14 Unique Side Dishes for Thanksgiving To Wow Your Guests
Thanksgiving dinner deserves more than the same old classics! These 14 unique side dishes for Thanksgiving will transform your holiday table into an unforgettable feast. Each recipe brings creative flavors that complement traditional turkey perfectly while adding exciting new tastes your family will request year after year.
Did you know that the average Thanksgiving dinner includes seven side dishes? Make yours memorable with these simple, crowd-pleasing recipes that require minimal prep time and maximum flavor impact, just like our popular Honey Glazed Carrots that readers absolutely adore!
What Are Unique Side Dishes for Thanksgiving?
Ever wonder why we stick to the same green bean casserole every year? Unique side dishes for Thanksgiving are creative twists on holiday classics or completely new additions that bring fresh excitement to your feast. They’re conversation starters, flavor bombs, and the dishes guests ask about first!
After all, the way to everyone’s heart is through creative, delicious food that surprises and delights. Ready to break free from boring sides and become the Thanksgiving hero your family deserves?
Why You’ll Love These Unique Side Dishes for Thanksgiving
Bold Flavors That Complement Turkey: These sides aren’t just fillers—they’re stars in their own right. From sweet and savory combinations to crispy textures and creamy indulgences, each dish adds dimension to your holiday spread. The vibrant colors alone will make your table Instagram-worthy!
Budget-Friendly and Stress-Free: Making unique sides at home costs significantly less than ordering catered dishes. Most recipes use affordable, seasonal ingredients you can find at any grocery store. Plus, many can be prepped ahead, saving you precious time on Thanksgiving Day.
Customizable to Dietary Needs: Whether you need vegetarian, vegan, gluten-free, or dairy-free options, these recipes adapt easily. Your guests with dietary restrictions will appreciate having delicious choices beyond plain steamed vegetables. Similar to our Roasted Brussels Sprouts with Balsamic, these dishes prove that accommodating everyone doesn’t mean sacrificing flavor. Get ready to create a Thanksgiving spread that everyone can enjoy!
How to Make Unique Side Dishes for Thanksgiving
Quick Overview
These 14 unique side dishes for Thanksgiving are designed for real home cooks with busy schedules. Each recipe features simple techniques, readily available ingredients, and foolproof methods that guarantee success.
Most dishes take 30-45 minutes total time, with several make-ahead options that free up your oven and stovetop on the big day. You’ll find creamy gratins, roasted vegetables bursting with flavor, innovative salads, and creative twists on classics that will have guests asking for recipes.
Time Breakdown:
- Prep Time: 10-20 minutes per recipe
- Cook Time: 20-35 minutes per recipe
- Make-Ahead Time: Up to 2 days for most recipes
- Total Active Time: 30-45 minutes average
Key Ingredients for Unique Side Dishes for Thanksgiving
Here are the essential ingredients you’ll need across these 14 spectacular recipes:
Fresh Produce:
- Brussels sprouts (2 lbs)
- Butternut squash (3 lbs)
- Cauliflower (2 heads)
- Sweet potatoes (4 lbs)
- Fresh cranberries (2 cups)
- Kale or spinach (1 lb)
- Carrots (2 lbs)
- Green beans (1.5 lbs)
- Fresh herbs (rosemary, thyme, sage, parsley)
Pantry Staples:
- Olive oil (1 cup)
- Butter (1 lb)
- Heavy cream (2 cups)
- Chicken or vegetable broth (4 cups)
- Maple syrup (1/2 cup)
- Balsamic vinegar (1/4 cup)
- Panko breadcrumbs (2 cups)
- Parmesan cheese (2 cups grated)
Special Ingredients:
- Goat cheese (8 oz)
- Pecans or walnuts (2 cups)
- Pomegranate seeds (1 cup)
- Gruyere cheese (1 lb)
- Wild rice blend (2 cups)
Step-by-Step Instructions for 14 Unique Thanksgiving Sides
1. Butternut Squash Gratin with Sage
Peel and slice 1 large butternut squash into 1/4-inch rounds. Layer half the squash in a greased 9×13 baking dish, overlapping slightly. Season with salt, pepper, and 2 tablespoons fresh chopped sage.
Pour 1 cup heavy cream mixed with 2 minced garlic cloves over the squash. Add another layer of remaining squash, cream mixture, and top with 1.5 cups shredded Gruyere cheese and 1/2 cup panko breadcrumbs mixed with 2 tablespoons melted butter.
Cover with foil and bake at 375°F for 40 minutes. Remove foil and bake 14 more minutes until golden and bubbly. Let rest 10 minutes before serving.
2. Cranberry Pecan Wild Rice Pilaf
Rinse 1.5 cups wild rice blend under cold water. In a large pot, heat 2 tablespoons butter and sauté 1 diced onion and 2 minced garlic cloves for 3 minutes. Add rice and toast for 2 minutes.
Pour in 3 cups chicken broth and bring to a boil. Reduce heat, cover, and simmer for 40 minutes until rice is tender and liquid absorbed. Remove from heat and let stand covered for 5 minutes.
Fluff rice with a fork and stir in 1 cup dried cranberries, 3/4 cup toasted chopped pecans, 2 tablespoons fresh parsley, and 1 tablespoon orange zest. Season with salt and pepper to taste.
3. Garlic Herb Hasselback Sweet Potatoes
Scrub 6 medium sweet potatoes and place each between two chopsticks. Slice potatoes crosswise every 1/4 inch, stopping when knife hits chopsticks (this prevents cutting all the way through).
Brush potatoes with 4 tablespoons melted butter mixed with 3 minced garlic cloves, 1 tablespoon fresh thyme, and 1 teaspoon rosemary. Season with salt and pepper.
Place on a baking sheet and roast at 425°F for 50-60 minutes, brushing with more butter mixture every 20 minutes. Potatoes are done when tender inside and crispy on edges. Top with grated Parmesan before serving.
4. Roasted Cauliflower with Tahini Drizzle
Cut 2 heads cauliflower into large florets. Toss with 4 tablespoons olive oil, 2 teaspoons cumin, 1 teaspoon smoked paprika, salt, and pepper. Spread on two baking sheets in a single layer.
Roast at 425°F for 30-35 minutes until deeply golden and caramelized, flipping halfway through.
Make tahini sauce by whisking together 1/3 cup tahini, 3 tablespoons lemon juice, 2 tablespoons water, 1 minced garlic clove, and salt. Drizzle roasted cauliflower with tahini sauce and garnish with pomegranate seeds, fresh parsley, and toasted pine nuts.
5. Green Beans with Shallot Crisps and Almonds
Blanch 1.5 pounds trimmed green beans in boiling salted water for 3 minutes. Immediately transfer to ice water to stop cooking. Drain and pat dry.
Thinly slice 4 shallots and separate into rings. Toss with 1/4 cup flour. Heat 1/2 cup oil in a skillet and fry shallots in batches until golden and crispy, about 2 minutes. Drain on paper towels and season with salt.
Sauté green beans in 2 tablespoons butter over medium-high heat for 5 minutes. Add 1/2 cup sliced toasted almonds, 1 tablespoon lemon zest, salt, and pepper. Top with crispy shallots just before serving.
6. Sweet Potato Casserole with Pecan Streusel
Peel and cube 4 pounds sweet potatoes. Boil in salted water for 14 minutes until very tender. Drain and mash with 1/2 cup butter, 1/2 cup brown sugar, 2 eggs, 1/3 cup milk, and 1 teaspoon vanilla extract. Spread in a greased 9×13 dish.
For streusel topping, combine 1 cup flour, 1 cup brown sugar, 1 cup chopped pecans, and 1/2 cup melted butter. Mix until crumbly and sprinkle over sweet potatoes.
Bake at 350°F for 30 minutes until topping is golden and casserole is heated through. Let cool 10 minutes before serving for best texture.
7. Pomegranate Kale Salad with Goat Cheese
Remove stems from 1 bunch kale and slice leaves into thin ribbons. Massage kale with 1 tablespoon olive oil and a pinch of salt for 2 minutes until softened and darker in color.
Make dressing by whisking together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, salt, and pepper.
Toss kale with dressing and let marinate 15 minutes. Add 1 cup pomegranate seeds, 1/2 cup toasted walnuts, 1/2 cup dried cranberries, and 4 ounces crumbled goat cheese. Serve immediately.
8. Creamy Parmesan Polenta
Bring 4 cups chicken broth and 2 cups milk to a boil in a large pot. Gradually whisk in 1.5 cups polenta in a steady stream to prevent lumps. Reduce heat to low.
Cook polenta, stirring frequently with a wooden spoon, for 30-40 minutes until thick and creamy. Stir in 1/2 cup butter, 1 cup grated Parmesan, 2 minced garlic cloves, and fresh thyme. Season generously with salt and pepper.
If polenta becomes too thick, thin with additional warm broth. Serve immediately topped with extra Parmesan and a drizzle of olive oil.
9. Roasted Root Vegetable Medley
Peel and cut into 1-inch pieces: 3 large carrots, 2 parsnips, 1 rutabaga, and 2 medium beets (keep beets separate to prevent color bleeding). Toss vegetables with 4 tablespoons olive oil, 2 tablespoons fresh thyme, salt, and pepper.
Spread on two baking sheets, keeping beets separate. Roast at 425°F for 35-40 minutes until caramelized and tender, stirring halfway through.
Combine all roasted vegetables and toss with 2 tablespoons balsamic glaze and 1 tablespoon honey. Garnish with fresh parsley and toasted pumpkin seeds.
10. Cornbread Sausage Stuffing
Crumble 8 cups day-old cornbread into a large bowl. In a skillet, cook 1 pound Italian sausage until browned, breaking into crumbles. Remove sausage and sauté 1 diced onion, 3 stalks diced celery, and 2 minced garlic cloves in the drippings for 5 minutes.
Return sausage to pan and add 2 tablespoons fresh sage, 1 tablespoon thyme, and 1/2 cup dried cranberries. Pour mixture over cornbread and toss. Add 2.5-3 cups chicken broth until moistened but not soggy.
Transfer to a greased 9×13 dish and bake at 350°F for 35-40 minutes until top is golden and crispy. Cover with foil if browning too quickly.
11. Honey Glazed Rainbow Carrots
Peel 2 pounds rainbow carrots (or regular carrots), keeping some green tops intact for presentation. If carrots are thick, halve them lengthwise so they cook evenly.
Toss carrots with 2 tablespoons olive oil, salt, and pepper. Roast at 400°F for 20 minutes. Meanwhile, melt 3 tablespoons butter with 3 tablespoons honey, 2 tablespoons orange juice, and 1 teaspoon fresh thyme.
Remove carrots from oven, toss with honey glaze, and return to oven for 10 more minutes until caramelized and tender. Garnish with fresh parsley and flaky sea salt.
12. Creamed Spinach with Nutmeg
Wash and roughly chop 2 pounds fresh spinach. In a large pot, bring salted water to boil and blanch spinach for 1 minute. Drain and squeeze out excess water thoroughly.
In a large skillet, melt 4 tablespoons butter and sauté 3 minced garlic cloves for 1 minute. Add 2 tablespoons flour and cook for 2 minutes, stirring constantly. Gradually whisk in 1.5 cups heavy cream.
Add spinach, 1/2 cup grated Parmesan, 1/4 teaspoon nutmeg, salt, and pepper. Cook for 5 minutes until thickened and creamy. Adjust seasoning and serve hot.
13. Apple Cranberry Chutney
Dice 3 Granny Smith apples into small cubes. In a saucepan, combine apples, 2 cups fresh cranberries, 1 cup brown sugar, 1/2 cup apple cider vinegar, 1/4 cup orange juice, 1 tablespoon grated ginger, 1 cinnamon stick, and 1/4 teaspoon red pepper flakes.
Bring to a boil, then reduce heat and simmer for 25-30 minutes until thick and jam-like, stirring occasionally. The mixture will thicken more as it cools.
Remove cinnamon stick. Serve warm or at room temperature. This chutney can be made up to 5 days ahead and stored refrigerated.
14. Parmesan Roasted Acorn Squash Rings
Cut 2 acorn squashes crosswise into 1/2-inch rings. Remove seeds from center of each ring. Arrange rings on a parchment-lined baking sheet.
Brush both sides with 3 tablespoons melted butter mixed with 2 minced garlic cloves. Sprinkle with 1/2 cup grated Parmesan, 1 teaspoon fresh thyme, salt, and pepper.
Roast at 400°F for 30-35 minutes, flipping halfway through, until golden and tender. Garnish with additional Parmesan and fresh parsley before serving.
What to Serve Unique Side Dishes for Thanksgiving With
These spectacular sides pair beautifully with traditional roasted turkey or herb-crusted turkey breast. Create a balanced plate by choosing 4-5 sides that offer variety in texture and flavor—something creamy, something crunchy, something sweet, and something tangy.
Serve the Butternut Squash Gratin and Creamy Parmesan Polenta alongside roasted meats for comforting richness. The Pomegranate Kale Salad and Apple Cranberry Chutney add bright, fresh notes that cut through heavier dishes.
For beverage pairings, serve a crisp white wine like Chardonnay or Sauvignon Blanc with lighter vegetable sides. Rich, creamy dishes pair wonderfully with medium-bodied reds like Pinot Noir or Beaujolais. Don’t forget sparkling apple cider for non-alcoholic guests!
Finish the meal with classic pumpkin pie, pecan pie, or our popular Spiced Apple Crumble for a complete Thanksgiving feast.
Top Tips for Perfecting Unique Side Dishes for Thanksgiving
Prep Ahead for Stress-Free Cooking: Most vegetable sides can be prepped 24 hours in advance. Wash, chop, and store vegetables in airtight containers. Assemble casseroles completely, cover tightly, and refrigerate. On Thanksgiving Day, just pop them in the oven—this saves hours of work!
Season Generously and Taste Often: Don’t be shy with salt and pepper. Vegetables need more seasoning than you think. Taste as you cook and adjust. Add a squeeze of lemon or splash of vinegar at the end to brighten flavors.
Master Your Oven Space: Create a cooking schedule that staggers dishes by temperature and timing. Sides that bake at 375-400°F can often share oven space. Use your stovetop, slow cooker, and even air fryer to maximize cooking capacity.
Get the Right Texture: For crispy roasted vegetables, don’t overcrowd the pan—use two sheets if needed. For creamy dishes, add liquid gradually to prevent them from becoming too thin. Let casseroles rest 10 minutes after baking for perfect slicing.
Ingredient Substitutions That Work: Swap heavy cream with half-and-half in most recipes (though it won’t be as rich). Use vegetable broth instead of chicken broth for vegetarian guests. Fresh herbs are best, but dried herbs work in a pinch—use one-third the amount.
Avoid These Common Mistakes: Don’t skip blanching green vegetables—it preserves their vibrant color. Don’t add cheese to hot dishes that will sit in a warming drawer, as it becomes oily. Don’t slice vegetables unevenly, as they’ll cook at different rates.
Storing and Reheating Tips
Refrigerator Storage: Most cooked side dishes will keep for 3-5 days in airtight containers in the refrigerator. Let dishes cool completely before covering to prevent condensation. Store creamy dishes separately from crispy toppings to maintain texture.
Store the Pomegranate Kale Salad undressed in the refrigerator for up to 2 days. Keep dressing separate and toss just before serving. The Apple Cranberry Chutney actually improves with age and lasts up to 2 weeks refrigerated.
Freezer Storage: Casseroles like the Sweet Potato Casserole and Butternut Squash Gratin freeze beautifully for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil. Label with contents and date. Thaw overnight in the refrigerator before reheating.
The Wild Rice Pilaf freezes well for up to 2 months. Let it cool completely, portion into freezer bags, and press out excess air. Don’t freeze cream-based dishes or fresh salads, as they don’t thaw well.
Reheating Instructions: For best results, reheat casseroles covered with foil at 350°F for 20-30 minutes until heated through. Remove foil for the last 5 minutes to crisp the top. Microwave individual portions for 2-3 minutes, stirring halfway through.
Reheat stovetop sides in a skillet over medium heat with a splash of broth or butter to prevent drying. Refresh roasted vegetables in a 400°F oven for 8-10 minutes instead of microwaving to restore crispness.
Frequently Asked Questions
Can I make Thanksgiving side dishes ahead of time?
Absolutely! Most of these unique side dishes can be prepped 1-2 days in advance. Casseroles can be assembled completely and refrigerated before baking. Roasted vegetables can be cut and stored. Dressings and sauces can be made ahead and stored separately. On Thanksgiving morning, just finish cooking or reheating.
What are the best vegetarian Thanksgiving sides?
All 15 of these recipes are vegetarian or easily adaptable. use vegetable broth in the Wild Rice Pilaf and Creamy Polenta, and omit sausage from the stuffing (or use plant-based sausage). The Butternut Squash Gratin, Roasted Cauliflower, and Pomegranate Kale Salad are naturally vegetarian crowd-pleasers.
How many side dishes should I serve at Thanksgiving?
Plan for 5-7 side dishes for a traditional Thanksgiving dinner. Include a variety of textures and flavors: at least one potato dish, one green vegetable, one hearty grain or stuffing, one lighter salad, and one sweet or fruity element. This gives guests options and ensures everyone finds something they love.
What sides go best with turkey?
Turkey pairs beautifully with rich, savory sides like the Butternut Squash Gratin and Creamy Polenta, which complement its mild flavor. Add brightness with the Pomegranate Kale Salad or Apple Cranberry Chutney to cut through richness. The Maple Balsamic Brussels Sprouts and Honey Glazed Carrots add sweet-savory balance that enhances turkey’s natural taste.
Can these side dishes be made gluten-free?
Yes! Many recipes are naturally gluten-free or easily adaptable. Skip the flour in creamed spinach or use gluten-free flour. Use gluten-free breadcrumbs in gratins. The Cornbread Stuffing can be made with gluten-free cornbread. Most roasted vegetable dishes, the Wild Rice Pilaf, and salads are naturally gluten-free.
What temperature should I serve Thanksgiving sides?
Most Thanksgiving sides taste best served warm, not piping hot. This actually works in your favor since sides can be prepared ahead and kept warm. Hot dishes should be served at 140-160°F. Room temperature sides like the Kale Salad and Cranberry Chutney can sit out for up to 2 hours safely.
How do I keep sides warm until dinner?
Use your oven as a warming drawer set to 170-200°F. Cover dishes loosely with foil to prevent drying. Use slow cookers on the “warm” setting for dishes like creamed spinach or polenta. Chafing dishes with tea lights work wonderfully for buffet-style serving. Avoid keeping crispy dishes warm too long as they’ll lose their texture.
What are the most popular Thanksgiving side dishes?
Traditional favorites include mashed potatoes, green bean casserole, and sweet potato casserole. But these unique twists elevate the classics—the Maple Balsamic Brussels Sprouts and Butternut Squash Gratin consistently receive rave reviews and requests for recipes. The Wild Rice Pilaf and Hasselback Sweet Potatoes have become new traditions in many households.
Nutrition Information Per Serving (Average Across All Recipes)
| Nutrient | Amount |
|---|---|
| Calories | 220-280 |
| Total Fat | 12-18g |
| Saturated Fat | 4-8g |
| Cholesterol | 15-35mg |
| Sodium | 280-420mg |
| Total Carbohydrates | 24-32g |
| Dietary Fiber | 3-6g |
| Sugars | 8-14g |
| Protein | 5-9g |
| Vitamin A | 35-150% DV |
| Vitamin C | 25-80% DV |
| Calcium | 8-20% DV |
| Iron | 6-15% DV |
Note: Nutritional values vary by recipe. Lighter options like roasted vegetables contain fewer calories, while cream-based casseroles are richer. Serving sizes are approximately 1 cup or 1/8 of a casserole.
Final Thoughts
These 14 unique side dishes for Thanksgiving will transform your holiday table from ordinary to extraordinary. Each recipe balances ease of preparation with impressive results, giving you more time to enjoy with loved ones and less time stressing in the kitchen.
The beauty of these sides lies in their versatility—mix and match based on your family’s preferences, dietary needs, and the time you have available. Whether you’re hosting a intimate gathering or feeding a crowd, these dishes scale beautifully and can be prepped ahead for maximum convenience.
Remember, Thanksgiving is about gratitude, togetherness, and creating memories. These unique side dishes will become part of your family’s cherished traditions, with recipes passed down and requested year after year. Don’t be surprised when guests ask to take home leftovers and beg for your secrets!
Start planning your menu now, make a detailed shopping list, and prep what you can in advance. Your organized approach combined with these foolproof recipes guarantees a stress-free, delicious Thanksgiving celebration.
Which unique side dish are you most excited to try? Leave a comment below and share your Thanksgiving menu plans! Don’t forget to pin this collection for easy access and share it with friends planning their holiday feasts. Happy Thanksgiving!
Pro Tip: Create a cooking timeline working backwards from your desired dinner time. Factor in turkey cooking time, resting periods, and oven space. Most sides need 30-45 minutes in the oven, so plan accordingly!
Save This Recipe: Pin this collection to your Thanksgiving board so you always have these recipes handy. Print out your favorites and create a personalized recipe binder for holiday cooking.
Share Your Success: Tag us on Instagram @YourRecipeBlog when you make these sides! We love seeing your beautiful Thanksgiving spreads and hearing which recipes become your new favorites.
