10 Thanksgiving Veggie Sides That Outshine the Turkey

Thanksgiving veggie side dishes do the real work of the table. They carry the tartness, the sweetness, the crunch, and the color while everything else leans brown and rich. A sharp vinaigrette over blistered green beans or a honeyed glaze on roasted carrots cuts through gravy like nothing else can, and the versions below push that same foundation in very different directions.

Start with the maple roasted carrots if you want the one everyone reaches for first. Go for the chipotle sweet potatoes when you want real heat, the shaved Brussels sprout salad if you need something crisp and bright, and there is a roasted cauliflower with herby yogurt that could steal the whole meal.

Which Thanksgiving Veggie Side Dish Should You Make?

Maple Glazed Roasted Carrots

You want this version when the carrots are the centerpiece of the vegetable spread, not an afterthought. The glaze thickens in the oven and coats every spear with something close to candy.

Ingredients (makes 6 servings)

• Carrots, peeled and cut into 5 cm (2 in) batons: 900 g (2 lb)
• Olive oil: 45 ml (3 tbsp)
• Maple syrup: 60 ml (1/4 cup)
• Butter, melted: 30 g (2 tbsp)
• Fresh thyme leaves: 2 tsp
• Ground cinnamon: 1/4 tsp
• Fine sea salt: 1/2 tsp
• Black pepper: 1/4 tsp

Instructions

Step 1: Heat your oven to 220°C (425°F) and line a large baking sheet with parchment. Toss the 900 g carrot batons with the 45 ml olive oil, then spread them out so no pieces are touching.

Step 2: Roast the carrots for 18 minutes, and you will see the edges start to wrinkle and take on a bit of color. Give the pan a shake halfway through so they brown evenly.

Step 3: While they roast, whisk the 60 ml maple syrup, the 30 g melted butter, the 2 tsp thyme leaves, the 1/4 tsp cinnamon, the 1/2 tsp salt, and the 1/4 tsp pepper in a small bowl until the butter is fully blended in.

Step 4: Pull the pan out and pour the glaze over the hot carrots, then use a spatula to toss until every piece shines. Roast for another 10 minutes, and the glaze should bubble and cling to the carrots rather than pooling on the paper.

Step 5: Slide the carrots onto a serving platter and scrape every bit of glaze from the pan over the top. Serve them warm, and do not expect leftovers.

Classic Green Bean Casserole

This is the version that tastes like Thanksgiving itself, all creamy sauce and crisp onion topping. I make the mushroom sauce from scratch because it takes ten minutes and the canned soup just cannot match it.

Ingredients (makes 8 servings)

• Green beans, trimmed and cut into 5 cm (2 in) pieces: 900 g (2 lb)
• Cremini mushrooms, sliced: 450 g (1 lb)
• Butter: 60 g (4 tbsp)
• All-purpose flour: 45 g (1/3 cup)
• Whole milk: 480 ml (2 cups)
• Vegetable stock: 240 ml (1 cup)
• Soy sauce: 1 tbsp
• Garlic, minced: 2 cloves
• Crispy fried onions: 200 g (2 cups)
• Fine sea salt: 1/2 tsp
• Black pepper: 1/4 tsp

Instructions

Step 1: Heat your oven to 190°C (375°F) and butter a 23 x 33 cm (9 x 13 in) baking dish. Bring a large pot of salted water to a boil and blanch the 900 g green beans for 4 minutes, then drain them and rinse under cold water so they stop cooking.

Step 2: Melt the 60 g butter in a wide skillet over medium-high heat, then add the 450 g sliced mushrooms. Cook for 8 minutes, until the mushrooms have released their liquid and started to brown at the edges.

Step 3: Stir in the 2 minced garlic cloves and cook for 30 seconds, just until fragrant. Sprinkle over the 45 g flour and cook for 1 minute, stirring the whole time, so the raw flour taste cooks out.

Step 4: Pour in the 480 ml milk and the 240 ml vegetable stock slowly, whisking as you go so no lumps form. Bring the sauce to a gentle bubble and cook for 3 minutes, until it thickens enough to coat the back of a spoon. Stir in the 1 tbsp soy sauce, the 1/2 tsp salt, and the 1/4 tsp pepper, then fold in the blanched green beans.

Step 5: Scrape everything into your baking dish and spread it level, then scatter half the crispy fried onions on top. Bake for 20 minutes, until the sauce is bubbling at the edges.

Step 6: Top with the remaining fried onions and bake for 5 more minutes, just until the topping turns deeper gold. Serve it hot, and warn people the dish is still bubbling.

Garlic Butter Roasted Brussels Sprouts

You will want your oven hot and your sprouts dry for this one, because water is the enemy of crisp edges. The trick is cutting them in half and roasting them cut-side down so that flat surface sears against the pan.

Ingredients (makes 6 servings)

• Brussels sprouts, trimmed and halved: 900 g (2 lb)
• Olive oil: 45 ml (3 tbsp)
• Butter: 45 g (3 tbsp)
• Garlic, minced: 4 cloves
• Lemon juice: 1 tbsp
• Parmesan, finely grated: 45 g (1/3 cup)
• Red pepper flakes: 1/4 tsp
• Fine sea salt: 1/2 tsp
• Black pepper: 1/4 tsp

Instructions

Step 1: Heat your oven to 230°C (450°F) and set a large rimmed baking sheet inside so it gets screaming hot. Toss the 900 g halved sprouts with the 45 ml olive oil, the 1/2 tsp salt, and the 1/4 tsp pepper in a big bowl.

Step 2: Carefully pull the hot pan out and tip the sprouts onto it in a single layer, cut side down. Roast for 12 minutes without moving them, and you should see the bottoms turn deep brown where they touch the metal.

Step 3: While they roast, melt the 45 g butter in a small pan over medium heat. Add the 4 minced garlic cloves and the 1/4 tsp red pepper flakes, and cook for 60 to 90 seconds, just until the garlic smells sweet and turns pale gold. Pull it off the heat and stir in the 1 tbsp lemon juice.

Step 4: Shake the sprouts around the pan once they have browned, then pour the garlic butter over them and toss well. Roast for 5 more minutes so the butter soaks into all those crisp leaves.

Step 5: Scrape the sprouts into a serving bowl and shower the 45 g Parmesan over the top while they are still hot. Serve immediately while the edges are at their crispiest.

Honey Balsamic Glazed Beets

Beets on a Thanksgiving table always draw a comment, and this version makes the case that they belong there. The balsamic cuts the dirt-sweet edge and the honey rounds it back out, so you get a glaze that tastes deep rather than sugary.

Ingredients (makes 6 servings)

• Beets, peeled and cut into 2.5 cm (1 in) wedges: 1.2 kg (2 1/2 lb)
• Olive oil: 45 ml (3 tbsp)
• Balsamic vinegar: 60 ml (1/4 cup)
• Honey: 45 ml (3 tbsp)
• Dijon mustard: 1 tsp
• Fresh rosemary, minced: 1 tsp
• Fine sea salt: 1/2 tsp
• Black pepper: 1/4 tsp
• Toasted walnuts, chopped: 60 g (1/2 cup)

Instructions

Step 1: Heat your oven to 200°C (400°F) and line a baking sheet with parchment. Toss the 1.2 kg beet wedges with the 45 ml olive oil, the 1/2 tsp salt, and the 1/4 tsp pepper, then spread them in one layer.

Step 2: Roast the beets for 20 minutes, then flip each wedge with a spatula so the other side gets some color too. Roast for 10 more minutes, until a knife slides through the thickest piece without resistance.

Step 3: Whisk the 60 ml balsamic vinegar, the 45 ml honey, the 1 tsp Dijon mustard, and the 1 tsp minced rosemary in a small bowl. Pour the mixture over the hot beets and toss so every wedge is coated.

Step 4: Roast for 8 more minutes, and the glaze should reduce into something shiny and thick that clings to the beets. Watch it closely in the last 2 minutes because the honey can scorch fast.

Step 5: Transfer the beets to a shallow bowl and scatter the 60 g chopped walnuts over the top. Serve them warm, and spoon any glaze left in the pan over the top.

Creamy Mashed Sweet Potatoes

You will not miss the marshmallows once you taste these. The potatoes are roasted first so their flesh dries out a little, which means they drink up more butter and cream when you mash them.

Ingredients (makes 8 servings)

• Sweet potatoes, scrubbed: 1.4 kg (3 lb)
• Heavy cream: 240 ml (1 cup)
• Butter: 85 g (6 tbsp)
• Maple syrup: 30 ml (2 tbsp)
• Ground nutmeg: 1/4 tsp
• Fine sea salt: 1 tsp
• Black pepper: 1/4 tsp
• Fresh chives, snipped: 2 tbsp

Instructions

Step 1: Heat your oven to 200°C (400°F) and prick the 1.4 kg sweet potatoes all over with a fork. Set them directly on the oven rack and roast for 50 to 60 minutes, until they feel completely soft when you squeeze one with a towel.

Step 2: Let the potatoes cool for 10 minutes so you can handle them, then peel the skins off. They should pull away easily if the potatoes are fully cooked.

Step 3: Warm the 240 ml heavy cream and the 85 g butter in a small saucepan over medium-low heat until the butter melts and the mixture steams, about 3 minutes. Do not let it boil.

Step 4: Press the peeled sweet potatoes through a ricer into a large bowl, or mash them by hand with a potato masher until no lumps remain. Pour in the warm cream mixture, the 30 ml maple syrup, the 1/4 tsp nutmeg, the 1 tsp salt, and the 1/4 tsp pepper, then fold everything together until the mash is smooth and glossy.

Step 5: Pile the mash into a serving bowl and scatter the 2 tbsp snipped chives over the top. Serve it hot, and pass the pepper grinder at the table.

Chipotle Lime Roasted Sweet Potatoes

This one is for the person at your table who finds Thanksgiving vegetables too sweet. The lime and chile cut through the natural sugar and leave a smoky heat that builds slowly as you eat.

Ingredients (makes 6 servings)

• Sweet potatoes, peeled and cut into 2.5 cm (1 in) cubes: 1.2 kg (2 1/2 lb)
• Olive oil: 45 ml (3 tbsp)
• Chipotle chiles in adobo, minced: 1 tbsp
• Honey: 1 tbsp
• Lime juice: 2 tbsp
• Lime zest: 1 tsp
• Garlic powder: 1/2 tsp
• Fine sea salt: 3/4 tsp
• Fresh cilantro, chopped: 3 tbsp

Instructions

Step 1: Heat your oven to 220°C (425°F) and line a large baking sheet with parchment. In a small bowl, stir the 45 ml olive oil, the 1 tbsp minced chipotle, the 1 tbsp honey, the 2 tbsp lime juice, the 1 tsp lime zest, the 1/2 tsp garlic powder, and the 3/4 tsp salt into a loose paste.

Step 2: Toss the 1.2 kg sweet potato cubes with the chile mixture in a large bowl until every piece is streaked with red. Spread them on the baking sheet in a single layer, leaving a little space between cubes so they roast rather than steam.

Step 3: Roast for 18 minutes, then flip the cubes with a spatula. Roast for 15 more minutes, and the sweet potatoes should be deeply caramelized at the edges and tender in the middle.

Step 4: Slide the roasted sweet potatoes into a serving bowl and scatter the 3 tbsp chopped cilantro over them. Serve hot, and keep any extra lime wedges nearby for people who want more brightness.

White Cheddar Scalloped Potatoes

You want thin, even slices here, so pull out your mandoline if you have one. The white cheddar melts into the cream and gives you a sauce that is sharp enough to stand up to the rest of the plate.

Ingredients (makes 8 servings)

• Russet potatoes, peeled and sliced 3 mm (1/8 in) thick: 1.4 kg (3 lb)
• Heavy cream: 480 ml (2 cups)
• Whole milk: 240 ml (1 cup)
• Garlic, minced: 3 cloves
• Fresh thyme leaves: 1 tbsp
• White cheddar, grated: 225 g (8 oz)
• Fine sea salt: 1 tsp
• Black pepper: 1/2 tsp
• Butter, for the dish: 1 tbsp

Instructions

Step 1: Heat your oven to 180°C (350°F) and rub the 1 tbsp butter all over the inside of a 23 x 33 cm (9 x 13 in) baking dish. Pour the 480 ml cream and the 240 ml milk into a large pot and add the 3 minced garlic cloves, the 1 tbsp thyme leaves, the 1 tsp salt, and the 1/2 tsp pepper.

Step 2: Bring the cream mixture to a gentle simmer over medium heat, then slide the 1.4 kg potato slices in and stir so they separate. Cook for 5 minutes, just until the potatoes have softened slightly at the edges, and you will see the cream start to thicken.

Step 3: Layer a third of the potatoes into the baking dish with a slotted spoon, then scatter a third of the 225 g grated cheddar over them. Repeat with two more layers, finishing with the remaining cheese, then pour the hot cream from the pot over everything.

Step 4: Press down gently on the top so the potatoes settle into the liquid, then cover the dish with foil. Bake for 40 minutes, until a knife slips through the center with no resistance.

Step 5: Uncover the dish and bake for 20 more minutes, until the top turns deep golden and the sauce bubbles at the edges. Let it sit for 10 minutes so the layers hold, then serve it hot straight from the dish.

Shaved Brussels Sprout Salad With Apples

You need a raw, crisp moment on the Thanksgiving table and this salad delivers it. Shaving the sprouts by hand takes a few minutes and gives you a pile of feathery shreds that soak up the dressing without wilting.

Ingredients (makes 6 servings)

• Brussels sprouts, trimmed: 680 g (1 1/2 lb)
• Honeycrisp apple, cut into matchsticks: 1 large
• Parmesan, shaved: 45 g (1/2 cup)
• Toasted pecans, chopped: 60 g (1/2 cup)
• Olive oil: 60 ml (1/4 cup)
• Apple cider vinegar: 30 ml (2 tbsp)
• Dijon mustard: 2 tsp
• Honey: 2 tsp
• Fine sea salt: 1/2 tsp
• Black pepper: 1/4 tsp

Instructions

Step 1: Shave the 680 g Brussels sprouts as thin as you can with a sharp knife, or run them through the slicing blade of a food processor. Fluff the shreds with your fingers and drop them into a large bowl.

Step 2: Whisk the 60 ml olive oil, the 30 ml apple cider vinegar, the 2 tsp Dijon mustard, the 2 tsp honey, the 1/2 tsp salt, and the 1/4 tsp pepper in a small bowl until the dressing comes together and thickens slightly.

Step 3: Pour the dressing over the shaved sprouts and massage it in with your hands for about 30 seconds. The sprouts will darken and soften just a little, which is exactly what you want.

Step 4: Fold in the apple matchsticks and half the 45 g shaved Parmesan and half the 60 g chopped pecans. Taste the salad and add a little more salt or vinegar if it needs more punch.

Step 5: Pile the salad onto a platter and scatter the remaining Parmesan and pecans over the top. Serve it cool and crisp, right before everyone sits down.

Roasted Cauliflower With Herby Yogurt

You will get cauliflower with real charred edges if you cut it into thick steaks instead of small florets. Each slab gets a creamy swoosh of herbed yogurt underneath and a shower of crunchy almonds on top.

Ingredients (makes 6 servings)

• Cauliflower, cut into 2 cm (3/4 in) thick steaks: 1 large head
• Olive oil: 60 ml (1/4 cup)
• Ground cumin: 1 tsp
• Smoked paprika: 1 tsp
• Fine sea salt: 3/4 tsp
• Black pepper: 1/4 tsp
• Plain yogurt: 240 ml (1 cup)
• Fresh parsley, chopped: 3 tbsp
• Fresh mint, chopped: 2 tbsp
• Lemon juice: 1 tbsp
• Garlic, minced: 1 clove
• Toasted almonds, chopped: 45 g (1/3 cup)

Instructions

Step 1: Heat your oven to 230°C (450°F) and brush a large baking sheet with a little of the olive oil. Mix the remaining 60 ml olive oil with the 1 tsp cumin, the 1 tsp smoked paprika, the 3/4 tsp salt, and the 1/4 tsp pepper in a small bowl.

Step 2: Lay the cauliflower steaks on the baking sheet and brush both sides generously with the spiced oil, making sure you get it into all the crevices. Roast for 15 minutes, then flip each steak with a wide spatula and roast for 15 more minutes, until the edges are dark brown and crisped.

Step 3: While the cauliflower roasts, stir the 240 ml yogurt, the 3 tbsp parsley, the 2 tbsp mint, the 1 tbsp lemon juice, and the 1 minced garlic clove together in a small bowl. Season the sauce with a pinch of salt, then set it aside.

Step 4: Spread the herbed yogurt across the bottom of a serving platter, then arrange the hot cauliflower steaks on top. Scatter the 45 g chopped almonds over everything.

Step 5: Serve the dish warm, and let people break off pieces with a spoon right from the platter.

Green Beans Almondine

This one comes together entirely on the stovetop, which makes it useful when your oven is already full of turkey and pies. The beans stay bright green and snappy, and the butter browns just enough to taste nutty.

Ingredients (makes 6 servings)

• Green beans, trimmed: 680 g (1 1/2 lb)
• Butter: 60 g (4 tbsp)
• Sliced almonds: 60 g (1/2 cup)
• Shallot, minced: 1 medium
• Garlic, minced: 1 clove
• Lemon juice: 1 tbsp
• Lemon zest: 1 tsp
• Fine sea salt: 1/2 tsp
• Black pepper: 1/4 tsp

Instructions

Step 1: Bring a large pot of salted water to a rolling boil, then drop in the 680 g green beans. Cook them for 3 minutes, until they turn vivid green and just lose their raw snap, then drain them and rinse under cold water.

Step 2: Melt the 60 g butter in a wide skillet over medium heat, then add the 60 g sliced almonds. Cook for 3 minutes, stirring often, until the almonds smell toasty and the butter turns a pale brown around the edges.

Step 3: Stir in the minced shallot and the 1 minced garlic clove, and cook for 1 minute, just until the shallot softens. The butter will keep browning, so stay close and stir the whole time.

Step 4: Add the blanched green beans to the skillet and toss them with the almonds and butter for 2 minutes, until everything is hot and glossy. Squeeze the 1 tbsp lemon juice over the top and add the 1 tsp lemon zest, the 1/2 tsp salt, and the 1/4 tsp pepper.

Step 5: Toss once more and tip the beans into a serving bowl. Serve them right away, while the almonds are still crisp.

Brown Butter Glazed Carrots With Thyme

This version of carrots feels a little more grown up, all brown butter and thyme with a touch of honey for shine. You cook the carrots in the butter itself rather than glazing them at the end, so the flavor goes all the way through.

Ingredients (makes 8 servings)

• Carrots, peeled and cut on the diagonal into 1 cm (1/2 in) coins: 1.4 kg (3 lb)
• Butter: 85 g (6 tbsp)
• Honey: 45 ml (3 tbsp)
• Fresh thyme leaves: 2 tsp
• Apple cider vinegar: 1 tbsp
• Fine sea salt: 3/4 tsp
• Black pepper: 1/4 tsp
• Flaky sea salt, for finishing: 1/2 tsp

Instructions

Step 1: Melt the 85 g butter in a large skillet over medium heat and let it cook for 4 to 5 minutes, swirling now and then, until it turns golden brown and smells like toasted nuts. Watch it closely because it can go from brown to burnt in seconds.

Step 2: Add the 1.4 kg carrot coins in a single layer and shake the pan so they settle into the butter. Cook for 6 minutes without stirring so the bottoms caramelize, then give the pan a good shake or stir with a wooden spoon.

Step 3: Lower the heat to medium-low and stir in the 45 ml honey, the 2 tsp thyme leaves, the 3/4 tsp salt, and the 1/4 tsp pepper. Cook for 12 to 15 minutes, stirring every few minutes, until the carrots are tender when pierced with a knife and glazed all over.

Step 4: Splash the 1 tbsp apple cider vinegar into the pan and stir for 30 seconds, letting it cut through the sweetness and lift any browned bits off the bottom.

Step 5: Slide the carrots into a shallow bowl and sprinkle the 1/2 tsp flaky sea salt over the top. Serve them warm, and pour any leftover butter from the pan over the top.

Cheesy Corn Casserole

This is the one dish on the table that both kids and adults will keep going back to. The texture lands somewhere between a souffle and a spoon bread, with a soft custardy center and a golden brown top.

Ingredients (makes 8 servings)

• Frozen corn kernels, thawed and drained: 900 g (2 lb)
• All-purpose flour: 45 g (1/3 cup)
• Sugar: 2 tbsp
• Baking powder: 1 tsp
• Fine sea salt: 1 tsp
• Eggs, lightly beaten: 4 large
• Heavy cream: 240 ml (1 cup)
• Butter, melted: 60 g (4 tbsp)
• Sharp cheddar, grated: 170 g (6 oz)
• Chives, snipped: 2 tbsp

Instructions

Step 1: Heat your oven to 180°C (350°F) and butter a 23 cm (9 in) square baking dish. Whisk the 45 g flour, the 2 tbsp sugar, the 1 tsp baking powder, and the 1 tsp salt in a small bowl.

Step 2: In a large bowl, stir the 4 beaten eggs, the 240 ml heavy cream, and the 60 g melted butter together until smooth. Add the flour mixture and stir just until no dry streaks remain.

Step 3: Fold in the 900 g corn and 120 g of the grated cheddar, then scrape the whole thing into your buttered dish and smooth the top. Scatter the remaining 50 g cheddar over the surface.

Step 4: Bake for 45 to 50 minutes, until the top is deep golden and the center barely jiggles when you shake the dish gently. A toothpick inserted in the middle should come out clean, not wet.

Step 5: Let the casserole sit for 10 minutes so it sets up enough to slice, then scatter the 2 tbsp chives over the top. Serve it hot, and spoon it out in generous squares.

Whatever side you choose, the detail that matters most is getting your pan hot enough before the vegetables hit it. For roasted and stovetop dishes alike, a hot pan means browning, and browning is where the flavor lives. Pick the version that sounds best for your table and let it cook until it looks too good to wait.