Delicious Thanksgiving Side Dishes That Outshine the Turkey

Thanksgiving Side Dishes

These sides will make every plate more exciting, adding color, flavor, and just the right balance to every bite.

1. Garlic Mashed Potatoes

I have always LOVED mashed potatoes, and my grandma used to make the best version with chopped garlic and parsley inside. From her, I learned to make it extra creamy using milk, butter, and sometimes Parmesan. In this more festive version, the roasted garlic gives the potatoes a warm, mellow flavor that’s worth the extra step. They go with everything, and sometimes I always sneak a spoonful straight from the pot.

Ingredients:

• 1.5 kg potatoes, peeled and cut into chunks
• 1 head of garlic, roasted
• 100 g butter, melted
• 250 ml warm milk or cream
• Salt and pepper to taste

Instructions:

• Roast the garlic: Slice off the top of the garlic head, drizzle with olive oil, add a pinch of salt, wrap in foil, and roast at 180°C (~350°F) for about 35–40 minutes until it’s soft.
• While the garlic is in the oven, boil the potatoes in salted water until they are tender, about 15–20 minutes, and drain well.
• Mash the potatoes while still hot, squeeze in the roasted garlic cloves, add butter and milk, and whip until creamy. An optional touch? Some chopped parsley and a generous sprinkle of Parmesan cheese.
• Season with salt and pepper, and serve warm.

2. Sausage & Herb Stuffing

I like using rustic bread that soaks up flavors from the sausage, onions, and herbs. This stuffing (which I use year-round in other dishes) is fabulous for scooping onto your plate next to the turkey — or eating straight from the baking dish.

Ingredients:

• 500 g rustic bread, cut into 2 cm cubes
• 400 g sausage meat
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh sage, chopped
• 500 ml chicken or vegetable stock
• 2 eggs, lightly beaten
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

• Toast the bread cubes in the oven at 180°C (~350°F) until lightly golden.
• Then, in a large pan, cook the sausage until browned. Remove and set aside.
• In the same pan, melt the butter and sauté the onion and celery until soft.
  Stir in herbs.
• Take a large bowl, and inside it combine the bread cubes, sausage, and the vegetable mixture.
  Pour over the stock and the eggs, and toss gently to coat.
• Finally, transfer everything to a greased baking dish and bake at 180°C (~350°F) for 30–35 minutes. The filling must get golden and crisp on top.

3. Maple Glazed Carrots with Orange and Cretan Honey

These carrots are sweet, buttery, and just a little sticky from the maple syrup, which is exactly why I love them. They take only minutes to prepare, and they bring a pop of color to the table. Want to make them Cretan? Add a tablespoon of thyme honey to the glaze!

Ingredients:

• 500 g carrots, peeled and cut into sticks (or rounds)
• 2 tbsp butter
• 2 tbsp maple syrup
• 1 tbsp Cretan thyme honey
• Juice of one orange
• Salt and pepper to taste

Instructions:

• Peel and wash the carrots, and cut them into halves, sticks, or rounds.
  Steam or boil the carrots until just tender (the cooking time will vary depending on the size).
  Check them with a fork to see if they’re ready.
• Melt the butter in a pan, and stir in the maple syrup, the orange juice, and a tablespoon of a thick, fragrant honey.
  You can also add a cinnamon stick to aff an extra layer of flavor (optional).
• Add the carrots and toss them in the thick glaze until they look shiny and well-coated.
• Season them with salt and pepper.
  You can also add any other dried herb you enjoy. I like this combination with dried oregano, but also sage works well.
• Serve them warm.

4. Green Bean Almondine

Although it sounds fancy, this is a very simple side dish that can save the day in the kitchen when dinner time is getting closer and there’s still much to be cooked! This recipe makes green beans taste special without too much fuss. A quick toss in butter with toasted almonds and lemon juice gives them just the right flavor and crunch.

Ingredients:

• 500 g green beans, trimmed
• 2 tbsp butter (you can replace it with extra virgin olive oil if you prefer)
• 50 g sliced almonds
• Juice of ½ lemon
• Salt and pepper to taste

Instructions:

• Blanch the green beans in salted boiling water for 3–4 minutes, then drain them.
• In a dry pan, toast almonds until they’re lightly golden.
  Remove them from the pan.
• Using the same pan, melt butter (or use a drizzle of olive oil for a lighter, more Mediterranean version), add the beans, add back the almonds, and freshly squeezed lemon juice
  I also add some lemon zest from the same lemon for extra aroma. Toss well.
• Season with salt and pepper. If you enjoy a kick of heat, add a few chili flakes.
• Serve immediately.

5. Sweet Potato Casserole

One of my favorite sides that I used to prepare in Argentina to go with our beloved churrasco (grilled beef, no bone). In this case, and to make it more festive, top the mashed sweet potatoes with pecan (or almond) crumbles. For me, this is dessert pretending to be a side dish… and is addictive!

>> I love sweet potatoes, and this post with sweet potato recipes proves it.

Ingredients:

Instructions:

• Peel and cut the sweet potatoes, wash them, and boil them until they are tender.
  Drain them, mash with butter, and add sugar, milk, and cinnamon.
• Transfer the mixture to a baking dish.
• In a different bowl, mix all the ingredients for the topping and sprinkle them over the sweet potatoes.
• Bake at 180°C (~350°F) for 20–25 minutes until the nuts are golden and the whole house smells like autumn!

6. Cranberry Orange Relish

Don’t you love the combination of fresh and zesty? I do! So, this relish is my go-to when I want a burst of citrusy glory to cut through a heavy meal. Besides, it’s easy and needs just a few ingredients!

You’ve probably noticed cranberries popping up in a lot of my Thanksgiving dishes — it’s because they’re perfectly in season, and I don’t get to enjoy them often, so I make the most of them. Their tart flavor is something I love since I was a kid!

Ingredients:

• 300 g fresh cranberries
• 1 orange, peeled and chopped
• 2–3 tbsp honey

Instructions

• Blend all the ingredients until they are smooth (although I also love a chunky relish).
• Chill in the fridge before you serve.
• That’s it! I told you that it was super easy!

7. Creamed Spinach

Garlicky spinach in a velvety cream sauce… what’s not to like? This is the side I make when I’m short of time, but flavor remains a priority. Especially on busy cooking days when the oven is already full. The sauce (which you can use in countless other recipes) makes even the simplest meal feel special.

Ingredients:

• 500 g spinach leaves
• 2 tbsp butter
• 2 garlic cloves, minced
• 200 ml cream
• Salt and pepper to taste
• Shaved Parmesan or Pecorino to garnish (and melt!)

Instructions:

• Wilt the spinach: Place the spinach in a hot pan with a little oil or even just the water clinging to the leaves after rinsing.
  Stir gently for 1–2 minutes until the leaves collapse and lose their raw firmness.
  Keep in mind that the goal is soft but not overcooked spinach — still bright green, not dull or mushy.
  Drain the excess liquid if necessary.
• In a different pan, melt the butter and then sauté the garlic until it’s fragrant.
• Add some cream and the spinach.
  Stir until everything thickens
• Season, garnish with cheese while it’s very hot, and serve.

8. Roasted Brussels Sprouts with Bacon

For me, bacon bits with a smoky taste perfectly marry the subtle bitterness of Brussels sprouts. This is one of those combinations that wins everyone over — even little people like my kids, who proudly declare that they don’t like sprouts and they don’t eat sprouts.

Ingredients:

• 500 g Brussels sprouts, halved
• 150 g bacon, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Toss the sprouts and bacon with the olive oil in a baking tray
  Season with pepper and just a pinch of salt (remember that bacon is already salty enough).
• Roast at 200°C (~400°F) for 20–25 minutes until everything is crispy and the sprouts get a subtle golden color.
• Serve as soon as they’re out of the oven.

9. Cornbread with Honey Butter

This dish is one of the first things to disappear from the table: Warm cornbread, with a crumbly texture, and honey butter. This is the kind of side that makes everyone reach for seconds.

Ingredients:

Instructions:

• Mix the cornmeal with the flour and the sugar.
• Stir in the wet ingredients: milk, eggs, and melted butter.
• Pour the mixture into a greased baking dish (I use olive oil, but you can use butter and a dust of flour)
  Bake at 180°C (~350°F) for 20–25 minutes.
• In the meantime, mix the honey and the butter, and serve while the cornbread is still warm.

10. Cretan Roasted Root Vegetables with Olive Oil & Herbs

Our last side dish had to be Cretan! Proudly made with our fresh, seasonal produce. This dish is an adaptation of the more common balsamic roasted vegetables. Instead of balsamic, I roast my vegetables the Cretan way — with plenty of extra virgin olive oil, fresh herbs, and a hint of lemon.

Ingredients:

For this dish, you can use whatever seasonal vegetable you find; you can even add some greens. Adding a handful of fresh greens at the end gives this dish a fresh lift and a hint of Cretan flair

• 500 g carrots, peeled and cut into chunks
• 500 g parsnips, peeled and cut into chunks
• 2–3 medium beets, peeled and quartered
• 4 tbsp extra virgin olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• Juice of ½ lemon
• Salt and pepper to taste

Instructions:

• Preheat your oven to 200°C (~400°F).
• In a large bowl, toss the vegetables with the olive oil, the herbs, salt, and pepper until everything is well coated. If you’re adding leafy greens like chard or spinach for a Cretan-style touch, keep them aside for now.
• Spread the vegetables evenly on a baking tray and roast for 35–40 minutes, turning once halfway through, until they are tender and golden at the edges.
• If using greens, sauté them quickly in a little olive oil during the last 5 minutes of roasting time and then toss them with the hot roasted vegetables.
• Finish with a generous drizzle of fresh lemon juice before serving.

Oh… side dishes! Yes, here is where I love to get creative, turning simple ingredients into something else. With thoughtful choices, you can turn the Thanksgiving (or any other) meal into a special memory.

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Fantastic Side Dishes for Thanksgiving