Food The Best Thanksgiving Sides From the Food & Wine Test Kitchen Be the guest that brings the best dish or prepare an unforgettable spread as host with our collection of the ultimate Thanksgiving side dishes. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Published on October 13, 2023 Photo: Greg DuPree In the last 45 years, Food & Wine has created and tested hundreds of Thanksgiving recipes, sharing new inspiration for holiday spreads each year. After you make the big decision of what main course to serve (turkey or another centerpiece dish), we have easy side dishes to save you time and energy, vegetarian side dishes to cater to all guests, over-the-top ideas for extravagant gatherings, and a slew of ways to prepare staples like squash, sweet potatoes, Brussels sprouts, mashed potatoes, gravy, and dinner rolls. We know that the options can be daunting — here are the best Thanksgiving sides if you're planning ahead for a stellar spread. 01 of 21 Fried Herb Yeast Rolls Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis These buttery, soft yeast rolls strewn with flecks of fried herbs and toasted garlic are rich and buttery with a fluffy crumb that’s so tender it almost melts in your mouth — and they can be made ahead. Get the Recipe 02 of 21 Brussels Sprouts and Sweet Potato Hand Pies Gerard + Belevender Lightly mashed sweet potatoes, brussels sprouts, tangy sour cream, and aged cheddar make up the creamy-cheesy filling in these savory hand pies that taste like a bite of Thanksgiving. Get the Recipe 03 of 21 Apple, Shallot, and Potato Gratin Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely Sweet and tangy apples, buttery potatoes, and sweet shallot team up in these creamy au gratin potatoes. Get the Recipe 04 of 21 Cranberry Kosho Victor Protasio Kosho is a fermented Japanese condiment traditionally prepared with yuzu. This version uses sweet-tart cranberries and gets some heat from jalapeños and their seeds. The resulting puree is sour, spicy, and salty, pairing perfectly with turkey. You can make it up to two weeks ahead in 15 minutes. Get the Recipe 05 of 21 Root Vegetable Tian Greg DuPree For the thinnest, most even slices, rely on a mandoline to cut the layered vegetables for this make-ahead tian, a roasted arrangement of four vegetables. Get the Recipe 06 of 21 Pastrami-and-Rye Stuffing Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Deeply savory, this deli-inspired rye bread stuffing packs layers of flavor from earthy rye, smoky and meaty pastrami, sweet onions, and sharp mustard. It can be assembled two days ahead. Get the Recipe 07 of 21 Mashed Potatoes, Kind of Robuchon-Style Diana Chistruga We have more than 15 variations on mashed potatoes, but Anthony Bourdain's recipe for Joël Robuchon's super silky, super rich, super light version is a comforting, luxurious celebration of butter in all its glory. Get the Recipe 08 of 21 Vegetarian Wild Mushroom Sourdough Dressing Victor Protasio Tangy, crusty sourdough creates a dressing with contrast: chewy center pieces that have soaked up the stock and crispy, toasted edges. Get the Recipe 09 of 21 Owamni Sweet Potatoes with Maple-Chile Crisp Photo: Heami Lee / FOOD STYLING CHELSEA ZIMMER / PROP STYLING / CHRISTINE KEELY Chef Sean Sherman shares a simple, splendid recipe for roasted sweet potatoes with chili crisp, which he serves at his restaurant, Owamni, in Minneapolis. Chiles are native to the Americas, so Sherman cleverly blended dried homegrown chiles with maple sugar to create a wonderful Indigenous take on the cult-favorite Chinese condiment. Get the Recipe 10 of 21 Roasted Carrots with Preserved Lemons and Dates Photo by Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Christina Daley This simple roasted carrots recipe comes together in minutes and delivers big flavors, thanks to the mixed herbs, bright citrus, and sweet dates. Fresh cilantro, parsley, and mint add green freshness to the dish and work wonderfully with the orange, lemon, za'atar, and honey vinaigrette. Get the Recipe 11 of 21 Rainbow Vegetable Gratin Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis Six layers of colorful vegetables cook together in this free-form gratin; panko and Parmigiano-Reggiano absorb extra juices and provide a nice crunch. Get the Recipe 12 of 21 Fresh Figs With Labneh and Carob Molasses Photo by Heami Lee / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Each bite combines a gentle sweetness from the figs glossed in molasses; a floral, creamy freshness from the olive oil and labneh; and a playground of different textures. Get the Recipe 13 of 21 Roasted Broccoli with Lemon and Parmesan Julia Hartbeck With the tang of citrus and a hint of umami from Parmesan, this lemon roasted broccoli recipe hits all the right notes while retaining enough versatility to be paired with a wide range of dishes. Get the Recipe 14 of 21 Green Bean Casserole with Almost-Burnt Almonds David Malosh Tender-crisp green beans are baked in a silky vegetarian sauce, with incredible crunch and intense nutty flavor from browned almonds. Get the Recipe 15 of 21 Brussels Sprouts and Broccoli with Cranberry Agrodolce Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee Golden brown brussels sprouts and almost-charred, smoky broccoli are tossed in a sweet and tangy sauce studded with tart cranberries, Fresno chiles, and shallots for an easy, elegant side dish. Get the Recipe 16 of 21 Three-Cheese Cauliflower Gratin Victor Protasio A powerhouse of English cheeses — Montgomery’s crumbly and nutty Cheddar; Ogleshield, a washed-rind Jersey cow milk cheese; and buttery, blue-veined Colston Bassett Stilton — blankets cauliflower florets in a béchamel. Get the Recipe 17 of 21 Mixed Onion Agrodolce Caitlin Bensel A combination of shallots, cipollini onions, and pearl onions delivers a lovely contrast of shapes and texture, while dried plums add a jammy sweetness. Get the Recipe 18 of 21 Rutabaga, Celery Root, and Potato Gratin Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Earthy celery root and rutabaga anchor the gratin, which is accented by the salty and umami notes of Parmesan cheese. Get the Recipe 19 of 21 Crudités with Carrot Dip and Romesco Sarah Crowder Arrange cucumber, apple sticks, radishes, and any other favorite vegetables to surround two dips made with benne seeds and peanuts. Get the Recipe 20 of 21 Roasted Winter Squash with Vanilla Butter © Con Poulos Fragrant vanilla-bean butter flavors the squash and softens the skin during roasting. Customize your variety of winter squash to keep it interesting. Get the Recipe 21 of 21 Roasted Beets with Beet Green Salsa Verde © John Kernick Tyler Florence uses vibrant beets and their greens to make this fresh side dish that our readers love. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit