Thanksgiving side dishes are where the real magic happens!
Sure, the turkey gets all the attention, but we both know everyone’s secretly there for the mashed potatoes, the casseroles, and the stuffing.
But I thought, why not take those side dishes up a notch?
So I came up with some amazing turkey side dishes that I know will impress your guests!
These might sound fancy, but they’re really easy to make.
1. Garlic Herb Mashed Potatoes
If there’s one potato side dish everyone secretly hopes will show up, it’s mashed potatoes.
But these ones are loaded with butter and herbs!
Start by boiling peeled potatoes until fork-tender. Drain, then mash them with warm cream, melted butter, roasted garlic, and a handful of chopped herbs like parsley and thyme.
I like to throw in a spoonful of sour cream for that extra creaminess that keeps people guessing what you did differently.
2. Brown Butter Sweet Potato Casserole
Sweet potato recipes for Thanksgiving always hit that sweet spot between cozy and dessert-like.
Peel and cube your sweet potatoes, then boil or roast until soft.
Mash them with browned butter, a touch of maple syrup, and a splash of cream.
Spread into a baking dish and top with chopped pecans mixed with brown sugar for a crunchy, caramelized crust.
I once swapped pecans for walnuts and it turned out just as addictive!
Just toast them first to bring out that nutty aroma.
3. Maple Roasted Brussels Sprouts With Bacon
Halve your Brussels sprouts, toss them with olive oil, salt, pepper, and a drizzle of maple syrup.
Roast on a sheet pan at 400°F until crispy and golden, stirring halfway through.
Crumble crispy bacon over the top right before serving so it stays crunchy.
A quick tip: add a handful of chopped pecans to the pan during the last five minutes of roasting for extra flavor and texture.
4. Classic Sage And Sausage Stuffing
A holiday table without stuffing recipes just feels incomplete!
Start by browning sausage with onions and celery in a skillet until the veggies soften and the sausage caramelizes a bit.
Toss it all with cubed day-old bread, fresh sage, chicken broth, and a beaten egg or two to hold everything together.
Bake uncovered until the top turns golden and crisp.
You can also use a mix of sourdough and cornbread to give it a perfect balance of savory and sweet.
5. Honey Glazed Carrots With Thyme
If your table needs a touch of color (and something picky eaters will actually eat), go with honey glazed carrots.
Slice carrots into coins or sticks, then sauté them in butter until they start to soften.
Drizzle with honey, sprinkle in fresh thyme, and let them caramelize just a bit before serving.
You can even roast them instead. Just toss with olive oil, honey, and thyme and bake at 425°F until tender.
Add a squeeze of orange juice at the end for a bright, fresh twist.
6. Cranberry Orange Relish
Pulse fresh cranberries, orange zest, and a peeled orange in a food processor until finely chopped.
Stir in sugar to taste and let it chill for at least an hour so the flavors meld.
I love making this the day before because it gives me one less thing to stress over.
You can also toss in a splash of Grand Marnier if you’re feeling fancy and want to impress that one relative who swears they “don’t like cranberry sauce.”
7. Parmesan Roasted Green Beans
Toss trimmed green beans with olive oil, garlic, salt, and a shower of grated Parmesan. Roast at 425°F until slightly blistered and crisp-tender.
You can throw in a handful of breadcrumbs for an extra crunchy topping.
If you’re short on oven space, these also turn out great in the air fryer.
Just shake the basket halfway through cooking so they brown evenly.
8. Cheesy Scalloped Potatoes
If you’re torn between mashed or baked potato side dishes, scalloped potatoes meet you right in the middle.
Slice potatoes thinly (about ⅛ inch thick) and layer them in a buttered dish.
In a saucepan, melt butter, whisk in flour, and slowly add milk to make a creamy sauce, then stir in shredded cheddar and Gruyère until smooth.
Pour it over the potatoes, cover with foil, and bake until tender before uncovering to brown the top.
9. Balsamic Roasted Root Vegetables
This is that dish that makes everyone feel slightly more virtuous while still tasting amazing.
Chop up carrots, parsnips, sweet potatoes, and beets into similar-sized chunks.
Toss with olive oil, balsamic vinegar, salt, and pepper, then roast at 425°F until caramelized.
The balsamic gets syrupy and coats everything beautifully.
For a little flair, sprinkle on fresh rosemary or drizzle with honey right before serving.
10. Butternut Squash Gratin
This is one of those butternut squash side dishes that look elegant but take minimal effort.
Slice peeled butternut squash thinly and layer in a baking dish with cream, garlic, nutmeg, and a sprinkle of Parmesan between layers.
Bake until the squash is tender and the top turns golden.
I sometimes mix in a handful of shredded Gruyère for a richer flavor.
11. Creamed Spinach With Garlic
Start by sautéing minced garlic in butter, then toss in fresh spinach until it wilts.
Stir in heavy cream, a bit of cream cheese, and a dash of nutmeg.
Simmer until it thickens and coats the leaves beautifully.
You can also use baby spinach. It softens faster and doesn’t have that slightly bitter taste larger leaves can bring.
12. Wild Rice Pilaf With Mushrooms
Cook some wild rice in broth until tender and nutty.
In another pan, sauté onions, garlic, and sliced mushrooms in butter until golden, then stir them into the rice.
Toss in toasted almonds or dried cranberries for texture and a pop of color.
You make this one ahead of time. It reheats beautifully!
13. Roasted Cauliflower With Lemon And Capers
Cut into florets, toss with olive oil, salt, and pepper, and roast at 425°F until browned and crisp around the edges.
Mix lemon zest, juice, and a spoonful of capers, then drizzle it over the hot cauliflower.
The salty-tangy combo wakes everything up!
You can also sprinkle Parmesan on top for a little extra kick.
14. Maple Pecan Sweet Potatoes
This is for anyone who loves sweet potato recipes but wants something less sugary than marshmallows.
Slice or cube sweet potatoes, toss them with melted butter, maple syrup, cinnamon, and a touch of salt.
Roast until caramelized, then top with chopped pecans for crunch.
You can add a pinch of cayenne to balance the sweetness.
15. Cornbread And Chorizo Stuffing
If you love traditional stuffing recipes but want a little kick, you have to try this one.
Start by browning chorizo in a skillet until it’s crisp and fragrant.
Add onions, celery, and garlic, then toss everything with cubed cornbread, a bit of broth, and chopped cilantro.
Bake until the top is golden and the edges crisp up beautifully.
I’ve used spicy chorizo before and it adds just enough heat to balance out all the buttery Thanksgiving dishes.
16. Garlic Butter Dinner Rolls
Mix warm milk, yeast, sugar, and butter, then add flour and salt until you have a soft dough.
Let it rise, shape into rolls, and bake until golden.
Brush with garlic butter right out of the oven and sprinkle a little sea salt on top.
You might want to double the batch because these go quick!
17. Roasted Asparagus With Parmesan Crumbs
Toss trimmed spears with olive oil, salt, and pepper, then roast until tender.
Mix breadcrumbs with grated Parmesan and a touch of lemon zest, then sprinkle over the hot asparagus.
I like to broil it for a minute at the end to crisp up the topping.
For a twist, add crushed pistachios or almonds for a little crunch.
18. Apple Walnut Salad With Maple Dressing
Sometimes you need something fresh to balance all the rich dishes, and this salad does the trick.
Toss mixed greens with thinly sliced apples, toasted walnuts, and dried cranberries.
Whisk together maple syrup, Dijon mustard, apple cider vinegar, and olive oil for a quick dressing.
The sweet and tangy combo is perfect alongside turkey.
I’ve swapped walnuts for candied pecans before and it leans more dessert than salad, but no one complains.
19. Caramelized Onion And Gruyère Tart
Roll out puff pastry, spread Dijon mustard over the base, then layer caramelized onions and shredded Gruyère cheese.
Bake until puffed and golden, and the cheese is bubbling.
You can also use a mix of onions and shallots for a deeper flavor.
20. Creamy Garlic Parmesan Polenta
If you want something creamy to replace mashed potatoes, this polenta hits the spot.
Bring broth and milk to a simmer, whisk in cornmeal, and stir until thick and smooth.
Add butter, minced garlic, and a handful of Parmesan for a silky finish.
You can serve it under roasted veggies or gravy and if you have leftovers, pour them into a pan, chill overnight, and fry slices the next day.
21. Roasted Beet And Goat Cheese Salad
This salad looks way fancier than the effort it takes.
Roast beets until tender, then slice and toss with arugula, crumbled goat cheese, and toasted walnuts.
Drizzle with balsamic glaze or a simple vinaigrette.
I like using both red and golden beets for color.
And if goat cheese isn’t your thing, feta works beautifully too.
22. Green Bean Almondine
Blanch green beans until bright green, then sauté them in butter with sliced almonds and a squeeze of lemon juice.
The almonds toast up beautifully and give a nutty crunch.
Add a pinch of garlic powder for extra flavor.
If you want to get fancy, toss in a few shallots while sautéing. They caramelize just enough to make it irresistible.
23. Truffle Mac And Cheese
Cook pasta until al dente, then stir it into a creamy sauce made with butter, flour, milk, and a mix of sharp cheddar and Gruyère.
Add a drizzle of truffle oil right before baking, and top with breadcrumbs for that golden crunch.
You can also swap in smoked gouda for a deeper, richer flavor.
24. Honey Butter Roasted Corn
Spread ears of corn (or frozen kernels, no shame here) on a sheet pan, dot with butter, drizzle with honey, and roast until caramelized.
Sprinkle with salt and a touch of chili powder if you like a hint of heat.
I sometimes cut the kernels off the cob after roasting and toss them with chopped green onions.
It looks pretty and makes serving easier.
25. Cranberry Brie Pull-Apart Bread
This one disappears fast, so don’t expect leftovers!
Slice a round loaf of sourdough in a crisscross pattern without cutting all the way through.
Stuff the gaps with cubes of brie and spoonfuls of cranberry sauce, then wrap it in foil and bake until gooey.
Pull it apart at the table and watch everyone lose their minds.
You can make it with camembert too!
26. Zucchini Gratin With Garlic And Parmesan
If you’re searching for zucchini side dishes that actually feel indulgent, this is it.
Slice zucchini thin and layer it with a creamy garlic-Parmesan sauce in a baking dish. Bake until bubbly and golden on top.
Add a sprinkle of breadcrumbs right before it goes in the oven for a crispy finish.
You can also toss in a few slices of tomato for color and a little acidity.
27. Rustic Herb Stuffing With Leeks And Mushrooms
Sauté leeks, garlic, and mushrooms in butter until soft and fragrant.
Toss with torn crusty bread, chopped herbs like rosemary and thyme, and enough broth to moisten.
Bake until the edges crisp and the inside stays soft.
A drizzle of truffle oil or a handful of shredded Parmesan takes it to another level.
28. Roasted Acorn Squash With Brown Butter And Sage
Acorn squash side dishes always look festive, especially when roasted in their little orange halves.
Cut the squash into wedges, brush with melted butter, drizzle with maple syrup, and roast until tender.
Meanwhile, brown a bit of butter with fresh sage leaves and pour it over the roasted wedges right before serving.
I sometimes sprinkle a pinch of sea salt and crushed red pepper for a sweet-salty kick.
A Feast Worth Every Forkful
A turkey might be the star of the show, but these side dishes are what make the meal unforgettable.
Mix and match a few classics with something new, and you’ve got a Thanksgiving spread that keeps everyone hovering near the table!
