November 7, 2026
Every November, the turkey—or, perhaps, vegan turkey—gets top billing. It gets the centerpiece, the carving knife, the dramatic entrance. Meanwhile, the Brussels sprouts are waiting patiently in the wings, hoping someone notices they’re actually delicious.
This Thanksgiving, we’re making a case for the supporting cast.
Fall produce is having a moment, and the holiday table is the perfect place to let it shine. Think deeply caramelized carrots, crispy-edged Brussels sprouts, velvety sweet potatoes, and roasted winter squash with just enough sweetness to feel like a treat. These aren’t just obligatory sides to make the plate look balanced. With the right preparation, they can be the dishes everyone reaches for first.
The secret? Give vegetables a little contrast.
Roasting brings out the natural sweetness in root vegetables and squash. A bright vinaigrette or squeeze of citrus cuts through richer dishes. Toasted nuts and seeds add crunch to creamy purées, while fresh herbs bring color and lift to a table full of warm, savory flavors. A little acidity, a little texture, and a little seasoning can turn familiar produce into something memorable.
For chefs, cafés, and retailers, Thanksgiving is also a chance to get creative with seasonal ingredients beyond the traditional dinner plate. Roasted squash can become a hearty grain bowl or a savory tart. Brussels sprouts can be shaved raw into a crunchy salad or roasted and tossed with a tangy dressing. Sweet potatoes can move from side dish to soup, sandwich filling, or even a seasonal baked good.
And don’t overlook the ingredients that make everything better. Apples and pears bring sweetness to salads and chutneys. Cranberries add a tart pop to sauces, spreads, and baked goods. Winter squash seeds can be toasted for a crunchy garnish, while hardy herbs like rosemary and sage bring unmistakable holiday flavor.
There’s a practical bonus, too: versatility. When ingredients can work across several dishes, menus become easier to plan and seasonal sourcing can go further. Repurposing vegetable trimmings for stocks, finding creative uses for surplus produce, and planning dishes around overlapping ingredients can also help reduce food waste during one of the busiest food seasons of the year.
So, by all means, enjoy the (plant-based) turkey. Pass the gravy. Defend your favorite stuffing recipe with the passion it deserves.
But this Thanksgiving, save a little room for the vegetables. They might just steal the show.
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