20 Easy Thanksgiving Side Dishes

Haricots Verts Salad with Crispy Potato Chips
Photo: © Con Poulos

Though the turkey may be the star of the show, Thanksgiving is nothing without an array of savory side dishes. Save on prep and cook time by choosing easy sides like these ones--from lemony salt-roasted fingerling potatoes to cheesy roasted broccoli, here are our best easy Thanksgiving side dishes.

01 of 20

Roasted Carrots with Carrot Top Gremolata

Roasted Carrots (or other root vegetables)
John Kernick

The chopped carrot greens turn into a tasty topping (along with cilantro, lemon zest and jalapeno) for sweet roasted carrots and shallots.

02 of 20

Butternut Squash Basmati Rice

Butternut Squash Basmati Rice

Adding butternut squash and spices is a lovely way to jazz up rice.

03 of 20

Roasted Broccoli with Lemon and Parmesan

Roasted Broccoli with Lemon and Parmesan
Ben Dearnley

This easy roasted broccoli recipe is the perfect side dish, and ready in less than 45 minutes.

04 of 20

Lemony Salt-Roasted Fingerling Potatoes

Lemony Salt-Roasted Fingerling Potatoes
© John Kernick

This lemon-scented herb salt makes a great seasoning for everything from roasted white fish to grilled chicken and pork to steamed vegetables—and of course, any kind of potato. Grinding the sage, rosemary and thyme into the salt, rather than just stirring it in, helps intensify and meld the flavors.

05 of 20

Dill-Seed Biscuits

Dill-Seed Biscuits
 

Dill seeds add a pleasant and unusual flavor to these flaky biscuits, which get their richness from both butter and heavy cream. Quick to make and to bake, the biscuits are best served warm with butter.

06 of 20

Sautéed Radishes with Orange Butter

Sautéed Radishes with Orange Butter

Emeril Lagasse sautés radishes and their greens with bacon, shallots and orange juice until they’re perfectly crisp-tender.

07 of 20

Vanilla Bean-Whipped Sweet Potatoes

Vanilla Bean-Whipped Sweet Potatoes
© Frances Janisch

New York chef Gerry Hayden, a friend of Michael Mina contributed this side dish to the holiday meal. Everybody fell for the combination of creamy pureed potato and fragrant vanilla.

08 of 20

Kale & Apple Salad with Pancetta and Candied Pecans

Kale & Apple Salad with Pancetta and Candied Pecans

Kale is a marvelous green for salads because it’s hearty enough to handle hefty ingredients like nuts and meat, plus it doesn’t wilt as it sits on the table. When chef Ryan Hardy makes this kale salad for Thanksgiving dinner, he deep-fries the pecans, but it’s quicker (and less messy) to toast them in the oven.

09 of 20

Sautéed Brussels Sprouts and Squash with Fried Sage

Sautéed Brussels Sprouts and Squash with Fried Sage

This super-autumnal dish offers the unusual combination of brussels sprouts and butternut squash, which generally stand on their own as side dishes. The brussels sprout leaves are savory, the chunks of squash are tender and sweet, and the fried sage garnish is pungent and crunchy.

10 of 20

Corn Pudding

Corn Pudding

Like a soufflé but less temperamental, this pudding can be served either straight from the oven or at room temperature. Don’t worry if you can’t find fresh corn; frozen kernels work just fine.

11 of 20

Port-Cranberry Sauce

Port-Cranberry Sauce

Thanksgiving Make-Ahead Tip: This cranberry sauce cranberry sauce can be refrigerated for up to 2 weeks.

12 of 20

Warm Mushroom and Charred Onion Salad

Warm Mushroom and Charred Onion Salad
© Eva Kolenko

Fat Rice chef Abraham Conlon cooks a variety of meaty wild mushrooms with Madeira, garlic and lemon juice, then combines them with charred onions for a luscious and tangy dish. If you can't get spring onions, use a combination of small shallots and scallions.

13 of 20

Green Beans with Cremini Mushroom Sauce

HD-CasseroleGreenBeans.jpg
© WILLIAM MEPPEM

Thanksgiving Make-Ahead Tip: This classic Thanksgiving casserole can be refrigerated overnight. Let return to room temperature before baking.

14 of 20

Cumin-and-Chile-Braised Collard Green Stems

Cumin-and-Chile-Braised Collard Green Stems
© Con Poulos

This dish is a genius way to use up the stems of any hardy green. We used collard stems, but you could also use kale, chard or mustard stems.

15 of 20

Fresh Butternut Squash Salad

Fresh Butternut Squash Salad
© Ellie Miller

This unusual salad mixes paper-thin slices of raw butternut squash with slivers of prosciutto, chunks of Parmesan cheese and toasted walnuts. If the squash isn’t completely fresh, blanch the ribbons in boiling water for 2 minutes to soften them slightly and bring out their flavor.

16 of 20

Sautéed Collard Greens with Roasted Peanuts

Sautéed Collard Greens with Roasted Peanuts

Chef Sean Brock's quick and easy sautéed collard greens are bright and lemony, with a bit of heat from dried chiles and crunch from chopped roasted peanuts.

17 of 20

Cranberry-and-Citrus Chutney with Fennel Pollen

Cranberry-and-Citrus Chutney with Fennel Pollen
Eva Kolenko

Every Thanksgiving table needs cranberry sauce. Top Chef winner Kristen Kish’s version is zesty and unique, made with candied orange peel and with fennel pollen.

18 of 20

Chile-Sumac-Pomegranate Nuts

Chile-Sumac-Pomegranate Nuts
Greg DuPree

While cookbook author Nik Sharma’s addictive nut mix isn’t a side per se, it’s always nice to have something for your dinner guests to snack on while waiting for the main event.

19 of 20

Scallion-Corn Muffins

Scallion-Corn Muffin
John Kernick

These flavorful scallion-corn muffins are a quick and easy addition to the roster of Thanksgiving sides, offering something that’s a little bit sweet and a little bit savory.

20 of 20

Haricots Verts Salad with Crispy Potato Chips

Haricots Verts Salad with Crispy Potato Chips
© Con Poulos

This dish is Food & Wine Culinary Director Justin Chapple’s modern take on green bean casserole, complete with a piquant mustard vinaigrette and a crunchy potato chip topping.

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