3 simple portable Thanksgiving side dishes

TIP Be considerate of your host: when contributing to the meal, bring it in an attractive oven-proof serving dish. 

Have you been asked to bring a side dish to your Thanksgiving dinner? All three of these dishes can be prepared completely in advance and reheated in your host's oven once the turkey comes out.

ROASTED CAULIFLOWER GRATIN

2 heads cauliflower (31/2 to 4 pounds total), cut into bite-size florets

2 tablespoons olive oil

1/4 cup flour

13/4 cup nonfat milk, divided

3 tablespoon unsalted butter, divided

1 1/2 cups chopped onion

2 finely minced cloves garlic

3/4 cup finely grated good quality Cheddar cheese (about 3 ounces), divided

3/4 cup panko bread crumbs

1 teaspoon chopped fresh thyme

1. Preheat the oven to 450 degrees and coat a baking sheet pan with cooking spray.

2. Toss the florets with the oil and spread on the prepared pan. Roast in the oven until lightly browned and fork tender, 20 minutes.

3. Combine flour and 1/4 cup of the milk, stirring until smooth. Whisk in remaining 11/2 cups of milk and set aside. Heat 1 tablespoon of butter in a saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until soft and golden, about 6 minutes. Add the milk-flour mixture, whisking frequently, and cook until the sauce is thicker than heavy cream, about 6 minutes. Remove from heat and stir in 1/2 cup of the cheese. Toss with the cauliflower and transfer to a 2-inch-deep baking dish.

4. Make the topping: Melt the remaining 2 tablespoons of butter. Combine in a bowl with the panko, remaining 1/4 cup of cheese, and thyme. Sprinkle over the cauliflower. Let the mixture cool, then cover with plastic wrap and store in the refrigerator for one day. To serve, place uncovered dish in a 350-degree oven until the topping is golden and the gratin warmed through, about 15 minutes. Makes 8 servings.

Nutritional analysis for each serving 241 calories, 11 g protein, 23 g carbohydrates, 5 g fiber, 13 g fat, 6 g saturated fat, 193 mg sodium

ROASTED RED ONIONS

2 tablespoons extra-virgin olive oil

2 teaspoons balsamic vinegar

4 medium red onions, cut in half horizontally

3/4 teaspoon salt

1/4 teaspoon black pepper

1. Preheat oven to 400 degrees. Coat a 9-by-12-inch baking dish with cooking spray.

2. Combine the olive oil and vinegar in a small bowl.

3. Make a small cut along the bottom of each onion half so it will lie flat on the baking dish. Place onions in the baking dish and brush the top surfaces with the oil-vinegar mixture. Sprinkle with salt and pepper.

4. Roast in the oven for 11/2 hours, or until very tender. Makes 8 servings.

Nutritional analysis for each serving 54 calories, 1 g protein, 5 g carbohydrates, 1 g fiber, 4 g fat, 1 g saturated fat, 221 mg sodium

MAPLE-ORANGE SWEET POTATOES WITH PECAN TOPPING

5 pounds sweet potatoes, peeled and cut into 1-inch dice

1/4 cup orange juice

1/4 cup maple syrup

1/2 cup half-and-half

1 1/4 teaspoons salt, divided

1/2 cup flour

4 tablespoons cold butter, cut into bits

1/3 cup brown sugar

1 cup pecans, chopped

1. Preheat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

2. Boil the sweet potatoes in plenty of lightly salted water until very tender, 12 to 14 minutes. Drain in a colander and transfer to a large bowl.

3. Add the orange juice, maple syrup, half-and-half and 1 teaspoon salt to the potatoes and puree using a food processor, mixer or hand mixer. Transfer to the prepared baking dish.

4. In a small bowl, combine remaining salt, flour, butter and brown sugar, using a pastry fork or 2 knives, until mixture resembles coarse sand. Work in pecans and sprinkle topping over surface of potatoes.

5. Bake until potatoes are bubbling at the edges and topping is browned and cooked through. Cool completely before covering and refrigerating for 1 to 2 days.

6. To reheat, bring to room temperature, then bake in a preheated, 325- to 350-degree oven until the potatoes are heated through, about 15 minutes. Makes 16 servings.

Nutritional analysis for each serving 251 calories, 4 g protein, 41 g carbohydrates, 5 g fiber, 9 g fat, 3 g saturated fat, 265 mg sodium