20 Easy Thanksgiving Side Dishes
Roasted Carrots with Carrot Top Gremolata
The chopped carrot greens turn into a tasty topping (along with cilantro, lemon zest and jalapeno) for sweet roasted carrots and shallots.
Butternut Squash Basmati Rice
Roasted Broccoli with Lemon and Parmesan
This easy roasted broccoli recipe is the perfect side dish, and ready in less than 45 minutes.
Lemony Salt-Roasted Fingerling Potatoes
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.
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.
Sautéed Radishes with Orange Butter
Emeril Lagasse sautés radishes and their greens with bacon, shallots and orange juice until they’re perfectly crisp-tender.
Vanilla Bean-Whipped Sweet Potatoes
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.
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.
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.
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.
Thanksgiving Make-Ahead Tip: This cranberry sauce cranberry sauce can be refrigerated for up to 2 weeks.
Warm Mushroom and Charred Onion Salad
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.
Green Beans with Cremini Mushroom Sauce
Cumin-and-Chile-Braised Collard Green Stems
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.
Fresh Butternut Squash Salad
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.
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.