36 Thanksgiving Vegetable Side Dishes to Serve at Thanksgiving | Food & Wine
Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Turkey might be the traditional centerpiece of the Thanksgiving table, but side dishes are just as important. In this roundup, we’ve included some of our all-time favorite recipes for vegetable sides, from easy brussels sprouts to creamed kale and brown butter mashed potatoes. With over 30 dishes to choose from, you’ll definitely find a few that all your guests will love. Ultimate Thanksgiving Guide
Caramelized Vegetables with Dijon Butter
Credit:
© Con Poulos
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Roasted Beets with Beet Green Salsa Verde
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© John Kernick
Tyler Florence uses beets and their greens to make this fresh and vibrant side dish for Thanksgiving. If you can’t find beets with beautiful greens, Swiss chard or curly spinach leaves can be used instead.
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Cumin-and-Chile-Braised Collard Green Stems
Credit:
© Con Poulos
This dish is a genius way to use up the stems of any hardy green. We used collard stems, but you could also use kale, chard or mustard stems.
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Wilted Swiss Chard With Warm Piccata Vinaigrette
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© Christina Holmes
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Grilled Butternut Squash with Shallot Vinaigrette
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Creamed Kale
Credit:
© John Kernick
This rich and delicious creamed kale from star chef Tyler Florence is an excellent swap for more traditional creamed spinach.
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Maple-Ginger-Roasted Vegetables with Pecans
Credit:
© Frances Janisch
When roasting winter vegetables, Melissa Rubel Jacobson says be sure to chop them about the same size, so they cook at the same rate. And toss them at least once while they’re in the oven, so they brown evenly.
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Baked Acorn Squash with Chestnuts, Apples and Leeks
Credit:
© Alexandra Rowley
Halved acorn squash make perfect single-serving bowls. These make a great vegetarian main course for any winter holiday, but they’re also a festive accompaniment to turkey, ham or roast goose.
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Honey-Roasted Root Vegetable Salad
Thanksgiving Make-Ahead Tip: The herbed goat cheese and the vinaigrette can be refrigerated overnight. The vegetables can be roasted earlier in the day and kept at room temperature.
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