Vegetable Side Dishes, Part Two

Sautéed Apples and Carrots with Roasted Pecans

We have no real Thanksgiving traditions at our house. Last year was a big family event, with everyone bringing a specialty. One year the entire family went out for dinner. A few times we've traveled on that weekend, enjoying wonderful dinners at urban restaurants in other cities, with just a few family members joining us.

But somehow the humble little dinners we've had alone are my favorites. This year, because of my recent back injury, that's what we'll do: An unfussy dinner at home.

One thing I do like on my table each November: Green beans.

Here's my favorite option:

Green Beans Amandine with Shallots: This dish works best with fresh green beans, but frozen will do in a pinch. It pairs well with everything, from turkey to ham, from beef to fish.

I love shallots with green beans. The mild flavors compliment each other. Add something else, something a little richer, maybe and you've got a dish that happily accompanies turkey with all the trimmings:
Green Beans with Shallots and Pancetta.

A full turkey or ham dinner demands the addition of a tart or sweet side dish, too. Cranberry sauce, or even applesauce are contenders. But this dish, along with green beans, is really a spectacular option: Sweet, tart and nutty:

Sautéed Apples and Carrots with Roasted Pecans. I love this. I think it's the best thing I've ever done with apples. It's easy, too, and like the green bean dishes above, you can make it ahead of time and reheat it. In my experiences, most dishes improve after the flavors have time to marry.