GOLDEN VALLEY, Minn---Turkey may be the star of most Thanksgiving feasts, but for some of us, it's the sides that we look forward to the most. Chef Lisa O'Connell, aka The Sauce Lady joined us on KARE News@4 with a selection of heart and tasty meatless side dishes.

Vegetable Ragouts

Potatoes, Leek and artichoke

2 pounds red, gold or fingerling potatoes, cut into ½ inch thick slices
2 leeks cleaned, trimmed and thickly sliced
1 package quartered artichoke hearts, thawed and patted dry
2 Cups spinach, chard or other hearty, leafy green
2 cloves garlic, minced
Butter
Olive oil
Salt
Pepper

Sauce For Ragout
2 Teaspoons lemon juice or other citrus juice
1 Teaspoon mild flavored, white vinegar
1 Teaspoon honey, maple syrup or agave nectar
1 Teaspoon lemon or other citrus zest
1 teaspoon chopped fresh herbs, such as parsley, chives or mint
Olive oil
Salt

In a small bowl, combine vinegar, citrus juice, zest, sweetener and herbs. Whisk together to combine and set aside.

In a large pot or skillet heat butter and olive oil, add sliced potatoes to cover bottom of pan. Sprinkle with salt cover and allow potatoes to begin to brow before stirring. Stir just a few times to brown slightly on all sides and cook until potatoes are slightly tender- approximately 6-8 minutes. When potatoes are browned and softened push to one side to mound up and add another swirl of olive oil and/or butter (if pot is looking dry). Add thawed artichokes; sprinkle another ½ teaspoon salt and brown for 5-7 minutes, moving frequently to lightly brown all sides. Move artichokes to the side with potatoes and add a swirl of olive oil if pan is dry add leeks and garlic, sauté until fragrant. Add leafy greens and citrus sauce and heat until greens are wilted. Stir to combine sauce, greens and vegetables. Season with salt and pepper as desired and serve immediately on large platter.

Carrot, Brussels sprouts and peas
2 pounds carrots, peeled, halved and sliced into 2 inch sticks
1 pound Brussels sprouts trimmed and halved
1 Cup frozen peas, thawed
2-3 Tablespoons butter
Olive oil
Salt
Pepper
Citrus Sauce
2 Teaspoons orange juice
1 Teaspoon orange zest
1 Teaspoon balsamic vinegar
1 Teaspoon honey, agave or maple syrup
1 Teaspoon fresh thyme, or similar herb, chopped


In a large pot or skillet heat a knob of butter and splash olive oil, add sliced carrots to cover bottom of pan. Sprinkle with salt, cover and allow carrots to begin to brow before stirring. Stir just a few times to brown slightly on all sides and cook until carrots are slightly tender- approximately 6-8 minutes. When carrots are browned and softened push to one side to mound up and add another swirl of olive oil and/or butter (if pot is looking dry). Add Brussels sprouts; sprinkle another ½ teaspoon salt and brown for 4-6 minutes, moving frequently to lightly brown all sides. Move Brussels sprouts to side with carrots. Add a swirl of olive oil/butter if pan is dry then add garlic, sauté until fragrant. Add peas and heat for 2-3 minutes or until peas are heated through. Toss with citrus sauce to coat all vegetables and serve on a large platter.

Spiced Cauliflower, Carrot and Green beans

½ Head Cauliflower cut into pieces with a flat side
3-4 Carrots, peeled, halved and cut into 2 inch pieces
2 Cups Green beans trimmed and cut into 2 inch pieces
2-3 cloves garlic minced
1 shallot minced
2-3 Tablespoons butter
Olive oil
Salt
Pepper

Spicy sauce
2 Tablespoons spiced chili paste or harissa paste
1 Tablespoon Olive oil
2-3 Tablespoons cream *optional

In a small bowl, whisk together chili paste, olive oil and cream (if using) set aside

In large pot or cast iron skillet, heat a bit of butter and olive oil to coat pan. Add chopped carrot and season with salt. Cook carrots for 6-8 minutes until just browning and slightly tender. Move carrot to side of pan and if pan is looking dry add a splash of oil and/or butter. Add cauliflower and cook until just beginning to brown, stirring a few times for 5-7 minutes. When cauliflower is beginning to soften and brown move to side and add 1-tablespoon butter, shallot and garlic and sauté until fragrant. Add beans and sauté for 3-4 minutes until heated through and slightly softened. Add sauce and toss to coat all vegetables. Continue heating with sauce for a minute or two. Serve on a large platter immediately.

Alternatively, cauliflower and carrot dish can be easily tossed in sauce and placed on a baking sheet in a 450 preheated oven roasting for 25 minutes or until heated through.