7 Delicious Vegetable Sides for a Perfect Thanksgiving Feast

Thanksgiving wouldn’t be complete without a colorful array of vegetable sides to complement that feast! Whether you’re a fan of classic roasted Brussels sprouts or a fan of adventurous carrot soufflé, these veggie dishes have got your back. And if you find yourself low on certain ingredients, fear not! Swap those green beans for whatever veggie is wrinkling in the back of your fridge or use olive oil instead of butter—your dinner guests will be none the wiser. Let’s get cracking on those delightful sides that will have everyone asking for seconds!

Honey Glazed Carrots with Thyme

Honey glazed carrots are a classic side dish that brings a touch of sweetness to your Thanksgiving table. These vibrant orange beauties are not just a feast for the eyes; they also pack a punch of flavor. The combination of honey and thyme creates a delightful balance, making them irresistible.

In the image, you can see a beautiful arrangement of glazed carrots, glistening with honey and garnished with fresh thyme. They sit elegantly on a rustic platter, ready to steal the show. The warm tones of the carrots contrast nicely with the earthy backdrop, making them the star of the meal.

Making these carrots is simple and fun! If you don’t have honey, maple syrup works like a charm. And if thyme isn’t your thing, feel free to swap it out for rosemary or even a sprinkle of cinnamon for a different twist. Cooking should be enjoyable, so don’t stress about sticking to the recipe!

Ingredients

• 1 pound fresh carrots, peeled and cut into sticks
• 2 tablespoons honey (or maple syrup)
• 2 tablespoons unsalted butter
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste
• Optional: a pinch of cinnamon for a sweet twist

Instructions

1. Prepare the Carrots: In a large pot, bring water to a boil. Add the carrots and cook for about 5-7 minutes until tender but still crisp. Drain and set aside.
2. Make the Glaze: In the same pot, melt the butter over medium heat. Stir in honey and thyme, mixing well.
3. Combine: Add the drained carrots back to the pot. Toss them in the glaze until evenly coated. Season with salt and pepper to taste.
4. Serve: Transfer the glazed carrots to a serving dish and enjoy! You can even sprinkle a bit more thyme on top for that extra flair.

Stuffed Acorn Squash with Quinoa

Stuffed acorn squash is a delightful addition to any Thanksgiving table. The image showcases beautifully roasted acorn squashes, filled to the brim with a colorful quinoa mixture. This dish not only looks stunning but also packs a punch in flavor and nutrition.

The acorn squash serves as a natural bowl, making it a fun and interactive side dish. The quinoa filling, often mixed with cranberries and nuts, adds a sweet and savory touch that complements the earthy flavor of the squash. Plus, it’s a great way to sneak in some healthy ingredients while impressing your guests!

If you’re looking for a recipe that’s easy to make and sure to please, this is it. Let’s get cooking!

Ingredients

• 2 medium acorn squashes
• 1 cup quinoa
• 2 cups vegetable broth (or water)
• 1/2 cup dried cranberries
• 1/2 cup chopped nuts (like walnuts or pecans)
• 1 teaspoon cinnamon
• Salt and pepper to taste
• Fresh herbs for garnish (like parsley or thyme)

Instructions

1. Preheat your oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds. Place them cut-side down on a baking sheet and roast for about 25-30 minutes until tender.
2. While the squash is roasting, rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
3. In a large bowl, mix the cooked quinoa with dried cranberries, chopped nuts, cinnamon, salt, and pepper. Stir well to combine.
4. Once the squash is done, flip them over and fill each half with the quinoa mixture. Return to the oven for an additional 10 minutes to warm everything through.
5. Garnish with fresh herbs before serving. Enjoy your festive and healthy side dish!

Sautéed Green Beans with Almonds

Sautéed green beans with almonds are a classic side dish that brings a pop of color and crunch to your Thanksgiving table. The vibrant green beans are lightly cooked to maintain their crispness, while the toasted almonds add a nutty flavor that complements the dish perfectly. This side is not only easy to make but also a great way to sneak in some veggies during the holiday feast.

To whip up this delicious dish, you’ll need fresh green beans, sliced almonds, garlic, olive oil, and a pinch of salt. If you’re feeling adventurous, you can swap out the almonds for walnuts or even sunflower seeds for a different twist. And if you’re out of fresh garlic, garlic powder will do just fine!

Start by trimming the ends of the green beans and blanching them in boiling water for a couple of minutes. This step keeps them bright and tender. Then, sauté them in olive oil with minced garlic until they’re perfectly cooked. Toss in the almonds at the end to give them a quick toast, and voila! You have a stunning side dish that everyone will love.

Ingredients

• 1 pound fresh green beans, trimmed
• 1/2 cup sliced almonds
• 2 tablespoons olive oil
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• Salt to taste

Instructions

1. Blanch the green beans: Bring a pot of salted water to a boil. Add the green beans and cook for about 2-3 minutes until bright green and tender-crisp. Drain and set aside.
2. Heat the oil: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Sauté the green beans: Add the blanched green beans to the skillet. Stir-fry for about 4-5 minutes until they are heated through and slightly tender.
4. Add the almonds: Toss in the sliced almonds and cook for another 2 minutes, allowing them to toast slightly.
5. Season and serve: Sprinkle with salt to taste, give it a final toss, and serve warm. Enjoy your festive side!

Creamed Spinach with Parmesan

Creamed spinach with Parmesan is a classic side dish that brings a touch of comfort to any Thanksgiving table. The creamy texture combined with the rich flavor of Parmesan cheese makes it irresistible. Plus, it’s a great way to sneak some greens onto your plate!

This dish is not just about taste; it’s also visually appealing. Picture a bowl filled with vibrant green spinach, enveloped in a luscious cream sauce, topped with delicate curls of Parmesan. A sprinkle of paprika adds a pop of color and a hint of spice. It’s a feast for the eyes and the palate!

Now, let’s talk about the ingredients. You’ll need fresh or frozen spinach, heavy cream, butter, garlic, and, of course, Parmesan cheese. If you’re looking for substitutions, you can use half-and-half instead of heavy cream, or even Greek yogurt for a lighter version. No Parmesan? Try using cheddar or even a sprinkle of nutritional yeast for a cheesy flavor!

Making creamed spinach is simple and quick. Sauté the garlic in butter, add the spinach, then stir in the cream and cheese. It’s that easy! You’ll have a delicious side ready in no time.

Ingredients

• 1 pound fresh spinach (or 10 ounces frozen spinach)
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream (or half-and-half)
• 1 cup grated Parmesan cheese (or cheddar)
• Salt and pepper to taste
• 1/4 teaspoon paprika (optional)

Instructions

1. Prepare the Spinach: If using fresh spinach, wash and chop it. If using frozen, thaw and drain it well.
2. Sauté the Garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the Spinach: Stir in the spinach and cook until wilted (if fresh) or heated through (if frozen).
4. Mix in the Cream: Pour in the heavy cream and bring to a gentle simmer. Stir well to combine.
5. Add the Cheese: Gradually mix in the Parmesan cheese until melted and creamy. Season with salt, pepper, and paprika if using.
6. Serve: Transfer to a serving dish and enjoy your delicious creamed spinach!

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts are a fantastic addition to any Thanksgiving table. They bring a delightful crunch and a hint of sweetness, especially when drizzled with balsamic glaze. The image shows perfectly roasted Brussels sprouts, golden brown and glistening with a rich balsamic reduction. Topped with vibrant pomegranate seeds and fresh herbs, they not only taste great but also look stunning!

These little green gems are packed with flavor and nutrients. If you have picky eaters at your table, this dish might just win them over. The caramelized edges add a nice depth, while the balsamic glaze gives a tangy kick. Plus, who can resist that pop of color from the pomegranate seeds?

Now, let’s get cooking! Here’s a simple recipe to whip up these delicious roasted Brussels sprouts.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon honey (or maple syrup for a vegan option)
• 1/2 cup pomegranate seeds
• Fresh herbs (like thyme or parsley) for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.
3. Spread the Brussels sprouts on the prepared baking sheet in a single layer. Roast for about 20-25 minutes, or until they are golden brown and crispy on the edges.
4. While the sprouts are roasting, combine balsamic vinegar and honey in a small saucepan. Cook over medium heat until it thickens slightly, about 5-7 minutes.
5. Once the Brussels sprouts are done, drizzle the balsamic glaze over them. Toss gently to coat.
6. Top with pomegranate seeds and fresh herbs before serving. Enjoy!

Feel free to swap out the honey for agave syrup if you want to keep it vegan. You can also add some crushed red pepper flakes for a little heat. These Brussels sprouts are sure to be a hit!

Maple Roasted Sweet Potatoes

Maple roasted sweet potatoes are a delightful addition to any Thanksgiving table. Their warm, vibrant orange color and sweet aroma make them a favorite among holiday sides. The combination of maple syrup and roasted sweet potatoes creates a sweet and savory dish that everyone will love.

To make these tasty treats, you’ll need just a few simple ingredients. Sweet potatoes are the star here, but maple syrup adds that special touch. You can also throw in some cinnamon for warmth and a sprinkle of salt to balance the sweetness. If you’re feeling adventurous, try adding a dash of cayenne pepper for a little kick!

Don’t worry if you don’t have maple syrup on hand; honey or agave syrup can work as great substitutes. And if you’re out of sweet potatoes, regular potatoes or even carrots could do the trick. Just remember, the cooking time might vary a bit!

These roasted sweet potatoes are easy to prepare and will fill your kitchen with a cozy scent. They’re perfect for impressing guests or just treating yourself. So, let’s get cooking!

Ingredients

• 4 medium sweet potatoes
• 1/4 cup maple syrup (or honey/agave syrup)
• 2 tablespoons olive oil
• 1 teaspoon cinnamon (optional)
• Salt to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash and dry the sweet potatoes. Cut them in half lengthwise and place them on a baking sheet.
3. In a small bowl, mix together the maple syrup, olive oil, cinnamon, and salt.
4. Brush the mixture over the cut sides of the sweet potatoes.
5. Bake in the oven for about 25-30 minutes, or until they are tender and caramelized.
6. Serve warm and enjoy!

Garlic Mashed Potatoes with Chives

Garlic mashed potatoes with chives are a classic side dish that brings comfort to any Thanksgiving table. The creamy texture and rich flavor make them a favorite among family and friends. Imagine fluffy potatoes, whipped to perfection, with a hint of garlic and a sprinkle of fresh chives on top. It’s the kind of dish that makes you want to dive right in!

To make these mashed potatoes, you’ll need a few simple ingredients. Start with some good-quality potatoes, like Yukon Gold or Russets. They give a buttery flavor that’s hard to beat. Garlic adds that extra kick, while chives bring a fresh, oniony note that brightens everything up. And let’s not forget the butter and cream for that dreamy texture!

If you’re out of chives, feel free to swap in green onions or even parsley. No garlic? Try using garlic powder, but fresh is always better. And if you want to lighten things up, you can use milk instead of cream. Just remember, the goal is to make them delicious and comforting!

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cut into chunks
• 4 cloves garlic, minced
• 1/2 cup unsalted butter
• 1/2 cup heavy cream (or milk for a lighter version)
• 1/4 cup fresh chives, chopped (or substitute green onions)
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.
2. Cook the Garlic: In a small saucepan, melt the butter over low heat. Add the minced garlic and cook for about 1-2 minutes until fragrant. Be careful not to burn it!
3. Drain and Mash: Once the potatoes are cooked, drain them and return them to the pot. Add the garlic butter mixture and heavy cream. Mash until smooth and creamy.
4. Season: Stir in the chopped chives, and season with salt and pepper to taste. Adjust the cream for your desired consistency.
5. Serve: Transfer the mashed potatoes to a serving bowl, and garnish with a few extra chives and a pat of butter on top. Enjoy!