64 Delicious Vegetable Sides to Elevate Your Thanksgiving Feast

Turkey may be the centerpiece, yet the supporting cast of vegetables turns Thanksgiving dinner into a true celebration. From crisp salads to creamy casseroles, the following dishes offer color, texture, and bright seasonal flavor. Pick a few classics, add a couple of surprises, and watch your guests pile their plates high.

1. Classic Green Bean Casserole

Canned soup and crunchy onions create nostalgic comfort in minutes, though fresh beans add a welcome snap. Blanch the beans, fold them into mushroom sauce, and bake until everything is hot and lightly browned. It’s familiar, foolproof, and always the first dish to disappear.

2. Honey-Glazed Carrots

Roasting concentrates the natural sweetness of carrots, and a final drizzle of warm honey makes them candy-like without feeling cloying. Fresh thyme balances the sugar, while a pinch of salt keeps flavors bright. Serve straight from the oven for best gloss and color.

3. Garlic-Parmesan Roasted Brussels Sprouts

High heat turns sprouts crispy outside and tender inside, while minced garlic perfumes every bite. Grating Parmesan over the hot vegetables forms a delicate, savory crust. Even skeptics find themselves reaching for seconds.

4. Maple-Roasted Butternut Squash

Butternut squash loves sweetness, and a touch of pure maple syrup amplifies its natural sugars. Rosemary adds piney contrast and hints of autumn woodlands. The vibrant orange color brightens the whole Thanksgiving spread.

5. Creamed Spinach

Silky béchamel cloaks wilted spinach leaves, making a rich yet vegetable-packed side. A whisper of nutmeg lends warmth without shouting. It pairs especially well with turkey’s savory drippings.

6. Herb-Roasted Root Vegetables

Cutting assorted roots to equal size ensures even cooking and a beautiful patchwork of colors. Olive oil, coarse salt, and fresh herbs are all you need for deep flavor. The mix tastes earthy, sweet, and slightly smoky from caramelized edges.

7. Brown Butter Sage Sweet Potatoes

Nutty brown butter adds complexity to naturally sweet tubers, while sage delivers classic holiday aroma. Roast the potatoes until just tender, then spoon the fragrant butter over top. The result feels indulgent without added sugar.

8. Cauliflower Gratin

This French-inspired bake transforms mild cauliflower into cheesy comfort ideal for cool evenings. A quick white sauce and sharp cheddar keep preparation easy. Broil briefly for a golden crust that crackles under the spoon.

9. Lemon-Garlic Broccolini

Broccolini cooks quickly, making it perfect when oven space is at a premium. Sauté until bright green, then finish with lemon zest and crispy garlic slices. The fresh citrus cuts through heavier dishes on the table.

10. Sautéed Swiss Chard with Shallots

Swiss chard softens in minutes and brings jewel-toned stems to the plate. Sweet shallots mellow any bitterness, while a splash of vinegar sharpens the flavor. It’s a quick stove-top option when the oven is full.

11. Cranberry-Apple Slaw

Crunchy, tart, and lightly sweet, this slaw acts as a refreshing palate cleanser. A cider-vinegar dressing keeps it bright without feeling heavy. Make it early in the day so flavors meld while you cook everything else.

12. Balsamic-Glazed Pearl Onions

Simmering baby onions in balsamic makes them sweet, tangy, and spoon-worthy. Their natural sugars caramelize as the vinegar reduces to a syrup. They slide easily beside turkey, ham, or even mashed potatoes.

13. Roasted Asparagus with Toasted Pecans

Asparagus isn’t just for spring—fall harvest varieties roast beautifully. Toasted pecans lend crunch and subtle butter flavor. A squeeze of lemon at the table brightens everything.

14. Wild Rice–Stuffed Acorn Squash

Nutty wild rice contrasts with sweet squash in both taste and texture. Dried cranberries, parsley, and shallots round out the filling. Each half can serve as a side or a vegetarian entrée.

15. Shaved Brussels Sprout Salad

Raw Brussels sprouts turn surprisingly delicate when shaved thin. A quick lemon-Dijon vinaigrette wafts zesty aroma through the leaves. Finish with Parmesan and almonds for depth and crunch.

16. Garlic Mashed Turnips

Turnips lend peppery brightness to the mash bowl, offering lighter texture than potatoes. Roasted garlic mellows their bite without masking flavor. They’re especially good with rich gravies.

17. Haricots Verts Amandine

French green beans keep their snap even after a quick blanch and sauté. Browned butter and almonds make them taste luxurious. The dish feels refined yet takes under ten minutes.

18. Miso-Glazed Delicata Squash

Sweet delicata skins are tender enough to eat, saving peeling time. White miso adds savory depth that balances natural sugars. Sesame seeds finish with a gentle crunch.

19. Skillet Corn with Smoked Paprika

Frozen corn makes this side doable any season. A quick sear develops caramel notes, while smoked paprika introduces campfire flavor. Stir in a knob of butter for gloss and richness.

20. Parmesan-Crusted Zucchini Coins

Thin coins roast faster than thicker wedges, giving you more crunchy surface area. Parmesan, breadcrumbs, and oregano form a savory shell. Kids often mistake them for veggie chips and happily dig in.

21. Kale and Roasted Beet Salad

Massage kale with olive oil to soften its texture before adding sweet roasted beets. Goat cheese brings tang, and walnuts deliver satisfying crunch. A simple balsamic dressing ties the colors and flavors together.

22. Ginger-Glazed Rainbow Carrots

Fresh ginger adds gentle heat that highlights carrot sweetness. Using rainbow varieties turns the dish into edible confetti. Garnish with chopped chives for a pop of green.

23. Charred Sugar Snap Peas

Quick high-heat charring keeps peas crunchy and intensifies their sweetness. A squeeze of lime right before serving lifts the flavor. They’re addictive finger food between heavier bites.

24. Caramelized Leek Tart

Puff pastry provides flaky contrast to silky, slow-cooked leeks. Gruyère melts into pockets of nuttiness. Cut small squares as a side, or larger pieces for vegetarians seeking substance.

25. Spiced Pumpkin Soup Shooters

Pureed pumpkin seasoned with cumin and a hint of cream turns into a sippable starter. Serving in shooter glasses frees up bowl space at the table. The warm spice blend foreshadows dessert without stealing its thunder.

26. Silky Celery Root Purée

Celery root offers subtle celery flavor with potato-like creaminess. Simmer cubes in milk, then blend until velvet-smooth. A drizzle of olive oil and pinch of white pepper finish the dish elegantly.

27. Roasted Fennel with Citrus Segments

Baking tames fennel’s anise edge, turning it sweet and tender. Juicy citrus wedges add brightness and color contrast. A sprinkle of fresh dill echoes the delicate licorice notes.

28. Cheesy Spinach-Artichoke Bake

Everything you love about the classic dip becomes a utensil-friendly side. Cream cheese, mozzarella, and Parmesan make it ultra gooey. Serve with a big spoon for generous scoops beside turkey slices.

29. Grilled Mini Bell Peppers

Quick grilling or broiling blisters the skins and concentrates sweetness. Their small size means zero chopping and almost no prep. Finish with flaky salt for a bright flavor hit.

30. Herb Butter Mushrooms

Mushrooms soak up butter like little sponges, releasing earthy aroma as they sizzle. Parsley and thyme keep the flavor garden-fresh. Spoon them over mashed potatoes for an instant upgrade.

31. Pomegranate-Walnut Brussels Sprouts

Sweet-tart pomegranate arils burst against crispy sprouts, while walnuts add rustic crunch. A splash of pomegranate molasses ties everything together. Visually, the red and green look downright festive.

32. Sweet Corn Spoonbread

This Southern classic sits somewhere between cornbread and pudding. Buttermilk keeps it tangy, and whole kernels give fresh texture. Scoop it straight from the dish while still warm.

33. Garlic-Herb Spaghetti Squash

Forking roasted squash into thin strands creates a pasta-like base without added starch. Olive oil, minced garlic, and parsley keep things simple and bright. It’s light enough to justify a second helping of pie later.

34. Broccoli Cheese Casserole

Steamed broccoli swims in a quick cheese sauce before baking, ensuring it stays tender but not mushy. A breadcrumb crust adds crunch that kids love. It reheats beautifully the next day.

35. Green Beans with Dried Cranberries

Quickly blanch beans for vibrant color, then sauté in butter until just tender. Tart cranberries provide sweet counterpoint without extra sugar. Almonds finish the trio with toasty crunch.

36. Maple-Dijon Roasted Parsnips

Parsnips develop caramel tones similar to carrots but with gentle spice. Maple syrup and Dijon mustard offer sweet heat that clings to every edge. They taste fantastic at room temperature too.

37. Creamed Peas with Pearl Onions

Butter, flour, and milk form a quick velouté that bathes vegetables without drowning them. The mild sweetness of peas balances turkey’s savory flavors. A dash of white pepper keeps the sauce delicate.

38. Roasted Carrot-Parsnip Mash

Roasting before mashing intensifies flavors and avoids wateriness. Combining parsnips with carrots creates complexity that plain potatoes can’t match. Finish with chopped chives for freshness.

39. Sesame-Ginger Baby Bok Choy

Quick searing leaves stems crunchy and leaves tender. Fresh ginger and soy sauce provide umami that complements roast meats. A drizzle of toasted sesame oil adds perfume right before serving.

40. Chili-Lime Corn Ribs

Cutting cob quarters lengthwise lets kernels curl slightly as they roast. Chili powder and lime zest mimic street-corn flavors without the mess. They’re fun finger food for all ages.

41. Spinach & Goat Cheese Stuffed Mushrooms

The mixture turns simple mushrooms into creamy, bite-size delights. Goat cheese adds tang that cuts richness. They bake quickly, freeing the oven for larger dishes later.

42. Apple-Sage Veggie Stuffing Muffins

Baking stuffing in cups creates built-in portions with plenty of crispy edges. Apples lend moisture and gentle sweetness, while sage ties them to the holiday theme. They reheat neatly for next-day turkey sandwiches.

43. Classic Potato Gratin Dauphinois

Thinly sliced potatoes cook evenly and soak up garlic-infused cream. A bit of Gruyère forms a golden lid without overwhelming. Allow it to rest ten minutes so portions hold together neatly.

44. Roasted Purple Sweet Potatoes

The stunning color sets these apart from orange varieties. Their flavor is slightly wine-like and pairs beautifully with cinnamon or rosemary. Roast simply to let natural hues shine.

45. Charred Broccoli with Garlic Chips

Blistering adds smokiness and crisp edges, while garlic chips provide crunch. Lemon juice right before serving lifts the rich flavors. It’s an easy way to coax excitement out of basic broccoli.

46. Pumpkin & Kale Sauté

Sautéing pre-roasted pumpkin with kale marries creamy and leafy textures. Garlic and a touch of red pepper keep things lively. The green-orange combo looks tailor-made for November.

47. Herb-Roasted Rainbow Potatoes

Using purple, red, and gold potatoes turns a basic side into confetti. Leaving skins on saves prep time and adds nutrients. A quick toss in herb oil after roasting enhances aroma.

48. Cider-Braised Red Cabbage

Apple cider lends sweet acidity that softens cabbage without losing color. Caraway seeds bring a hint of rye bread flavor. This side reheats beautifully, making it ideal for prepping ahead.

49. Tahini-Roasted Cauliflower

Nutty tahini pairs surprisingly well with cauliflower’s mild flavor. A squeeze of lemon over the plate wakes everything up. Serve warm or at room temperature for flexibility.

50. Zesty Lemon-Parsley Carrots

Steam or boil carrots until tender, then finish with an olive-oil, lemon, and parsley dressing. The bright flavors cut through richer items. Kids often prefer these over sugary glazes.

51. Turmeric-Roasted Golden Beets

Golden beets avoid the staining mess of red ones while offering mellow sweetness. Turmeric adds earthiness and a vibrant hue that echoes fall leaves. A yogurt drizzle contrasts the warm spice.

52. Dill-Butter Baby Potatoes

Steaming keeps skins intact and centers fluffy. Tossing with butter while hot helps herbs cling to each potato. Dill’s fresh aroma pairs beautifully with roasted poultry.

53. Roasted Garlic Sunchokes

Sunchokes, also called Jerusalem artichokes, deliver nutty flavor similar to potatoes with fewer carbs. Roasting tames their slight sweetness and brings crisp edges. Serve hot, seasoned simply with sea salt.

54. Truffle Mashed Potatoes

Just a few drops of truffle oil elevate classic mash to special-occasion status. Use Yukon Golds for natural butteriness. Keep the seasoning modest so truffle aroma shines.

55. Carrot-Top Pesto Roasted Carrots

Using the greens in pesto reduces waste and adds peppery depth. Smear a little on hot carrots so the flavors meld. Guests will ask what’s in the unexpectedly bright sauce.

56. Sesame-Dressed Smashed Cucumbers

Smashing cucumbers creates jagged edges that soak up dressing. Rice vinegar and toasted sesame oil provide a crisp, cooling contrast to heavy entrees. Serve chilled for maximum crunch.

57. Sweet Potato & Black Bean Salad

This salad combines creamy, earthy, and fresh elements in one spoonful. Cumin-lime dressing bridges sweet potatoes and beans. It holds up well on a buffet without wilting.

58. Warm Brussels Sprout Gratin

Shredding sprouts shortens cook time and ensures every bite gets creamy sauce. Gruyère adds nuttiness, while breadcrumbs supply crunch. Serve bubbling hot for maximum comfort factor.

59. Roasted Artichoke Hearts with Lemon

Canned or frozen hearts simplify prep while still delivering Mediterranean flavor. Roasting concentrates their mild sweetness. Finish with lemon zest and parsley for a quick lift.

60. Buffalo Cauliflower Bites

Coating florets in a light batter yields crunch without frying. Toss in spicy Buffalo sauce for a lively kick. They offer a fun alternative to wings for vegetarian guests.

61. Curried Cauliflower Steaks

Slicing the head into slabs provides impressive presentation and even cooking. A blend of curry powder, cumin, and coriander infuses warmth. Serve atop a smear of yogurt for contrast.

62. Provençal Herb Roasted Tomatoes

Slow roasting intensifies tomato sweetness even in cooler months. Herbs de Provence add lavender-tinged aroma reminiscent of summer. Breadcrumbs soak up juices, forming a tasty crust.

63. Garlic Butter Sugar Snap Peas

Brief sautéing keeps peas snappy and vivid. Garlic butter envelopes each pod with flavor yet remains light. A sprinkle of flaky salt is all they need.

64. Maple-Pecan Glazed Sweet Potatoes

Toasted pecans add crunch and depth to sweet potato rounds. Maple syrup caramelizes in the oven, forming a sticky coating. The dish doubles nicely as a bridge between dinner and dessert.