lemon juice, zest, sugar, butter, star anise, vanilla bean (if using extract add it after the sauce is cooked) , salt and pepper just to a boil and remove from the heat. Allow to stand for about five minutes, covered. You can easily do this in a microwave with a microwave safe casserole dish.
2. Add the carrots and cover.
3. Return to the heat and steam until the carrots are tender, about 8 minutes. Do not let them boil dry, add a little water as needed.
4. Braise the carrots with the sauce every few minutes.
5. If you are using vanilla extract rather than the bean add it just before serving.

This is a little different from what most people expect from green beans. The orange add a little tang while the pecans give the dish rich flavor. You can squeeze a fresh orange over the green beans just before serving for more flavor. 

serves 8 

• 2 pounds green beans
• 1/4 cup butter
• 1 cup chopped, toasted pecans
• 2 tbs. orange peel
• 1/4 cup chopped onion
• Coarse sea salt to taste 
• Pepper to taste 

Instructions 

1. Clean and trim beans. Cook until just tender.
2. Saute the onion in butter until transparent.
3. Add the orange peel and pecans to the butter and onions.
4. Stir in the green beans until coated with the butter.
5. Serve hot. 

For more Thanksgiving recipes and tips check out these hubs:

Sweet Potatoes

Turkey and Traditional Menu

Homemade Brown N Serve Rolls

25 Best Pies for Thanksgiving