Glazed pumpkin, sprout crumble and leek gratin: Yotam Ottolenghi’s recipes for Thanksgiving sides

Pumpkin topped with a nutty, citrussy rubble, a chestnut-and-lardon crumble to add crunch to garlicky sprouts, and creamy leeks with an anchovy-and-walnut crumb

Whether it’s at Thanksgiving or otherwise, the best parts of many feasts are often the things served up on the side. They can often be made ahead, happy to wait around for the centrepiece to get ready, and tend to be much more full of flavour and texture than the main event, too. That’s not to say this is an either/or situation, though: the roast needs the sides and the sides need the roast. Which is just one more thing to be thankful for when sitting down to any celebratory meal.

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