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Thanksgiving dinner is really all about the side dishes.
The turkey gets the spotlight, but it is the stuffing, the potatoes and the casseroles that everyone piles onto their plate first. The trick is choosing sides that are easy on the cook and that the kids will actually eat.
Here are 15 easy Thanksgiving side dishes the whole family will love, from make ahead mashed potatoes to soft homemade dinner rolls.
The Best Easy Thanksgiving Side Dishes
This article is all about the best easy Thanksgiving side dishes.
1. Green Bean Casserole From Scratch
What it is: Fresh green beans baked in a homemade creamy mushroom sauce, with a crunchy breadcrumb and Parmesan topping instead of the canned soup version.
The sauce is just butter, cremini mushrooms, onion, garlic, a little flour, broth and milk, so it comes together on the stove while the beans cook. It tastes like the classic, only fresher. Tip: Boil the green beans for only about 4 minutes, then drop them into ice water so they stay crisp-tender and bright green after baking.
2. Homemade Buttery Herb Stuffing
What it is: A classic from-scratch stuffing made with toasted bread cubes, butter, onion, celery, garlic and fresh sage, parsley and rosemary. Golden on top and soft inside.
This is the no-surprises stuffing that kids and grandparents both go back for. Chicken stock and a couple of eggs hold it together, and it bakes uncovered so the top turns crisp. Tip: Toast the bread cubes in the oven first until they are dry like croutons. That is what keeps the stuffing from turning mushy.
3. Sweet Potato Casserole With Marshmallows and Pecans
What it is: Mashed sweet potatoes spiced with cinnamon and nutmeg, baked under a brown sugar pecan topping and finished with a layer of gooey mini marshmallows.
It sits right on the line between side dish and dessert, which is exactly why little ones love it. You get both toppings in one pan, so nobody has to pick a side. Tip: The marshmallows go on only for the last 5 to 10 minutes of baking, and the casserole can be assembled the night before.
4. Make Ahead Crockpot Mashed Potatoes
What it is: Creamy, buttery Yukon Gold mashed potatoes cooked and mashed right in the slow cooker. No boiling and no draining.
The potatoes cook in a cup of broth for about 3 to 3.5 hours on high, then get mashed with warm cream, butter and garlic. That frees up a burner on the busiest cooking day of the year. Tip: Switch the Crockpot to keep warm when they are done and give them a stir just before serving.
5. Honey Glazed Carrots
What it is: Carrot spears cooked in butter in a skillet, then finished in a simple honey glaze. Ready in about 15 minutes.
If you have a picky eater at the table, this is the vegetable to bet on. The glaze is only honey, water, salt and pepper, and it cooks down until the carrots are shiny and sweet. Tip: Let the carrots cook without stirring for 5 minutes on each side before you pour in the honey mixture so they pick up some color first.
6. Maple Bacon Brussels Sprouts
What it is: Halved Brussels sprouts roasted on a sheet pan with pieces of thick-cut bacon and a drizzle of maple syrup.
Everything roasts together at 400°F for 20 to 30 minutes, so the bacon crisps while the sprouts char on the edges. Smoky, salty and a little sweet. Tip: Flip the sprouts so they are cut side down on the pan for the crispiest results, and line the pan with foil for easy cleanup.
7. Easy Homemade Cranberry Sauce
What it is: A four-ingredient cranberry sauce made with fresh cranberries, sugar, water and freshly squeezed orange juice.
If you have only ever had it from a can, this is a great year to try homemade. It takes about 20 minutes on the stove and thickens as it chills. Tip: Make it the day before. The recipe calls for chilling it overnight, which means one less thing to do on Thanksgiving morning.
8. Homemade Turkey Gravy
What it is: A quick turkey gravy made from the pan drippings, thickened with a simple roux of fat and flour.
Gravy is what ties the whole plate together, and this one takes about 15 minutes while the turkey rests. The recipe walks you through separating the fat from the juices so the gravy turns out smooth, not greasy. Tip: Short on drippings? Use butter in place of some of the fat and top up the juices with turkey or chicken stock.
9. Autumn Pear Salad With Candied Walnuts
What it is: Spring greens and spinach layered with thinly sliced pears, candied walnuts, shaved Parmesan and dried cranberries, tossed in a balsamic vinaigrette.
Every Thanksgiving table needs something fresh and crisp next to all the casseroles. The walnuts are candied in a skillet with butter and brown sugar in about 2 minutes. Tip: Add the dressing right before serving so the greens do not wilt.
10. Parmesan Roasted Butternut Squash
What it is: Cubes of butternut squash tossed with olive oil, grated Parmesan and dried rosemary or thyme, then roasted at 425°F.
It needs only five ingredients and about 25 minutes in the oven. The Parmesan turns golden and a little crisp on the edges of the squash. Tip: Cut the cubes about the same size, around 1/2 to 3/4 inch, so they all cook evenly, and stir them halfway through.
11. Baked Mac and Cheese
What it is: Elbow macaroni in an ultra creamy cheese sauce, baked under a buttery, crunchy panko topping.
This is the dish the kids’ table will ask for first. The recipe is written to stay saucy, so it holds up well when dinner runs a little late. Tip: Shred the cheese yourself and cook the pasta 1 minute less than the package says, since it keeps cooking in the oven.
12. Easy Corn Casserole
What it is: A soft, fluffy corn casserole made with a box of Jiffy cornbread mix, creamed corn, whole kernel corn, sour cream, butter and eggs.
Six ingredients, one bowl and about 5 minutes of prep. It tastes like a cross between cornbread and a spoonable corn pudding. Tip: It is done when the top is browning and the middle is set, which takes about 50 to 60 minutes at 350°F.
13. Broccoli Cauliflower Casserole
What it is: Broccoli and cauliflower florets baked in a cream cheese and Parmesan sauce with buttery garlic breadcrumbs on top.
A cheesy sauce is one of the easiest ways to get vegetables onto small plates. This one starts with bags of frozen florets, so there is almost no chopping. Tip: Thaw the vegetables completely and drain them well, or the extra moisture can make the casserole soupy.
14. Cheesy Scalloped Potatoes
What it is: Thinly sliced russet potatoes simmered in cream and chicken broth with garlic, onion and thyme, then layered with cheddar and Parmesan and baked.
If your family likes a second potato dish on the table, make it this one. Simmering the potatoes on the stove first means they bake up tender all the way through. Tip: The recipe has you chill the assembled dish for an hour or up to overnight before baking, so you can put it together the night before.
15. Classic Dinner Rolls
What it is: Soft, buttery yeast rolls baked side by side in a 9×13 pan. One batch makes 15.
Warm rolls are the thing nobody skips, and they are perfect for mopping up gravy. The dough comes together in a stand mixer with a dough hook. Tip: Warm the milk to between 100 and 110°F and wait for the yeast to froth before adding the rest of the ingredients. That is how you know it is active.
Tips for an Easy Thanksgiving Side Dish Spread
- Pick a mix. Aim for a couple of potato or bread sides, two or three vegetables, and something fresh like a salad or cranberry sauce.
- Make ahead what you can. Cranberry sauce, scalloped potatoes and green bean casserole can all be prepped the day before.
- Use more than the oven. A slow cooker for mashed potatoes and a skillet for carrots keep oven space free for the casseroles.
- Give the kids a sure thing. Mac and cheese, dinner rolls and glazed carrots are safe bets for picky eaters.
- Write out a timeline. Note what bakes at 350°F and what needs a hotter oven so you can group dishes together.
Pin this post so you have these easy Thanksgiving side dishes ready when it is time to plan your menu. Which one is going on your table first?