14 Thanksgiving vegetable sides dishes

Thanksgiving isn’t complete without a colorful variety of vegetable sides.

These 14 Thanksgiving vegetable side dishes are flavorful, easy to make, and the perfect complement to turkey, ham, or your main course.

Each includes practical ingredients and clear, step-by-step instructions to help your readers serve delicious sides without stress.

1. Garlic Butter Green Beans

Fresh green beans sautéed in butter and garlic — simple, crisp, and full of flavor.

Ingredients:

• 1 lb fresh green beans, trimmed

• 3 tbsp butter

• 2 garlic cloves, minced

• Salt and pepper to taste

• Lemon zest (optional)

Instructions:

1. Steam green beans for 5 minutes until slightly tender.

2. In a skillet, melt butter and sauté garlic for 1 minute.

3. Add green beans and toss for 2–3 minutes.

4. Season with salt, pepper, and lemon zest. Serve warm.

2. Honey-Glazed Carrots

These glossy carrots are sweet, buttery, and perfect for any Thanksgiving spread.

Ingredients:

• 2 lbs baby carrots

• 3 tbsp butter

• 2 tbsp honey

• 1 tbsp brown sugar

• Pinch of salt

Instructions:

1. Steam or boil carrots until tender.

2. In a pan, melt butter and stir in honey and sugar.

3. Add carrots and coat well in glaze.

4. Simmer for 3 minutes, stirring occasionally.

3. Roasted Brussels Sprouts with Balsamic Glaze

Crispy Brussels sprouts drizzled with a sweet-tangy balsamic glaze.

Ingredients:

• 1½ lbs Brussels sprouts, halved

• 2 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 tbsp honey

• Salt and pepper

Instructions:

1. Toss Brussels sprouts with oil, salt, and pepper.

2. Roast at 400°F (200°C) for 25 minutes.

3. Mix balsamic vinegar and honey in a bowl.

4. Drizzle glaze over roasted sprouts before serving.

Read More: 14 Thanksgiving vegetable sides stovetop

4. Maple Roasted Sweet Potatoes

Soft, caramelized cubes of sweet potatoes roasted with maple syrup and herbs.

Ingredients:

• 3 cups sweet potatoes, cubed

• 2 tbsp olive oil

• 2 tbsp maple syrup

• ½ tsp cinnamon

• Salt and pepper

Instructions:

1. Toss sweet potatoes with oil, syrup, and spices.

2. Spread on a baking sheet.

3. Roast at 400°F (200°C) for 30–35 minutes, flipping halfway.

5. Creamed Spinach

A rich, creamy, and cheesy side that complements any Thanksgiving entrée.

Ingredients:

• 2 cups chopped spinach (fresh or frozen)

• 2 tbsp butter

• 1 tbsp flour

• 1 cup milk

• ¼ cup grated Parmesan

• Salt and nutmeg to taste

Instructions:

1. Melt butter in a pan, stir in flour to form a roux.

2. Gradually add milk, whisking until thickened.

3. Add spinach and Parmesan, stirring until creamy.

6. Roasted Root Vegetables

A colorful mix of carrots, beets, and parsnips roasted with herbs.

Ingredients:

• 2 cups carrots, chopped

• 1 cup parsnips, chopped

• 1 cup beets, chopped

• 2 tbsp olive oil

• 1 tsp thyme

• Salt and pepper

Instructions:

1. Toss vegetables in oil, thyme, salt, and pepper.

2. Roast at 425°F (220°C) for 40 minutes, stirring once halfway.

7. Broccoli Cheese Casserole

Cheesy and comforting — a hit at every Thanksgiving table.

Ingredients:

• 4 cups broccoli florets

• 1 can cream of mushroom soup

• 1 cup shredded cheddar cheese

• ½ cup breadcrumbs

• Salt and pepper

Instructions:

1. Steam broccoli for 3 minutes.

2. Combine soup, cheese, and seasoning.

3. Mix broccoli and sauce in a baking dish.

4. Top with breadcrumbs and bake at 375°F (190°C) for 25 minutes.

8. Brown Sugar Glazed Acorn Squash

Roasted acorn squash with a buttery, caramel-like glaze.

Ingredients:

• 1 acorn squash, halved and seeded

• 2 tbsp butter

• 2 tbsp brown sugar

• 1 tbsp maple syrup

• Pinch of salt

Instructions:

1. Place squash halves on a baking sheet.

2. Brush with melted butter, sugar, and syrup.

3. Roast at 400°F (200°C) for 40 minutes until tender.

9. Skillet Corn with Butter and Herbs

A quick and flavorful corn dish that’s ready in minutes.

Ingredients:

• 3 cups corn kernels (fresh or frozen)

• 2 tbsp butter

• 1 tbsp chopped parsley

• Salt and pepper

Instructions:

1. Melt butter in a skillet.

2. Add corn and sauté for 5 minutes.

3. Stir in parsley, salt, and pepper before serving.

10. Roasted Asparagus with Lemon

Bright, tangy asparagus spears roasted to perfection.

Ingredients:

• 1 bunch asparagus, trimmed

• 1 tbsp olive oil

• 1 tsp lemon juice

• Salt and pepper

Instructions:

1. Toss asparagus in oil, lemon, salt, and pepper.

2. Roast at 400°F (200°C) for 12–15 minutes until tender.

11. Garlic Mashed Cauliflower

A light, creamy alternative to mashed potatoes.

Ingredients:

• 1 large head cauliflower, chopped

• 2 tbsp butter

• 2 garlic cloves

• ¼ cup milk

• Salt and pepper

Instructions:

1. Steam cauliflower until soft.

2. Blend with butter, garlic, and milk until smooth.

3. Season and serve warm.

12. Buttery Mushrooms with Herbs

Savory mushrooms cooked in butter, garlic, and fresh herbs.

Ingredients:

• 1 lb mushrooms

• 3 tbsp butter

• 2 garlic cloves, minced

• 1 tsp thyme

• Salt and pepper

Instructions:

1. Melt butter in a skillet.

2. Add garlic and cook for 1 minute.

3. Add mushrooms and thyme; sauté until browned.

13. Balsamic Glazed Carrots

Sweet and tangy carrots caramelized with balsamic vinegar.

Ingredients:

• 2 cups baby carrots

• 1 tbsp olive oil

• 1 tbsp honey

• 1 tbsp balsamic vinegar

• Salt to taste

Instructions:

1. Toss carrots with oil, honey, and vinegar.

2. Roast at 400°F (200°C) for 25 minutes until glazed.

14. Cheesy Scalloped Potatoes

Soft, creamy, and cheesy — a crowd-pleasing classic.

Ingredients:

• 4 cups thinly sliced potatoes

• 1½ cups shredded cheddar cheese

• 1 cup heavy cream

• 2 tbsp butter

• ½ tsp garlic powder

• Salt and pepper

Instructions:

1. Layer potatoes, cheese, and seasoning in a baking dish.

2. Pour cream over top and add butter pieces.

3. Cover and bake at 375°F (190°C) for 45 minutes until golden and bubbly.