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Sign InTurkey and stuffing may get all the glory, but Thanksgiving vegetables are the holiday’s real heroes. Round out your Thanksgiving dinner with creamed spinach , roasted brussels sprouts , and plenty of squash to strike the perfect balance. Our favorite vegetable sides for Thanksgiving are clever takes on the classics that keep our taste buds on their toes. Your guests will ooh and aah at the sight of vibrant beet fritters , and exclaim about the alluring aroma of these coconut-milk-braised carrots as soon as they walk through the door. And don’t forget to make space on the table for the undisputed king of Thanksgiving vegetables: creamy mashed potatoes . (Yes, potatoes count as vegetables. At least in our book, anyway.)
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Photo by Alex Lau, Food Styling by Rebecca Jurkevich1/53Mashed Potatoes With Crispety Cruncheties
Ridiculously, impossibly creamy mashed potatoes with a patatas bravas-inspired topping.
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Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski2/53
Charred Sweet Potatoes With Hot Honey Butter and Lime
When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.
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3/53 Warm Sorghum Salad With Pickled Beets
This salad uses ancient grains to create a dish that reflects Mexico and the American South. For chef Maricela Vega it meshes both of their histories while making the most of the foods she is surrounded by.
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Photo by Emma Fishman, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio4/53
Garlic-and-Parmesan-Braised Greens
Savory, lip-smackingly rich, and meltingly tender—you’ve never had greens quite like this before.
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Photograph by Emma Fishman, Food Styling by D'mytrek Brown, Props from Meilen Ceramics5/53
Beet Fritters With Beet Greens Yogurt
So you love beets but don’t love waiting hours for them to roast? Shred ’em along with some potato to make these crispy dinner fritters.
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Photograph by Jaida Grey Eagle, prop and food styling by Rose Daniels6/53
Beans and Greens Salad With Cranberry-Sumac Dressing
This salad is a textural dream—creamy Tepary beans, sturdy dandelion greens, crumbly goat cheese—but our favorite part might be the bright cranberry-sumac dressing.
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Chelsie Craig7/53
Mashed Baked Potatoes with Chives
Introducing the easiest mashed potatoes of all time.
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Photo by Yudi Ela, food styling by Susie Theodorou, prop styling by Sophie Strangio8/53
Coconut-Milk-Braised Carrots With Coconut Dukkah
A nut-free riff on Egyptian dukkah lends heat, sweetness, and crunch to these tender coconut-braised carrots.
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Photo by Chelsie Craig, food styling by Kat Boytsova9/53
BA's Best Tabbouleh
The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once.
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Photo by Chelsie Craig, Food Styling by Dana Bonagura10/53
Maple-Roasted Carrots
These are the glaziest, most addictive carrots you’ll ever eat.
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Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski11/53
Coconut Creamed Greens
These greens are impossible to stop eating. A sauce of coconut milk, a hot chile, and spices create a full range of bitter, sweet, and tingling flavors.
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Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski12/53
Glazed Leeks With Pine Nut Salsa Verde
When cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde, humble leeks transform into the in-demand side that no one saw coming.
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Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski13/53
Cheesy Cabbage Gratin
Every editor who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. We think you’ll do the same.
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Photo by Emma Fishman, Food Styling by Pearl Jones, Prop Styling by Sophie Strangio14/53
Charred Broccoli Salad With Figs
This charred broccoli salad with swooshes of rich broccoli-tahini sauce is for you, broccoli stans!
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Photo by Gentl and Hyers, food styling by Susie Theodorou, prop styling by Nina Lalli15/53
Sweet Potatoes with Tahini Butter
Steaming offers extreme speed and high hydration, which means that whatever you cook—from seasonal vegetables to proteins—will be done quickly and always moist.
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Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski16/53
Brussels Sprouts With Pistachios and Lime
These roasted whole brussels sprouts get so crispy you’ll worry they’re burnt (they’re not!). Then toss ’em in a date molasses–brown butter glaze.
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Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski17/53
Broccolini With Sesame Sauce and Lemon
Steamed broccolini dressed with a salty-sweet sesame sauce is a bright, palate-cleansing side dish.
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Photo by Alex Lau, Food Styling by Yekaterina Boytsova18/53
Squash and Caramelized Onion Tart
For a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.
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Photo by Alex Lau, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminsky19/53
Ice Water Salad
A stunning salad that's as crunchy and refreshing as it gets—plus, you can make it up to six hours in advance.
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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski20/53
Shingled Sweet Potatoes with Harissa
The classic Thanksgiving side gets a makeover with the addition of harissa—and a really sexy
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Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski21/53
Shaved Fennel Salad with Croutons and Walnuts
This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.
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Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski22/53
Squash and Radicchio Salad With Pecans
This squash-centric salad has an irresistible pecan dressing and hardy radicchio that refuses to wilt.
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Photo by Alex Lau, Food Styling by Yekaterina Boytsova23/53
Vegan Creamed Spinach
A Healthyish take on classic creamed spinach
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Photo by Emma Fishman, Food Styling by D’mytrek Brown24/53
Coconut Brussels Sprouts Gratin
Don’t be surprised if this creamy, coconutty vegan gratin outperforms some of the heavier traditional Thanksgiving sides.
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Photo by Michael Graydon + Nikole Herriott25/53
Smoky Carrot Dip
A sweet and smoky roasted carrot dip with chickpeas, almonds, lemon juice, garlic, and herbs. We could eat it by the bowlful.
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Peden + Munk26/53
Honeynut Squash with Radicchio and Miso
What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.
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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski27/53
Shaved Carrots with Charred Dates
Tangy, crunchy carrots meet soft and sweet blackened dates for literally everything you want in one bite.
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Photo by Oriana Koren, food styling by Lillian Kang, prop styling by Jillian Knox28/53
Bitter Greens With Sweet Mustard Vinaigrette
If you aren’t into bitter greens, this salad from vegetable maestro Bryant Terry may change your mind.
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Michael Graydon + Nikole Herriott29/53
A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.
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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski30/53
Broccoli Caesar
You've never met a better, brighter riff on the classic Caesar than this raw broccoli twist.
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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski31/53
Parsnip Confit with Pickled Currants
Parsnips bathed in warm olive oil and bejeweled with currents means you'll never look at root vegetables the same way again.
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Alex Lau32/53
BA's Best Green Bean Casserole
You can make your own fried shallots or onions, but French’s are astonishingly delicious and practically define this green bean casserole recipe (and you can find them at pretty much any grocery store).
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Alex Lau33/53
Sautéed Collard Greens and Sweet Onion with Paprika
If you can’t find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.
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Photo by Chelsie Craig, Food Styling by Kate Buckens34/53
Roasted Brussels Sprouts with Warm Honey Glaze
Roasty toasty brussels soak up this delicious honey sauce, creating a combo you just can’t beat.
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Michael Graydon + Nikole Herriott35/53
Roasted Sweet Potatoes with Chile Yogurt and Mint
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
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Photo by Laura Murray, Food Styling by Pearl Jones36/53
Aloo Tikki With Hari Chutney
Crispy, bronzed potato patties and a fiery green sauce to dip them in.
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Photo by Alex Lau, food styling by Sue Li37/53
Butternut Squash Steaks with Brown Butter-Sage Sauce
Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.
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Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Sophie Strangio38/53
Roasted Squash Salad With Crispy Chickpeas
Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) adjectives apply to this easy dinner.
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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski39/53
Stir-Fried Brussels Sprouts
With this brussels sprouts recipe, get straight to the good stuff: those sweet, bright green, tender-crisp leaves.
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Alex Lau40/53
Butternut Squash Cacio e Pepe
Think of this butternut cacio e pepe recipe as pasta cacio e pepe...with sausage. It’s comfort food-y, so it could use some fresh greens and/or veggies to help balance it out. Check out step-by-step photos here .
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Photo by Marcus Nilsson, Food Styling by Rebecca Jurkevich, Prop Styling by Angharad Bailey41/53
Twice-Roasted Squash with Parmesan Butter and Grains
Slowly roasting whole, skin-on squash until it’s buttery soft means you can break it open with a spoon.
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Ture Lillegraven42/53
Squash with Dates and Thyme
The sweetness of the acorn squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.
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Alex Lau43/53
Seared Radicchio and Roasted Beets
Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh.
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Photo by Chelsie Craig, food styling by Claire Saffitz44/53
Slow-Cooked Green Beans with Harissa and Cumin
Impossibly soft and caramelized green beans that only ask one thing of you: patience while they roast.
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45/53 Roasted Cauliflower
The key to developing crispy browned surfaces on roasted cauliflower is baking it in a super hot oven on the lowest rack, so the baking sheet is close to the heat radiating off the bottom of the oven.
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Christopher Testani46/53
Roasted Carrots and Red Onions with Fennel and Mint
Toasting the seeds and nuts in oil forms the base of a complex vinaigrette.
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Alex Lau47/53
Green Beans and Cucumbers with Miso Dressing
Crushing and smashing green beans and cucumbers sounds crazy, but it creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of.
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Photo by Chelsie Craig, food styling by Claire Saffitz48/53
Slow-Cooked Winter Squash with Sage and Thyme
Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.
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49/53 Roasted Cauliflower with Capers and Parmesan
This is how vegetables can crisp and caramelize, and not slowly steam and turn to mush.
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Gentl & Hyers50/53
Roasted Carrots with Creamy Nuoc Cham Dressing
This roasted carrots recipe makes extra dressing, which is good because you’ll want to use it on your next burger, over broiled salmon, or in a grain salad.
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Photo by Laura Murray, food styling by Yekaterina Boystova51/53
Italian Chopped Salad
This winter salad with peak season bitter greens, salami, and crispy chickpeas is hearty enough on its own, but not so over-the-top that you can’t also pair it with pasta for dinner.
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Photograph by Kelly Marshall, food styling by Susie Theodorou, prop styling by Sophie Strangio52/53
Raw and Crispy Kale Salad With Ginger and Coconut
In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing.
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Alex Lau53/53
Fennel-Celery Salad with Blue Cheese and Walnuts
Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
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Source : food
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