Shredded Collard Green Salad With Roasted Sweet Potatoes. Ryan Liebe
Cooking a turkey is hard enough, why challenge yourself with difficult side items? If you’re looking for a quick and easy Thanksgiving feast or that’s also picture-perfect, we’ve got you covered. Pro tip: many of these Thanksgiving sides double in other dishes when they’re leftovers, so don’t be afraid to err on the side of having too much. From creamy mashed potatoes to brussels sprouts with horseradish and pomegranate seeds, our best easy Thanksgiving side dishes are tasty, but simple.
Brussels sprouts are zipped up with horseradish by chef Ken Oringer of Toro in Boston and New York.
Roasted Beets with Orange and Crème Fraîche
A cool and tangy crème fraîche dressing adorns roasted beets for a simple, colorful side dish. We like to use a combination of red and golden beets for presentation. [See the recipe for Roasted Beets with Orange Crème Fraîche »
Soy-Braised Kabocha Squash
Braising—with a healthy dose of soy—is one of our favorite ways to bring out the texture and flavor of winter squash.
Broiled Spaghetti Squash with Walnut-Miso Glaze
It’s rare that we encounter spaghetti squash not shredded into its eponymous noodle-like threads. But kept intact, it reveals a beautifully yielding texture and a savory, subtle flavor that’s perfectly offset by a rich walnut-miso glaze.
The origins of leeks vinaigrette–poached leeks in a mustardy dressing–are unknown, but it’s easy to imagine someone pulling them out of the stockpot once they had worked their magic, then seasoning them. See the recipe for Leeks Vinaigrette »
This bracingly tart relish, from Matthew Jennings of Townsman in Boston is the perfect foil for a rich Thanksgiving spread. Whole pieces or orange flesh and peel add texture to balance the creamy smoothness of mashed potatoes and cornbread dressing. Get the recipe for Cranberry Relish »
Puréed Carrots with Orange and Ginger
This classic gratin dauphinois, or scalloped potatoes, is one of our favorite comfort foods.
Get the recipe for Chamomile-Pickled New Potatoes with Beurre Blanc and Flowers »