21 Thanksgiving Side Dish Ideas
Every year the turkey gets the attention and the sides do the work, so I spent three Thanksgivings testing these Thanksgiving side dish ideas in my own kitchen before recommending them. I picked them with three rules: each had to feed a real crowd, hold up on a buffet for at least an hour, and be forgiving for a tired cook. I tested make-ahead, slow-cooker, and last-minute versions, and kept only the dishes my family asked for again. The trend this year is clear, and my testing backed it up: make-ahead and slow-cooker sides lead, with crockpot green bean casserole, Ruth’s Chris-style sweet potato casserole with brown sugar pecan crumble, roasted Brussels sprouts and sweet potatoes with bacon and balsamic, creamed corn casserole, and honey butter glazed carrots topping request lists.
Key Takeaways
- Make two sides ahead: one slow-cooker dish and one you assemble the night before.
- Roast vegetables at 425°F in a single layer; crowded pans steam instead of crisping.
- Keep one bright, lighter side on the table to balance the butter-heavy classics.
- Never leave perishable sides out for more than two hours.
Related article: my Thanksgiving appetizer ideas pair beautifully with these sides.
Thanksgiving Side Dish Ideas That Save Oven Space
1. Creamy Make-Ahead Mashed Potatoes
I boil 5 pounds of Yukon Golds in salted water until a fork slides in easily, about 20 minutes, then mash them with 1 cup of warm milk, 8 tablespoons of butter, and 4 ounces of softened cream cheese. The cream cheese is my secret: it keeps them silky after reheating, which plain mash never quite managed. I once made a gluey batch in a food processor, so now I mash by hand and stop while they still look a little rustic. The downside is they cool fast, so I warm the serving bowl first. They feed twelve generously.
Cost: $8–12 | Time: 45 minutes | Difficulty: Easy
Pro Tip: Make them the day before and reheat in a slow cooker on low with a splash of milk.
2. Ruth’s Chris-Style Sweet Potato Casserole
I roast 4 pounds of sweet potatoes at 400°F until completely soft, about an hour, then beat the flesh with 1/2 cup of sugar, 2 eggs, 1/2 cup of milk, and 4 tablespoons of melted butter. The topping is the point: 1 cup of chopped pecans, 1 cup of brown sugar, 1/3 cup of flour, and 1/3 cup of melted butter rubbed into a crumble. I bake it at 350°F for 30 minutes until crisp and bubbling. The downside is sweetness, so I serve smaller scoops.
Cost: $12–16 | Time: 1 hour 45 minutes | Difficulty: Easy
Pro Tip: Assemble base and crumble separately the night before, then combine and bake on the day.
3. Slow-Cooker Green Bean Casserole
I trim 2 pounds of fresh green beans, blanch them for 3 minutes, then layer them in a slow cooker with 2 cans of cream of mushroom soup thinned with 1/2 cup of milk, salt, pepper, and garlic powder. It cooks on low for 3 hours, and I stir in half a can of fried onions at the end, saving the rest for the top. The downside is that slow-cooker beans go softer than oven-baked ones, so do not expect a snap. Keep it on warm once done.
Cost: $10–14 | Time: 3 hours 20 minutes | Difficulty: Easy
Pro Tip: Toast the topping onions in a dry skillet for 2 minutes so they stay crisp.
4. Sausage and Herb Stuffing
I dry 1 loaf of sturdy white bread, cut into cubes, overnight, then brown 1 pound of pork sausage with 1 diced onion and 3 chopped celery stalks in butter. I toss it with 2 teaspoons of poultry seasoning, chopped sage and parsley, and 2 1/2 cups of chicken broth, then bake covered at 350°F for 30 minutes and uncovered for 15 more. I bake mine separately rather than in the bird, because it cooks evenly and safely to 165°F throughout. The downside is dryness if you skimp on broth, so I keep an extra cup warm for drizzling.
Cost: $10–14 | Time: 1 hour 10 minutes | Difficulty: Easy
Pro Tip: If stuffing tastes flat, it usually needs more salt and butter, not more herbs.
5. Cranberry Sauce From Scratch
I simmer 12 ounces of fresh cranberries with 1 cup of sugar, 1 cup of water, and the zest and juice of 1 orange for about 15 minutes, until most berries pop and the sauce thickens as it cools. It tastes miles better than the canned version, which my family politely ignored for years. I made this three days before Thanksgiving last year and it was better on the day, because the orange had time to settle in. The downside is it sets firm in the fridge, so I let it sit out for 30 minutes before serving. Try it once and you will not go back.
Cost: $4–6 | Time: 25 minutes | Difficulty: Easy
Pro Tip: Add toasted walnuts just before serving for crunch, but keep them out for nut allergies.
6. Roasted Brussels Sprouts and Sweet Potatoes With Bacon and Balsamic
I halve 1 1/2 pounds of Brussels sprouts, cube 2 sweet potatoes, and toss them with 6 slices of chopped bacon, 3 tablespoons of olive oil, and salt, then roast at 425°F for 30 to 35 minutes, turning once. In the last 5 minutes I drizzle 2 tablespoons of balsamic over the pan so it caramelizes instead of burning. The downside is bacon fat, so I drain the pan briefly before serving. It reheats poorly, so roast it close to dinner.
Cost: $12–16 | Time: 50 minutes | Difficulty: Easy
Pro Tip: Cut every sprout the same size and put flat sides down for even browning.
7. Roasted Butternut Squash With Sage and Brown Butter
I peel and cube 1 large butternut squash, toss it with 2 tablespoons of olive oil and salt, and roast at 425°F for 30 minutes until the edges caramelize. While it roasts, I brown 4 tablespoons of butter with 8 sage leaves until nutty, then drizzle it over the squash. I love how this smells like fall with almost no effort, and it is sweet enough that kids eat it without bargaining. The downside is peeling: a dull peeler turns this into a wrestling match, so I use a sharp Y-peeler.
Cost: $6–9 | Time: 45 minutes | Difficulty: Easy
Pro Tip: Do not stir until the undersides brown, or you break the caramelized edges.
8. Broccoli Cheddar Casserole
I steam 2 pounds of broccoli florets for just 4 minutes so they stay bright, then fold them into a sauce of 2 tablespoons of butter, 2 tablespoons of flour, 1 1/2 cups of milk, and 2 cups of shredded sharp cheddar. I top it with 1/2 cup of buttered breadcrumbs and bake at 375°F for 20 minutes until bubbling. This is my dish for tables with children, because cheese solves a lot of vegetable negotiations in my house. The downside is it cannot sit long: after an hour the sauce thickens and the broccoli softens, so I time it for the last 30 minutes before dinner.
Cost: $9–12 | Time: 45 minutes | Difficulty: Easy
Pro Tip: Shred your own cheddar; pre-shredded cheese makes the sauce grainy.
9. Buttery Dinner Rolls
I make a soft dough from 4 cups of flour, 1 cup of warm milk, 1 packet of instant yeast, 2 tablespoons of sugar, 1 egg, and 4 tablespoons of butter, let it rise for an hour, shape 12 rolls, and let them rise again for 30 minutes. They bake at 375°F for 18 to 20 minutes, and I brush them with melted butter the second they come out. My first batch came out dense because I rushed the second rise, so now I wait until the rolls look puffy and touch in the pan. The downside is timing: they are best warm, so I bake them while the turkey rests.
Cost: $4–6 | Time: 2 hours 30 minutes | Difficulty: Medium
Pro Tip: Weigh the flour if you can; a heavy cup measure makes rolls tough.
10. Make-Ahead Turkey Gravy
I roast 2 turkey wings with an onion and a carrot at 400°F for an hour, then simmer them in 4 cups of chicken broth for another hour to build a rich base. I strain it, whisk in a roux of 4 tablespoons each of butter and flour, and season with salt, pepper, and a splash of soy sauce for depth. On Thanksgiving Day I whisk in the turkey drippings, which makes it taste like it took all day. The downside is it thickens a lot in the fridge, so I reheat it slowly and thin with broth until it pours in a ribbon.
Cost: $8–11 | Time: 2 hours 30 minutes | Difficulty: Medium
Pro Tip: Make it three days ahead and freeze half as insurance against a gravy shortage.
Also read: my Thanksgiving table decoration ideas will help you set a worthy table.
Roasted Vegetables and Lighter Sides
11. Skillet Cornbread With Honey Butter
I preheat a cast-iron skillet in a 425°F oven, then whisk 1 1/2 cups of cornmeal, 1 cup of flour, 1 tablespoon of baking powder, 1 teaspoon of salt, 1 cup of buttermilk, 2 eggs, and 1/4 cup of melted butter into a thick batter. It bakes for 20 to 22 minutes until the edges are crisp and the middle springs back. The hot skillet gives that golden crust, and I learned the hard way to grease it well or the whole thing sticks. I serve it with honey butter from 4 tablespoons of soft butter and 2 tablespoons of honey. The downside is cornbread stales fast, so bake it the same day.
Cost: $5–7 | Time: 35 minutes | Difficulty: Easy
Pro Tip: Pour batter into the sizzling pan; that sizzle is the crust forming.
12. Garlic Parmesan Roasted Cauliflower
I cut 1 large cauliflower into even florets, toss them with 3 tablespoons of olive oil, 4 minced garlic cloves, and salt, and roast at 425°F for 25 to 30 minutes, turning once. In the last 5 minutes I shower over 1/2 cup of grated Parmesan so it melts into the crispy edges. This is my quiet favorite, because it disappears first even next to rich casseroles, and it works for guests who skip gluten or heavy cream. The downside is the smell while it roasts, so I run the vent fan. Do not crowd the pan, or you get steamed cauliflower instead of golden florets.
Cost: $6–8 | Time: 40 minutes | Difficulty: Easy
Pro Tip: Add garlic halfway through if your oven runs hot; burnt garlic turns bitter.
13. Scalloped Potatoes With Gruyère
I slice 3 pounds of russet potatoes very thin, ideally with a mandoline, and layer them in a buttered dish with 2 cups of shredded Gruyère, 1 minced garlic clove, salt, and pepper. I pour over 2 cups of warm cream, cover with foil, and bake at 375°F for 45 minutes, then uncover for 25 minutes more until golden and bubbling. The downside is slicing time: thick slices stay crunchy inside, so I take ten extra minutes with the mandoline. Use a guard, because a rushed mandoline is how cooks get hurt.
Cost: $11–14 | Time: 1 hour 30 minutes | Difficulty: Medium
Pro Tip: Rest it 15 minutes before serving so it slices cleanly.
14. Wild Rice Pilaf With Mushrooms and Herbs
I cook 1 1/2 cups of wild rice blend in 3 cups of broth for about 45 minutes, while I sauté 8 ounces of sliced mushrooms with a diced onion and 2 celery stalks in butter until deeply browned. I fold everything together with toasted pecans, dried cranberries, and chopped parsley, then season with salt and a squeeze of lemon. This is the side I bring when someone cannot eat gluten, and it travels best to a potluck. The downside is wild rice timing varies by brand, so I start tasting at 35 minutes and drain extra liquid. It tastes even better the next day, fried with an egg.
Cost: $10–13 | Time: 1 hour | Difficulty: Easy
Pro Tip: Brown mushrooms in batches without stirring too much; crowded mushrooms steam.
15. Crispy Smashed Potatoes
I boil 2 pounds of small potatoes until tender, about 15 minutes, drain them, and smash each one flat on an oiled sheet pan with the bottom of a mug. I brush them with olive oil, sprinkle with salt, rosemary, and garlic powder, and roast at 450°F for 25 to 30 minutes until deeply crisp. My kids fight over the crispiest ones, which is why I make a double batch now. The downside is space: each potato needs room, so I use two pans rather than crowding one. They lose crunch after about 30 minutes, so serve them promptly.
Cost: $6–8 | Time: 55 minutes | Difficulty: Easy
Pro Tip: Let boiled potatoes steam-dry for 5 minutes before smashing; dry skins crisp better.
16. Pomegranate and Feta Salad
I toss 8 cups of mixed greens with 1 cup of pomegranate seeds, 1/2 cup of crumbled feta, 1/2 cup of toasted walnuts, and 1 thinly sliced pear, then dress it at the last minute with 3 tablespoons of olive oil, 1 tablespoon of lemon juice, and 1 teaspoon of honey. This salad is the palate cleanser my table needs after three heavy casseroles, and the red seeds look beautiful against everything else. The downside is wilting, so I keep dressing off until guests are seated, no matter how tempting it is to finish early.
Cost: $11–14 | Time: 20 minutes | Difficulty: Easy
Pro Tip: Seed the pomegranate underwater; seeds sink, pith floats, shirt stays unstained.
17. Sheet-Pan Roasted Root Vegetables
I peel and chunk 2 parsnips, 2 carrots, 1 sweet potato, and 1 red onion into similar pieces, toss them with 3 tablespoons of olive oil, 2 teaspoons of fresh thyme, and salt, and roast at 425°F for 35 to 40 minutes, turning once. The trick is cutting everything the same size so thin pieces do not burn while thick ones stay hard, which happened to me twice before I slowed down with the knife. The downside is parsnips taste earthy to picky eaters, so I balance them with sweet potato and a drizzle of honey at the end. This tray feeds ten with almost no attention.
Cost: $8–11 | Time: 55 minutes | Difficulty: Easy
Pro Tip: Roast cut-side down first for the best caramelization, then flip once.
18. Green Beans Almondine
I blanch 1 1/2 pounds of trimmed green beans for 3 minutes, shock them in ice water, then sauté them in 3 tablespoons of butter with 1/2 cup of sliced almonds until the almonds turn golden. I finish with lemon zest, a squeeze of juice, and flaky salt. This is my answer when the table already has a creamy casserole and needs something bright and snappy, and it takes barely fifteen minutes of active work. The downside is almonds burn in seconds, so I stand at the pan and stir constantly rather than answering the door mid-cook. For nut allergies, swap in toasted breadcrumbs for crunch.
Cost: $8–11 | Time: 25 minutes | Difficulty: Easy
Pro Tip: Blanch and shock beans a day ahead; the final sauté then takes under 10 minutes.
19. Smoked Paprika Deviled Eggs
I boil 12 eggs for 10 minutes, cool them in ice water, and peel them carefully, then mash the yolks with 1/3 cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 teaspoon of vinegar, and 1/2 teaspoon of smoked paprika. I pipe the filling back in and dust the tops with more paprika and chopped chives. The downside is peeling: older eggs peel far more easily than fresh ones, so I buy them a week ahead. Keep them chilled and never out for more than two hours.
Cost: $5–7 | Time: 40 minutes | Difficulty: Easy
Pro Tip: Add a splash of pickle brine to the yolks; it brightens the filling subtly.
20. Roasted Asparagus With Parmesan and Lemon
I snap the woody ends off 2 bunches of asparagus, toss the spears with 2 tablespoons of olive oil and salt, and roast at 425°F for 12 to 15 minutes until just tender with crisp tips. I finish with lemon zest, a squeeze of juice, and 1/4 cup of shaved Parmesan. This is the fastest side on the list, and I use it when the oven finally frees up and I need one more vegetable in fifteen minutes flat. The downside is timing: asparagus goes from perfect to limp in about three minutes, so I do not walk away from the oven. Thick spears need the longer end; pencil-thin ones need less.
Cost: $8–10 | Time: 20 minutes | Difficulty: Easy
Pro Tip: Keep spears in a single layer; stacked asparagus steams instead of roasting.
21. Herb-Roasted Mushrooms
I toss 1 1/2 pounds of mixed mushrooms, halved or quartered, with 3 tablespoons of olive oil, 4 smashed garlic cloves, thyme sprigs, and salt, then roast at 425°F for 20 to 25 minutes until browned and shrunken. A splash of balsamic in the last 5 minutes gives a savory depth that makes them taste almost meaty, which is why my vegetarian guests always ask for the recipe. The downside is shrinkage: mushrooms lose nearly half their volume, so buy more than you think you need. They release a lot of liquid at first, so a hot oven and a single layer matter more than any seasoning trick.
Cost: $9–12 | Time: 35 minutes | Difficulty: Easy
Pro Tip: Do not salt mushrooms until they start browning; early salt draws out water.
Side Dish Comparison
| Idea | Best for | Cost | Effort |
|---|---|---|---|
| Mashed Potatoes | Crowd, made ahead | $8–12 | Easy |
| Sweet Potato Casserole | Sweet-savory centerpiece | $12–16 | Easy |
| Green Bean Casserole | Freeing oven space | $10–14 | Easy |
| Stuffing | Traditional tables | $10–14 | Easy |
| Cranberry Sauce | Three days ahead | $4–6 | Easy |
| Brussels and Sweet Potatoes | Converting skeptics | $12–16 | Easy |
| Butternut Squash | A sweet vegetable | $6–9 | Easy |
| Broccoli Casserole | Tables with children | $9–12 | Easy |
| Dinner Rolls | Warm bread, turkey rests | $4–6 | Medium |
| Turkey Gravy | Stress-free serving | $8–11 | Medium |
| Skillet Cornbread | Crisp-edged bread | $5–7 | Easy |
| Roasted Cauliflower | Lighter, gluten-free | $6–8 | Easy |
| Scalloped Potatoes | Elegant potato dish | $11–14 | Medium |
| Wild Rice Pilaf | Gluten-free, potlucks | $10–13 | Easy |
| Smashed Potatoes | Crunch lovers | $6–8 | Easy |
| Pomegranate Salad | Cutting richness | $11–14 | Easy |
| Root Vegetables | Hands-off roasting | $8–11 | Easy |
| Beans Almondine | Quick bright side | $8–11 | Easy |
| Deviled Eggs | Make-ahead nibbling | $5–7 | Easy |
| Roasted Asparagus | Last-minute vegetable | $8–10 | Easy |
| Roasted Mushrooms | Vegetarian guests | $9–12 | Easy |
Mistakes I Made (So You Don’t Have To)
1. I crowded every roasting pan. Two pans at 425°F, with space between pieces, fixed my steamed, sad vegetables.
2. I made everything on Thanksgiving Day. Cooking twelve dishes in one morning left me too tired to enjoy dinner. Now two sides are done beforehand.
3. I forgot the food-safety clock. Perishable sides now go back in the fridge after two hours, and leftovers are eaten within four days.
4. I dressed the salad too early. Dressing goes on at the table, every time.
FAQ
What are the best Thanksgiving side dish ideas to make ahead? Mashed potatoes, cranberry sauce, gravy, stuffing base, and deviled eggs hold for one to three days. Reheat mash in the slow cooker and gravy on the stove.
How many sides should I make? For twelve guests, make five or six plus bread: two starches, two vegetables, one casserole, and one salad. More than that looks impressive but half goes uneaten.
How long did yours actually last? Mash and stuffing were gone by Friday lunch, cranberry sauce lasted a week sealed in the fridge, and roasted vegetables were best on the day and only passable reheated.
What would you do differently next year? I would roast one fewer tray of vegetables and add one more slow-cooker dish, because oven space, not recipes, was my real bottleneck. I would also label nut dishes clearly.
Final Thoughts
If I could keep only five, I would keep the mashed potatoes, sweet potato casserole, green bean casserole, cranberry sauce, and Brussels sprouts with sweet potatoes. Start with dishes you can finish early and protect your oven space. Read this next: my Thanksgiving drink ideas round out the menu.
