Hosting Thanksgiving is something I learned as an adult after moving to the US from Türkiye, and I picked up a few important lessons along the way:
- Feeding a crowd is about more than calculating how much food to make. It also requires thoughtful planning for guests who skip the turkey or follow a specific diet.
- The oven fills up fast. Mixing make-ahead sides with stovetop or air-fryer dishes saves oven space and time.
I picked every recipe on this list with both lessons in mind, so everyone at your table gets a full plate and you do not stress before the first guest arrives.
Most Popular Thanksgiving Vegetable Sides
If you are not sure where to start, start here. These are the sides Foolproof Living’s readers come back to year after year- the ones that would be missed if they were not on the table.
Harvest Salad
Dietary: Gluten-Free, Vegetarian | Difficulty: Easy (No Cooking)Kale, apples, dried figs, pomegranate, pecans, and goat cheese bring sweet, salty, and creamy together in one bowl. The sturdy kale holds up to the dressing, so it does not wilt before dinner.Make-Ahead Notes: Make the dressing up to 2 days ahead. On Thursday morning, toss the kale with the dressing, add the fruits and nuts, and refrigerate. Finish it with the goat cheese and toss right before serving.
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Butter Garlic Green Beans
Dietary: Gluten-Free, Vegetarian, Nut-Free | Difficulty: Easy When my table already has a couple of casseroles, I reach for these bright, crisp green beans to balance out the menu. Made with 3 basic ingredients, they still look special on any holiday plate.Make-Ahead Notes: Boil, ice, and dry the beans up to 3 days ahead to lock in the color and crunch. Right before dinner, all that is left is to sauté them in the garlic butter.
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Green Bean Casserole
Dietary: Vegetarian, Nut-Free | Difficulty: IntermediateAll the comfort of the classic, made without the salty canned mushroom soup. Homemade cheddar and Parmesan sauce adds savory depth, replicating the umami of canned soup, while blanched fresh beans keep their bite.Make-Ahead Notes: Assemble the day before, then bake before dinner, adding a few more minutes since it goes in cold.
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Garlic Rosemary Mashed Potatoes
Dietary: Gluten-Free, Vegetarian, Nut-Free | Difficulty: EasyI steep a few sprigs of rosemary and garlic in warm milk and butter before mixing the mixture into the potatoes, and to me, that rosemary makes them taste and smell like the holidays.Make-Ahead Notes: Make them a day before, then reheat in a low-heat oven right after the turkey comes out.
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Roasted Butternut Squash Salad
Dietary: Gluten-Free, Vegetarian | Difficulty: EasyAdapted from an old Ina Garten recipe, this is my go-to Thanksgiving salad recipe. Maple-roasted squash and cranberries go over peppery arugula with toasted walnuts and shaved Parmesan. What makes it special is the warm cider vinaigrette, made with apple cider, cider vinegar, and shallots simmered down, then whisked with Dijon mustard and olive oil.Make-Ahead Notes: Roast the squash up to 5 days ahead and make the vinaigrette up to a week ahead. Reheat the dressing and assemble the salad right before serving.
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Trisha Yearwood’s Sweet Potato Souffle
Dietary: Vegetarian | Difficulty: IntermediateThis sweet potato dish features a whipped sweet potato base and a crunchy pecan crumble that goes on top. What makes it so good is roasting the sweet potatoes low and slow, which makes them sweeter and softer, so they whip up light and fluffy.Make-Ahead Notes: Assemble the whole dish up to a day ahead, cover and refrigerate. Bake it on Thursday, adding a few extra minutes since it goes in cold.
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Maple Roasted Carrots
Dietary: Gluten-Free, Vegetarian | Difficulty: EasyThese carrots roast in a maple and brown sugar glaze with a pinch of cinnamon until the edges caramelize.Make-Ahead Notes: Roast them a day or two before, refrigerate, then slide them into the oven, covered, while the turkey rests.
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Green Thanksgiving Sides
A Thanksgiving menu usually leans rich and creamy, and a few fresh green sides balance it out. Most of these recipes cook in 20 minutes or less and skip the oven entirely, so they do not compete for oven space.
Sauteed Asparagus and Mushrooms
Dietary: Gluten-Free, Vegan, Nut-Free | Difficulty: EasyAsparagus is a good side on its own, but sautéing it with mushrooms makes it holiday-worthy for me. Everything cooks together in one skillet with garlic, and I like to add a squeeze of lemon at the end to brighten the dish. Make-Ahead Notes: Trim and cut the asparagus the day before; it all comes together in about 10 minutes before dinner.
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Balsamic Brussels Sprouts
Dietary: Gluten-Free, Vegan | Difficulty: EasyThese Brussels sprouts are a year-round favorite that always makes it onto my Thanksgiving menu. I roast them until golden, then toss them in a maple-balsamic glaze (if your oven is full, the recipe card has an air fryer method). A handful of toasted pecans and pomegranate seeds on top adds crunch and a light sweetness.Make-Ahead Notes: They hold up warm, at room temperature, or chilled, so you can roast them before the turkey takes over the oven. To rewarm, 10 minutes in a 350°F oven is enough.
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Air Fryer Green Beans
Dietary: Gluten-Free, Vegan, Nut-Free | Difficulty: EasyIf your stovetop is as crowded as the oven, these green beans need only the air fryer and 4 basic ingredients. They come out tender with crispy edges in under 15 minutes.Make-Ahead Notes: Best made right before serving since they are crispiest straight out of the basket.
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Pan-Sauteed Asparagus
Dietary: Gluten-Free, Vegetarian, Nut-Free | Difficulty: EasyI pan-sear the whole spears in butter, add a little garlic at the end, and finish them with Parmesan, all in one skillet, and in about 10 minutes. It is one of the quickest sides to make while the main is in the oven.Make-Ahead Notes: Sear the asparagus earlier, then reheat it in a skillet and add the Parmesan right before serving.
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Potatoes and Sweet Potatoes
Potatoes are a must on every Thanksgiving table, and below are several options, from simple mashed potatoes to more creative potato recipes you can try.
Most of these can be prepped ahead, a couple can be cooked in the air fryer, and the sweet potato salad needs no reheating.
Sweet Potato Mash
Dietary: Gluten-Free, Vegetarian, Nut-Free | Difficulty: EasyThis has been one of my go-to Thanksgiving sides for over 10 years, mostly because it is a flexible recipe. The sweet potatoes cook in butter and a little cream in a covered pot and get mashed right in the pan. No boiling needed, and it all happens on the stovetop in under 30 minutes. Make-Ahead Notes: Make it 1 to 2 days ahead and reheat it on the stove with a splash of cream, or in the oven.
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Smashed Fingerlings
Dietary: Gluten-Free, Vegan, Nut-Free | Difficulty: EasyBoiled, smashed, and roasted at 450°F for about 20 minutes, these fingerlings come out crispy at the edges and creamy inside, and they only need a basic seasoning mix.Make-Ahead Notes: Boil and smash them earlier in the day, refrigerate, and bake them when you are ready.
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Yukon Gold Mashed Potatoes
Dietary: Gluten-Free, Vegetarian, Nut-Free | Difficulty: EasyThis beginner-friendly mashed potato recipe takes advantage of the naturally buttery Yukon Golds. With just a little butter, sour cream and warm milk, they turn into the creamiest mashed potatoes for your Thanksgiving table.Make-Ahead Notes: Make this dish a day ahead and reheat at 325°F for about 10 minutes. Slide them in right after the turkey comes out, while the oven is still warm.
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Muffin Tin Potatoes
Dietary: Gluten-Free, Vegetarian, Nut-Free | Difficulty: IntermediateThink of these as individual potato gratins that are easier to plate. Layer thin potato slices with garlic, Parmesan, and thyme in a muffin tin, then finish each with a spoonful of cream, and bake until the edges are golden and crisp. Make-Ahead Notes: Assemble the cups up to a day ahead, then let them sit out for 30 minutes before baking.
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Mashed Potato Casserole
Dietary: Vegetarian, Nut-Free | Difficulty: IntermediateIf you cannot decide between sweet and savory, this recipe settles it. Mashed sweet potatoes go on the bottom, creamy Yukon Golds go on top, and the whole dish bakes until golden. It is optional, but I like to finish it with fried leeks on top. You can also add some chopped bacon if you are not cooking for vegetarians.Make-Ahead Notes: Assemble both layers up to 3 days in advance, or freeze for up to a month, then reheat at 350°F until the center is warm. Fry the leeks while it reheats.
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Fingerling Potatoes in Air Fryer
Dietary: Gluten-Free, Vegan, Nut-Free | Difficulty: EasyHalved fingerlings tossed with olive oil, parsley, and garlic powder turn crisp outside and soft and pillowy inside in about 20 minutes, without taking up oven space. Make-Ahead Notes: Best made right before serving, because they are crispiest right out of the basket.
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Red Potatoes in Air Fryer
Dietary: Gluten-Free, Vegan, Nut-Free | Difficulty: EasyBaby red potatoes seasoned with thyme, paprika, and garlic powder come out of the air fryer golden on the outside and creamy inside in about 15 minutes, without taking up oven space.Make-Ahead Notes: They are freshest right after they come out of the air fryer, so make them right before serving.
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Garlic Butter Sweet Potato Stacks
Dietary: Gluten-Free, Vegetarian, Nut-Free | Difficulty: IntermediateToss thin sweet potato slices in melted butter, stack them in a muffin tin, and bake until the edges crisp and the centers turn soft. Add maple syrup and cinnamon for a sweeter version, or keep them savory.Make-Ahead Notes: The stacks can wait in the fridge overnight, already layered in the tin. Let them sit out for 30 minutes and then bake.
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Roasted Sweet Potatoes and Brussels Sprouts
Dietary: Gluten-Free, Vegan | Difficulty: EasyRoast sweet potato cubes and halved Brussels sprouts on one sheet pan with cumin and paprika until the edges caramelize. For Thanksgiving, I like to finish it with chopped pecans and dried cranberries, but it is optional.Make-Ahead Notes: Cut and season the vegetables the day before, then roast them when you are ready.
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Bacon Potato Roses
Dietary: Gluten-Free, Nut-Free | Difficulty: IntermediateIf you want one dish everyone will stop and look at, this is it. Thin potato slices with rosemary, garlic, and Parmesan cheese get rolled up in a strip of bacon and baked in a muffin tin until the edges crisp and open up like rose petals.Make-Ahead Notes: This dish is best on the day it is made. I tested making ahead, and the potatoes changed their color overnight. Plan on about 1 hour and 20 minutes, most of it in the oven.
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Roasted Sweet Potato Salad with a Mediterranean Twist
Dietary: Gluten-Free, Vegetarian | Difficulty: EasyI like to pair caramelized shallots, crispy chickpeas, and creamy feta with classic roasted sweet potatoes that take on all the Mediterranean flavors I grew up with. It is served at room temperature, so it does not need a last-minute spot in the oven.Make-Ahead Notes: Roast the vegetables, candy the walnuts, and whisk the dressing a day or two ahead, then store them separately in the fridge. Assemble the salad right before serving.
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Squash and Fall Vegetables
If your menu already has potatoes covered, you can fit squash and other fall vegetables around the turkey. You can prep or make all but one ahead, and the beets skip the oven entirely.
Roasted Delicata Squash Rings
Dietary: Gluten-Free, Vegetarian, Nut-Free | Difficulty: EasyWhen the oven has a free half hour, this is the quickest squash to prep. Delicata skin is thin enough to eat, so just slice it into rings and roast until the honey caramelizes the edges.Make-Ahead notes: Best made right before serving, so roast these while the turkey rests.
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Roasted Butternut Squash Cubes
Dietary: Gluten-Free, Vegan, Nut-Free | Difficulty: EasyThis is one of my back-pocket recipes, the kind I make without much thought. Buying pre-cut squash skips the hardest part, and it only needs olive oil, salt, and pepper.Make-Ahead Notes: Roast a day ahead, then warm on a sheet pan at 300°F for 10 to 15 minutes.
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Baked Acorn Squash Slices
Dietary: Gluten-Free, Vegan | Difficulty: EasyNext to the savory dishes, these maple and cinnamon slices add a touch of sweetness. Finish with toasted pecans or pumpkin seeds for crunch.Make-Ahead Notes: They can be served warm or at room temperature. You can roast them earlier in the day while the oven is still free.
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Quinoa Stuffed Acorn Squash
Dietary: Gluten-Free, Vegan | Difficulty: IntermediateIf your Thanksgiving gathering has that one vegan, gluten-free guest, make this dish. It can be a main dish for that person and double as a turkey side for everyone else. Each half is stuffed with a filling of quinoa, onion, celery, apple, cranberries, and pecans, so it tastes like stuffing, but without the bread.Make-Ahead Notes: Roast the squash and make the filling up to 2 days ahead. Stuff and warm them in a 275°F oven before serving.
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Cauliflower au Gratin
Dietary: Vegetarian, Nut-Free | Difficulty: IntermediateThis creamy, cheesy gratin, adapted from an old Ina Garten recipe, has been on my short list of dependable holiday sides for over 10 years, and it wins over even the proudest cauliflower skeptics. It bakes at 400°F for 25 to 30 minutes, so you can put it in while the turkey rests.Make-Ahead Notes: Assemble the dish the night before, then add the topping and bake on Thursday.
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Air Fryer Beets
Dietary: Gluten-Free, Vegan, Nut-Free | Difficulty: EasyRed, golden, and Chioggia beets all work here, and mixing the three makes a colorful platter. After about 15 minutes in the air fryer, they come out tender and earthy-sweet.Make-Ahead Notes: Air fry them up to 4 days ahead and keep them in the fridge. Serve them cold or warm them in the air fryer at 350°F for 3 to 4 minutes.
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Salads For Your Thanksgiving Table
Not everyone serves a salad at Thanksgiving, but I always do. Next to the warm sides and the casseroles, I think a salad is the fresh bite that the table needs.
Plus, about half of these need no oven time, and the ones that do can be roasted ahead, so you can assemble them while the turkey rests.
Roasted Pear Salad
Dietary: Gluten-Free, Vegetarian | Difficulty: EasyThis salad brings a fresh, bright contrast to all the rich dishes on the Thanksgiving table. Maple-roasted pears, arugula, goat cheese, pecans, and pomegranate arils are tossed in a simple lemon vinaigrette.Make-Ahead Notes: Roast the pears and make the lemon vinaigrette a day ahead. Assemble and dress at the last minute to keep the greens crisp.
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Roasted Acorn Squash Salad
Dietary: Gluten-Free, Vegetarian, Nut-Free | Difficulty: EasyMaple-cinnamon acorn squash slices top arugula, goat cheese, pepitas, and cranberries. I serve it on a platter instead of tossing everything in a bowl, because the slices break easily and, honestly, it looks better that way.Make-Ahead Notes: Roast the squash 2 to 3 days ahead and keep it in the fridge, then let it come to room temperature before it goes on the platter.
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Shaved Brussels Sprout Salad
Dietary: Gluten-Free, Vegetarian | Difficulty: Easy (No Cooking)This is the salad to have ready before anyone arrives. As the shaved sprouts sit in the lemony dressing, they soften and soak it up, so every bite carries the flavor. Apples, hazelnuts, cranberries, and goat cheese bring extra crunch and creaminess. Make-Ahead Notes: Dress the shaved sprouts the day before, cover, and refrigerate. Assemble with the toppings right before dinner.
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Apple Salad with Raisins
Dietary: Gluten-Free, Vegetarian | Difficulty: Easy (No Cooking)Ready in 15 minutes, this apple spinach salad pairs crisp apples and raisins with sharp cheddar and red onion, all tossed in a tangy yogurt dressing.Make-Ahead Notes: Prep everything but the apples, and make the dressing a day ahead; refrigerate separately. Dress and toss everything right before serving.
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Butternut Squash Quinoa Salad
Dietary: Gluten-Free, Vegan | Difficulty: EasyI start making this salad as soon as squash season begins, and it has ended up on my holiday table a few times. Roasted squash, quinoa, spinach, and cranberries turn into a salad that is just as good warm or cold, so there is no rush to serve it. Make-Ahead Notes: Roast the squash, cook the quinoa, and make the dressing ahead, then store each one separately in the fridge. Buy the spinach fresh that day and toss everything together right before serving.
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Beet Salad with Goat Cheese
Dietary: Gluten-Free, Vegetarian | Difficulty: EasyI first had this salad at a New York City restaurant, and it changed how I thought about beets. Roasted red and golden beets, goat cheese, and walnuts in a maple balsamic dressing make this the most colorful dish on the table.Make-Ahead Notes: Roast the beets and make the dressing up to 2 days ahead, then store them separately in the fridge. Crumble on the goat cheese last so it stays creamy.
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Kale Avocado Salad
Dietary: Gluten-Free, Vegan | Difficulty: Easy If you have a vegan guest, this one is for them. Massaging the kale with the avocado-lemon dressing softens it and makes it creamy, and toasted pine nuts add a welcome crunch.Make-Ahead Notes: Make it no more than 2 hours ahead. If you do, massage the kale for only a couple of minutes so it does not turn mushy.
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Caesar Salad
Dietary: Nut-Free | Difficulty: EasyThe restaurant-style Caesar, worth making from scratch for the holidays: romaine, garlic croutons, and a creamy dressing with anchovies, lemon, and Parmesan. With no fruit or sweetness, this salad balances the sweet potatoes and cranberry sauce.Make-Ahead Notes: Make the croutons up to a week ahead and the dressing up to 5 days ahead. Toss with the romaine right before serving.
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Can you make this ahead of time (day or two before)?
Hello Tina,
You can certainly make it a day ahead and store it in the fridge until you are ready to serve it.
I hope this helps.
Thank you for sharing your great recipes Aysegul. I do know some of them because I m also Turkish. I haven’t tried any of your recipes yet, but I’ll do it for sure when I try. Have a great day!
I am happy to hear that you liked them Seval. Thanks for coming by.
Thanks for your generousity in sharing such healthy and wonderful recipes.
Awww thanks Meena!
WOW! Such a great list of recipes! I would love to try them all!! Thanks for sharing!
Thanks Katerina!
Love that these are all healthier options! I especially love the Quinoa with Butternut Squash. I look forward to making some for our Thanksgiving dinner!
I am thrilled to hear that Natalie. Thanks for coming by!
Oh wow!! I love all these recipes! This Quinoa Butternut Squash recipe was a huge hit in our house. I am definitely adding it to my Thanksgiving menu. Thanks for such a superb group of recipes.
Love your site, your recipes are always easy to understand and not hard to put together. I don’t always use them but I always read and check how to make. Sometimes I’ll change things to what my husband would like. Thanks for making cooking fun and tasty for me.
Hi Margie,
This makes me so happy. Thank you.
What a great round up! Everything looks wonderful – I’m going to try the stuffed acorn squash 🙂
Thanks Mary. I hope you like it as much as we do. Wishing you and yours a happy thanksgiving.
So many good ones here! I’m making your roasted kabocha squash soup for our Thanksgiving this year. That is one of my favorites of yours!