17 Easy Thanksgiving Side Dishes Everyone Will Love

Thanksgiving dinner is at its best when the side dishes feel just as special as the main course. A good spread should have creamy and crispy textures, savory dishes alongside something bright and sweet, and enough variety that everyone can build a plate they love. These 17 Thanksgiving side dishes are designed to be approachable for a home cook while still looking beautiful on a holiday table.

From creamy mashed potatoes and baked mac and cheese to roasted Brussels sprouts, honey-glazed carrots, buttery dinner rolls, and a classic homemade cranberry sauce, this collection covers the flavors and textures that make a Thanksgiving meal feel complete. Several dishes can also be prepared partly ahead of time, which can make the final cooking window much easier to manage.

1. Creamy Garlic Mashed Potatoes

Creamy garlic mashed potatoes are one of those Thanksgiving sides that disappear quickly because they work with almost everything on the table. Yukon Gold potatoes give the mash a naturally buttery texture, while roasted garlic adds mellow flavor without making the dish overpowering.

For the smoothest result, warm the milk and butter before adding them to the potatoes. Serve the mash in a warm porcelain serving bowl with a small pool of melted butter in the center for a simple, classic presentation.

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 5 tablespoons unsalted butter
• 4 garlic cloves, peeled
• 3/4 cup whole milk
• 1 teaspoon kosher salt, plus more for the cooking water
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh chives, optional

How to Make

1. Place the potatoes and garlic cloves in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil.
2. Reduce to a steady simmer and cook for 15–20 minutes, until the potatoes are very tender when pierced with a fork.
3. Drain thoroughly and return the potatoes and garlic to the warm pot for 1–2 minutes to let excess moisture evaporate.
4. Meanwhile, warm the butter and milk together in a small saucepan over low heat until the butter melts.
5. Mash the potatoes and garlic until mostly smooth. Gradually add the warm milk mixture, stirring until creamy.
6. Season with salt and black pepper. Fold in chives if using and serve warm.

Tips

• Warm dairy blends into the potatoes more smoothly than cold milk.
• Avoid overmixing, which can make mashed potatoes gluey.
• For extra garlic flavor, roast the garlic before adding it to the potatoes.

2. Classic Green Bean Casserole

This creamy green bean casserole brings tender green beans together with a savory mushroom sauce and a crisp topping. It has the comforting character expected from a Thanksgiving side while still being simple enough for a busy holiday kitchen.

Fresh green beans give the casserole a pleasant texture, and a homemade mushroom sauce keeps the dish rich without relying on a canned soup base. Bake it just before serving so the topping stays crisp.

Ingredients

• 1 1/2 pounds fresh green beans, trimmed
• 2 tablespoons unsalted butter
• 8 ounces mushrooms, finely sliced
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 1/4 cups whole milk
• 1/2 cup low-sodium chicken broth
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup crispy fried onions

How to Make

1. Blanch the green beans in boiling salted water for 3–4 minutes. Drain and transfer to ice water, then drain again.
2. Melt the butter in a large skillet over medium heat. Add mushrooms and cook for 5–7 minutes until browned.
3. Add garlic and cook for 30 seconds. Sprinkle in flour and stir for 1 minute.
4. Gradually whisk in milk and broth. Cook for 3–5 minutes until thickened.
5. Season with salt and pepper. Stir in the green beans.
6. Transfer to a baking dish and top with crispy onions.
7. Bake at 375°F for about 20 minutes, until bubbling and lightly browned.

Tips

• Dry the blanched green beans well before adding them to the sauce.
• Assemble the casserole several hours ahead and refrigerate until ready to bake.
• Add the crispy onions shortly before baking for the best texture.

3. Maple-Roasted Sweet Potatoes

Roasted sweet potatoes are an easy way to add natural sweetness and beautiful color to a Thanksgiving plate. A light maple glaze caramelizes around the edges while a pinch of cinnamon and black pepper keeps the flavor balanced.

The key is spreading the sweet potatoes into a single layer so they roast instead of steaming. Serve them on a wide ceramic platter for a simple centerpiece-style side.

Ingredients

• 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons pure maple syrup
• 2 tablespoons melted unsalted butter
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

How to Make

1. Heat the oven to 425°F and line a large baking sheet with parchment.
2. Toss sweet potatoes with melted butter, maple syrup, cinnamon, salt, and pepper.
3. Spread them in one even layer without overcrowding the pan.
4. Roast for 25–35 minutes, turning once halfway through.
5. Continue roasting until tender inside and browned around the edges.
6. Serve immediately while warm.

Tips

• Cut the cubes as evenly as possible for consistent cooking.
• Do not overcrowd the pan.
• Add a small extra drizzle of maple syrup immediately before serving if desired.

4. Baked Mac and Cheese

A Thanksgiving table can always use something warm, cheesy, and comforting, and baked mac and cheese fills that role beautifully. A creamy cheddar sauce coats every piece of pasta before the casserole is finished with a lightly crisp golden top.

For the best texture, cook the pasta just until barely al dente before combining it with the sauce. That gives it enough structure to finish cooking in the oven.

Ingredients

• 12 ounces elbow macaroni
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mild cheddar cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

How to Make

1. Heat the oven to 375°F. Cook macaroni in salted water until just al dente, then drain.
2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
3. Gradually whisk in milk and cook until the sauce thickens, about 5–7 minutes.
4. Remove from heat and stir in the cheeses until melted. Season with salt, pepper, and paprika.
5. Fold in the macaroni and transfer to a buttered baking dish.
6. Bake for 20–25 minutes until bubbling and lightly browned.

Tips

• Grate cheese yourself for a smoother sauce.
• Do not overcook the pasta before baking.
• Let the casserole rest for about 5 minutes before serving.

5. Honey-Glazed Carrots

Honey-glazed carrots bring a bright orange color and gentle sweetness to a holiday plate. They require very little preparation but look polished when finished with fresh parsley and a glossy glaze.

Use carrots that are similar in size so they become tender at approximately the same time. Baby carrots can also work, but whole carrots cut on the diagonal create a more attractive presentation.

Ingredients

• 2 pounds carrots, peeled and cut into thick diagonal pieces
• 2 tablespoons unsalted butter, melted
• 2 tablespoons honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley

How to Make

1. Heat the oven to 425°F.
2. Toss carrots with melted butter, honey, salt, and pepper.
3. Arrange in a single layer on a parchment-lined baking sheet.
4. Roast for 25–30 minutes, turning once, until tender and browned.
5. Transfer to a serving platter and sprinkle with parsley.

Tips

• Cut thicker carrots into smaller pieces so everything cooks evenly.
• Roast rather than boil for deeper caramelized flavor.
• Add the parsley after roasting so it stays fresh and bright.

6. Herb Stuffing

Herb stuffing gives the Thanksgiving table a savory, aromatic side with crisp edges and a soft center. Cubes of day-old bread absorb a seasoned broth mixture while onion, celery, sage, and parsley build the familiar holiday flavor.

For a crisp top, use a wide baking dish rather than packing the stuffing into a deep casserole. The extra surface area gives the bread more opportunity to brown.

Ingredients

• 10 cups day-old white or French bread, cut into 1-inch cubes
• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 celery stalks, diced
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1/2 cup chopped fresh parsley
• 2 1/2 cups low-sodium chicken broth
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

How to Make

1. Heat the oven to 375°F. Spread bread cubes on a baking sheet and toast for 8–10 minutes.
2. Melt butter in a large skillet. Add onion and celery and cook for 6–8 minutes.
3. Stir in sage and thyme and cook for 30 seconds.
4. Place toasted bread in a large bowl. Add the vegetables and parsley.
5. Gradually pour in broth, tossing gently until the bread is evenly moistened.
6. Transfer to a buttered baking dish and bake for 30–35 minutes until the top is golden.

Tips

• Day-old bread absorbs broth better than very fresh bread.
• Add broth gradually; stuffing should be moist but not soggy.
• For extra crispness, leave the casserole uncovered while baking.

7. Roasted Brussels Sprouts with Garlic

Roasted Brussels sprouts become especially appealing when their outer leaves turn deeply golden and crisp. Garlic, olive oil, salt, and pepper are enough to make the vegetable flavorful without covering up its natural character.

Serve them on a low ceramic platter so the browned edges remain visible. A final sprinkle of fresh parsley adds color without making the dish complicated.

Ingredients

• 2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

How to Make

1. Heat the oven to 425°F.
2. Toss Brussels sprouts with olive oil, garlic, salt, and pepper.
3. Arrange cut-side down on a large baking sheet.
4. Roast for 20–25 minutes until the cut sides are deeply browned and the centers are tender.
5. Transfer to a serving platter and sprinkle with parsley.

Tips

• Place the cut side against the pan for better browning.
• Avoid overcrowding the baking sheet.
• Smaller sprouts may finish sooner, so check them early.

8. Homemade Cranberry Sauce

A bright cranberry sauce adds exactly the contrast a rich Thanksgiving plate needs. Fresh cranberries simmer with orange juice and sugar until they burst and create a thick, spoonable sauce with a balance of tart and sweet flavors.

This side can be made ahead, which makes it particularly useful for a holiday meal. Chill it in a small porcelain serving bowl and bring it to the table shortly before dinner.

Ingredients

• 12 ounces fresh cranberries
• 3/4 cup granulated sugar
• 1/2 cup fresh orange juice
• 1/2 cup water
• 1 teaspoon finely grated orange zest

How to Make

1. Combine cranberries, sugar, orange juice, water, and orange zest in a saucepan.
2. Bring to a gentle boil over medium heat.
3. Reduce heat and simmer for 10–12 minutes, stirring occasionally.
4. Remove from heat when most berries have burst and the mixture has thickened.
5. Cool to room temperature, then refrigerate until serving.

Tips

• The sauce thickens further as it cools.
• Make it a day ahead for easier Thanksgiving preparation.
• Use fresh orange zest for brighter flavor.

9. Creamy Corn Casserole

Creamy corn casserole is an easy side for guests who enjoy a softer, spoonable vegetable dish. Sweet corn combines with a lightly creamy batter to create a tender casserole with golden edges.

Bake it in a beautiful ceramic dish that can go directly from oven to table. A few visible corn kernels on top make the finished dish look especially inviting.

Ingredients

• 4 cups corn kernels, fresh or thawed frozen
• 1 cup whole milk
• 1/2 cup sour cream
• 1/4 cup melted unsalted butter
• 2 large eggs
• 1/3 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

How to Make

1. Heat the oven to 375°F and butter a medium baking dish.
2. Whisk milk, sour cream, melted butter, eggs, flour, sugar, salt, and pepper.
3. Fold in the corn.
4. Pour into the prepared baking dish.
5. Bake for 35–40 minutes until the edges are golden and the center is set.
6. Rest for 5–10 minutes before serving.

Tips

• Thaw frozen corn completely and drain excess moisture.
• Do not overbake or the center can become dry.
• The casserole is easiest to serve after a short resting period.

10. Garlic Parmesan Roasted Cauliflower

Roasted cauliflower becomes much more flavorful when the florets develop browned edges in a hot oven. Garlic and finely grated Parmesan add savory depth while keeping the preparation straightforward.

Use small to medium florets and leave space between them on the pan. That helps the edges brown instead of trapping steam.

Ingredients

• 1 large head cauliflower, cut into bite-size florets
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup finely grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

How to Make

1. Heat the oven to 425°F.
2. Toss cauliflower with olive oil, garlic, salt, and pepper.
3. Spread in a single layer on a large baking sheet.
4. Roast for 25–30 minutes, turning once.
5. Sprinkle with Parmesan and roast for another 2–3 minutes.
6. Transfer to a platter and finish with parsley.

Tips

• Use finely grated Parmesan so it coats the florets evenly.
• Make sure the florets are dry before roasting.
• Roast at high heat for better browning.

11. Buttery Dinner Rolls

Soft homemade dinner rolls make the Thanksgiving table feel complete. These rolls are lightly buttery, tender inside, and finished with a golden top that pairs beautifully with mashed potatoes, gravy, and roasted vegetables.

Arrange them in a simple ceramic serving basket or shallow stoneware dish lined with a clean linen napkin. Serve warm for the best texture.

Ingredients

• 3 1/2 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 1 cup warm whole milk
• 2 tablespoons granulated sugar
• 1 large egg
• 4 tablespoons unsalted butter, melted
• 1 teaspoon kosher salt

How to Make

1. Combine warm milk, sugar, and yeast. Let stand for 5 minutes.
2. Add egg, melted butter, flour, and salt. Mix until a soft dough forms.
3. Knead for 6–8 minutes until smooth and elastic.
4. Cover and let rise in a warm place for about 1 hour, or until doubled.
5. Divide into 12 pieces and shape into balls. Place in a buttered baking dish.
6. Cover and let rise for another 30–40 minutes.
7. Bake at 375°F for 18–22 minutes until golden.

Tips

• The milk should feel warm, not hot.
• Let the dough rise until visibly puffy rather than relying only on the clock.
• Brush the warm rolls lightly with melted butter after baking.

12. Brown Butter Sage Butternut Squash

Butternut squash pairs naturally with the warm flavors of brown butter and sage. Roasting concentrates the squash’s sweetness while the nutty butter adds richness and the sage provides a savory herbal note.

This dish looks particularly attractive on a wide stoneware platter, where the golden squash pieces can be spread out instead of piled high.

Ingredients

• 2 pounds butternut squash, peeled and cut into 1-inch cubes
• 3 tablespoons unsalted butter
• 8 fresh sage leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

How to Make

1. Heat the oven to 425°F.
2. Arrange squash on a baking sheet and season with salt and pepper.
3. Roast for 25–30 minutes until tender and caramelized.
4. Meanwhile, melt butter in a small skillet over medium heat. Add sage and cook until the butter becomes golden and nutty.
5. Toss the roasted squash with the brown butter and sage.
6. Serve warm.

Tips

• Cut the squash into similar-size pieces.
• Watch the butter closely once it begins browning.
• Keep some sage leaves whole for an attractive presentation.

13. Classic Turkey Gravy

A smooth, savory gravy ties Thanksgiving side dishes together and gives mashed potatoes, stuffing, and roasted vegetables extra richness. This simple version can be made with flavorful poultry drippings or a good-quality low-sodium chicken broth.

Strain the finished gravy if you want an especially smooth texture. Serve it in a warm porcelain gravy boat so it stays part of the table presentation.

Ingredients

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken broth or turkey drippings mixed with broth
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper

How to Make

1. Melt butter in a saucepan over medium heat.
2. Whisk in flour and cook for 2–3 minutes until lightly golden.
3. Gradually whisk in the broth, adding it slowly to prevent lumps.
4. Bring to a gentle simmer and cook for 5–8 minutes until thickened.
5. Season with salt and pepper.
6. Strain through a fine-mesh sieve if a smoother gravy is desired.

Tips

• Add broth gradually while whisking continuously.
• Gravy thickens slightly as it cools.
• If using pan drippings, taste before adding extra salt.

14. Parmesan Roasted Mushrooms

Roasted mushrooms make a savory side that works especially well alongside turkey, mashed potatoes, and stuffing. High oven heat helps concentrate their flavor while garlic, butter, and Parmesan add richness.

Use a large baking sheet so the mushrooms have enough space to roast properly. Serve them in a shallow ceramic bowl where their browned edges remain visible.

Ingredients

• 1 1/2 pounds cremini mushrooms, cleaned and halved if large
• 2 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup finely grated Parmesan
• 1 tablespoon chopped parsley

How to Make

1. Heat the oven to 425°F.
2. Toss mushrooms with butter, olive oil, garlic, salt, and pepper.
3. Spread them across a large baking sheet.
4. Roast for 20–25 minutes until browned and tender.
5. Sprinkle with Parmesan and return to the oven for 2 minutes.
6. Finish with parsley and serve warm.

Tips

• Do not soak mushrooms in water; wipe or rinse briefly and dry thoroughly.
• Give them plenty of room on the pan.
• Add Parmesan near the end so it browns without burning.

15. Creamy Parmesan Cauliflower Gratin

A cauliflower gratin brings a rich, creamy element to the Thanksgiving spread without relying on potatoes for every comforting side. Tender cauliflower is coated in a creamy Parmesan sauce and baked until bubbling with a lightly golden top.

A shallow baking dish helps the sauce and cheese brown evenly. Let it rest briefly before serving so the sauce settles around the cauliflower.

Ingredients

• 1 large head cauliflower, cut into florets
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup finely grated Parmesan
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

How to Make

1. Heat the oven to 375°F. Steam or boil the cauliflower for 4–5 minutes, then drain well.
2. Melt butter in a saucepan. Whisk in flour and cook for 1 minute.
3. Gradually add milk, whisking until smooth. Cook until thickened.
4. Remove from heat and stir in Parmesan, salt, pepper, and garlic powder.
5. Place cauliflower in a buttered baking dish and pour the sauce over it.
6. Bake for 20–25 minutes until bubbling and golden on top.

Tips

• Drain cauliflower thoroughly to prevent watery sauce.
• Finely grated Parmesan melts more evenly.
• Allow the gratin to rest for several minutes before serving.

16. Garlic Butter Corn

Garlic butter corn is one of the fastest Thanksgiving sides in the collection, making it useful when the oven is crowded with other dishes. Sweet corn gets a savory boost from butter and garlic while fresh parsley keeps the finished dish bright.

Serve it in a simple white porcelain bowl or shallow serving dish. It takes only a few minutes to finish on the stovetop.

Ingredients

• 4 cups corn kernels, fresh or thawed frozen
• 3 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley

How to Make

1. Melt butter in a large skillet over medium heat.
2. Add garlic and cook for about 30 seconds.
3. Add corn and cook for 5–7 minutes, stirring occasionally.
4. Season with salt and pepper.
5. Stir in parsley and serve warm.

Tips

• Fresh corn can be used when available.
• Keep the heat moderate so the garlic does not burn.
• Add parsley at the end for the freshest flavor and color.

17. Creamy Spinach Artichoke Bake

A creamy spinach and artichoke bake adds a rich, vegetable-forward side that feels especially welcoming on a holiday table. Tender spinach and chopped artichokes are folded into a creamy cheese mixture and baked until hot and lightly golden.

Serve it with crisp crackers or toasted bread if desired, or simply spoon it onto the plate beside roasted vegetables. A shallow ceramic baking dish keeps the presentation warm and inviting.

Ingredients

• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1 cup chopped canned artichoke hearts, drained
• 4 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup finely grated Parmesan
• 1/2 cup shredded mozzarella
• 2 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

How to Make

1. Heat the oven to 375°F and lightly grease a small baking dish.
2. Mix cream cheese, sour cream, Parmesan, mozzarella, garlic, salt, and pepper.
3. Fold in the well-drained spinach and artichokes.
4. Transfer the mixture to the baking dish and smooth the surface.
5. Bake for 20–25 minutes until hot and lightly golden.
6. Rest for 5 minutes before serving.

Tips

• Squeeze as much water as possible from the spinach.
• Drain the artichokes thoroughly before chopping.
• Let the bake rest briefly so it thickens enough to serve neatly.