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25 Easy Thanksgiving Side Dishes Every Holiday Table Needs

Want Thanksgiving side dishes that will actually make your family fight over the last bite? I’m sharing 25 recipes that work every time and turn your dinner table into the kind of spread where people keep going back for more.

I’ve been hosting Thanksgiving for eight years now, and here’s what I’ve figured out: everyone obsesses over the turkey, but the sides are what people actually remember. Those buttery mashed potatoes, that bubbling green bean casserole – that’s what has people coming back for thirds.

So here are 25 of my favorite Thanksgiving side dishes – the classics that never let me down plus a few surprises that always make my family ask why I’ve been keeping these recipes to myself. Nothing complicated, just really good food that works whether you’re cooking for four or fourteen.

Classic Thanksgiving Side Dishes

1. Creamy Mashed Potatoes

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I’ve watched too many people turn out lumpy, gluey mashed potatoes, but this method works every time. Yukon Golds beat russets hands down, and here’s the trick – use warm milk and butter. Add cold dairy and your potatoes turn into paste in about two seconds. I always throw in sour cream for that little tang, and people ask what makes mine taste so good.

Creamy Mashed Potatoes

Total Time: 30 minutes
Serves: 8-10 people
Ingredients
3 pounds Yukon Gold potatoes, peeled and cut into chunks
1/2 cup whole milk, warmed
4 tablespoons butter, room temperature
1/2 cup sour cream
Salt and white pepper to taste
Instructions
1. Place potato chunks in a large pot and cover with cold, salted water by one inch.
2. Bring to a boil and cook for 15-20 minutes until a fork slides through easily.
3. Drain well and let sit for one minute to release extra moisture.
4. Mash with a potato masher until smooth with no lumps.
5. Slowly fold in warm milk and butter to prevent cooling.
6. Stir in sour cream for tangy flavor.
7. Season with salt and white pepper to taste.

2. Traditional Stuffing with Herbs

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Most people grab fresh bread for stuffing, but day-old bread is what you actually want. It soaks up all that broth without turning into mush. I toast the bread cubes first – that’s how you get stuffing that’s moist but still holds together when you serve it. Don’t skip the beaten eggs because without them you’ll have soggy bread soup.

Traditional Stuffing with Herbs

Total Time: 1 hour
Serves: 8-10 people
Ingredients
8 cups day-old bread, cut into cubes (white or sourdough)
1 large onion, diced
3 celery stalks, diced
4 tablespoons butter
2 cups chicken or vegetable broth
2 teaspoons dried sage
1 teaspoon dried thyme
1/2 cup fresh parsley, chopped
Salt and pepper to taste
2 eggs, beaten
Instructions
1. Heat oven to 350°F and toast bread cubes on a baking sheet for 10 minutes until lightly golden.
2. Melt butter in a large skillet and cook onion and celery for 8 minutes until soft.
3. Mix toasted bread with cooked vegetables and herbs in a large bowl.
4. Season with salt and pepper.
5. Slowly add broth while tossing gently with a fork until mixture holds together when squeezed.
6. Stir in beaten eggs to bind everything together.
7. Put in a buttered baking dish and bake for 30-35 minutes until golden and crispy on top.

3. Green Bean Casserole with Crispy Onions

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I know this dish gets called old-fashioned, but there’s a reason it’s stuck around for decades. The key is blanching your green beans until they’re still bright green and have some bite. Mushy vegetables floating in cream soup isn’t doing anyone any favors. Those crispy onions on top make the whole thing work – they add crunch to every bite.

Green Bean Casserole with Crispy Onions

Total Time: 45 minutes
Serves: 8-10 people
Ingredients
2 pounds fresh green beans, trimmed and cut into 1-inch pieces
1 can cream of mushroom soup
1/2 cup milk
1 1/3 cups crispy fried onions (divided)
Salt and pepper to taste
Instructions
1. Heat oven to 350°F and bring a large pot of salted water to boil.
2. Add green beans and cook for 5 minutes until bright green and crisp-tender.
3. Drain and put in a 2-quart baking dish.
4. Mix cream of mushroom soup with milk until smooth.
5. Pour soup mixture over green beans and season with salt and pepper.
6. Top with half of the fried onions and bake for 25 minutes.
7. Sprinkle remaining onions on top and bake 5 more minutes until bubbly.

4. Homemade Cranberry Sauce

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Fresh cranberries blow that canned stuff out of the water. Once you taste how bright and tart homemade cranberry sauce is, you’ll wonder why you’ve been buying the jellied version all these years. The cranberries pop as they cook, which never gets old to listen to. I always add orange zest because it makes everything taste brighter.

Homemade Cranberry Sauce

Total Time: 20 minutes
Serves: 8-10 people
Ingredients
12 ounces fresh cranberries
1 cup sugar
1 cup water
Zest of 1 orange (optional)
Instructions
1. Rinse cranberries and remove any stems or soft berries.
2. Mix water and sugar in a medium pot, stirring until sugar dissolves.
3. Bring to a boil, then add cranberries.
4. Turn heat to medium and simmer for 10-15 minutes, stirring occasionally.
5. Cook until cranberries pop and sauce coats the back of a spoon.
6. Stir in orange zest if using.
7. Cool completely (sauce will get thicker as it cools).

5. Sweet Potato Casserole with Marshmallows

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This is basically dessert pretending to be a vegetable, which explains why it disappears faster than anything else on the table. I roast my sweet potatoes whole instead of boiling them – takes longer but the flavor is so much better. Doesn’t matter if you top it with marshmallows or pecans, people are just happy to have something sweet.

Sweet Potato Casserole with Marshmallows

Total Time: 1 hour 30 minutes
Serves: 10-12 people
Ingredients
3 pounds sweet potatoes
1/4 cup butter, melted
2 large eggs
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla extract
1/2 teaspoon salt
2 cups mini marshmallows
Instructions
1. Roast whole sweet potatoes at 400°F for 45-60 minutes until very tender.
2. Cool, peel, and mash until smooth. Turn oven down to 350°F.
3. Mix mashed sweet potatoes with melted butter, eggs, brown sugar, spices, vanilla, and salt.
4. Put mixture in a buttered 9×13 baking dish.
5. Bake for 20 minutes, add marshmallows on top.
6. Bake 5 more minutes until marshmallows are golden.

6. Warm Dinner Rolls

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Homemade rolls take some patience with all that rising time, but your kitchen smells incredible and everyone notices fresh bread. Don’t overwork the dough or you’ll end up with tough rolls – just add a little flour if it gets too sticky. Brush them with melted butter the second they come out for that gorgeous golden color.

Warm Dinner Rolls

Total Time: 3 hours (includes rising time)
Serves: 12 people
Ingredients
3 cups all-purpose flour
1 packet instant yeast
1 tablespoon sugar
1 teaspoon salt
1 cup warm milk
3 tablespoons butter, melted
1 egg
Instructions
1. Mix flour, yeast, sugar, and salt in a large bowl.
2. Make a well in center and add warm milk, melted butter, and egg.
3. Mix until soft dough forms, then knead on floured surface for 8-10 minutes until smooth.
4. Place in greased bowl, cover, and let rise 1 hour until doubled.
5. Punch down and divide into 12 pieces, shape into rolls.
6. Place on greased baking sheet, cover, and let rise 30 minutes.
7. Bake at 375°F for 15-18 minutes until golden brown.
8. Brush with butter while warm.

7. Pan Gravy Using Turkey Drippings

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Good gravy makes everything on your plate taste better, and turkey drippings give you flavor you can’t buy anywhere. Keep whisking when you add the broth or you’ll get lumps – learned that lesson the hard way my first year hosting. It’s pretty amazing how those crusty brown bits from the roasting pan turn into something this good.

Pan Gravy Using Turkey Drippings

Total Time: 15 minutes
Serves: 8-10 people
Ingredients
1/4 cup pan drippings from roasted turkey
1/4 cup all-purpose flour
2 cups turkey or chicken broth
Salt and pepper to taste
Instructions
1. Pour turkey drippings into measuring cup and let fat separate to top.
2. Skim off 1/4 cup clear fat and return to roasting pan over medium heat.
3. Whisk in flour and cook for 2 minutes, stirring constantly to make smooth paste.
4. Slowly whisk in broth, scraping up browned bits from pan bottom.
5. Simmer for 5-8 minutes, whisking often, until thickened to desired consistency.
6. Season with salt and pepper.
7. Strain if smooth gravy is preferred.

Creative Thanksgiving Side Dishes

8. Bacon-Wrapped Brussels Sprouts

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This dish has converted more Brussels sprouts haters than I can count. The bacon fat melts and coats everything while it roasts, and each sprout gets these crispy edges that taste nothing like those mushy boiled ones from childhood. That balsamic glaze at the end is optional, but it adds this sweet-tangy flavor that makes them taste restaurant-quality.

Bacon-Wrapped Brussels Sprouts

Total Time: 35 minutes
Serves: 6-8 people
Ingredients
1 1/2 pounds Brussels sprouts, halved
8 slices bacon, cut in half
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons balsamic glaze (optional)
Instructions
1. Heat oven to 400°F and line baking sheet with parchment paper.
2. Toss halved Brussels sprouts with olive oil, salt, and pepper.
3. Wrap each half with bacon piece and secure with toothpick.
4. Place cut-side down on prepared baking sheet.
5. Roast for 20-25 minutes until bacon is crispy and Brussels sprouts are tender with golden edges.
6. Drizzle with balsamic glaze if desired before serving.

9. Honey-Glazed Carrots

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Want carrots that actually taste special? The honey creates this gorgeous coating that brings out their natural sweetness without making them taste like candy. I cut the bigger carrots lengthwise so everything cooks at the same rate – nothing’s worse than having some pieces tender while others are still hard. Fresh thyme scattered on top makes them smell amazing.

Honey-Glazed Carrots

Total Time: 25 minutes
Serves: 8 people
Ingredients
2 pounds carrots, peeled and cut into 2-inch pieces
3 tablespoons butter
3 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh thyme leaves
Instructions
1. Cut larger carrots lengthwise so all pieces are similar size for even cooking.
2. Melt butter in large skillet over medium heat and add carrots.
3. Cook for 5 minutes, stirring occasionally to coat with butter.
4. Add honey, salt, and pepper, then turn heat to medium-low.
5. Cover and cook for 12-15 minutes, stirring every few minutes, until tender when pierced.
6. Cook until honey creates glossy coating on each piece.
7. Sprinkle with fresh thyme before serving.

10. Apple Stuffing

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Regular stuffing is fine, but add some diced Granny Smith apples and suddenly every bite tastes like fall. The apples soften as they bake but keep their shape, so you get these perfect pockets of sweet-tart flavor throughout. Just remember that apples release water as they cook, so use less broth than usual or you’ll end up with apple mush.

Apple Stuffing

Total Time: 1 hour 15 minutes
Serves: 8-10 people
Ingredients
8 cups day-old bread, cut into cubes
2 Granny Smith apples, peeled and diced
1 large onion, diced
3 celery stalks, diced
4 tablespoons butter
2 cups chicken broth
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 cup fresh parsley, chopped
Salt and pepper to taste
2 eggs, beaten
Instructions
1. Toast bread cubes in 350°F oven for 10 minutes until lightly golden.
2. Melt butter in large skillet and cook onion and celery for 6 minutes until soft.
3. Add diced apples and cook 3-4 minutes until they start to soften but hold shape.
4. Mix toasted bread with apple mixture and herbs in large bowl.
5. Season with salt and pepper.
6. Slowly add broth while tossing gently (apples release moisture, so use less broth than regular stuffing).
7. Stir in beaten eggs and put in buttered baking dish.
8. Bake for 30-35 minutes until golden on top.

11. Cornbread Stuffing

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This Southern version has a slightly sweet flavor and golden color that’s totally different from regular bread stuffing. Cornbread absorbs liquid differently than regular bread, so don’t worry if it seems to need more or less broth. That subtle sweetness from the cornbread works really well with all the savory herbs.

Cornbread Stuffing

Total Time: 1 hour
Serves: 8-10 people
Ingredients
6 cups cornbread, crumbled (day-old preferred)
2 cups white bread, cut into cubes
1 large onion, diced
3 celery stalks, diced
4 tablespoons butter
2 cups chicken broth
1 teaspoon dried sage
1/2 teaspoon dried thyme
2 eggs, beaten
Salt and pepper to taste
Instructions
1. If cornbread is fresh, toast crumbles on baking sheet at 350°F for 8-10 minutes to dry out.
2. Melt butter in large skillet and cook onion and celery for 8 minutes until tender.
3. Mix cornbread crumbles, white bread cubes, cooked vegetables, and herbs in large bowl.
4. Season with salt and pepper.
5. Slowly add broth while tossing gently (cornbread absorbs liquid differently than regular bread).
6. Stir in beaten eggs and put in buttered baking dish.
7. Bake for 25-30 minutes until set and golden.

12. Roasted Butternut Squash with Sage

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Butternut squash gets these gorgeous caramelized edges when you roast it at high heat – they turn golden and taste super concentrated. Fresh sage leaves fried in butter become crispy and smell incredible, giving you that earthy fall flavor that makes everyone think you’re a cooking genius. This always gets compliments because it looks elegant but takes almost no effort.

Roasted Butternut Squash with Sage

Total Time: 45 minutes
Serves: 6-8 people
Ingredients
1 large butternut squash (about 3 pounds), peeled and cut into cubes
3 tablespoons olive oil
20 fresh sage leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
Instructions
1. Heat oven to 425°F and line large baking sheet with parchment paper.
2. Toss cubed squash with 2 tablespoons olive oil, salt, and pepper.
3. Spread in single layer on prepared baking sheet without overlapping.
4. Roast for 25-30 minutes, turning once halfway through, until edges are golden and squash is tender.
5. Heat remaining oil with butter in small skillet over medium heat.
6. Add sage leaves and fry for 1-2 minutes until crispy and fragrant.
7. Drizzle sage butter over roasted squash just before serving.

13. Maple-Glazed Acorn Squash

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These wedges look impressive on the table, but they’re actually one of the easiest sides you can make. The maple syrup caramelizes as it roasts, creating golden edges that taste like fall in every bite. I brush them with extra glaze halfway through cooking – that’s how you get that glossy finish that looks so good.

Maple-Glazed Acorn Squash

Total Time: 50 minutes
Serves: 6-8 people
Ingredients
2 medium acorn squash, halved and seeded
1/4 cup maple syrup
2 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
Instructions
1. Heat oven to 400°F and line baking sheet with parchment paper.
2. Cut each squash half into 3-4 wedges, leaving skin on for stability.
3. Mix maple syrup, melted butter, salt, cinnamon, and nutmeg in small bowl.
4. Brush mixture generously over flesh side of each wedge.
5. Place cut-side up on prepared baking sheet.
6. Roast for 35-40 minutes until flesh is tender and edges are golden.
7. Brush with remaining glaze halfway through cooking.

14. Roasted Root Vegetables with Balsamic

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This colorful mix shows off all those winter vegetables that usually get forgotten next to potatoes and green beans. The balsamic vinegar adds a tangy kick that makes simple root vegetables taste complex. Cut everything into similar-sized pieces so they cook evenly – nobody wants to bite into a hard turnip while everything else is tender.

Roasted Root Vegetables with Balsamic

Total Time: 45 minutes
Serves: 8-10 people
Ingredients
1 pound parsnips, peeled and cut into sticks
1 pound carrots, peeled and cut into sticks
1 pound turnips, peeled and cut into cubes
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon black pepper
2 sprigs fresh rosemary
Instructions
1. Heat oven to 425°F and line large baking sheet with parchment paper.
2. Cut all vegetables into similar-sized pieces for even cooking.
3. Toss vegetables with olive oil, balsamic vinegar, salt, and pepper in large bowl.
4. Spread in single layer on prepared baking sheet.
5. Tuck rosemary sprigs among vegetables.
6. Roast for 30-35 minutes, stirring once halfway through, until vegetables are tender with golden edges.
7. Remove rosemary sprigs before serving.

Quick Thanksgiving Side Dishes

15. Steamed Broccoli with Butter and Garlic

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Sometimes you need something simple and green that won’t fight with all the rich, heavy dishes on your table. This keeps the broccoli bright green and crisp while garlic butter makes it feel special enough for the holiday. Those lemon wedges aren’t just decoration – squeeze them over everything to brighten the flavors.

Steamed Broccoli with Butter and Garlic

Total Time: 15 minutes
Serves: 6-8 people
Ingredients
1 1/2 pounds fresh broccoli, cut into florets
3 tablespoons butter
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Lemon wedges for serving
Instructions
1. Set up steamer basket in large pot with one inch of water in bottom.
2. Bring water to boil, add broccoli florets, and cover.
3. Steam for 4-6 minutes until bright green and crisp-tender.
4. Meanwhile, melt butter in small skillet over medium heat.
5. Add minced garlic and cook for 1 minute until fragrant but not browned.
6. Drain broccoli and put in serving dish.
7. Drizzle with garlic butter and season with salt and pepper.
8. Serve with lemon wedges.

16. Mixed Green Salad with Cranberries and Nuts

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After all those heavy, creamy dishes, this fresh salad gives everyone the crisp break they’re craving. The dried cranberries add that festive pop of red while toasted nuts make every bite more interesting. I dress this right before serving because wilted greens on Thanksgiving are just sad.

Mixed Green Salad with Cranberries and Nuts

Total Time: 15 minutes
Serves: 8-10 people
Ingredients
8 cups mixed greens (spring mix or baby spinach)
1/2 cup dried cranberries
1/2 cup toasted walnuts or pecans, chopped
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1/2 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
1. Wash and thoroughly dry greens, then place in large salad bowl.
2. If nuts aren’t toasted, spread on baking sheet and toast at 350°F for 5-8 minutes until fragrant.
3. Cool nuts completely before adding to salad.
4. Whisk together olive oil, apple cider vinegar, honey, and Dijon mustard until well mixed.
5. Season dressing with salt and pepper.
6. Just before serving, add cranberries and nuts to greens.
7. Drizzle with dressing and toss gently to coat.

17. Roasted Asparagus with Olive Oil

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Roasting asparagus at high heat changes everything – those tips get crispy and nutty while the stems stay tender. Don’t crowd everything into one pan or you’ll steam them instead of getting that roasted flavor. This comes together in under 20 minutes, which is perfect when you’ve got ten other dishes going.

Roasted Asparagus with Olive Oil

Total Time: 20 minutes
Serves: 8 people
Ingredients
2 pounds fresh asparagus, trimmed
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Lemon zest for garnish (optional)
Instructions
1. Heat oven to 425°F and line large baking sheet with parchment paper.
2. Snap off tough ends of asparagus where they naturally break.
3. If spears are very thick, peel bottom inch with vegetable peeler.
4. Toss asparagus with olive oil, salt, and pepper.
5. Spread in single layer on prepared baking sheet.
6. Roast for 12-15 minutes depending on thickness, until tips are lightly browned and stalks are crisp-tender.
7. Sprinkle with lemon zest if desired before serving.

18. Sautéed Spinach with Garlic

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Fresh spinach shrinks down to almost nothing, so don’t panic when what looks like enough to feed an army turns into one small bowl. The garlic fills your kitchen with this incredible smell that draws everyone over to see what you’re making. That squeeze of fresh lemon at the end brightens everything up. I love how fast this comes together when you suddenly need something green on the table.

Sautéed Spinach with Garlic

Total Time: 10 minutes
Serves: 6-8 people
Ingredients
2 pounds fresh spinach, washed and stemmed
3 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
Lemon juice to taste
Instructions
1. Heat olive oil in large skillet or Dutch oven over medium heat.
2. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant but not browned.
3. Add spinach in handfuls, letting each addition wilt before adding more.
4. Cook for 3-4 minutes total until all spinach is wilted.
5. Season with salt and squeeze of fresh lemon juice.
6. Toss with tongs and serve immediately while hot.

19. Roasted Baby Potatoes with Herbs

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These little potatoes get incredible crispy skins while staying fluffy inside, which is why they disappear so fast. Put them cut-side down for maximum crispy surface – it’s the secret to getting that contrast between crunchy outside and creamy middle. Fresh herbs make them smell amazing and taste like you spent way more time on them.

Roasted Baby Potatoes with Herbs

Total Time: 35 minutes
Serves: 8 people
Ingredients
2 pounds small baby potatoes, halved
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme leaves
Instructions
1. Heat oven to 425°F and line large baking sheet with parchment paper.
2. If potatoes are larger than bite-sized, cut in half for even cooking.
3. Toss potatoes with olive oil, salt, pepper, and half the fresh herbs.
4. Place cut-side down on prepared baking sheet to maximize crispy surface area.
5. Roast for 25-30 minutes until golden brown and crispy on bottom.
6. Test for tenderness by piercing with fork.
7. Sprinkle with remaining fresh herbs before serving.

20. Easy Mashed Potatoes

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Sometimes you need a shortcut, and these taste almost as good as the from-scratch version. Cream cheese makes them super creamy while fresh chives add color and mild onion flavor. Using milk and water instead of just water makes them taste richer.

Easy Mashed Potatoes

Total Time: 10 minutes
Serves: 8 people
Ingredients
1 package instant mashed potatoes (serves 8)
Water and milk as directed on package
4 ounces cream cheese, softened
2 tablespoons fresh chives, chopped
2 tablespoons butter
Salt and pepper to taste
Instructions
1. Prepare instant mashed potatoes according to package directions using combination of water and milk instead of just water.
2. While potatoes are still hot, fold in softened cream cheese until melted and mixed in.
3. Add butter and mix until creamy and smooth.
4. Season with salt and pepper to taste.
5. Fold in fresh chives just before serving.

21. Quick Cabbage Slaw with Apples

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This crunchy slaw cuts through all those rich Thanksgiving flavors and adds natural apple sweetness that balances your whole plate. The cabbage gives you that satisfying crunch while apples keep everything from feeling too heavy. Let it sit for about 15 minutes so the flavors blend together – makes timing the rest of your meal easier too.

Quick Cabbage Slaw with Apples

Total Time: 20 minutes
Serves: 8-10 people
Ingredients
1 small head green cabbage, thinly sliced
2 Granny Smith apples, cut into thin strips
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
1/2 teaspoon celery seed
Salt and pepper to taste
Instructions
1. Slice cabbage as thinly as possible using sharp knife or mandoline.
2. Core apples and cut into thin matchsticks, leaving peel on for color.
3. Whisk together mayonnaise, apple cider vinegar, honey, and celery seed until smooth.
4. Add sliced cabbage and apple strips to dressing.
5. Toss well to coat everything evenly.
6. Season with salt and pepper to taste.
7. Let slaw sit for at least 15 minutes before serving to allow flavors to blend.

22. Roasted Cauliflower with Parmesan

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High heat turns boring cauliflower into something nutty and golden that even vegetable haters will eat. The Parmesan adds rich, salty flavor that makes it taste almost indulgent. I wait until the last five minutes to add the cheese so it melts without burning – that golden, bubbly top is everything.

Roasted Cauliflower with Parmesan

Total Time: 35 minutes
Serves: 6-8 people
Ingredients
1 large head cauliflower, cut into florets
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Instructions
1. Heat oven to 425°F and line large baking sheet with parchment paper.
2. Cut cauliflower into uniform florets for even cooking.
3. Toss with olive oil, salt, and pepper.
4. Spread in single layer on prepared baking sheet.
5. Roast for 20-25 minutes until edges are golden brown and caramelized.
6. Sprinkle Parmesan cheese over cauliflower.
7. Return to oven for 5 minutes until cheese is melted and lightly golden.
8. Garnish with fresh parsley before serving.

23. Sautéed Green Beans with Almonds

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This simple method keeps green beans crisp while toasted almonds add crunch and nutty flavor. I blanch the beans first so they cook evenly and stay that bright green color. The almonds only take a few minutes to toast, but they turn ordinary green beans into something that feels holiday-special.

Sautéed Green Beans with Almonds

Total Time: 20 minutes
Serves: 8 people
Ingredients
2 pounds fresh green beans, trimmed
1/4 cup sliced almonds
2 tablespoons butter
1 tablespoon olive oil
2 garlic cloves, minced
Salt and pepper to taste
Lemon juice to taste
Instructions
1. Bring large pot of salted water to boil and add green beans.
2. Cook for 3-4 minutes until bright green and crisp-tender, then drain.
3. Toast sliced almonds in large skillet over medium heat, stirring often, for 3-4 minutes until golden and fragrant.
4. Remove almonds and set aside.
5. Heat butter and olive oil in same skillet over medium-high heat.
6. Add blanched green beans and garlic, tossing constantly for 2-3 minutes until heated through.
7. Season with salt, pepper, and squeeze of lemon juice.
8. Top with toasted almonds just before serving.

Simple Thanksgiving Side Dishes

24. Roasted Sweet Corn

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Roasting corn brings out the natural sweetness and adds just enough char to make it taste way better than boiled corn. The lime juice at the end brightens everything up and keeps it from feeling heavy. This works great with both fresh and frozen corn, which is perfect for November when fresh corn is pretty much impossible to find.

Roasted Sweet Corn

Total Time: 25 minutes
Serves: 6-8 people
Ingredients
4 cups fresh or frozen corn kernels
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
1 tablespoon fresh lime juice
Instructions
1. Heat oven to 425°F and line baking sheet with parchment paper.
2. If using fresh corn, cut kernels off cob with sharp knife.
3. Toss corn kernels with olive oil, salt, and pepper.
4. Spread in single layer on prepared baking sheet.
5. Roast for 15-20 minutes, stirring once halfway through, until lightly golden with caramelized edges.
6. Remove from oven and immediately toss with butter and lime juice while hot.
7. Let remaining heat melt butter to create light coating.

25. Garlic Mashed Turnips

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Want something lighter than mashed potatoes but still creamy and satisfying? Turnips have a mild, slightly sweet flavor that goes perfectly with roasted garlic’s mellow taste. The roasted garlic needs about 30 minutes, but you can let it roast while you work on other things. This always surprises people because turnips taste milder and better than they think they will.

Garlic Mashed Turnips

Total Time: 1 hour
Serves: 6-8 people
Ingredients
3 pounds turnips, peeled and cut into cubes
1 whole head garlic
3 tablespoons olive oil (divided)
1/4 cup heavy cream
2 tablespoons butter
Salt and white pepper to taste
Instructions
1. Heat oven to 400°F.
2. Cut top off garlic head, drizzle with 1 tablespoon olive oil, wrap in foil.
3. Roast garlic for 30-35 minutes until soft and golden.
4. Meanwhile, place cubed turnips in large pot of salted water and bring to boil.
5. Cook for 15-20 minutes until very tender when pierced with fork.
6. Drain thoroughly and let sit for one minute to release extra moisture.
7. Squeeze roasted garlic cloves out of skins and mash with fork.
8. Add roasted garlic to turnips along with cream, butter, and remaining olive oil.
9. Mash until smooth and creamy.
10. Season generously with salt and white pepper.

Making Your Thanksgiving Side Dishes Work Together

What I love about these Thanksgiving side dishes is that most can be prepped ahead or thrown together quickly while your turkey rests. Get your longer-cooking dishes like stuffing and sweet potato casserole in the oven first, then handle the quick sautéed vegetables right before sitting down.

Thanksgiving doesn’t need to be perfect – it’s about good food and people you care about around the same table. Pick whatever sounds good from this list, maybe try one new thing if you’re feeling adventurous, and don’t stress if everything isn’t picture-perfect. Everyone’s going to be too busy eating and catching up to notice if your gravy has lumps or your rolls got a little dark.

Happy Thanksgiving! I hope you end up with a table full of food everyone actually wants to eat.

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