21 Thanksgiving Side Dishes for a Grateful Gathering

Ask anyone about their favorite part of Thanksgiving dinner, and most will skip the turkey and name a side. The potatoes, the stuffing and that one casserole are what people remember.

These thanksgiving side dishes cover every classic and a few fresh ideas. You will find creamy mashed potatoes, green bean casserole, sweet potato casserole, homemade stuffing, roasted vegetables, bright salads and cozy casseroles, each with real quantities, oven temperatures and timing.

Many of these recipes can be made a day ahead, which frees up your oven and your stress level on the big day. Pick four or five that balance creamy, roasted and fresh, and your holiday table will feel generous and complete.

1. Creamy Mashed Potatoes

Creamy mashed potatoes are the heart of the Thanksgiving table. Peel 3 pounds of Yukon Gold potatoes and cut them into 2 inch chunks. Cover with cold salted water, bring to a boil and simmer for 15 to 18 minutes until a fork slides in easily.

Drain well and return the potatoes to the warm pot for one minute to dry. Mash with 6 tablespoons of butter, then stir in 1 cup of warm whole milk and ½ cup of sour cream. Season with salt and pepper, and top with butter and chives. Serves 8.

2. Classic Green Bean Casserole

This classic green bean casserole tastes homemade without taking all day.

• 1½ pounds fresh green beans, trimmed and blanched for 4 minutes
• 8 ounces cremini mushrooms, sliced and sautéed in 2 tablespoons butter
• 1 can cream of mushroom soup plus ½ cup milk
• 1 teaspoon soy sauce and a pinch of black pepper
• 1½ cups crispy fried onions, divided

Mix the beans, mushrooms, soup, milk, soy sauce and half the onions in a 9 by 13 inch dish. Bake at 350°F for 25 minutes, then add the remaining onions and bake 5 minutes more until golden. It serves 8 and can be assembled a day ahead, without the topping.

3. Sweet Potato Casserole

Quick Tip: Roast the sweet potatoes instead of boiling them. Roasting at 400°F for 50 minutes gives a deeper, sweeter flavor and less water in the filling.

Mash 4 pounds of roasted sweet potatoes with ⅓ cup melted butter, ½ cup brown sugar, 2 eggs, ½ cup milk and 1 teaspoon cinnamon. Top with a streusel of 1 cup chopped pecans, ½ cup brown sugar, ⅓ cup flour and 4 tablespoons butter. Bake at 350°F for 30 minutes.

4. Maple Roasted Carrots

Before: Boiled carrots sit on the plate looking pale and soft. They taste watery, and most guests pass them by for the potatoes.

After: Maple roasted carrots come out of the oven glossy and caramelized. The edges are sweet and crisp, and the platter looks restaurant ready.

Toss 2 pounds of carrots with 2 tablespoons olive oil, 3 tablespoons maple syrup, salt and pepper. Roast at 425°F for 25 to 30 minutes, turning once. Finish with fresh thyme and flaky salt. These are one of the easiest thanksgiving vegetable sides you can make.

5. Homemade Herb Stuffing

Homemade stuffing tastes far better than boxed, and it is easier than most people think.

1. Cut a 1 pound loaf of crusty bread into cubes and dry them at 275°F for 30 minutes.
2. Melt ½ cup butter and cook 2 chopped onions and 4 celery stalks for 10 minutes.
3. Stir in 2 tablespoons fresh sage, 1 tablespoon thyme, salt and pepper.
4. Toss the bread with the vegetables, 2 beaten eggs and 2½ cups chicken broth.
5. Bake covered at 350°F for 30 minutes, then uncovered for 15 minutes until crisp.

Baking the stuffing in a dish instead of the turkey keeps it safe and gives you more crispy edges. For extra flavor, add 1 cup of chopped apples or dried cranberries. Use vegetable broth to make it vegetarian, and prepare it the morning of Thanksgiving to save time.

6. Roasted Brussels Sprouts

Roasted brussels sprouts win over even the pickiest guests when the edges get deeply golden.

Feature	Oven Roasted	Air Fryer
Time	25 minutes at 425°F	15 minutes at 380°F
Batch size	2 pounds on one sheet pan	About 1 pound per batch
Texture	Tender centers, crisp edges	Extra crispy leaves

Toss halved sprouts with olive oil, salt and pepper and roast cut side down. Drizzle with 2 tablespoons maple syrup mixed with 1 tablespoon balsamic vinegar. Finish with pomegranate seeds and toasted pecans for bright color and crunch on your holiday dinner table this year.

7. Buttery Smashed Potatoes

Do:

• Boil 2 pounds of baby potatoes for 15 minutes until fork tender.
• Let them steam dry for 5 minutes before smashing.
• Press each potato flat with the bottom of a glass.
• Brush generously with melted garlic butter.

Don’t:

• Smash the potatoes while they are wet.
• Crowd the pan, or they will steam instead of crisp.
• Add the parmesan until the last 5 minutes.

Buttery potatoes like these give you creamy centers and crackly edges in one bite. Roast at 450°F for 25 to 30 minutes, then sprinkle with parmesan and bake 5 minutes more. They are a fun alternative to mashed potatoes and very easy to boil a day ahead.

8. Orange Fennel Salad

Cost: About $12 | Time: 15 minutes | Skill Level: Beginner

A bright orange salad cuts through all the rich, creamy dishes. Slice 4 oranges into rounds, shave 1 fennel bulb thinly, and layer both over 3 cups of arugula. Add pomegranate seeds and toasted almonds. Dress with olive oil, lemon juice, honey and salt just before serving.

9. Cranberry Orange Sauce

Homemade cranberry sauce takes 15 minutes and tastes far fresher than the canned kind. In a saucepan, combine 12 ounces of fresh cranberries, ¾ cup sugar, ½ cup orange juice and the zest of one orange. Bring to a boil, then simmer for 10 minutes until most berries burst.

The sauce thickens as it cools, so do not cook it too long. Make it up to five days ahead and keep it covered in the fridge. Add a pinch of cinnamon for warmth or a handful of chopped pecans for crunch. It also doubles as a topping for turkey sandwiches.

10. Honey Butter Dinner Rolls

Soft honey butter rolls turn any Thanksgiving dinner into a feast.

• 1 cup warm milk and 2¼ teaspoons instant yeast
• ¼ cup honey and ¼ cup melted butter
• 1 egg and 1 teaspoon salt
• 3½ cups all purpose flour
• 2 tablespoons honey mixed with 2 tablespoons melted butter for brushing

Knead the dough for 8 minutes, let it rise for 1 hour, then shape 15 rolls in a greased skillet. Let them rise for 30 minutes and bake at 375°F for 20 minutes. Brush with honey butter right out of the oven and sprinkle with flaky salt.

11. Baked Mac and Cheese

Quick Tip: Shred your own cheese from the block. Pre shredded cheese has anti caking powder that keeps the sauce from turning silky.

Cook 1 pound of elbow pasta until just under done. Make a sauce with 4 tablespoons butter, 4 tablespoons flour and 3 cups warm milk, then melt in 4 cups sharp cheddar and 1 cup gruyere. Combine, top with buttered breadcrumbs and bake at 375°F for 25 minutes.

12. Roasted Root Vegetables

Before: A bag of plain vegetables sits in the fridge with no plan. Parsnips, beets and carrots feel too ordinary for a holiday meal.

After: The same vegetables come out of the oven caramelized, colorful and glossy with rosemary. The platter looks like a harvest centerpiece.

Cut 4 pounds of mixed root vegetables into even 1 inch chunks. Toss with ¼ cup olive oil, 2 tablespoons fresh rosemary, salt and pepper. Roast at 425°F for 40 minutes, stirring halfway. Roast beets on a separate pan so they do not stain everything pink.

13. Garlic Parmesan Green Beans

Garlic parmesan green beans are one of the easiest Thanksgiving sides and ready in 15 minutes.

1. Blanch 2 pounds of trimmed green beans in salted boiling water for 3 minutes.
2. Plunge them into ice water to keep the bright green color.
3. Sauté 4 sliced garlic cloves in 3 tablespoons butter for 1 minute.
4. Add the beans and toss for 3 to 4 minutes until hot.
5. Finish with lemon zest, shaved parmesan and toasted almonds.

This dish is a great fresh balance to heavy casseroles. You can blanch the beans a day ahead and keep them in the fridge, then sauté right before dinner. Easy Thanksgiving sides like this are real lifesavers when your oven is already full of casseroles.

14. Scalloped Potatoes

Scalloped potatoes feel elegant and are perfect for a holiday dinner.

Feature	Scalloped Potatoes	Au Gratin Potatoes
Sauce	Cream, garlic and thyme	Cream with lots of cheese
Top	Golden and bubbly	Cheesy and browned
Best with	Turkey and roasted vegetables	Rich dinners and potlucks

Slice 3 pounds of Yukon Golds ⅛ inch thin. Layer in a buttered dish with 2 cups heavy cream, 1 cup milk, 3 minced garlic cloves, thyme, salt and pepper. Bake covered at 375°F for 45 minutes, then uncovered for 30 minutes until golden and tender.

15. Creamed Corn Casserole

Do:

• Use both creamed corn and whole kernel corn for texture.
• Mix in sour cream for a rich, moist center.
• Bake until the center is set but still soft.
• Let it rest 10 minutes before cutting.

Don’t:

• Overmix the batter, or it turns dense.
• Use a dish smaller than 8 by 8 inches.
• Skip the butter on top.

Mix 1 can creamed corn, 1 can drained corn, 1 cup sour cream, ½ cup melted butter, 2 eggs and 1 box of corn muffin mix. Bake at 350°F for 45 minutes. This sweet, spoonable casserole is a traditional Thanksgiving dinner favorite that kids love.

16. Maple Glazed Acorn Squash

Cost: About $8 | Time: 45 minutes | Skill Level: Beginner

Acorn squash looks beautiful on a platter and needs almost no work. Slice 2 squash into crescents, brush with 3 tablespoons melted butter, 3 tablespoons maple syrup and ½ teaspoon cinnamon. Roast at 400°F for 30 to 35 minutes. Garnish with crispy sage leaves before serving.

17. Wild Rice Pilaf

Wild rice pilaf brings nutty flavor and a lovely chewy texture to a table full of soft sides. Simmer 1½ cups of wild rice blend in 3½ cups of chicken or vegetable broth for 45 minutes, until the grains split open and the liquid is absorbed.

Meanwhile, sauté 1 diced onion and 2 celery stalks in butter. Stir them into the rice with ⅔ cup dried cranberries, ½ cup toasted pecans and chopped parsley. It holds well in a warm oven for an hour and makes a great gluten free option. It also reheats well for leftovers.

18. Creamed Spinach

Creamed spinach feels classic, rich and surprisingly quick to make.

• 2 pounds fresh spinach, wilted and squeezed dry
• 3 tablespoons butter and 1 small shallot, minced
• 2 cloves garlic, minced
• 1 cup heavy cream and 4 ounces cream cheese
• ½ cup parmesan and a pinch of nutmeg

Cook the shallot and garlic in butter for 3 minutes, then add the cream and cream cheese until smooth. Stir in the spinach, parmesan and nutmeg, and simmer for 5 minutes. It serves 6 and adds a welcome touch of green to a heavy holiday plate.

19. Hasselback Sweet Potatoes

Quick Tip: Place each sweet potato between two wooden spoons before slicing. The spoon handles stop the knife so you never cut all the way through.

Slice 6 medium sweet potatoes thinly, brush with 4 tablespoons brown butter and 2 tablespoons honey, and season with salt. Roast at 400°F for 50 to 60 minutes, basting halfway. Top with chopped pecans and flaky salt. They look stunning on a Thanksgiving feast table.

20. Roasted Butternut Squash

Before: A whole butternut squash sits on the counter looking tricky and heavy. It feels like too much work for a busy holiday.

After: Peeled, cubed and roasted, the squash turns sweet, golden and tender. Cranberries and pumpkin seeds make it look festive.

Peel and cube a 3 pound squash, toss with 2 tablespoons olive oil, salt and pepper, and roast at 425°F for 30 minutes. Add dried cranberries, toasted pumpkin seeds, thyme and a drizzle of honey. Many stores sell pre cut squash, which saves 15 minutes of prep.

21. Cheesy Broccoli Casserole

Cheesy broccoli casserole is the easiest way to get everyone to eat their greens on Thanksgiving.

1. Steam 2 pounds of broccoli florets for 4 minutes until bright green.
2. Whisk 1 cup sour cream, 1 cup mayonnaise and 1 egg in a large bowl.
3. Fold in the broccoli and 2 cups shredded sharp cheddar.
4. Spread in a 9 by 13 inch dish and top with 1 cup crushed buttery crackers.
5. Bake at 350°F for 30 minutes until golden and bubbly.

This casserole can be assembled a day ahead and baked right before dinner. It serves 10, which makes it perfect for big families. Leftovers reheat well for a quick lunch, and it pairs beautifully with turkey, stuffing and cranberry sauce on a traditional holiday plate.

Final Thoughts

The best Thanksgiving meals are built on sides that make everyone reach for seconds.

Choose four or five of these thanksgiving side dishes that balance creamy, roasted and fresh, like mashed potatoes, maple roasted carrots, green bean casserole and orange fennel salad. Make cranberry sauce and casseroles a day ahead to free up your oven. My favorite trick is writing a simple cooking timeline and taping it inside a cupboard.

Save this post to Pinterest so your menu is ready. Try one recipe this week and share it with a friend who is hosting this year.