Give your turkey delicious company with Thanksgiving vegetable sides! Discover flavorful holiday veggie recipes that make a second helping hard to resist!
These six Thanksgiving vegetable sides bring sweet, sharp, buttery, and crisp flavors to dinner, with unexpected combinations that still taste right beside turkey, stuffing, and a spoonful of gravy.
Pull out your favorite serving platters, because vegetables are about to make a very persuasive argument for seconds!
Thanksgiving Vegetable Sides
1. Brown-Butter Carrots with Tart Cherry-Shallot Relish
These carrots have caramelized edges, tender middles, and a nutty butter coating that catches in every little ridge, while a spoonful of cherry-shallot relish brings just enough tang to keep each forkful lively.
Pecans add a gentle crunch, and ground coriander gives everything a warm, citrusy lift without making dinner taste like a spice experiment!
I’d keep this dish colorful and a little untidy, with ruby cherries scattered between long pieces of carrot. For our purposes at dinner, those glossy brown-butter edges are already a pretty convincing reason to reach for a serving spoon!
Servings: 6
Prep time: 20 minutes
Cook time: 30 to 40 minutes, with toppings prepared while carrots roast
Oven temperature: 425°F (220°C)
Ingredients
- 2 pounds carrots, peeled and trimmed
- 2 tablespoons plus 1 teaspoon olive oil, divided
- 3/4 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon ground coriander
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 1 medium shallot, finely chopped, about 1/4 cup
- 1/2 cup dried tart cherries, roughly chopped
- 1/4 cup orange juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons water, plus more if needed
- 1/3 cup chopped pecans
- 2 tablespoons chopped flat-leaf parsley
How to Make It
1. Heat your oven to 425°F and set out a large rimmed baking sheet, about 18 by 13 inches. Cut carrots into roughly 3-inch lengths, then halve or quarter thick pieces lengthwise so everything is about 1/2 inch thick.
This little adjustment matters more than making each piece look identical, because a thick carrot stump will still be crunchy when a skinny tip is ready for dinner.
2. Toss carrots with 2 tablespoons olive oil, salt, coriander, and pepper, then spread them in a single layer with a little breathing room. Roast for 30 to 40 minutes, turning after about 20 minutes, until cut surfaces have golden-brown patches and a fork slides through with only slight resistance.
If your carrots are tender but pale, give them a few extra minutes with a flat side touching hot metal rather than stirring them around again.
3. While carrots roast, warm remaining 1 teaspoon olive oil in a small saucepan over medium-low heat and soften shallot for 3 to 4 minutes, stirring occasionally. Add cherries, orange juice, vinegar, and water, then simmer gently for 5 to 7 minutes until cherries plump and liquid becomes glossy enough to lightly coat a spoon.
If it reduces before cherries soften, add another tablespoon of water. Taste before adding anything sweet, since many dried tart cherries already contain sugar.
4. Toast pecans in a dry skillet over medium-low heat for 3 to 5 minutes, stirring frequently, then immediately transfer them to a plate. In a small, light-colored saucepan, melt butter over medium heat and keep swirling for about 3 to 5 minutes, watching beneath bubbling foam for golden-brown flecks and a toasted-nut smell.
Pour it into a heatproof bowl as soon as those flecks turn amber; don’t leave it sitting in a hot pan while you answer a text!
5. Toss hot carrots with brown butter, scraping in those flavorful brown flecks, then arrange them on a platter and spoon cherry relish over several sections rather than burying every carrot.
Finish with pecans and parsley, taste a piece with relish attached, and add a small pinch of salt only if needed.
Serving Suggestions
Pair with herb-roasted turkey, cornbread stuffing, or a mushroom-and-lentil loaf. Use a wide platter so relish and pecans stay visible instead of disappearing beneath a pile of carrots.
Make-ahead tip: Prepare relish up to two days ahead, refrigerate it, and warm gently with a splash of water before serving. Peel and cut carrots one day ahead, refrigerating them in an airtight container lined with a slightly damp paper towel; dry thoroughly before roasting.
2. Crispy Brussels Sprouts with Roasted Pears and Mustard-Dill Dressing
Roasted pears give Brussels sprouts little pockets of mellow sweetness, while whole-grain mustard and fresh dill keep everything bright and punchy.
You’ll get browned, almost crackly outer leaves alongside juicy pear chunks, which makes this a particularly good choice when nearby dishes are creamy or covered in gravy.
My strongest advice here is to buy firm pears: a very ripe one will collapse before sprouts finish browning, and we’re making a vegetable side, not negotiating an emergency pear sauce!
Servings: 6
Prep time: 15 minutes
Cook time: 25 to 35 minutes
Oven temperature: 425°F (220°C)
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise
- 2 medium, firm Bosc pears, about 12 to 14 ounces total
- 4 tablespoons olive oil, divided
- 3/4 teaspoon fine sea salt, divided, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon whole-grain mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure maple syrup
- 2 tablespoons finely chopped fresh dill
How to Make It
1. Heat your oven to 425°F and position racks in upper and lower thirds, then set out two rimmed baking sheets. Dry sprouts thoroughly, quarter any unusually large ones, and toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and pepper. Place them cut-side down on one sheet, keeping loose leaves toward its center where they’re less likely to scorch.
2. Leave pear skins on, cut away cores, and slice flesh into 1-inch chunks. Toss with 1 tablespoon olive oil and remaining 1/4 teaspoon salt, then spread on your second sheet; giving pears their own pan keeps their juices from collecting around sprouts and softening those carefully browned surfaces.
3. Roast both pans, checking sprouts after 15 minutes and swapping rack positions at that point. Turn pear pieces once their undersides begin to brown, usually after 12 to 15 minutes, and remove them when golden and just tender, generally 20 to 25 minutes total.
Sprouts usually need 25 to 35 minutes; leave their flat sides against metal for most of that time, and remove any loose leaves early if they’re already crisp and brown.
4. Whisk mustard, vinegar, maple syrup, and remaining 1 tablespoon olive oil in a large bowl while vegetables cook. Taste a small dab with a cooked pear piece if possible, because dressing should seem pleasantly sharp on its own but balanced once fruit joins in; if your pears are particularly sweet, another small splash of vinegar will help.
5. Let sprouts and pears stand for 2 minutes after roasting so they’re no longer furiously steaming, then gently fold them through dressing and add dill. Stop tossing as soon as everything has a light coating, keeping pear chunks intact, and transfer straight to a shallow serving bowl so crisp leaves don’t sit under a blanket of trapped steam.
Serving Suggestions
Serve with roast turkey, a glazed ham, or a hearty mushroom Wellington. I’d put these beside mashed potatoes, where their mustardy bite has something buttery to mingle with.
Make-ahead tip: Trim sprouts and whisk dressing one day ahead, refrigerating separately. Cut pears and roast everything on serving day, then add dill just before dinner for its freshest flavor.
3. Cider-Roasted Cabbage Wedges with Cheddar-Rye Crumbs
Cabbage deserves better holiday publicity! Here, thick wedges develop browned edges before a splash of apple cider softens their inner layers, and a cheddar-rye topping adds crisp, salty little crumbs to every forkful.
Expect a tender center, a lightly sweet pan sauce, and enough toasted cheese to make a humble cabbage look very pleased with itself.
Choose cloudy drinking cider for gentle apple flavor, and keep cider vinegar for its separate, much smaller role in this recipe.
Servings: 6, one wedge each
Prep time: 20 minutes
Cook time: 50 to 60 minutes
Oven temperature: 425°F (220°C)
Ingredients
- 1 small green cabbage, about 2 pounds
- 3 tablespoons olive oil, divided
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup apple cider, not apple cider vinegar or hard cider
- 1/4 cup low-sodium vegetable broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon fresh thyme leaves
- 1 cup coarse fresh rye breadcrumbs, about 2 slices pulsed in a food processor
- 1/2 cup freshly grated sharp cheddar, about 2 ounces
- 1 tablespoon chopped chives
How to Make It
1. Heat your oven to 425°F and choose a metal baking pan large enough to hold six cabbage wedges in one layer, starting with a 9-by-13-inch pan and moving up to a roasting pan if needed.
Remove damaged outer leaves, trim only a thin slice from stem end, and cut cabbage through its core into six wedges, keeping a piece of core attached to each so it holds together when turned.
2. Brush wedges all over with 2 tablespoons olive oil and season with salt and pepper, gently opening a few outer layers so seasoning reaches beyond their surfaces. Arrange on one cut side and roast for 20 to 25 minutes, until undersides are golden brown.
Use a thin spatula to lift a corner before deciding they’re ready, since cabbage sometimes looks pale from above while its base is beautifully caramelized.
3. Stir cider, broth, vinegar, and thyme together, turn wedges onto their other cut sides, and carefully pour liquid around them. Cover pan tightly with foil and return to your oven for 20 to 25 minutes, until a small knife slides through thickest sections near each core without a firm crunch.
If those centers still resist, reseal foil and cook for another 5 to 10 minutes rather than hoping a crunchy core will somehow improve on its way to dinner.
4. Meanwhile, warm remaining 1 tablespoon olive oil in a skillet over medium-low heat, add rye crumbs, and stir for 4 to 6 minutes until dry and lightly golden. Let them cool for a few minutes before mixing in cheddar; keeping cheese out of this initial toasting stage prevents it from sticking to your skillet while breadcrumbs are still soft.
5. Remove foil carefully, spoon a little pan liquid over each wedge, and scatter cheddar crumbs across their upper surfaces. Return uncovered for 5 to 8 minutes, until cheese melts and topping turns golden.
If your pan is almost dry before this final bake, add 2 tablespoons water around its edges; if plenty of liquid remains, leave it behind when lifting wedges onto a platter and offer just a spoonful alongside each portion. Finish with chives and serve while crumbs still crunch!
Serving Suggestions
These wedges are lovely with roast turkey, pork loin, or a vegetarian main with mushrooms. Slide a wide spatula underneath each serving to keep softened cabbage layers together.
Make-ahead tip: Cut cabbage one day ahead and refrigerate in a covered container. Toast crumbs ahead, cool completely, and store airtight at room temperature; grate and refrigerate cheddar separately, combining them shortly before use.
4. Blistered Green Beans with Warm Grape-Rosemary Dressing
Green beans stay lively and lightly crisp here, while warm grapes release sweet juices into a tangy rosemary dressing.
Shallot adds a mellow onion note, lemon zest lifts each bite, and a small knob of butter makes everything glossy without turning this into a heavy sauce.
This is one of my picks for a crowded holiday kitchen because it cooks entirely on your stovetop, leaving valuable oven space for whatever still needs fifteen more minutes. Somehow, something always does!
Servings: 6
Prep time: 15 minutes
Cook time: About 25 minutes
Cooking method: Stovetop
Ingredients
- 1 1/2 pounds fresh green beans, stem ends trimmed
- 2 teaspoons fine sea salt for blanching water
- 1/2 teaspoon fine sea salt for finishing, divided, plus more to taste
- 3 tablespoons olive oil, divided
- 8 ounces seedless red grapes, halved, about 1 1/2 cups
- 1 small shallot, thinly sliced
- 1 garlic clove, finely chopped
- 1/2 teaspoon finely chopped fresh rosemary
- 1 tablespoon white wine vinegar
- 1 tablespoon unsalted butter
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon freshly ground black pepper
- Ice and water, for cooling beans
How to Make It
1. Bring a large pot containing about 3 quarts water to a boil, add 2 teaspoons salt, and prepare a large bowl of ice water nearby. Boil beans for 3 to 4 minutes, or about 2 minutes for very slender ones, until brighter green and flexible but still noticeably crisp when bitten.
Transfer them straight to ice water, cool for 2 minutes, then drain and spread over clean towels, drying thoroughly so oil won’t spit and beans have a chance to blister.
2. Heat 1 tablespoon olive oil in a large, heavy skillet, ideally 12 inches wide, over medium-high heat. Add half your beans, sprinkle with 1/8 teaspoon finishing salt, and leave undisturbed for about 2 minutes before tossing and cooking for another 1 to 2 minutes, looking for scattered brown spots rather than an evenly dark surface.
Transfer to a bowl and repeat with another tablespoon oil, remaining beans, and another 1/8 teaspoon salt.
3. Reduce heat to medium, add remaining 1 tablespoon oil and sliced shallot, and cook for 2 to 3 minutes until softened. Add grapes cut-side down where possible and cook for 3 to 4 minutes, stirring once, until some cut surfaces brown and juices begin to collect.
If your skillet is dry and darkening too quickly, add a tablespoon water and scrape gently before anything burns.
4. Stir in garlic and rosemary for 30 seconds, just until fragrant, then add vinegar, remaining 1/4 teaspoon finishing salt, and pepper. Let vinegar bubble for about 30 seconds, turn heat to low, and stir in butter; crush just a few grape halves with your spoon so their juices mingle with butter while most remain recognizable pieces.
5. Return beans and any collected juices to your skillet, tossing gently for 1 to 2 minutes until hot and shiny, then take off heat and add lemon zest. Taste a bean with a piece of grape before adjusting salt, and transfer to a platter promptly so beans keep their bite instead of continuing to soften in a hot skillet.
Serving Suggestions
Spoon warm grapes over beans so everyone gets a little fruit with each serving. Pair with turkey, roast chicken, or a lentil-and-mushroom main, especially when other sides are rich and creamy.
Make-ahead tip: Blanch, cool, and thoroughly dry beans up to one day ahead, then refrigerate in a container lined with paper towels. Halve grapes and slice shallot ahead too, storing separately; finish everything in your skillet shortly before serving.
5. Creamy Parsnip and White Bean Mash with Garlic-Sage Oil
Parsnips bring gentle sweetness and a slightly nutty flavor, while white beans give this mash a fuller, creamier texture without needing a pot of heavy cream.
Garlic-sage oil runs through little swirls on top, and lemon juice keeps each spoonful from tasting too sweet.
I’d choose this when a menu already has plenty of roasted vegetables and needs something soft enough to catch a little gravy, with a flavor that makes guests pause and ask what’s in it!
Servings: 6, approximately 3/4 cup each
Prep time: 20 minutes
Cook time: 25 to 30 minutes
Cooking method: Stovetop
Ingredients
- 2 pounds parsnips, peeled and cut into 3/4-inch pieces
- 1 can cannellini beans, 15 ounces, drained and rinsed
- 1 teaspoon fine sea salt for cooking water
- 1/2 teaspoon fine sea salt for mash, plus more to taste
- 1/2 to 3/4 cup warm low-sodium vegetable broth
- 1/4 cup olive oil
- 3 garlic cloves, thinly sliced
- 10 medium fresh sage leaves, washed and thoroughly dried
- 1 tablespoon lemon juice, plus more to taste
- 1/4 teaspoon freshly ground black pepper
How to Make It
1. Inspect parsnips as you cut them, especially any very large ones; if you find a hard, woody-looking center, quarter that section lengthwise and trim out its core. Put pieces in a large saucepan, cover with water by about 1 inch, and add 1 teaspoon salt, then bring to a boil and reduce to a steady simmer.
2. Cook for 15 to 18 minutes, checking a larger piece with a fork, then add rinsed beans and simmer for another 3 to 4 minutes. Parsnips should crush readily against a spoon rather than merely allowing a fork through, because slightly undercooked pieces make a grainy mash no matter how enthusiastically you work that potato masher.
3. While parsnips cook, place olive oil and sliced garlic in a small skillet over medium-low heat. Let garlic sizzle gently for 3 to 5 minutes, nudging slices around until pale gold, then add dry sage leaves for roughly 30 to 45 seconds, until they darken slightly and begin to crisp.
Immediately pour everything into a heatproof bowl, remembering that garlic keeps coloring briefly after leaving heat, so pale gold is your stopping point.
4. Drain parsnips and beans well, return them to their warm saucepan, and let steam escape for about 2 minutes with heat off. Add 1/2 cup warm broth, 2 tablespoons infused oil, half your cooked garlic, lemon juice, remaining 1/2 teaspoon salt, and pepper, then mash thoroughly until creamy with a little texture.
For a smoother finish, use an immersion blender off heat, keeping its head submerged, or process warm ingredients in a food processor suitable for hot food according to its instructions.
5. Add remaining broth a tablespoon at a time only if needed, stopping when mash falls slowly from a spoon and holds soft swirls; it should spread easily without flowing across a plate. Warm over low heat for 1 to 2 minutes if necessary, stirring frequently, then taste and add another small squeeze of lemon if sweetness feels too pronounced.
Spoon into a warm bowl and finish with remaining garlic, sage leaves, and infused oil, making a few shallow grooves to catch those fragrant drizzles.
Serving Suggestions
Serve under roasted mushrooms, beside turkey, or with a spoonful of onion gravy. Keep sage leaves on top until serving so their delicate crispness doesn’t disappear into mash.
Make-ahead tip: Peel and cut parsnips one day ahead, cover with cold water, and refrigerate; drain before cooking in fresh water. Rinse and refrigerate beans separately, then make garlic-sage oil and mash on serving day.
6. Smoky Delicata Squash with Lime Yogurt and Pumpkin Seed Crunch
Sweet roasted squash, cool lime yogurt, and little clusters of toasted pumpkin seeds make a plate with plenty going on in every bite. Smoked paprika gives squash a gentle smoky edge, while cumin adds warmth and lime keeps that natural sweetness in balance.
Delicata’s thin skin turns tender in an oven, so you get pretty striped half-moons without a peeling project, which feels like an excellent arrangement when your sink already has holiday ambitions!
Servings: 6
Prep time: 20 minutes
Cook time: 25 to 35 minutes, plus 5 minutes to cool slightly
Oven temperature: 425°F (220°C)
Ingredients
- 2 1/2 pounds delicata squash, usually 2 large or 3 smaller squash
- 2 tablespoons plus 1 teaspoon olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon fine sea salt, divided
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup plain whole-milk Greek yogurt
- 1 1/2 tablespoons fresh lime juice
- 1 teaspoon finely grated lime zest, divided
- 1/2 small garlic clove, finely grated
- 1 to 2 tablespoons water, as needed
- 1/3 cup raw, shelled pumpkin seeds, also called pepitas
- 1 teaspoon pure maple syrup
- 2 tablespoons chopped cilantro or flat-leaf parsley
How to Make It
1. Heat your oven to 425°F and position racks in upper and lower thirds, with two large rimmed baking sheets ready. Scrub and dry squash, trim ends, halve lengthwise, and scoop out seeds with a spoon, then slice into half-moons about 1/2 inch thick. Keep thickness fairly consistent so thin tips don’t scorch while thicker pieces are still firm.
2. Toss squash with 2 tablespoons olive oil, smoked paprika, cumin, 3/4 teaspoon salt, and pepper, rubbing seasoning over both cut sides. Divide between baking sheets in a single layer and roast for 25 to 35 minutes, flipping pieces and swapping rack positions after about 15 minutes, until undersides are browned and a fork slides easily through flesh and skin.
Don’t pull everything out just because edges look dark; check a thick piece, and give it another few minutes if its center still feels firm.
3. Stir yogurt, lime juice, 1/2 teaspoon lime zest, grated garlic, and remaining 1/4 teaspoon salt in a small bowl. Add water a teaspoon at a time until sauce spreads easily but still holds a soft mound, using only as much as your yogurt needs, then refrigerate while squash finishes.
I’d keep garlic restrained here, since raw garlic grows more assertive as sauce sits and lime should remain easy to taste.
4. Warm remaining 1 teaspoon oil in a small skillet over medium-low heat, add pumpkin seeds, and toast for 3 to 5 minutes, stirring often, until several puff and you hear an occasional pop.
Turn heat off, stir in maple syrup and remaining 1/2 teaspoon lime zest, then spread seeds on parchment to cool; that tiny amount of syrup gives them a light coating without turning them into candy. Break up any clusters once cool.
5. Let roasted squash stand for about 5 minutes so it stays warm without making yogurt runny on contact. Spread lime yogurt across a wide platter, arrange squash partly over it and partly around it, then scatter pumpkin seeds and herbs on top.
Keep a few squash edges uncovered so browned surfaces stay crisp, and bring it to your table while seeds still crackle between your teeth!
Serving Suggestions
Pair with herb-roasted turkey, wild rice stuffing, or a mushroom main. For a buffet, serve yogurt in a bowl alongside squash and let guests spoon it onto their own plates.
Make-ahead tip: Prepare lime yogurt up to one day ahead and refrigerate, checking its garlic intensity before serving. Wash, seed, and slice squash ahead, refrigerating in an airtight container; make pumpkin seed topping on serving day for its best crunch.
Bring out a platter of buttery carrots, pass around those cheddar-topped cabbage wedges, and leave a little space beside your stuffing for squash with cool lime yogurt.
These Thanksgiving vegetable sides give every plate a few more colors, a few more textures, and several delicious reasons to go back with a clean spoon.
Pick your favorites, follow those browning cues, and make enough for one more helping, because a good vegetable dish has a funny way of disappearing before anyone admits they went back for thirds!
