Thanksgiving Vegetable Ideas: Delicious Side Dishes

Thanksgiving Vegetable Ideas – Thanksgiving is the perfect occasion to showcase a variety of delicious, seasonal vegetable dishes that bring warmth and flavor to the table. Roasted vegetables are always a favorite, with options like carrots, Brussels sprouts, sweet potatoes, and butternut squash, caramelized to perfection in the oven with a drizzle of olive oil and a sprinkle of herbs. Green beans can be served simply with garlic and almonds, or in a creamy green bean casserole for a classic touch.

For a fresh, vibrant side, a roasted beet and arugula salad, topped with goat cheese and walnuts, adds color and a tangy contrast to richer dishes. Mashed potatoes, of course, are a Thanksgiving staple, but for a twist, try mashed cauliflower or a mix of root vegetables like parsnips and turnips. Stuffed acorn squash or bell peppers make an elegant and hearty addition, especially when filled with wild rice, cranberries, and pecans.

Sautéed greens, like spinach or kale, add a healthy, earthy element to the spread. Finally, a corn pudding or creamy baked corn casserole offers a comforting, slightly sweet side that pairs well with savory mains. Each of these vegetable ideas celebrates the best flavors of fall, bringing warmth, color, and balance to the Thanksgiving feast.

Thanksgiving Vegetable Ideas

Here’s a list of 70+ Thanksgiving vegetable ideas to inspire your holiday table with seasonal flavors:

1. Roasted Brussels Sprouts with Bacon
2. Honey-Glazed Carrots
3. Garlic Mashed Cauliflower
4. Sweet Potato Casserole with Pecan Topping
5. Creamed Spinach
6. Roasted Butternut Squash with Sage
7. Green Bean Almondine
8. Maple-Roasted Acorn Squash
9. Sautéed Green Beans with Garlic
10. Roasted Root Vegetables (carrots, parsnips, beets)
11. Cornbread Stuffed Mushrooms
12. Herb-Roasted Fingerling Potatoes
13. Brussels Sprouts Gratin
14. Balsamic Roasted Beets
15. Caramelized Onion and Thyme Mashed Potatoes
16. Cranberry-Glazed Carrots
17. Stuffed Acorn Squash with Wild Rice
18. Maple Glazed Sweet Potatoes
19. Garlic-Parmesan Roasted Cauliflower
20. Roasted Delicata Squash
21. Sautéed Mushrooms with Thyme
22. Cranberry-Orange Butternut Squash
23. Corn Pudding
24. Roasted Asparagus with Lemon
25. Broccoli and Cheddar Casserole
26. Brown Butter Carrots
27. Sweet and Spicy Roasted Carrots
28. Brussels Sprouts with Chestnuts
29. Creamed Corn with Jalapeño
30. Roasted Red Cabbage Wedges
31. Parmesan-Roasted Zucchini
32. Stuffed Bell Peppers with Quinoa
33. Scalloped Potatoes
34. Green Bean Casserole
35. Sweet Potato Rounds with Goat Cheese and Cranberries
36. Maple-Balsamic Roasted Brussels Sprouts
37. Roasted Garlic and Herb Mushrooms
38. Carrot Soufflé
39. Maple-Glazed Baby Carrots
40. Warm Brussels Sprout Salad with Bacon and Almonds
41. Pumpkin and Sage Risotto
42. Collard Greens with Ham Hocks
43. Parsnip Puree
44. Apple and Butternut Squash Bake
45. Maple-Glazed Roasted Parsnips
46. Wild Rice and Mushroom Stuffed Squash
47. Broccoli and Cauliflower Gratin
48. Kale Salad with Cranberries and Pecans
49. Roasted Fennel with Parmesan
50. Garlic Smashed Potatoes
51. Cider-Glazed Carrots and Parsnips
52. Harvest Squash and Kale Salad
53. Roasted Pumpkin with Thyme
54. Charred Brussels Sprouts with Pomegranate
55. Lemon Butter Green Beans
56. Corn and Wild Rice Pilaf
57. Cabbage Steaks with Balsamic Glaze
58. Cauliflower and Leek Gratin
59. Sweet Potato and Spinach Gratin
60. Stuffed Zucchini Boats with Cranberry Wild Rice
61. Honey-Balsamic Roasted Beets
62. Sautéed Swiss Chard with Garlic
63. Warm Farro and Roasted Vegetable Salad
64. Broccoli Rabe with Red Pepper Flakes
65. Roasted Rutabaga with Thyme
66. Cauliflower and Sage Stuffing
67. Sweet Potato Fritters
68. Acorn Squash Soup
69. Pumpkin and Potato Bake
70. Brussels Sprouts with Maple Mustard Glaze
71. Cider-Braised Red Cabbage
72. Roasted Garlic Cauliflower Mash
73. Roasted Sweet Potatoes with Cinnamon
74. Grilled Artichoke Hearts with Herb Butter
75. Autumn Harvest Salad with Apples and Walnuts

Here’s a detailed guide to making some of the popular Thanksgiving vegetable dishes. Given the number of recipes,

1. Roasted Brussels Sprouts with Bacon

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• Optional: balsamic glaze for drizzling

Instructions:

1. Prepare the oven: Preheat the oven to 400°F (200°C).
2. Mix ingredients: In a bowl, toss Brussels sprouts with olive oil, salt, and pepper.
3. Arrange on baking sheet: Spread the Brussels sprouts on a baking sheet and sprinkle the bacon pieces on top.
4. Roast: Roast in the oven for 20-25 minutes, stirring halfway through until Brussels sprouts are crispy and bacon is cooked.
5. Optional glaze: Drizzle with balsamic glaze if desired, then serve warm.

2. Honey-Glazed Carrots

Ingredients:

• 1 lb baby carrots (or sliced regular carrots)
• 2 tbsp butter
• 2 tbsp honey
• Salt and pepper, to taste
• Fresh parsley for garnish, chopped

Instructions:

1. Boil carrots: Bring a pot of water to a boil, add carrots, and cook until just tender, about 5 minutes. Drain.
2. Prepare glaze: In a skillet, melt the butter over medium heat. Stir in the honey.
3. Glaze carrots: Add the carrots to the skillet, tossing to coat them in the honey-butter mixture. Cook for 3-4 minutes until glazed.
4. Season: Season with salt and pepper, garnish with parsley, and serve.

3. Garlic Mashed Cauliflower

Ingredients:

• 1 head cauliflower, chopped into florets
• 2 cloves garlic, minced
• 2 tbsp butter
• 1/4 cup heavy cream
• Salt and pepper, to taste
• Fresh chives for garnish, chopped

Instructions:

1. Cook cauliflower: Steam or boil cauliflower until soft, about 10 minutes. Drain well.
2. Mash cauliflower: In a food processor, blend cauliflower with garlic, butter, and heavy cream until smooth.
3. Season: Add salt and pepper to taste, garnish with chives, and serve warm.

4. Sweet Potato Casserole with Pecan Topping

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup milk
• 1/2 cup brown sugar
• 1/4 cup butter, melted
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Salt, to taste

For the Topping:

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

Instructions:

1. Prepare sweet potatoes: Boil sweet potatoes in a large pot until tender, then drain.
2. Mash and mix: In a bowl, mash sweet potatoes with milk, brown sugar, melted butter, vanilla, cinnamon, and salt until smooth.
3. Prepare topping: In another bowl, combine chopped pecans, brown sugar, flour, and melted butter.
4. Assemble and bake: Spread the sweet potato mixture in a baking dish, sprinkle the pecan topping over it, and bake at 350°F (175°C) for 25-30 minutes.

5. Creamed Spinach

Ingredients:

• 1 lb fresh spinach leaves, washed
• 1 tbsp butter
• 1 tbsp flour
• 1/2 cup milk
• 1/4 cup heavy cream
• Salt, pepper, and nutmeg, to taste

Instructions:

1. Cook spinach: Steam spinach until wilted, then drain and chop.
2. Make roux: In a skillet, melt butter over medium heat, add flour, and stir until it becomes a paste.
3. Add milk and cream: Slowly pour in milk, stirring constantly to avoid lumps, then add heavy cream.
4. Combine spinach: Add chopped spinach, season with salt, pepper, and a pinch of nutmeg, and simmer for 5 minutes until creamy.

6. Roasted Butternut Squash with Sage

Ingredients:

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

Instructions:

1. Preheat oven: Preheat the oven to 400°F (200°C).
2. Season squash: In a bowl, toss squash cubes with olive oil, chopped sage, salt, and pepper.
3. Roast: Spread squash on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and tender.

7. Green Bean Almondine

Ingredients:

• 1 lb green beans, trimmed
• 2 tbsp butter
• 1/4 cup sliced almonds
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Boil beans: Cook green beans in boiling water for 3-5 minutes until tender-crisp, then drain.
2. Toast almonds: In a skillet, melt butter over medium heat, add almonds, and cook until golden brown.
3. Combine: Add green beans to the skillet, drizzle with lemon juice, season with salt and pepper, and toss to coat.

8. Maple-Roasted Acorn Squash

Ingredients:

• 1 acorn squash, halved and seeded
• 2 tbsp maple syrup
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat oven: Set oven to 400°F (200°C).
2. Season squash: Brush squash halves with maple syrup and olive oil, then season with salt and pepper.
3. Roast: Place squash cut-side up on a baking sheet, roast for 30-40 minutes until tender, and garnish with fresh thyme.

These recipes are designed to be straightforward, providing simple, flavorful additions to any Thanksgiving or autumn-themed meal.