13 Vegetable Dishes for Thanksgiving That’ll Steal the Turkey’s Spotlight

Let’s be honest: side dishes make Thanksgiving sing. Sure, there’s a big bird at the center, but it’s the golden, caramelized, herb-studded veggies that everyone talks about on the drive home. These 13 vegetable dishes are the crunchy, creamy, savory showstoppers you’ll crave long after the leftovers are gone.

We’re talking color, texture, and ridiculous flavor—nothing fussy, all memorable. Each recipe is designed to deliver maximum payoff with minimal stress, and most can be made ahead or reheated beautifully. Ready for the good stuff?

1. Brown Butter Maple-Glazed Brussels With Crispy Shallots

These are the brussels that convert brussels haters. Brown butter brings deep nuttiness, maple adds a glossy sweetness, and crispy shallots bring the crunch that makes you go back for “just one more.” They’re fast, fancy, and perfect for the Thanksgiving table.

Ingredients:

• 2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 medium shallots, thinly sliced
• 3 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon crushed red pepper flakes (optional)
• Kosher salt and freshly ground black pepper
• Flaky salt, for finishing

Instructions:

1. Heat a large skillet over medium-high. Add 1 tablespoon olive oil and the sliced shallots. Cook, stirring, until golden and crisp, 5–7 minutes. Transfer to a paper towel-lined plate.
2. In the same skillet, add remaining 1 tablespoon olive oil and the Brussels sprouts, cut side down. Season with salt and pepper. Cook undisturbed until deeply browned on the cut side, 5–6 minutes.
3. Reduce heat to medium. Toss and cook until just tender, another 4–5 minutes. Transfer Brussels to a bowl.
4. In the skillet, melt butter over medium heat and cook, swirling, until it turns nutty and golden, 2–3 minutes. Whisk in maple syrup, cider vinegar, and Dijon. Add red pepper flakes if using.
5. Return Brussels to the skillet and toss to coat. Warm through for 1–2 minutes. Top with crispy shallots and finish with flaky salt.

Serve with roast turkey and mashed potatoes for the ultimate trio. Add toasted pecans or crumbled blue cheese for a punchy twist. Leftovers are excellent tossed with farro or on a grain bowl—trust me.

2. Roasted Rainbow Carrots With Tahini Citrus Drizzle

These carrots are pure color therapy. Roasting coaxes out their natural sweetness, and a creamy tahini-citrus sauce brightens everything. It’s elegant yet effortless, and it balances rich mains like a pro.

Ingredients:

• 2 pounds rainbow carrots, peeled and trimmed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Kosher salt and black pepper
• 1/3 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon orange juice
• 1 teaspoon honey (or maple syrup)
• 1 small garlic clove, grated
• 2–4 tablespoons warm water, to thin
• 2 tablespoons chopped parsley
• 1 tablespoon toasted sesame seeds

Instructions:

1. Preheat oven to 425°F (220°C). Toss carrots with olive oil, cumin, coriander, salt, and pepper on a sheet pan. Roast until tender and caramelized at the edges, 20–25 minutes.
2. Whisk tahini, lemon juice, orange juice, honey, and garlic. Add warm water, 1 tablespoon at a time, until smooth and drizzleable. Season with salt.
3. Transfer carrots to a platter. Drizzle with tahini sauce and sprinkle with parsley and sesame seeds.

Garnish with pomegranate arils for sparkle. Swap cumin/coriander for smoked paprika if that’s more your vibe. These reheat well at 300°F for 10 minutes—perfect for timing Thanksgiving chaos.

3. Crispy Smashed Potatoes With Garlic Herb Butter

Mashed potatoes are great, but smashed potatoes? Next level. Boiled till fluffy, smashed flat, then roasted to shattering crispness. A bath in garlic herb butter seals the deal. Nobody can resist these.

Ingredients:

• 2 pounds baby Yukon Gold potatoes
• 2 teaspoons kosher salt, plus more
• 3 tablespoons olive oil
• 4 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• Freshly ground black pepper
• 2 tablespoons chopped chives (for serving)
• Flaky salt (for serving)

Instructions:

1. Preheat oven to 450°F (230°C). Boil potatoes in salted water until fork-tender, 15–18 minutes. Drain well.
2. Transfer to a sheet pan. Use a glass or potato masher to gently smash each potato to about 1/2-inch thick. Drizzle with olive oil, season with salt and pepper.
3. Roast until deeply crispy, 25–30 minutes, flipping once halfway.
4. Meanwhile, melt butter in a small pan with garlic, rosemary, and thyme over low heat until fragrant, 1–2 minutes.
5. Brush hot potatoes with garlic herb butter. Sprinkle with chives and flaky salt.

Serve with sour cream or crème fraîche if you want them extra decadent. Add grated Parmesan the last 5 minutes of roasting for a cheesy crust. Make ahead by boiling earlier in the day; smash and roast when ready.

4. Maple-Chile Roasted Delicata Squash Rings

Delicata is the low-maintenance squash of dreams: no peeling, tender skin, and a naturally sweet flavor. Roasted with maple and a pinch of heat, it’s caramelized perfection. Bonus: those scalloped rings look gorgeous on any platter.

Ingredients:

• 2 medium delicata squash, seeded and cut into 1/2-inch rings
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Kosher salt and black pepper
• 2 tablespoons toasted pepitas
• 1 tablespoon chopped fresh sage
• 1 teaspoon lemon zest

Instructions:

1. Preheat oven to 425°F (220°C). Toss squash with olive oil, maple syrup, smoked paprika, cayenne, salt, and pepper. Spread on a sheet pan.
2. Roast until tender and caramelized, flipping once, 20–25 minutes.
3. Transfer to a serving dish. Sprinkle with pepitas, sage, and lemon zest.

Try a drizzle of balsamic glaze for extra tang. You can swap sage for rosemary or thyme. Leftovers are excellent on salads with goat cheese and dried cranberries.

5. Green Beans Almondine With Lemon And Browned Butter

Snappy green beans meet toasted almonds and lemon in a classic that never quits. Browned butter adds depth without overpowering. It’s bright, buttery, and blissfully quick to pull together.

Ingredients:

• 1 1/2 pounds green beans, trimmed
• 3 tablespoons unsalted butter
• 1/3 cup sliced almonds
• 1 small shallot, minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Kosher salt and black pepper
• 2 tablespoons chopped parsley (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Blanch beans 3–4 minutes until crisp-tender. Drain and plunge into ice water, then pat dry.
2. In a large skillet, melt butter over medium heat and cook until golden and nutty, 2–3 minutes. Add almonds and toast until lightly golden, 1–2 minutes.
3. Add shallot and cook 1 minute. Add beans, lemon juice, and zest. Toss to coat; season with salt and pepper.
4. Finish with parsley if using.

Make ahead by blanching beans earlier in the day. Rewarm in the skillet with an extra pat of butter. Add a pinch of red pepper flakes if you like a little heat.

6. Herbed Sourdough Stuffing With Mushrooms And Leeks

Stuffing is a vegetable dish when mushrooms and leeks join the party—don’t @ me. This version is earthy, crisp on top, custardy in the middle, and deeply aromatic. It’s the stuffing people sneak seconds of before dessert.

Ingredients:

• 1 pound day-old sourdough, cut into 1-inch cubes
• 6 tablespoons unsalted butter, divided
• 1 large leek, white and light green parts, sliced and rinsed
• 12 ounces cremini or mixed mushrooms, sliced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1/4 cup chopped parsley
• 2 1/2 cups low-sodium vegetable broth, warmed
• 2 large eggs
• 1 teaspoon kosher salt (plus more to taste)
• Freshly ground black pepper

Instructions:

1. Preheat oven to 350°F (175°C). Spread bread on a sheet pan and toast until dry, 12–15 minutes.
2. In a large skillet, melt 4 tablespoons butter over medium heat. Add leeks, mushrooms, and celery; season with salt and pepper. Cook until soft and lightly browned, 8–10 minutes. Stir in garlic, sage, thyme, and parsley; cook 1 minute.
3. In a big bowl, combine toasted bread and skillet mixture. Whisk warm broth with eggs and 1 teaspoon salt; pour over bread and toss. Let sit 10 minutes to absorb.
4. Transfer to a greased 9×13-inch baking dish. Dot with remaining 2 tablespoons butter. Cover with foil and bake 25 minutes, then uncover and bake 20 minutes more until golden and crisp.

Add chopped roasted chestnuts for a luxe twist. Use gluten-free bread if needed and reduce broth slightly. This reheats beautifully, so make it earlier in the day.

7. Charred Broccolini With Lemon-Garlic Breadcrumbs

Broccolini loves high heat. Char it until smoky and dark at the tips, then blanket it in crunchy garlic breadcrumbs. It’s bold, bright, and takes 15 minutes—your sheet pan’s new best friend.

Ingredients:

• 1 1/2 pounds broccolini, trimmed
• 3 tablespoons olive oil, divided
• Kosher salt and black pepper
• 2 garlic cloves, minced
• 1 cup fresh breadcrumbs (from 2 slices crusty bread)
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• Pinch red pepper flakes (optional)

Instructions:

1. Preheat oven to 475°F (245°C). Toss broccolini with 2 tablespoons olive oil, salt, and pepper on a sheet pan. Roast until tender and charred at the tips, 10–12 minutes.
2. Meanwhile, heat 1 tablespoon olive oil in a skillet. Add garlic and breadcrumbs; cook, stirring, until golden and crisp, 3–4 minutes. Stir in lemon zest and a pinch of salt.
3. Toss roasted broccolini with lemon juice and top with garlicky crumbs and red pepper flakes if using.

Finish with shaved Parmesan for extra umami. Swap broccolini for broccoli florets or asparagus if that’s what you have. Leftover crumbs? Sprinkle over soups or mac and cheese.

8. Creamed Kale With Parmesan And Nutmeg

Imagine creamed spinach, but heartier and more flavorful—that’s creamed kale. It’s silky, savory, and the nutmeg adds that cozy holiday warmth. This side quietly anchors the plate next to everything else.

Ingredients:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 1/2 pounds curly or lacinato kale, stems removed, chopped
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup grated Parmesan
• 1/8 teaspoon freshly grated nutmeg
• Kosher salt and black pepper
• Pinch red pepper flakes (optional)

Instructions:

1. Heat butter and olive oil in a large pot over medium heat. Add onion and cook until translucent, 4–5 minutes. Stir in garlic for 30 seconds.
2. Add kale by the handful, stirring, until wilted. Pour in cream and milk. Simmer gently until kale is tender and sauce thickens, 8–10 minutes.
3. Stir in Parmesan and nutmeg. Season with salt, pepper, and red pepper flakes if using.

For extra creaminess, add a spoonful of mascarpone. Make ahead and reheat gently with a splash of milk. This also doubles as a killer bed for roast salmon on Friday night.

9. Roasted Cauliflower With Date-Chile Gremolata

Cauliflower gets crispy edges, then a shower of sweet-spicy-herby gremolata that wakes everything up. Dates, parsley, lemon, and a little chile—big flavor with minimal fuss. It’s the sleeper hit that disappears first.

Ingredients:

• 1 large head cauliflower, cut into florets
• 3 tablespoons olive oil
• Kosher salt and black pepper
• 1/2 cup chopped fresh parsley
• 1/4 cup finely chopped dates
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 small Fresno chile or 1/2 teaspoon red pepper flakes, finely chopped
• 1 small garlic clove, finely grated

Instructions:

1. Preheat oven to 450°F (230°C). Toss cauliflower with olive oil, salt, and pepper. Roast on a sheet pan until browned and tender, 22–25 minutes, flipping once.
2. Combine parsley, dates, lemon zest and juice, chile, and garlic. Season with a pinch of salt.
3. Toss hot cauliflower with the gremolata and serve immediately.

Add toasted hazelnuts for crunch. Sub raisins or dried cranberries if dates aren’t your thing. Leftovers are fantastic folded into couscous or quinoa.

10. Sweet Potato Gratin With Gruyère And Sage

Think classic scalloped potatoes but with sweet potatoes and nutty Gruyère. It’s creamy, savory, and just sweet enough—like the grown-up cousin of the marshmallow dish. The top goes golden and bubbly in the best way.

Ingredients:

• 2 1/2 pounds sweet potatoes, peeled and thinly sliced (1/8 inch)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium shallot, minced
• 2 cups heavy cream
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan
• 1 teaspoon chopped fresh sage
• 1/4 teaspoon ground nutmeg
• Kosher salt and black pepper

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Melt butter and olive oil in a saucepan over medium heat. Add shallot and cook 2–3 minutes. Stir in cream, Gruyère (reserve a handful), Parmesan, sage, nutmeg, salt, and pepper. Warm until cheese melts.
3. Layer sweet potatoes in the dish. Pour the cream mixture over, pressing down to submerge. Top with reserved Gruyère.
4. Cover with foil and bake 30 minutes. Uncover and bake 20–25 minutes more until bubbly and golden. Rest 10 minutes before serving.

For a lighter version, use half-and-half and add a splash of chicken or vegetable broth. Add caramelized onions between layers if you’re feeling extra. This reheats beautifully at 325°F.

11. Honey-Roasted Beets With Whipped Feta And Pistachios

Roasted beets, creamy whipped feta, and crunchy pistachios—every bite hits sweet, salty, tangy, and nutty notes. The plate looks restaurant-fancy but is very doable. Perfect for adding a pop of color to your spread.

Ingredients:

• 2 pounds beets (mix of red and golden), trimmed
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• Kosher salt and pepper
• 6 ounces feta cheese, crumbled
• 3 tablespoons plain Greek yogurt
• 1 tablespoon lemon juice
• 2 tablespoons shelled pistachios, chopped
• Fresh dill or mint, for garnish

Instructions:

1. Preheat oven to 400°F (205°C). Wrap beets in foil packets with a drizzle of olive oil and a pinch of salt. Roast until tender when pierced, 45–60 minutes. Cool, peel, and cut into wedges.
2. Toss beets with honey, balsamic, salt, and pepper. Return to oven on a sheet pan for 10 minutes to glaze.
3. Blend feta, yogurt, and lemon juice until smooth and fluffy.
4. Spread whipped feta on a platter. Top with warm beets and sprinkle with pistachios and herbs.

Serve with crusty bread for swooping. Add orange zest to the beets for a citrusy twist. If you’re short on time, use pre-cooked beets and jump to the glaze step.

12. Cornbread-Jalapeño Skillet With Scallion Butter

Yes, cornbread counts when it’s loaded with jalapeños and corn—vegetable adjacent and absolutely essential. It’s tender inside, crispy at the edges, and the scallion butter is dangerously good. A cozy, crowd-pleasing staple.

Ingredients:

• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 2 large eggs
• 1/3 cup melted unsalted butter, plus 1 tablespoon for the skillet
• 1 cup corn kernels (thawed if frozen)
• 1–2 jalapeños, seeded and finely chopped
• 1/2 cup thinly sliced scallions, divided
• 4 tablespoons softened butter (for scallion butter)
• 1/2 teaspoon flaky salt (for scallion butter)

Instructions:

1. Preheat oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to heat.
2. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, eggs, and melted butter. Combine wet and dry, then fold in corn, jalapeños, and half the scallions.
3. Carefully remove hot skillet, add 1 tablespoon butter to melt, then pour in batter. Bake 18–22 minutes until golden and a tester comes out clean.
4. Mix softened butter with remaining scallions and flaky salt. Serve warm cornbread with scallion butter.

Add shredded cheddar to the batter for a cheesy version. Swap jalapeños for diced green chiles if you want milder heat. Leftovers make amazing stuffing cubes the next day—seriously.

13. Balsamic-Roasted Red Cabbage Steaks With Walnut Crunch

Thick slabs of red cabbage roast into tender, sweet-savory “steaks” with crispy edges. A balsamic glaze and crunchy walnuts make them feel festive and substantial. It’s simple, striking, and wildly satisfying.

Ingredients:

• 1 large red cabbage, cut into 1-inch-thick rounds (core intact to hold slices)
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Kosher salt and black pepper
• 1/3 cup chopped walnuts, toasted
• 1 tablespoon chopped fresh thyme
• 1 teaspoon orange zest (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Arrange cabbage steaks on a parchment-lined sheet pan.
2. Whisk olive oil, balsamic, maple syrup, and Dijon. Brush both sides of cabbage; season with salt and pepper.
3. Roast 25–30 minutes, flipping halfway, until tender with charred edges.
4. Top with walnuts, thyme, and orange zest. Serve hot.

Finish with crumbled feta or goat cheese for tang. Swap walnuts for pecans if that’s what’s in your pantry. These reheat surprisingly well and look stunning on a platter.

Final Thoughts

That’s your veg-forward Thanksgiving dream team—textures, colors, and flavors that keep every bite exciting. Mix a few classics with a couple bold newcomers and you’ve got a table people will rave about. Now grab a sheet pan, turn up the oven, and let those vegetables steal the show.