10 Thanksgiving Sides That Deliver Big Comfort and Flavor

You know that moment when the turkey’s carving, the plates are warm, and everyone does a slow lean toward the sides? That’s the good stuff. These Thanksgiving side dishes are the ones people rave about in the group chat later, the ones your aunt asks for the recipe for (and actually makes).

We’re talking crispy edges, silky mash, glossy glazes, and enough flavor to make leftovers feel like a celebration. Nothing fussy—just smart tricks, bold seasoning, and textures that sing. Ready to win the side dish table? Let’s cook.

1. Brown Butter Whipped Yukon Golds With Crème Fraîche And Chives

This is your showstopper mash—silky, rich, and just tangy enough to keep bites from feeling heavy. Brown butter adds nutty depth, crème fraîche brings a subtle tang, and chives finish it with fresh snap. It’s classic, but better.

Ingredients:

• 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
• 1 cup unsalted butter
• 1 cup whole milk, warmed
• 1/2 cup crème fraîche (or sour cream)
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup finely snipped chives
• Optional: 1/4 teaspoon garlic powder or 1 clove roasted garlic, mashed

Instructions:

1. Place potatoes in a large pot, cover with cold water by 1 inch, and add 1 tablespoon salt. Bring to a boil, then reduce to a gentle simmer. Cook until very tender, 15–20 minutes.
2. Meanwhile, make the brown butter: In a small saucepan, melt the butter over medium heat. Cook, swirling, until the milk solids turn golden and smell nutty, 5–7 minutes. Remove from heat.
3. Drain potatoes well and return to the hot pot for 1–2 minutes to steam off excess moisture.
4. Pass potatoes through a ricer or mash until very smooth. Stir in warm milk, brown butter, crème fraîche, salt, and pepper. Add garlic if using.
5. Fold in chives right before serving. Taste and adjust seasoning.

Serve in a warm bowl with a final drizzle of brown butter. For a make-ahead move, keep them warm in a slow cooker on low with a splash of milk stirred in before serving. Want extra luxe? Top with crispy shallots or parmesan frico shards.

2. Crispy Sourdough Stuffing With Sausage, Fennel, And Apples

This stuffing nails the balance: chewy and crisp, savory and sweet, cozy but bright. Sourdough brings texture, Italian sausage adds richness, fennel and apples give it lift. The top gets irresistibly crunchy in the oven.

Ingredients:

• 1 pound day-old sourdough, cut into 1-inch cubes (about 10 cups)
• 1 pound Italian sausage (mild or hot), casings removed
• 4 tablespoons unsalted butter, plus more for greasing
• 1 large onion, diced
• 1 fennel bulb, cored and diced (reserve fronds for garnish)
• 3 celery stalks, diced
• 2 Honeycrisp or Gala apples, peeled and diced
• 3 garlic cloves, minced
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1/2 cup dry white wine (optional)
• 2 1/2–3 cups low-sodium chicken or turkey stock, warmed
• 2 large eggs, beaten
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper

Instructions:

1. Preheat oven to 350°F. Spread bread cubes on two baking sheets and toast until dry and lightly golden, 12–15 minutes. Cool and place in a large bowl.
2. In a large skillet, brown sausage over medium heat, breaking it up, about 7–8 minutes. Transfer to the bowl with bread, leaving drippings in the pan.
3. Add butter to the skillet. Sauté onion, fennel, and celery with 1 teaspoon salt until soft, 8–10 minutes. Stir in apples and cook 3 minutes. Add garlic, sage, and thyme; cook 1 minute.
4. Deglaze with wine (if using) and reduce by half. Pour the mixture over the bread and sausage. Toss.
5. Whisk stock with eggs, remaining salt, and pepper. Pour over the bread a bit at a time, tossing until evenly moistened but not soggy. You may not need all the stock.
6. Transfer to a buttered 9×13-inch baking dish. Dot with butter. Cover with foil and bake 25 minutes; uncover and bake 20–25 minutes more until deeply golden and crisp on top.

Finish with chopped fennel fronds for an herby pop. For a vegetarian version, swap in sautéed mushrooms and use vegetable stock. Want crazy-crisp edges? Bake in a wider pan or two smaller ones for more surface area.

3. Roasted Brussels Sprouts With Hot Honey, Lemon, And Toasted Almonds

Brussels need heat and contrast. Here, they get charred edges, a slick of hot honey, and bright lemon zest. Toasted almonds add crunch, and the whole tray disappears in minutes—seriously.

Ingredients:

• 2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons hot honey (or honey + a pinch of red pepper flakes)
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/3 cup sliced almonds, toasted
• Optional: 1/4 cup grated pecorino or parmesan

Instructions:

1. Preheat oven to 425°F. Toss sprouts with olive oil, salt, and pepper on a baking sheet, cut sides down.
2. Roast until deeply browned and crisp at the edges, 20–25 minutes, shaking the pan once.
3. Drizzle with hot honey and lemon juice, toss, and return to the oven for 2 minutes.
4. Finish with lemon zest, toasted almonds, and cheese if using.

Serve hot with a fresh squeeze of lemon. Add chopped bacon for smoky vibes or swap almonds for pistachios. For a make-ahead trick, roast 90% of the way earlier, then finish with honey and lemon right before serving.

4. Maple-Glazed Rainbow Carrots With Herbed Labneh

These carrots look fancy and taste even better—sweet, earthy, and a little tart when dragged through cool, herbed labneh. The glaze gets glossy and sticky in the oven, and a shower of herbs keeps it fresh.

Ingredients:

• 2 pounds baby or young carrots, peeled (rainbow if you can find them)
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground coriander (optional)
• 1 cup labneh (or Greek yogurt)
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped parsley
• 1 small garlic clove, grated
• Zest of 1 lemon
• 2 tablespoons toasted pepitas or pistachios for garnish

Instructions:

1. Preheat oven to 425°F. Toss carrots with olive oil, maple syrup, vinegar, salt, pepper, and coriander. Spread on a baking sheet.
2. Roast, turning once, until tender and caramelized at the edges, 20–25 minutes.
3. Meanwhile, mix labneh with dill, parsley, garlic, and lemon zest. Season with a pinch of salt.
4. Swipe the labneh onto a platter, top with carrots, and scatter with pepitas or pistachios.

Serve warm or room temp. No labneh? Use Greek yogurt with a drizzle of olive oil. Add a pinch of chili flakes if you like a little heat with your sweet.

5. Savory Green Bean Almondine With Browned Garlic And Lemon Breadcrumbs

This is green beans with swagger: crisp-tender, buttery, and loaded with nutty toasted almonds. The lemony breadcrumbs take it over the top so you get crunch in every bite.

Ingredients:

• 1 1/2 pounds green beans, trimmed
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil, divided
• 3 garlic cloves, thinly sliced
• 1/2 cup sliced almonds
• 1 cup fresh breadcrumbs (from 2 slices crusty bread)
• Zest of 1 lemon, plus 1 tablespoon lemon juice
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions:

1. Bring a large pot of salted water to a boil. Blanch green beans until crisp-tender, 3–4 minutes. Drain and shock in ice water; pat dry.
2. In a large skillet over medium heat, melt butter with 1 tablespoon olive oil. Add garlic and almonds; cook, stirring, until golden and fragrant, 2–3 minutes. Transfer to a bowl.
3. In the same skillet, add remaining oil and breadcrumbs. Toast until golden, 3–4 minutes. Off heat, stir in lemon zest, salt, and pepper; transfer to a plate.
4. Return beans to the skillet with the garlic-almond mixture. Toss until warmed through; add lemon juice and season to taste.

Top with the crunchy lemon breadcrumbs right before serving so they stay crisp. For extra oomph, add a splash of dry sherry or a pat of butter at the end. Leftovers make a great add-in for a next-day salad.

6. Creamed Corn With Jalapeño, Scallions, And Cotija

This is not your canned creamed corn. It’s bright, sweet, and a little spicy with jalapeño and scallions. A bit of cream makes it silky, and crumbled cotija adds salty, creamy sparkle.

Ingredients:

• 6 cups corn kernels (fresh or frozen, thawed)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 1 jalapeño, seeded and finely minced
• 3 scallions, thinly sliced (white and green parts divided)
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 1/2 cup crumbled cotija (or feta)
• 1 tablespoon lime juice

Instructions:

1. In a large skillet, heat butter and oil over medium heat. Sauté onion, jalapeño, and scallion whites until softened, 3–4 minutes.
2. Add corn and cook, stirring, until bright and slightly caramelized, 5–7 minutes.
3. Pour in cream and milk; simmer gently until thickened, 6–8 minutes. Season with salt, pepper, and smoked paprika.
4. Off heat, stir in cotija, lime juice, and scallion greens.

Serve warm with a sprinkle of extra cotija. For extra depth, blend 1 cup of the corn with some cream, then stir back in. Prefer it mild? Skip the jalapeño and use sweet paprika instead.

7. Sweet Potato Casserole With Pecan Streusel And Orange Zest

This sweet potato casserole is dessert-level delicious without being cloying. The filling is silky with a hint of orange and vanilla, and the pecan streusel brings the crunch everyone loves. It’s the first pan to empty, every time.

Ingredients:

• 3 pounds sweet potatoes, peeled and cut into chunks
• 4 tablespoons unsalted butter, melted
• 1/2 cup whole milk
• 1/4 cup brown sugar
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• Zest of 1 orange

Streusel:

• 3/4 cup chopped pecans
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon kosher salt
• 4 tablespoons cold unsalted butter, cubed

Instructions:

1. Preheat oven to 375°F. Boil sweet potatoes in salted water until very tender, 15–20 minutes. Drain well.
2. Mash with melted butter, milk, brown sugar, maple syrup, vanilla, cinnamon, nutmeg, salt, and orange zest until very smooth. Spread into a greased 9×13-inch dish.
3. Make streusel: Combine pecans, flour, brown sugar, cinnamon, and salt. Cut in cold butter with fingers or a pastry cutter until crumbly.
4. Sprinkle streusel over sweet potatoes. Bake 25–30 minutes until bubbly and golden.

Swap pecans for walnuts if you like, or add mini marshmallows in the last 10 minutes if that’s your crowd’s vibe. Make it a day ahead and rewarm, loosely covered, at 325°F.

8. Shaved Brussels And Kale Salad With Parmesan, Cranberries, And Warm Bacon Vinaigrette

Yes, a salad can get applause on Thanksgiving—when it’s this one. It’s crunchy, salty-sweet, and the warm bacon dressing softens the greens just enough. It brightens the whole plate and balances all the richer dishes.

Ingredients:

• 10 ounces Brussels sprouts, trimmed
• 1 small bunch lacinato kale, stems removed (about 6 cups finely sliced)
• 4 slices thick-cut bacon, chopped
• 1 small shallot, minced
• 1 garlic clove, minced
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons maple syrup
• 3 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup dried cranberries
• 1/3 cup shaved or grated parmesan
• 1/3 cup toasted pumpkin seeds (pepitas)
• Optional: squeeze of lemon

Instructions:

1. Thinly slice Brussels sprouts with a knife or mandoline. Combine with sliced kale in a large bowl.
2. Cook bacon in a skillet until crisp. Transfer bacon to a plate; keep 2 tablespoons drippings in skillet.
3. Over low heat, sauté shallot and garlic in drippings 1–2 minutes. Whisk in vinegar, Dijon, maple, and olive oil. Season with salt and pepper.
4. Pour warm dressing over greens, add cranberries and bacon, and toss well. Let sit 5 minutes to soften.
5. Top with parmesan and pumpkin seeds. Add a squeeze of lemon if desired.

Serve slightly warm or at room temp. For a vegetarian version, skip the bacon and add smoked almonds. It holds well for a few hours—perfect for potlucks.

9. Buttermilk Parker House Rolls With Honey Butter

Soft, pillowy rolls that are perfect for sopping up gravy and making tiny leftover sandwiches. Buttermilk keeps them tender, and a swipe of honey butter is pure joy. They’re surprisingly easy and bake up like little clouds.

Ingredients:

• 3 1/2–4 cups all-purpose flour, plus more for dusting
• 2 1/4 teaspoons instant yeast (1 packet)
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons kosher salt
• 1 cup warm buttermilk (100–110°F)
• 1/2 cup warm water (100–110°F)
• 1 large egg
• 6 tablespoons unsalted butter, melted (divided)

Honey Butter:

• 4 tablespoons unsalted butter, softened
• 1 1/2 tablespoons honey
• Pinch of flaky salt

Instructions:

1. In a mixer bowl, whisk 3 1/2 cups flour, yeast, sugar, and salt. Add warm buttermilk, warm water, egg, and 4 tablespoons melted butter. Mix with dough hook until a soft dough forms, 5–7 minutes, adding more flour as needed until slightly tacky but not sticky.
2. Transfer to a greased bowl, cover, and let rise until doubled, 60–90 minutes.
3. Butter a 9×13-inch pan. Turn dough onto a floured surface and divide into 15 equal pieces. Shape into balls, then flatten slightly and fold like a letter; place seam-side down in pan, snug but not tight.
4. Cover and let rise until puffy, 30–45 minutes. Preheat oven to 375°F.
5. Brush rolls with remaining 2 tablespoons melted butter. Bake 18–22 minutes until golden.
6. Mix honey butter and swipe over warm rolls. Sprinkle with flaky salt.

Serve warm (obviously). Make the dough the day before and chill after the first rise; shape and proof while the oven heats. Add chopped rosemary to the dough for a herby twist.

10. Cranberry-Orange Relish With Vanilla And Pinot Noir

This is the cranberry sauce people actually eat. It’s tart, jewel-toned, and layered with citrus and vanilla, plus a splash of red wine that makes it feel grown-up. It’s perfect with turkey—and even better on leftover sandwiches.

Ingredients:

• 12 ounces fresh or frozen cranberries
• 3/4 cup granulated sugar (plus more to taste)
• 1/2 cup Pinot Noir (or other light red wine)
• 1/4 cup orange juice
• Zest of 1 orange
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• Optional: 1 small cinnamon stick

Instructions:

1. Combine cranberries, sugar, wine, orange juice, orange zest, vanilla, salt, and cinnamon stick (if using) in a saucepan.
2. Bring to a simmer over medium heat and cook, stirring occasionally, until berries burst and the sauce thickens, 10–12 minutes.
3. Taste and add a little more sugar if you like it sweeter. Remove cinnamon stick and cool to room temperature; it will thicken more as it cools.

Make it up to a week ahead and refrigerate. Stir in chopped candied ginger for a zippy twist or fold in a handful of fresh pomegranate seeds before serving for sparkle. Spoon leftovers over yogurt, oatmeal, or vanilla ice cream.

Final Tips For A Compliment-Magnet Thanksgiving

• Season boldly. Salt and acid are your best friends for bringing flavors to life.
• Play with texture. Crisp meets creamy is the ultimate power couple.
• Stagger the oven. Roast high-heat veggies while casseroles rest.
• Make ahead where you can. Dress salads and add crunchy toppings at the last minute.

There you go—10 Thanksgiving side dishes that always get compliments, guaranteed to earn you the “Can I have the recipe?” text. Pick a few or go all-in on the spread. Either way, your table’s about to become legendary.