I’d like an additional side or two for Thanksgiving that are not the usual. That is, something besides stuffing, mashed potatoes, green bean casserole, sweet potatoes, cranberries. Not into turnips.
Any ideas and a receipe? The easier the better. And if if could be something people who want to bring something but are traveling a few hours could prepare-- all the better. But not required. No desserts are necessary.
Grilled veggies are great and can be hot or cold. Those apple roses mentioned above sound adorable and delicious.
Here ya go:
Roasted brussel sprouts with balsamic vinegar and bacon.
Jello salad. 
How about corn pudding or some kind of creamed or sautéed spinach dish? Or a beet salad or sautéed mushrooms?
I roast colorful root veggies with apples and sliced fennel bulb.
Roasted or grilled asparagus since you already have potatoes and sweet potatoes?
Cut Brussel sprouts in half and pan-fry them in a little bit of butter and a splash of white wine until all liquid is gone. Salt and pepper to taste. 
roasted brussel sprouts - stuffed mushrooms (these are what I am serving besides the usual)
Last year my niece brought a tray of roasted carrots. They still had some “crunch” to them. She had orange, gold and purple and somehow had them sliced the long way with some of the greens still attached. It was so simple, yet stunning and yummy.
I buy bags of frozen Brussel sprouts from Trader Joe’s–$.99/lb.!!! I open one side of the bag and pour in a little oil, move them around in the bag with my hands, pour them onto a baking sheet covered with aluminum foil, Roast them at 475 for 15 minutes, take them out and sprinkle balsamic vinegar, put them back in for 10 more minutes. Good hot or at room temperature.
Grilled beet salad was a huge hit when I made it. I’m not sure if they’re currently in season as HI doesn’t have “normal” seasons.
Our family loves mushrooms, so roasted sliced portabella mushroons are always a huge hit.
One of our family favorites is Waldorf salad. I combine cubed apples (I usually use a combination of different colored apples like Gala, Golden Delicious and Granny Smith), chopped walnuts, chopped celery, raisins (or dried cranberries or dried cherries) and enough mayonnaise to hold it together without being too goopy. I think traditional Waldorf Salad has red seedless grapes in it, but I’ve never included those.
Am I the only one not fond of brussel sprouts?
@doschicos, I love Brussels sprouts, but no one else in my family does!
Our holiday table always includes a broccoli and rice casserole. I use fresh broccoli instead of frozen. Made with chicken soup and cheez whiz. If interested, I will look for the official recipe.
Corn souffle with bacon and comte’. It’s delicious. I do not cut the corn off fresh ears as they suggest but purchase a high quality frozen corn. Alexia brand has a “supersweet” organic corn which is very good. Cascadian Farm also does organic frozen corn.
http://www.foodandwine.com/recipes/fresh-corn-souffle-bacon-and-comte
Creamed onions?
I like to also add a “cold” side - so even something like a cold roasted beet/feta salad.
Also these are tried and true - I’ve made them both for Thanksgiving and they were gobbled down!
http://www.aspicyperspective.com/roasted-root-vegetables-salad
http://espressoandcream.com/2010/11/autumn-chopped-salad.html
Even something nice and crisp like a spinach salad with pomegranate seeds or craisins thrown in for color and taste. It’s nice to have something crisp to balance out the heavier foods and something that doesn’t need cooking.