Recipes Holidays + Events Thanksgiving 26 Next-Level Vegetable Side Dishes to Serve at Thanksgiving By Food & Wine Editors Updated on August 30, 2022 Share Tweet Pin Email Trending Videos Photo: 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 of vegetable sides for Thanksgiving, we've included some of our all-time favorite recipes, from easy brussels sprouts to creamed kale to brown butter mashed potatoes. With nearly 30 Thanksgiving vegetable side dishes to choose from, you'll definitely find a few that all your guests will love. 01 of 26 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. Fresno chiles, cumin, and a generous amount of garlic provide a pleasing punch of flavor. Get the Recipe 02 of 26 Grilled Butternut Squash with Shallot Vinaigrette © GUY AMBROSINO Butternut squash tastes like a whole new vegetable when grilled — crisp, bright, and not overly sweet. It's dressed with a simple vinaigrette made from shallots and white wine vinegar, then strewn with chopped fresh chives. Get the Recipe 03 of 26 Creamed Kale © Evi Abeler This rich and delicious creamed kale is an excellent swap for the more traditional creamed spinach. The dish's flavor is enhanced by the addition of chopped shallots and a touch of freshly grated nutmeg. Get the Recipe 04 of 26 Maple-Ginger Roasted Vegetables with Pecans © Frances Janisch When roasting winter vegetables, be sure to chop them about the same size, so they cook at the same rate. Toss them at least once while they're in the oven, so they brown evenly. Here, a medley of roasted carrots, parsnips, cauliflower, squash, and brussels sprouts is enhanced by toasted pecans, fresh ginger, and a drizzle of maple syrup. Get the Recipe 05 of 26 Baked Acorn Squash with Chestnuts, Apples, and Leeks © Alexandra Rowley Halved acorn squash makes perfect single-serving bowls. This recipe from Food & Wine Culinary Director at Large Justin Chapple is a great vegetarian main course for any winter holiday, but it can also be a festive accompaniment to turkey, ham, or roast goose. Get the Recipe 06 of 26 Honey-Roasted Root Vegetable Salad © MAURA MCEVOY For this autumn salad, honey-roasted root vegetables are served atop a bed of arugula and dotted with herbed goat cheese. Thanksgiving make-ahead tip: The herbed goat cheese and vinaigrette can be refrigerated overnight. The vegetables can be roasted earlier in the day and kept at room temperature. Get the Recipe 07 of 26 Turnip Casserole with Porcini Crumb Topping © ALEXANDRA ROWLEY We love the earthy porcini topping on this rich and creamy turnip gratin. It would also be fantastic on mac and cheese or another root vegetable gratin. Get the Recipe 08 of 26 Brown Butter Mashed Potatoes © Con Poulos Chef 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. Get the Recipe 09 of 26 Green Beans with Cremini Mushroom Sauce © WILLIAM MEPPEM 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. Get the Recipe 10 of 26 Tricolor Roasted Carrots and Parsnips © TINA RUPP Sometimes rethinking just means not overthinking. Don't forget to enjoy seasonal ingredients just as they are — like in this recipe, where the vegetables are simply roasted in a combination of olive oil and butter. Get the Recipe 11 of 26 Broccoli and Cheddar Casserole with Leeks © Alexandra Rowley This classic casserole is updated with flavorful sharp white cheddar and a crunchy, buttery topping of crumbled crackers and toasted almonds. Get the Recipe 12 of 26 Spice-Roasted Butternut Squash © <a data-cke-saved-href="http://mattbites.com/" href="http://mattbites.com/" class"="external">Matt Armendariz This easy butternut squash — 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. Get the Recipe 13 of 26 Cauliflower with Melted Onions and Mustard Seeds © Lucy Schaeffer Cauliflower may not seem like a glamorous vegetable — at least not when you steam or boil it. But roasted, it develops an unusual, delicate sweetness. Here, the caramelized cauliflower is further elevated by a topping of tender spiced onions and fresh cilantro. Get the Recipe 14 of 26 Creamless Creamed Corn with Mushrooms and Lemon Frances Janisch "My granny taught me that when corn is very fresh, the juices are naturally creamy," Top Chef alum 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. Get the Recipe 15 of 26 Whole Roasted Carrots with Garlic © FREDRIKA STJÄRNE Carrots, water, garlic cloves, canola oil, unsalted butter, salt, and pepper are all you need to make this easy recipe. Get the Recipe 16 of 26 Warm Mushroom Salad © BEATRIZ DA COSTA 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. Get the Recipe 17 of 26 Creamed Collard Greens © Petrina Tinslay This is chef duo 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. Get the Recipe 18 of 26 Acorn Squash with Coconut Custard Eva Kolenko Top Chef winner Kristen Kish's innovative take on roasted acorn squash raises the bar for what Thanksgiving vegetable sides can be. Here, she upgrades the classic with a decadent coconut custard that offsets the earthy sweetness of the dish. To serve, the squash is drizzled with brown butter and sprinkled with toasted walnuts. Get the Recipe 19 of 26 Brussels Sprouts with Bacon Bobby Fisher These brussels sprouts from the late chef Anthony Bourdain are easy to throw together and still delicious when prepared without the bacon. If omitting the bacon, increase the amount of butter to substitute for the bacon fat. Get the Recipe 20 of 26 Roasted Kabocha with Maple Syrup and Ginger John Kernick Everyone loves a good Thanksgiving squash, and this one from cookbook author Melissa Clark is given a little wake-up by roasting it with maple syrup, olive oil, fresh ginger, and thyme. It's a simple idea, but the combination of flavors highlights the squash in the best possible way. Get the Recipe 21 of 26 Roasted Butternut Squash with Curry Leaves Greg DuPree 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. Get the Recipe 22 of 26 Crushed Potatoes with Spiced Olive Oil Victor Protasio 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. Get the Recipe 23 of 26 Garlicky Haricots Verts with Hazelnuts Victor Protasio Fresh haricots verts are quickly cooked in beef fat just until they're crisp-tender, providing 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. Get the Recipe 24 of 26 Roasted Beets and Charred Green Beans Eva Kolenko Chef Kristen Kish pairs roasted beets and cast-iron-charred haricots verts with vinegar and hearty herbs (oregano and thyme) to make this salad. It's an homage to the jarred pickled beets and green bean salad she ate as a kid. Get the Recipe 25 of 26 Chicory Salad with Cranberry Vinaigrette Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen 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. Get the Recipe 26 of 26 Rutabaga, Celery Root, and Potato Gratin Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen In this modern take on a traditional potato side dish, earthy celery root and rutabaga anchor the gratin, which is accented by the salty and umami notes of Parmesan cheese. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit