25 Thanksgiving Vegetable Sides That Will Make You Forget About Turkey

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

Thanksgiving is all about the sides! While turkey may be the star, veggie dishes truly make the meal special. From creamy green bean casseroles to roasted root veggies, there are so many tasty options to fill your plate. Adding colorful and flavorful vegetable sides will take your Thanksgiving spread to the next level.

You don’t need to be a pro chef to make amazing veggie dishes. Simple ingredients like fresh green beans sautéed with garlic or sweet potatoes topped with marshmallows can be crowd-pleasers. Why not try something new this year? Roasted Brussels sprouts with bacon or creamy pearl onions could become your new holiday favorites.

Garlic Green Beans

Let’s make some yummy garlic green beans for your Thanksgiving table! Here’s what you’ll need:

Ingredients:

1 pound fresh green beans, trimmed
2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons butter
Salt and pepper to taste

Directions:

Bring a large pot of salted water to a boil. Add the green beans and cook for 3-5 minutes until tender-crisp.
Drain the beans and rinse them under cold water to stop the cooking process.
In the same pot, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Toss the green beans back into the pot with the garlic. Add the butter and stir gently until it melts.
Season with salt and pepper to your liking.
Give everything a final toss and serve your garlic green beans hot.

Your guests will love these crisp, flavorful beans. They’re easy to make and add a pop of color to your Thanksgiving plate!

Collard Green Salad

Here’s a tasty collard green salad you can make for Thanksgiving:

Ingredients:

1 bunch collard greens, stems removed and leaves thinly sliced
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1/4 cup dried cranberries
1/4 cup chopped pecans
Salt and pepper to taste

Directions:

Wash and dry the collard greens. Remove the stems and slice the leaves thinly.
In a large bowl, whisk together the olive oil, apple cider vinegar, and honey.
Add the sliced collard greens to the bowl and toss well to coat with the dressing.
Let the greens marinate for about 10 minutes to soften slightly.
Sprinkle in the dried cranberries and chopped pecans. Toss gently to combine.
Season with salt and pepper to taste.
Serve immediately or chill in the fridge for up to 2 hours before serving.

This fresh and vibrant salad will add a nice pop of color to your Thanksgiving table!

Candied Carrots

You’ll love these sweet and tender candied carrots! They’re perfect for your Thanksgiving table.

Ingredients:

1 pound baby carrots
1/4 cup butter
1/4 cup brown sugar
2 tablespoons honey
1/4 teaspoon cinnamon
Pinch of salt

Directions:

Rinse the carrots and place them in a large pot. Cover with water and bring to a boil.
Cook for 5-7 minutes until tender. Drain the carrots and set aside.
In the same pot, melt the butter over medium heat. Add brown sugar, honey, cinnamon, and salt.
Stir until the sugar dissolves and the mixture starts to bubble.
Add the cooked carrots back to the pot. Gently toss to coat them in the glaze.
Cook for another 5 minutes, stirring occasionally, until the carrots are glazed and heated through.

Your candied carrots are ready to serve! They’ll add a touch of sweetness to your Thanksgiving spread.

Perfect Potatoes Au Gratin

You’ll need:

3 pounds potatoes, thinly sliced
2 cups heavy cream
1 cup milk
3 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded Gruyère cheese
1/4 cup butter

Here’s how to make it:

Preheat your oven to 375°F and butter a 9×13-inch baking dish.
Mix the cream, milk, garlic, salt, and pepper in a bowl.
Layer a third of the potatoes in the dish. Pour a third of the cream mixture over them. Sprinkle some cheese on top.
Repeat these layers twice more, ending with cheese.
Dot the top with butter.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for another 25-30 minutes until golden and bubbly.
Let it cool for 10 minutes before serving.

Your potatoes will be creamy, cheesy, and perfectly golden on top. They’re sure to be a hit at your Thanksgiving table!

Stuffed Artichokes

Ready to wow your guests with a unique Thanksgiving side? Try stuffed artichokes!

Ingredients:

4 large artichokes
2 cups breadcrumbs
1/2 cup grated Parmesan cheese
4 cloves garlic, minced
1/4 cup chopped fresh parsley
1/4 cup olive oil
Salt and pepper to taste
Lemon wedges for serving

Directions:

Trim the artichoke stems and remove tough outer leaves. Cut off the top third of each artichoke.
Mix breadcrumbs, cheese, garlic, parsley, olive oil, salt, and pepper in a bowl.
Spread artichoke leaves and stuff the mixture between them. Place in a large pot with 1 inch of water.
Cover and steam for 30-45 minutes until leaves pull off easily.
Serve hot with lemon wedges. Enjoy your stuffed artichokes!

These tasty bites will add a fancy touch to your Thanksgiving spread. Your family will love pulling off the leaves and scooping out the flavorful filling!

Honey-Glazed Carrots And Parsnips

You’ll love this sweet and savory side dish for your Thanksgiving table! Here’s what you’ll need:

Ingredients:

1 pound carrots
1 pound parsnips
2 tablespoons olive oil
3 tablespoons honey
2 tablespoons butter
1 teaspoon fresh thyme leaves
Salt and pepper to taste

Directions:

Preheat your oven to 400°F (200°C).
Peel and cut the carrots and parsnips into even-sized pieces.
Toss the veggies with olive oil, salt, and pepper on a baking sheet.
Roast for 15-20 minutes, until they start to turn golden.
Melt the butter and mix it with 2 tablespoons of honey.
Pour this mixture over the vegetables and toss to coat evenly.
Return to the oven for another 5-10 minutes until they’re tender and glossy.
Sprinkle with fresh thyme leaves before serving.

Your guests will love the blend of sweet honey with the earthy flavors of the root vegetables. This dish adds a pop of color to your Thanksgiving spread too!

Fennel Salad With Apples & Radishes

You’ll love this crisp and refreshing salad for your Thanksgiving table! Here’s what you need:

Ingredients:

2 fennel bulbs, thinly sliced
2 Granny Smith apples, cored and thinly sliced
1 cup radishes, thinly sliced
1/4 cup fresh mint leaves
1/3 cup pecans, roughly chopped
3 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper to taste

Directions:

In a large bowl, combine the sliced fennel, apples, and radishes.
Add the mint leaves and pecans to the bowl.
In a small jar, shake together the olive oil, lemon juice, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss gently to coat all ingredients.
Taste and adjust seasoning if needed.
Serve right away or chill for up to an hour before serving.

This salad is super easy to make and adds a bright, crunchy element to your Thanksgiving spread. The mix of textures and flavors will wow your guests!

Brussels Sprout Salad

Here’s a tasty Brussels sprout salad for your Thanksgiving table:

Ingredients:

1 pound Brussels sprouts, trimmed and thinly sliced
1/4 cup dried cranberries
1/4 cup chopped hazelnuts
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey
Salt and pepper to taste

Directions:

Slice the Brussels sprouts thinly or shred them in a food processor.
Toast the hazelnuts in a dry pan until fragrant. Let them cool, then chop roughly.
In a large bowl, mix the sliced Brussels sprouts, dried cranberries, and toasted hazelnuts.
In a small bowl, whisk together the olive oil, lemon juice, and honey to make the dressing.
Pour the dressing over the salad and toss well to coat everything evenly.
Season with salt and pepper to your liking.
Let the salad sit for about 15 minutes before serving to allow the flavors to meld.

This bright and crunchy salad will add a fresh touch to your Thanksgiving spread. You can make it ahead of time and keep it in the fridge until you’re ready to serve.

Smashed Potatoes

Here’s what you’ll need:

2 pounds small potatoes
3 tablespoons olive oil
Salt and pepper to taste
Fresh herbs (optional)

Directions:

Boil the potatoes until tender, about 15-20 minutes.
Drain and let cool slightly.
Place potatoes on a baking sheet. Use a fork or potato masher to gently smash each one.
Drizzle with olive oil and sprinkle with salt and pepper.
Bake at 425°F for 20-25 minutes until crispy and golden.
Top with fresh herbs if desired.

Your smashed potatoes will be crispy on the outside and fluffy on the inside. They’re a fun twist on traditional mashed potatoes for your Thanksgiving table!

Cranberry Bacon Green Beans

You’ll love this tasty twist on green beans! Here’s what you’ll need:

1 pound fresh green beans
6 slices bacon
1/2 cup dried cranberries
1/4 cup sliced almonds
Salt and pepper to taste

Now, let’s get cooking!

Cook the bacon in a large skillet until crispy. Remove and crumble it.
Keep the bacon fat in the pan and add your green beans. Cook them until they’re bright green and tender-crisp.
Toss in the crumbled bacon, dried cranberries, and sliced almonds.
Season with salt and pepper to your liking.
Give everything a good stir to combine all the yummy flavors.

That’s it! Your Cranberry Bacon Green Beans are ready to serve. This colorful side dish will brighten up your Thanksgiving table and delight your taste buds.

Sweet Potato Gratin

Here’s what you’ll need:

2 lbs sweet potatoes
1 cup heavy cream
2 cloves garlic, minced
1 tbsp fresh thyme leaves
1 cup grated Gruyère cheese
Salt and pepper to taste
2 tbsp butter
Olive oil spray

Now let’s make this yummy side dish!

Preheat your oven to 400°F (200°C). Spray a 9×13-inch baking dish with olive oil.

Peel the sweet potatoes and slice them very thin, about 1/8 inch thick. A mandoline works great for this if you have one.

Mix the cream, garlic, and thyme in a small pot. Heat it up just until it starts to simmer, then take it off the heat.

Layer half the sweet potato slices in the baking dish. Sprinkle with salt, pepper, and half the cheese. Repeat with the rest of the potatoes and cheese.

Pour the warm cream mixture over everything. Dot the top with butter.

Cover the dish with foil and bake for 30 minutes. Then uncover and bake for another 20-25 minutes until the top is golden and bubbly.

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

Cheesy Bacon Butternut Squash

You’ll need:

1 medium butternut squash, peeled and cubed
4 slices bacon, chopped
1 cup shredded cheddar cheese
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup chopped fresh parsley

Directions:

Preheat your oven to 400°F (200°C).
Toss the squash cubes with olive oil, salt, and pepper in a bowl.
Spread the squash on a baking sheet and roast for 25-30 minutes, until tender.
While the squash roasts, cook the bacon in a skillet until crispy. Set aside.
Take the squash out of the oven and sprinkle the cheese over it.
Return to the oven for 5 minutes, until the cheese melts.
Remove from the oven, top with crispy bacon and parsley.
Serve hot and enjoy your cheesy bacon butternut squash!

Creamed Brussels Sprouts

You’ll need:

1 pound Brussels sprouts, trimmed and halved
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Here’s how to make them:

Boil the Brussels sprouts in salted water for 5 minutes. Drain and set aside.
Melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute.
Pour in the cream and bring to a simmer. Cook for 5 minutes, stirring often.
Add the Brussels sprouts to the skillet. Cook for 5 more minutes, until they’re tender.
Stir in the Parmesan cheese until melted. Season with salt and pepper.
Transfer to a serving dish and enjoy your creamy, delicious Brussels sprouts!

Southern Collard Greens

Here’s what you’ll need:

2 bunches collard greens, washed and chopped
1 smoked turkey leg
1 onion, diced
3 garlic cloves, minced
4 cups chicken broth
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon red pepper flakes
Salt and pepper to taste

Now, let’s cook up some delicious Southern collard greens:

Heat olive oil in a large pot over medium heat. Add onions and cook until soft, about 5 minutes.
Toss in the garlic, paprika, and red pepper flakes. Stir for a minute until fragrant.
Pour in the chicken broth and add the smoked turkey leg. Bring to a boil, then reduce heat and simmer for 30 minutes.
Add the chopped collard greens to the pot. Cover and cook for about 45 minutes to an hour, stirring occasionally.
Remove the turkey leg, shred the meat, and return it to the pot. Season with salt and pepper to taste.

Your Southern collard greens are ready to serve! They’ll be tender, flavorful, and perfect alongside your Thanksgiving turkey.

Air Fryer Green Beans

Want to make crispy, flavorful green beans for Thanksgiving? Try them in your air fryer! Here’s what you’ll need:

• 1 pound fresh green beans, trimmed
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: red pepper flakes for some heat

Now for the easy steps:

Preheat your air fryer to 380°F (190°C).
In a bowl, toss the green beans with olive oil and seasonings until evenly coated.
Place half the beans in the air fryer basket. Don’t overcrowd!
Cook for 6-8 minutes, shaking the basket halfway through.
Remove the first batch and repeat with the rest of the beans.

Your green beans will come out tender-crisp with a slight char. They’re perfect as is, but you can sprinkle some lemon juice or Parmesan cheese on top for extra flavor.

This method is quick, easy, and frees up your oven for other dishes. Plus, air frying uses less oil than traditional methods, making these green beans a bit healthier too!

Roasted Carrots And Red Onions

You’ll need:

1 pound carrots
2 medium red onions
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
Salt and pepper to taste

Here’s how to make them:

Heat your oven to 425°F (220°C).
Peel the carrots and cut them into 1/4-inch thick slices at an angle.
Slice the red onions into 1/2-inch strips.
Mix the olive oil, balsamic vinegar, garlic powder, thyme, salt, and pepper in a bowl.
Toss the carrots and onions with the mixture in a large bowl.
Spread the veggies on a baking sheet lined with parchment paper.
Roast for about 25-30 minutes. Stir halfway through.
The veggies are done when they’re tender and slightly browned.

Your roasted carrots and red onions are ready to serve! They’ll add a pop of color and flavor to your Thanksgiving table.

Shaved Fennel And Celery Salad

You’ll need:

1 fennel bulb
3 celery stalks
1/2 red onion
2 ounces salami, thinly sliced
1/4 cup grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons chopped fennel fronds

Here’s how to make it:

Start by thinly slicing the fennel bulb, celery, and red onion. A sharp knife works best for this.

Put the sliced veggies in a big bowl. Add the salami and Parmesan cheese.

Pour the lemon juice and olive oil over everything. Sprinkle with salt and pepper.

Mix it all up so the dressing coats everything nicely.

Sprinkle the chopped fennel fronds on top and give it one more light toss.

Let the salad sit for about 10 minutes before you dig in. This helps the flavors blend together.

Your fresh and crunchy fennel and celery salad is ready to serve!

Quinoa-Stuffed Honeynut Squash

You’ll need:

2 honeynut squash
1 cup quinoa
2 cups vegetable broth
1 apple, diced
1/4 cup dried cranberries
1/4 cup pecans, chopped
2 tablespoons olive oil
1 teaspoon cinnamon
Salt and pepper to taste

Directions:

Cut the squash in half and scoop out the seeds. Brush with olive oil and sprinkle with salt.
Roast the squash at 400°F for about 25-30 minutes, until tender.
While the squash cooks, rinse the quinoa and bring it to a boil with the broth. Reduce heat, cover, and simmer for 15 minutes.
Mix the cooked quinoa with diced apple, cranberries, pecans, cinnamon, and a dash of olive oil.
Stuff the roasted squash halves with the quinoa mixture.
Return to the oven for 5-10 minutes to warm through.

Your Quinoa-Stuffed Honeynut Squash is ready to serve! It’s a tasty and colorful addition to your Thanksgiving table.

Vegetarian Antipasto Salad

Here’s what you’ll need for this tasty Thanksgiving side:

Mixed greens (radicchio and romaine)
Green beans
Artichoke hearts
Olives
Cherry tomatoes
Bell peppers
Red onions
Mozzarella cheese
Capers
Pepperoncini

For the dressing:

Olive oil
Balsamic vinegar
Lemon juice and zest
Garlic
Oregano
Dijon mustard

Now, let’s make this delicious salad!

Blanch the green beans in salted water for 3-4 minutes. Drain and rinse with cold water.
Mix the dressing ingredients in a large bowl.
Add the greens to the bowl with the dressing.
Top with the blanched green beans, artichoke hearts, olives, tomatoes, peppers, onions, mozzarella, capers, and pepperoncini.
Toss everything together until the salad is well-coated with dressing.
Serve and enjoy your colorful vegetarian antipasto salad!

This fresh and zesty salad will brighten up your Thanksgiving table. It’s easy to make and packed with delicious Mediterranean flavors.

Spice-Roasted Cauliflower With Green Beans

Here’s what you’ll need:

1 head cauliflower, cut into florets
1 pound green beans, trimmed
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon tomato paste
1 teaspoon garam masala
1 teaspoon brown sugar or honey
1/4 teaspoon cayenne pepper
Salt to taste

Now, let’s get cooking!

Preheat your oven to 425°F.
In a large bowl, mix the oil, vinegar, tomato paste, garam masala, brown sugar, cayenne, and salt.
Add the cauliflower and green beans to the bowl. Toss to coat them in the spice mixture.
Spread the veggies on a baking sheet in a single layer.
Roast for 20-25 minutes, stirring halfway through. The cauliflower should be golden and tender.

Your spice-roasted cauliflower and green beans are ready! This dish adds a pop of color and flavor to your Thanksgiving table.

Lemony Brussels Sprout Salad

Here’s what you’ll need:

1 pound Brussels sprouts, trimmed and thinly sliced
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon honey
1/4 cup grated Parmesan cheese
1/4 cup toasted almonds, chopped
Salt and pepper to taste

Now, let’s make this tasty salad!

Wash and trim your Brussels sprouts. Slice them thinly or shred them in a food processor.
In a small bowl, mix the olive oil, lemon juice, and honey to make the dressing.
Put the shredded Brussels sprouts in a large bowl and pour the dressing over them. Toss well to coat.
Add the Parmesan cheese and toasted almonds. Mix gently.
Season with salt and pepper to your liking.
Let the salad sit for about 15 minutes before serving. This helps the flavors blend together.

Your Lemony Brussels Sprout Salad is ready! It’s a fresh and zesty side dish that’s sure to brighten up your Thanksgiving table.

Roasted Beet And Orange Salad

Ingredients:

4 medium beets (red and yellow)
2 oranges
1 small shallot
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon lemon zest
1 tablespoon lemon juice
Salt to taste
Optional: Chopped walnuts for garnish

Directions:

Preheat your oven to 400°F (200°C).
Peel and chop the beets into 2-inch pieces. Place them on a foil-lined baking sheet.
Drizzle the beets with 1 tablespoon of olive oil and roast for about 30 minutes until tender.
While the beets cook, peel and section the oranges. Cut them into bite-sized chunks.
Finely chop the shallot and mix it with lemon zest, lemon juice, and a pinch of salt in a small bowl.
When the beets are done, let them cool slightly. Then gently rub off any remaining skin.
In a large bowl, combine the roasted beets and orange chunks.
Add the honey and remaining olive oil to the shallot mixture to make the dressing.
Pour the dressing over the beets and oranges. Toss gently to coat.
Serve your colorful salad right away. If you like, sprinkle some chopped walnuts on top for extra crunch.

Roasted Kale And Mushrooms

Here’s what you’ll need:

1 bunch fresh kale, washed and torn into bite-sized pieces
8 oz mushrooms, sliced
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Optional: 1/4 cup grated Parmesan cheese

Now, let’s get cooking!

Preheat your oven to 400°F (200°C).
In a large bowl, toss the kale and mushrooms with olive oil, garlic, salt, and pepper.
Spread the mixture evenly on a baking sheet.
Roast for 15-20 minutes, stirring once halfway through.
The kale should be crispy around the edges and the mushrooms should be golden brown.
If you’re using Parmesan, sprinkle it over the hot vegetables right after taking them out of the oven.

And there you have it! A simple, tasty veggie side that’s perfect for your Thanksgiving table.

Roasted Asparagus With Anchovy Breadcrumbs

You’ll need:

1 bunch asparagus
2 tablespoons olive oil
Salt and pepper
1/4 cup breadcrumbs
2 anchovies, finely chopped
1 tablespoon chopped chives
1 tablespoon butter

Here’s how to make it:

Heat your oven to 425°F.
Trim the woody ends off the asparagus.
Toss the spears with olive oil, salt, and pepper on a baking sheet.
Roast for 12-15 minutes until tender and golden brown.
While the asparagus cooks, toast the breadcrumbs in a dry skillet until crispy.
Mix the toasted breadcrumbs with chopped anchovies and chives.
Take the asparagus out of the oven and top with the anchovy breadcrumbs.
Add a pat of butter and let it melt over the hot asparagus.

Your roasted asparagus is ready to serve! The crispy, salty breadcrumbs add a nice crunch to the tender spears.

Charred Carrots With Herbs

You’ll need:

1 pound carrots, halved lengthwise
2 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon orange juice
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon cinnamon
Salt and pepper to taste
Fresh herbs (basil, mint, parsley)

For the herb drizzle:

1/2 cup mixed fresh herbs
2 tablespoons olive oil
1 tablespoon lemon juice
Salt to taste

Directions:

Preheat your oven to 425°F (220°C).
Toss carrots with olive oil, maple syrup, orange juice, and spices on a baking sheet.
Arrange carrots cut-side down and roast for 20-25 minutes until tender and charred.
While carrots roast, blend herbs, olive oil, lemon juice, and salt for the drizzle.
Once carrots are done, transfer to a serving plate and drizzle with the herb sauce.
Garnish with extra fresh herbs if you like.

Enjoy your tasty charred carrots! They’re sure to be a hit at your Thanksgiving table.

Parmesan Roasted Cauliflower

You’ll need:

1 large head of cauliflower
3 tablespoons olive oil
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Optional: 1 teaspoon dried thyme

Here’s how to make it:

Heat your oven to 425°F (220°C).
Cut the cauliflower into bite-sized florets.
Toss the florets with olive oil and garlic on a baking sheet. Sprinkle with salt and pepper.
Roast for 20 minutes, then give the pan a shake.
Sprinkle Parmesan cheese over the cauliflower.
Pop it back in the oven for 10-15 more minutes.
It’s done when the cauliflower is tender and golden brown.

Your roasted cauliflower will be crispy on the outside and soft on the inside. The Parmesan adds a nice salty kick. It’s a tasty side dish that’s sure to please your Thanksgiving guests!