20 Thanksgiving vegetable sides make ahead

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Thanksgiving is all about enjoying time with family — not being stuck in the kitchen.

These 20 make-ahead Thanksgiving vegetable sides help you prep in advance so you can serve a delicious, colorful spread with less stress.

From roasted veggies and casseroles to creamy classics, each dish can be made the day before (or even earlier) and reheated beautifully on Thanksgiving Day.

1. Make-Ahead Green Bean Casserole

A comforting classic with tender green beans, creamy mushroom sauce, and crispy fried onions.

Ingredients:

  • 1 lb fresh or frozen green beans, trimmed

  • 1 can (10 oz) cream of mushroom soup

  • ½ cup milk

  • 1 cup crispy fried onions

  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 350°F (175°C).

  2. Boil green beans for 4–5 minutes, then drain.

  3. Mix soup, milk, salt, and pepper in a bowl.

  4. Combine with beans and transfer to a casserole dish.

  5. Top with half of the fried onions and bake for 20 minutes.

  6. Cool, cover, and refrigerate. Reheat the next day at 350°F for 15 minutes, then top with remaining onions and bake for 5 more minutes.

2. Maple Glazed Carrots

Tender carrots coated in a buttery maple glaze that reheats perfectly.

Ingredients:

  • 2 lbs carrots, peeled and cut into slices

  • 3 tbsp butter

  • 2 tbsp maple syrup

  • ½ tsp cinnamon

  • Salt to taste

Instructions:

  1. Boil carrots until just tender, about 8 minutes, then drain.

  2. Melt butter in a pan, add syrup and cinnamon, and stir in carrots.

  3. Simmer for 3 minutes until glazed.

  4. Cool completely, store in a covered dish, and refrigerate for up to 2 days.

  5. Reheat gently on the stove before serving.

3. Roasted Brussels Sprouts with Garlic and Parmesan

Roasted until crisp and flavorful, these sprouts can be prepped a day ahead.

Ingredients:

  • 1 lb Brussels sprouts, halved

  • 2 tbsp olive oil

  • 2 garlic cloves, minced

  • ¼ cup grated Parmesan

  • Salt and pepper

Instructions:

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

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

  3. Cool, store in the fridge, and reheat at 375°F for 10 minutes.

  4. Sprinkle Parmesan just before serving.

4. Sweet Potato Casserole with Pecan Topping

A sweet, nutty side that tastes even better the next day.

Ingredients:

  • 4 large sweet potatoes, peeled and cubed

  • ½ cup brown sugar

  • ¼ cup butter

  • 1 tsp cinnamon

  • ½ cup chopped pecans

Instructions:

  1. Boil sweet potatoes until tender, then mash with sugar, butter, and cinnamon.

  2. Spread into a casserole dish and top with pecans.

  3. Cool, cover, and refrigerate.

  4. Reheat covered at 350°F (175°C) for 20–25 minutes.

5. Creamed Spinach

Rich and creamy spinach that reheats without losing flavor.

Ingredients:

  • 4 cups spinach, chopped

  • 2 tbsp butter

  • 2 tbsp flour

  • 1 cup milk

  • ¼ cup grated Parmesan

  • Salt and nutmeg to taste

Instructions:

  1. Melt butter in a saucepan and whisk in flour.

  2. Gradually add milk to make a smooth sauce.

  3. Stir in spinach and cook until wilted.

  4. Add cheese, salt, and nutmeg.

  5. Cool, store covered, and reheat gently on the stove.

6. Roasted Root Vegetables

A colorful medley of carrots, beets, and parsnips that stay flavorful even after reheating.

Ingredients:

  • 2 cups mixed root vegetables, cubed

  • 3 tbsp olive oil

  • 1 tsp rosemary

  • Salt and pepper

Instructions:

  1. Toss vegetables with oil, rosemary, salt, and pepper.

  2. Roast at 400°F (200°C) for 35 minutes.

  3. Cool, store in an airtight container, and reheat at 375°F for 10–12 minutes before serving.

7. Broccoli Cheese Bake

Cheesy and creamy, this casserole can be assembled and baked later.

Ingredients:

  • 3 cups broccoli florets, steamed

  • 1 can cream of mushroom soup

  • 1 cup shredded cheddar

  • ½ cup breadcrumbs

  • 2 tbsp melted butter

Instructions:

  1. Combine broccoli, soup, and cheese in a baking dish.

  2. Mix breadcrumbs and butter, sprinkle on top.

  3. Cover and refrigerate overnight.

  4. Bake at 350°F (175°C) for 25 minutes when ready to serve.

8. Garlic Mashed Potatoes

Fluffy, buttery, and perfect for reheating in the oven or slow cooker.

Ingredients:

  • 3 lbs potatoes, peeled and cubed

  • 4 garlic cloves, peeled

  • ½ cup butter

  • ½ cup milk or cream

  • Salt to taste

Instructions:

  1. Boil potatoes and garlic together until soft, about 15 minutes.

  2. Drain and mash with butter and milk.

  3. Cool, cover, and refrigerate up to 2 days.

  4. Reheat covered in the oven at 350°F for 25 minutes, adding a splash of milk if needed.

9. Honey Roasted Carrots and Parsnips

Sweet and caramelized with golden edges.

Ingredients:

  • 2 cups carrots and parsnips, cut into sticks

  • 2 tbsp olive oil

  • 1 tbsp honey

  • ½ tsp thyme

Instructions:

  1. Toss veggies with oil, honey, and thyme.

  2. Roast at 400°F for 30 minutes until golden.

  3. Cool and store in the fridge. Reheat at 375°F for 10 minutes.

Read More: 14 Thanksgiving vegetable sides air fryer

10. Cauliflower Gratin

Cheesy, creamy, and elegant — easy to prepare a day early.

Ingredients:

  • 1 head cauliflower, cut into florets

  • 1 cup shredded Gruyère or cheddar

  • 1 cup milk

  • 2 tbsp butter

  • 2 tbsp flour

  • Salt, pepper, nutmeg

Instructions:

  1. Steam cauliflower until tender.

  2. Make a white sauce with butter, flour, and milk.

  3. Stir in cheese, salt, and nutmeg.

  4. Combine with cauliflower in a baking dish, cool, and refrigerate.

  5. Bake at 375°F for 25 minutes before serving.

11. Buttery Corn Casserole

Sweet and savory, this creamy corn bake can be made a day ahead.

Ingredients:

  • 1 can creamed corn

  • 1 can whole kernel corn, drained

  • ½ cup sour cream

  • 1 egg

  • ¼ cup butter, melted

  • 1 box Jiffy corn muffin mix

Instructions:

  1. Mix all ingredients in a bowl and pour into a greased dish.

  2. Cover and refrigerate overnight.

  3. Bake at 350°F (175°C) for 40 minutes on Thanksgiving Day.

12. Balsamic Roasted Beets

Deep, rich flavor with a glossy finish — easy to make ahead.

Ingredients:

  • 4 medium beets, peeled and diced

  • 2 tbsp olive oil

  • 1 tbsp balsamic vinegar

  • Salt and pepper

Instructions:

  1. Toss beets with oil and salt.

  2. Roast at 400°F for 35 minutes.

  3. Drizzle with vinegar and cool.

  4. Refrigerate and serve warm or room temperature.

13. Herb Roasted Potatoes

Golden, crispy baby potatoes seasoned with herbs.

Ingredients:

  • 2 lbs baby potatoes, halved

  • 2 tbsp olive oil

  • 1 tsp rosemary and thyme

  • Salt and pepper

Instructions:

  1. Toss potatoes with oil and herbs.

  2. Roast at 425°F for 35–40 minutes.

  3. Cool and refrigerate up to 2 days.

  4. Reheat at 400°F for 10 minutes before serving.

14. Maple Bacon Brussels Sprouts

A make-ahead side that’s smoky, sweet, and savory.

Ingredients:

  • 1 lb Brussels sprouts, halved

  • 3 slices bacon, chopped

  • 2 tbsp maple syrup

Instructions:

  1. Roast bacon and sprouts together at 400°F for 25 minutes.

  2. Toss with maple syrup.

  3. Cool and store in the fridge.

  4. Reheat at 375°F for 10 minutes before serving.

15. Garlic Butter Corn on the Cob

Cooked corn brushed with garlicky butter — a simple classic.

Ingredients:

  • 6 ears corn, husked

  • 3 tbsp butter

  • 1 garlic clove, minced

  • Salt and pepper

Instructions:

  1. Boil corn for 6 minutes, drain, and let cool.

  2. Mix butter, garlic, salt, and pepper.

  3. Brush over corn and refrigerate in foil.

  4. Reheat in the oven at 350°F for 10 minutes.

16. Sautéed Spinach with Lemon and Garlic

Light and fresh, easy to reheat gently without overcooking.

Ingredients:

  • 4 cups spinach

  • 1 tbsp olive oil

  • 1 garlic clove, minced

  • 1 tsp lemon juice

  • Salt and pepper

Instructions:

  1. Heat oil and garlic in a pan.

  2. Add spinach and cook until wilted.

  3. Add lemon juice, season, and cool.

  4. Store covered in the fridge, reheat gently over low heat.

17. Brown Sugar Glazed Acorn Squash

Tender, caramelized squash that’s easy to bake and store.

Ingredients:

  • 1 acorn squash, halved

  • 2 tbsp butter

  • 2 tbsp brown sugar

  • Pinch of cinnamon

Instructions:

  1. Place squash halves cut-side up in a baking dish.

  2. Add butter and sugar to the center.

  3. Bake at 400°F for 45 minutes.

  4. Cool, refrigerate, and reheat covered for 15 minutes before serving.

18. Oven-Roasted Asparagus

Tender spears that reheat without getting soggy.

Ingredients:

  • 1 bunch asparagus

  • 2 tbsp olive oil

  • Salt and pepper

  • Lemon zest

Instructions:

  1. Toss asparagus with oil, salt, and pepper.

  2. Roast at 400°F for 12 minutes.

  3. Cool, cover, and refrigerate.

  4. Reheat for 8 minutes and sprinkle lemon zest before serving.

19. Crispy Roasted Cauliflower

Golden cauliflower with a hint of spice, great reheated in the oven.

Ingredients:

  • 1 head cauliflower, cut into florets

  • 2 tbsp olive oil

  • ½ tsp paprika

  • Salt and pepper

Instructions:

  1. Toss cauliflower with oil and spices.

  2. Roast at 400°F for 25 minutes until browned.

  3. Cool, refrigerate, and reheat at 375°F for 10 minutes.

20. Herbed Vegetable Medley

A colorful blend of roasted vegetables that tastes even better the next day.

Ingredients:

  • 1 zucchini, 1 red bell pepper, 1 carrot, all sliced

  • 2 tbsp olive oil

  • 1 tsp Italian seasoning

  • Salt and pepper

Instructions:

  1. Toss vegetables with oil and seasoning.

  2. Roast at 400°F for 20 minutes.

  3. Cool and store in the fridge.

  4. Reheat uncovered at 375°F for 8 minutes before serving.

These 20 Thanksgiving vegetable sides you can make ahead are perfect for saving time without sacrificing flavor.

With everything prepped, you can focus on enjoying the day — knowing your sides will come out just as fresh, warm, and delicious as if you made them that morning.

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