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Preparing a sumptuous Thanksgiving feast is a triumph for any cook. For a step-by-step guide on cooking your turkey - from seasoning to carving - visit our website at globeandmail.com/life.

But no holiday dinner is complete without a selection of yummy sides. Here are a few that are simple and creative, with a hint of tradition. These can be made ahead of time.

CARROTS

WITH LAVENDER HONEY

If you can't find lavender honey, use orange blossom or another wild flower honey. Make ahead and reheat in pan.

what you need

2 pounds carrots, peeled

2 tablespoons unsalted butter

Salt and freshly ground pepper

½ cup orange juice

¼ cup lavender honey

Parsley for garnish

what you do

Slice carrots (preferably on the diagonal, for a prettier look). Melt butter in a skillet over medium heat. Add carrots, season with salt and pepper and sauté for 2 minutes. Add orange juice and honey, cover skillet and turn heat to low.

Simmer carrots for 10 minutes or until crisp and tender. Remove lid, turn heat to high and cook for 3 minutes or until liquid has reduced to a glaze. Sprinkle with parsley. Serves 8

RED POTATOES

WITH HAZELNUT PESTO

To toast hazelnuts, place on a baking sheet and bake at 350 F for about 10 minutes or until they smell toasty. Rub them with a kitchen towel to remove skins. You can boil the potatoes and make the pesto ahead of time and reheat the potatoes in a skillet and toss with pesto just before serving.

what you need

2 pounds small red potatoes, halved or quartered if large

Pesto:

½ cup hazelnuts, toasted and skinned

1 cup chopped parsley

½ teaspoon chopped garlic

½ cup olive oil

¼ cup grated parmesan cheese

what you do

Place potatoes in a pot with enough cold water to cover. Season with salt. Boil for 10 minutes or until tender. Drain.

To make pesto, combine hazelnuts, parsley, garlic, olive oil and cheese in a mini-chop and process until chunky. Toss potatoes with as much pesto as you need, saving the remainder for another use. Serves 8

TURNIP AND PANCETTA HASH

You can grate turnips with a food processor or use the large holes on a box grater.

What you need

2 tablespoons olive oil

4 ounces pancetta, slivered

1 cup sliced onions

8 cups peeled and grated rutabaga (about 2 pounds)

½ cup chicken stock

1 teaspoon chopped fresh rosemary

Salt and freshly ground pepper

¼ cup chopped chives

what you do

Heat olive oil in a large skillet over medium heat. Add pancetta and sauté for 2 minutes or until fat starts to dissolve. Add onions and sauté for 2 minutes more or until softened. Add rutabaga and cook, tossing, for 6 minutes or until tinged with brown on edges.

Add chicken stock and rosemary, cover and cook for 12 to 15 minutes or until rutabaga is crisp and tender.

Season with salt and pepper and sprinkle with chives.

ROMANO BEANS

WITH SWISS CHARD

A healthy side dish. It's also great tossed with penne or orecchiette pasta.

Romano beans are the red-tinged beans available fresh right now. Shell them and cook for about 30 minutes. Otherwise, use canned beans.

what you need

1 pound shelled Romano beans

1 bay leaf

3 parsley stems (use leaves for another purpose)

2 tablespoons olive oil

1 cup diced onions

2 teaspoons chopped garlic

½ teaspoon chili flakes

½ cup diced red pepper

½ teaspoon chopped rosemary

1 bunch Swiss chard, stems removed, cut into ribbons (about 12 cups)

what you do

Place beans in a medium pot and cover with cold water. Add bay leaf and parsley stems and bring to a boil over high heat. Turn heat to low and simmer gently for 30 to 40 minutes or until beans are tender. Drain beans, reserving ½ cup of cooking liquid.

Heat olive oil in a large sauté pan over medium heat. Add onions and sauté for 2 minutes or until softened. Add garlic and chili flakes and sauté for 1 minute longer.

Add beans, red pepper and rosemary and sauté for 5 minutes or until red peppers have softened and beans are flavourful. Add Swiss chard and sauté for 5 minutes more or until Swiss chard has wilted and flavours come together. Add enough reserved cooking liquid to make the mixture juicy. Season with salt to taste. Serves 6 to 8.

SPICED CRANBERRY CHUTNEY

After tasting this chutney, we decided that the recipe would replace whatever cranberry sauce we used to make. It is superb - not too sweet and slightly spicy. what you need

1 green apple, peeled, cored and diced (about 1 cup)

½ cup granulated sugar

1 tablespoon maple syrup

½ cup cider vinegar

½ teaspoon ground ginger

¼ teaspoon ground cardamom

½ teaspoon ground cinnamon

¼ teaspoon chili flakes

3 cups fresh or frozen cranberries (375-ml package)

What you do

Place all ingredients in a medium pot over medium-low heat. Bring to a boil and let simmer gently for 10-12 minutes or until apples are soft and juices have reduced and thickened.

lwaverman@globeandmail.com