Sweet friend, do you feel it too? That flutter in your heart as Thanksgiving nears? It’s not just about the turkey, is it? It’s about our people gathered close, the hum of chatter, the clatter of forks, and that deep-down joy of seeing their faces light up – especially your special child – when they taste something made just with love.
I know the pressure! We want that perfect, cozy feast where everyone feels cherished, especially our unique, wonderful kids who might find big gatherings overwhelming, or have tastes all their own. That’s why I poured my heart into gathering these sides. Think of them as little hugs on a plate, recipes chosen for flavor and comfort, aiming to create a table where your special one feels truly seen, safe, and delighted. Let’s make magic in the mess together.
Best Thanksgiving Side Dishes Potato & Winter Squash Recipes
Maple-Pecan Roasted Sweet Potatoes
(Cooking time: ~40 minutes; vegetarian, gluten-free) –
Okay, real talk—this is one of those “wait, did I actually just make veggies taste like dessert?” situations. You chop up some sweet potatoes (easy, unless you’re cursed with dull knives, in which case, may the odds be ever in your favor), toss ’em with maple syrup and a little cinnamon magic, and then let the oven do its thing for half an hour. The whole place ends up smelling like you just baked an autumn candle.
And the pecans? Oh man, they go all toasty and crunchy on top, so you get that whole sweet-nutty thing that’ll actually make kids stop whining about dinner for once. Naturally gluten-free, totally vegetarian, and if you wanna go full vegan, just swap in some plant-based butter—nobody’s gonna notice. Honestly, if you’ve got picky eaters or just want to make Tuesday night feel a little special, this one’s a slam dunk.
Cheesy Butternut Squash Casserole
(Cooking time: ~1 hour; vegetarian) –
A great creamy casserole of such comfort, it needs about an hour from start to end. chunks of roasted butternut squash are dipped in a velvety sauce of sharp white cheddar and parmesan, then set to bake beneath buttery breadcrumbs, slowly turning golden. It is oh so comforting-much like your mash potato mash-up but just that all the more special.
An oft-used mom tip for entertaining is to prepare the casserole a day ahead and then just warm it before serving. Hearty and rich, it goes well beside turkey or roasted chicken (just saying, it contains dairy and gluten for your sake).
Roasted Butternut Squash with Candied Walnuts
(Cooking time: ~45 minutes; vegan, gluten-free) –
In no time, a show-stopping hit side could be put on the table for the brisk, hectic week nights alright. Sweet, cubed butternut squash is roasted with warming spices, like cinnamon and orange zest, and then tossed with sticky-sweet maple-glazed walnuts. Imagine having tender butternut squash with crunchy, candied walnuts-the taste of fall in a bowl.
This recipe is naturally vegan and gluten-free and will score brownie points with any plant-based eaters at your table. Serve warm. It will most definitely be gone in a flash-the sweet and spicy interplay just demands one more spoonful from every single soul around.
15 Make-Ahead Thanksgiving Desserts to Save Your Sanity
Roasted Garlic Mascarpone Mashed Potatoes
(Cooking time: ~90 minutes; vegetarian, gluten-free) –
Mashed potatoes, but make ‘em fancy. These are the kind you wanna eat straight outta the pot with a big ol’ spoon. Takes about an hour and a half total—yeah, a little time, but worth it. You roast up some garlic (trust me, the smell alone is worth the wait), then mash it all together with a generous scoop of creamy mascarpone.
The result? Fluffy, dreamy potatoes with this mellow, savory thing going on that’ll make you question why you ever settled for boring spuds in the first place. Vegetarian? Yup. Gluten-free? Yep, that too. They’re basically a Thanksgiving cheat code—kids love mashing ‘em, grownups fight over seconds, and suddenly everyone’s just a little bit happier. Cozy vibes guaranteed.
Butternut Squash with Brown Butter Hazelnuts
(Cooking time: ~45 minutes; vegetarian, gluten-free) –
Alright, here’s the deal: this side dish? Total breeze. Toss some butternut squash cubes in the oven for, what, 45 minutes tops? Let ‘em get all soft and golden. Then you hit ‘em with a good pour of browned butter—yeah, the nutty stuff that smells like heaven—and a fistful of toasted hazelnuts for crunch. Sweet, a little salty, super satisfying.
Plus, you don’t need to mess up a million pans, ‘cause most of it happens right on the stove. Gluten-free, vegetarian, unless you’re dodging nuts—then, well, skip the hazelnuts and nobody gets hurt. My kids are obsessed with the sweet-and-salty thing going on. Honestly, slap this next to turkey or ham and it’s game over. People will be scraping the dish clean, I swear.
Mushroom & Quinoa Stuffed Acorn Squash
(Cooking time: ~70 minutes; vegetarian, gluten-free) –
Alright, here’s the deal: Block out like an hour and ten minutes if you wanna make this thing—maybe 15 minutes of pretending to prep, then you let it hang out in the oven for almost an hour (55 minutes, but who’s counting?). You grab your acorn squash, chop it in half, then pile in this killer mix of quinoa, wild mushrooms, and a bunch of herbs you probably forgot you had in the fridge.
Splash some balsamic reduction on top—fancy, right? Basically, you end up with these cute little edible bowls that taste kinda nutty, earthy… honestly, even people who usually whine about veggies are into it. There’s enough plant protein in here to make it a legit main, or just let it shine on the side. No meat, no gluten, so it pretty much works on any table (even with your cousin’s weird diet). Kids love eating it with a spoon—like, “Whoa, I get to eat the bowl?”—and parents are out here high-fiving over the vitamins. Everybody wins.
Mashed Sweet Potatoes with Miso Butter
(Cooking time: ~40 minutes; vegetarian, gluten-free) –
Alright, here’s the deal: this recipe takes sweet potatoes and basically gives ‘em a glow-up. You steam ‘em, mash ‘em ‘til they’re all silky and dreamy, then hit ‘em with this miso-butter situation that’s got a wild umami kick—honestly, it’s like regular sweet potatoes took a vacation to Tokyo and came back cooler.
The whole thing’s vegetarian (yeah, there’s butter, so vegans… sorry), also gluten-free, so nobody’s left out. Want it to hit even harder? Toss a pinch of cinnamon in there, or maybe get fancy and roast some herbs on top. Seriously, this could steal the show at Thanksgiving, or just make a random Tuesday feel like a party. Try it once and you’ll probably start craving it at weird times.
Beans & Brussels Sprouts
The Best Vegan Green Bean Casserole
(Cooking time: ~50 minutes; vegan, gluten-free option) –
Alright, here’s the scoop: this casserole? You’ll have it done in, like, 50 minutes—seriously, set a timer. And get this: not a drop of dairy anywhere. We’re talking green beans swimming in this insanely creamy cashew sauce (forget that old-school canned soup nonsense). Then you toss on some crunchy, gluten-free sourdough croutons. I mean, come on.
It’s so dang rich, nobody’s gonna clock that it’s vegan. Even the fussiest kids will go back for seconds—those croutons are the real MVP. Oh, and if you grab gluten-free bread, you’re golden on that front too. Serve it up hot, and trust me, even Grandma won’t be asking, “Where’s the cheese?” She’ll just be reaching for another scoop.
Brown Butter Green Beans with Hazelnut Dukkah
(Cooking time: ~30 minutes; vegetarian, gluten-free) –
Look, if you’re short on time but still wanna cook something that smacks, this is your move. We’re talking green beans—yeah, those humble little guys—amped up with brown butter and a shower of hazelnut dukkah. Don’t know dukkah? Just imagine a crunchy, nutty, herby sprinkle that makes everything taste better. The brown butter? Ooof, it hugs the veggies in this toasty, rich vibe.
Honestly, it sounds all fancy but it’s stupid simple. Like, you could crank this out while your kid’s whining about homework. It’s vegetarian (if you’re cool with dairy), gluten-free for the gluten-haters, and kids eat it up ’cause, duh, crispy bits. You wanna look like you tried but don’t wanna sweat? This is the one. Serve it with roast chicken, turkey, heck—anything that needs a little jazz.
Brussels Sprouts with White Balsamic-Pear Chutney
(Cooking time: ~30 minutes; vegan, gluten-free) –
Ready in just 30 minutes. Tender roasted or pan-seared Brussels sprouts mingle with a sweet-tart chutney of cooked pears and white balsamic vinegar. The pears add a juicy burst that brightens the sprouts’ earthy flavor.
This one is totally plant-based and gluten-free, making it great for everyone. The sauce is lightly spiced and not too sweet, so even Brussels skeptics tend to gobble it up – it’s that tasty. I promise this vibrant side will convert any vegetable-avoider at your table. Serve it warm for the coziest comfort, or room-temp at holiday gatherings.
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Miso-Sesame Glazed Brussels Sprouts
(Cooking time: ~30 minutes; vegetarian, gluten-free option) –
Alright, look, in half an hour you’re taking Brussels sprouts from “meh, vegetable” to “did I just eat the whole tray?” territory. First, you blast ’em in a pan till they’re rocking that golden, crispy edge—don’t skimp, you want that crunch. Then you drown those bad boys in a sticky miso-soy glaze (seriously, try not to lick the spoon, it’s embarrassing). Quick trip under the broiler, shower of parm and panko—unless you need gluten-free, then grab tamari and GF panko, no biggie.
The end result? Sweet, salty, umami bombs that are so crunchy you almost forget they’re, you know, healthy. Technically vegetarian (okay, there’s cheese, but just on top—ditch it if you’re dairy-averse). Fun fact: even my kids inhale these, and they’re picky as heck. My dad? The guy who thinks Brussels sprouts are a punishment? He went back for seconds. Miracles happen, people.
Brussels Sprouts with Maple-Mustard Glaze
(Cooking time: ~20 minutes; vegetarian, gluten-free) –
So fast and full of flavor: Brussels sprout shreds, tossed with warm maple-mustard dressing, sharp cheddar cheese, and crunchy, toasted pepitas (pumpkin seeds). Sweet maple and shots of tangy mustard turn these sprouts that have a nice crunch into a party treat.
It is vegetarian (with dairy) and gluten-free, and warm cheesy dressing feels decadent without feeling like a lot. I love serving this alongside roasts that cut into the fat, adding a pop of color. Trust me; even kids will be asking for seconds. Plus, this is a one-pan dish, so cleanup is super easy!
5-Ingredient Tahini-Thyme Brussels Sprouts
(Cooking time: ~20 minutes; vegan, gluten-free) –
This dish takes about 20 minutes to do with just five main ingredients. Shredded Brussels are roasted gently with a simple dressing of lemon, tahini, and mustard, plus fresh thyme. The tahini imparts some creaminess to it while maintaining it as a dairy-free option.
A salad-y type of side that is vegan and gluten-free (just hold the crumb toppings). Bright and fresh-a bit of a palate cleanser for the heavy course of holiday meals although it can also stand on its own. I think even Brussel-haters tend to melt into the tahini’s nutty appeal. That’s a good thing, especially for busy moms: toss and roast, and dinner is ready!
Wild Rice Pilaf with Brussels
(Cooking time: ~75 minutes; vegetarian, gluten-free) –
Alright, carve out about an hour and a quarter for this one. This pilaf? Honestly, it slaps. Forget boring old stuffing—this is where it’s at. You start with nutty wild rice, throw in some golden sautéed onions, a mess of shredded Brussels sprouts, chopped apples, toasted pecans (do NOT skip these, trust me), and a handful of dried cranberries. Boom—suddenly you’ve got this wild, technicolor mix that’s all crunch, chew, and a punch of sweet and savory in every bite.
Vegetarian (yeah, there’s butter, but come on), gluten-free, basically packed with fiber and all that good-for-you stuff. People—EVEN the ones who claim they “don’t do veggies”—end up begging for the recipe. To make things even easier, I usually whip it up the night before. It actually gets tastier while it chills out in the fridge. Day-of, just reheat and you’re golden. Your holiday table will thank you.
Cauliflower, Carrots, Broccoli & Mushrooms
The Best Broccoli Cheese Casserole
(Cooking time: ~40 minutes; vegetarian) –
Alright, so here’s the deal—this thing only takes, what, 40 minutes? That’s barely enough time to scroll through Instagram twice. And honestly, if you’re craving legit comfort food, this is it. We’re talking broccoli all snuggled up in a ridiculous amount of creamy white cheddar sauce—like, the good kind, not that weird orange stuff. Then you chuck it in the oven and let the panko crust get all golden and crispy. Oh, and there’s a splash of white wine and some garlic and leeks in there, so it’s not just for kids, but don’t worry—the cheesiness still totally wins them over.
Vegetarian? Yep. Crunchy? For sure. Special enough for your picky aunt at Thanksgiving? Absolutely. Here’s a little life hack: make it ahead, let it hang out in the oven on low, and it’ll still taste like heaven. Weekend comfort or holiday side dish—either way, don’t blink, ‘cause this thing disappears fast. Seconds? More like thirds if you’re lucky.
One Pan Wild Rice and Cheesy Broccoli Casserole
(Cooking time: ~80 minutes; vegetarian) –
Takes, what, maybe an hour and twenty if you’re timing it? But most of that’s just waiting around while the stove does its thing—so don’t freak out. Basically, you toss wild rice into a skillet with mushrooms, shallots, broth, and some herbs (go nuts, add whatever smells good), let it simmer, and then stir in broccoli, milk, a bunch of cheese—don’t be shy with the cheddar.
You slap even more cheese on top and bake the whole mess till it’s bubbling and golden. The payoff? Creamy, nutty, cheesy perfection in a single pan. Totally vegetarian, super kid-approved (seriously, even picky eaters cave for broccoli cheese), and the toasted pecans? Oh man, they’re the crunchy cherry on top. We usually bust this out when the family rolls in because it’s got major casserole vibes but way less hassle. Plus, leftovers actually taste good, so it’s a win for make-ahead nights.
Coriander-Roasted Carrots with Parsley and Pistachios
(Cooking time: ~50 minutes; vegan, gluten-free) –
Takes about 50 minutes, give or take (yeah, 15 for prep, 35 for roasting—don’t quote me if you start snacking early). These carrots? Straight-up sorcery. You hit ’em with coriander and cumin, let ’em roast until they’re basically little caramelized flavor bombs, then drown them in this zippy lemon-garlic-herb number.
And just when you think you’re done, you rain down toasted pistachios and sesame seeds—crunch city. The vibe is bright, a little Middle Eastern, but not so out-there your grandma will complain. Totally vegan, gluten-free, health halo and all that jazz. Honestly, my kids? They swear these are candy. Even the “I hate vegetables” crowd goes back for seconds. Throw these next to pretty much anything, and poof—they’re gone.
Pomegranate-Glazed Carrots with Whipped Goat Cheese
(Cooking time: ~50 minutes; vegetarian, gluten-free) –
Okay, here’s the real deal: in, like, 50 minutes, you’ll have a side dish that’s honestly way fancier than it has any right to be. We’re talking roasted carrots, all glossy and jewel-toned from this pomegranate glaze that’s got a sweet-tart kick—yeah, it looks almost too pretty to eat, but trust me, you’ll want to eat it.
Then, just when you think it can’t get better, you slather ‘em on this pillowy cloud of whipped goat cheese (which is just goat cheese and Greek yogurt mashed together, nothing complicated). The whole thing is a flavor bomb: sweet, tangy, salty, creamy. It’s vegetarian, gluten-free, and weirdly enough, even picky kids will go to town dipping carrots in that cheese (I mean, who wouldn’t).
Oh, and if you want to look like you tried even harder? Toss a handful of pomegranate seeds and chopped pistachios on top. Instant holiday vibes, instant crunch. Seriously, people will think you hired a private chef for dinner.
5-Ingredient Skillet Cauliflower & Gouda Gratin
(Cooking time: ~25 minutes; vegetarian, gluten-free option) –
Alright, here’s the real deal: This side dish is basically a cheat code for looking fancy with almost zero effort—seriously, you’re done in 25 minutes (10 to chop, 15 to let the stove do its thing). You char up some cauliflower so it gets those crispy edges, drown it in this cashew milk sauce that’s suspiciously creamy for something so dairy-light, and then go wild with Gouda and breadcrumbs before blasting it under the broiler. You end up with something that tastes like you spent hours fussing over it, but nope—no cream, no butter, nada.
Bonus points: any gluten-free friends can actually eat it if you swap in GF breadcrumbs. And if you’re thinking “ugh, vegetables,” trust me, my family inhales this like it’s mashed potatoes at Thanksgiving. Just serve it hot, watch it vanish, and bask in the glory of making cauliflower the star of the table.
Easy 5-Ingredient Marsala Mushrooms
(Cooking time: ~20 minutes; vegetarian, gluten-free) –
Whip this up in 20 minutes flat—seriously, it’s barely more effort than scrolling through TikTok. Five minutes to chop and prep, then fifteen of actual cooking. You grab a pile of cremini mushrooms, slice ’em chunky, toss ’em in a pan with shallots and garlic, and let everything get golden and fancy-smelling. Next up: a good glug of sweet Marsala wine. Let it bubble away, then swirl in a dollop of crème fraîche (or mascarpone if you’re feeling bougie). That’s it.
The sauce turns all glossy and rich, and suddenly you’ve got a meal that tastes like you stole it from a steakhouse. Dump it over steak, chicken, noodles, whatever’s hanging around. Or, honestly, just eat it straight from the pan before anyone else gets a chance—kids especially will fight you for it. Oh, and bonus: it’s vegetarian and gluten-free, so you can pretend it’s virtuous while secretly knowing it’s pure decadence. Trust me, even the pickiest little gremlins will beg for seconds. There’s something magical about mushrooms swimming in creamy sauce.
Show‑Stopping Salads
Autumn Delicata Squash Salad
(Cooking time: ~45 minutes; vegetarian, gluten-free) –
Takes about 45 minutes—give or take, depending on how quick you are with a knife. This salad looks like autumn threw a party on your plate. You’ve got these roasted delicata squash rings all golden and caramelized, piled on top of chopped kale that actually tastes good (promise). Creamy avocado, crunchy pepitas, those punchy pickled shallots, and a sprinkle of pomegranate jewels—yeah, it’s a whole vibe.
Then you drench the whole thing in a maple-mustard dressing that’s sweet, tangy, and honestly, kinda addictive. Goat cheese sneaks in for some extra richness (just ditch it if you’re riding the vegan train). Totally gluten-free, by the way. Pro tip: let it hang out in the fridge for a bit—the flavors get even better, like next-day pizza. It’s hearty enough to stand on its own, but not so heavy you’ll need a nap after. Basically, the kind of salad that’ll make people ask for the recipe before they’ve even finished eating.
Sweet Potato Kale Salad with Almond Butter Dressing
(Cooking time: ~45 minutes; vegan, gluten-free) –
Alright, here’s the real talk version:
You’re looking at, what, about 45 minutes? Maybe less if you hustle. Chop up those sweet potatoes, toss ‘em with smoky spices—don’t be shy, get in there—and roast until they’re soft and a little crispy at the edges. While that’s working, grab some kale and give it a good massage (yes, for real, it makes a difference—nobody likes tough kale). Then you throw the potatoes on top, drown everything in this ridiculously creamy almond butter dressing. I swear, that stuff could make cardboard taste good.
But wait, there’s more! Scatter pomegranate seeds and pumpkin seeds all over for a pop of color and crunch. It’s one of those salads that accidentally fills you up but doesn’t make you feel like you just ate a brick. Totally vegan, gluten-free, blah blah—all the boxes checked. Wanna impress your picky cousin or those health nut in-laws? This’ll do it. Heck, even the kids get into it if you let ‘em play with the pumpkin seeds and dip them in extra dressing. It’s a total show-off dish for Thanksgiving, and honestly, it looks way fancier than it actually is.
Autumn Salad with Maple Vinaigrette
(Cooking time: ~45 minutes; vegetarian, gluten-free) –
Alright, so here’s the deal: in less than an hour, you’ll have yourself a fall salad that actually makes you excited about eating greens. We’re talking roasted sweet potato cubes (all caramelized and dreamy), juicy apple chunks, and shredded kale hanging out with peppery arugula. Then you toss in a fistful of roasted pumpkin seeds for that satisfying crunch, and sprinkle on some crumbled Parmesan—or goat cheese, if you’re feeling fancy. Or skip the cheese if that’s not your thing, whatever, it still slaps.
Everything gets drenched in this maple-Dijon vinaigrette that’s got just the right mix of sweet, zingy, and a tiny kick of heat. Honestly, the dressing is the MVP here—it ties the whole salad together in this almost magical way. You get a bite and suddenly sweet potatoes and apples taste like a legit treat, not just some “health food” you’re forcing down. And trust me, people will be fighting for seconds. Veggies as comfort food? Yeah, it’s a thing now.
Winter Chopped Salad with White Balsamic Dressing
(Cooking time: ~55 minutes; vegetarian, gluten-free)
– Plan for about 55 minutes total. This hearty chopped salad is loaded with seasonal goodies: roasted sweet potato cubes, chopped Romaine, shredded radicchio and Brussels sprouts, diced apple, and a can of beans for protein. It’s tossed with a quick white balsamic vinaigrette and finished with pecan pieces and grated Parmesan.
The result is crunchy, colorful, and full of sweet-tart notes. It’s vegetarian (contains cheese, can be skipped) and gluten-free. Kids love helping chop the veggies (with supervision!), and the sweet potatoes make it fun to eat. This salad is so satisfying that our family often serves it as an entree with soup or grilled chicken – leftovers even taste great for lunch the next day.
10-Minute Warm Brussels Salad with Whole-Grain Mustard Dressing
(Cooking time: ~10 minutes; vegetarian, gluten-free) –
Alright, here’s the deal: you want a salad that doesn’t eat up your whole evening? Boom—this one’s done in, like, ten minutes flat. Grab some Brussels sprouts (yeah, the little green dudes people claim to hate), shred ‘em up, and toss in some thinly sliced shallots. Hit ‘em in a hot pan for a sec—just enough to get a bit of a wilt going, nothing mushy, don’t go overboard.
Here’s where things get interesting: mix up a dressing with whole-grain mustard and yogurt. Tangy as heck. Toss the veggies in while they’re still warm—trust me on this, it’s a game-changer. Then, throw in some toasted pine nuts, hit it with a shower of Parmesan, and boom, salad magic.
Warm, a little crunchy, kinda zingy—this thing’s got all the moves. Totally vegetarian and gluten-free, so nobody’s left out. Perfect for a quick side or even if you just wanna eat a bowl of it for lunch (been there, no regrets). Oh, and if you’ve got Brussels sprouts haters at your table? Watch them change their tune after this. Seriously, they’ll be like, “Wait, I like Brussels sprouts now?” Give it a shot. You’ll see.
Shaved Brussels & Pear Salad with Manchego
(Cooking time: ~20 minutes; vegetarian, gluten-free) –
Alright, here’s how I’d say it:
Honestly, this salad’s a total cheat code—it takes maybe 20 minutes, tops, and that’s if you’re moving slow. Picture this: you grab a pile of raw Brussels sprouts and shave ‘em real thin (yeah, raw, trust me on this one). Toss those with skinny pear strips, chopped-up dried apple pieces, some toasted pepitas for crunch, and a good handful of salty Manchego shreds. Then you hit it with a zippy lemon-Dijon vinaigrette—like, lemon, honey, mustard, garlic, the whole gang. It brings everything to life.
Bonus: it’s vegetarian, gluten-free, and weirdly addictive. Even kids who whine about salad demolish this stuff. I like to make it a bit early so the dressing really soaks in. Looks fancy enough for a dinner party, but honestly, it’s just as perfect for a Tuesday night. Oh, and it travels great. No soggy greens here, just pure, crunchy, juicy goodness.
As the last crumbs are swept away and the quiet settles in, mama, take a breath. Look around at the sleepy smiles, the maybe-sticky fingers of your special child who found joy in a familiar bite or bravely tried something new. That’s the real harvest, isn’t it? Not the perfectly golden casserole (though it was delicious!), but the connection, the shared warmth, the memory made around your table.
These recipes? They were just tools – your love was the secret ingredient that made them truly nourishing. Seeing your child feel content, secure, and part of the celebration is the greatest thanks a mom could receive. You created a haven of flavor and love today. Rest easy, wonderful you. You fed more than bellies; you fed hearts. Until next year’s gathering… with love from my kitchen to yours.
