Kick off your Thanksgiving feast with these 20 mouthwatering side dishes that will steal the spotlight! From creamy mashed potatoes to savory stuffing and vibrant roasted vegetables, we’ve gathered the ultimate collection of seasonal favorites to complement your turkey and delight your guests. Get ready to impress everyone at the table—let’s dive into these delicious recipes that will make your holiday meal truly unforgettable!
Green Bean Casserole with Crispy Onions
Nostalgia just got a major glow-up, folks! This isn’t your grandma’s green bean casserole (unless your grandma was a certified culinary rockstar). We’re talking creamy, dreamy green beans smothered in a savory sauce and topped with a glorious crown of crispy onions that’ll have you fighting for the last scoop.
Ingredients
– A couple of cans of cream of mushroom soup (the secret weapon)
– A big splash of milk to get that sauce flowing
– A generous glug of soy sauce for that umami punch
– A few dashes of black pepper because we’re fancy like that
– 2 bags of frozen green beans (no thawing required, you’re welcome)
– 1 big can of those irresistible crispy fried onions
Instructions
1. Preheat your oven to 350°F – we want it nice and toasty when our casserole arrives.
2. Grab a large mixing bowl and dump in both cans of cream of mushroom soup.
3. Pour in 1 cup of milk and whisk until the mixture is completely smooth with no lumps.
4. Add 2 tablespoons of soy sauce and 1/2 teaspoon of black pepper, then whisk again to combine.
5. Tip: If you want extra flavor, swap regular milk for evaporated milk – it makes the sauce richer and creamier.
6. Dump both bags of frozen green beans directly into the soup mixture (no need to thaw them first).
7. Use a large spoon to gently fold the green beans into the sauce until every bean is coated.
8. Transfer the green bean mixture to a 9×13 inch baking dish and spread it into an even layer.
9. Tip: For extra crispy edges, make sure the mixture reaches all the way to the sides of the dish.
10. Sprinkle 1 1/2 cups of the crispy fried onions evenly over the top of the casserole.
11. Place the baking dish in the preheated oven and bake for 30 minutes.
12. Tip: About halfway through baking, rotate the dish 180 degrees to ensure even browning.
13. After 30 minutes, check that the casserole is bubbling around the edges and the onions are golden brown.
14. Remove from the oven and let it rest for 5 minutes before serving (this prevents lava-hot bean burns).
Zesty, creamy, and impossibly crunchy – this casserole delivers texture nirvana in every bite. The green beans stay perfectly tender while the crispy onion topping provides that satisfying crunch contrast. Serve it alongside your Thanksgiving turkey or just eat it straight from the baking dish while nobody’s watching – we won’t judge!
Sweet Potato Casserole with Pecan Streusel
Settle in, friends, because we’re about to turn the humble sweet potato into the undisputed star of your holiday table. This isn’t just a side dish; it’s a buttery, spiced, pecan-crunchy revelation that will have your guests politely (or not so politely) fighting for the last scoop.
Ingredients
For the sweet potato base, you’ll need about 3 pounds of those gorgeous orange sweet potatoes, a generous half-cup of packed brown sugar, a big splash of pure vanilla extract (about 2 teaspoons), a couple of large eggs, a hefty 1/2 cup of melted butter, and a good pinch of salt (around 1/2 teaspoon).
For the glorious pecan streusel that makes this a legend, grab another 1/2 cup of packed brown sugar, another 1/2 cup of all-purpose flour, another 1/2 cup of cold butter cut into little cubes, and a full cup of chopped pecans.
Instructions
1. Preheat your oven to a toasty 375°F (190°C).
2. Poke your sweet potatoes all over with a fork, place them on a baking sheet, and roast for 45-60 minutes, until they are completely soft and a knife slides in with zero resistance. (Pro Tip: Roasting instead of boiling concentrates the sweet potato flavor and avoids a watery casserole!)
3. Let the sweet potatoes cool just enough so you can handle them, then scoop the fluffy orange flesh into a large mixing bowl, discarding the skins.
4. Add the 1/2 cup of brown sugar, 2 teaspoons of vanilla extract, 2 eggs, 1/2 cup of melted butter, and 1/2 teaspoon of salt to the bowl with the sweet potato flesh.
5. Use an electric mixer on medium speed to beat everything together for about 2 minutes, until the mixture is completely smooth and silky.
6. Spread this sweet potato mixture evenly into a 9×13-inch baking dish that you’ve lightly greased.
7. In a separate, medium-sized bowl, combine the other 1/2 cup of brown sugar, 1/2 cup of all-purpose flour, and 1 cup of chopped pecans.
8. Add the 1/2 cup of cold, cubed butter to the pecan mixture.
9. Use your fingertips to work the cold butter into the dry ingredients until the mixture looks like coarse, crumbly sand with pecan pieces throughout. (Pro Tip: Using cold butter here is non-negotiable for achieving that perfect, crunchy streusel texture!)
10. Sprinkle the pecan streusel topping evenly over the entire surface of the sweet potato base.
11. Place the dish in your preheated oven and bake for 25-30 minutes. (Pro Tip: You’ll know it’s ready when the filling is bubbly around the edges and the streusel topping is a deep, golden brown.)
12. Carefully remove the casserole from the oven and let it rest on a wire rack for at least 15 minutes before serving.
Divine doesn’t even begin to cover it. You get this incredible contrast of the velvety, spiced sweet potato filling against the shatteringly crisp, buttery pecan crust. For a next-level experience, try serving a warm scoop over a slice of cornbread or alongside a scoop of vanilla bean ice cream for a truly decadent dessert situation.
Classic Homemade Cranberry Sauce
Mmm, let’s be real—that jiggly cylinder of canned cranberry sauce has its nostalgic charm, but whipping up your own is like trading a tricycle for a turbocharged sports car. This classic homemade version is so stupidly simple and outrageously flavorful, you’ll wonder why you ever settled for less.
Ingredients
– A bag of fresh cranberries (about 12 ounces, because who’s counting?)
– A cup of granulated sugar, or maybe a smidge more if you’re feeling fancy
– A cup of water, straight from the tap
– The zest and juice from one plump orange (go for the good stuff!)
– A cinnamon stick, because ground cinnamon is for amateurs
– A tiny pinch of salt, just to keep things interesting
Instructions
1. Rinse your cranberries in a colander and pick out any sad-looking ones—nobody wants a party pooper in the pot.
2. Combine the cranberries, sugar, water, orange zest, orange juice, cinnamon stick, and that cheeky pinch of salt in a medium saucepan.
3. Crank the heat to medium-high and bring everything to a lively boil, stirring just once to make sure the sugar dissolves.
4. Once it’s bubbling like a witch’s cauldron, reduce the heat to low and let it simmer uncovered for exactly 10 minutes—set a timer, because distracted cooking leads to cranberry chaos.
5. Stir occasionally with a wooden spoon, gently pressing some berries against the side of the pot to help them burst and thicken the sauce.
6. After 10 minutes, remove the saucepan from the heat and fish out the cinnamon stick with a fork (it’s done its duty).
7. Let the sauce cool completely in the pan for about 30 minutes; it’ll thicken up as it chills out.
8. Once it’s room temperature, give it a final stir and transfer it to a serving bowl. And just like that, you’re a cranberry wizard. A glossy, jewel-toned masterpiece that balances tart pops of berry with sunny citrus warmth—slather it on turkey sandwiches, swirl it into yogurt, or honestly eat it with a spoon straight from the fridge. No judgment here.
Buttery Herb Roasted Carrots
Just when you thought carrots couldn’t get any more exciting, these buttery herb-roasted beauties come along and completely steal the show. Forget those sad, boiled carrots from your childhood—we’re about to transform this humble root vegetable into the star of your dinner table with just a few simple ingredients and some serious flavor magic. Get ready to fall in love with carrots all over again!
Ingredients
– 2 pounds of fresh carrots (the thicker, the better for roasting)
– 3 tablespoons of good quality olive oil
– 4 tablespoons of unsalted butter, melted
– 3 cloves of garlic, minced (because more garlic is always the answer)
– A generous sprinkle of fresh thyme leaves
– A couple of teaspoons of chopped fresh rosemary
– A good pinch of salt and black pepper
– A squeeze of fresh lemon juice at the end
Instructions
1. Preheat your oven to 425°F—this high heat will give us those beautiful caramelized edges.
2. Wash and peel 2 pounds of carrots, then slice them into uniform 2-inch pieces on the diagonal (this creates more surface area for maximum crispiness).
3. In a large bowl, toss the carrot pieces with 3 tablespoons of olive oil until they’re evenly coated.
4. Spread the carrots in a single layer on a rimmed baking sheet—don’t crowd them or they’ll steam instead of roast.
5. Roast for 15 minutes at 425°F until they start to soften and develop some color.
6. While the carrots roast, melt 4 tablespoons of butter and mix it with 3 minced garlic cloves, fresh thyme leaves, and chopped rosemary.
7. Remove the carrots from the oven and drizzle the herbed butter mixture over them, tossing to coat evenly.
8. Return to the oven and roast for another 15-20 minutes until the carrots are tender when pierced with a fork and have golden-brown edges.
9. Tip: Give the pan a shake halfway through to ensure even cooking and prevent sticking.
10. Remove from oven and immediately squeeze fresh lemon juice over the hot carrots—the acidity brightens all the flavors.
11. Season with a good pinch of salt and black pepper, tossing one final time before serving.
Fresh from the oven, these carrots boast a perfect balance of tender interiors and slightly crisp edges with that irresistible buttery glaze. The herbs and garlic create an aromatic symphony that’ll have everyone asking for seconds, while the lemon adds just enough zing to cut through the richness. Try serving them alongside roasted chicken or crumbling some goat cheese on top for an extra flavor boost—they’re so good, you might just forget there are other vegetables in the world.
Cornbread Stuffing with Sausage and Apples
Aren’t you tired of stuffing that’s drier than your aunt’s Thanksgiving turkey? This cornbread stuffing with sausage and apples is here to save your holiday with flavor that’ll make your guests forget there’s even a turkey on the table. It’s the side dish that shamelessly steals the spotlight every single time.
Ingredients
– 6 cups of day-old cornbread, cubed into 1-inch pieces
– 1 pound of breakfast sausage (the good stuff, not the sad-looking kind)
– 2 crisp apples, chopped into bite-sized chunks
– 1 large onion, diced small enough to hide from picky eaters
– 3 celery stalks, sliced thin
– 2 cloves of garlic, minced until it can’t argue back
– A couple of large eggs, beaten like they owe you money
– 2 cups of chicken broth (homemade if you’re fancy, boxed if you’re human)
– 4 tablespoons of melted butter, because butter makes everything better
– A generous splash of maple syrup for that sweet surprise
– 1 teaspoon of dried sage
– 1/2 teaspoon of black pepper
– A pinch of salt to make all the flavors play nice together
Instructions
1. Preheat your oven to 375°F and grab a 9×13 inch baking dish.
2. Spread your cornbread cubes on a baking sheet and toast them in the oven for 10 minutes until they’re lightly golden and crisp around the edges.
3. While that’s happening, cook the breakfast sausage in a large skillet over medium-high heat for 8-10 minutes, breaking it up with a spoon until it’s browned and no longer pink.
4. Remove the sausage with a slotted spoon, leaving about 2 tablespoons of drippings in the pan.
5. Add the diced onion and celery to the same skillet and cook for 6-8 minutes until they’re softened and the onion turns translucent.
6. Toss in the minced garlic and cook for just 1 minute until fragrant – don’t let it burn or it’ll turn bitter.
7. In a large mixing bowl, combine the toasted cornbread, cooked sausage, sautéed vegetables, and chopped apples.
8. In a separate bowl, whisk together the beaten eggs, chicken broth, melted butter, maple syrup, sage, black pepper, and salt until well combined.
9. Pour the wet mixture over the cornbread mixture and gently fold everything together until the cornbread is evenly moistened.
10. Transfer the mixture to your prepared baking dish and spread it into an even layer.
11. Cover the dish with aluminum foil and bake for 25 minutes at 375°F.
12. Remove the foil and bake for another 15-20 minutes until the top is golden brown and crisp.
13. Let the stuffing rest for 10 minutes before serving to allow the flavors to settle and make it easier to scoop.
Remarkably, this stuffing emerges with the perfect contrast of textures – crisp golden top giving way to a moist, savory interior studded with sweet apple surprises. The sausage adds that hearty backbone while the maple syrup provides just enough sweetness to keep things interesting. Serve it alongside your turkey, sure, but honestly it’s bold enough to be the main event with a simple green salad.
Maple Glazed Roasted Butternut Squash
Jazz up your autumn table with this sweet, savory, and seriously simple side that’ll have everyone asking for seconds—and maybe even thirds! Just when you thought butternut squash couldn’t get any better, we’re drizzling it with maple magic and roasting it to caramelized perfection. Trust me, your taste buds are in for a cozy, flavor-packed hug.
Ingredients
– One medium butternut squash (about 2 pounds), peeled and cubed
– A generous glug of olive oil (about 2 tablespoons)
– A good drizzle of pure maple syrup (about ¼ cup)
– A couple of pinches of salt
– A few cracks of black pepper
– A sprinkle of ground cinnamon (about ½ teaspoon)
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Toss the cubed butternut squash with olive oil, maple syrup, salt, pepper, and cinnamon in a big bowl until every piece is evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet, making sure none of the pieces are touching (this helps them crisp up instead of steam!).
4. Roast for 25–30 minutes, then use a spatula to flip each piece—this ensures even browning and prevents any sad, soggy spots.
5. Continue roasting for another 10–15 minutes until the edges are caramelized and a fork slides easily into the squash.
6. Let it rest for 5 minutes on the baking sheet before serving to allow the flavors to settle and the glaze to cling perfectly.
Dive into that irresistible combo of tender, creamy squash and sticky-sweet maple glaze, with just a hint of warm cinnamon spice. Serve it piled high next to roasted chicken, tossed into a fall salad, or honestly, straight from the pan—we won’t judge!
Cheesy Scalloped Potatoes
Finally, a potato dish that might just upstage the main course! These cheesy scalloped potatoes are the ultimate comfort food with layers of creamy, cheesy goodness that’ll have everyone fighting for the corner pieces. Forget boring potatoes—this is the side dish that dreams (and stretchy pants) are made of.
Ingredients
– 3 pounds of russet potatoes, peeled and sliced about ⅛-inch thick
– 2 cups of heavy cream
– 1 cup of whole milk
– 4 tablespoons of unsalted butter
– 3 cloves of garlic, minced
– 1 teaspoon of salt
– ½ teaspoon of black pepper
– ¼ teaspoon of nutmeg
– 2 cups of shredded sharp cheddar cheese
– A couple of fresh thyme sprigs
Instructions
1. Preheat your oven to 375°F and butter a 9×13-inch baking dish.
2. Arrange one-third of the potato slices in the bottom of the dish, overlapping them slightly.
3. In a medium saucepan over medium heat, combine the heavy cream, whole milk, butter, minced garlic, salt, black pepper, and nutmeg.
4. Heat the cream mixture until it just begins to simmer, stirring occasionally—this should take about 5 minutes. Tip: Don’t let it boil or the cream might separate!
5. Pour one-third of the warm cream mixture over the first layer of potatoes.
6. Sprinkle one-third of the shredded cheddar cheese evenly over the potatoes.
7. Repeat steps 2 through 6 two more times to create three complete layers.
8. Place the fresh thyme sprigs on top of the final cheese layer.
9. Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
10. Remove the foil and continue baking for another 25–30 minutes, until the top is golden brown and bubbly. Tip: The potatoes should be tender when pierced with a knife.
11. Let the dish rest for 15 minutes before serving. Tip: This resting time helps the creamy sauce thicken up perfectly.
Every bite delivers creamy potatoes with that irresistible cheesy pull—the edges get delightfully crispy while the center stays luxuriously soft. Elevate your dinner game by serving these alongside roasted chicken or, let’s be real, just eat them straight from the pan with a fork while no one’s looking.
Baked Mac and Cheese with Breadcrumb Topping
Prepare to have your cheese-loving heart stolen by this glorious baked mac and cheese with its irresistible breadcrumb crown. Picture this: tender pasta swimming in the creamiest, cheesiest sauce you’ve ever encountered, all topped with a golden, crunchy layer that provides the perfect textural contrast. It’s basically a warm hug for your soul, but with more cheese and significantly better crunch.
Ingredients
- About a pound of elbow macaroni
- A generous 4 tablespoons of butter (divided, because we’re fancy like that)
- A couple of tablespoons of all-purpose flour
- 2 cups of whole milk (none of that skim nonsense)
- 2 cups of shredded sharp cheddar cheese
- 1 cup of shredded Gruyère cheese
- A good pinch of salt and black pepper
- A crunchy 1 cup of panko breadcrumbs
Instructions
- Preheat your oven to 375°F and grab your favorite baking dish.
- Cook the elbow macaroni according to package directions until al dente, then drain it completely. Tip: Don’t overcook the pasta here—it’ll continue cooking in the oven!
- Melt 3 tablespoons of butter in a large saucepan over medium heat.
- Whisk in the flour and cook for exactly 1 minute until it forms a smooth paste and smells slightly nutty.
- Gradually pour in the milk while whisking constantly to prevent lumps.
- Cook the sauce for 3-4 minutes, stirring continuously, until it thickens enough to coat the back of a spoon.
- Remove the saucepan from heat and stir in both shredded cheeses until completely melted and smooth.
- Season the cheese sauce with salt and pepper, then fold in the drained macaroni until every piece is coated.
- Transfer the mac and cheese mixture to your prepared baking dish and spread it evenly.
- Melt the remaining 1 tablespoon of butter and mix it with the panko breadcrumbs in a small bowl. Tip: Panko gives you that extra-crispy texture we’re all chasing!
- Sprinkle the buttered breadcrumbs evenly over the entire surface of the mac and cheese.
- Bake for 20-25 minutes until the breadcrumbs are golden brown and the edges are bubbly. Tip: For extra crunch, broil for the final 2 minutes—just watch it like a hawk!
That golden crust gives way to the creamiest, cheesiest interior you could imagine, with the Gruyère adding a subtle nutty complexity that plays beautifully with the sharp cheddar. Try serving it alongside some crispy bacon bits mixed right in, or go wild and top it with buffalo chicken for the ultimate comfort food mashup.
Honey Butter Dinner Rolls
Juuust when you thought dinner rolls couldn’t get any more addictive, along comes this honey butter version that’ll have your family fighting over the last one. These fluffy clouds of carb-y goodness are basically edible hugs, with a sweet-salty glaze that makes them dangerously irresistible. Consider this your official warning: one batch disappears faster than weekend motivation.
Ingredients
– 3 ½ cups of all-purpose flour (plus extra for dusting)
– 1 packet of active dry yeast (about 2 ¼ teaspoons)
– 1 cup of warm whole milk (around 110°F)
– ¼ cup of granulated sugar
– 1 large egg
– ½ cup of softened unsalted butter (divided)
– 1 teaspoon of salt
– ¼ cup of honey
Instructions
1. Combine the warm milk, yeast, and sugar in a large bowl and let it sit for 5 minutes until foamy.
2. Beat in the egg, ¼ cup of softened butter, and salt until well mixed.
3. Gradually stir in the flour until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for 1 hour until doubled in size.
6. Punch down the dough and divide into 12 equal pieces.
7. Roll each piece into a smooth ball and arrange in a greased 9×13-inch baking dish.
8. Cover the rolls and let rise for another 30 minutes until puffy.
9. Preheat your oven to 375°F while the rolls finish rising.
10. Bake the rolls for 18-20 minutes until golden brown on top.
11. While the rolls bake, melt the remaining ¼ cup of butter and stir in the honey.
12. Brush the warm honey butter mixture generously over the hot rolls straight from the oven.
These beauties emerge with a crackly, sweet crust giving way to the most tender, buttery interior imaginable. The honey glaze caramelizes into little pockets of sticky goodness that’ll have you picking at the pan. Try splitting them and toasting with a smear of cinnamon butter for breakfast – they’re basically dessert in roll form that somehow qualifies as dinner appropriate.
Garlic Parmesan Roasted Cauliflower
Kick your boring veggie game to the curb, because we’re about to turn that humble cauliflower into a crispy, cheesy, garlicky masterpiece that’ll have you forgetting fries even exist. Seriously, this isn’t your grandma’s steamed cauliflower—this is the side dish that dreams (and happy taste buds) are made of.
Ingredients
– One large head of cauliflower, chopped into bite-sized florets
– A generous glug of olive oil (about 3 tablespoons)
– A hearty 1/2 cup of freshly grated Parmesan cheese
– 3 cloves of garlic, minced until it’s practically whispering your name
– A couple of teaspoons of Italian seasoning
– A good pinch of salt and a few cracks of black pepper
Instructions
1. Preheat your oven to a toasty 425°F (218°C) and line a large baking sheet with parchment paper.
2. In a large mixing bowl, toss the cauliflower florets with the olive oil until they’re evenly coated and looking glossy.
3. Sprinkle in the minced garlic, Italian seasoning, salt, and black pepper, then toss everything again until the florets are well-seasoned.
4. Spread the cauliflower in a single layer on your prepared baking sheet, making sure none of the pieces are touching. (Pro tip: Crowding the pan leads to steamed, not roasted, cauliflower—we want crispy edges!)
5. Roast for 15 minutes, then pull the tray out and give it a good shake or flip the florets with a spatula.
6. Sprinkle the grated Parmesan cheese evenly over the cauliflower, making sure each floret gets a cheesy blanket.
7. Return the tray to the oven and roast for another 10–12 minutes, until the cheese is melted, golden, and the edges of the cauliflower are tender with a slight bite. (Another pro tip: Don’t wander off—cheese can go from golden to burnt in a flash!)
8. Let it cool for about 2–3 minutes on the baking sheet before serving. (Final pro tip: This resting time lets the cheese set so it doesn’t just slide off.)
Unbelievably, this cauliflower emerges with crispy, almost nutty edges and a tender center, all wrapped in a savory, garlic-Parmesan hug. Toss it over pasta, pile it on a grain bowl, or just eat it straight from the pan—no judgment here.
Wild Rice Pilaf with Mushrooms and Herbs
Venture into the world of side dishes that actually have personality—this wild rice pilaf is basically the life of the dinner party, packed with earthy mushrooms and herbs that’ll make your taste buds do a happy dance.
Ingredients
– 1 cup of wild rice (because it’s the star of the show)
– A couple of tablespoons of olive oil
– 8 ounces of sliced cremini mushrooms (the meaty little guys)
– 1 finely chopped yellow onion (for that sweet, savory base)
– 2 minced garlic cloves (because everything’s better with garlic)
– 3 cups of vegetable broth (the flavor booster)
– A splash of dry white wine (optional, but why not?)
– A handful of fresh thyme leaves (about 1 tablespoon)
– A couple of tablespoons of chopped fresh parsley (for that fresh pop)
– Salt and black pepper to your heart’s content
Instructions
1. Rinse 1 cup of wild rice under cold water in a fine-mesh strainer to remove any debris—this keeps it from getting gritty.
2. Heat a couple of tablespoons of olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
3. Add 8 ounces of sliced cremini mushrooms and cook for 5–7 minutes, stirring occasionally, until they’re browned and have released their liquid.
4. Toss in 1 finely chopped yellow onion and sauté for 3–4 minutes until it turns translucent and soft.
5. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant—don’t let it burn, or it’ll taste bitter.
6. Pour in the rinsed wild rice and toast it for 2 minutes, stirring constantly, to bring out a nutty flavor.
7. Add 3 cups of vegetable broth and a splash of dry white wine (if using), then bring it to a boil over high heat.
8. Reduce the heat to low, cover the skillet, and simmer for 45–50 minutes until the rice is tender and has absorbed most of the liquid.
9. Stir in 1 tablespoon of fresh thyme leaves and a couple of tablespoons of chopped fresh parsley, then season with salt and black pepper to taste.
10. Fluff the pilaf with a fork and let it sit, covered, for 5 minutes to let the flavors meld—this step makes it extra fluffy.
Get ready for a dish with a chewy texture from the wild rice, earthy notes from the mushrooms, and a herby kick that’s perfect as a cozy side or topped with grilled chicken for a hearty meal.
Roasted Acorn Squash with Brown Sugar
Hilariously simple yet somehow magical, this roasted acorn squash recipe transforms the humble gourd into a caramelized masterpiece that’ll make you question why you ever bothered with complicated side dishes. With just a few pantry staples and minimal effort, you’ll create something that tastes like it required a culinary degree and several hours of sweat equity—your secret is safe with me!
Ingredients
– One medium acorn squash (about 2 pounds of autumnal perfection)
– A couple of tablespoons of olive oil
– A generous quarter cup of brown sugar (the dark kind, because we’re fancy)
– A solid pinch of salt
– A sprinkle of cinnamon (about half a teaspoon)
– A pat of butter (roughly 2 tablespoons)
Instructions
1. Preheat your oven to 400°F—this is the sweet spot for achieving caramelized edges without burning the sugar.
2. Carefully slice the acorn squash in half lengthwise using a sharp chef’s knife, then scoop out all the seeds and stringy bits with a sturdy spoon.
3. Brush the cut sides of both squash halves with olive oil, making sure every surface gets coated for maximum browning.
4. Mix the brown sugar, salt, and cinnamon in a small bowl until they’re thoroughly combined—this ensures every bite gets the perfect sweet-spicy balance.
5. Divide the brown sugar mixture evenly between the two squash halves, pressing it gently into the flesh so it doesn’t slide off during roasting.
6. Place the squash halves cut-side up on a baking sheet lined with parchment paper to prevent sticking and make cleanup a breeze.
7. Roast in your preheated 400°F oven for 35-40 minutes, until the squash flesh is easily pierced with a fork and the sugar has formed a gorgeous, bubbly crust.
8. Remove the baking sheet from the oven using oven mitts—the squash will be piping hot and the sugar molten.
9. Dot the tops of both squash halves with small pieces of butter, letting it melt into the caramelized surface for added richness.
10. Let the squash rest for 5 minutes before serving to allow the flavors to meld and prevent burning your mouth on molten sugar.
Zesty caramelized edges give way to tender, sweet flesh that practically melts in your mouth, creating a texture contrast that’s downright addictive. Serve it straight from the squash shell for rustic charm, or scoop the flesh into a bowl and top with toasted pecans for extra crunch—either way, prepare for this humble vegetable to become the star of your autumn table.
Classic Creamed Spinach
Fabulously, we’re about to transform that bag of leafy greens into the creamiest, dreamiest side dish that’ll make even spinach skeptics do a happy dance. This classic creamed spinach is the ultimate comfort food upgrade that pairs perfectly with everything from steak to Tuesday night leftovers.
Ingredients
– A couple of 10-ounce bags of fresh spinach (trust me, it wilts down to nothing)
– 3 tablespoons of butter (because everything’s better with butter)
– 1 small yellow onion, diced into tiny pieces
– 2 cloves of garlic, minced until it’s practically paste
– 3 tablespoons of all-purpose flour (our thickening superhero)
– 1 cup of whole milk (go for the good stuff)
– 1/2 cup of heavy cream (for maximum luxuriousness)
– A generous pinch of freshly grated nutmeg (the secret weapon)
– 3/4 cup of grated Parmesan cheese (the salty, cheesy goodness)
– Salt and freshly ground black pepper to make it sing
Instructions
1. Grab your largest skillet or Dutch oven and heat it over medium-high heat.
2. Working in batches, add the fresh spinach and cook for exactly 2-3 minutes per batch until completely wilted, pressing down with a spatula to help it along.
3. Transfer all the wilted spinach to a colander and press firmly with the back of a spoon to squeeze out every drop of excess liquid – this prevents watery creamed spinach.
4. Chop the drained spinach roughly and set it aside while you wipe the skillet clean.
5. Melt the 3 tablespoons of butter in the same skillet over medium heat until it’s bubbling but not browned.
6. Add the diced onion and cook for 4-5 minutes until translucent and fragrant, stirring occasionally.
7. Stir in the minced garlic and cook for exactly 1 minute more – don’t let it burn or it’ll turn bitter.
8. Sprinkle the 3 tablespoons of flour over the onion mixture and cook for 2 minutes while stirring constantly to form a smooth paste (this is called a roux).
9. Gradually whisk in the 1 cup of milk and 1/2 cup of heavy cream, making sure to scrape up any browned bits from the bottom of the pan.
10. Cook the sauce for 3-4 minutes until it thickens noticeably and coats the back of a spoon.
11. Reduce the heat to low and stir in the grated nutmeg, salt, and pepper.
12. Add the 3/4 cup of Parmesan cheese and stir until completely melted and smooth.
13. Fold in the chopped spinach and cook for 2-3 minutes until everything is heated through and beautifully combined.
14. Taste and adjust seasoning if needed, remembering the Parmesan adds saltiness.
Rich, velvety perfection! The texture should be luxuriously creamy with just enough spinach structure to remind you this isn’t dessert. That nutmeg adds a warm, mysterious depth that plays beautifully against the salty Parmesan. Try serving it in individual ramekins for a fancy dinner party vibe, or just eat it straight from the skillet – we won’t judge.
Bacon-Wrapped Asparagus Bundles
Mmm, let’s be real—anything wrapped in bacon automatically becomes a culinary superstar, and these asparagus bundles are no exception. They’re the elegant-yet-easy party trick that makes you look like a kitchen wizard without breaking a sweat. Seriously, bacon and asparagus were basically destined to be best friends.
Ingredients
– A pound of fresh asparagus spears (those skinny ones work best!)
– About 8 slices of bacon (go for the regular-cut, not thick—it crisps up nicer)
– A couple of tablespoons of olive oil
– A good sprinkle of black pepper (freshly cracked if you’re feeling fancy)
– A pinch of kosher salt (the bacon brings some saltiness already, so go easy)
Instructions
1. Preheat your oven to 400°F—this is the sweet spot for crispy bacon and tender asparagus.
2. Wash the asparagus spears and snap off the tough ends (they’ll naturally break where they should—no knife needed!).
3. Toss the asparagus with olive oil, black pepper, and that pinch of kosher salt in a bowl until they’re lightly coated.
4. Divide the asparagus into 8 small bundles, about 4-5 spears each.
5. Wrap one slice of bacon snugly around the middle of each bundle, overlapping the ends slightly.
6. Place the bundles on a baking sheet lined with parchment paper (trust me, this prevents sticking and makes cleanup a breeze).
7. Bake for 18-22 minutes, flipping halfway through, until the bacon is crispy and the asparagus is tender when pierced with a fork.
8. Let them rest for 2-3 minutes on the pan—this helps the bacon firm up so it doesn’t fall apart when you serve them.
You’ll love the contrast of the salty, crispy bacon against the tender, slightly sweet asparagus. Try serving these alongside grilled steak or as a fancy appetizer—they disappear faster than you can say “more please!”
Pumpkin Sage Risotto
Tired of basic pumpkin recipes that scream “basic” louder than your aunt at a Taylor Swift concert? This pumpkin sage risotto is the cozy, sophisticated upgrade your fall menu desperately needs. Think creamy, dreamy rice meets autumnal magic in a bowl that’ll make you forget all about that basic pumpkin spice latte.
Ingredients
A couple of tablespoons of olive oil, one finely chopped yellow onion, two minced garlic cloves, about 1.5 cups of Arborio rice, a splash of dry white wine (the cheap stuff works great here), four cups of warm chicken broth, one cup of pumpkin puree (not pumpkin pie filling!), a generous handful of freshly grated Parmesan cheese, a couple of tablespoons of chopped fresh sage, and a good pinch of salt and black pepper.
Instructions
1. Heat two tablespoons of olive oil in a large, heavy-bottomed pot over medium heat for about 2 minutes until shimmering.
2. Add one finely chopped yellow onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in two minced garlic cloves and cook for exactly 1 minute until aromatic but not browned.
4. Add 1.5 cups of Arborio rice and toast for 2 minutes, stirring constantly, until the grains look slightly translucent around the edges.
5. Pour in a splash of dry white wine and cook while stirring for about 1 minute until the liquid is fully absorbed.
6. Add one ladle of warm chicken broth and stir continuously until completely absorbed before adding the next ladle.
7. Continue adding broth one ladle at a time, stirring constantly, for about 18-20 minutes until the rice is creamy but still slightly firm to the bite.
8. Stir in one cup of pumpkin puree and cook for 2 more minutes until heated through and fully incorporated.
9. Remove the pot from heat and stir in a generous handful of freshly grated Parmesan cheese until melted and creamy.
10. Fold in two tablespoons of chopped fresh sage and season with a good pinch of salt and black pepper.
Let’s be real—this risotto achieves that perfect creamy-yet-toothy texture that makes you want to face-plant directly into the bowl. The earthy pumpkin plays beautifully against the savory Parmesan and aromatic sage, creating a flavor party that’s basically autumn in edible form. Try serving it in hollowed-out mini pumpkins for maximum fall vibes, or just eat it straight from the pot—we won’t judge.
Loaded Mashed Sweet Potatoes
Ladies and gentlemen, prepare your forks for a flavor fiesta that’ll make your taste buds do a happy dance—loaded mashed sweet potatoes are here to steal the spotlight at any dinner table! This isn’t your average side dish; it’s a creamy, dreamy mash-up that’s packed with savory goodness and a whole lot of personality. Trust me, once you try it, plain spuds will seem downright boring.
Ingredients
– About 3 large sweet potatoes, peeled and chopped into chunks
– A generous splash of heavy cream (around 1/2 cup)
– A couple of tablespoons of unsalted butter
– A handful of shredded sharp cheddar cheese (about 1 cup)
– 4 slices of crispy cooked bacon, crumbled
– A pinch of salt and a dash of black pepper
– A sprinkle of fresh chives, finely chopped (about 2 tablespoons)
Instructions
1. Preheat your oven to 400°F to get it ready for baking the sweet potatoes.
2. Place the peeled and chopped sweet potatoes in a large pot and cover them with cold water by about an inch.
3. Bring the water to a rolling boil over high heat, then reduce the heat to medium and let it simmer for 15–20 minutes until the potatoes are fork-tender (a pro tip: start with cold water to cook them evenly and avoid mushiness).
4. Drain the potatoes thoroughly in a colander to remove all excess water.
5. Return the drained potatoes to the pot and mash them with a potato masher until smooth and lump-free.
6. Stir in the heavy cream and unsalted butter until the mixture is creamy and well combined.
7. Fold in the shredded sharp cheddar cheese, crumbled bacon, salt, and black pepper until everything is evenly distributed (another tip: reserve a little bacon and cheese for topping if you want extra crunch and cheesy goodness).
8. Transfer the mashed mixture to a baking dish and spread it out evenly with a spatula.
9. Bake in the preheated oven at 400°F for 15–20 minutes until the top is lightly golden and bubbly (final tip: broil for the last 2 minutes for a crispier top, but watch it closely to prevent burning).
10. Remove from the oven and let it cool for 5 minutes before serving.
Absolutely irresistible, this dish boasts a velvety texture with smoky bacon bits and melty cheese in every bite. Serve it scooped into bowls with a drizzle of hot sauce for a kick, or pile it high on a plate next to grilled chicken—it’s so good, you might just skip the main course altogether!
Herb-Roasted Root Vegetables
Let’s be real—your vegetable drawer is probably staging a rebellion with those lonely carrots and forgotten potatoes. Time to rescue those root rebels and transform them into a dish so delicious, they’ll forget they were ever destined for compost!
Ingredients
- About 2 pounds of your favorite root vegetables (think carrots, potatoes, parsnips—whatever’s looking sad in your crisper)
- A good glug of olive oil (about 3 tablespoons)
- A couple of fresh rosemary sprigs
- A handful of fresh thyme
- 3 garlic cloves, just smashed—no need to be fancy
- A generous sprinkle of salt (about 1 teaspoon)
- A few cracks of black pepper (roughly ½ teaspoon)
Instructions
- Preheat your oven to 425°F—this is where the magic happens.
- Chop all your root vegetables into 1-inch chunks (pro tip: try to keep them roughly the same size so they cook evenly and nobody gets burnt or undercooked).
- Toss the vegetable chunks with the olive oil in a large bowl until they’re nicely coated.
- Strip the leaves from the rosemary and thyme sprigs, then add them to the bowl along with the smashed garlic, salt, and pepper.
- Spread everything in a single layer on a baking sheet (another pro tip: don’t crowd the pan, or you’ll steam them instead of roasting—crispy edges are the goal here).
- Roast for 25 minutes, then pull the sheet out and give everything a good stir.
- Return to the oven and roast for another 15-20 minutes, until the vegetables are tender when pierced with a fork and have those beautiful golden-brown caramelized spots.
- Let them rest for 5 minutes before serving (final pro tip: this helps the flavors settle and makes them even more delicious).
That glorious caramelization gives these veggies a slightly sweet, deeply savory flavor with crispy edges and tender centers. Toss them over creamy polenta, pile them alongside a roast chicken, or honestly, just eat them straight from the pan—we won’t judge.
Caramelized Onion and Gruyère Gratin
Tired of the same old side dishes that make your taste buds yawn louder than your uncle after Thanksgiving dinner? This caramelized onion and Gruyère gratin is about to become the rockstar of your dinner table—cheesy, decadent, and guaranteed to steal the spotlight from even the main course. It’s basically a cozy sweater for your soul, but edible and way more delicious.
Ingredients
– 2 large yellow onions, thinly sliced
– 2 tablespoons of olive oil
– A generous pinch of salt
– 1 tablespoon of balsamic vinegar
– 1 ½ cups of heavy cream
– 1 ½ cups of shredded Gruyère cheese
– ½ cup of grated Parmesan cheese
– A couple of cloves of garlic, minced
– A sprinkle of fresh thyme leaves
– Freshly cracked black pepper to wake it all up
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-low heat.
2. Add the thinly sliced onions and a generous pinch of salt, stirring to coat them in the oil.
3. Cook the onions for 30-35 minutes, stirring occasionally, until they turn a deep golden brown and become jammy. (Tip: Don’t rush this step—low and slow is the secret to sweet, caramelized onions without burning them!)
4. Stir in 1 tablespoon of balsamic vinegar and cook for 1 more minute to deglaze the pan and add a touch of sweetness.
5. Preheat your oven to 375°F (190°C).
6. In a medium bowl, combine 1 ½ cups of heavy cream, the minced garlic, and a sprinkle of fresh thyme leaves.
7. Spread the caramelized onions evenly in the bottom of a 9×9-inch baking dish.
8. Pour the cream mixture over the onions, ensuring it seeps into every nook and cranny.
9. Top with 1 ½ cups of shredded Gruyère cheese and ½ cup of grated Parmesan cheese, spreading them in an even layer.
10. Crack fresh black pepper over the top for a little kick.
11. Bake for 25-30 minutes, or until the top is bubbly and golden brown. (Tip: If the top isn’t browning to your liking, pop it under the broiler for 1-2 minutes at the end—just keep an eye on it to avoid a cheese catastrophe!)
12. Let the gratin rest for 5-10 minutes before serving to allow the cream to set slightly. (Tip: This patience pays off—it’ll be less soupy and easier to scoop.)
Zesty, gooey, and unapologetically rich, this gratin boasts a velvety texture with sweet onions melting into the sharp Gruyère. Serve it alongside a simple roast chicken or pile it onto crusty bread for the ultimate comfort food hack—leftovers (if there are any) make a killer next-day grilled cheese filling.
Summary
Here’s a fantastic collection of Thanksgiving sides that will make your holiday feast truly memorable. From classic favorites to creative twists, these recipes are sure to delight your guests. We’d love to hear which dishes become your family favorites—please leave a comment below and share your top picks on Pinterest to spread the holiday cheer!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
