13 Thanksgiving Side Dishes That Steal the Show

A Thanksgiving side dish becomes the favorite when it gives people something they did not expect. Crunchy edges, bright sauces, and comforting cheesy centers can easily rival the turkey.

These 13 sides bring strong flavors and different textures to the table without getting overly complicated. Pick one or two to add personality to a familiar holiday menu.

1. Miso Maple Roasted Carrots

Sweet roasted carrots get extra depth from savory miso. The glossy glaze looks beautiful on a platter.

Toss 2 lb carrot sticks with 2 tbsp olive oil and roast at 425°F for 20 minutes. Whisk 1 tbsp white miso with 1 tbsp maple syrup and 1 tbsp warm water, coat the carrots, and roast 8 to 10 minutes more until tender.

Miso can be salty, so taste before adding more salt. Finish with toasted sesame seeds for crunch.

2. Crispy Smashed Brussels Sprouts

Smashed Brussels sprouts have lots of golden edges and a tender middle. Even vegetable skeptics may reach for another.

Boil 1 1/2 lb trimmed Brussels sprouts for 8 to 10 minutes until nearly tender, drain, and flatten gently on an oiled sheet pan. Brush with 2 tbsp olive oil, season with garlic salt, and roast at 425°F for 20 to 25 minutes until browned.

Dry the sprouts well before roasting. Use two trays if the flattened pieces are crowded.

3. Wild Rice and Cranberry Pilaf

Wild rice brings chewy texture that stands out among creamy Thanksgiving sides. Cranberries and parsley make it colorful.

Simmer 1 cup wild rice blend in the amount of broth directed by the package until tender, typically about 40 to 50 minutes. Stir in 1/3 cup dried cranberries, 1/3 cup toasted walnuts, 2 tbsp chopped parsley, and 1 tbsp olive oil.

Check the rice package because blends cook at different speeds. Keep nuts on the side for guests with allergies.

4. Roasted Delicata with Whipped Feta

Delicata squash has pretty scalloped slices and edible skin. Creamy feta under the squash makes it feel restaurant-worthy.

Toss two seeded delicata squash cut into half-moons with 2 tbsp oil and roast at 425°F for 22 to 28 minutes. Blend 4 oz feta with 1/3 cup Greek yogurt until smooth and spread on a platter before adding the squash.

Pat the feta dry if the mixture seems thin. Scatter pomegranate seeds over the top for color.

5. Creamy Kale and Parmesan Gratin

Kale softens into a rich sauce beneath a crisp cheese topping. The deep green color looks lovely beside orange squash.

Sauté 1 lb chopped kale in 2 tbsp butter until wilted, then stir in 3/4 cup cream, 1 minced garlic clove, and 1/3 cup Parmesan. Transfer to a greased baking dish, top with 1/4 cup breadcrumbs, and bake at 375°F for 20 minutes.

Remove thick kale stems before cooking. Drain any excess water from the greens so the gratin stays creamy.

6. Honey Butter Roasted Parsnips

Parsnips become sweet and nutty when roasted until browned. Honey butter gives them a shiny holiday finish.

Toss 2 lb peeled parsnip batons with 2 tbsp olive oil and salt, then roast at 425°F for 25 minutes. Brush with 2 tbsp melted butter mixed with 1 tbsp honey and roast 5 to 10 minutes longer until tender.

Keep the pieces a similar thickness. Add chopped thyme to balance the sweetness.

7. Cheddar Jalapeño Corn Pudding

Corn pudding has a soft, comforting texture that pairs well with roast meat. Cheddar and jalapeño keep it savory rather than sugary.

Mix 3 cups corn kernels with 3 eggs, 1 cup milk, 1/2 cup flour, 1 tsp baking powder, 3/4 cup grated cheddar, and 1 finely chopped seeded jalapeño. Pour into a greased 8-inch baking dish and bake at 350°F for 40 to 50 minutes until the center is set.

Remove jalapeño seeds for milder heat. Rest 10 minutes before scooping.

8. Roasted Beets with Orange and Goat Cheese

Beets bring striking color and earthy flavor to the table. Orange and creamy goat cheese give the dish balance.

Toss 1 1/2 lb peeled beet wedges with 2 tbsp olive oil and salt and roast at 400°F for 35 to 45 minutes until tender. Arrange with segments from 2 oranges, 1/3 cup crumbled goat cheese, and a drizzle of balsamic.

Use gloves when peeling if you want to avoid stained hands. Add cheese only after the beets have cooled slightly.

9. Gruyère Cauliflower Bake

Tender cauliflower under melted Gruyère is pure comfort food. The lightly browned top gives every serving a delicious crust.

Steam 2 lb cauliflower florets until just tender and drain well, then place in a greased 9-inch dish with a sauce made from 2 tbsp butter, 2 tbsp flour, 1 cup milk, and 3/4 cup grated Gruyère. Add 1/4 cup breadcrumbs and bake at 375°F for 20 to 25 minutes until bubbling.

Keep the florets slightly firm before baking. Use a shallow dish for more browned edges.

10. Cornbread Stuffing Muffins

Stuffing baked in muffin cups gives everyone those crisp edges. It is also much easier to portion.

Mix 4 cups crumbled day-old cornbread with 1 sautéed diced onion, 2 diced celery stalks, 1 1/2 cups broth, 2 beaten eggs, and 1 tsp sage. Divide into 12 greased muffin cups and bake at 350°F for 25 to 30 minutes until set and the centers reach 165°F.

Pack the mixture lightly rather than pressing it hard. Let the muffins rest a few minutes before lifting.

11. Garlic Butter Mushrooms with Thyme

Mushrooms bring a deep savory note that cuts through sweet holiday sides. A hot skillet gives them browned edges.

Cook 1 1/2 lb halved cremini mushrooms in 2 tbsp olive oil in a wide skillet until browned, about 10 minutes. Add 3 tbsp butter, 2 minced garlic cloves, and 1 tsp thyme and cook 2 minutes more.

Cook in batches if your pan is small. Salt near the end so the mushrooms brown more easily.

12. Lemony Broccoli with Toasted Almonds

Bright broccoli is a welcome fresh note between creamy dishes. Toasted almonds add a little elegance and crunch.

Steam 1 1/2 lb broccoli florets for 4 to 6 minutes until crisp-tender and drain well. Toss with 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp zest, 1/3 cup toasted sliced almonds, and salt.

Toast almonds separately so they do not scorch. Serve immediately to keep the broccoli bright green.

13. Brown Butter Sage Gnocchi

Little pillows of gnocchi in brown butter are comforting and fun for Thanksgiving. Crispy sage makes this side feel special.

Boil 1 lb shelf-stable potato gnocchi according to the package until they float and drain well. Brown 5 tbsp butter with 8 sage leaves in a skillet, toss the gnocchi for 2 minutes, and finish with 1/3 cup grated Parmesan.

Keep the butter moving so it browns evenly. Serve in a warm shallow bowl before the gnocchi gets sticky.

Final Thoughts

A standout side brings contrast to the rest of the plate, whether that is a crunchy edge, tangy sauce, or warm spice. Pick dishes with different textures so the whole menu feels balanced.