Skip to content

Top Navigation

Food & Wine Food & Wine
  • Recipes & Cooking
  • Drinks
  • Travel
  • Holidays & Events
  • News
  • F&W Classic
  • Video
  • Kitchen & Home
  • F&W Pro

Profile Menu

Your Profile

Your Profile

  • Join Now
  • Newsletters
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Food & Wine Books this link opens in a new tab
  • Logout
Login
Subscribe Subscribe
Pin FB

Explore Food & Wine

Food & Wine Food & Wine
  • Explore

    Explore

    • F&W Cooks

      F&W Cooks

      Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Read More
    • Our 22 Best Crock Pot and Slow-Cooker Recipes

      Our 22 Best Crock Pot and Slow-Cooker Recipes

      Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level. Read More
    • 50 Affordable Wines You Can Always Trust

      50 Affordable Wines You Can Always Trust

      We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Read More
  • Recipes & Cooking

    Recipes & Cooking

    See All Recipes & Cooking
    • Chicken Recipes
    • Comfort Food Recipes
    • Breakfast & Brunch Recipes
    • Salad Recipes
    • Dessert Recipes
    • Vegetable Recipes
    • Pasta & Noodle Recipes
    • Chefs
    • Meat & Poultry Recipes
    • Soup Recipes
    • Appetizer Recipes
    • Side Dishes
    • Fruit Recipes
    • Seafood Recipes
    • Special Diets
    • Cooking Techniques
    • Steal This Trick
  • Drinks

    Drinks

    See All Drinks
    • Wine
    • Cocktails & Spirits
    • Coffee Drinks & Recipes
    • Juices
    • Beer & Brews
    • Champagne & Sparkling Wine
    • Tea Recipes & Ideas
  • Travel

    Travel

    See All Travel
    • Wine Regions
    • Restaurants
  • Holidays & Events

    Holidays & Events

    See All Holidays & Events
    • Valentine's Day
    • Halloween
    • Passover
    • Hanukkah
    • Christmas
    • Gifts
    • Super Bowl
    • Easter
    • Thanksgiving
    • New Year's Eve
    • Holiday Entertaining
  • News
  • F&W Classic
  • Video
  • Kitchen & Home
  • F&W Pro

Profile Menu

Subscribe this link opens in a new tab
Your Profile

Your Profile

  • Join Now
  • Newsletters
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Food & Wine Books this link opens in a new tab
  • Logout
Login
Sweepstakes

Follow Us

LIVE
  1. HomeChevron Right
  2. Holidays & EventsChevron Right
  3. ThanksgivingChevron Right
  4. 36 Next-Level Vegetable Side Dishes to Serve at Thanksgiving

36 Next-Level Vegetable Side Dishes to Serve at Thanksgiving

By Food & Wine
Updated November 02, 2020
Skip gallery slides
Save FB Tweet
Root Vegetable Gratin
Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Turkey might be the traditional centerpiece of the Thanksgiving table, but side dishes are just as important. In this roundup, we’ve included some of our all-time favorite recipes for vegetable sides, from easy brussels sprouts to creamed kale and brown butter mashed potatoes. With over 30 dishes to choose from, you’ll definitely find a few that all your guests will love. Related: Ultimate Thanksgiving Guide

Start Slideshow

1 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Caramelized Vegetables with Dijon Butter

Caramelized Vegetables with Dijon Butter
Credit: © Con Poulos
Go to Recipe

This simple roasted vegetable side dish tastes rich and complex thanks to mustard-spiced butter.

  • More Vegetarian Recipes

1 of 36

Advertisement
Advertisement

2 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Roasted Beets with Beet Green Salsa Verde

Roasted Beets with Beet Green Salsa Verde
Credit: © John Kernick
Go to Recipe

Tyler Florence uses beets and their greens to make this fresh and vibrant side dish for Thanksgiving. If you can’t find beets with beautiful greens, Swiss chard or curly spinach leaves can be used instead.

  • More Beet Recipes

2 of 36

3 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Cumin-and-Chile-Braised Collard Green Stems

Cumin-and-Chile-Braised Collard Green Stems
Credit: © Con Poulos
Go to Recipe

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.

  • More Vegetarian Recipes

3 of 36

Advertisement

4 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Wilted Swiss Chard With Warm Piccata Vinaigrette

Wilted Swiss Chard With Warm Piccata Vinaigrette
Credit: © Christina Holmes
Go to Recipe

Kay Chun uses the typical piccata flavors of lemon, capers and garlic in her tasty sautéed greens.

  • More Salad Recipes

4 of 36

5 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Grilled Butternut Squash with Shallot Vinaigrette

Grilled Butternut Squash with Shallot Vinaigrette
Go to Recipe

Butternut squash tastes like a whole new vegetable when grilled—crisp, bright and not overly sweet.

  • More Butternut Squash Recipes

5 of 36

6 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Creamed Kale

Creamed Kale
Credit: © John Kernick
Go to Recipe

This rich and delicious creamed kale from star chef Tyler Florence is an excellent swap for more traditional creamed spinach.

  • More Kale Recipes

6 of 36

Advertisement
Advertisement
Advertisement

7 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Maple-Ginger-Roasted Vegetables with Pecans

Maple-Ginger-Roasted Vegetables with Pecans
Credit: © Frances Janisch
Go to Recipe

When roasting winter vegetables, Melissa Rubel Jacobson says be sure to chop them about the same size, so they cook at the same rate. And toss them at least once while they’re in the oven, so they brown evenly.

  • More Thanksgiving Vegetable Recipes

7 of 36

8 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Baked Acorn Squash with Chestnuts, Apples and Leeks

Baked Acorn Squash with Chestnuts, Apples and Leeks
Credit: © Alexandra Rowley
Go to Recipe

Halved acorn squash make perfect single-serving bowls. These make a great vegetarian main course for any winter holiday, but they’re also a festive accompaniment to turkey, ham or roast goose.

  • Alternatives to Thanksgiving Turkey

8 of 36

9 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Honey-Roasted Root Vegetable Salad

Honey-Roasted Root Vegetable Salad
Go to Recipe

Thanksgiving Make-Ahead Tip: The herbed goat cheese and the vinaigrette can be refrigerated overnight. The vegetables can be roasted earlier in the day and kept at room temperature.

9 of 36

Advertisement
Advertisement
Advertisement

10 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Roasted Beets and Celery Root with Goat Butter

Roasted Beets and Celery Root with Goat Butter
Go to Recipe

Goat butter (sold at specialty-food stores; use regular butter if unavailable) is white, smooth and creamy. Chef Tyler Brown likes using it in this riff on the classic pairing of roasted beets and goat cheese.

  • More Thanksgiving Vegetable Recipes

10 of 36

11 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Turnip Casserole with Porcini Crumb Topping

Turnip Casserole with Porcini Crumb Topping
Go to Recipe

We love the earthy porcini topping on this rich and creamy turnip gratin, but it would also be fantastic on mac and cheese or other root vegetable gratin.

  • Potluck Thanksgiving Recipes

11 of 36

12 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Brown Butter Mashed Potatoes

Brown Butter Mashed Potatoes
Credit: © Con Poulos
Go to Recipe

Michael Symon’s four-ingredient potatoes get plenty of flavor from browned butter and crème fraîche. Reserve a little browned butter to drizzle on the potatoes just before serving.

12 of 36

Advertisement
Advertisement
Advertisement

13 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Green Beans with Cremini Mushroom Sauce

HD-CasseroleGreenBeans.jpg
Go to Recipe

This casserole can be made the day before—simply let it return to room temperature before you bake it. You can also re-crisp the fried shallots in the oven.

  • F&W's Ultimate Thanksgiving Recipe Guide

13 of 36

14 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Tricolor Roasted Carrots and Parsnips

Tricolor Roasted Carrots and Parsnips
Go to Recipe

Sometimes rethinking just means not overthinking. Don’t forget to enjoy seasonal ingredients just as they are.

  • More Thanksgiving Side Dishes

14 of 36

15 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Broccoli and Cheddar Casserole with Leeks

Broccoli and Cheddar Casserole with Leeks
Credit: © Alexandra Rowley
Go to Recipe

This classic is updated with deep-flavored cheddar and a crunchy topping of crumbled crackers and toasted almonds.

15 of 36

Advertisement
Advertisement
Advertisement

16 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Spice Roasted Butternut Squash

Spice Roasted Butternut Squash
Credit: © <a data-cke-saved-href="http://mattbites.com/" href="http://mattbites.com/" class"="external">Matt Armendariz
Go to Recipe

This simple recipe—flavored with cumin, coriander, cayenne pepper, salt, and freshly ground pepper—is ready in just under an hour with only 15 minutes of active time.

  • Ultimate Thanksgiving Recipe Guide

16 of 36

17 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Cauliflower with Melted Onions and Mustard Seeds

Cauliflower with Melted Onions and Mustard Seeds
Credit: © Lucy Schaeffer
Go to Recipe

Cauliflower may not seem like a glamorous vegetable—at least not when you steam or boil it. But roast it and it develops an unusual, delicate sweetness that’s almost exotic.

17 of 36

18 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Broccoli with Orange-Chile Oil

Broccoli with Orange-Chile Oil
Go to Recipe

Thanksgiving Make-Ahead Tip: The orange-chile oil can be refrigerated for 3 days.

18 of 36

Advertisement
Advertisement
Advertisement

19 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Creamless Creamed Corn with Mushrooms and Lemon

Day 2: Creamless Creamed Corn with Mushrooms and Lemon
Credit: Frances Janisch
Go to Recipe

“My granny taught me that when corn is very fresh, the juices are naturally creamy,” Kevin Gillespie says. “I took that as the gospel.” He grates half of the corn here to make a luxurious puree that thickens without cream.

Kevin’s Tip: Scraping corn cobs with the dull side of a knife removes the juices.

19 of 36

20 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Whole Roasted Carrots with Garlic

Whole Roasted Carrots with Garlic
Credit: Fredrika Stjärne
Go to Recipe

Carrots, water, garlic cloves, canola oil, unsalted butter, salt, and pepper are all you need to make this easy recipe.

  • F&W's Ultimate Thanksgiving Recipe Guide

20 of 36

21 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Creamy Swiss Chard with Crisp Bread Crumbs

Creamy Swiss Chard with Crisp Bread Crumbs
Go to Recipe

Maria Helm Sinskey claims that a rich gratin topped with cheesy bread crumbs is the only way her children will eat Swiss chard. “I’ve learned that a little cream and cheese gets my kids to finish their vegetables,” she says.

21 of 36

Advertisement
Advertisement
Advertisement

22 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Warm Mushroom Salad

Warm Mushroom Salad
Go to Recipe

Warm salads used to be common on restaurant menus, but their popularity has waned, for no good reason. This terrific salad is made with warm mushrooms that develop great meaty flavor when cooked with soy sauce.

22 of 36

23 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Haricots Verts and Chestnuts with Date Vinaigrette

Haricots Verts and Chestnuts with Date Vinaigrette
Credit: © Maura McEvoy
Go to Recipe

Here, Barbara Lynch adds fresh chestnuts to give the dish a meaty fall flavor. Finely chopped dates in the cider vinegar dressing lend a lovely, subtle sweetness.

23 of 36

24 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Creamed Collard Greens

Creamed Collard Greens
Credit: © Petrina Tinslay
Go to Recipe

This is Allison and Slade Rushing’s Southern interpretation of French creamed spinach. The collards add a pleasant bitterness to this lush side dish, but it’s important to shred them finely before you simmer them in the cream or they’ll never get tender.

  • More Thanksgiving Side Dishes

24 of 36

Advertisement
Advertisement
Advertisement

25 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Acorn Squash with Coconut Custard

Acorn Squash with Coconut Custard
Credit: Eva Kolenko
Go to Recipe

Chef Kristen Kish’s innovative take on roasted acorn squash raises the bar for what Thanksgiving vegetable sides can be.

25 of 36

26 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Roasted Vegetables with Smashed-Walnut Vinaigrette

Roasted Vegetables with Smashed-Walnut Vinaigrette
Credit: Con Poulos
Go to Recipe

You can’t go wrong with well-seasoned roasted vegetables. A flavorful vinaigrette to top it all off doesn’t hurt, either.

26 of 36

27 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Brussels Sprouts with Bacon

Brussels Sprouts with Bacon
Credit: Bobby Fisher
Go to Recipe

These Brussels sprouts are easy to throw together and can be made with or without the bacon.

27 of 36

Advertisement
Advertisement
Advertisement

28 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Roasted Kabocha with Maple Syrup and Ginger

Roasted Kabocha with Maple Syrup and Ginger
Credit: John Kernick
Go to Recipe

Everyone loves a good Thanksgiving squash, and this one is made just the right amount of sweet with the addition of maple syrup.

28 of 36

29 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Whipped Sweet Potatoes with Coconut Yogurt

Whipped Sweet Potatoes with Coconut Yogurt Recipe
Credit: Victor Protasio
Go to Recipe

Whipping boiled sweet potatoes in a food processor incorporates tons of air, resulting in a lighter-than-ever texture. These ultra-silky, three-ingredient potatoes are lightly sweet and extra creamy thanks to vegan coconut yogurt, which can be found in the yogurt section of most grocery stores. If you can’t find the vegan version, you can substitute canned coconut cream (not coconut milk).

29 of 36

30 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Roasted Butternut Squash with Curry Leaves

Roasted Butternut Squash with Curry Leaves Recipe
Credit: Greg DuPree
Go to Recipe

Inspired by the warm flavors of South Indian kitchens, this butternut squash carries a wonderful aroma and strong punch of flavor. A sprinkling of marash chile flakes and curry leaves with coconut oil add a bit of heat and aroma while the black mustard seeds add a hint of nuttiness.

30 of 36

Advertisement
Advertisement
Advertisement

31 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Crushed Potatoes with Spiced Olive Oil

Crushed Potatoes with Spiced Olive Oil Recipe
Credit: Victor Protasio
Go to Recipe

A trio of toasted and ground seeds—caraway, fennel, and coriander—mixed with extra-virgin olive oil gives these rustic potatoes a delicately fruity but warmly spiced flavor. Because of the generous amount of olive oil in this recipe, the potatoes are great served warm or at room temperature.

31 of 36

32 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Garlicky Haricots Verts with Hazelnuts

Garlicky Haricots Verts with Hazelnuts Recipe
Credit: Victor Protasio
Go to Recipe

Fresh haricots verts are quickly cooked in beef fat just until they’re crisp-tender, giving them deeply savory flavor without overcooking them. The acidic lemon juice and licorice-y tarragon add just enough bright, light flavor to this rich side dish.

32 of 36

33 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Ginger- and Molasses-Glazed Root Vegetables

Ginger- and Molasses-Glazed Root Vegetables Recipe
Credit: Greg DuPree
Go to Recipe

Creamy butter rounds out spicy ginger and garlic and sweet molasses in this simple vegetable side dish. Cutting the carrots and parsnips into coins and the turnips into half-moons makes for quick prep, even cooking, and a beautiful presentation.

33 of 36

Advertisement
Advertisement
Advertisement

34 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Roasted Beets and Charred Green Beans

Roasted Beets and Charred Green Beans
Credit: Eva Kolenko
Go to Recipe

Kristen Kish pairs roasted beets and cast-iron-charred haricots verts with vinegar and hearty herbs (oregano and thyme) to make this salad. It is an homage to the jarred pickled beets and green bean salad she ate as a kid.

34 of 36

35 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Chicory Salad with Cranberry Vinaigrette

Chicory Salad with Cranberry Vinaigrette
Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Go to Recipe

Cranberry sauce makes for a gorgeous salad dressing, tart and tangy to contrast with the bitterness of chicory. You can also use endives, frisee, or any other bitter greens that you like. 

35 of 36

36 of 36

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Rutabaga, Celery Root, and Potato Gratin

Root Vegetable Gratin
Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Go to Recipe

In this modern take on a traditional potato side dish, earthy celery root and rutabaga anchor the gratin, accented with the salty and umami notes from parmesan cheese.

36 of 36

Advertisement
Advertisement
Advertisement
Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

By Food & Wine

    Share the Gallery

    Pinterest Facebook
    Trending Videos
    Advertisement
    Skip slide summaries

    Everything in This Slideshow

    Advertisement

    View All

    1 of 36 Caramelized Vegetables with Dijon Butter
    2 of 36 Roasted Beets with Beet Green Salsa Verde
    3 of 36 Cumin-and-Chile-Braised Collard Green Stems
    4 of 36 Wilted Swiss Chard With Warm Piccata Vinaigrette
    5 of 36 Grilled Butternut Squash with Shallot Vinaigrette
    6 of 36 Creamed Kale
    7 of 36 Maple-Ginger-Roasted Vegetables with Pecans
    8 of 36 Baked Acorn Squash with Chestnuts, Apples and Leeks
    9 of 36 Honey-Roasted Root Vegetable Salad
    10 of 36 Roasted Beets and Celery Root with Goat Butter
    11 of 36 Turnip Casserole with Porcini Crumb Topping
    12 of 36 Brown Butter Mashed Potatoes
    13 of 36 Green Beans with Cremini Mushroom Sauce
    14 of 36 Tricolor Roasted Carrots and Parsnips
    15 of 36 Broccoli and Cheddar Casserole with Leeks
    16 of 36 Spice Roasted Butternut Squash
    17 of 36 Cauliflower with Melted Onions and Mustard Seeds
    18 of 36 Broccoli with Orange-Chile Oil
    19 of 36 Creamless Creamed Corn with Mushrooms and Lemon
    20 of 36 Whole Roasted Carrots with Garlic
    21 of 36 Creamy Swiss Chard with Crisp Bread Crumbs
    22 of 36 Warm Mushroom Salad
    23 of 36 Haricots Verts and Chestnuts with Date Vinaigrette
    24 of 36 Creamed Collard Greens
    25 of 36 Acorn Squash with Coconut Custard
    26 of 36 Roasted Vegetables with Smashed-Walnut Vinaigrette
    27 of 36 Brussels Sprouts with Bacon
    28 of 36 Roasted Kabocha with Maple Syrup and Ginger
    29 of 36 Whipped Sweet Potatoes with Coconut Yogurt
    30 of 36 Roasted Butternut Squash with Curry Leaves
    31 of 36 Crushed Potatoes with Spiced Olive Oil
    32 of 36 Garlicky Haricots Verts with Hazelnuts
    33 of 36 Ginger- and Molasses-Glazed Root Vegetables
    34 of 36 Roasted Beets and Charred Green Beans
    35 of 36 Chicory Salad with Cranberry Vinaigrette
    36 of 36 Rutabaga, Celery Root, and Potato Gratin

    Share options

    Pinterest Mail Email iphone Send Text Message Print

    Login

    Food & Wine

    Magazines & More

    Learn More

    • Subscribe this link opens in a new tab
    • Books from Food & Wine
    • Contact Us
    • Media Kit
    • Content Licensing

    Connect

    Follow Us
    Subscribe to Our Newsletter
    Other Meredith Sites

    Other Meredith Sites

    • 4 Your Health this link opens in a new tab
    • Allrecipes this link opens in a new tab
    • All People Quilt this link opens in a new tab
    • Better Homes & Gardens this link opens in a new tab
    • Bizrate Insights this link opens in a new tab
    • Bizrate Surveys this link opens in a new tab
    • Cooking Light this link opens in a new tab
    • Daily Paws this link opens in a new tab
    • EatingWell this link opens in a new tab
    • Eat This, Not That this link opens in a new tab
    • Entertainment Weekly this link opens in a new tab
    • Health this link opens in a new tab
    • Hello Giggles this link opens in a new tab
    • Instyle this link opens in a new tab
    • Martha Stewart this link opens in a new tab
    • Midwest Living this link opens in a new tab
    • More this link opens in a new tab
    • MyRecipes this link opens in a new tab
    • MyWedding this link opens in a new tab
    • My Food and Family this link opens in a new tab
    • MyLife this link opens in a new tab
    • Parenting this link opens in a new tab
    • Parents this link opens in a new tab
    • People this link opens in a new tab
    • People en Español this link opens in a new tab
    • Rachael Ray Magazine this link opens in a new tab
    • Real Simple this link opens in a new tab
    • Ser Padres this link opens in a new tab
    • Shape this link opens in a new tab
    • Siempre Mujer this link opens in a new tab
    • Southern Living this link opens in a new tab
    • SwearBy this link opens in a new tab
    • Travel & Leisure this link opens in a new tab
    MeredithFood & Wine is part of the Meredith Corporation Allrecipes Food Group. © Copyright 2021 Meredith Corporation. All Rights Reserved. Privacy Policythis link opens in a new tab Terms of Servicethis link opens in a new tab Ad Choicesthis link opens in a new tab California Do Not Sellthis link opens a modal window Web Accessibilitythis link opens in a new tab
    © Copyright . All rights reserved. Printed from https://www.foodandwine.com

    View image

    36 Next-Level Vegetable Side Dishes to Serve at Thanksgiving
    this link is to an external site that may or may not meet accessibility guidelines.