One of the glories of Thanksgiving vegetable sides is that they can be put on repeat for most holiday celebrations, plus all the special meals in between. Choose from dozens of vegetable side dishes for the holiday season, and curate vibrant menus featuring colorful carrots, sweet butternut squash, and creamy mashed potatoes, all enhanced by herbs, brown butter, maple, and other seasonal flavors.
Rutabaga, Celery Root, and Potato Gratin
Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
In this modern take on a traditional potato side dish, earthy celery root and rutabaga anchor the gratin, which is accented by the salty and umami notes of Parmesan cheese.
Shredded Parmesan Brussels Sprouts
Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Audrey Davis
This recipe is as appropriate for a holiday side dish as an anytime crunchy snack. Roasted shredded brussels sprouts bring sweet flavors, while a hefty handful of freshly grated Parmesan imbues nutty, savory flair in every crisp bite.
Rich and Creamy Mashed Potatoes
Sarah Crowder
Bring the most buttery, creamy potatoes to the holiday table with this recipe. The not-so-secret ingredient that gives the potatoes an ultra-velvety texture? Mayonnaise.
Rainbow Vegetable Gratin
Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis
In this pretty gratin, layers of six different vegetables represent the transition from warmer months to cooler ones: tomatoes and summer squash meet sweet potatoes and Yukon gold potatoes. Browned panko and Parmigiano-Reggiano cheese create a crisp topping that contrasts the smooth, soft veggies underneath.
Owamni Sweet Potatoes with Maple-Chile Crisp
Photo: Heami Lee / FOOD STYLING CHELSEA ZIMMER / PROP STYLING / CHRISTINE KEELY
Chef Sean Sherman pays tribute to Native American cuisine with these beautiful sweet potatoes. Utilizing foods native to the Americas, this recipe consists of grill mark-kissed sweet potatoes paired with a maple syrup-spicy chile crisp.
Roasted Broccoli with Lemon and Parmesan
Julia Hartbeck
It’s a classic triad throughout the year: broccoli, Parmesan, and lemons. Roasted broccoli becomes caramelized and smoky, while Parmesan adds nutty umami flavor, and lemon juice cuts through the savory notes with bright citrus.
Green Bean Casserole with Almost-Burnt Almonds
David Malosh
No need to fear mush green beans appearing on your holiday table. This recipe from Justin Chapple changes the game. Tender-crisp green beans are met with superbly crunchy, nutty almonds that have been toasted brown through and through, while a luscious sauce bakes into the casserole, tying everything together.
Brussels Sprouts and Broccoli with Cranberry Agrodolce
Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee
Smoky, crisped brussels sprouts and broccoli meet a sweet-tart sauce filled with cranberries, Fresno chiles, and shallots. This 30-minute recipe can be savored during the holidays as well as busy workweeks.
Apple, Shallot, and Potato Gratin
Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely
This isn’t your typical gratin. Apples bring sweet-tartness, while shallots bring a sharp brightness. After all the ingredients bake down together, you’re rewarded with a taste of a crisp autumn eve in each bite.
Garlicky Haricots Verts with Hazelnuts
Victor Protasio
2017 F&W Best New Chef Angie Mar brings us this incredible reinvention of holiday green beans. Quickly seared in beef fat, fresh haricots verts develop crisp edges as they cook. Garlicky toasted hazelnuts complement the savory undertones while adding a wonderful crunch, and a pop of lemon juice adds brightness to the whole thing.
Roasted Carrots with Preserved Lemons and Dates
Photo by Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Christina Daley
You can achieve big colors and even bigger flavors by choosing the perfect blend of simple ingredients. This vibrant salad does just that. Chopped pistachios, dates, preserved lemons, and fresh herbs add an assortment of tastes and textures to the beautifully roasted orange carrots.
Garlic-and-Herb Mashed Potatoes
Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee
Garlic-and-herb spreadable cheese replaces the usual cream cheese in these mashed potatoes for a wonderfully smooth texture with dots of savory flavor throughout.
Roasted Brussels Sprouts and Onions with Mushroom Lardons
David Malosh
Shallots and pearl onions turn mellow and sweet in the oven, while brussels sprouts develop a slightly bitter, burnt-edge flavor. King oyster mushrooms stand in as plant-based lardons, delivering that quintessential smoky, savory flavor to bring it all together.
Roasted Butternut Squash with Curry Leaves
Greg DuPree
Inspired by the warm flavors of India, this butternut squash brings a wonderful array of aromas and flavors. Marash chile flakes, fresh curry leaves, and fresh lime juice create a comforting blend of heat and brightness not always found in cooked squash.
Root Vegetable Tian
Greg DuPree
Use a mandoline to get very thin and even slices for this make-ahead tian, a roasted arrangement of four vegetables. It makes for a stunning presentation on any holiday table.
Mixed Onion Agrodolce
Caitlin Bensel
White wine, sherry vinegar, and white wine vinegar help make the sour in this allium-filled agrodolce, while honey and prunes add a rich, complex sweetness. Enjoy this atop grilled and roasted meats and vegetables.
Red Skin Potato Mash
Julia Hartbeck
Red potato skins add specks of color and texture, a welcome contrast to the otherwise smooth, buttery potatoes. Finish each bowl off with a garnish of chives and a pat of butter for a colorful presentation.
Chicory Salad with Cranberry Vinaigrette
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Cranberry sauce makes for a gorgeous salad dressing, with tart and tangy flavors contrasting the bitterness of chicory. You can also use endives, frisee, or any other bitter greens you prefer.
Crushed Potatoes with Spiced Olive Oil
Victor Protasio
Use the finest extra-virgin olive oil you can for this recipe. Combined with toasted warming spices, it helps to create crushed mashed potatoes with a slightly fruity flavor and plenty of warmth throughout.
Braised Greens with Crispy Garlic and Miso
David Malosh
Umami-salty miso brings loads of flavor to simmered kale and collard greens. Softened, browned chunks of garlic and ginger studded throughout the greens add texture and savory interest.
Creamed Brussels Sprouts
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
William Cox’s reimagining of classic creamed spinach brings us shaved brussels sprouts with a smooth spinach-cream sauce that’s topped with delicate brussels sprout leaves. A finishing splash of fresh lemon juice lifts the flavors and adds a hint of citrus brightness.
Roasted Beets with Beet Green Salsa Verde
© John Kernick
Exquisite hues of deep-purple beets and dark-green beet greens lie atop a pillowy base of fresh ricotta. Red onion, fresh dill, and pomegranate round out the sweet, soft flavors of dairy and the sharp, bold flavors of autumn’s roots.
Roasted Kabocha with Maple Syrup and Ginger
John Kernick
In cookbook author Melissa Clark’s roasted squash recipe, maple syrup and ginger bring out the natural sweetness of squash, while thyme brings out its earthiness.
Turnip Casserole with Porcini Crumb Topping
© ALEXANDRA ROWLEY
This variation on the traditional gratin features sharp-meets-sweet turnips, Parmigiano-Reggiano cheese, and a porcini mushroom topping.
Roasted Beets and Charred Green Beans
Eva Kolenko
Beautiful hues of purple beets, green haricots verts, and golden hues make this tapestry of colors a perfect fit for any special occasion.
Roasted Winter Squash with Vanilla Butter
© Con Poulos
If you could serve autumn on a platter, it just might look like this gorgeous winter squash dish from recipe developer and food stylist Kay Chun.
Creamed Kale
© Evi Abeler
This rich and delicious creamed kale is an excellent swap for the more traditional creamed spinach. The dish’s flavor is enhanced by the addition of chopped shallots and a touch of freshly grated nutmeg.
Corn Bread Casserole
© Abby Hocking
A delicious trio of frozen corn, canned corn, and corn muffin mix create this golden, puffed, sweet naturally holiday casserole.
Grilled Butternut Squash with Shallot Vinaigrette
© GUY AMBROSINO
Charred rounds of naturally earthy, sweet butternut squash meet a delicate dressing of olive oil, white wine vinegar, and shallots to contrast robust and gentle flavors.
Brown Butter Mashed Potatoes
© Con Poulos
1998 F&W Best New Chef Michael Symon brings us mashed potatoes flavored with rich crème fraîche and nutty, caramelly browned butter.
Broccoli and Cheddar Casserole with Leeks
© Alexandra Rowley
Enjoy a homemade cheddar sauce in this take on the classic casserole. Leeks add sharpness to cut the richness, sliced almonds add a nutty crunch, and crushed saltines add that slightly salty bite in every spoonful.
Creamless Creamed Corn with Mushrooms and Lemon
Frances Janisch
The naturally creamy juices of fresh corn replace dairy in this vibrant corn side. Shiitake mushrooms add an umami depth, while lemon juice and zest brighten the whole thing.
Whole Roasted Carrots with Garlic
© FREDRIKA STJÄRNE
Carrots, water, garlic cloves, canola oil, unsalted butter, salt, and pepper are all you need to make this classy recipe that’s wonderful during the holidays and beyond.
Brussels Sprouts with Bacon
Bobby Fisher
This quintessential pairing of brussels sprouts and bacon is from the late chef Anthony Bourdain. When you have bacon drippings and a little butter, you don’t need much else to create a spectacular vegetable dish.
Creamed Collard Greens
© Petrina Tinslay
This Southern take on creamed greens utilizes collard greens in place of the usual spinach leaves. A seasoned cream reduction makes for a velvety, savory sauce.
Tricolor Roasted Carrots and Parsnips
© TINA RUPP
Sometimes rethinking just means not overthinking. Don’t forget to enjoy seasonal ingredients just as they are — like in this recipe, where the vegetables are simply roasted in a combination of olive oil and butter.
Acorn Squash with Coconut Custard
Eva Kolenko
Top Chef winner-turned-host Kristen Kish adds a creamy coconut custard to the standard roasted acorn. A drizzle of brown butter and sprinkle of toasted walnuts enhances the sweet, nutty flavors of winter squash.
Squash Stuffed with Quinoa and Wild Mushrooms
© Con Poulos
Maple-glazed roasted squash is stuffed with quinoa and sautéed wild mushrooms in this earthy, textural side that looks beautiful on any plate.