Three sizzling sides to spice up your Thanksgiving feast (plus 1 to cool things down)

Special to The Globe and Mail

Published October 8, 2013

This article was published more than 10 years ago. Some information may no longer be current.

If you are looking for a way to add some zing to your traditional Thanksgiving dinner this year, try adding these three spicy vegetable dishes to the menu. Each uses a different hot spice – from Spanish paprika to Korean hot sauce. I served all three dishes with a turkey breast and they complemented each other beautifully. You can tone each recipe down by using less spice than suggested. Alternatively, choose one dish to highlight your other vegetable choices or to take the edge off the spiciness.