Thanksgiving is a holiday centered around food, family, and gratitude. While the turkey often takes center stage, the side dishes are the unsung heroes that truly complete the feast. But let’s be honest, preparing a massive Thanksgiving meal can be overwhelming. This year, ditch the stress and embrace simplicity with these easy and delicious Thanksgiving side dish recipes. These recipes are designed to be approachable for cooks of all skill levels, using readily available ingredients and straightforward instructions. Get ready to impress your guests without spending days in the kitchen!
**Why Focus on Easy Side Dishes?**
Thanksgiving is about spending time with loved ones, not being chained to the stove. Easy side dishes allow you to enjoy the holiday preparations instead of feeling burdened by them. They also make it easier to delegate tasks to family members who want to contribute to the meal. Plus, simplified recipes don’t sacrifice flavor – these dishes are just as delicious as more complicated ones!
**Planning Your Thanksgiving Side Dish Menu**
Before diving into the recipes, consider these factors when planning your Thanksgiving side dish menu:
* **Guest Preferences:** Take into account any dietary restrictions or preferences among your guests. Offer vegetarian, vegan, or gluten-free options if needed.
* **Variety:** Aim for a variety of flavors and textures. Include creamy dishes, roasted vegetables, and fresh salads to create a balanced meal.
* **Prep Ahead:** Choose recipes that can be partially or fully prepared in advance. This will save you time and stress on Thanksgiving Day.
* **Oven Space:** Consider your oven capacity when planning your menu. Select dishes that can be cooked at similar temperatures or on the stovetop.
* **Balance:** Think about balancing rich dishes with lighter, brighter sides to avoid overwhelming your guests.
**Easy Thanksgiving Side Dish Recipes**
Here are some foolproof side dish recipes to make your Thanksgiving a breeze:
**1. Classic Creamy Mashed Potatoes**
Mashed potatoes are a Thanksgiving staple, and this recipe is incredibly easy to make without sacrificing that creamy, comforting texture.
**Ingredients:**
* 5 lbs Yukon Gold potatoes, peeled and quartered
* 1 cup heavy cream
* 1/2 cup unsalted butter, melted
* Salt and pepper to taste
* Optional: 2 cloves garlic, minced
* Optional: 1/4 cup sour cream or cream cheese for extra richness
**Instructions:**
1. **Boil the Potatoes:** Place the potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
2. **Drain and Mash:** Drain the potatoes well and return them to the pot. If using, add the minced garlic at this stage.
3. **Add Cream and Butter:** Using a potato masher or an electric mixer, mash the potatoes while gradually adding the melted butter and heavy cream. If using sour cream or cream cheese, add it now.
4. **Season and Serve:** Season with salt and pepper to taste. For extra flavor, stir in some fresh herbs like chives or parsley. Serve hot.
**Tips and Variations:**
* **Use a Potato Ricer:** For the smoothest mashed potatoes, use a potato ricer instead of a masher.
* **Brown Butter:** Brown the butter before adding it to the potatoes for a nutty, deeper flavor.
* **Garlic Infusion:** Infuse the cream with garlic by simmering a few cloves of garlic in the cream before adding it to the potatoes.
* **Skin-On Mashed Potatoes:** For a more rustic texture and added nutrients, leave the skins on the potatoes.
**2. Simple Roasted Brussels Sprouts with Balsamic Glaze**
Roasted Brussels sprouts are a delicious and healthy side dish that’s surprisingly easy to prepare. The balsamic glaze adds a touch of sweetness and tanginess.
**Ingredients:**
* 1.5 lbs Brussels sprouts, trimmed and halved
* 2 tbsp olive oil
* Salt and pepper to taste
* 2 tbsp balsamic glaze (store-bought or homemade)
* Optional: 1/4 cup chopped pecans or walnuts
**Instructions:**
1. **Preheat Oven:** Preheat your oven to 400°F (200°C).
2. **Prepare Brussels Sprouts:** In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
3. **Roast:** Spread the Brussels sprouts in a single layer on a baking sheet.
4. **Roast:** Roast for 20-25 minutes, or until the Brussels sprouts are tender and slightly browned, flipping halfway through.
5. **Add Balsamic Glaze:** Remove from the oven and drizzle with balsamic glaze. Toss to coat.
6. **Serve:** Sprinkle with chopped pecans or walnuts, if desired. Serve immediately.
**Tips and Variations:**
* **Crispy Brussels Sprouts:** For extra crispy Brussels sprouts, don’t overcrowd the baking sheet. Make sure the Brussels sprouts are in a single layer with enough space between them.
* **Add Bacon:** Crispy bacon bits add a savory flavor to the Brussels sprouts. Cook the bacon separately and crumble it over the Brussels sprouts after roasting.
* **Maple Syrup:** Substitute maple syrup for balsamic glaze for a sweeter flavor.
* **Lemon Juice:** A squeeze of lemon juice brightens up the flavor of the Brussels sprouts.
**3. Cranberry Sauce (Two Ways: Classic and Orange)**
Cranberry sauce is a must-have on the Thanksgiving table. These two versions offer different flavor profiles to suit your preferences.
**Classic Cranberry Sauce:**
**Ingredients:**
* 1 (12-ounce) bag fresh or frozen cranberries
* 1 cup granulated sugar
* 1 cup water
**Instructions:**
1. **Combine Ingredients:** In a medium saucepan, combine the cranberries, sugar, and water.
2. **Simmer:** Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened.
3. **Cool:** Remove from heat and let cool completely. The sauce will thicken as it cools.
4. **Serve:** Serve chilled or at room temperature.
**Orange Cranberry Sauce:**
**Ingredients:**
* 1 (12-ounce) bag fresh or frozen cranberries
* 1 cup granulated sugar
* 1/2 cup water
* 1/2 cup orange juice
* 1 tbsp orange zest
**Instructions:**
1. **Combine Ingredients:** In a medium saucepan, combine the cranberries, sugar, water, orange juice, and orange zest.
2. **Simmer:** Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened.
3. **Cool:** Remove from heat and let cool completely. The sauce will thicken as it cools.
4. **Serve:** Serve chilled or at room temperature.
**Tips and Variations:**
* **Add Spices:** Add a cinnamon stick, star anise, or cloves to the sauce while simmering for a warm, aromatic flavor.
* **Use Honey or Maple Syrup:** Substitute honey or maple syrup for sugar for a more natural sweetener.
* **Add Nuts:** Stir in chopped walnuts or pecans after the sauce has cooled for added texture.
* **Cranberry Sauce with Apples:** Add diced apples to the cranberry sauce for extra sweetness and flavor.
**4. Green Bean Casserole (From Scratch!)**
Ditch the canned soup and create a delicious green bean casserole from scratch! It’s easier than you think, and the flavor is far superior.
**Ingredients:**
* 1.5 lbs fresh green beans, trimmed
* 2 tbsp olive oil
* 1 onion, chopped
* 8 oz cremini mushrooms, sliced
* 3 cloves garlic, minced
* 1/4 cup all-purpose flour
* 2 cups vegetable broth
* 1/2 cup heavy cream
* Salt and pepper to taste
* 1 cup French fried onions
**Instructions:**
1. **Blanch Green Beans:** Bring a large pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes, or until bright green and slightly tender-crisp. Drain and set aside.
2. **Sauté Vegetables:** In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the mushrooms and cook until softened and browned, about 7-10 minutes. Add the garlic and cook for 1 minute more.
3. **Make Sauce:** Stir in the flour and cook for 1 minute. Gradually whisk in the vegetable broth until smooth. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes. Stir in the heavy cream, salt, and pepper.
4. **Combine:** Add the blanched green beans to the sauce and toss to coat.
5. **Bake:** Pour the green bean mixture into a 9×13 inch baking dish.
6. **Top with Onions:** Sprinkle the French fried onions over the top.
7. **Bake:** Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the casserole is bubbly and the onions are golden brown.
8. **Serve:** Let cool slightly before serving.
**Tips and Variations:**
* **Use Different Mushrooms:** Experiment with different types of mushrooms, such as shiitake or oyster mushrooms.
* **Add Cheese:** Sprinkle shredded cheddar cheese or Gruyere cheese over the casserole before baking for a cheesy twist.
* **Homemade Fried Onions:** Make your own fried onions for a truly from-scratch casserole.
* **Spice it Up:** Add a pinch of red pepper flakes to the sauce for a little heat.
**5. Sweet Potato Casserole with Pecan Streusel Topping**
Sweet potato casserole is a sweet and comforting side dish that’s perfect for Thanksgiving. The pecan streusel topping adds a delicious crunch.
**Ingredients:**
* 3 lbs sweet potatoes, peeled and cubed
* 1/2 cup unsalted butter, softened
* 1/2 cup granulated sugar
* 1/4 cup milk
* 1 tsp vanilla extract
* 1/2 tsp salt
* 1/4 tsp ground cinnamon
* 1/4 tsp ground nutmeg
**Pecan Streusel Topping:**
* 1/2 cup all-purpose flour
* 1/4 cup packed brown sugar
* 1/4 cup unsalted butter, cold and cubed
* 1/2 cup chopped pecans
**Instructions:**
1. **Boil Sweet Potatoes:** Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
2. **Mash Sweet Potatoes:** In a large bowl, mash the sweet potatoes with the softened butter, granulated sugar, milk, vanilla extract, salt, cinnamon, and nutmeg until smooth.
3. **Prepare Streusel Topping:** In a separate bowl, combine the flour, brown sugar, and cold butter. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Stir in the chopped pecans.
4. **Assemble Casserole:** Pour the sweet potato mixture into a 9×13 inch baking dish. Sprinkle the pecan streusel topping evenly over the top.
5. **Bake:** Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
6. **Serve:** Let cool slightly before serving.
**Tips and Variations:**
* **Marshmallow Topping:** For a classic sweet potato casserole, top with marshmallows instead of pecan streusel.
* **Coconut:** Add shredded coconut to the streusel topping for a tropical twist.
* **Bourbon:** Add a splash of bourbon to the sweet potato mixture for a boozy flavor.
* **Gingerbread Spices:** Use gingerbread spices instead of cinnamon and nutmeg for a warm, festive flavor.
**6. Butternut Squash Risotto (Stovetop)**
This creamy and flavorful risotto is a delicious vegetarian option that’s surprisingly easy to make on the stovetop. No special equipment needed!
**Ingredients:**
* 1 medium butternut squash, peeled, seeded, and cubed
* 2 tbsp olive oil, divided
* 1 onion, finely chopped
* 2 cloves garlic, minced
* 1 1/2 cups Arborio rice
* 1/2 cup dry white wine (optional)
* 6 cups vegetable broth, warmed
* 1/2 cup grated Parmesan cheese
* 2 tbsp butter
* Salt and pepper to taste
* Fresh sage leaves, for garnish (optional)
**Instructions:**
1. **Roast Butternut Squash:** Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbsp olive oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender. Alternatively, steam or microwave the squash until tender.
2. **Sauté Aromatics:** Heat remaining 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. **Toast Rice:** Add Arborio rice to the pot and cook, stirring constantly, for 2-3 minutes, until the rice is lightly toasted and translucent.
4. **Deglaze (Optional):** If using, pour in white wine and cook, stirring, until the wine is absorbed.
5. **Add Broth:** Add 1 cup of warm vegetable broth to the rice. Stir constantly until the broth is absorbed.
6. **Continue Adding Broth:** Continue adding broth, one cup at a time, stirring constantly and allowing each cup to be absorbed before adding the next. This process will take about 20-25 minutes, or until the rice is creamy and al dente.
7. **Stir in Squash and Finish:** Stir in the roasted butternut squash, Parmesan cheese, and butter. Season with salt and pepper to taste.
8. **Serve:** Garnish with fresh sage leaves, if desired. Serve immediately.
**Tips and Variations:**
* **Use Different Squash:** Acorn squash or pumpkin can be substituted for butternut squash.
* **Add Protein:** Cooked chicken or shrimp can be added to the risotto for a heartier meal.
* **Vegetarian Parmesan:** Use a vegetarian Parmesan cheese alternative to ensure the dish is vegetarian.
* **Lemon Zest:** Add lemon zest to the risotto for a bright, citrusy flavor.
**7. Apple and Cranberry Salad with Maple-Dijon Vinaigrette**
This refreshing salad adds a bright and flavorful contrast to the richer dishes on the Thanksgiving table.
**Ingredients:**
* 6 cups mixed greens
* 2 apples (such as Honeycrisp or Gala), cored and thinly sliced
* 1 cup dried cranberries
* 1/2 cup crumbled goat cheese (optional)
* 1/4 cup chopped pecans or walnuts
**Maple-Dijon Vinaigrette:**
* 3 tbsp olive oil
* 2 tbsp apple cider vinegar
* 1 tbsp maple syrup
* 1 tsp Dijon mustard
* Salt and pepper to taste
**Instructions:**
1. **Prepare Vinaigrette:** In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
2. **Assemble Salad:** In a large bowl, combine the mixed greens, sliced apples, dried cranberries, goat cheese (if using), and pecans or walnuts.
3. **Dress Salad:** Drizzle the vinaigrette over the salad and toss gently to combine.
4. **Serve:** Serve immediately.
**Tips and Variations:**
* **Pear:** Substitute pears for apples.
* **Pomegranate Seeds:** Add pomegranate seeds for a festive touch.
* **Candied Pecans:** Use candied pecans for extra sweetness and crunch.
* **Bacon Bits:** Add crispy bacon bits for a savory element.
**8. Cornbread Dressing (Simple & Delicious)**
This is a simplified version of traditional stuffing, using cornbread as the base. It’s moist, flavorful, and surprisingly easy to make.
**Ingredients:**
* 1 (14-16 ounce) package cornbread mix, prepared according to package directions and cooled
* 1/2 cup unsalted butter
* 1 onion, chopped
* 2 celery stalks, chopped
* 1 tsp dried sage
* 1/2 tsp dried thyme
* 1/4 tsp black pepper
* 4 cups chicken broth
* 2 large eggs, beaten
* Optional: 1/2 cup crumbled cooked sausage
**Instructions:**
1. **Prepare Cornbread:** Prepare the cornbread according to package directions. Let cool completely, then crumble it into a large bowl.
2. **Sauté Vegetables:** Melt the butter in a large skillet over medium heat. Add the onion and celery and cook until softened, about 5-7 minutes. Stir in the sage, thyme, and pepper.
3. **Combine Ingredients:** Pour the sautéed vegetables over the crumbled cornbread. Add the chicken broth and beaten eggs. Gently mix until just combined.
4. **Add Sausage (Optional):** If using, stir in the crumbled cooked sausage.
5. **Bake:** Pour the mixture into a greased 9×13 inch baking dish.
6. **Bake:** Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until golden brown and set.
7. **Serve:** Let cool slightly before serving.
**Tips and Variations:**
* **Day-Old Cornbread:** Using day-old cornbread will help prevent the dressing from being too mushy.
* **Different Herbs:** Experiment with different herbs, such as rosemary or parsley.
* **Oysters:** Add oysters for a traditional Southern-style cornbread dressing.
* **Cranberries:** Add dried cranberries for a sweet and tart flavor.
**9. Garlic Parmesan Roasted Carrots**
These roasted carrots are a simple and elegant side dish that’s packed with flavor. The garlic and Parmesan cheese create a savory and delicious combination.
**Ingredients:**
* 1.5 lbs carrots, peeled and cut into 1-inch pieces
* 2 tbsp olive oil
* 2 cloves garlic, minced
* 1/4 cup grated Parmesan cheese
* Salt and pepper to taste
* Optional: fresh parsley, chopped, for garnish
**Instructions:**
1. **Preheat Oven:** Preheat oven to 400°F (200°C).
2. **Prepare Carrots:** In a large bowl, toss the carrots with olive oil, minced garlic, Parmesan cheese, salt, and pepper.
3. **Roast:** Spread the carrots in a single layer on a baking sheet.
4. **Roast:** Roast for 20-25 minutes, or until the carrots are tender and slightly browned, flipping halfway through.
5. **Serve:** Garnish with fresh parsley, if desired. Serve immediately.
**Tips and Variations:**
* **Honey Glazed Carrots:** Drizzle with honey during the last few minutes of roasting for a sweet and savory glaze.
* **Thyme:** Add fresh thyme sprigs to the carrots while roasting for an aromatic flavor.
* **Red Pepper Flakes:** Add a pinch of red pepper flakes for a little heat.
* **Maple Syrup:** Substitute maple syrup for honey.
**10. Easy Pea Salad with Bacon and Cheddar**
This updated classic is a quick and easy side that’s always a crowd-pleaser. The addition of bacon and cheddar elevates it beyond the ordinary.
**Ingredients:**
* 2 (10 ounce) packages frozen peas, thawed
* 1/2 cup mayonnaise
* 1/4 cup sour cream
* 1/4 cup red onion, finely chopped
* 1/2 cup cooked bacon, crumbled
* 1/2 cup cheddar cheese, cubed or shredded
* Salt and pepper to taste
**Instructions:**
1. **Combine Ingredients:** In a medium bowl, combine all ingredients: thawed peas, mayonnaise, sour cream, red onion, crumbled bacon, and cheddar cheese.
2. **Season:** Season with salt and pepper to taste.
3. **Chill:** Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. **Serve:** Serve chilled.
**Tips and Variations:**
* **Hard-Boiled Eggs:** Add chopped hard-boiled eggs for extra protein and creaminess.
* **Water Chestnuts:** Add sliced water chestnuts for crunch.
* **Celery:** Add diced celery for added texture.
* **Different Cheese:** Experiment with different cheeses, such as Swiss or Monterey Jack.
**Tips for a Stress-Free Thanksgiving**
* **Make a Detailed Shopping List:** Organize your shopping list by grocery store sections to save time.
* **Prep Ingredients Ahead of Time:** Chop vegetables, measure spices, and prepare sauces in advance.
* **Delegate Tasks:** Don’t be afraid to ask for help from family and friends. Assign tasks such as setting the table, preparing drinks, or bringing a dish.
* **Set the Table the Day Before:** Get the table set the day before to eliminate one task on Thanksgiving Day.
* **Don’t Be Afraid to Simplify:** It’s okay to use store-bought ingredients or take shortcuts when needed. The most important thing is to enjoy the holiday with your loved ones.
* **Clean as You Go:** Wash dishes and wipe down surfaces as you cook to prevent a massive cleanup after the meal.
* **Most Importantly: Relax and Enjoy!** Thanksgiving is about spending time with loved ones and being grateful. Don’t let the stress of cooking overshadow the joy of the holiday.
**Conclusion**
With these easy Thanksgiving side dish recipes, you can create a delicious and memorable meal without spending all day in the kitchen. Remember to plan ahead, delegate tasks, and most importantly, relax and enjoy the holiday with your loved ones. Happy Thanksgiving!