Thanksgiving Recipes: 30 Side Dishes You Can Meal Prep for a Stress-Free Feast

Thanksgiving’s around the corner, and if you’re anything like me, you’re already thinking about how to make the big day run smoothly. One of my favorite tricks is meal prepping side dishes ahead of time. It saves a ton of stress and lets me enjoy the holiday with my family rather than being stuck in the kitchen all day. Here are my top 30 delicious Thanksgiving side dishes you can meal prep.

1. Classic Mashed Potatoes

Mashed potatoes are a Thanksgiving staple, and prep work makes serving a breeze. You’ll thank yourself later.

Ingredients And Tools Needed

Ingredients:

• 3 pounds russet potatoes
• 4 tablespoons unsalted butter
• 1 cup whole milk
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper

For tools, grab a large pot, potato masher or ricer, peeler, knife, mixing bowl, and whisk. Simple ingredients and tools can make a real difference in the final dish.

Step-by-Step Meal Prep Instructions

1. Peel and chop the potatoes into 1-inch cubes.
2. Place the potatoes in the large pot and cover with cold water. Add 1 tablespoon of salt.
3. Bring the pot to a boil over high heat. Reduce heat to medium-low and simmer for 15-20 minutes or until the potatoes are tender when pierced with a fork.
4. Drain the potatoes in a colander.
5. Return the potatoes to the pot and add the butter. Mash the potatoes until smooth using a potato masher or ricer.
6. Gradually add the milk, whisking continuously until the mashed potatoes are light and fluffy.
7. Season with additional salt and pepper to taste.
8. Let the mashed potatoes cool completely before transferring them to an airtight container.

Meal Prep and Storage Tips

When prepping ahead, let the mashed potatoes cool completely before sealing them in containers. Store in the fridge for up to three days. For reheating, add a splash of milk or cream to keep them moist. Heat them in the oven at 350°F for about 30 minutes, stirring occasionally. You can also use a microwave for smaller portions. Trust me, prepped and correctly stored mashed potatoes taste just as good as fresh.

2. Make-Ahead Green Bean Casserole

Green bean casserole is a Thanksgiving classic that you can easily prepare ahead of time. It’s a game-changer when you’re juggling multiple dishes.

Ingredients And Tools Needed

Ingredients:

• 1 pound fresh green beans, trimmed
• 1 (10.75-ounce) can condensed cream of mushroom soup
• ½ cup milk
• 1 teaspoon soy sauce
• ¼ teaspoon freshly ground black pepper
• 1 (6-ounce) can crispy fried onions

As for tools, having a large mixing bowl, a saucepan, and a casserole dish on hand will make the process smoother.

Step-by-Step Meal Prep Instructions

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3-5 minutes, or until crisp-tender.
2. Drain the green beans and immediately rinse them under cold water to stop the cooking process.
3. In the large mixing bowl, whisk together the cream of mushroom soup, milk, soy sauce, and black pepper.
4. Add the green beans to the soup mixture and stir to coat.
5. Pour the green bean mixture into the casserole dish.
6. Top with the crispy fried onions.
7. Cover the casserole dish tightly with aluminum foil and refrigerate for up to 2 days.

Meal Prep and Storage Tips

Once you’ve assembled your casserole, you can store it in the fridge for up to two days. If you’re tight on oven space on Thanksgiving day, consider baking it a day ahead and reheating it before the meal. When it’s time to reheat, add a fresh layer of crispy onions on top to keep that crunch intact. Store any leftovers in an airtight container to maintain freshness.

3. Prepped And Roasted Brussels Sprouts

If you’re looking for a delicious side dish that’s easy to prep ahead, roasted Brussels sprouts are a fantastic option.

Ingredients And Tools Needed

Ingredients:

• 1 ½ pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon balsamic vinegar (optional)

A sharp knife, mixing bowl, and sturdy baking sheet are essential. Also, grab some parchment paper to make cleanup a breeze.

Step-by-Step Meal Prep Instructions

1. Preheat the oven to 400°F.
2. In the mixing bowl, toss the Brussels sprouts with the olive oil, salt, and pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet.
4. Roast for 20-25 minutes, or until tender and slightly browned, shaking the pan halfway through cooking.
5. Drizzle with balsamic vinegar, if desired, before serving.

Meal Prep And Storage Tips

You can prepare these a day before Thanksgiving. Store the prepped Brussels sprouts in an airtight container. When you’re ready, roast them in the oven at 400°F for 20-25 minutes, shaking the pan halfway through to ensure even cooking. If you’d like to add a bit of flair, drizzle some balsamic vinegar over them before serving.

4. Sweet Potato Casserole

Sweet potato casserole is a must-have Thanksgiving treat. It’s sweet, comforting, and easy to meal prep.

Ingredients And Tools Needed

Ingredients:

• 3 pounds sweet potatoes, peeled and cubed
• ½ cup packed light brown sugar
• 4 tablespoons unsalted butter, melted
• ½ cup whole milk
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt
• Topping:
  • ½ cup chopped pecans
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 cup mini marshmallows

Make sure you have a large pot, a potato masher, mixing bowls, a whisk, and a casserole dish. I always find it easy to have everything measured out and ready before I start. It saves time and makes the whole process smoother.

Step-by-Step Meal Prep Instructions

1. Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
3. Drain the sweet potatoes in a colander.
4. In a large mixing bowl, mash the sweet potatoes until smooth.
5. Add the brown sugar, melted butter, milk, eggs, vanilla extract, and salt. Whisk until well combined.
6. Pour the sweet potato mixture into the prepared casserole dish.
7. In a small bowl, combine the chopped pecans, brown sugar, and melted butter for the topping.
8. Sprinkle the pecan topping evenly over the sweet potato mixture.
9. Cover the casserole dish with plastic wrap and refrigerate for up to 2 days.

Meal Prep and Storage Tips

You can prep this dish up to two days in advance. Just make sure to bring it to room temperature before baking to ensure it cooks evenly. When ready to serve, bake at 350°F for about 25-30 minutes or until the top is golden and bubbly. If you want an even toastier top, pop it under the broiler for a minute or two. This way, you can enjoy a fabulous side dish without the last-minute rush.

5. Easy Cranberry Sauce

Cranberry sauce is a classic Thanksgiving side dish that’s simple to meal prep. Let’s get started with the essentials you’ll need.

Ingredients And Tools Needed

Ingredients:

• 12 ounces fresh or frozen cranberries
• 1 cup granulated sugar
• 1 cup water
• Zest of 1 orange (optional)

A medium saucepan, wooden spoon, and a container with a lid for storage are the main tools required.

Step-by-Step Meal Prep Instructions

1. Combine the cranberries, sugar, and water in the saucepan.
2. Bring the mixture to a boil over medium heat, stirring occasionally.
3. Reduce heat to low and simmer for 10-15 minutes, or until the cranberries have popped and the sauce has thickened.
4. Stir in the orange zest, if using.
5. Let the sauce cool completely before transferring it to the storage container.

6. Fresh Cornbread Stuffing

Ingredients And Tools Needed

Ingredients:

• 6 cups crumbled cornbread, dried out for at least a day
• 3 celery stalks, finely chopped
• 1 large onion, finely chopped
• 4 tablespoons unsalted butter
• 4 cups chicken broth
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 cup diced apples or cranberries (optional)

For tools, you’ll need a cutting board, sharp knife, large skillet, mixing bowl, and a baking dish. If you don’t have homemade cornbread, store-bought works just fine. Make sure you have everything ready to make the process smooth.

Step-by-Step Meal Prep Instructions

• Preheat oven to 350°F.
• Melt the butter in the large skillet over medium heat.
• Add the celery and onion and cook, stirring occasionally, until softened, about 5 minutes.
• In a large bowl, combine the crumbled cornbread, celery mixture, sage, thyme, salt, and pepper.
• Gradually add the chicken broth, stirring until the mixture is moist but not soggy.
• Stir in the apples or cranberries, if using.
• Transfer the stuffing to the greased baking dish.
• Cover tightly with foil and refrigerate for up to 1 day.

Meal Prep And Storage Tips

Let the cornbread dry out properly; it’s key for texture. Chop and sauté vegetables in advance, and even measure out your herbs. Store these prepped ingredients separately in the fridge. You can assemble the stuffing a day ahead, cover it tightly with foil, and refrigerate.

When you’re ready to cook, take it out of the fridge about 30 minutes before baking. If you end up with leftovers, they reheat well in the oven at 325°F for about 15-20 minutes or until warm. Always be sure to watch for the stuffing not to get too dry.

7. Caramelized Carrots

Caramelized carrots are a fantastic side dish for Thanksgiving, easy to prep in advance and packed with flavor. Here’s how to get them ready for your holiday spread.

Ingredients And Tools Needed

Ingredients:

• 1 pound carrots, peeled and sliced into ½-inch thick rounds
• 2 tablespoons olive oil
• 2 tablespoons honey
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Fresh thyme or rosemary sprigs (optional)

For tools, grab a sharp knife, a vegetable peeler, a mixing bowl, and a large skillet. If you want to add some extra flavor, a sprinkle of fresh thyme or rosemary can be a nice touch.

Step-by-Step Meal Prep Instructions

1. Heat the olive oil in the large skillet over medium heat.
2. Add the carrots and cook, stirring occasionally, until they begin to soften, about 10 minutes.
3. Drizzle the honey over the carrots and season with salt and pepper.
4. Continue to cook, stirring occasionally, until the carrots are caramelized and tender, about 10-15 minutes more.
5. Add the fresh thyme or rosemary sprigs, if using, during the last few minutes of cooking.
6. Let the carrots cool completely before transferring them to an airtight container.

Meal Prep And Storage Tips

Once the carrots are ready, let them cool completely before transferring them to an airtight container. You can store them in the fridge for up to three days. When it’s time to serve, reheat them gently in a skillet over low heat, adding a splash of water if necessary to keep them moist. This way, you can enjoy delicious caramelized carrots without any last-minute stress on Thanksgiving Day.

8. Garlic Herb Roasted Potatoes

These crispy roasted potatoes are flavored with garlic, fresh herbs, and olive oil. You can prep the potatoes ahead of time, season them, and store them in the fridge for quick roasting on the big day. Roasting them to a golden-brown perfection ensures a comforting side dish that’s sure to please everyone.

Ingredients and Tools Needed

Ingredients:

• 2 pounds small potatoes
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For tools, grab a baking sheet, mixing bowl, knife, cutting board, and spatula for tossing the potatoes. Keep it simple with these essentials for a perfectly roasted side.

Step-by-Step Meal Prep Instructions

1. Preheat the oven to 400°F (200°C).
2. Wash and halve the potatoes.
3. In a mixing bowl, toss the potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper.
4. Spread the potatoes evenly on a baking sheet.
5. Roast for 30–40 minutes, flipping halfway through, until golden brown and crispy on the edges.
6. Let the potatoes cool slightly before transferring them to an airtight container.

Meal Prep and Storage Tips

Prep the potatoes up to 2 days ahead by washing, cutting, and seasoning them. Store in the fridge until you’re ready to roast. To reheat, simply roast them again at 400°F for 10–15 minutes, or until crispy.

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9. Buttermilk Mashed Cauliflower

For a lighter alternative to mashed potatoes, this cauliflower mash is rich, creamy, and full of flavor. Pre-cook the cauliflower, mash it with buttermilk, and store it in the fridge for reheating. It’s an excellent way to cut carbs without sacrificing taste.

Ingredients and Tools Needed

Ingredients:

• 1 large head of cauliflower
• ½ cup buttermilk
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For tools, gather a large pot, a potato masher, a knife, a cutting board, and a mixing bowl. Simple tools for a smooth, creamy cauliflower mash!

Step-by-Step Meal Prep Instructions

1. Remove the cauliflower leaves and cut the head into florets.
2. Steam or boil the cauliflower in a large pot until tender, about 10–12 minutes.
3. Drain the cauliflower and return it to the pot.
4. Add the butter, buttermilk, garlic, salt, and pepper.
5. Mash until smooth using a potato masher.
6. Transfer to an airtight container once cooled.

Meal Prep and Storage Tips

Make this ahead by mashing the cauliflower and storing it in an airtight container in the fridge for up to 3 days. When reheating, add a splash more buttermilk to restore creaminess. Heat on the stove over low heat or in the microwave, stirring occasionally.

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10. Roasted Sweet Potato and Pecan Salad

This salad combines roasted sweet potatoes, crunchy pecans, and a light vinaigrette for a perfect balance of textures and flavors. Pre-roast the sweet potatoes and store them in the fridge, then assemble the salad fresh before serving. It’s a beautiful, nutrient-packed side that works for any Thanksgiving table.

Ingredients and Tools Needed

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 1 cup pecans, toasted
• 4 cups mixed greens
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 tablespoons balsamic vinaigrette
• Salt and pepper to taste

For tools, you’ll need a baking sheet, mixing bowl, knife, cutting board, and a small bowl for the dressing. A simple setup for a gorgeous, flavorful salad.

Step-by-Step Meal Prep Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil, salt, and pepper.
3. Spread the sweet potatoes in an even layer on the baking sheet and roast for 25–30 minutes, turning halfway through.
4. While the sweet potatoes are roasting, toast the pecans in a dry skillet over medium heat for 3–5 minutes.
5. In a small bowl, mix the honey and balsamic vinaigrette.
6. Once the sweet potatoes have cooled, combine them with the pecans and mixed greens. Drizzle the vinaigrette over the salad and toss gently.

Meal Prep and Storage Tips

You can roast the sweet potatoes ahead of time, storing them in an airtight container in the fridge for up to 3 days. Assemble the salad fresh to keep the greens crisp, and store the dressing separately until ready to serve.

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11. Maple Glazed Roasted Beets

These roasted beets are naturally sweet with a rich, earthy flavor that’s enhanced by a drizzle of maple syrup. They add a bright pop of color and taste amazing alongside savory Thanksgiving mains. Make them ahead and reheat right before serving — simple and stress-free.

Ingredients and Tools Needed

Ingredients:

• 4 medium beets, peeled and cubed
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• ½ teaspoon salt
• ¼ teaspoon black pepper

For tools, you’ll need a baking sheet, parchment paper, knife, cutting board, and mixing bowl.

Step-by-Step Meal Prep Instructions

1. Preheat oven to 400°F (200°C).
2. Toss cubed beets with olive oil, maple syrup, salt, and pepper.
3. Spread evenly on the baking sheet and roast for 30–35 minutes, stirring halfway through.
4. Let cool slightly before storing or serving.

Meal Prep and Storage Tips

Store roasted beets in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave before serving. Drizzle with extra maple syrup if needed to refresh flavor.

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12. Parmesan Roasted Asparagus

Crispy, golden asparagus with a Parmesan crust makes a perfect, no-fuss side. It’s quick to roast and stays tender-crisp when prepped a day early. A sprinkle of lemon zest just before serving brings it all to life.

Ingredients and Tools Needed

Ingredients:

• 1 pound asparagus, trimmed
• 1 tablespoon olive oil
• ¼ cup grated Parmesan cheese
• ½ teaspoon garlic powder
• Salt and pepper to taste
• Optional: zest of ½ lemon

For tools, you’ll need a baking sheet, parchment paper, tongs, grater, and mixing bowl.

Step-by-Step Meal Prep Instructions

1. Preheat oven to 425°F (220°C).
2. Toss asparagus with olive oil, salt, pepper, and garlic powder.
3. Arrange on a baking sheet and sprinkle with Parmesan.
4. Roast 10–12 minutes until tender and lightly browned.
5. Top with lemon zest before serving.

Meal Prep and Storage Tips

Cooked asparagus keeps for up to 2 days in the fridge. Reheat quickly in the oven at 350°F (175°C) to retain crispness. Avoid microwaving to prevent sogginess.

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13. Honey Butter Glazed Corn

Sweet, buttery corn with a hint of honey — it’s pure comfort in a bowl. This dish cooks in minutes and can be made entirely ahead of time. A touch of smoked paprika adds a lovely warm depth.

Ingredients and Tools Needed

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 2 tablespoons butter
• 1 tablespoon honey
• ¼ teaspoon smoked paprika
• Salt to taste

For tools, you’ll need a skillet, spatula, measuring spoons, and an airtight container.

Step-by-Step Meal Prep Instructions

1. Melt butter in a skillet over medium heat.
2. Stir in corn and cook for 5–7 minutes until heated through.
3. Add honey, paprika, and salt; stir well.
4. Cool before storing.

Meal Prep and Storage Tips

Keep in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave. Add a small pat of butter before serving for fresh shine.

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14. Wild Rice Pilaf with Mushrooms and Cranberries

This hearty, make-ahead side has layers of nutty rice, savory mushrooms, and sweet cranberries. It’s gluten-free, flavorful, and feels festive without extra effort. Ideal for prepping a day or two before the feast.

Ingredients and Tools Needed

Ingredients:

• 1 cup wild rice blend
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 cup sliced mushrooms
• ½ cup dried cranberries
• ¼ cup chopped parsley
• Salt and pepper to taste

For tools, you’ll need a saucepan, skillet, wooden spoon, knife, and a cutting board.

Step-by-Step Meal Prep Instructions

1. Cook rice in broth according to package instructions.
2. In a skillet, sauté mushrooms in olive oil until golden.
3. Combine rice, mushrooms, cranberries, and parsley.
4. Season to taste and cool before storing.

Meal Prep and Storage Tips

Stores well for 3–4 days in the fridge. Reheat in a covered dish with a splash of broth to keep it moist. Garnish with fresh herbs before serving.

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15. Creamy Garlic Spinach Bake

This creamy, cheesy spinach bake comes together fast and delivers cozy flavor. Mix ahead, chill, and bake just before serving for perfect timing. It’s a lighter, green complement to heavier mains.

Ingredients and Tools Needed

Ingredients:

• 10 oz frozen spinach, thawed and drained
• ½ cup cream cheese
• ¼ cup grated Parmesan
• 1 teaspoon minced garlic
• ¼ teaspoon nutmeg
• Salt and pepper to taste

For tools, you’ll need a mixing bowl, baking dish, spatula, and some oven mitts.

Step-by-Step Meal Prep Instructions

1. Preheat oven to 375°F (190°C).
2. Combine all ingredients in a mixing bowl.
3. Spread into baking dish and smooth the top.
4. Bake 20–25 minutes until bubbling and golden.

Meal Prep and Storage Tips

Assemble a day in advance and refrigerate until ready to bake. Keeps well for 2 days post-baking. Reheat in the oven to maintain creamy texture.

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16. Roasted Delicata Squash Rings

Delicata squash is the easiest squash to prep — no peeling required! The slices caramelize beautifully in the oven, offering a sweet, nutty flavor that pairs with almost anything on your table. It’s a pretty, golden side that looks like you spent hours, but takes minutes.

Ingredients and Tools Needed

Ingredients:

• 2 medium delicata squash, sliced into ½-inch rings
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• Salt and pepper to taste

For tools, you’ll need a baking sheet, parchment paper, knife, cutting board, and tongs.

Step-by-Step Meal Prep Instructions

1. Preheat oven to 400°F (200°C).
2. Toss squash rings with olive oil, salt, pepper, and thyme.
3. Spread evenly on a baking sheet.
4. Roast 25–30 minutes, flipping halfway through, until golden and tender.

Meal Prep and Storage Tips

Roasted squash keeps for 3 days in the fridge. Reheat in the oven at 350°F (175°C) to restore crisp edges. Serve warm or at room temperature — both are delicious.

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17. Brown Butter Green Beans with Almonds

These green beans get a flavor upgrade from nutty brown butter and toasted almonds. It’s quick, elegant, and easy to prep in advance. A sprinkle of lemon zest before serving makes this side shine.

Ingredients and Tools Needed

Ingredients:

• 1 pound green beans, trimmed
• 2 tablespoons butter
• ¼ cup sliced almonds
• 1 teaspoon lemon zest
• Salt and pepper to taste

For tools, you’ll need a large skillet, saucepan, colander, and spatula.

Step-by-Step Meal Prep Instructions

1. Blanch green beans in boiling water for 3–4 minutes, then drain and cool.
2. In a skillet, melt butter and cook until golden brown and fragrant.
3. Add almonds and toast lightly.
4. Toss in green beans and lemon zest, season, and serve.he vinaigrette over the salad and toss gently.

Meal Prep and Storage Tips

Store cooked green beans and brown butter separately for best results. Reheat butter and almonds in a pan, then toss with green beans before serving. Keeps for up to 2 days.

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18. Cranberry Apple Coleslaw

Bright, crisp, and tangy, this coleslaw adds freshness to a rich Thanksgiving spread. The apples and cranberries balance perfectly with a creamy-yet-light dressing. It’s an easy make-ahead dish that holds its crunch.

Ingredients and Tools Needed

Ingredients:

• 4 cups shredded cabbage
• 1 apple, julienned
• ½ cup dried cranberries
• ½ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

For tools, you’ll need a mixing bowl, whisk, tongs, cutting board, and knife.

Step-by-Step Meal Prep Instructions

1. In a small bowl, whisk together mayonnaise, vinegar, honey, salt, and pepper.
2. Combine cabbage, apple, and cranberries in a large bowl.
3. Toss with dressing until evenly coated.
4. Chill for at least 30 minutes before serving.

Meal Prep and Storage Tips

Prepare up to 2 days in advance for best flavor. Store in an airtight container in the fridge. Stir before serving to redistribute dressing.

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19. Herbed Quinoa with Roasted Garlic

This light, herby quinoa is a perfect base for hearty mains. Roasted garlic adds mellow sweetness and depth, while fresh parsley keeps it bright. It’s wholesome, easy, and can be made entirely ahead of time.

Ingredients and Tools Needed

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 head garlic
• 1 tablespoon olive oil
• ¼ cup chopped parsley
• Salt and pepper to taste

For tools, you’ll need a saucepan, baking dish, foil, knife, and a mixing spoon.

Step-by-Step Meal Prep Instructions

1. Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes.
2. Cook quinoa in broth according to package instructions.
3. Squeeze roasted garlic into the quinoa, add parsley, and mix well.
4. Season with salt and pepper.

Meal Prep and Storage Tips

Stores up to 4 days in the fridge. Reheat in the microwave or on the stovetop with a splash of broth. Add a drizzle of olive oil before serving to refresh texture.

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20. Cheesy Broccoli and Rice Casserole

A nostalgic favorite made easy — creamy, cheesy, and perfect for prepping ahead. This casserole feeds a crowd and can be baked straight from the fridge. It’s pure comfort and sure to disappear fast.

Ingredients and Tools Needed

Ingredients:

• 2 cups cooked rice
• 2 cups broccoli florets (fresh or frozen)
• 1 cup shredded cheddar cheese
• 1 cup milk
• 1 tablespoon butter
• Salt and pepper to taste

For tools, you’ll need a saucepan, baking dish, spatula, and mixing bowl.

Step-by-Step Meal Prep Instructions

1. Preheat oven to 375°F (190°C).
2. Steam broccoli until just tender.
3. Combine cooked rice, broccoli, cheese, milk, butter, salt, and pepper in a bowl.
4. Spread in baking dish and bake 25–30 minutes, until hot and bubbly.

Meal Prep and Storage Tips

Assemble up to 2 days in advance and refrigerate, covered. Bake when ready to serve. Leftovers store well for 3 days and reheat beautifully.

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21. Roasted Garlic Whipped Parsnips

Creamy, subtly sweet parsnips make a flavorful alternative to mashed potatoes. Roasting the garlic first adds a mellow, buttery depth that feels elegant yet easy. Prep the mash ahead and reheat when ready to serve — it only gets better.

Ingredients and Tools Needed

Ingredients:

• 2 pounds parsnips, peeled and chopped
• 4 cloves garlic, roasted
• ¼ cup butter
• ½ cup milk or cream
• Salt and pepper to taste

For tools, you’ll need a saucepan, potato masher or blender, strainer, bowl, and a spatula.

Step-by-Step Meal Prep Instructions

1. Boil parsnips until fork-tender, about 15 minutes.
2. Drain, then blend or mash with roasted garlic, butter, and milk.
3. Season with salt and pepper to taste.
4. Cool and store for later use.

Meal Prep and Storage Tips

Refrigerate for up to 3 days. Reheat gently on the stove or microwave, adding a splash of milk if needed. Garnish with herbs before serving.

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22. Balsamic Roasted Red Cabbage Wedges

This side looks stunning on any holiday table. Roasted red cabbage caramelizes beautifully with balsamic vinegar and olive oil. The flavor is tangy, sweet, and hearty — and the prep couldn’t be simpler.

Ingredients and Tools Needed

Ingredients:

• 1 small red cabbage, cut into wedges
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and black pepper to taste

For tools, you’ll need a baking sheet, parchment paper, basting brush, knife, and tongs.

Step-by-Step Meal Prep Instructions

1. Preheat oven to 400°F (200°C).
2. Brush cabbage wedges with olive oil and balsamic vinegar.
3. Roast 25–30 minutes, flipping halfway through.
4. Season before serving.

Meal Prep and Storage Tips

Store in an airtight container for up to 4 days. Reheat in the oven at 350°F to maintain texture. Great served warm or at room temperature.

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23. Sage Butter Roasted Acorn Squash

Roasted acorn squash with sage butter brings all the cozy autumn vibes. It’s lightly sweet, nutty, and melts in your mouth. You can roast it early and simply warm it before dinner.

Ingredients and Tools Needed

Ingredients:

• 2 acorn squash, halved and seeded
• 3 tablespoons butter, melted
• 1 teaspoon fresh sage, chopped
• 1 tablespoon brown sugar
• Salt and pepper to taste

For tools, you’ll need a baking sheet, basting brush, knife, bowl, and spoon.

Step-by-Step Meal Prep Instructions

1. Preheat oven to 400°F (200°C).
2. Mix butter, sage, and brown sugar.
3. Brush over squash halves and season.
4. Roast 35–40 minutes until tender.

Meal Prep and Storage Tips

Store roasted squash in the fridge for up to 3 days. Reheat at 350°F until warmed through. Add a drizzle of butter before serving.

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24. Lemon Thyme Quinoa Salad

This bright, herby salad adds freshness to a heavy holiday table. It’s light but flavorful, with citrus notes that balance roasted meats and gravies. Best of all, it tastes even better after chilling overnight.

Ingredients and Tools Needed

Ingredients:

• 1 cup quinoa, cooked and cooled
• 1 lemon, juiced
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme
• ½ cup diced cucumber
• ½ cup cherry tomatoes, halved
• Salt and pepper to taste

For tools, you’ll need a saucepan, mixing bowl, whisk, spoon, and citrus juicer.

Step-by-Step Meal Prep Instructions

1. Whisk lemon juice, olive oil, thyme, salt, and pepper.
2. Combine quinoa, cucumber, and tomatoes in a bowl.
3. Pour dressing over and toss.
4. Chill until ready to serve.

Meal Prep and Storage Tips

Keeps fresh for up to 4 days in the fridge. Serve cold or at room temperature. Refresh with extra lemon juice before serving.

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25. Cheddar Chive Biscuits

Flaky, cheesy biscuits that bake up golden and soft — perfect for soaking up gravy. These can be baked ahead or frozen unbaked for easy prep. Warm them just before serving for that fresh-from-the-oven taste.

Ingredients and Tools Needed

Ingredients:

• 2 cups flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold butter, cubed
• 1 cup shredded cheddar
• ½ cup milk
• 2 tablespoons chopped chives

For tools, you’ll need a mixing bowl, pastry cutter, baking sheet, rolling pin, and biscuit cutter.

Step-by-Step Meal Prep Instructions

1. Preheat oven to 425°F (220°C).
2. Mix flour, baking powder, and salt.
3. Cut in butter until crumbly.
4. Stir in cheddar, chives, and milk.
5. Roll out, cut biscuits, and bake for 12–15 minutes.

Meal Prep and Storage Tips

Store baked biscuits up to 2 days or freeze unbaked for 1 month. Reheat at 350°F until warm. Brush with melted butter before serving.

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26. Maple Dijon Roasted Carrots

Sweet meets tangy with these glazed carrots that shine with flavor. The maple syrup caramelizes beautifully while Dijon adds a gentle kick. Prep and roast early — they reheat perfectly.

Ingredients and Tools Needed

Ingredients:

• 1 pound carrots, peeled and sliced
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

For tools, you’ll need a baking sheet, bowl, spatula, whisk, and knife.

Step-by-Step Meal Prep Instructions

1. Preheat oven to 400°F (200°C).
2. Whisk olive oil, maple syrup, and Dijon mustard.
3. Toss carrots in the mixture and season.
4. Roast 25–30 minutes until tender.

Meal Prep and Storage Tips

Keeps well for up to 4 days refrigerated. Reheat in the oven or pan for best texture. Garnish with parsley before serving.

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27. Herbed Cauliflower Rice Stuffing

A lighter, low-carb take on traditional stuffing that’s full of flavor. Made with sautéed cauliflower rice, herbs, and a touch of broth. It reheats beautifully without drying out.

Ingredients and Tools Needed

Ingredients:

• 4 cups cauliflower rice
• 1 tablespoon olive oil
• 1 celery stalk, diced
• ½ onion, chopped
• 1 teaspoon poultry seasoning
• ¼ cup vegetable broth
• Salt and pepper to taste

For tools, you’ll need a skillet, wooden spoon, knife, cutting board, and bowl.

Step-by-Step Meal Prep Instructions

1. Heat olive oil in a skillet.
2. Sauté onion and celery until soft.
3. Add cauliflower rice, broth, and seasonings.
4. Cook until tender, about 10 minutes.

Meal Prep and Storage Tips

Store in airtight container for up to 3 days. Reheat on the stove with a splash of broth. Garnish with fresh herbs before serving.

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28. Cranberry Orange Couscous

This quick and colorful side pairs citrusy brightness with tart cranberries. It’s done in 15 minutes and makes a cheerful addition to the holiday spread. The perfect blend of sweet and savory.

Ingredients and Tools Needed

Ingredients:

• 1 cup couscous
• 1 cup orange juice
• ¼ cup dried cranberries
• 1 tablespoon olive oil
• Salt to taste
• 1 teaspoon orange zest

For tools, you’ll need a saucepan, mixing bowl, spoon, zester, and measuring cups.

Step-by-Step Meal Prep Instructions

1. Bring orange juice to a boil.
2. Stir in couscous, cranberries, and salt.
3. Cover and let sit 5 minutes.
4. Fluff with fork, drizzle with olive oil, and add zest.

Meal Prep and Storage Tips

Refrigerate up to 3 days. Serve chilled or at room temp. Add a squeeze of fresh orange juice before serving.

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29. Roasted Garlic and Herb Mushrooms

Juicy mushrooms roasted in olive oil and herbs bring deep umami flavor to the feast. They’re simple to make and elegant enough for any table. A no-stress side that reheats beautifully.

Ingredients and Tools Needed

Ingredients:

• 1 pound mushrooms
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon thyme
• Salt and pepper to taste

For tools, you’ll need a baking dish, spoon, knife, cutting board, and oven mitts.

Step-by-Step Meal Prep Instructions

1. Preheat oven to 400°F (200°C).
2. Toss mushrooms with olive oil, garlic, and thyme.
3. Spread on baking dish and roast 20 minutes.
4. Stir halfway through for even cooking..

Meal Prep and Storage Tips

Store in airtight container up to 4 days. Reheat in oven or skillet. Sprinkle fresh herbs before serving.

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30. Apple Walnut Wild Rice Salad

A hearty, refreshing salad with crisp apples, crunchy walnuts, and nutty rice. It’s a beautiful make-ahead option that holds up for days. The light maple vinaigrette ties it all together perfectly.

Ingredients and Tools Needed

Ingredients:

• 2 cups cooked wild rice
• 1 apple, diced
• ½ cup walnuts, toasted
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

For tools, you’ll need a mixing bowl, whisk, knife, cutting board, and wooden spoon.

Step-by-Step Meal Prep Instructions

1. Whisk olive oil, maple syrup, and vinegar.
2. Combine wild rice, apple, and walnuts in a bowl.
3. Toss with dressing and season.
4. Chill until serving.

Meal Prep and Storage Tips

Stays fresh for 3–4 days refrigerated. Toss again before serving to redistribute dressing. Garnish with extra walnuts or herbs.

Conclusion

Thanksgiving is all about spending time with loved ones and enjoying delicious food. By prepping these side dishes ahead of time, you’ll save yourself a lot of stress and have more moments to cherish with family and friends.

From classic mashed potatoes to sweet potato casserole and everything in between, these recipes are sure to make your holiday meal both tasty and hassle-free. So go ahead and get a head start on your Thanksgiving feast.