
Thanksgiving isn’t just about the turkey; it’s also the perfect time to add a splash of color and flavor to your table with veggie sides! From hearty roasted dishes to light and refreshing salads, this collection of 53+ veggie sides will help you impress your guests and satisfy all taste buds. Get ready to elevate your holiday spread with these delicious, plant-based options that everyone can enjoy!
Cranberry Walnut Salad
This Cranberry Walnut Salad is a delightful addition to your Thanksgiving table. It’s fresh, colorful, and packed with flavor. The combination of spinach, juicy cranberries, crunchy walnuts, and creamy feta creates a perfect balance. Each bite is a mix of textures and tastes that everyone will enjoy.
The salad not only looks great but also offers a healthy option among the heavier dishes typically served during the holiday. It’s simple to prepare and can be made ahead of time, making it a stress-free choice for your Thanksgiving feast.
Ingredients
- 6 cups fresh spinach
- 1 cup fresh cranberries
- 1 cup walnuts, chopped
- 1 cup feta cheese, cubed
- 1/4 cup red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- In a large bowl, combine the spinach, cranberries, walnuts, feta cheese, and red onion.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for up to an hour before serving for the flavors to meld.
Sautéed Green Beans with Almonds

Sautéed green beans with almonds are a delightful addition to any Thanksgiving table. This dish combines the crispness of fresh green beans with the nutty flavor of toasted almonds. The vibrant green color adds a fresh touch to your spread, making it not just tasty but visually appealing too.
The preparation is simple, allowing you to focus on enjoying the holiday with family and friends. The green beans are sautéed until tender yet still crisp, and the almonds provide a lovely crunch. This side dish is perfect for balancing out richer main courses.
Here’s how to make this delicious side:
Ingredients
- 1 pound fresh green beans, trimmed
- 1/4 cup sliced almonds
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add sliced almonds and toast them for about 2-3 minutes until golden brown. Remove and set aside.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
- Add the green beans and sauté for 5-7 minutes until they are bright green and tender-crisp.
- Season with salt and pepper to taste, then toss in the toasted almonds before serving.
Maple Roasted Sweet Potatoes

Maple roasted sweet potatoes are a delightful addition to any Thanksgiving table. Their vibrant orange color and natural sweetness make them a standout side dish. The combination of maple syrup and roasted sweet potatoes creates a warm, comforting flavor that pairs perfectly with savory dishes.
To make this dish, start by selecting fresh sweet potatoes. Cut them into even-sized pieces to ensure they cook uniformly. Toss them in a mixture of maple syrup, olive oil, salt, and pepper. This simple blend enhances their natural sweetness while adding a touch of richness.
Roasting the sweet potatoes brings out their caramelized flavor. Bake them until they are tender and slightly crispy on the edges. Garnish with fresh herbs like parsley or thyme for a pop of color and freshness. This dish is not only delicious but also visually appealing, making it a great centerpiece for your Thanksgiving spread.
Ingredients
- 4 medium sweet potatoes, peeled and cut into cubes
- 1/4 cup maple syrup
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley or thyme for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the sweet potato cubes, maple syrup, olive oil, salt, and pepper. Toss until the sweet potatoes are evenly coated.
- Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, or until they are tender and caramelized, stirring halfway through.
- Remove from the oven and garnish with fresh herbs before serving.
Honey-Glazed Carrots with Thyme

Honey-glazed carrots with thyme are a delightful addition to any Thanksgiving table. Their vibrant orange color and sweet, sticky glaze make them visually appealing and delicious. The combination of honey and fresh thyme elevates the natural sweetness of the carrots, creating a dish that everyone will love.
To prepare this dish, you’ll need fresh carrots, honey, butter, and thyme. The carrots can be cut into sticks or left whole for a rustic look. The glaze is simple to make, requiring just a few minutes on the stove to melt the butter and mix in the honey and thyme.
This side dish is not only tasty but also healthy, making it a great choice for your Thanksgiving feast. Serve these carrots warm, and watch them disappear from the table!
Ingredients
- 1 pound fresh carrots, peeled and cut into sticks
- 2 tablespoons honey
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the carrots and sauté for about 5 minutes until they start to soften.
- Stir in the honey and thyme, coating the carrots evenly.
- Season with salt and pepper, then cover and cook for an additional 5-7 minutes until the carrots are tender.
- Serve warm and enjoy your delicious honey-glazed carrots!
Spiced Butternut Squash Soup

This spiced butternut squash soup is a cozy addition to your Thanksgiving table. The vibrant orange color and creamy texture make it a feast for the eyes as well as the palate. With hints of warm spices, it brings comfort and warmth to chilly autumn days.
To make this soup, you’ll need fresh butternut squash, onion, garlic, vegetable broth, and a blend of spices like cinnamon and nutmeg. The process is simple: roast the squash until tender, sauté the onion and garlic, then blend everything together for a smooth finish. A swirl of cream on top adds a lovely touch.
Serve this soup as a starter or alongside your main dishes. It pairs wonderfully with crusty bread or a fresh salad. Everyone will love the rich flavors and creamy consistency!
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Olive oil for drizzling
Instructions
- Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes until tender.
- In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Add the roasted squash to the pot, along with the vegetable broth, cinnamon, and nutmeg. Bring to a simmer and cook for about 10 minutes.
- Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup to a blender in batches.
- Stir in the heavy cream if using, and adjust seasoning with salt and pepper. Serve hot, garnished with a swirl of cream and a sprinkle of nutmeg.
Garlic Mashed Cauliflower

Garlic mashed cauliflower is a fantastic alternative to traditional mashed potatoes. It’s creamy, flavorful, and packed with nutrients. This dish is perfect for Thanksgiving, offering a lighter option that still feels indulgent. The image shows a bowl of smooth, buttery mashed cauliflower, garnished with fresh chives. The inviting texture and color make it a great side dish that complements any holiday meal.
Making garlic mashed cauliflower is simple. Start by steaming or boiling cauliflower florets until they are tender. Then, blend them with roasted garlic, butter, and a splash of cream for richness. Season with salt and pepper to taste. The result is a deliciously creamy side that everyone will love.
Ingredients
- 1 large head of cauliflower, cut into florets
- 4 cloves of garlic, roasted
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Steam or boil the cauliflower florets until tender, about 10-15 minutes.
- Drain the cauliflower and transfer it to a blender or food processor.
- Add the roasted garlic, butter, and heavy cream. Blend until smooth and creamy.
- Season with salt and pepper to taste, blending again to combine.
- Transfer to a serving bowl and garnish with chopped chives before serving.
Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts are a delightful addition to any Thanksgiving table. Their vibrant green color and unique shape make them visually appealing. When roasted, they develop a crispy exterior while remaining tender inside. The balsamic glaze adds a sweet and tangy flavor that perfectly complements the earthy taste of the sprouts.
To make this dish, you’ll need fresh Brussels sprouts, balsamic vinegar, olive oil, salt, and pepper. The process is simple: wash and trim the sprouts, toss them in olive oil, salt, and pepper, and roast them in the oven until golden brown. Drizzle with balsamic glaze before serving for an extra burst of flavor.
This dish not only tastes great but also brings a healthy option to your holiday feast. It’s a wonderful way to incorporate veggies into your meal while keeping things festive.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup balsamic vinegar
- 1 tablespoon honey (optional)
- Fresh herbs for garnish (like thyme or parsley)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.
- Spread the sprouts on a baking sheet in a single layer.
- Roast for 20-25 minutes, stirring halfway through, until they are crispy and golden brown.
- While the sprouts are roasting, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until slightly thickened, about 5 minutes.
- Once the sprouts are done, drizzle the balsamic glaze over them and toss gently to combine.
- Garnish with fresh herbs before serving.
Stuffed Acorn Squash

Stuffed acorn squash is a delightful addition to your Thanksgiving table. The vibrant yellow and green hues of the squash make it visually appealing, while the hearty filling brings warmth and comfort. This dish is not just pretty; it’s packed with flavor and nutrition.
The filling often includes a mix of grains, beans, and spices, creating a satisfying blend that complements the natural sweetness of the squash. You can customize the stuffing with your favorite ingredients, making it versatile for any palate.
To prepare this dish, start by halving the acorn squash and scooping out the seeds. Roast the halves until tender, then fill them with a mixture of cooked quinoa, kidney beans, nuts, and spices. Bake again until everything is heated through. This recipe is perfect for showcasing seasonal ingredients and can easily be made ahead of time.
Ingredients
- 2 medium acorn squashes
- 1 cup cooked quinoa
- 1 can kidney beans, drained and rinsed
- 1/2 cup chopped nuts (like walnuts or pecans)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for about 30 minutes, until tender.
- In a bowl, mix the cooked quinoa, kidney beans, chopped nuts, cinnamon, nutmeg, salt, and pepper.
- Flip the squash halves over and fill them with the quinoa mixture.
- Return to the oven and bake for another 15-20 minutes until heated through.
- Garnish with fresh parsley before serving.
Roasted Vegetable Medley

Roasted vegetable medley is a colorful and healthy addition to any Thanksgiving table. This dish brings together a variety of veggies, each contributing its unique flavor and texture. Imagine vibrant bell peppers, earthy eggplants, and sweet carrots all roasted to perfection. The caramelization that happens during roasting enhances their natural sweetness, making them irresistible.
For a delightful twist, you can add some fresh herbs like rosemary or thyme. A squeeze of lemon juice before serving brightens everything up and adds a refreshing zing. This medley not only looks stunning but also pairs beautifully with turkey or any main dish.
Ingredients
- 2 cups bell peppers (red, yellow, green), chopped
- 1 cup eggplant, diced
- 1 cup zucchini, sliced
- 1 cup carrots, sliced
- 1 cup cherry tomatoes
- 1/4 cup olive oil
- 2 teaspoons garlic powder
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine all the chopped vegetables.
- Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss until everything is well coated.
- Spread the veggies in a single layer on a baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
- Remove from the oven and drizzle with lemon juice before serving.
Savory Mushroom and Wild Rice Pilaf

This Mushroom and Wild Rice Pilaf is a fantastic addition to your Thanksgiving table. The earthy flavors of mushrooms blend perfectly with the nutty taste of wild rice, creating a comforting side dish. It’s not just delicious; it’s also a great way to incorporate more veggies into your meal.
The image showcases a beautifully presented bowl of pilaf, with tender mushrooms nestled among fluffy rice. A sprinkle of fresh herbs adds a pop of color and freshness. This dish is sure to impress your guests and complement your holiday feast.
To make this delightful pilaf, gather the following ingredients:
Ingredients
- 1 cup wild rice
- 2 cups vegetable broth
- 1 cup sliced mushrooms
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the wild rice under cold water. In a pot, combine the wild rice and vegetable broth. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the rice is tender.
- In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
- Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are tender and browned.
- Once the rice is cooked, drain any excess liquid and add it to the skillet with the mushrooms. Stir to combine and season with salt and pepper.
- Garnish with fresh parsley before serving. Enjoy your savory mushroom and wild rice pilaf!
Beet and Goat Cheese Salad

This Beet and Goat Cheese Salad is a colorful and tasty addition to your Thanksgiving table. The vibrant red beets contrast beautifully with the creamy goat cheese, while the peppery arugula adds a fresh kick. Walnuts provide a nice crunch, making every bite enjoyable.
To prepare this salad, start by roasting or boiling the beets until they’re tender. Once cooled, slice them into rounds. In a large bowl, combine the arugula, sliced beets, crumbled goat cheese, and walnuts. Drizzle with a simple vinaigrette made of olive oil, balsamic vinegar, salt, and pepper for a delightful dressing.
This salad not only looks stunning but also packs a punch of flavor. It’s perfect for Thanksgiving or any festive gathering!
Ingredients
- 2 medium beets, roasted or boiled
- 4 cups arugula
- 4 oz goat cheese, crumbled
- 1/2 cup walnuts, toasted
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Prepare the Beets: Roast or boil the beets until tender. Allow them to cool, then slice into rounds.
- Mix the Salad: In a large bowl, combine arugula, sliced beets, crumbled goat cheese, and walnuts.
- Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Dress the Salad: Drizzle the dressing over the salad and toss gently to combine.
- Serve: Enjoy immediately, or chill for a bit before serving to let the flavors meld.
Zucchini and Corn Fritters

These zucchini and corn fritters are a delightful addition to your Thanksgiving table. They are crispy on the outside and tender on the inside, making them a perfect veggie side dish. The bright colors of the zucchini and corn pop against the festive plate, adding a cheerful touch to your meal.
To make these fritters, you’ll need fresh zucchini, sweet corn, and a few simple ingredients. They are easy to whip up and can be served with a dollop of sour cream or yogurt on top. This dish is not just tasty; it’s also a great way to sneak some veggies into your holiday feast.
Gather your friends and family around the table and enjoy these fritters as a fun side. They are sure to be a hit, and everyone will love the crunchy texture and fresh flavors!
Ingredients
- 2 medium zucchinis, grated
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions
- Vegetable oil for frying
Instructions
- Prepare the Zucchini: Grate the zucchinis and place them in a clean kitchen towel. Squeeze out excess moisture.
- Mix Ingredients: In a large bowl, combine the grated zucchini, corn, flour, Parmesan cheese, eggs, baking powder, salt, pepper, and green onions. Stir until well combined.
- Heat Oil: In a skillet, heat vegetable oil over medium heat.
- Fry Fritters: Drop spoonfuls of the mixture into the hot oil. Flatten them slightly with a spatula. Cook for about 3-4 minutes on each side until golden brown.
- Drain: Remove fritters from the skillet and place them on paper towels to drain excess oil.
- Serve: Enjoy warm with a dollop of sour cream or yogurt on top!
Creamed Spinach with Nutmeg

Creamed spinach is a classic side dish that brings a creamy, comforting element to your Thanksgiving table. The vibrant green spinach is enveloped in a rich, velvety sauce, making it a delightful addition to any meal. Adding a hint of nutmeg elevates the flavor, giving it a warm, aromatic touch that pairs beautifully with roasted turkey and other festive dishes.
This dish is not just tasty but also packed with nutrients. Spinach is known for its health benefits, including being rich in iron and vitamins. Plus, the creamy sauce makes it appealing to both kids and adults alike. It’s a great way to sneak in some greens during the holiday feast!
Making creamed spinach is simple and quick. You can prepare it ahead of time and reheat it just before serving, making it a convenient choice for busy holiday cooking. The combination of fresh spinach, cream, and nutmeg creates a comforting dish that everyone will love.
Ingredients
- 1 pound fresh spinach, washed and trimmed
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup toasted pine nuts for garnish
Instructions
- Cook the Spinach: In a large pot, bring water to a boil. Add the spinach and cook for 2-3 minutes until wilted. Drain and squeeze out excess water. Chop the spinach coarsely.
- Make the Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the heavy cream, cooking until the sauce thickens.
- Add Flavor: Stir in the nutmeg, salt, and pepper. If using, add the Parmesan cheese and mix until melted and smooth.
- Combine: Add the chopped spinach to the sauce, stirring well to coat. Cook for another 2-3 minutes until heated through.
- Serve: Transfer to a serving dish and sprinkle with toasted pine nuts before serving.
Cauliflower Gratin with Cheese

Cauliflower Gratin with Cheese is a delightful side dish that brings comfort and flavor to your Thanksgiving table. The image showcases a bubbling, golden-brown gratin, with tender cauliflower florets smothered in a creamy cheese sauce. This dish is not just visually appealing; it’s also a crowd-pleaser.
The combination of cheese and cauliflower creates a rich, savory experience. The gratin is baked until the top is crispy and the cheese is melted, making it a perfect addition to any holiday feast. It pairs wonderfully with turkey and other traditional sides.
Making this dish is simple and rewarding. You can customize it by adding herbs or spices to suit your taste. Whether you’re a cheese lover or just looking for a tasty veggie side, this gratin is a must-try!
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 cups shredded cheese (cheddar or a blend)
- 2 cups heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot, bring salted water to a boil. Add cauliflower florets and cook for about 5 minutes until slightly tender. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in heavy cream, garlic powder, salt, and pepper. Cook until the sauce thickens.
- Remove from heat and stir in shredded cheese until melted and smooth.
- Combine the cauliflower with the cheese sauce and mix well. Pour the mixture into a greased baking dish.
- Sprinkle Parmesan cheese on top and bake for 25-30 minutes until golden and bubbly.
- Garnish with fresh parsley before serving. Enjoy your delicious Cauliflower Gratin!
Spicy Roasted Eggplant

Spicy roasted eggplant is a fantastic addition to your Thanksgiving veggie sides. The image shows beautifully roasted slices of eggplant, perfectly caramelized and topped with a creamy sauce. The vibrant colors and textures make it not just tasty but also visually appealing.
This dish is easy to prepare and brings a delightful kick to your holiday table. The spices enhance the natural flavor of the eggplant, making it a crowd-pleaser. Pair it with a tangy yogurt sauce for a refreshing contrast that balances the heat.
Here’s how to make this delicious spicy roasted eggplant:
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- Fresh herbs for garnish (like parsley or cilantro)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the eggplant slices with olive oil, paprika, cayenne pepper, garlic powder, salt, and pepper until well coated.
- Arrange the eggplant slices in a single layer on a baking sheet.
- Roast in the oven for about 25-30 minutes, flipping halfway through, until golden brown and tender.
- While the eggplant is roasting, mix the yogurt and lemon juice in a small bowl. Season with salt to taste.
- Once the eggplant is done, remove it from the oven and let it cool slightly.
- Serve the roasted eggplant warm, drizzled with the yogurt sauce and garnished with fresh herbs.