14+ Easy Side Dishes for Thanksgiving!

Okay, so I’ve been making Thanksgiving dinner for like seven years now, and can we talk about how the sides are honestly MORE stressful than the turkey?

Like, the turkey just… sits there and roasts. But the sides? You’ve got timing issues, oven space wars, and everyone has their ONE dish they’ll be personally offended if you don’t make. Last year my brother-in-law literally asked where the green bean casserole was before he even said hello. Sir, it’s in the oven, RELAX.

Anyway, I’ve spent way too many Thanksgivings juggling twelve pots and having small breakdowns over mashed potatoes, so I’ve finally figured out which Thanksgiving recipes are actually doable without losing your mind. These are my ride-or-die easy Thanksgiving recipes that look impressive but won’t make you want to order pizza at 2pm when everything goes wrong.

Let’s do this.

1. Honey Butter Roasted Carrots That Make People Think You’re Fancy

I cannot tell you how many compliments I get on CARROTS. Literally just carrots with butter and honey. My aunt asked for the recipe last year and I was like… it’s three ingredients, Barbara.

Why It’s Amazing: Takes 25 minutes, uses one pan, and makes your vegetable-hating uncle go back for seconds. Also you can prep these in the morning and just throw them in the oven while the turkey rests.

Ingredients:

• 2 lbs baby carrots (or regular carrots cut into sticks—don’t stress about it)
• 3 tablespoons butter (salted, because unsalted butter is a lie)
• 2 tablespoons honey (the squeeze bear kind works fine)
• Salt and pepper (generous on both)
• Fresh thyme if you have it (I usually don’t)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil because cleanup is already going to be a nightmare.
2. Toss carrots with melted butter, honey, salt, and pepper. Get your hands in there, it’s faster.
3. Spread them out in a single layer. Don’t pile them up or they’ll steam instead of roast. Learned that one the hard way.
4. Roast for 20-25 minutes, shaking the pan halfway through.
5. They’re done when they’re tender and the edges look a little caramelized. If they’re not caramelized enough, crank the heat to 425°F for 5 more minutes.

Chaos Notes: If you burn them a little, honestly? Still delicious. The burnt edges are like candy. Also, kids will actually eat these because they’re sweet. VICTORY.

2. Cream Cheese Mashed Potatoes (The Only Recipe That Matters)

My mom made boring mashed potatoes for 30 years until I showed her this recipe and now she refuses to make them any other way. The secret is cream cheese and it’s life-changing.

Why It’s Amazing: These are FLUFFY and tangy and rich and you can make them an hour ahead and keep them warm in a slow cooker. Game changer for Thanksgiving menu planning.

Ingredients:

• 5 lbs russet potatoes (don’t use red potatoes for this, trust me)
• 8 oz cream cheese, softened (leave it on the counter for an hour or microwave it)
• 1/2 cup butter (yes, the whole stick)
• 1 cup milk or cream (whatever you have)
• Salt (like 2 teaspoons at least)
• Garlic powder (optional but recommended)

Instructions:

1. Peel and chop potatoes into chunks. They don’t have to be perfect. Actually, smaller cooks faster.
2. Boil in salted water until they’re fork-tender, like 15-20 minutes.
3. Drain them WELL. Watery potatoes are sad potatoes.
4. Add cream cheese and butter while the potatoes are still hot. Let it melt for a minute.
5. Mash with a potato masher or hand mixer. I use a hand mixer because I’m lazy and it makes them extra fluffy.
6. Add milk gradually until they’re the consistency you want. Some people like them thick, some like them loose. You do you.
7. Season with salt and garlic powder. Taste as you go.

Chaos Notes: You can make these in the morning and reheat them in a crockpot on low. Add a splash of milk when reheating. They’ll stay perfect for hours. I’ve literally made these at 10am for a 3pm dinner and they were fine.

3. Brown Sugar Glazed Sweet Potatoes (Not the Marshmallow Kind)

Listen, I know the marshmallow sweet potato casserole is like a Thanksgiving staple for some people, but I’m gonna be honest… it’s basically dessert. This version is savory-sweet and actually tastes like vegetables.

Why It’s Amazing: No marshmallows to fight about, caramelizes beautifully, and you can eat it without feeling like you just drank a can of frosting.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/3 cup brown sugar (light or dark, doesn’t matter)
• 3 tablespoons butter, melted
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• Pinch of cayenne if you’re feeling spicy (literally)

Instructions:

1. Preheat oven to 375°F.
2. Toss sweet potato cubes with melted butter, brown sugar, cinnamon, and salt.
3. Spread in a baking dish. I use a 9×13 because I always make too much.
4. Bake for 40-45 minutes, stirring halfway through.
5. They’re done when they’re tender and the glaze is sticky and caramelized.

Chaos Notes: These reheat SO well. Make them the day before if you want. Also, if you have pecans lying around, throw some on top for the last 10 minutes. Fancy points.

4. Green Bean Casserole That Doesn’t Use Canned Soup

Okay so the classic green bean casserole is made with canned cream of mushroom soup and I’m not here to judge… but this version from scratch tastes SO much better and it’s not even that much harder.

Why It’s Amazing: Creamy, savory, and those crispy onions on top? Chef’s kiss. Plus you can pronounce all the ingredients.

Ingredients:

• 2 lbs fresh green beans, trimmed (or frozen if you’re short on time)
• 3 tablespoons butter
• 8 oz mushrooms, sliced (baby bellas are great)
• 3 cloves garlic, minced
• 3 tablespoons flour
• 1 1/2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1 cup crispy fried onions (the canned ones from French’s are FINE)
• Salt and pepper

Instructions:

1. Blanch green beans in boiling salted water for 5 minutes. Drain and set aside.
2. In a large skillet, melt butter and cook mushrooms until they’re golden. Takes about 8 minutes.
3. Add garlic and cook for 1 minute until it smells amazing.
4. Sprinkle flour over the mushrooms and stir. It’ll look weird and pasty. That’s normal.
5. Slowly add broth, stirring constantly. It’ll thicken up.
6. Stir in cream, salt, and pepper.
7. Add green beans to the sauce and mix everything together.
8. Transfer to a baking dish, top with crispy onions.
9. Bake at 350°F for 25 minutes until bubbly.

Chaos Notes: You can assemble this the night before and just bake it on Thanksgiving. Don’t put the onions on until right before baking or they’ll get soggy. NOBODY wants soggy onions.

5. Cranberry Sauce with Orange and Ginger (Bye Bye, Canned)

I used to serve the canned cranberry sauce (you know, the one that comes out in the shape of the can) until my friend made fresh cranberry sauce and I realized I’d been living a LIE.

Why It’s Amazing: Takes 15 minutes, tastes a million times better than canned, and you can make it days ahead. Also it’s like the one healthy thing on the table.

Ingredients:

• 12 oz fresh cranberries (one bag from the store)
• 1 cup sugar (you can use less if you want it tart)
• 1 cup orange juice
• Zest of 1 orange
• 1 tablespoon fresh ginger, grated (or 1/2 teaspoon ground)
• Pinch of salt

Instructions:

1. Dump everything into a saucepan.
2. Bring to a boil, then reduce to a simmer.
3. Cook for about 10-15 minutes, stirring occasionally.
4. The cranberries will pop and burst. It’s very satisfying.
5. It’ll look liquidy at first but it thickens as it cools. Don’t panic.
6. Let it cool completely, then refrigerate.

Chaos Notes: This keeps for a WEEK in the fridge, so make it way ahead of time. One less thing to worry about on Turkey Day. Also, if you forget the ginger (I have), it’s still good. Just not AS good.

6. Parmesan Roasted Brussels Sprouts for the Brussels Sprouts Haters

My husband HATED Brussels sprouts until I made them this way. Now he requests them. I’m not saying I’m a miracle worker, but also… kinda am?

Why It’s Amazing: Crispy, cheesy, and even kids will try them (results may vary). Plus they’re legitimacy healthy-ish which balances out the butter situation happening with everything else.

Ingredients:

• 2 lbs Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1/2 cup grated Parmesan (the real stuff, not the shaker can)
• 3 cloves garlic, minced
• Salt and pepper
• Balsamic glaze for drizzling (optional but worth it)

Instructions:

1. Preheat oven to 400°F.
2. Toss Brussels sprouts with olive oil, garlic, salt, and pepper.
3. Spread them cut-side down on a baking sheet. This is important for maximum crispiness.
4. Roast for 20-25 minutes until the bottoms are brown and crispy.
5. Sprinkle Parmesan over the top and roast for another 5 minutes.
6. Drizzle with balsamic glaze if you’re feeling fancy.

Chaos Notes: The outer leaves will get super crispy and some might burn. Those are the BEST parts. Fight anyone who says otherwise. Also, make extra because people will eat more than you think.

7. Cornbread Dressing That’s Better Than Stuffing (Fight Me)

Okay so I’m from the South and we call it dressing, not stuffing, because it’s not cooked inside the bird. But also it’s better than stuffing SO THERE. This is my grandmother’s recipe and it’s the best thing on the table.

Why It’s Amazing: Savory, moist (sorry), herby, and has that perfect crispy top. This is southern living thanksgiving recipes at its finest.

Ingredients:

• 1 pan of cornbread, crumbled (make it from a box, I don’t care)
• 4 cups cubed white bread, toasted
• 1 large onion, diced
• 3 celery stalks, diced
• 4 tablespoons butter
• 3 cups chicken broth
• 2 eggs, beaten
• 1 tablespoon sage (fresh is better but dried works)
• 1 teaspoon thyme
• Salt and pepper

Instructions:

1. Make cornbread the day before and let it get stale. Fresh cornbread is too moist for dressing.
2. Sauté onion and celery in butter until soft, about 10 minutes.
3. In a huge bowl, mix crumbled cornbread and bread cubes.
4. Add the onion mixture, herbs, salt, and pepper.
5. Pour broth over everything and mix. It should be wet but not soupy.
6. Stir in beaten eggs.
7. Spread in a greased 9×13 pan.
8. Bake at 350°F for 45-55 minutes until the top is golden and crispy.

Chaos Notes: You can make this the night before and just bake it on Thanksgiving. If it seems dry before baking, add more broth. Some people like it really moist, some like it drier. There is no right answer and families will fight about this.

8. Maple Roasted Butternut Squash with Pecans

This is the recipe that makes people go “ooh what’s THAT?” Because butternut squash is underrated and deserves more respect.

Why It’s Amazing: Sweet, nutty, fall-flavored perfection. Also it’s pretty which matters when you’re trying to make your table look Pinterest-worthy.

Ingredients:

• 1 large butternut squash, peeled and cubed (or buy it pre-cut because peeling butternut squash is ANNOYING)
• 3 tablespoons olive oil
• 3 tablespoons maple syrup (real maple syrup, not pancake syrup)
• 1/2 teaspoon cinnamon
• Salt and pepper
• 1/2 cup pecans, roughly chopped

Instructions:

1. Preheat oven to 400°F.
2. Toss squash cubes with oil, maple syrup, cinnamon, salt, and pepper.
3. Spread on a baking sheet in a single layer.
4. Roast for 25-30 minutes, flipping halfway through.
5. Add pecans for the last 5 minutes so they toast but don’t burn.

Chaos Notes: If you can’t find butternut squash, use any winter squash. Acorn works. Delicata works. Everything works when it’s covered in maple syrup honestly.

9. Garlic Herb Dinner Rolls That Look Homemade But Aren’t

Full disclosure: I use frozen dinner rolls for this. But I dress them up so they LOOK homemade and nobody knows the difference.

Why It’s Amazing: Warm bread makes everyone happy and you didn’t have to deal with yeast and proofing and all that nonsense.

Ingredients:

• 24 frozen dinner rolls (Rhodes brand works great)
• 1/4 cup butter, melted
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
• 1/2 teaspoon garlic powder
• Flaky sea salt

Instructions:

1. Let frozen rolls thaw and rise according to package directions. This takes like 5 hours so plan ahead.
2. Preheat oven to 350°F.
3. Mix melted butter with garlic, parsley, and garlic powder.
4. Brush rolls with garlic butter before baking.
5. Bake according to package directions, usually 15-20 minutes.
6. Brush with more garlic butter when they come out of the oven.
7. Sprinkle with flaky salt.

Chaos Notes: You can do the rising step the night before and keep them in the fridge overnight. Then just bake them fresh on Thanksgiving. The house will smell AMAZING.

10. Creamed Corn That Doesn’t Come From a Can

Creamed corn got a bad reputation because of the canned stuff, but HOMEMADE creamed corn is actually incredible and tastes nothing like the can.

Why It’s Amazing: Sweet, creamy, and rich. It’s like corn but FANCY. Also you can make it on the stovetop in 20 minutes.

Ingredients:

• 6 cups corn kernels (frozen works great, don’t bother with fresh unless you want to)
• 4 tablespoons butter
• 1/4 cup flour
• 1 1/2 cups heavy cream
• 2 tablespoons sugar
• Salt and pepper
• Pinch of nutmeg (optional but nice)

Instructions:

1. Melt butter in a large skillet over medium heat.
2. Add corn and cook for 5 minutes.
3. Sprinkle flour over the corn and stir. Let it cook for 2 minutes.
4. Add cream, sugar, salt, and pepper.
5. Simmer for 10-15 minutes until it’s thick and creamy.
6. Taste and adjust seasoning.

Chaos Notes: If it’s too thick, add more cream. Too thin? Let it simmer longer. You literally can’t mess this up unless you burn it, and even then, just scrape off the burnt part and nobody will know.

11. Roasted Garlic Mashed Cauliflower (The Low-Carb Option)

I made this one year for my diabetic uncle and now everyone fights over it, even the non-diabetic people. It’s that good.

Why It’s Amazing: Tastes like mashed potatoes but it’s cauliflower so you can pretend you’re being healthy before you eat three slices of pie.

Ingredients:

• 2 large heads of cauliflower, cut into florets
• 1 head of roasted garlic (just wrap a whole head in foil and roast at 400°F for 40 minutes)
• 4 tablespoons butter
• 1/4 cup cream cheese
• 1/4 cup heavy cream
• Salt and pepper
• Chives for garnish

Instructions:

1. Steam or boil cauliflower until it’s super soft, about 15 minutes.
2. Drain it REALLY well. Like, let it sit in the strainer for 10 minutes. Soggy cauliflower mash is sad.
3. Squeeze roasted garlic cloves out of their skins into a food processor.
4. Add cauliflower, butter, cream cheese, and cream.
5. Blend until smooth and creamy.
6. Season with salt and pepper.

Chaos Notes: If you don’t have a food processor, use a blender or even a potato masher. It won’t be AS smooth but it’ll still be delicious. Also, roast the garlic ahead of time. Like days ahead. It keeps in the fridge.

12. Bacon-Wrapped Asparagus (Because Everything’s Better with Bacon)

This is technically an appetizer Thanksgiving style but I serve it as a side dish because BACON. Also it makes the table look fancy.

Why It’s Amazing: Bacon. Do I need another reason? Fine: the bacon fat bastes the asparagus and makes it tender and delicious.

Ingredients:

• 2 bunches asparagus, woody ends trimmed
• 1 lb bacon (not thick-cut, regular works better)
• Olive oil
• Salt and pepper
• Lemon wedges for serving

Instructions:

1. Preheat oven to 400°F.
2. Take 4-5 asparagus spears and wrap them together with a strip of bacon.
3. Place seam-side down on a baking sheet.
4. Drizzle with olive oil, season with salt and pepper.
5. Bake for 20-25 minutes until bacon is crispy.
6. Serve with lemon wedges.

Chaos Notes: You can prep these in the morning and refrigerate them until you’re ready to bake. Also, if the bacon isn’t crispy enough, stick them under the broiler for 2-3 minutes. Watch them carefully because broilers are AGGRESSIVE.

13. Sweet Potato Casserole with Pecan Streusel Topping

Okay so I know I already did sweet potatoes, but this is the DESSERT version for people who need their marshmallow fix. But I do pecans instead because I’m fancy like that.

Why It’s Amazing: Sweet, crunchy, buttery, basically a vegetable pie. Your kids will eat it. Your grandma will eat it. Everyone’s happy.

Ingredients:

For the sweet potatoes:

• 4 lbs sweet potatoes, cooked and mashed
• 1/2 cup butter, melted
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup milk

For the topping:

• 1 cup pecans, chopped
• 1/2 cup brown sugar
• 1/3 cup flour
• 1/3 cup butter, melted

Instructions:

1. Preheat oven to 350°F.
2. Mix mashed sweet potatoes with butter, sugar, eggs, vanilla, and milk.
3. Spread in a greased 9×13 pan.
4. Mix topping ingredients together until crumbly.
5. Sprinkle over sweet potatoes.
6. Bake for 30-35 minutes until the topping is golden.

Chaos Notes: You can bake the sweet potatoes the day before and just mash them when you’re ready. Also, if you MUST use marshmallows instead of the pecan topping, I won’t judge you. Out loud.

14. Sautéed Green Beans with Lemon and Almonds

This is for people who think green bean casserole is too heavy. It’s light, fresh, and takes like 10 minutes.

Why It’s Amazing: Fast, fresh, and you can make it while everything else is finishing up. Also it’s the one bright, fresh thing on a table full of brown food.

Ingredients:

• 2 lbs fresh green beans, trimmed
• 3 tablespoons butter
• 1/2 cup sliced almonds
• Zest of 1 lemon
• Juice of 1/2 lemon
• Salt and pepper
• Red pepper flakes (optional)

Instructions:

1. Blanch green beans in boiling salted water for 4 minutes. Drain.
2. In a large skillet, melt butter and toast almonds until golden, about 3 minutes.
3. Add green beans and toss to coat.
4. Add lemon zest, lemon juice, salt, and pepper.
5. Cook for 2-3 minutes until everything’s heated through.

Chaos Notes: You can blanch the green beans in the morning and keep them in the fridge. Then just sauté them right before serving. Takes 5 minutes and looks like you worked way harder than you did.

15. Classic Mac and Cheese (Because Kids Need Something to Eat)

Every year someone asks if we’re having mac and cheese. Yes, Susan, we’re having mac and cheese because your children refuse to eat literally anything else.

Why It’s Amazing: Creamy, cheesy, kid-approved, and honestly? Adults love it too. It’s comfort food at its finest.

Ingredients:

• 1 lb elbow macaroni
• 4 tablespoons butter
• 4 tablespoons flour
• 3 cups milk
• 3 cups shredded cheddar cheese (sharp is best)
• 1 cup shredded mozzarella
• Salt, pepper, and a pinch of mustard powder
• 1 cup breadcrumbs mixed with 2 tablespoons melted butter (for topping)

Instructions:

1. Cook pasta according to package directions. Drain.
2. In the same pot, melt butter and whisk in flour. Cook for 2 minutes.
3. Gradually add milk, whisking constantly. It’ll thicken.
4. Remove from heat and stir in cheese until melted.
5. Add cooked pasta and stir. Season with salt, pepper, and mustard powder.
6. Pour into a greased 9×13 pan.
7. Top with buttered breadcrumbs.
8. Bake at 350°F for 25-30 minutes until bubbly and golden.

Chaos Notes: You can assemble this the night before and just bake it on Thanksgiving. Don’t put the breadcrumbs on until right before baking. Also, add bacon if you want. Bacon makes everything better. That’s just science.

16. Roasted Root Vegetables with Thyme

This is the “I made vegetables” option that makes you feel accomplished and looks beautiful on the table.

Why It’s Amazing: One pan, minimal effort, and uses up all those random vegetables you bought and forgot about. Also it’s like the most fall-looking dish ever.

Ingredients:

• 2 lbs mixed root vegetables (carrots, parsnips, turnips, potatoes, whatever)
• 3 tablespoons olive oil
• 2 tablespoons butter, melted
• Fresh thyme (or 1 teaspoon dried)
• Salt and pepper
• 2 cloves garlic, minced

Instructions:

1. Preheat oven to 425°F.
2. Cut all vegetables into similar-sized chunks so they cook evenly.
3. Toss with oil, butter, thyme, garlic, salt, and pepper.
4. Spread on a large baking sheet in a single layer.
5. Roast for 35-45 minutes, stirring halfway through, until everything’s tender and caramelized.

Chaos Notes: These reheat well so you can make them ahead if needed. Also, if some pieces get more caramelized than others, that’s GOOD. The variety of textures is the best part.

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Wrapping This Up Before I Get Hungry Again

Look, not every recipe here is going to change your life, but every single one is worth making. And more importantly? Every single one of these Thanksgiving recipes 2024 is DOABLE, even if you’re stressed, even if your oven is the size of a shoebox, even if your family is arriving in three hours and you haven’t started cooking yet. (Been there. Survived.)

My biggest Thanksgiving tip? Make at least half of these ahead of time. Your Thanksgiving Day self will thank you when you’re not having a breakdown over green beans at 2pm.

Also, nobody expects perfection. One year I forgot to turn the oven on for the rolls and we ate cold dinner rolls and LIVED. Your family is there for each other (and let’s be honest, the pie), not to judge your green bean casserole.

Now go make some delicious side dishes and try not to eat all the bacon-wrapped asparagus before dinner starts. Actually, you know what? Eat the asparagus. You’re the cook. You’ve earned it.

Happy cooking! 🦃✨ And may your smoke alarms stay quiet and your relatives stay pleasant.