12 Hearty Sides for Thanksgiving

Honey-Glazed Roasted Carrots

A sweet and savory addition to your Thanksgiving table, these honey-glazed roasted carrots are sure to impress.

Ingredients:

• 1 pound carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• 3 tablespoons honey
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Cooking method:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the carrot sticks with olive oil, honey, and balsamic vinegar.
3. Spread the carrots on a baking sheet in a single layer and season with salt and pepper.
4. Roast for 25-30 minutes, or until carrots are tender and caramelized, stirring halfway through.
5. Serve warm, garnished with fresh thyme if desired.

Maple Pecan Brussels Sprouts

Give Brussels sprouts an irresistible twist with maple syrup and pecans for a crunchy, flavorful side dish.

Ingredients:

• 1 pound Brussels sprouts, halved
• 2 tablespoons olive oil
• 3 tablespoons maple syrup
• 1/2 cup pecans, roughly chopped
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper.
3. Spread them on a baking sheet and roast for 20 minutes.
4. Drizzle maple syrup over the sprouts and add pecans.
5. Roast for an additional 10 minutes, or until the sprouts are crispy and pecans are toasted.

Cranberry Orange Relish

Brighten up your Thanksgiving spread with a tangy cranberry and fresh orange relish.

Ingredients:

• 12 ounces fresh cranberries
• 1 large orange, zested and juiced
• 3/4 cup granulated sugar

Cooking method:

1. In a food processor, combine cranberries, orange zest, and sugar.
2. Pulse until the mixture is finely chopped.
3. Add orange juice and pulse a few more times.
4. Transfer to a bowl and refrigerate for at least an hour before serving.

Savory Herb Stuffing

Elevate a classic stuffing with fresh herbs for a fragrant and flavorful side.

Ingredients:

• 1 loaf of rustic bread, cubed
• 1/4 cup unsalted butter
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 tablespoons fresh sage, chopped
• 2 tablespoons fresh thyme, chopped
• 2 cups chicken or vegetable broth
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 350°F (175°C).
2. Spread bread cubes on a baking sheet and bake until lightly toasted, about 15 minutes.
3. In a skillet, melt butter and sauté onion and celery until softened.
4. Stir in sage and thyme, then add toasted bread cubes.
5. Gradually add broth, tossing until well combined.
6. Transfer to a greased baking dish and bake for 30-35 minutes.

Sweet Potato Casserole with Pecan Topping

A holiday favorite, this sweet potato casserole with a crunchy pecan topping is pure comfort.

Ingredients:

• 4 cups mashed sweet potatoes
• 1/2 cup brown sugar
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 2 eggs, beaten
• 1/2 cup milk

For the topping:

• 1 cup chopped pecans
• 1/2 cup brown sugar
• 1/4 cup melted butter

Cooking method:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix mashed sweet potatoes, brown sugar, butter, vanilla extract, eggs, and milk.
3. Pour into a greased baking dish.
4. In another bowl, combine topping ingredients and sprinkle over the sweet potato mixture.
5. Bake for 30-40 minutes until topping is golden and bubbly.

Green Bean Almondine

A simple yet elegant side, green bean almondine combines tender beans with toasted almonds.

Ingredients:

• 1 pound green beans, trimmed
• 2 tablespoons butter
• 1/4 cup sliced almonds
• 1 lemon, juiced
• Salt and pepper to taste

Cooking method:

1. Blanch green beans in boiling water for 3 minutes, then drain and rinse with cold water.
2. In a skillet, melt butter and toast almonds until golden.
3. Add green beans and lemon juice, and sauté until beans are heated through.
4. Season with salt and pepper before serving.

Garlic Mashed Potatoes

Rich and creamy, garlic mashed potatoes are the ultimate comfort food side dish.

Ingredients:

• 2 pounds potatoes, peeled and cubed
• 4 cloves garlic, peeled
• 1/2 cup heavy cream
• 1/4 cup butter
• Salt and pepper to taste

Cooking method:

1. Boil potatoes and garlic cloves in salted water until tender, about 15 minutes.
2. Drain and return to the pot.
3. Add heavy cream and butter, then mash until smooth.
4. Season with salt and pepper to taste.

Cornbread Muffins

These tender cornbread muffins are perfect for soaking up savory Thanksgiving gravies and sauces.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup melted butter
• 1 egg

Cooking method:

1. Preheat oven to 400°F (200°C) and grease a muffin tin.
2. In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together milk, melted butter, and egg.
4. Combine wet and dry ingredients until just mixed.
5. Divide batter into muffin tin and bake for 15-20 minutes or until a toothpick comes out clean.

Roasted Butternut Squash with Sage

Delight in the flavors of fall with roasted butternut squash and aromatic sage.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 tablespoon fresh sage, chopped
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash cubes with olive oil, sage, salt, and pepper.
3. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through.
4. Serve warm.

Parmesan Roasted Cauliflower

Elevate cauliflower with a dusting of parmesan for a nutty, savory dish.

Ingredients:

• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 425°F (220°C).
2. In a bowl, toss cauliflower florets with olive oil, parmesan, salt, and pepper.
3. Spread on a baking sheet and roast for 20-25 minutes, until tender and golden.
4. Serve immediately.