From green bean casserole to mashed potatoes and cranberry sauce, find standout Thanksgiving sides from Food Network chefs.
Alton’s Best Ever Green Bean Casserole
A classic made modern and fresh, Alton ditches the traditional cream of mushroom soup and canned green beans, instead using real mushrooms, half-and-half and fresh green beans.
Alton’s Best Ever Green Bean Casserole – recipe here
Bacon Hasselback Potatoes
Put slices of bacon into slits in Yukon gold potatoes and bake until crisp. Finish this decadent side with a scallion, parsley and garlic butter that’s spoonsed over the potatoes when they’re almost done.
Bacon Hasselback Potatoes – recipe here
Baked Yams with Saffron Aioli
Make a homemade aioli to serve atop fluffy baked yams.
Baked Yams With Saffron Aioli – recipe here
Balsamic-Roasted Brussels Sprouts
Ina uses pancetta and balsamic vinegar for subtly sweet flavor in her roasted Brussels sprouts recipe, transforming a basic side into a sophisticated, indulgent treat.
Balsamic-Roasted Brussels Sprouts – recipe here
Bobby’s Black Pepper Biscuits
Bobby mixed up this spicy version of Southern biscuits.
Bobby’s Black Pepper Biscuits – recipe here
Brown Butter Haricots Verts
Create a nutty, decadent sauce for simply cooked haricots verts with brown butter. Top with roasted hazelnuts (also quickly sauteed in the brown butter) and a sprinkle of lemon zest for crunch and zing.
Brown Butter Haricots Verts – recipe here
Brussels Sprout Gratin
Nutty Gruyère cheese makes the perfect topping for these easy, five-ingredient Brussels sprouts.
Brussels Sprout Gratin – recipe here
Brussels Sprouts Gratin
Try this cheesy take on Brussels sprouts, a side dish everyone is sure to love.
Brussels Sprouts Gratin – recipe here
Brussels Sprouts Supreme
If you’ve been underwhelmed by Brussels sprouts in the past, this dish could easily change your mind. The sprouts will melt in your mouth thanks to the savory, buttery sauce.
Brussels Sprouts Supreme – recipe here
Brussels Sprouts with Bacon
Salty, crispy bacon makes everything better, especially these Brussels sprouts served warm as a holiday side dish.
Brussels Sprouts with Bacon – recipe here
Brussels Sprouts with Balsamic Honey
Dress up roasted Brussels sprouts with an easy-to-make vinegar-honey syrup, fried garlic and shaved Pecorino Romano. This recipe calls for roasting the sprouts in the leftover flavored oil from frying the garlic.
Brussels Sprouts with Balsamic Honey – recipe here
Butternut Squash Mac and Cheese
Rachael whips up her pasta in just 20 minutes. Two kinds of cheese, sharp cheddar and Parmigiano-Reggiano, plus a touch of nutmeg will make this side dish a holiday staple.
Butternut Squash Mac and Cheese – recipe here
Caramelized Vidalia Onion and Potato Gratin with Fresh Sage
To build this decadent side dish, Bobby layers sauteed onions and sage with thinly sliced Idaho potatoes, then coats it all in heavy cream, repeating the process until there are 12 heaping layers.
Caramelized Vidalia Onion and Potato Gratin with Fresh Sage – recipe here
Caramelized-Onion Mashed Potatoes
For a simple variation, stir sweet, caramelized onions into creamy mashed potatoes just before serving.
Caramelized-Onion Mashed Potatoes – recipe here
Cheesy Mushroom and Broccoli Casserole
Sunny starts with a roux of butter and flour to make a creamy base for her casserole. Add a little heat with cayenne pepper and garlic powder.
Cheesy Mushroom and Broccoli Casserole – recipe here
Cheesy Smashed Potatoes
Rachael’s smashed potatoes are ready in less than 20 minutes. Plus, they are simple enough to have kids get in on the cooking action.
Cheesy Smashed Potatoes – recipe here
Chili-Sesame Butternut Squash
Roasting slices of butternut squash in a mixture of melted butter, fresh orange juice and apple cider vinegar creates irresistible spots of caramelization. Balance the sweetness with garlic, dried Mexican chile peppers and sesame seeds.
Chili-Sesame Butternut Squash – recipe here
Chive and Garlic Mashed Potatoes
For a flavorful mashed potato twist, Tyler uses Yukon gold potatoes and mixes in garlic, thyme and chives.
Chive and Garlic Mashed Potatoes – recipe here
Cinnamon Apple Cranberry Sauce
A simple, cinnamon and apple cranberry sauce is easy with only six ingredients.
Cinnamon Apple Cranberry Sauce – recipe here
Cranberry Citrus Dressing
Michael Chiarello’s fresh cranberry dressing gets a flavor boost from orange zest and juice, fresh vanilla beans and a few spoonfulls of Dijon mustard.
Cranberry Citrus Dressing – recipe here
Cranberry Mold
Make homemade cranberry sauce look retro by mixing in gelatin and refrigerating in a mold or empty soup cans overnight.
Cranberry Mold – recipe here
Cranberry Pomegranate Terrine
Impress guests with this elegant cranberry sauce terrine.
Cranberry Pomegranate Terrine – recipe here
Cranberry Sauce with Pinot and Figs
Dried figs and balsamic vinegar upgrade traditional cranberry sauce to Bobby’s elegant version.
Cranberry Sauce with Pinot and Figs – recipe here
Cranberry-Horseradish Cream
An unusual but sworn-by combo, try this if you want to be daring and add something a little different to your Thanksgiving spread.
Cranberry-Horseradish Cream – recipe here
Cran-Citrus Chutney
Add unexpected punches of flavor with red wine, crystallized ginger and golden raisins.
Cran-Citrus Chutney – recipe here
Creamed Corn Cornbread
Alton says a piping hot cast-iron skillet is a must to make this creamed corn cornbread. Serve right out of the skillet for a rustic presentation or invert onto a platter.
Creamed Corn Cornbread – recipe here
Creamed Corn
Comforting, traditional and easy to make, this 20-minute creamed corn fits all the criteria for a successful, crowd-pleasing side. You may want to make a double (or even a triple) batch if you’re hosting a large group for Thanksgiving — this dish goes quickly!
Creamed Corn – recipe here
Creamed Kale with Caramelized Shallots
The caramelized shallots add a subtle sweetness to kale’s mild peppery flavor. Bobby’s quick, creamy sauce holds it all together.
Creamed Kale with Caramelized Shallots – recipe here
Creamed Pearl Onions
Tyler’s creamy side dish is super satisfying and great in a pinch: It requires only four ingredients and one minute of prep work. Using frozen thawed onions will save on time.
Creamed Pearl Onions – recipe here
Crunchy Sweet Brussels Sprout Salad
Instead of serving the Brussels sprouts whole this year, try them shredded and tossed with crunchy chopped walnuts and sweet dried cranberries. While sauteing the sprouts, add some nutmeg for a hint of autumnal spice and aroma.
Crunchy Sweet Brussels Sprout Salad – recipe here
Tyler’s Fresh Cranberry Relish
Tyler adds a touch of Grand Marnier liqueur to make all the flavors pop.
Tyler’s Fresh Cranberry Relish – recipe here
Garlic and Celery Root Mashed Spuds
Robin Miller adds celery root to mashed potatoes for an unexpected twist.
Garlic and Celery Root Mashed Spuds – recipe here
Garlic Green Beans
Toasted garlic and pecans add flavor and crunch to these simple green beans.
Garlic Green Beans – recipe here
Giada’s Brussels Sprouts with Pancetta
Giada adds an Italian twist to Brussels sprouts, cooking them with pancetta.
Giada’s Brussels Sprouts with Pancetta – recipe here
Giada’s Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Can’t decide on a veggie? Roast them all together with a touch of Italian seasoning like Giada does, for a colorful, irresistible mixture.
Giada’s Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts – recipe here
Giada’s Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter
Giada’s surprisingly easy homemade gnocchi is an irresistible Italian twist on the classic sweet potato side dish.
Giada’s Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter – recipe here
Glazed Carrots
Damaris Phillips’ eye-pleasing carrot dish gets its warm, sweet notes from honey and its bright flavor from fresh chopped parsley. For spice, she uses togarashi, chile pepper spice blend available in specialty markets and some supermarkets — although cayenne works just as well.
Glazed Carrots – recipe here
Gluten-Free Feather-Light Potato Buttermilk Buns
A gluten-free flour blend and gluten-free yeast come together to form these soft buns that are just the thing for mopping up cranberry sauce.
Gluten-Free Feather-Light Potato Buttermilk Buns – recipe here
Gluten-Free Green Bean-Mushroom Casserole with Panko-Style Fried Onion Rings
This indulgent side delivers all the creamy flavor and crunchy texture you’d want from a Thanksgiving casserole, just minus the gluten, thanks to a coating for the onions made with a special flour blend and crushed rice cereal.
Gluten-Free Green Bean-Mushroom Casserole with Panko-Style Fried Onion Rings – recipe here
Green Bean Casserole
Bacon and grated cheddar give Ree’s traditional casserole a decadent upgrade that’s ideal for a celebration.
Green Bean Casserole – recipe here
Green Bean Salad with Creme Fraiche
A salad composed of crisp and tender green beans, mustard-creme fraiche dressing and a bunch of fresh herbs tops any leafy green contender in the spread of Thanksgiving sides.
Green Bean Salad with Creme Fraiche – recipe here
Green Bean–Mushroom Casserole
You won’t need or want canned soup for any future green bean casserole once you realize how easy (and how much more delicious) the retro dish is when made entirely from scratch — from the shitake mushroom sauce to the buttermilk fried onions.
Green Bean-Mushroom Casserole – recipe here
Lemon-Maple Squash
Maple syrup and lemon juice add surprising, sweet flavor to roasted butternut squash.
Lemon-Maple Squash – recipe here
Marbled Mashed Sweet Potatoes
Don’t choose between traditional mashed potatoes and vibrant sweet potatoes. Separately, mash Yukon gold potatoes with sour cream and heavy cream, and sweet potatoes with brown sugar and cayenne pepper, then swirl together for the best of both worlds.
Marbled Mashed Sweet Potatoes – recipe here
Mashed Potatoes and Rutabaga with Lemon
For an elegant twist on mashed potatoes, add smashed rutabaga (yellow turnip) and top with a seasoned, toasted breadcrumb mixture just before serving.
Mashed Potatoes and Rutabaga with Lemon – recipe here
Mashed Potatoes with Herb Butter
Instead of boiling potatoes in water, cut them into 1-inch pieces and simmer them directly in the milk with salt and a bay leaf. Reserve the milk to add back to the potatoes (after draining and mashing) until they’ve reached creamy perfection.
Mashed Potatoes with Herb Butter – recipe here
Mashed Potatoes with Roasted Garlic and Mascarpone Cheese
For his Throwdown take on this comfort food classic, Bobby Flay adds sweet roasted garlic and spoonfuls of rich, creamy mascarpone cheese.
Mashed Potatoes with Roasted Garlic and Mascarpone Cheese – recipe here
Mashed Sweet Potatoes
Balsamic vinegar, maple syrup and orange zest give mashed sweet potatoes a contrasting sweet and salty kick that really works.
Mashed Sweet Potatoes – recipe here
Mini Mac and ‘Shrooms
Make this earthy, grown-up mac and cheese the star of your Thanksgiving spread.
Mini Mac and ‘Shrooms – recipe here
Mushroom & Leek Bread Pudding
The best way to prepare your leeks for this bread pudding? After cutting them lengthwise and slicing crosswise, wash them in water and spin-dry in a salad spinner.
Mushroom & Leek Bread Pudding – recipe here
Mustard-Parmesan Whole Roasted Cauliflower
Even meat eaters will want a piece of these impressive, high-fiber veggies. The Dijon mustard concentrates in flavor as it roasts, resulting in a powerful punch of umami. Prep and brush your cauliflower ahead of time, then let them sit at room temperature until you’re ready to cook.
Mustard-Parmesan Whole Roasted Cauliflower – recipe here
Parker House Rolls
These classic rolls are easy to make at home with Alex Guarnaschelli’s step-by-step instructions.
Parker House Rolls – recipe here
Parmesan Smashed Potatoes
Freshly grated Parmesan cheese turns ordinary mashed potatoes into Ina Garten’s delicious Thanksgiving side dish.
Parmesan Smashed Potatoes – recipe here
Pear and Blue Cheese Salad
Top a crunchy pear, watercress and arugula salad with toasted walnuts, pecans, almonds or cashews.
Pear and Blue Cheese Salad – recipe here
Perfect Cranberry Sauce
Don’t miss out on the perfect cranberry sauce recipe, with just a bit of citrus zest to bring out the flavor.
Perfect Cranberry Sauce – recipe here
Perfect Mashed Potatoes
You can’t go wrong with these stand-by mashed potatoes. Just start with russet potatoes and mixing in whole milk and up to a stick of butter.
Perfect Mashed Potatoes – recipe here
Provencal Potato Gratin
A sliced-tomato topping adds extra color and fresh flavor to this French take on potatoes.
Provencal Potato Gratin – recipe here
Rachael’s Easy Orange-Scented Green Beans
Follow Rachael’s lead to whip up a company-worthy, 8-minute veggie with a flavorful citrus punch.
Rachael’s Easy Orange-Scented Green Beans – recipe here
Red Devil Cranberries
Guy’s cranberry sauce gets a kick from two types of peppers.
Red Devil Cranberries – recipe here
Roasted Acorn Squash and Portobello Mushroom Salad with Radicchio, Apples and Pumpkin Seeds
This salad makes use of all of your favorite fall ingredients: roasted squash and mushrooms, tart apples and pumpkin seeds.
Roasted Acorn Squash and Portobello Mushroom Salad with Radicchio, Apples and Pumpkin Seeds – recipe here
Roasted Beets
For a beautiful jewel-toned side to add to the Thanksgiving table, Ina dresses tender roasted beets in a sweet-tangy dressing made of raspberry vinegar and orange juice.
Roasted Beets – recipe here
Roasted Brussels Sprouts
Roasting Brussels sprouts at a high heat creates lots of sweet, caramelized goodness.
Roasted Brussels Sprouts – recipe here
Roasted Brussels Sprouts with Pancetta
Crispy pan-fried pancetta balances Brussels sprouts’ earthy flavor with a hint of sweetness in Bobby’s quick-to-assemble side dish.
Roasted Brussels Sprouts with Pancetta – recipe here
Roasted Garlic Brussels Sprouts
Cumin, lemon juice and cilantro invigorate Brussels sprouts’ mellow flavor in this simple, refreshing side dish.
Roasted Garlic Brussels Sprouts – recipe here
Roasted Garlic Mashed Potatoes
Roasted garlic transforms the flavor of Ree’s mashed potatoes. Cream cheese makes them rich and fluffy while also helping to balance the garlic kick.
Roasted Garlic Mashed Potatoes – recipe here
Roasted Onions with Lemon
Turn the spotlight on onions and serve them roasted, drizzled with citrus vinaigrette. The entire dish can be made up to four hours ahead.
Roasted Onions with Lemon – recipe here
Roasted Spaghetti Squash with Parmigiano-Reggiano and Truffle Oil
Add a little elegance to roasted, delicate spaghetti squash by drizzling with truffle oil and sprinkling with cheese before tossing and serving.
Roasted Spaghetti Squash with Parmigiano-Reggiano and Truffle Oil – recipe here
Roasted Sweet Potatoes with Aioli
These simple sweet potatoes are dressed up with a shortcut aioli.
Roasted Sweet Potatoes with Aioli – recipe here
Salt-Crusted Fingerlings
Cover potatoes in water blended with herbs, garlic and half a cup of salt, then cook until the water evaporates, leaving the root vegetable tender and flavorful.
Salt-Crusted Fingerlings – recipe here
Sauteed Green Beans and Mushrooms
This quick and easy, four-ingredient green bean dish can be on your table in 25 minutes.
Sauteed Green Beans and Mushrooms – recipe here
Smashed Potatoes with Garlic Oil
To simplify your prep work, opt for smashed red potatoes instead of the traditional white mashed. You don’t even need to bother peeling the potatoes or mincing the garlic, thyme or rosemary. Infuse olive oil with smashed cloves, lemon zest and herb sprigs to flavor the red potatoes before smashing.
Smashed Potatoes with Garlic Oil – recipe here
Soul Sweet ‘Taters
Ree Drummond makes sweet potatoes as much a part of her Thanksgiving as the turkey. Her secret weapon in this recipe? Dark brown sugar.
Soul Sweet ‘Taters – recipe here
String Beans with Shallots
Ina’s easy green beans take just 15 minutes to prepare. They’re blanched before being sauteed with butter, olive oil and shallots.
String Beans with Shallots – recipe here
Sunny’s Sage and Pecan Sweet Potato Casserole
Sunny folds charred marshmallows into the mashed sweet potatoes until combined. No need to oversweeten the potatoes, as the topping does the work.
Sunny’s Sage and Pecan Sweet Potato Casserole – recipe here
Sweet Potato Casserole
Anne roasts sweet potatoes and mixes in dried apricots, honey, cinnamon and orange juice and zest. Sprinkle with an oatmeal crisp topping for a dessert and side dish all in one.
Sweet Potato Casserole – recipe here
Sweet Potato Souffle
Trisha tops sweet potatoes with pecans, brown sugar, flour and butter and bakes her casserole until slightly brown.
Sweet Potato Souffle – recipe here
Sweet Potatoes and Marshmallows
Thanksgiving is the time to embrace nostalgic dishes like sweet potatoes with marshmallow topping. “When I make this, I feel like a kid in my mom’s kitchen. The best part is watching the marshmallows bubble and toast,” says Sunny.
Sweet Potatoes and Marshmallows – recipe here
Sweet Potato-Pecan Casserole
Ellie offers up a lighter side that’s full of flavor, with lots of spices and a crunchy pecan topping.
Sweet Potato-Pecan Casserole – recipe here
The Deen Brothers’ Baked Hush Puppies
The Deen brothers’ hush puppies have all of the down-home flavor of this Southern favorite, but without the extra fat from deep-frying.
The Deen Brothers’ Baked Hush Puppies – recipe here
The Definitive Mashed Potato with Roasted Garlic
Michael Chiarello knows how to please a crowd, mashing Yukon Gold potatoes with three sticks of butter and a roasted garlic paste.
The Definitive Mashed Potato with Roasted Garlic – recipe here
The Neelys’ Old School Sweet Potato Souffle
The Neelys’ top their sweet potato souffle with roasted cashews and sweetened shredded coconut for an unforgettable side dish.
The Neelys’ Old School Sweet Potato Souffle – recipe here
Triple-Cheese Spirals
Traditional mac and cheese gets a makeover with spiral pasta and a crunchy panko topping.
Triple-Cheese Spirals – recipe here
Twice Baked Potatoes
Fill already-baked potato shells with a creamy mashed potato and butter mixture before sprinkling with cheese and baking again until the cheese is melted.
Twice Baked Potatoes – recipe here
Tyler Florence’s Mashed Potatoes
The ultimate creamy concoction, Tyler’s mashed potatoes pair perfectly with homemade turkey gravy.
Tyler Florence’s Mashed Potatoes – recipe here
Tyler’s Scalloped Potato Gratin
You can’t go wrong with Tyler’s classic scalloped potatoes.
Tyler’s Scalloped Potato Gratin – recipe here
Tyler’s Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel
Tyler tops simple baked sweet potatoes with a sweet and crunchy streusel mixture of brown sugar, cinnamon, pecans and melted mini marshmallows.
Tyler’s Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel – recipe here
Vegan Wild-Rice-Stuffed Butternut Squash
This impressive autumn-inspired dish can be served as a main course for vegan and vegetarian eaters, or it can be enjoyed by everyone at the table as a side dish. The small amount of curry powder gives the squash a nice warmth and depth.
Vegan Wild-Rice-Stuffed Butternut Squash – recipe here
Whipped Cranberry Dressing
Dress up canned cranberry sauce by gently stirring in ribbons of freshly whipped cream.
Whipped Cranberry Dressing – recipe here
Whipped Root Vegetables
“This is a super-flavorful substitute for your standard mashed potatoes,” promises Michael Symon. It’s so flavorful, in fact, that after you cook the root vegetables, all you need is butter and salt — no cream required.
Whipped Root Vegetables – recipe here
Whiskey-Glazed Sweet Potatoes
Guy adds a bit of whiskey to his mixture of sweet potatoes and apples and sweetens the dish with agave nectar.
Whiskey-Glazed Sweet Potatoes – recipe here
Source: foodnetwork.com
