Well there is green beans, brussle sprouts, corn, asparagus, several kinds of squash, onions, clelery, rutabega and likely more that i can't think of at the moment.
At various times I have served greenbeans almondine, or with caramelized onions and a balsamic reduction, roasted brusselsprouts, scalloped corn, roasted asparagusw ith sesame seeds, creamed onions, baked onions with parmesan cheese, baked celery with blue cheese, mashed rutabega, baked rutabega, butternut squash and carrots...but I am not home right now and don't have my recipes with me.
Perhaps someone will have a recipe for what I mentiones, or you could look one up on the web.
Linda C

I make the "French's" Green Bean Casserole, but sub Winter Mix (Broc/Cauliflower) and add in a cup of cheese.
Mmmmmmmmmmmm

If Asparagas stays about the price it is right now, I'll probably roast some of those too.

My family has two vegetable dishes that are traditional for all holidays. A sweet potato casserole and a carrot, broccoli, water chestnut and califlower casserole.
Sweet Potato Casserole:
1 18oz can of vacuumed packed sweet potatoes
1/2 Cup sugar
1/2 Cup butter (cream with sugar)
2 eggs beaten
1 teaspoon vanilla
1/3 Cup of milk
TOPPING:
1/3 Cup melted butter
1 Cup light brown sugar
1/2 Cup flour
1 Cup chopped pecans

Mash sweet potatoes, mix in sugar, butter, eggs, vanilla and milk. Put in 13 x 9 inch baking dish.
Topping: Melt butter and mix in remaining ingredients. Sprinkle on top of potatoes.
Bake at 350 for 25 minutes. Serves 8-10

Carrot Broccoli Water Chestut Califlower Casserole:
1 large bag (18oz) of frozen carrots, broccoli and water chestuts
1 large bag (18 oz) of frozen carrots, broccoli and Califlower
1/4 LB of Velveeta Cheese, sliced
1 stick of butter or margarine, melted
1 tube crushed Ritz Crackers.

Pre cook 1 bag of vegetables in the microwave for 5 or 6 minutes, then place cooked vegetables in a 2 quart casserole dish. Place a layer of sliced cheese over vegetables. Pre cook second bag of vegetables and place on top of the cheese. Top the second layer of vegetables with another layer of sliced cheese. Melt the butter. Crush the crackers and add to the melted butter. Sprinkle onto the cheese layer. Bake at 325 - 350 for 30 - 45 minutres. Serves 7-9 people.
(Both of these can be made ahead and refrigerated)

This one's good, and a litle different.

Becky
Lompoc, CA

* Exported from MasterCook *

Onion Pudding

Recipe By :Parents Magazine November, 1995
Serving Size : 8 Preparation Time :0:50
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon oil
2 tablespoons butter
2 pounds onions -- thinly sliced
1 teaspoon sugar
1/4 cup flour, all-purpose
2 cups milk
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
1 slice bread
1 tablespoon parsley

1. Lightly grease a 9" or 10" (1-quart) shallow casserole or pie plate with nonstick cooking spray. In large non-stick skillet heat oil and butter over medium heat. Add onions and sprinkle with sugar. Cook until golden and softened, stirring occasionally, about 20 minutes, reducing heat to medium-low if onions are burning.

2. Stir flour into onions and cook 1 minute. Increase heat to medium-high. Using wire whisk or fork, gradually add milk, stirring constantly to prevent lumps. Stir in salt, pepper and nutmeg. Bring to a boil; reduce heat to medium-low and simmer 4 to 5 minutes until thickened. Pour mixture into casserole.

3. In small food processor, process bread and parsley, if desired, to make bread crumbs.

4. Preheat oven to 350F. Sprinkle top of pie with bread crumbs. Bake uncovered about 30 minutes or until heated through.

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In addition to LindaC's list, think in terms of autumn crops. That would mean any of the root veggies (parsnips, turnips, beets); greens of all kinds; cole crops in addition to Brussels sprouts (cabbages, kohl rabi, cauliflower, etc.).

Think outside the box a little. In other parts of the world, for instance, cucumbers as a cooked veggie are popular. Ditto for radishes.

Maybe ring the changes on more familiar veggies. If you normally serve zucchini or summer squash merely boiled and buttered, try serving it stuffed instead.

Presentation can make a world of difference, and turn plebian veggies into holiday special treats. What about vegetable timbales, for example, or croquettes, or puddings? Offbeat presentations, like eggplant ravioli are worth the trouble.

Really, if you give it a little thought, there's no vegetable that doesn't make it on the Thanksgiving table.

Here are a couple of our faves for Turkey day.

Roasted Cauliflower with Fresh Herbs and Parmesan
12c cauliflower florets (about 2 heads)
1-1/2 T olive oil
1T chopped fresh parsley
2Tsp chopped fresh thyme
2tsp chopped fresh tarragon
3 garlic cloves, minced
1/4 c grated parmesan cheese
2T fresh lemon juice
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 450F
Place cauliflower in large roasting pan or jelly roll pan. Drizzle with oil, toss well to coat. Bake at 450 for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with herbs and garlic, bake 5 minutes. Combine cauliflower mixture, cheese and remaining ingredients in large bowl, toss well to combine. Yield: 8 servings, about 1 cup each

Corn With Basil 2 10oz packages frozen corn 1/2c chopped onion 1/2c celery, thinly sliced 1 clove garlic, minced 2T butter 1/4tsp dried basil 1/2tsp salt 1 2oz jar diced pimientos, drained Combine corn, onion, celery, garlic and butter in saucepan, cook and stir over medium heat until onion is tender. Stir in remaining ingredients , reduce heat. Cover and cook until heated through, about 3\-5 minutes. Linda

Margad: I just discovered this forum and am delighted. I love to bake more than cooking but I seem to collect all kinds of recipes. I came upon this recipe recently. I want to try it myself because it isn't complicated.

ROASTED CARROTS W/ THYME AND GARLIC

2 TBSP extra virgin olive oil
2 1/2 lb large carrots, halved lengthwise diagonally
1 TBSP unsalted butter
1 ( 2 - 3 inch) head of garlic, cloves separated but left unpeeled
3 sprigs fresh thyme
1/4 tsp Maldon sea salt
1/8 tsp black pepper
1/2 c water

Put over rack in middle position and preheat oven to 400 degrees.
Heat oil in heavy ovenproof skillet over moderately high heat until very hot and just beginning to smoke, then add half of carrots, cut sides down, and cook, undisturbed, until they begin to brown, 12 to 15 minutes. Transfer to a plate. Brown remaining carrots in same manner but leave in skillet. Add butter and stir once, then return carrots on plate to skillet. Continue to cook over mod high heat, turning frequently until carrots are golden brown on edges, about 5 minutes more.
Add garlic, thyme, sea salt, pepper and water and cover skillet tightly with foil. Roast in oven until carrots are tender, about 20 minutes.
Remove foil and continue roasting, turning over carrots with tongs occasionally until edges are slightly crisp, 10 to 15 minutes more.

My favorites are corn pudding and roasted green beans with a balsamic vinagrette. I'll try to find the recipes later.

One of my favorites is equal amounts of carrots and rutabaga cooked together then mashed with salt, pepper and butter.

My family likes the yellow squash that I make.

Slice the squash and boil until soft. While it is boiling, saute chopped onion, a fair amount of it, in either bacon grease or butter. When the squash is done, lift out of the pot with a slotted spoon and add to the onion, and cook and chop the squash with a spatula, adding salt and pepper to taste, until all the liquid is gone.

This one that seagrass posted a couple of years ago has become a family favorite, especially because you can make it a day ahead of time and cover and refrigerate. When I do that, I don't add the crumbs until I'm ready to bake it.

GRATIN OF CAULIFLOWER WITH GINGERED CRUMBS

1 1/2 pounds cauliflower, leaves trimmed, core removed
3 Tbsps. unsalted butter
2 Tbsps. all-purpose flour
1 cup light cream or half-and-half
1 tsp. fresh lemon juice
1/4 tsp. freshly grated nutmeg
dash of hot pepper sauce
1/4 cup grated Swiss cheese
1/4 cup fresh breadcrumbs
1/8 tsp. ground ginger
2 Tbsps. freshly grated Parmesan cheese

Preheat oven to 350 F.

Cook cauliflower in at least 3 quarts of boiling water until just tender, 10-12 minutes. Rinse under cold water - drain. Cut or break into floweretes. Put in a well-buttered 2 quart casserole.

Melt 2 Tbsps. butter in a medium saucepan over medium-low heat. Stir in the flour. Cook, stirring constantly, 2 minutes. Whisk in the cream. Raise the heat slightly and cook until thick. Add the lemon juice, nutmeg, hot pepper sauce and cheese. Spoon sauce over cauliflower.

Melt remaining 1 Tbsp. butter in a small skillet over medium heat. Stir in breadcrumbs and ground ginger. Cook, stirring constantly, until golden. Spoon crumbs over cauliflower and sprinkle with Parmesan cheese. Bake in the oven until bubbly, 15-20 minutes.

Serves 4

This is a Paula Deen recipe, and I'm planning to make it for our Thanksgiving.

Corn-Chive Pudding

2 cups fresh corn kernels, divided (I used thawed frozen corn)
1 (8 oz.) container chive and onion cream cheese
3/4 cup half-and-half
2 large eggs, lightly beaten
1-1/2 tablespoons all-purpose flour
1-1/2 teaspoons chopped chives (I used dried onion)
1/2 teaspoon salt
Preheat oven to 350°F. Lightly grease an 8" x 8" baking dish. Place 1 cup corn kernels in container of a food processor and pulse several times until coarsely chopped; pour into a large bowl. Add remaining cup of corn to chopped corn. Add cream cheese and remaining ingredients, stirring well. Pour into prepared baking dish. Bake 30 minutes, or until a tester inserted in center comes out clean.

Here is the link to the entry of my food blog when I made it:

Here is a link that might be useful: My Food Blog - Corn Chive Pudding