Food Holidays & Occasions Thanksgiving 40 Vibrant Vegetable Sides to Serve at Thanksgiving Curate flavorful, crowd-pleasing vegetable sides for your holiday spread. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on October 20, 2023 Trending Videos Photo: Photo by Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Christina Daley Vegetables sides showcase the fall harvest among holiday spreads, making the most of root vegetables, squash, and hearty greens. Choose from dozens of vegetable side dishes for Thanksgiving to curate a vibrant menu, from colorful gratin to sweet butternut squash and creamy mashed potatoes enhanced by herbs, brown butter, maple, and more seasonal flavors. These are the best Thanksgiving vegetable sides from Food & Wine. 01 of 40 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 02 of 40 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 03 of 40 Root Vegetable Tian Greg DuPree For the thinnest, most even slices, rely on a mandoline to cut the layered vegetables for this make-ahead tian, a roasted arrangement of four vegetables. Get the Recipe 04 of 40 Owamni Sweet Potatoes with Maple-Chile Crisp Photo: Heami Lee / FOOD STYLING CHELSEA ZIMMER / PROP STYLING / CHRISTINE KEELY Chef Sean Sherman shares a simple, splendid recipe for roasted sweet potatoes with chili crisp, which he serves at his restaurant, Owamni, in Minneapolis. Chiles are native to the Americas, so Sherman cleverly blended dried homegrown chiles with maple sugar to create a wonderful Indigenous take on the cult-favorite Chinese condiment. Get the Recipe 05 of 40 Brussels Sprouts and Broccoli with Cranberry Agrodolce Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee Golden brown brussels sprouts and almost-charred, smoky broccoli are tossed in a sweet and tangy sauce studded with tart cranberries, Fresno chiles, and shallots for an easy, elegant side dish. Get the Recipe 06 of 40 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 07 of 40 Apple, Shallot, and Potato Gratin Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely Sweet and tangy apples, buttery potatoes, and sweet shallot team up in these creamy au gratin potatoes. Get the Recipe 08 of 40 Roasted Broccoli with Lemon and Parmesan Julia Hartbeck With the tang of citrus and a hint of umami from Parmesan, this lemon roasted broccoli recipe hits all the right notes while retaining enough versatility to be paired with a wide range of dishes. Get the Recipe 09 of 40 Rich and Creamy Mashed Potatoes Sarah Crowder A foolproof and perfect make-ahead dish, the secret to these velvety mashed potatoes is mayonnaise. Get the Recipe 10 of 40 Roasted Carrots with Preserved Lemons and Dates Photo by Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Christina Daley This simple roasted carrots recipe comes together in minutes and delivers big flavors, thanks to the mixed herbs, bright citrus, and sweet dates. Fresh cilantro, parsley, and mint add green freshness to the dish and work wonderfully with the orange, lemon, za'atar, and honey vinaigrette. Get the Recipe 11 of 40 Roasted Brussels Sprouts and Onions with Mushroom Lardons David Malosh A duo of alliums — shallots and pearl onions — becomes irresistibly sweet when roasted, making an ideal partner to slightly bitter brussels sprouts. Bacon, the usual star in recipes like this, is replaced with "lardons" made from king oyster mushrooms for a superb vegetarian side dish. Get the Recipe 12 of 40 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 13 of 40 Shredded Parmesan Brussels Sprouts Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Audrey Davis These ridiculously easy brussels sprouts are coarsely shredded for an appealing texture, roasted until they're lightly charred to enhance their nutty sweetness, and finished with a sprinkling of Parmesan cheese, which melts into the leaves. Get the Recipe 14 of 40 Red Skin Potato Mash Julia Hartbeck Skip peeling potatoes! Keeping the skin intact gives this fluffy, creamy potato mash a nice added crunch alongside thinly sliced scallions. Get the Recipe 15 of 40 Green Bean Casserole with Almost-Burnt Almonds David Malosh Tender-crisp green beans are baked in a silky vegetarian sauce, with incredible crunch and intense nutty flavor from browned almonds. Get the Recipe 16 of 40 Braised Greens with Crispy Garlic and Miso David Malosh Greens are good for you, sure, and the addition of umami-salty miso makes this kale and collard greens side a delicious, nutritious accompaniment to any meal. Get the Recipe 17 of 40 Garlic and Herb Mashed Potatoes Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee A garlic-and-herb-flecked spreadable cheese (such as Boursin) makes these mashed potatoes speedy and nearly effortless. For a colorful version, use purple Peruvian potatoes instead of Yukon Golds. Get the Recipe 18 of 40 Rainbow Vegetable Gratin Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis Six layers of colorful vegetables cook together in this free-form gratin; panko and Parmigiano-Reggiano absorb extra juices and provide a nice crunch. Get the Recipe 19 of 40 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 20 of 40 Mixed Onion Agrodolce Caitlin Bensel A combination of shallots, cipollini onions, and pearl onions delivers a lovely contrast of shapes and texture, while dried plums add a jammy sweetness. Get the Recipe 21 of 40 Creamed Brussels Sprouts Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Velvety spinach and tender shaved brussels sprouts are combined with garlic-infused double cream. A splash of lemon juice cuts through the buttery vegetables and adds a touch of brightness. Get the Recipe 22 of 40 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 23 of 40 Roasted Winter Squash with Vanilla Butter © Con Poulos Fragrant vanilla-bean butter flavors the squash and softens the skin during roasting. Customize your variety of winter squash to keep it interesting. Get the Recipe 24 of 40 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 25 of 40 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 26 of 40 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 27 of 40 Roasted Beets with Beet Green Salsa Verde © John Kernick Tyler Florence uses vibrant beets and their greens to make this fresh side dish that our readers love. Get the Recipe 28 of 40 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 29 of 40 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 30 of 40 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 31 of 40 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 32 of 40 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 33 of 40 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 34 of 40 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 35 of 40 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 36 of 40 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 37 of 40 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 38 of 40 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 39 of 40 Corn Bread Casserole © Abby Hocking Combine frozen corn and canned corn in this customizable crowd-pleaser. Get the Recipe 40 of 40 Squash Stuffed with Quinoa and Wild Mushrooms © Con Poulos Stuff maple-glazed roasted squash with quinoa and sautéed wild mushrooms for an earthy, textural side that can be plated really beautifully. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit