Hey there, fellow food lover! Picture this: Thanksgiving rolls around, and you’re staring at that massive turkey, wondering how to jazz up the plate without spending all day in the kitchen. I’ve got you covered with these 20 killer fall side dishes that scream autumn vibes—think cozy flavors like cinnamon, maple, and roasted veggies. Whether you’re hosting a crowd or just feeding the fam, these recipes keep things simple, tasty, and totally shareable. Who says sides can’t be the main event? Grab your apron, and let’s make this holiday epic.
1. Roasted Brussels Sprouts with Balsamic Glaze
Roast these little green gems until they’re crispy, and drizzle with balsamic for that sweet-tangy punch. Trust me, even sprout haters convert after one bite.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 4 slices bacon, chopped (optional for vegetarians—skip it!)
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Step-by-Step Instructions
- Preheat your oven to 400°F.
- Toss Brussels sprouts with olive oil, bacon, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, stirring halfway, until edges crisp up.
- Drizzle with balsamic and serve hot.
Why You’ll Love It
These sprouts pack a caramelized crunch that pairs perfectly with turkey. I once forgot the balsamic and they were still good, but that glaze? Game-changer. Quick to prep, they free up oven space for other fall side dishes.
2. Sweet Potato Casserole with Marshmallow Topping
Mash sweet potatoes into creamy goodness, then top with gooey marshmallows for a dessert-like side. It’s basically pie without the crust—who needs rules?
Ingredients
- 4 large sweet potatoes, peeled and cubed
- 1/4 cup butter
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 2 cups mini marshmallows
Step-by-Step Instructions
- Boil sweet potatoes until tender, about 15 minutes.
- Drain and mash with butter, brown sugar, and cinnamon.
- Spread into a baking dish and top with marshmallows.
- Bake at 350°F for 10 minutes until marshmallows brown.
Why You’ll Love It
The sweetness balances savory mains like nothing else. My aunt tried nuts on top once—big nope, overpowered the fluff. This Thanksgiving side dish vanishes fast, and it’s kid-approved.
3. Homemade Cranberry Sauce with Orange Zest
Simmer fresh cranberries with orange for a tart, vibrant sauce that beats the canned stuff every time. Fresh is best, right?
Ingredients
- 12 oz fresh cranberries
- 1 cup sugar
- 1 cup orange juice
- Zest from 1 orange
- 1/2 tsp cinnamon (optional)
Step-by-Step Instructions
- Combine cranberries, sugar, orange juice, and zest in a saucepan.
- Bring to a boil, then simmer for 10 minutes until berries pop.
- Stir in cinnamon if using, and cool to thicken.
Why You’ll Love It
That zesty kick cuts through rich foods beautifully. I swapped lemon once—too sour, stick to orange. Perfect for fall Thanksgiving tables, and leftovers rock on sandwiches.
4. Butternut Squash Risotto
Stir arborio rice with roasted squash for a creamy, comforting bowl. It’s fancy without the fuss—impress your guests effortlessly.
Ingredients
- 1 butternut squash, peeled and cubed
- 1 cup arborio rice
- 4 cups vegetable broth
- 1 onion, diced
- 1/2 cup Parmesan cheese
Step-by-Step Instructions
- Roast squash at 425°F for 20 minutes.
- Sauté onion in olive oil, add rice, and toast for 2 minutes.
- Gradually add broth, stirring until absorbed, about 18 minutes.
- Mix in squash and cheese.
Why You’ll Love It
The nutty flavor screams fall. I undercooked the rice once—crunchy disaster, so stir patiently. This side dish elevates any Thanksgiving spread with minimal effort.
5. Green Bean Almondine
Blanch green beans and toss with toasted almonds for a crisp, nutty twist. Simple, yet it steals the spotlight.
Ingredients
- 1 lb green beans, trimmed
- 1/4 cup sliced almonds
- 2 tbsp butter
- 1 garlic clove, minced
- Lemon juice from 1/2 lemon
Step-by-Step Instructions
- Blanch beans in boiling water for 3 minutes, then ice bath.
- Toast almonds in a pan until golden.
- Melt butter, add garlic, beans, and almonds; squeeze lemon over top.
Why You’ll Love It
Crunchy and fresh, it balances heavy dishes. Skipped the lemon once—bland city, don’t do it. Ideal for busy Thanksgiving cooks who want quick wins.
6. Garlic Mashed Potatoes
Boil Yukon Golds and mash with roasted garlic for silky perfection. Comfort food at its finest—who can resist?
Ingredients
- 2 lbs Yukon Gold potatoes, peeled
- 4 garlic cloves, roasted
- 1/2 cup milk
- 1/4 cup butter
- Salt and pepper
Step-by-Step Instructions
- Boil potatoes until fork-tender, 15 minutes.
- Mash with roasted garlic, milk, and butter.
- Season to taste and fluff with a fork.
Why You’ll Love It
Creamy with a garlic hug. I tried low-fat milk—meh, go full fat. This classic fall side dish is a Thanksgiving must-have, always.
7. Cornbread with Honey Butter
Bake golden cornbread and slather with honey butter for sweet-savory bliss. It’s the hug your plate needs.
Ingredients
- 1 cup cornmeal
- 1 cup flour
- 1/4 cup sugar
- 1 cup buttermilk
- 1/2 cup butter (half for batter, half for honey mix)
Step-by-Step Instructions
- Mix cornmeal, flour, sugar, and baking powder.
- Stir in buttermilk, egg, and melted butter.
- Bake at 400°F in a skillet for 20 minutes.
- Whip remaining butter with honey.
Why You’ll Love It
Moist and crumbly, pairs with everything. Burned the edges once—still ate it, but watch the timer. A fun twist on Thanksgiving sides.
8. Apple Cider Glazed Carrots
Roast carrots in apple cider for a glossy, sweet finish. Fall flavors in every bite—yum!
Ingredients
- 1 lb carrots, sliced
- 1 cup apple cider
- 2 tbsp butter
- 1 tbsp honey
- Fresh thyme
Step-by-Step Instructions
- Boil cider and honey to reduce by half.
- Toss carrots with butter and roast at 375°F for 20 minutes.
- Glaze with cider mix and sprinkle thyme.
Why You’ll Love It
The cider adds autumn magic. Used orange juice instead—close, but not as cozy. Perfect for Thanksgiving, easy peasy.
9. Pumpkin Sage Biscuits
Mix pumpkin puree into biscuit dough with sage for fluffy, herby treats. Breakfast meets side dish.
Ingredients
- 2 cups flour
- 1/2 cup pumpkin puree
- 3/4 cup milk
- 1 tbsp chopped sage
- 4 tsp baking powder
Step-by-Step Instructions
- Combine flour, baking powder, and sage.
- Stir in pumpkin and milk to form dough.
- Drop onto baking sheet and bake at 425°F for 12 minutes.
Why You’ll Love It
Savory with a pumpkin twist. Overkneaded once—tough biscuits, oops. These shine on fall Thanksgiving tables.
10. Stuffed Acorn Squash
Halve squash, stuff with quinoa and cranberries, then bake. Hearty and pretty—Instagram worthy.
Ingredients
- 2 acorn squash, halved
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1/4 cup feta cheese
- 2 tbsp maple syrup
Step-by-Step Instructions
- Roast squash halves at 400°F for 30 minutes.
- Mix quinoa, cranberries, feta, and maple.
- Stuff squash and bake 10 more minutes.
Why You’ll Love It
Filling yet light. Swapped goat cheese for feta—too tangy, feta wins. A standout among Thanksgiving side dishes.
11. Maple Roasted Beets
Toss beets in maple and roast until caramelized. Earthy sweetness at its best.
Ingredients
- 1 lb beets, peeled and wedged
- 3 tbsp maple syrup
- 2 tbsp olive oil
- Balsamic vinegar drizzle
- Fresh rosemary
Step-by-Step Instructions
- Preheat oven to 425°F.
- Coat beets with maple, oil, and rosemary.
- Roast for 35 minutes, stirring once.
- Drizzle with balsamic.
Why You’ll Love It
Transforms beets into candy-like bites. Forgot foil once—messy pan, line it! Great for fall feasts.
12. Garlic Parmesan Roasted Potatoes
Cube potatoes, coat in garlic and Parmesan, then crisp them up. Addictive snacking ahead.
Ingredients
- 2 lbs baby potatoes, halved
- 3 garlic cloves, minced
- 1/4 cup Parmesan
- 3 tbsp olive oil
- Italian herbs
Step-by-Step Instructions
- Toss potatoes with oil, garlic, herbs, and cheese.
- Spread on baking sheet.
- Roast at 400°F for 25 minutes, flip halfway.
Why You’ll Love It
Crispy edges, cheesy goodness. Used cheddar once—not the same punch. Essential Thanksgiving side.
13. Creamed Spinach with Nutmeg
Sauté spinach and simmer in cream with nutmeg. Velvety and nostalgic.
Ingredients
- 1 lb fresh spinach
- 1 cup heavy cream
- 1 onion, diced
- 1/4 tsp nutmeg
- 2 tbsp butter
Step-by-Step Instructions
- Sauté onion in butter.
- Wilt spinach, add cream and nutmeg.
- Simmer until thickened, 5 minutes.
Why You’ll Love It
Rich without overwhelming. Skipped nutmeg—flat taste, don’t. Cozy fall addition.
14. Wild Rice Pilaf with Mushrooms
Cook wild rice with sautéed mushrooms and herbs. Nutty and aromatic.
Ingredients
- 1 cup wild rice
- 8 oz mushrooms, sliced
- 2 cups broth
- 1 onion, chopped
- Fresh parsley
Step-by-Step Instructions
- Cook rice in broth for 45 minutes.
- Sauté mushrooms and onion.
- Mix together and garnish with parsley.
Why You’ll Love It
Textural contrast rocks. Overcooked rice once—mushy, time it right. Thanksgiving hero.
15. Balsamic Roasted Vegetables
Mix seasonal veggies with balsamic and roast. Colorful and effortless.
Ingredients
- Assorted veggies (carrots, zucchini, bell peppers)
- 3 tbsp balsamic
- 2 tbsp olive oil
- Garlic powder
- Salt
Step-by-Step Instructions
- Chop veggies evenly.
- Toss with balsamic, oil, and seasonings.
- Roast at 425°F for 20-25 minutes.
Why You’ll Love It
Versatile for any produce. Added too much balsamic—soggy, balance it. Fall side staple.
16. Cheesy Cauliflower Gratin
Bake cauliflower in cheese sauce until bubbly. Low-carb comfort.
Ingredients
- 1 head cauliflower, florets
- 1 cup cheddar cheese
- 1 cup milk
- 2 tbsp flour
- 1/4 cup breadcrumbs
Step-by-Step Instructions
- Steam cauliflower 5 minutes.
- Make cheese sauce with milk, flour, and cheddar.
- Combine, top with breadcrumbs, bake at 375°F for 15 minutes.
Why You’ll Love It
Gooey and satisfying. Used mozzarella—stringy win. Sneaky healthy Thanksgiving option.
17. Pear and Walnut Salad
Toss greens with sliced pears, walnuts, and vinaigrette. Fresh crunch.
Ingredients
- Mixed greens
- 2 pears, sliced
- 1/2 cup walnuts, toasted
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
Step-by-Step Instructions
- Whisk oil and vinegar for dressing.
- Layer greens, pears, and walnuts.
- Drizzle dressing and toss.
Why You’ll Love It
Lightens the meal. Overripe pears—mushy, pick firm. Refreshing fall touch.
18. Herb Stuffing with Sausage
Mix bread cubes with herbs and sausage, then bake. Savory heaven.
Ingredients
- 8 cups bread cubes
- 1 lb sausage, cooked
- 2 celery stalks, chopped
- 1 onion, diced
- Fresh herbs (sage, thyme)
Step-by-Step Instructions
- Sauté celery, onion, and sausage.
- Toss with bread and herbs, moisten with broth.
- Bake at 350°F for 30 minutes.
Why You’ll Love It
Herby and hearty. Vegetarian version sans sausage—still delish. Thanksgiving classic with twist.
19. Cinnamon Roasted Apples
Slice apples, sprinkle cinnamon, and roast soft. Dessert-side hybrid.
Ingredients
- 4 apples, wedged
- 2 tbsp butter
- 1 tbsp cinnamon
- 1/4 cup brown sugar
- Vanilla ice cream (optional)
Step-by-Step Instructions
- Toss apples with butter, cinnamon, and sugar.
- Roast at 375°F for 20 minutes.
- Serve warm.
Why You’ll Love It
Warm and spiced. Added nutmeg—overkill, cinnamon solo shines. Fun Thanksgiving ender.
20. Kale and Quinoa Salad with Pomegranate
Combine kale, quinoa, and pomegranate seeds for a superfood side. Vibrant and healthy—balance that feast!
Ingredients
- 1 bunch kale, massaged
- 1 cup cooked quinoa
- 1/2 cup pomegranate seeds
- 1/4 cup feta
- Lemon vinaigrette
Step-by-Step Instructions
- Massage kale with oil to soften.
- Mix with quinoa, seeds, and feta.
- Dress with lemon juice and oil.
Why You’ll Love It
Bursts of flavor and crunch. Skipped massaging—tough leaves, always do it. Healthy fall side that feels indulgent.
There you have it—20 fall side dishes ready to rock your Thanksgiving. These babies bring flavor, ease, and that cozy autumn feel without chaining you to the stove. Pick a few, mix ’em up, and watch your table glow. Happy feasting, friend!
