25 Healthy Thanksgiving Sides That Will Make You Forget About the Turkey

I’ve attached a video for every recipe below from my favorite home cooks.

Thanksgiving is a time for family, gratitude, and of course, delicious food. But who says you can’t enjoy tasty sides while still keeping things healthy? You can have a feel-good feast with nutritious and flavorful side dishes that will wow your guests and keep you feeling great.

From roasted veggies to creative salads, there are so many options to brighten up your holiday table. You’ll find twists on classics like cauliflower “mashed potatoes” and butternut squash mac and cheese, plus new favorites like air fryer okra. These sides are packed with vitamins and nutrients to balance out heavier dishes.

Roasted Brussels Sprouts

You’ll need:

1 pound Brussels sprouts
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon balsamic vinegar (optional)

Here’s how to make them:

Preheat your oven to 400°F (200°C).
Trim the ends off the Brussels sprouts and cut them in half.
Toss the sprouts with olive oil, salt, and pepper in a bowl.
Spread them on a baking sheet, cut side down.
Roast for 20-25 minutes, until crispy on the outside and tender inside.
If you like, drizzle with balsamic vinegar before serving.

These tasty sprouts are crispy, flavorful, and so easy to make. They’re a perfect healthy side for your Thanksgiving table!

Mashed Sweet Potatoes

You’ll love these creamy mashed sweet potatoes as a tasty Thanksgiving side dish. Here’s what you need:

Ingredients:

2 lbs sweet potatoes, peeled and cubed
1/4 cup milk
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cinnamon (optional)

Directions:

Place sweet potato cubes in a large pot and cover with water. Bring to a boil.
Reduce heat and simmer for 15-20 minutes until potatoes are fork-tender. Drain well.
Return potatoes to the pot. Add milk, butter, salt, pepper, and cinnamon if using.
Mash the potatoes with a potato masher until smooth and creamy.
Taste and adjust seasonings as needed.
Serve warm and enjoy your delicious mashed sweet potatoes!

For extra flavor, you can sauté some minced garlic in the butter before adding it to the potatoes. A dollop of Greek yogurt can also make them extra creamy.

Green Bean Casserole

You’ll need:

1 pound fresh green beans, trimmed
1 cup sliced mushrooms
1/2 cup diced onion
2 cloves garlic, minced
1 cup low-sodium chicken broth
1/2 cup milk (or plant-based alternative)
2 tablespoons flour
1/4 cup crispy fried onions
Salt and pepper to taste

Here’s how to make it:

Preheat your oven to 375°F (190°C).
Blanch the green beans in boiling water for 5 minutes. Drain and set aside.
In a large skillet, sauté mushrooms and onions until soft. Add garlic and cook for another minute.
Whisk flour into the broth and milk. Pour into the skillet and simmer until thickened.
Add green beans to the mixture and stir to coat.
Transfer to a baking dish and top with crispy onions.
Bake for 15-20 minutes until bubbly and golden.

This healthier version of the classic dish will be a hit at your Thanksgiving table!

Honey Glazed Carrots

You’ll need:

1 pound carrots
2 tablespoons honey
2 tablespoons butter
1 tablespoon olive oil
1 clove garlic, minced
Salt and pepper to taste

Here’s how to make them:

Preheat your oven to 425°F (220°C).
Cut the carrots into 1-inch pieces. If they’re thick, slice them in half lengthwise too.
Mix the carrots with honey, butter, oil, garlic, salt, and pepper in a bowl.
Spread the carrots on a baking sheet.
Roast for 20-25 minutes, stirring halfway through. They’re done when they’re tender and lightly caramelized.

Your honey glazed carrots are ready to serve! They’re sweet, buttery, and perfect for your Thanksgiving table.

Stuffed Butternut Squash

Ingredients:

1 medium butternut squash
1 cup spinach, chopped
1/2 cup mushrooms, sliced
1/4 cup feta cheese, crumbled
2 tablespoons olive oil
1 clove garlic, minced
Salt and pepper to taste
Optional: 2 slices bacon, cooked and crumbled

Directions:

Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds.
Brush the cut sides with olive oil and sprinkle with salt and pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper.
Roast for about 40 minutes or until the squash is tender when pierced with a fork.
While the squash is roasting, sauté the mushrooms and garlic in olive oil until soft.
Add the spinach and cook until wilted.
Mix in the feta cheese and bacon (if using).
Once the squash is done, flip the halves over and fill with the spinach mixture.
Return to the oven for an additional 5-10 minutes to heat through.

Your stuffed butternut squash is now ready to serve! This dish is not only tasty but also packed with nutrients, making it a great addition to your Thanksgiving table.

Roasted Cauliflower

You’ll need:

1 large head of cauliflower
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste

Here’s how to make it:

Preheat your oven to 425°F (220°C).
Cut the cauliflower into bite-sized florets.
In a large bowl, toss the florets with olive oil, garlic powder, paprika, salt, and pepper.
Spread the seasoned cauliflower on a baking sheet in a single layer.
Roast for 20-25 minutes, flipping halfway through.
The cauliflower is done when it’s golden brown and tender.

This yummy side dish is super easy to make. It’s crispy on the outside and soft on the inside. You can add other spices you like to change up the flavor.

Roasted cauliflower is a great healthy option for your Thanksgiving table. It’s low in calories but high in fiber and vitamins. Your guests will love this tasty veggie side!

Quinoa Salad With Roasted Vegetables

Ingredients:

1 cup quinoa
2 cups vegetable broth
1 zucchini, diced
1 bell pepper, chopped
1 red onion, sliced
1 cup cherry tomatoes
2 tablespoons olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish

Directions:

Preheat your oven to 400°F (200°C).
Mix the chopped vegetables with olive oil, Italian seasoning, salt, and pepper in a bowl.
Spread the veggies on a baking sheet and roast for 30 minutes, stirring halfway through.
While the veggies roast, cook the quinoa in vegetable broth according to package instructions.
Let the roasted vegetables and quinoa cool for a few minutes.
Combine the quinoa and roasted veggies in a large bowl.
Toss gently and add more salt and pepper if needed.
Sprinkle fresh parsley on top before serving.

This colorful salad is perfect for your Thanksgiving table. You can serve it warm or at room temperature.

Garlic-Parmesan Roasted Carrots

You’ll love these tasty roasted carrots! They’re easy to make and packed with flavor. Here’s what you’ll need:

Ingredients:

1 pound carrots, peeled and cut into sticks
2 tablespoons olive oil
3 cloves garlic, minced
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: chopped fresh parsley for garnish

Directions:

Preheat your oven to 400°F (200°C).
In a large bowl, mix the olive oil, minced garlic, Parmesan, salt, and pepper.
Add the carrot sticks to the bowl and toss until they’re well coated.
Spread the carrots in a single layer on a baking sheet.
Roast for 20-25 minutes, stirring once halfway through. The carrots should be tender and lightly browned.
If you’d like, sprinkle some fresh parsley on top before serving.

Enjoy your yummy garlic-Parmesan roasted carrots!

Sweet Potato Casserole

You’ll need:

4 medium sweet potatoes
1/4 cup unsalted butter, melted
1/4 cup milk
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt

For the topping:

1/2 cup chopped pecans
1/4 cup almond flour
2 tbsp maple syrup
1 tbsp melted coconut oil

Here’s how to make it:

Preheat your oven to 375°F (190°C).
Wash and prick sweet potatoes with a fork. Bake for about 1 hour until soft.
Scoop out the flesh and mash it in a bowl. Mix in butter, milk, vanilla, cinnamon, and salt.
Spread the mixture in a 9×13-inch baking dish.
In a separate bowl, combine pecans, almond flour, maple syrup, and coconut oil for the topping.
Sprinkle the topping over the sweet potato mixture.
Bake for 25-30 minutes until the top is golden brown.

Your healthy sweet potato casserole is ready to serve! It’s a perfect blend of creamy and crunchy textures with a natural sweetness.

Wild Rice Stuffing

Here’s what you’ll need:

1 cup wild rice blend
2 1/2 cups vegetable broth
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped pecans
1/4 cup dried cranberries
2 tablespoons butter
1 teaspoon dried sage
Salt and pepper to taste

Now, let’s make this tasty stuffing!

Rinse the wild rice blend and add it to a pot with the broth. Bring to a boil, then lower the heat and simmer for about 45 minutes until the rice is tender.
While the rice cooks, melt the butter in a large pan. Add the onion and celery, cooking until they’re soft.
Toss in the pecans and cook for a few more minutes until they’re toasty and fragrant.
Stir in the sage and cranberries. Cook for another minute.
Once the rice is done, add it to the pan with the veggies and mix well.
Season with salt and pepper to your liking.

Your wild rice stuffing is ready to serve! It’s a great alternative to traditional bread-based stuffing and adds a lovely nutty flavor to your Thanksgiving spread.

Creamed Corn

Here’s a tasty creamed corn recipe for your Thanksgiving table:

Ingredients:

4 cups fresh or frozen corn kernels
2 tablespoons butter
2 ounces cream cheese
1/4 cup milk
Salt and pepper to taste
Optional: 1 clove garlic, minced

Directions:

Melt the butter in a large skillet over medium heat.
Add the corn kernels and optional garlic. Cook for 4-5 minutes, stirring often.
Stir in the cream cheese and milk. Mix until the cream cheese melts completely.
Season with salt and pepper to your liking.
Cook for another 3-5 minutes, stirring regularly, until the sauce thickens.
If the mixture is too thick, add a splash more milk to reach your desired consistency.
Serve hot and enjoy your creamy, comforting side dish!

This recipe is quick, easy, and sure to please your guests. You can adjust the creaminess by adding more or less milk as you prefer.

Roasted Acorn Squash

Here’s what you’ll need:

2 acorn squash
2 tablespoons olive oil
2 tablespoons maple syrup
Salt and pepper to taste
Fresh herbs (sage or rosemary)

Now let’s get cooking!

Heat your oven to 400°F. Line a baking sheet with parchment paper.
Cut the squash in half from top to bottom. Scoop out the seeds.
Slice each half into 1/2-inch thick moons.
In a large bowl, mix the squash slices with olive oil, maple syrup, salt, and pepper.
Spread the slices on your baking sheet. Sprinkle with fresh herbs.
Bake for 30-45 minutes. You’ll know they’re done when a fork easily pierces the flesh.
Take them out of the oven and let them cool for a few minutes.

That’s it! Your roasted acorn squash is ready to serve. Enjoy this tasty and healthy side dish at your Thanksgiving table.

Balsamic Roasted Brussels Sprouts

You’ll need:

1 pound Brussels sprouts
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 clove garlic, minced
Salt and pepper to taste
Optional: 2 tablespoons maple syrup

Here’s how to make them:

Preheat your oven to 400°F (200°C).
Trim the ends of the Brussels sprouts and cut them in half.
In a large bowl, mix the sprouts with olive oil, balsamic vinegar, garlic, salt, and pepper.
Spread the sprouts on a baking sheet, cut side down.
Roast for 20-25 minutes, until crispy on the outside and tender inside.
If you like, drizzle with maple syrup and return to the oven for 5 more minutes.
Give them a final toss and serve hot.

Your Brussels sprouts will be crispy, tangy, and full of flavor. They’re sure to be a hit at your Thanksgiving table!

Cauliflower Au Gratin

Here’s what you’ll need:

1 large head of cauliflower, cut into florets
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 cup grated Gruyere cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1/4 teaspoon garlic powder
2 tablespoons olive oil

Now, let’s make this tasty dish!

Preheat your oven to 400°F (200°C).
Toss cauliflower florets with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes, flipping halfway through.
While the cauliflower roasts, melt butter in a saucepan over medium heat. Add flour and stir for 1 minute.
Slowly whisk in milk until smooth. Cook until the sauce thickens, stirring constantly.
Remove from heat and stir in most of the Gruyere and Parmesan cheese, saving some for topping.
Place roasted cauliflower in a baking dish and pour the cheese sauce over it. Sprinkle remaining cheese on top.
Bake for 15-20 minutes until golden and bubbly.

Let it cool for a few minutes before serving. Enjoy your creamy, cheesy cauliflower au gratin!

Roasted Delicata Squash

You’ll love this easy and tasty side dish for your Thanksgiving table. Here’s what you need:

Ingredients:

2 delicata squash
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
2 tablespoons grated Parmesan cheese (optional)

Directions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash the squash and cut it into 1/2-inch thick rings. Scoop out the seeds with a spoon.
In a large bowl, toss the squash rings with olive oil, salt, pepper, and garlic powder if using.
Spread the seasoned squash on the baking sheet in a single layer.
Roast for 20 minutes, then flip the pieces over.
Continue roasting for another 8-10 minutes until the squash is tender and golden brown.
If using Parmesan, sprinkle it over the squash during the last 5 minutes of cooking.

Your roasted delicata squash is ready to serve! The skin is edible, so you can enjoy the whole slice.

Thanksgiving Salad

You’ll need:

Mixed greens (arugula, frisée, radicchio)
Grapes
Blue cheese
Pears
Walnuts
Olive oil
Apple cider vinegar
Dijon mustard
Honey
Salt and pepper

Here’s how to make it:

Toast the walnuts in a dry pan until fragrant. Set aside to cool.
Mix olive oil, apple cider vinegar, Dijon mustard, and honey in a small bowl. Add salt and pepper to taste.
Wash and dry the mixed greens. Place them in a large salad bowl.
Cut the grapes in half and slice the pears thinly.
Crumble the blue cheese.
Add the grapes, most of the pear slices, and most of the blue cheese to the greens.
Pour the dressing over the salad and toss gently to coat.
Top with the remaining pear slices, blue cheese, and toasted walnuts.

Your Thanksgiving salad is ready to serve! It’s a fresh and tasty start to your holiday meal.

Mashed Cauliflower

Want a tasty, low-carb swap for mashed potatoes? Try mashed cauliflower! Here’s what you’ll need:

Ingredients:

1 large head of cauliflower
2 tablespoons butter
1/4 cup milk
Salt and pepper to taste
Optional: garlic, chives, or cheese

Directions:

Cut cauliflower into florets. Steam until tender, about 10 minutes.
Drain well and pat dry with paper towels.
Put cauliflower in a food processor. Add butter and milk.
Blend until smooth and creamy. Add more milk if needed.
Season with salt and pepper. Mix in any optional add-ins you like.
Transfer to a serving bowl and enjoy your healthier “mashed potatoes”!

This dish is easy to make and packed with nutrients. You’ll get all the comfort of traditional mashed potatoes with fewer carbs. It’s a great option for those watching their waistline during the holidays.

Stuffing With Whole Grains

Here’s a tasty whole grain stuffing recipe for your Thanksgiving table:

Ingredients:

6 cups whole grain bread cubes
1/2 cup olive oil
1 onion, diced
2 celery stalks, chopped
2 cups vegetable broth
1/4 cup fresh sage, chopped
1/4 cup fresh parsley, chopped
1/2 cup dried cranberries
1/2 cup chopped walnuts
Salt and pepper to taste

Directions:

Preheat your oven to 350°F.
Toast bread cubes on a baking sheet for 10 minutes.
Heat olive oil in a large skillet. Add onion and celery, cooking until soft.
In a big bowl, mix bread cubes, cooked veggies, and remaining ingredients.
Pour mixture into a greased baking dish.
Bake for 30-35 minutes until golden brown on top.

This stuffing is packed with flavor and nutrition. You’ll love the mix of whole grains, veggies, and herbs. It’s a healthier twist on a classic dish that your family will enjoy.

Roasted Broccoli

Here’s what you’ll need:

1 large head of broccoli, cut into florets
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
1/4 cup grated Parmesan cheese
1 lemon, juiced
1/4 cup chopped pistachios

Now, let’s get cooking!

Preheat your oven to 400°F (200°C).
Toss the broccoli florets with olive oil, minced garlic, salt, and pepper in a large bowl.
Spread the broccoli on a baking sheet in a single layer.
Roast for 15-20 minutes, stirring halfway through, until the edges are crispy and the stems are tender.
Remove from the oven and sprinkle with Parmesan cheese.
Return to the oven for 2-3 minutes until the cheese melts.
Take the broccoli out and squeeze fresh lemon juice over it.
Top with chopped pistachios before serving.

Enjoy your crispy, flavorful roasted broccoli as a tasty and healthy Thanksgiving side dish!

Cranberry Sauce

Here’s what you’ll need to make healthy cranberry sauce:

12 oz fresh cranberries
1/2 cup orange juice
1/4 cup maple syrup
1 tsp vanilla extract
1/4 tsp cinnamon
Zest of 1 orange (optional)

Now let’s make it!

Put all ingredients in a pot over medium-high heat.
Bring the mixture to a boil, then reduce heat and cover.
Let it simmer for 10-15 minutes, stirring occasionally.
You’ll hear popping sounds as the cranberries burst – that’s good!
Keep cooking until the sauce thickens to your liking.
Remove from heat and let cool before serving.

That’s it! Your homemade cranberry sauce is ready. It’s tangy, sweet, and so much better than the canned stuff. You can make it ahead and store in the fridge for up to a week.

Sweet Potato Salad

Ingredients:

2 large sweet potatoes, cubed
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup chopped walnuts
1/4 cup dried cranberries
2 tablespoons honey
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
Mixed greens

Directions:

Preheat your oven to 400°F (200°C).
Toss sweet potato cubes with olive oil, salt, and pepper. Spread them on a baking sheet.
Roast for 25-30 minutes, flipping halfway through. They’re done when they’re tender and lightly browned.
While the potatoes cool, mix honey, Dijon mustard, and apple cider vinegar in a small bowl.
In a large bowl, combine roasted sweet potatoes, walnuts, and cranberries.
Pour the dressing over the potato mixture and gently toss.
Serve the sweet potato salad over a bed of mixed greens.

This salad is a tasty twist on traditional Thanksgiving sides. The sweet potatoes add a comforting warmth, while the cranberries and walnuts give a nice crunch. It’s easy to make and will surely be a hit at your holiday table!

Parmesan Brussels Sprouts Salad

Here’s what you’ll need for this tasty salad:

1 pound Brussels sprouts, shaved
1 apple, chopped
1/4 cup toasted walnuts
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
Salt and pepper to taste

Now, let’s make this yummy side dish!

Shave the Brussels sprouts thinly using a knife or food processor.
Chop the apple into small pieces.
Mix the Brussels sprouts and apple in a large bowl.
In a small bowl, whisk together olive oil, apple cider vinegar, and honey.
Pour the dressing over the salad and toss well.
Add salt and pepper to taste.
Sprinkle toasted walnuts and grated Parmesan cheese on top.
Give it one final toss and serve!

This salad is best enjoyed right away, but you can also chill it for up to 30 minutes before serving. It’s a great way to add some green to your Thanksgiving table!

Autumn Kale Salad

You’ll need:

1 bunch kale, stems removed and chopped
1 Honeycrisp apple, thinly sliced
1/4 cup pepitas
1/4 cup dried cranberries
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
Salt and pepper to taste

Here’s how to make it:

Wash and dry the kale. Massage it with a bit of olive oil to soften it.
Toast the pepitas in a dry skillet over medium heat for 3-5 minutes. Let them cool.
Mix olive oil, apple cider vinegar, and honey in a small bowl for the dressing.
Put the kale in a large bowl. Add the apple slices, toasted pepitas, and dried cranberries.
Pour the dressing over the salad and toss well.
Season with salt and pepper to taste.
Let the salad sit for 10 minutes before serving to let the flavors blend.

Your autumn kale salad is ready to enjoy! It’s a tasty and healthy addition to your Thanksgiving table.

Creamy Pumpkin Soup

You’ll need:

1 can (15 oz) pumpkin puree
1 onion, chopped
2 cloves garlic, minced
2 cups chicken broth
1 cup coconut milk
1 tsp thyme
1/4 tsp nutmeg
Salt and pepper to taste
2 tbsp olive oil

Here’s how to make it:

Heat olive oil in a pot over medium heat. Add onion and cook until soft, about 5 minutes.

Toss in garlic and cook for another minute until fragrant.

Pour in the pumpkin puree, chicken broth, and coconut milk. Stir well.

Add thyme, nutmeg, salt, and pepper. Bring the mixture to a boil.

Lower the heat and let it simmer for 15 minutes, stirring occasionally.

Use an immersion blender to make the soup smooth and creamy.

Taste and adjust seasoning if needed. Serve hot and enjoy your comforting pumpkin soup!

Sautéed Green Beans

Here’s what you’ll need:

1 pound fresh green beans, trimmed
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
1/4 cup sliced almonds (optional)
Lemon wedges for serving

Now, let’s get cooking!

Wash and trim the ends off your green beans.
Heat olive oil in a large skillet over medium-high heat.
Add the green beans to the hot pan. Cook for 5-7 minutes, stirring occasionally.
Toss in the minced garlic and cook for another minute until fragrant.
Season with salt and pepper to taste.
If you’re using almonds, add them now and cook for an additional 1-2 minutes until lightly toasted.
Remove from heat and transfer to a serving dish.
Squeeze fresh lemon juice over the top if desired.

Your sautéed green beans are ready to serve! They’ll add a bright, crisp element to your Thanksgiving spread.