6 Flavorful Vegetable Sides for Thanksgiving Dinner

When it comes to Thanksgiving, it’s all about celebrating delicious flavors and seasonal produce. Veggie sides can bring freshness and color to your feast, offering a mix of textures and tastes to balance the richness of the main dishes. Let’s dive into some easy and tasty vegetable options that will make your holiday spread shine.

Maple Glazed Carrots with Thyme

Maple glazed carrots with thyme are a delightful addition to any Thanksgiving table. The vibrant orange of the carrots contrasts beautifully with the earthy green of the thyme, creating a dish that is as pleasing to the eye as it is to the palate. The sweet maple syrup enhances the natural sweetness of the carrots, making them irresistible.

Preparing this dish is simple and quick. Start by peeling and cutting the carrots into uniform pieces for even cooking. The glaze is made by combining maple syrup, butter, and fresh thyme, which adds a lovely aromatic flavor. Cooking the carrots in this mixture allows them to absorb all the delicious flavors.

These glazed carrots not only taste great but also bring a touch of warmth and comfort to your holiday feast. They pair well with turkey and other traditional sides, making them a must-have for Thanksgiving.

Ingredients

• 2 pounds carrots, peeled and cut into sticks
• 1/4 cup maple syrup
• 2 tablespoons unsalted butter
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Instructions

1. In a large skillet, melt the butter over medium heat.
2. Add the carrots and sauté for about 5 minutes until they start to soften.
3. Pour in the maple syrup and sprinkle with thyme, salt, and pepper.
4. Cover and cook for another 10-15 minutes, stirring occasionally, until the carrots are tender and glazed.
5. Serve warm, garnished with additional thyme if desired.

Savory Stuffed Acorn Squash

Stuffed acorn squash is a delightful addition to any Thanksgiving table. The warm, earthy tones of the squash create a cozy vibe, perfect for gathering with loved ones. This dish not only looks beautiful but also offers a wonderful blend of flavors and textures.

To make this dish, you’ll need acorn squash, quinoa, cranberries, nuts, and spices. The squash is roasted until tender, then filled with a savory mixture that brings together sweet and nutty elements. It’s a fantastic way to incorporate seasonal ingredients into your meal.

Here’s how to prepare it:

Ingredients

• 2 medium acorn squashes
• 1 cup quinoa
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup chopped nuts (walnuts or pecans work well)
• 1 teaspoon cinnamon
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squashes in half and scoop out the seeds. Place them cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
3. Roast the squashes for about 30-35 minutes, or until tender.
4. While the squash is roasting, rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the quinoa is fluffy.
5. In a large bowl, mix the cooked quinoa with cranberries, nuts, cinnamon, salt, and pepper.
6. Once the squashes are done, fill each half with the quinoa mixture, packing it in gently.
7. Return the stuffed squashes to the oven for an additional 10 minutes to warm through.
8. Serve warm and enjoy this tasty, festive side dish!

Green Bean Almondine with Lemon Zest

Green Bean Almondine is a classic side dish that brings a touch of elegance to your Thanksgiving table. The vibrant green beans are perfectly cooked, retaining their crunch and bright color. Tossed with toasted almonds and a hint of lemon zest, this dish is both simple and delightful.

The combination of flavors is refreshing. The nuttiness of the almonds complements the green beans beautifully, while the lemon zest adds a zesty brightness that elevates the dish. It’s a great way to balance out the heavier items on your holiday spread.

Making Green Bean Almondine is quick and easy. You can prepare it in under 30 minutes, making it a stress-free addition to your Thanksgiving menu. Plus, it’s a crowd-pleaser that everyone will enjoy!

Ingredients

• 1 pound fresh green beans, trimmed
• 1/4 cup sliced almonds
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Zest of 1 lemon
• Salt and pepper to taste

Instructions

1. Blanch the Green Beans: Bring a pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge them into ice water to stop the cooking process.
2. Toast the Almonds: In a large skillet over medium heat, add the sliced almonds. Toast them for about 3-5 minutes, stirring frequently, until golden brown. Remove and set aside.
3. Sauté the Garlic: In the same skillet, add the butter and olive oil. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add the Green Beans: Drain the green beans from the ice water and add them to the skillet. Toss to coat in the garlic butter. Cook for an additional 2-3 minutes until heated through.
5. Finish with Lemon and Almonds: Remove from heat and stir in the lemon zest, toasted almonds, salt, and pepper. Serve warm and enjoy!

Garlic Mashed Potatoes with Chives

Garlic mashed potatoes with chives are a classic side dish that fits perfectly on any Thanksgiving table. They bring a creamy texture and a punch of flavor that everyone loves. The warmth of the mashed potatoes, combined with the aromatic garlic and fresh chives, creates a comforting dish that complements turkey and other sides beautifully.

Making these mashed potatoes is simple and rewarding. Start by boiling your potatoes until they are tender. While they cook, sauté minced garlic in butter to release its rich flavor. Once the potatoes are ready, mash them with cream and the garlic mixture until smooth. Stir in chopped chives for a fresh finish. This dish not only tastes amazing but also adds a lovely pop of color to your spread.

Here’s how to make your own delicious garlic mashed potatoes with chives:

Ingredients

• 2 pounds of potatoes, peeled and cubed
• 4 cloves of garlic, minced
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1/4 cup fresh chives, chopped
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.
2. Sauté the Garlic: In a small pan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
3. Drain and Mash: Once the potatoes are done, drain them and return them to the pot. Add the garlic butter and heavy cream. Mash until smooth and creamy.
4. Mix in Chives: Stir in the chopped chives and season with salt and pepper to taste.
5. Serve Warm: Transfer to a serving bowl and enjoy your garlic mashed potatoes with chives!

Creamed Spinach with Nutmeg

Creamed spinach is a classic side dish that brings a creamy, comforting element to your Thanksgiving table. The addition of nutmeg adds a warm, aromatic touch that perfectly complements the richness of the dish. This side is not only delicious but also a great way to incorporate greens into your holiday feast.

To make this dish, you’ll want to start with fresh spinach. Sauté it until wilted, then mix it with a creamy sauce made from butter, flour, milk, and cheese. The nutmeg is added for that extra layer of flavor, making it truly special. Serve it warm, and watch it disappear from the table!

Ingredients

• 2 pounds fresh spinach, washed and trimmed
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup grated Parmesan cheese
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions

1. Cook the Spinach: In a large pot, bring water to a boil. Add the spinach and cook for about 2-3 minutes until wilted. Drain and squeeze out excess water. Chop the spinach roughly.
2. Make the Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk, cooking until the mixture thickens.
3. Add Cheese and Nutmeg: Stir in the grated Parmesan cheese and nutmeg. Season with salt and pepper to taste.
4. Combine: Add the chopped spinach to the sauce, mixing well to combine. Cook for an additional 2-3 minutes until heated through.
5. Serve: Transfer to a serving dish and enjoy warm!

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts are a fantastic side dish for Thanksgiving. They bring a delightful crunch and a hint of sweetness that pairs perfectly with the savory flavors of the holiday feast. Tossing them in a balsamic glaze adds a tangy twist that elevates their taste.

The preparation is simple. Start by trimming the Brussels sprouts and cutting them in half. Toss them with olive oil, salt, and pepper, then roast them until they are golden brown and crispy. The balsamic glaze can be drizzled on top just before serving, giving them a beautiful shine and a burst of flavor.

This dish not only looks stunning on the table but also offers a healthy option among the richer Thanksgiving dishes. The vibrant green of the sprouts, combined with the deep brown of the glaze, makes for an eye-catching presentation.

Ingredients

• 1 ½ pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• Salt and pepper to taste
• ½ cup balsamic vinegar
• 2 tablespoons honey
• Pomegranate seeds for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until they are golden brown and crispy, stirring halfway through.
5. While the sprouts are roasting, combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook until it thickens slightly, about 5-7 minutes.
6. Once the Brussels sprouts are done, drizzle the balsamic glaze over them and toss to coat.
7. Garnish with pomegranate seeds if desired, and serve warm.