My Thanksgiving Menu (From a Dietitian Who Can’t Cook)

It’s true. I’m a dietitian who can’t really cook. That doesn’t stop me from trying, of course. Just be warned: I rarely taste as I go, and I almost never follow directions. I like to live on the wild side. So with that in mind, here’s what I’m preparing for Thanksgiving this year!

How I Became the “Vegetable Girl”

I’ll be headed to my in-laws this year to celebrate the holiday, and ever since I started dating my now-husband, I’ve earned a reputation as the “vegetable girl.” Some people say the meal isn’t complete without meat or potatoes, but I’m convinced the veggies are the real superstars. They add crunch, color, texture, and bulk, and honestly, it’s pretty hard to mess them up.

So when we started our holiday gatherings, I naturally volunteered to bring the salad or a vegetable side. Fifteen years later, nothing has really changed. This Thanksgiving, I’ll be bringing one of my favorite winter salads and two of my go-to vegetable sides. Here are the recipes I’ll be using.

The Perfect Winter Salad

I grew up eating a pretty traditional “house style” salad: lettuce, tomatoes, cucumbers, and onions with a simple oil and vinegar dressing. Croutons were too fancy, ranch was too expensive, and adding fruit, cheese, or nuts was unthinkable. No wonder I didn’t love salads all that much.

It wasn’t until adulthood that I learned how fun and creative salads can be, especially when using seasonal winter fruits. The crunch of juicy pomegranate and crisp red apples paired with the sweet candied pecans and a tangy blue cheese creates a flavor profile that always leaves me wanting more. Let’s be honest, the mixed greens are really just the vehicle to carry all the fun stuff.

In this recipe from Dinner at the Zoo, chef and recipe developer Sara Welch uses a honey Dijon dressing to pull everything together. Keep the pecans raw if you’re watching your added sugar intake; otherwise, this recipe is divine.

Crispy Umami Brussels Sprouts

The crunchy, smoky, umami-rich flavor of roasted Brussels sprouts is something I’ve truly come to love. As a cruciferous vegetable in the cabbage family, Brussels sprouts aren’t always a kid favorite, but I’ve learned over the years that the cooking method makes all the difference. Roasting, rather than boiling, steaming, or microwaving, brings out their natural sweetness and cuts down on the sulfur aroma that can fill the kitchen. No shame in the microwave, but it definitely intensifies that smell.

In this recipe from Joyful Healthy Eats, recipe developer Krista Rollins uses a simple dressing of balsamic vinegar, tamari (a Japanese-style soy sauce), and garlic to build the flavor. Just slice the sprouts in half, toss them in the dressing, and roast at high heat (400°F or higher) for about 20 minutes. The result is extra-crispy edges with a tender center and minimal prep time.

If you’re watching your sodium intake, reduced-sodium tamari works well here too.

Savory Peas with Pancetta

And finally, the pièce de résistance: peas with pancetta, otherwise known as fancy bacon. What is the difference, you ask? Nutritionally, not much. From a flavor standpoint, pancetta is aged and salt-cured, giving it a more savory and slightly tangy profile compared to the smoky crispness of bacon.

This is another super simple recipe from What’s Gaby Cooking, by chef Gaby Dalkin. Frozen English peas, shallots, crushed red pepper, and a squeeze of lemon come together in about 15 minutes on the stovetop.

Looking for a truly vegetable-based option? Try swapping the pancetta for salty sunflower seeds or smoky marinated coconut flakes.