My family looks forward to Thanksgiving vegetables just as much as the turkey because they bring so much color, flavor, and tradition to our holiday table. These aren’t boring, plain vegetables – they’re dressed up with glazes, herbs, cheese, and special touches that make them truly special and memorable.

The love I put into preparing these sides shows in every caramelized edge, creamy bite, and perfectly roasted piece. From classic green bean casserole to elegant roasted beets with goat cheese, each recipe has been tested and perfected to ensure it turns out beautifully every time.

So whether you’re planning your first Thanksgiving dinner or looking to add new favorites to your traditional menu, these 12 vegetable sides will help you create a feast that celebrates the harvest season. They’re designed to complement your turkey perfectly while giving vegetables the starring role they deserve on this special day.

My family looks forward to Thanksgiving vegetables just as much as the turkey because they bring so much color, flavor, and tradition to our holiday table. These aren’t boring, plain vegetables – they’re dressed up with glazes, herbs, cheese, and special touches that make them truly special and memorable.

The love I put into preparing these sides shows in every caramelized edge, creamy bite, and perfectly roasted piece. From classic green bean casserole to elegant roasted beets with goat cheese, each recipe has been tested and perfected to ensure it turns out beautifully every time.

So whether you’re planning your first Thanksgiving dinner or looking to add new favorites to your traditional menu, these 12 vegetable sides will help you create a feast that celebrates the harvest season. They’re designed to complement your turkey perfectly while giving vegetables the starring role they deserve on this special day.

Honey Glazed Roasted Carrots

These sweet and tender roasted carrots are glazed with honey and butter for a beautiful caramelized finish. The simple preparation lets the natural sweetness of carrots shine while adding elegant flavor that complements any Thanksgiving main dish.

Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: 8

Ingredients

• 3 pounds carrots, peeled and cut into sticks
• 4 tablespoons butter, melted
• 3 tablespoons honey
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cinnamon
• Fresh thyme for garnish
• Chopped pecans for topping (optional)

Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. The high heat ensures the carrots caramelize beautifully while cooking through.
2. Prepare the carrots by peeling them and cutting into uniform sticks about 3-4 inches long and ½ inch thick. Consistent sizing ensures all pieces cook evenly.
3. Make the honey glaze by whisking together melted butter, honey, olive oil, salt, pepper, and cinnamon in a large bowl until well combined and smooth.
4. Coat the carrots thoroughly by tossing them in the honey glaze mixture until every piece is evenly coated with the sweet, buttery mixture.
5. Arrange on baking sheet in a single layer without overlapping, which allows the carrots to roast and caramelize rather than steam.
6. Roast for 30-35 minutes, flipping once halfway through, until the carrots are tender when pierced with a fork and have golden, caramelized edges.
7. Garnish and serve by transferring to a serving platter and topping with fresh thyme leaves and optional chopped pecans for added crunch and visual appeal.
8. Serve warm as a beautiful, naturally sweet side dish that adds color and nutrition to your Thanksgiving table. The honey glaze creates a glossy finish that looks as good as it tastes.

Classic Green Bean Casserole

This beloved Thanksgiving staple features tender green beans in a creamy mushroom sauce topped with crispy fried onions. It’s a comforting, nostalgic dish that brings back memories of family gatherings and holiday traditions.

Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 10

Ingredients

• 2 pounds fresh green beans, trimmed
• 8 ounces mushrooms, sliced
• 3 tablespoons butter
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup chicken or vegetable broth
• 1 cup sour cream
• 1 teaspoon soy sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups crispy fried onions, divided
• ½ cup shredded cheddar cheese (optional)

Instructions

1. Blanch the green beans by bringing a large pot of salted water to a boil. Add trimmed green beans and cook for 5 minutes until bright green and tender-crisp, then drain and immediately plunge into ice water to stop cooking and preserve the vibrant color.
2. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray.
3. Sauté the mushrooms by melting butter in a large skillet over medium-high heat. Add sliced mushrooms and cook for 5-7 minutes until golden brown and their moisture has evaporated, then add minced garlic and cook for 1 minute more.
4. Make the cream sauce by sprinkling flour over the mushrooms and stirring for 1-2 minutes to cook out the raw flour taste. Gradually whisk in milk and broth, stirring constantly until the mixture thickens, about 3-4 minutes.
5. Add the finishing touches by removing from heat and stirring in sour cream, soy sauce, salt, and pepper. The soy sauce adds umami depth that enhances the mushroom flavor.
6. Combine ingredients by adding the drained green beans and 1 cup of fried onions to the creamy mushroom sauce, stirring gently to coat all the beans evenly.
7. Transfer to baking dish and spread the mixture evenly. Top with the remaining cup of fried onions and optional shredded cheddar cheese for extra richness.
8. Bake for 25-30 minutes until the casserole is bubbly around the edges and the fried onions on top are golden brown. Let rest for 5 minutes before serving this classic comfort food that no Thanksgiving table should be without.

Maple Roasted Brussels Sprouts with Pecans

These caramelized Brussels sprouts are roasted with maple syrup and topped with crunchy pecans for a sweet and savory combination. The maple glaze transforms Brussels sprouts into a dish even skeptics will love.

Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 8

Ingredients

• 2½ pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 2 tablespoons balsamic vinegar
• 4 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup pecans, roughly chopped
• ¼ cup dried cranberries
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2. Prepare the Brussels sprouts by trimming off the stem ends and removing any yellow outer leaves. Cut each sprout in half lengthwise through the core for even cooking.
3. Make the maple glaze by whisking together olive oil, maple syrup, balsamic vinegar, minced garlic, salt, and pepper in a large bowl.
4. Toss the Brussels sprouts in the maple mixture until every piece is thoroughly coated with the sweet, tangy glaze.
5. Arrange cut-side down on the baking sheet in a single layer. Placing them cut-side down ensures maximum caramelization and creates delicious crispy edges.
6. Roast for 25-30 minutes, stirring once halfway through, until Brussels sprouts are tender and deeply caramelized with crispy, golden edges.
7. Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned, stirring frequently to prevent burning.
8. Combine and serve by transferring roasted Brussels sprouts to a serving dish and tossing with toasted pecans and dried cranberries. Garnish with fresh parsley for a beautiful, festive side dish that balances sweet and savory perfectly.

Creamy Mashed Cauliflower

This lighter alternative to mashed potatoes features cauliflower whipped until smooth and creamy. It’s a low-carb option that’s just as comforting and delicious, with a silky texture that rivals traditional mashed potatoes.

Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 8

Ingredients

• 2 large heads cauliflower, cut into florets
• 4 tablespoons butter
• ½ cup heavy cream or milk
• ½ cup sour cream or Greek yogurt
• 4 garlic cloves, roasted or minced
• ½ cup grated Parmesan cheese
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg
• Fresh chives for garnish
• Extra butter for serving

Instructions

1. Steam the cauliflower by bringing a large pot of salted water to a boil. Add cauliflower florets and cook for 12-15 minutes until very tender and easily pierced with a fork. The softer the cauliflower, the smoother your mash will be.
2. Drain thoroughly by placing cauliflower in a colander and letting it sit for 3-4 minutes to release as much moisture as possible. Excess water will make the mash watery rather than creamy.
3. Heat the cream mixture by warming butter, heavy cream, and minced garlic in a small saucepan over low heat until the butter melts. This ensures everything blends smoothly.
4. Blend until smooth by transferring drained cauliflower to a food processor or high-powered blender. Add the warm cream mixture, sour cream, Parmesan cheese, salt, pepper, and nutmeg.
5. Process until creamy by blending for 1-2 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth and fluffy with no lumps remaining.
6. Taste and adjust seasoning as needed, adding more salt, pepper, or butter to reach your desired flavor and consistency.
7. Transfer to serving dish and create a well in the center for a pat of butter to melt. Garnish with freshly chopped chives.
8. Serve immediately while hot and creamy. This lighter alternative provides all the comfort of mashed potatoes with fewer carbs and more vegetables, making it perfect for guests with dietary restrictions.

Sweet Potato Casserole with Pecan Streusel

This classic Thanksgiving side features creamy mashed sweet potatoes topped with a crunchy pecan streusel. The combination of smooth, sweet potatoes and buttery, nutty topping creates an irresistible dish that tastes like dessert.

Prep Time: 20 minutes | Cook Time: 45 minutes | Servings: 10

Ingredients

For the sweet potatoes:

• 4 pounds sweet potatoes
• 4 tablespoons butter, melted
• ½ cup brown sugar
• ½ cup milk
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt

For the pecan topping:

• 1 cup pecans, chopped
• ½ cup all-purpose flour
• ½ cup brown sugar, packed
• ½ cup butter, melted
• ½ teaspoon cinnamon

Instructions

1. Cook the sweet potatoes by piercing them several times with a fork and baking at 400°F for 45-60 minutes until very soft, or boiling peeled, cubed sweet potatoes for 15-20 minutes. Baking intensifies their natural sweetness.
2. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray.
3. Mash the sweet potatoes by scooping the flesh into a large bowl (if baked) or draining if boiled. Mash until smooth using a potato masher or hand mixer.
4. Mix the filling by adding melted butter, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Beat until smooth and creamy.
5. Spread in baking dish by transferring the sweet potato mixture to the prepared dish and smoothing the top evenly.
6. Make the pecan streusel by combining chopped pecans, flour, brown sugar, melted butter, and cinnamon in a bowl, mixing until crumbly.
7. Top the casserole by sprinkling the pecan streusel evenly over the sweet potato mixture, covering the entire surface.
8. Bake for 30-35 minutes until the topping is golden brown and crispy and the sweet potato filling is heated through. Let rest for 10 minutes before serving this sweet, satisfying side dish that bridges the gap between savory and dessert.

Garlic Herb Roasted Root Vegetables

This colorful medley of roasted root vegetables features carrots, parsnips, and turnips tossed with garlic and herbs. The variety of vegetables creates beautiful presentation and complex flavors that celebrate the harvest season.

Prep Time: 20 minutes | Cook Time: 40 minutes | Servings: 10

Ingredients

• 1 pound carrots, peeled and cut into chunks
• 1 pound parsnips, peeled and cut into chunks
• 1 pound turnips, peeled and cut into chunks
• 1 pound sweet potatoes, peeled and cut into chunks
• 1 large red onion, cut into wedges
• 6 tablespoons olive oil
• 6 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 1½ teaspoons salt
• ½ teaspoon black pepper
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 425°F (220°C) and line two large baking sheets with parchment paper. Using two sheets prevents overcrowding.
2. Prepare all vegetables by peeling and cutting them into uniform 1½-inch chunks. Consistent sizing ensures everything cooks at the same rate.
3. Mix the herb coating by combining olive oil, minced garlic, chopped rosemary, thyme leaves, salt, and pepper in a large bowl.
4. Toss the vegetables in the herb mixture until every piece is evenly coated with the fragrant oil and herbs.
5. Divide between baking sheets and spread vegetables in a single layer with space between pieces. Overcrowding causes steaming instead of roasting.
6. Roast for 40-45 minutes, stirring once halfway through and rotating the pans for even cooking. The vegetables should be tender inside with caramelized, golden edges.
7. Check for doneness by piercing the thickest pieces with a fork—they should be tender but not mushy, with beautifully browned edges.
8. Combine and serve by transferring all roasted vegetables to a large serving platter and garnishing with fresh parsley. The variety of colors and natural sweetness of different root vegetables makes this a stunning and delicious addition to your Thanksgiving spread.

Creamed Spinach

This rich and velvety side dish features fresh spinach in a creamy, garlicky sauce. It’s an elegant, classic steakhouse-style preparation that adds sophistication and green color to your holiday table.

Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 8

Ingredients

• 2 pounds fresh spinach, washed and trimmed
• 4 tablespoons butter
• 1 small onion, finely diced
• 4 garlic cloves, minced
• ¼ cup all-purpose flour
• 2 cups heavy cream
• 1 cup whole milk
• ½ cup grated Parmesan cheese
• ½ teaspoon nutmeg
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)

Instructions

1. Wilt the spinach by heating a large pot over medium-high heat and adding spinach in batches with just the water clinging to the leaves. Cook for 2-3 minutes until completely wilted, stirring frequently.
2. Drain and squeeze the spinach by transferring it to a colander and pressing firmly with the back of a spoon or squeezing in a clean kitchen towel to remove as much liquid as possible. Excess water will make the sauce watery.
3. Chop the spinach roughly on a cutting board into bite-sized pieces for easier eating.
4. Make the cream sauce by melting butter in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes until softened, then add garlic and cook for 1 minute more.
5. Create the roux by sprinkling flour over the onion mixture and stirring constantly for 2 minutes to cook out the raw flour taste.
6. Add the dairy by gradually whisking in heavy cream and milk, stirring constantly to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
7. Add seasonings and cheese by stirring in Parmesan cheese, nutmeg, salt, pepper, and optional cayenne. Mix until the cheese melts and the sauce is smooth.
8. Combine with spinach by adding the chopped spinach to the cream sauce and stirring well to coat every piece. Cook for 2-3 minutes to heat through, then transfer to a serving dish and serve this luxurious, comforting side that pairs perfectly with turkey.

Balsamic Roasted Beets with Goat Cheese

These sweet, earthy roasted beets are glazed with balsamic vinegar and topped with creamy goat cheese. The combination creates a sophisticated side dish with beautiful color that adds elegance to your Thanksgiving menu.

Prep Time: 15 minutes | Cook Time: 50 minutes | Servings: 8

Ingredients

• 3 pounds beets (mixed colors if available), scrubbed
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 ounces goat cheese, crumbled
• ¼ cup walnuts, toasted and chopped
• 2 tablespoons fresh thyme leaves
• Balsamic glaze for drizzling

Instructions

1. Preheat the oven to 400°F (200°C). Trim beet tops, leaving about 1 inch of stem attached, and scrub clean but don’t peel—the skins will slip off easily after roasting.
2. Wrap and roast by wrapping each beet individually in aluminum foil and placing them on a baking sheet. Roast for 45-60 minutes depending on size, until tender when pierced with a knife.
3. Cool and peel by removing beets from oven and letting them cool for 10 minutes in the foil. Once cool enough to handle, use paper towels to rub off the skins, which should slide off easily. Wear gloves to avoid staining your hands.
4. Cut the beets into wedges or thick slices once peeled. If using different colored beets, keep them separate to prevent color bleeding.
5. Make the glaze by whisking together olive oil, balsamic vinegar, honey, salt, and pepper in a bowl.
6. Toss and arrange the beet pieces with the balsamic glaze until coated, then arrange on a serving platter.
7. Add toppings by scattering crumbled goat cheese, toasted walnuts, and fresh thyme leaves over the beets.
8. Drizzle and serve with additional balsamic glaze for an elegant presentation. The earthy sweetness of beets combined with tangy goat cheese creates a sophisticated side dish that adds beautiful color to your Thanksgiving table.

Parmesan Roasted Cauliflower

This simple yet flavorful side features cauliflower roasted until golden and topped with Parmesan cheese. The high heat caramelizes the cauliflower while the cheese creates a savory, crispy coating that makes this humble vegetable irresistible.

Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: 8

Ingredients

• 2 large heads cauliflower, cut into florets
• ¼ cup olive oil
• 6 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 cup grated Parmesan cheese
• ¼ cup fresh parsley, chopped
• Lemon wedges for serving
• Red pepper flakes (optional)

Instructions

1. Preheat the oven to 425°F (220°C) and line two large baking sheets with parchment paper.
2. Cut the cauliflower into uniform bite-sized florets, keeping some of the stem attached to hold them together during roasting.
3. Season the cauliflower by tossing florets with olive oil, minced garlic, Italian seasoning, salt, pepper, and paprika in a large bowl until evenly coated.
4. Arrange on baking sheets in a single layer without overcrowding, which ensures proper roasting and caramelization rather than steaming.
5. Roast for 25 minutes, stirring once halfway through, until cauliflower is tender and developing golden brown edges.
6. Add Parmesan by removing pans from oven and sprinkling grated Parmesan evenly over the cauliflower. Return to oven for 5 more minutes until cheese is melted and golden.
7. Check for doneness when cauliflower is tender, deeply golden in spots, and the Parmesan has created a crispy, savory coating.
8. Garnish and serve by transferring to a serving dish, sprinkling with fresh parsley and optional red pepper flakes. Serve with lemon wedges for squeezing over the top, which adds brightness that cuts through the rich cheese.

Butternut Squash Gratin

This creamy, cheesy gratin features thinly sliced butternut squash layered with cream and cheese. It’s a luxurious side dish that combines the natural sweetness of squash with rich, savory flavors for ultimate comfort food.

Prep Time: 25 minutes | Cook Time: 60 minutes | Servings: 10

Ingredients

• 1 large butternut squash (about 3 pounds), peeled and thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 4 garlic cloves, minced
• 2 tablespoons fresh thyme leaves
• 1½ teaspoons salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg
• 2 cups Gruyère cheese, shredded
• ½ cup Parmesan cheese, grated
• 2 tablespoons butter for greasing
• Fresh sage for garnish

Instructions

1. Preheat the oven to 375°F (190°C) and generously butter a 9×13-inch baking dish.
2. Slice the squash very thinly (about ⅛ inch thick) using a mandoline or sharp knife. Uniform slices ensure even cooking.
3. Make the cream mixture by heating heavy cream, milk, minced garlic, thyme leaves, salt, pepper, and nutmeg in a saucepan over medium heat until just simmering. Remove from heat.
4. Layer the gratin by arranging one-third of the squash slices in the bottom of the prepared dish, overlapping slightly. Pour one-third of the cream mixture over the squash and sprinkle with one-third of the combined cheeses.
5. Repeat the layers two more times, ending with cheese on top. Press down gently to help the squash absorb the cream.
6. Cover with foil and bake for 45 minutes until the squash is tender when pierced with a knife.
7. Uncover and brown by removing the foil and baking for an additional 15-20 minutes until the top is golden brown and bubbly.
8. Rest before serving by letting the gratin sit for 10 minutes after removing from oven, which allows it to set and makes slicing easier. Garnish with fresh sage leaves for this rich, indulgent side dish that’s worth the effort.

Sautéed Green Beans with Almonds

These crisp-tender green beans are sautéed with butter and topped with toasted almonds for a simple, elegant side. The nutty crunch of almonds complements the fresh green beans perfectly for a lighter Thanksgiving option.

Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 8

Ingredients

• 2 pounds fresh green beans, trimmed
• 4 tablespoons butter
• 4 garlic cloves, thinly sliced
• ¾ cup sliced almonds
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 2 tablespoons fresh parsley, chopped
• ¼ teaspoon red pepper flakes (optional)

Instructions

1. Blanch the green beans by bringing a large pot of salted water to a boil. Add trimmed green beans and cook for 4-5 minutes until bright green and crisp-tender, then drain and immediately plunge into ice water to stop cooking.
2. Toast the almonds in a large dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Transfer to a plate to prevent burning.
3. Drain the green beans thoroughly and pat dry with paper towels or a clean kitchen towel to remove excess moisture.
4. Melt the butter in the same large skillet over medium-high heat. Add sliced garlic and cook for 1-2 minutes until fragrant and just beginning to turn golden, stirring constantly.
5. Sauté the green beans by adding them to the skillet with the garlic butter. Toss and cook for 3-4 minutes until heated through and lightly coated with butter.
6. Season and finish by adding salt, pepper, lemon juice, and lemon zest. Toss well to combine and coat all the beans.
7. Add the almonds by returning the toasted almonds to the skillet and tossing everything together.
8. Serve immediately garnished with fresh chopped parsley and optional red pepper flakes. This light, fresh side dish provides a crisp contrast to richer Thanksgiving foods and comes together quickly.

Herb Roasted Acorn Squash

These beautiful acorn squash halves are roasted with butter, herbs, and a touch of maple syrup for a stunning presentation. The natural bowl shape makes for an elegant display while the sweet and savory flavors perfectly capture the essence of fall.

Prep Time: 15 minutes | Cook Time: 45 minutes | Servings: 8

Ingredients

• 4 medium acorn squash, halved and seeded
• 6 tablespoons butter, melted
• 3 tablespoons maple syrup
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 2 tablespoons fresh sage, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cinnamon
• ¼ cup pepitas (pumpkin seeds) for topping
• Fresh herbs for garnish

Instructions

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Prepare the squash by cutting each acorn squash in half from stem to bottom. Use a spoon to scoop out the seeds and stringy flesh, creating a clean cavity.
3. Score the flesh by using a knife to make shallow crosshatch cuts in the squash flesh, which helps it cook more evenly and absorb the butter mixture.
4. Make the herb butter by whisking together melted butter, maple syrup, olive oil, minced garlic, chopped sage, thyme leaves, salt, pepper, and cinnamon in a bowl.
5. Brush the squash generously with the herb butter mixture, making sure to get it into all the cuts and coating the entire cut surface.
6. Arrange cut-side up on the prepared baking sheet. Pour any remaining butter mixture into the cavities of the squash halves.
7. Roast for 40-50 minutes until the squash is tender when pierced with a fork and the edges are caramelized and golden brown. Baste with the butter in the cavities halfway through cooking.
8. Toast the pepitas in a small dry skillet over medium heat for 2-3 minutes until puffed and lightly golden, stirring constantly.
9. Garnish and serve by sprinkling toasted pepitas over each squash half and adding fresh herb sprigs for a beautiful presentation. These stunning squash halves can be served whole or cut into wedges, offering both visual appeal and delicious fall flavors to your Thanksgiving feast.