The Ultimate Thanksgiving Side Dish Collection

Thanksgiving is all about gratitude, family, and of course, food. While the turkey often gets the spotlight, the side dishes are what truly make the meal a memorable feast. From creamy casseroles to vibrant roasted vegetables, the right combination of sides can elevate your entire holiday spread.

This guide brings together delicious and crowd-pleasing Thanksgiving side dish recipes that will have everyone asking for seconds. Whether you're a seasoned host looking for new inspiration or a first-timer aiming to impress, you'll find a variety of options to complete your table. We've gathered classic favorites and modern twists to ensure there's something for every palate.

Classic & Creamy Casseroles

Casseroles are the heart and soul of Thanksgiving comfort food. These warm, bubbly, and satisfying dishes are often the first to disappear from the table.

1. CLASSIC GREEN BEAN CASSEROLE

A non-negotiable for many Thanksgiving tables, this Classic Green Bean Casserole is the epitome of simple comfort. With just three ingredients, it's an incredibly easy side dish that delivers on flavor and nostalgia. It's the perfect recipe to whip up when your hands are full with other holiday preparations.

Ingredients:

• Canned green beans
• Cream of mushroom soup
• Fried onions

Instructions: Simply combine the green beans and cream of mushroom soup in a casserole dish, top with a generous layer of crunchy fried onions, and bake until hot and bubbly. It's a timeless favorite for a reason!

PRINTABLE RECIPE HERE: CLASSIC GREEN BEAN CASSEROLE

2. CHEESY BACON BRUSSELS SPROUTS CASSEROLE

Convert any Brussels sprout skeptic with this rich and savory casserole. The combination of cheese and bacon adds a decadent touch to the earthy flavor of the sprouts, creating a side dish that feels both indulgent and festive.

Ingredients:

• Brussels sprouts
• Bacon
• Cheese sauce (your favorite recipe or store-bought)
• Breadcrumbs for topping (optional)

Instructions: Start by cooking the Brussels sprouts until tender-crisp. In a casserole dish, combine them with crispy cooked bacon and a creamy cheese sauce. Bake until the casserole is heated through and the top is golden. It's a delicious way to get your greens in on Thanksgiving Day.

PRINTABLE RECIPE HERE: CHEESY BACON BRUSSELS SPROUTS CASSEROLE

3. SWEET POTATO CASSEROLE WITH PRALINE TOPPING

Move over, marshmallows. This Sweet Potato Casserole features a crunchy, nutty praline topping that offers a sophisticated alternative. The creamy sweet potato base combined with the textural contrast of the pecans creates a side dish that is sweet, savory, and utterly irresistible. It's a lighter, yet equally delicious, take on a holiday classic.

Ingredients:

• Sweet potatoes, cooked and mashed
• Butter
• Sugar
• Eggs
• For the topping: Brown sugar, flour, chopped pecans, and melted butter

Instructions: Mix the mashed sweet potatoes with butter, sugar, and eggs. Spread into a casserole dish. In a separate bowl, combine the topping ingredients until crumbly, then sprinkle over the sweet potato mixture. Bake until the topping is browned and the casserole is set.

PRINTABLE RECIPE HERE: SWEET POTATO CASSEROLE WITH PRALINE TOPPING

4. MEXICAN CORN CASSEROLE

Add a zesty twist to your Thanksgiving table with this easy-to-make Mexican Corn Casserole. The blend of cream cheese, Mexican-blend cheese, and a hint of paprika gives this dish a creamy, slightly spicy flavor that pairs wonderfully with traditional Thanksgiving fare.

Ingredients:

• Frozen corn
• Red bell pepper, diced
• Butter
• Cream cheese
• Mexican blend cheese
• Salt, pepper, and paprika

Instructions: Preheat your oven to 350°F. In a large skillet, sauté the frozen corn and diced red bell pepper in butter until tender. Stir in the cream cheese until melted and smooth. Season with salt, pepper, and paprika. Transfer the mixture to a greased casserole dish, top with the Mexican blend cheese, and bake until golden and bubbly.

PRINTABLE RECIPE HERE: MEXICAN CORN CASSEROLE

Vibrant Vegetable Sides

Brighten up your holiday plate with these colorful and flavorful vegetable dishes. They provide a fresh and healthy balance to the richer components of the meal.

5. ROASTED BRUSSELS SPROUTS WITH CRANBERRIES AND PECANS

This dish is as beautiful as it is delicious. The combination of roasted Brussels sprouts, tart fresh cranberries, and crunchy pecans, all tossed in a balsamic glaze, creates a wonderful mix of textures and flavors. It's a simple, elegant, and vegan-friendly side that adds a splash of color to any feast.

Ingredients:

• Brussels sprouts, trimmed and halved
• Fresh cranberries
• Pecans, whole or chopped
• Olive oil
• Balsamic vinegar
• Salt and pepper

Instructions: Toss the Brussels sprouts and cranberries with olive oil, salt, and pepper. Roast until the sprouts are tender and slightly caramelized. In the last few minutes of roasting, add the pecans to toast them lightly. Drizzle with balsamic vinegar before serving.

PRINTABLE RECIPE HERE: ROASTED BRUSSELS SPROUTS & CRANBERRIES

6. HONEY-GLAZED CARROTS AND PARSNIPS

Carrots and parsnips are classic fall root vegetables, and this recipe brings out their natural sweetness. Roasting them with honey, thyme, and a touch of butter enhances their flavor and gives them a beautiful glaze.

Ingredients:

• Carrots, peeled and sliced
• Parsnips, peeled and sliced
• Honey
• Melted butter or olive oil
• Fresh thyme leaves
• Salt and pepper

Instructions: Toss the carrots and parsnips with honey, melted butter, thyme, salt, and pepper. Spread them on a baking sheet and roast until tender and caramelized, turning halfway through.

7. OVEN ROASTED CARROTS WITH ONIONS AND THYME

These Oven Roasted Carrots with Onions and Thyme are a simple, yet elegant side dish. A savory blend of olive oil, salt, pepper and thyme are tossed with fresh carrots, then drizzled with vegetable bouillon broth and roasted in the oven until tender.

Ingredients:

• 2 pounds medium carrots
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• 1 teaspoon dried thyme
• 1 small onion, finely diced
• 3 tablespoons water
• 1 teaspoon vegetable bouillon powder
• Fresh parsley for garnish

Instructions: Preheat oven to 375°F. Grease or line a sheet pan with parchment paper. Peel the carrots, cut them in half crosswise and then into strips lengthwise. In a large bowl combine the olive oil, salt, pepper, thyme and onion. Add the carrots and toss to coat. In a small bowl mix together the water and the vegetable bouillon. Place the carrot mixture on the prepared sheet pan, pour the water/bouillon over top and cover tightly with aluminum foil. Bake for 40 minutes, until the carrots are just tender. Remove the foil and bake an additional 10 minutes. Transfer to a serving dish and garnish with fresh parsley.

PRINTABLE RECIPE HERE: OVEN ROASTED CARROTS & THYME

8. MAPLE ROASTED BUTTERNUT SQUASH

Butternut squash is a quintessential fall flavor, and this simple recipe lets it shine. Cubes of squash are tossed with maple syrup, cinnamon, and a little olive oil, then roasted until soft, sweet, and lightly browned.

Ingredients:

• Butternut squash, peeled and cubed
• Maple syrup
• Olive oil
• Cinnamon
• Salt and pepper

Instructions: Combine all ingredients in a large bowl and toss to coat the squash evenly. Spread on a baking sheet in a single layer. Roast at 400°F for 20-25 minutes, or until tender and the edges are caramelized.

9. HASSELBACK ROASTED BUTTERNUT SQUASH WITH BRIE

This Hasselback Roasted Butternut Squash with Brie recipe is a delicious twist on the traditional version using potatoes. Butternut squash, bay leaves, honey, walnuts and baked brie come together to create this beautiful dish that is perfect for a holiday dinner or Sunday supper!

Ingredients:

• 2 small butternut squash, cut in half lengthwise, seeds removed and peeled
• 4 to 5 ounce brie wheel cheese
• 24 bay leaves
• 5 tablespoons extra virgin olive oil
• 3 tablespoons honey
• ½ cup walnuts
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions: Preheat the oven to 400°F. Prepare a baking tray with parchment paper. Peel butternut squash, cut in half lengthwise and remove seeds. Place on the baking tray and put in the oven for 10 minutes. This allows the squash to soften and will make it easier to slice. Remove from oven and carefully transfer to a wooden cutting board. Place squash between 2 wooden spoons and with a sharp knife cut slices but not cutting all the way through. Repeat the same with all squash and place on the baking tray. Place bay leaves between the slices. Mix olive oil, salt and pepper together. Brush butternut squash with the oil mixture. Arrange brie on the same baking tray and bake for 10 minutes in the middle of the oven. Remove from the oven and brush butternut squash with 2 tablespoons honey. Pour 1 tablespoon of honey on brie. Add walnuts on baking tray. Put the tray back in the oven and bake for another 20 to 25 minutes, until butternut squash is tender. Remove from oven, serve warm and enjoy!

PRINTABLE RECIPE HERE: HASSELBACK BUTTERNUT SQUASH

Hearty Soups & Sauces

No Thanksgiving meal is complete without a velvety soup to start and a rich gravy to pour over everything.

10. CREAMY PUMPKIN SOUP

Start your Thanksgiving dinner with this simple yet decadent pumpkin soup. Made with pumpkin purée, vegetable stock, and a hint of nutmeg and thyme, it's a warm and comforting bowl that encapsulates the flavors of fall. The heavy cream adds a luxurious thickness that makes it feel truly special.

Ingredients:

• Pumpkin purée
• Vegetable stock
• Onion and garlic, sautéed
• Fresh thyme
• Nutmeg
• Heavy cream
• Salt and pepper

Instructions: In a large pot, combine the pumpkin purée, vegetable stock, sautéed onion and garlic, and seasonings. Bring to a simmer and let it cook for about 15 minutes to allow the flavors to meld. Stir in the heavy cream and heat through before serving.

PRINTABLE RECIPE HERE: CREAMY PUMPKIN SOUP

11. VEGAN BUTTERNUT SQUASH SOUP

This Vegan Butternut Squash Soup is quick and easy to make. It's a delicious vegan soup to serve up on a cold winter's night! Made with coconut milk instead of cream, it's a terrific plant-based alternative that's creamy and flavorful.

Ingredients:

• 3.5 pounds butternut squash, peeled, seeded and diced into 1 inch cubes
• 3 cloves garlic
• 4 tablespoons olive oil, divided
• 2 cups diced onion (1 medium onion)
• 2 teaspoons fresh grated ginger
• 2-3 teaspoons curry powder (depending on spice preference)
• 5 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• Salt/pepper to taste

Instructions: Preheat oven to 400°F. Place the squash and garlic in a large bowl, drizzle with 2 tablespoons of olive oil and toss to coat. Place on baking sheet and bake for approximately 30 minutes until soft and a bit browned. Meanwhile, add the remaining 2 tablespoons of olive oil to a large pot and heat on medium heat. Add the onion and cook until soft. Add the ginger and curry and cook an additional 1-2 minutes. Remove the squash and garlic from the oven and add to the pot along with the broth. Using an immersion blender, carefully blend until smooth (or work in small batches in a standard blender). Once smooth, add the coconut milk and salt and pepper and continue cooking until heated through.

PRINTABLE RECIPE HERE: VEGAN BUTTERNUT SQUASH SOUP

12. INSTANT POT CRANBERRY SAUCE

Ditch the canned stuff for good. This homemade cranberry sauce is incredibly easy to make in an Instant Pot and tastes so much fresher. With just five ingredients, you can set it and forget it, freeing up your stove for other dishes. The combination of cranberries, orange juice, and a hint of cinnamon creates a perfectly balanced sweet-tart sauce.

Ingredients:

• Frozen or fresh cranberries
• Orange juice
• Sugar or maple syrup
• Cinnamon stick
• Water

Instructions: Combine all ingredients in your Instant Pot. Cook on high pressure for just a few minutes. Let the pressure release naturally, then give it a stir. The sauce will thicken as it cools.

PRINTABLE RECIPE HERE: INSTANT POT CRANBERRY SAUCE

13. HOMEMADE TURKEY GRAVY

A Thanksgiving turkey isn't complete without a delicious gravy to accompany it. This recipe uses the drippings from your cooked turkey, infusing it with incredible flavor. It's the perfect finishing touch to bring all the elements of your meal together, adding moisture and taste to both the meat and the side dishes.

Ingredients:

• Turkey drippings from the roasting pan
• Flour or cornstarch
• Turkey or chicken broth
• Salt and pepper

Instructions: After removing the turkey from the roasting pan, pour the drippings into a fat separator. Add the defatted drippings back to the pan and heat on the stovetop. Whisk in the flour to create a roux, then slowly pour in the broth, whisking continuously until smooth. Simmer until the gravy thickens to your desired consistency.

PRINTABLE RECIPE HERE: TURKEY GRAVY

Grain-Based Salads

These hearty, nutrient-packed salads bring color, texture, and plant-based protein to your Thanksgiving table. Perfect for guests with dietary restrictions or anyone looking for lighter, fresher options alongside traditional dishes.

14. ROASTED VEGETABLE QUINOA SALAD

Packed with protein and veggies, this delicious salad recipe is the perfect side dish for any meal. The rainbow of colorful roasted vegetables combined with nutty quinoa and a homemade vinaigrette creates a dish that's as beautiful as it is nutritious.

Ingredients:

• 1 cup quinoa
• 2 cups chicken stock
• 2 tablespoons olive oil, divided
• 1 ear of corn
• 1 pint cherry tomatoes, halved
• 1 bell pepper, cored and cut into chunks
• 1 lb asparagus, trimmed
• Salt and pepper
• 2 tablespoons red wine vinegar
• ¼ cup mint leaves, torn
• 2 tablespoons parsley, roughly chopped
• 6 oz feta cheese crumbles

Instructions: Preheat oven to 425°F. Combine quinoa and chicken stock in a small saucepan. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Remove from heat, keep the lid on, and allow to sit for 10 more minutes. Fluff with a fork and cool. Meanwhile, drizzle corn, tomatoes, pepper and asparagus with 1 tablespoon of olive oil. Season with salt and pepper. Place corn on a baking sheet and cook for 10 minutes. Add tomatoes and bell pepper and cook for 10 minutes more. Add asparagus and cook for 15 more minutes. Remove from oven and cool. To make the dressing, whisk together remaining 1 tablespoon olive oil with 2 tablespoons red wine vinegar. Season with salt and pepper to taste. Carefully cut kernels from corn cob. Dice bell pepper. Cut asparagus into 1-inch pieces. In a large bowl combine cooked quinoa, roasted vegetables, dressing, mint, parsley and crumbled feta. Stir until fully combined. Refrigerate until ready to serve.

PRINTABLE RECIPE HERE: VEGETABLE QUINOA SALAD

15. SAUTÉED SQUASH QUINOA SALAD

This healthy and flavorful Sautéed Squash Quinoa Salad is surprisingly easy to make. The combination of golden sautéed butternut squash, nutty quinoa, crisp apples, and a tangy balsamic vinaigrette creates layers of fall flavors in every bite.

Ingredients:

• 2 cups butternut squash cubes
• ¼ cup olive oil
• 1 tablespoon sesame seeds
• ½ cup uncooked quinoa
• 2 cups vegetable stock
• 4 cups arugula
• 2 cups red leaf lettuce
• 1 apple, sliced
• 1 red onion, chopped
• 1 stalk celery, sliced
• Pinch of salt

For the Balsamic Vinaigrette:

• ¼ cup balsamic vinegar
• ¼ cup olive oil
• 1 tablespoon agave syrup
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Salt and pepper to taste

Instructions: In a non-stick frying pan, heat ¼ cup of olive oil. Add squash and sauté for 5 minutes until squash is golden brown and tender. Add salt and sesame seeds, sauté for 1-2 minutes. Remove squash and sesame seeds from pan and place on paper towels to drain oil and allow to cool. In a medium pot, boil the vegetable stock over high heat. Add quinoa and simmer for 10 minutes or until tender. Drain and set aside. For the dressing, whisk together all vinaigrette ingredients. In a bowl, place sautéed squash, quinoa, chopped red onion, celery, agave syrup, pinch of pepper, sliced apple, lettuce and arugula. Drizzle enough dressing to lightly coat the salad and toss to combine.

PRINTABLE RECIPE HERE: SQUASH SALAD

16. VEGAN RICE SALAD WITH SWEET POTATOES AND KALE

This Vegan Rice Salad with Sweet Potatoes and Kale is the perfect dish for Fall! The salad is loaded with healthy ingredients from wild rice to mushrooms. It is a filling salad that can be served warm or cold and as a side dish or a main entree. This vegan recipe is also a terrific plant-based option to serve for Thanksgiving dinner.

Ingredients:

• 3 sweet potatoes, peeled and cubed
• 36 ounces Uncle Ben's long grain and wild rice (1 large box)
• 1 Vidalia onion, diced
• 1 cup kale, ribs removed and chopped
• 1 cup dried cranberries
• ½ cup golden raisins
• ½ cup sliced mushrooms
• 1 cup sun-dried tomatoes, chopped
• ½ cup Italian flat leaf parsley, chopped
• ½ cup olive oil + 2 tablespoons olive oil, divided
• 1 teaspoon garlic salt
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon Italian blend seasoning
• ½ cup red wine vinegar
• ½ cup balsamic vinegar
• ¼ cup agave syrup or maple syrup
• ¼ cup brown sugar
• ½ cup chopped pecans

Instructions: Roast Sweet Potatoes: Place rack in upper third of oven and preheat oven to 450°F. Peel the sweet potatoes and cut into ¾ inch cubes. Place on a baking sheet and drizzle with 1 tablespoon of oil. Place in upper ⅓ of oven and roast for 20 to 25 minutes, until sweet potatoes are fork tender. Remove from oven and set aside.

Cook the Rice: Prepare the long grain and wild rice according to package directions and set aside.

Make the Salad: Rinse the kale, then remove ribs, chop and set aside. Dice the onion, then sauté in a tablespoon of olive oil until onion is tender and golden brown. Remove from heat and add the chopped kale to the onions, stir and set aside. Place all prepared rice in a large serving bowl. Then, add the roasted sweet potatoes, kale and sautéed onions and combine. Next, add cranberries, raisins, mushrooms, sun dried tomatoes and parsley. Toss to combine all ingredients.

Make the Salad Dressing: In a blender, add the red wine vinegar, balsamic vinegar, agave syrup (or maple syrup), brown sugar, Italian seasoning, garlic salt, regular salt and pepper. Blend until well combined. Next, add the olive oil and blend again for 1 minute. Pour the dressing over the rice and vegetables. Toss well to coat rice and vegetables. Sprinkle with pecans, serve and enjoy!

PRINTABLE RECIPE HERE: RICE & SWEET POTATO SALAD

Breads & Potatoes

Carbohydrates are a must on Thanksgiving! From fluffy potatoes to warm, garlicky rolls, these recipes are essential for soaking up every last bit of gravy.

17. GARLIC HERB DINNER ROLLS

Freshly baked bread fills the house with an irresistible aroma. These garlic rolls, packed with fresh herbs, are the perfect vehicle for mopping up sauces and gravies. They are soft, fluffy, and bursting with flavor, taking your dinner roll game to the next level.

Ingredients:

• Your favorite dinner roll dough (store-bought or homemade)
• Melted butter
• Minced garlic
• Fresh herbs (like parsley, rosemary, and thyme), chopped
• Salt

Instructions: Prepare your dinner roll dough and let it rise. Before the final bake, brush the tops with a mixture of melted butter, minced garlic, and fresh herbs. Bake until golden brown.

PRINTABLE RECIPE HERE: GARLIC HERB DINNER ROLLS

18. CREAMY MASHED POTATOES

A Thanksgiving meal without mashed potatoes is almost unthinkable. This recipe ensures perfectly smooth, creamy, and flavorful potatoes every time. The secret is using the right kind of potatoes and plenty of butter and cream.

Ingredients:

• Russet or Yukon Gold potatoes, peeled and cubed
• Butter
• Heavy cream or milk, warmed
• Salt and white pepper

Instructions: Boil the potatoes until very tender. Drain well and return them to the pot over low heat for a minute to dry them out. Mash the potatoes until smooth, then stir in the melted butter and warmed cream. Season generously with salt and white pepper.

19. ROASTED GARLIC AND ROSEMARY POTATOES

For a different take on the classic potato side, try these roasted potatoes. Cubes of potato are tossed with whole garlic cloves, fresh rosemary, and olive oil, then roasted until crispy on the outside and fluffy on the inside.

Ingredients:

• Red or yellow potatoes, cut into cubes
• Whole garlic cloves, peeled
• Fresh rosemary sprigs
• Olive oil
• Salt and pepper

Instructions: Toss all ingredients together on a baking sheet. Roast at 400°F for 30-40 minutes, flipping halfway through, until the potatoes are golden brown and crispy.

20. CLASSIC STUFFING

Whether you call it stuffing or dressing, this dish is a holiday staple. This recipe uses a classic combination of bread, celery, onions, and savory herbs. It's moist, flavorful, and the perfect complement to turkey.

Ingredients:

• Cubed bread, slightly stale
• Butter
• Onion, chopped
• Celery, chopped
• Chicken or vegetable broth
• Sage, thyme, and rosemary
• Salt and pepper

Instructions: Sauté the onion and celery in butter until softened. In a large bowl, combine the bread cubes, sautéed vegetables, and herbs. Gradually add the broth, tossing until the bread is moistened but not soggy. Transfer to a baking dish and bake until the top is golden brown.

Your Perfect Thanksgiving Menu

Planning a Thanksgiving menu can feel overwhelming, but with these delicious and reliable Thanksgiving side dish recipes, you're well on your way to creating a memorable holiday feast. From the classics that bring a sense of tradition to new twists that will excite your guests, this list offers something for everyone. Pick a few favorites, or try them all to build a spread that is as abundant as it is delicious.

Whether you're looking for traditional comfort foods, lighter vegetarian options, or vegan-friendly dishes, this expanded collection has you covered for a truly spectacular Thanksgiving celebration!