24 Colorful Thanksgiving Vegetable Sides for Your Feast

These easy Thanksgiving vegetable side dishes bring color, comfort, and fresh flavor to a holiday table that is often crowded with rich casseroles and heavy starches. From honey-glazed carrots and garlicky green beans to roasted squash, creamy potatoes, and bright cranberry beets, this collection covers every kind of vegetable lover at your feast. Each recipe is simple enough for a busy host, uses seasonal produce, and pairs beautifully with turkey, ham, or a vegetarian main. Mix and match a few favorites, prep what you can ahead, and let the vegetables shine alongside the classics on your Thanksgiving menu this year.

Honey Glazed Carrots

Tender carrots simmered in butter, honey, and a splash of orange juice turn sweet, glossy, and irresistible on the holiday table. They cook quickly on the stovetop, need only a handful of pantry staples, and add a bright pop of color beside turkey and stuffing. Kids and adults both reach for seconds of these simple, golden carrots every single year.

Ingredients

• 2 pounds carrots, peeled and sliced
• 3 tablespoons butter
• 3 tablespoons honey
• 2 tablespoons orange juice
• 1 teaspoon orange zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Place the carrots in a large skillet and cover with water.
2. Bring to a boil over medium-high heat and cook for 8 minutes.
3. Drain the carrots and return the skillet to the stove.
4. Melt the butter, then stir in the honey and orange juice.
5. Add the carrots, zest, salt, and pepper to the skillet.
6. Cook for 5 minutes, stirring often, until glossy and tender.
7. Sprinkle with parsley and serve warm.

Garlic Butter Green Beans

Crisp green beans tossed in garlicky butter with a squeeze of lemon make a fresh, vibrant addition to any Thanksgiving spread. They stay bright green, cook in minutes, and balance the richer dishes on the plate beautifully. This is the kind of simple side that disappears fast, so consider making a double batch for a crowd.

Ingredients

• 1 1/2 pounds fresh green beans, trimmed
• 3 tablespoons butter
• 4 garlic cloves, minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup toasted sliced almonds

Instructions

1. Bring a large pot of salted water to a boil.
2. Add the green beans and cook for 4 minutes until crisp-tender.
3. Drain the beans and plunge them into ice water.
4. Melt the butter in a large skillet over medium heat.
5. Add the garlic and cook for 1 minute until fragrant.
6. Toss in the beans, lemon juice, zest, salt, and pepper.
7. Cook for 2 minutes, top with almonds, and serve.

Tip: I blanch the beans ahead of time and keep them chilled, then toss them in the garlic butter just before serving so they stay bright and crisp.

Creamy Mashed Sweet Potatoes

Fluffy mashed sweet potatoes whipped with butter, cream, and a hint of cinnamon taste like autumn in a bowl. They are smoother and lighter than a heavy casserole, yet still feel festive and indulgent. Serve them in a pretty bowl with a swirl of butter on top, and watch everyone scoop generous helpings.

Ingredients

• 3 pounds sweet potatoes, peeled and cubed
• 4 tablespoons butter
• 1/2 cup heavy cream
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Place the sweet potatoes in a large pot and cover with water.
2. Bring to a boil and cook for 18 minutes until very tender.
3. Drain the potatoes well and return them to the pot.
4. Add the butter, cream, and brown sugar.
5. Mash until smooth and creamy, adding more cream if needed.
6. Stir in the cinnamon, nutmeg, salt, and pepper.
7. Transfer to a serving bowl and serve warm.

Roasted Brussels Sprouts

Roasted Brussels sprouts turn golden and crispy at the edges with a tender, nutty center that wins over even skeptics. A drizzle of balsamic and a sprinkle of Parmesan take them from simple to special. Roast them at high heat until caramelized, and serve them straight from the pan while the edges are still crackly.

Ingredients

• 2 pounds Brussels sprouts, halved
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/3 cup grated Parmesan cheese
• 1/4 cup dried cranberries

Instructions

1. Preheat the oven to 425°F and line a baking sheet.
2. Toss the sprouts with olive oil, salt, and pepper.
3. Spread them cut-side down in a single layer.
4. Roast for 22 minutes until deeply golden and crisp.
5. Whisk the balsamic and honey together in a small bowl.
6. Drizzle the mixture over the hot sprouts and toss well.
7. Top with Parmesan and cranberries before serving.

Maple Roasted Butternut Squash

Cubes of butternut squash roasted with maple syrup, butter, and warm spices become caramelized, tender, and deeply comforting. The edges turn golden while the centers stay soft and sweet, making this dish a natural fit for the Thanksgiving table. It also reheats beautifully, which makes holiday planning so much easier.

Ingredients

• 1 large butternut squash, peeled and cubed
• 3 tablespoons olive oil
• 3 tablespoons maple syrup
• 2 tablespoons butter, melted
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh sage

Instructions

1. Preheat the oven to 400°F and line a baking sheet.
2. Toss the squash with olive oil, maple syrup, and butter.
3. Season with cinnamon, salt, and pepper.
4. Spread in a single layer on the prepared baking sheet.
5. Roast for 30 minutes, stirring halfway through cooking.
6. Cook until the edges are caramelized and the centers are tender.
7. Sprinkle with sage and serve warm.

Cranberry Roasted Beets

Earthy roasted beets tossed with tart cranberries and a tangy orange vinaigrette bring jewel-toned color to the Thanksgiving table. Their sweet, earthy flavor pairs wonderfully with turkey and stuffing, while the cranberries add a festive pop. Make them ahead and serve at room temperature for an effortless, elegant side dish.

Ingredients

• 2 pounds beets, peeled and cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup fresh cranberries
• 2 tablespoons orange juice
• 1 tablespoon honey
• 1/4 cup crumbled goat cheese

Instructions

1. Preheat the oven to 400°F and line a baking sheet.
2. Toss the beets with olive oil, salt, and pepper.
3. Spread on the baking sheet in a single layer.
4. Roast for 35 minutes until tender when pierced.
5. Add the cranberries to the pan for the last 10 minutes.
6. Whisk the orange juice and honey together in a bowl.
7. Toss the warm beets with the dressing and goat cheese.

Herbed Corn Pudding

This creamy corn pudding bakes up soft, golden, and custardy with sweet corn kernels and fresh herbs in every spoonful. It tastes like a cross between cornbread and a savory custard, and it slides easily onto a crowded holiday plate. Bake it just before dinner so it arrives at the table warm, puffed, and fragrant.

Ingredients

• 4 cups corn kernels, fresh or frozen
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 tablespoons butter, melted
• 1/4 cup cornmeal
• 1 tablespoon chopped fresh chives
• 1 teaspoon salt

Instructions

1. Preheat the oven to 350°F and butter a baking dish.
2. Whisk the eggs, milk, cream, and melted butter together.
3. Stir in the cornmeal, chives, and salt.
4. Fold in the corn kernels until evenly combined.
5. Pour the mixture into the prepared baking dish.
6. Bake for 45 minutes until set and lightly golden.
7. Let stand for 10 minutes before serving.

Cheesy Cauliflower Bake

Cauliflower florets baked in a creamy cheese sauce with a golden, bubbly top make a comforting side that even cauliflower skeptics love. The sauce is rich without being heavy, and the crispy topping adds the perfect crunch. It can be assembled ahead and baked while the turkey rests, which saves precious oven space.

Ingredients

• 1 large head cauliflower, cut into florets
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups whole milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat the oven to 375°F and butter a baking dish.
2. Steam the cauliflower for 5 minutes until just tender.
3. Melt the butter in a saucepan and whisk in the flour.
4. Slowly add the milk, whisking until smooth and thick.
5. Stir in the cheese, garlic powder, and salt until melted.
6. Fold in the cauliflower and pour into the baking dish.
7. Top with panko and bake for 25 minutes until bubbly.

Tip: I use sharp cheddar for the boldest flavor, and I broil the top for two minutes at the end for extra crunch.

Balsamic Roasted Mushrooms

Meaty roasted mushrooms glazed with balsamic vinegar, garlic, and thyme turn deeply savory with crispy, caramelized edges. They add an earthy, umami richness that balances sweet and starchy sides on the Thanksgiving plate. Roast them in a single layer so they brown properly instead of steaming, and finish with fresh herbs.

Ingredients

• 1 1/2 pounds cremini mushrooms, halved
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven to 425°F and line a baking sheet.
2. Toss the mushrooms with olive oil and balsamic vinegar.
3. Add the garlic, thyme, salt, and pepper.
4. Spread in a single layer on the baking sheet.
5. Roast for 20 minutes, stirring halfway through cooking.
6. Continue roasting until browned and caramelized at the edges.
7. Sprinkle with parsley and serve warm.

Classic Sweet Potato Casserole

A classic sweet potato casserole with a buttery pecan streusel topping is pure Thanksgiving nostalgia in every bite. The filling is smooth, spiced, and sweet, while the crunchy topping adds texture and warmth. This beloved dish belongs on every holiday table, and it is always one of the first sides to disappear.

Ingredients

• 3 pounds sweet potatoes, peeled and cubed
• 1/2 cup brown sugar
• 4 tablespoons butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 cup chopped pecans
• 1/2 cup flour

Instructions

1. Preheat the oven to 350°F and butter a baking dish.
2. Boil the sweet potatoes for 18 minutes until tender.
3. Drain and mash them with brown sugar and butter.
4. Beat in the eggs, vanilla, and cinnamon until smooth.
5. Spread the mixture into the prepared baking dish.
6. Mix the pecans, flour, and remaining butter for topping.
7. Sprinkle over the top and bake for 30 minutes.

Roasted Garlic Asparagus

Slender asparagus spears roasted with garlic, olive oil, and lemon become tender, lightly charred, and wonderfully fresh. They cook in under fifteen minutes and add a bright green contrast to the richer Thanksgiving dishes. A shower of Parmesan and lemon zest at the end makes this simple side feel truly festive.

Ingredients

• 2 pounds asparagus, trimmed
• 3 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/3 cup shaved Parmesan cheese

Instructions

1. Preheat the oven to 425°F and line a baking sheet.
2. Toss the asparagus with olive oil and garlic.
3. Season with salt and pepper.
4. Spread in a single layer on the baking sheet.
5. Roast for 12 minutes until tender and lightly charred.
6. Drizzle with lemon juice and sprinkle with zest.
7. Top with Parmesan and serve immediately.

Creamed Spinach Gratin

Silky creamed spinach baked under a golden Parmesan crust is a rich, elegant side that feels right at home beside turkey and gravy. It brings a deep green color and a luxurious texture to the table, and it pairs beautifully with traditional Thanksgiving side dishes for a classic holiday spread. Serve it bubbling hot for the best flavor.

Ingredients

• 2 pounds fresh spinach
• 3 tablespoons butter
• 3 garlic cloves, minced
• 2 tablespoons flour
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt

Instructions

1. Preheat the oven to 375°F and butter a baking dish.
2. Wilt the spinach in a large pot, then drain well.
3. Squeeze out as much water as possible and chop.
4. Melt the butter and cook the garlic for 1 minute.
5. Whisk in the flour, then slowly add the cream.
6. Stir in the spinach, Parmesan, nutmeg, and salt.
7. Pour into the dish and bake for 20 minutes until bubbly.

Crispy Smashed Potatoes

Crispy smashed potatoes are fluffy inside and shatteringly golden outside, thanks to a quick boil, a gentle smash, and a hot roast. Garlic, rosemary, and plenty of butter make them irresistible, and they hold their crunch well on a buffet table. They are a fun, rustic alternative to mashed potatoes that guests always remember.

Ingredients

• 2 pounds baby potatoes
• 3 tablespoons olive oil
• 3 tablespoons butter, melted
• 3 garlic cloves, minced
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Boil the potatoes in salted water for 18 minutes.
2. Drain and let them cool for 5 minutes.
3. Preheat the oven to 450°F and line a baking sheet.
4. Place the potatoes on the sheet and smash gently.
5. Brush with olive oil, butter, and garlic.
6. Season with rosemary, salt, and pepper.
7. Roast for 25 minutes, top with Parmesan, and serve.

Roasted Acorn Squash

Roasted acorn squash rings glazed with brown sugar and butter turn tender, sweet, and beautifully caramelized in the oven. Their scalloped edges look gorgeous on a holiday platter, and the warm spices make the whole kitchen smell like Thanksgiving. Serve them as a stunning, simple side that needs almost no fuss.

Ingredients

• 3 acorn squash, sliced into rings
• 4 tablespoons butter, melted
• 3 tablespoons brown sugar
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh sage

Instructions

1. Preheat the oven to 400°F and line a baking sheet.
2. Remove the seeds from the squash rings.
3. Brush the rings with melted butter and maple syrup.
4. Sprinkle with brown sugar, cinnamon, salt, and pepper.
5. Arrange in a single layer on the baking sheet.
6. Roast for 30 minutes, flipping halfway through cooking.
7. Sprinkle with sage and serve warm.

Tip: I cut the rings about half an inch thick so they roast evenly and hold their pretty scalloped shape on the platter.

Green Bean Almondine

Green bean almondine is a timeless French-inspired side with crisp beans, browned butter, toasted almonds, and a bright squeeze of lemon. It feels elegant yet takes only minutes to make, which is exactly what a busy Thanksgiving cook needs. The nutty crunch and fresh flavor balance the heavier dishes on the holiday plate.

Ingredients

• 1 1/2 pounds fresh green beans, trimmed
• 3 tablespoons butter
• 1/2 cup sliced almonds
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a boil.
2. Cook the green beans for 4 minutes until crisp-tender.
3. Drain and plunge the beans into ice water.
4. Melt the butter in a skillet over medium heat.
5. Add the almonds and cook until golden and fragrant.
6. Stir in the garlic, lemon juice, zest, salt, and pepper.
7. Toss in the beans, heat through, and serve.

Honey Roasted Parsnips

Honey roasted parsnips turn sweet, nutty, and golden in the oven, with crispy edges and a soft, creamy center. They taste like a gentler cousin of carrots and pair beautifully with turkey, gravy, and stuffing. A drizzle of honey and a sprinkle of thyme make this underrated root vegetable shine on the holiday table.

Ingredients

• 2 pounds parsnips, peeled and cut
• 3 tablespoons olive oil
• 3 tablespoons honey
• 2 tablespoons butter, melted
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat the oven to 400°F and line a baking sheet.
2. Toss the parsnips with olive oil and melted butter.
3. Drizzle with honey and season with salt and pepper.
4. Spread in a single layer on the baking sheet.
5. Roast for 30 minutes, turning halfway through cooking.
6. Cook until golden, caramelized, and tender inside.
7. Toss with thyme and vinegar before serving.

Cheesy Broccoli Casserole

Cheesy broccoli casserole is creamy, comforting, and crowned with a buttery cracker crumb that bakes up golden and crisp. It is a nostalgic favorite that kids actually ask for, and it slides easily into a crowded Thanksgiving menu. Assemble it the day before and bake it while the turkey rests for a stress-free side.

Ingredients

• 2 pounds broccoli florets
• 1 can cream of mushroom soup
• 1 cup mayonnaise
• 1 1/2 cups shredded cheddar cheese
• 2 large eggs, beaten
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 cup crushed Ritz crackers

Instructions

1. Preheat the oven to 350°F and butter a baking dish.
2. Steam the broccoli for 4 minutes until bright green.
3. Whisk the soup, mayonnaise, eggs, and seasonings together.
4. Stir in the cheese until well combined.
5. Fold in the broccoli and pour into the dish.
6. Sprinkle the crushed crackers evenly over the top.
7. Bake for 30 minutes until bubbly and golden.

Roasted Root Vegetables

A colorful medley of carrots, parsnips, sweet potatoes, and beets roasted with rosemary and olive oil makes a hearty, rustic holiday side. The vegetables caramelize together in the oven, filling the kitchen with a warm, savory aroma. Serve this generous platter family-style and let everyone pick their favorite roasted bites.

Ingredients

• 1 pound carrots, peeled and cut
• 1 pound parsnips, peeled and cut
• 1 pound sweet potatoes, peeled and cubed
• 1 pound beets, peeled and cut
• 1/4 cup olive oil
• 2 tablespoons chopped fresh rosemary
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper

Instructions

1. Preheat the oven to 425°F and line two baking sheets.
2. Toss all the vegetables with olive oil and rosemary.
3. Season generously with salt and pepper.
4. Spread in a single layer without crowding the pans.
5. Roast for 35 minutes, stirring halfway through cooking.
6. Cook until caramelized and tender when pierced.
7. Transfer to a platter and serve warm.

Tip: I keep the pieces roughly the same size so everything finishes roasting at the same time and nothing burns.

Glazed Pearl Onions

Glazed pearl onions simmered in butter, brown sugar, and balsamic turn sweet, glossy, and deeply savory. They are a classic holiday side that feels old-fashioned in the best way, and they add a lovely pop of flavor beside turkey and stuffing. Make them on the stovetop while the oven is busy with other dishes.

Ingredients

• 2 pounds pearl onions, peeled
• 3 tablespoons butter
• 3 tablespoons brown sugar
• 2 tablespoons balsamic vinegar
• 1 cup vegetable broth
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Melt the butter in a large skillet over medium heat.
2. Add the onions and cook for 5 minutes until lightly golden.
3. Sprinkle in the brown sugar and stir to coat.
4. Pour in the balsamic vinegar and vegetable broth.
5. Season with thyme, salt, and pepper.
6. Simmer for 20 minutes until tender and glazed.
7. Serve warm, spooning the glaze over the top.

Sautéed Zucchini Medley

A quick sauté of zucchini, yellow squash, and cherry tomatoes with garlic and basil brings a light, fresh note to the Thanksgiving table. It cooks in minutes, stays bright and colorful, and offers a lighter option among the richer holiday sides. Finish with Parmesan and serve it warm alongside the turkey and stuffing.

Ingredients

• 2 medium zucchini, sliced into half-moons
• 2 medium yellow squash, sliced
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/3 cup grated Parmesan cheese

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the zucchini and yellow squash to the pan.
3. Cook for 5 minutes until lightly golden and tender.
4. Stir in the garlic and Italian seasoning.
5. Add the cherry tomatoes and cook for 2 minutes.
6. Season with salt and toss everything together.
7. Top with Parmesan and serve warm.

Roasted Delicata Squash

Roasted delicata squash with its edible skin, sweet flesh, and caramelized edges is one of the prettiest sides on the Thanksgiving table. Tossed with maple, chili, and sage, the half-moons turn golden and fragrant in the oven. They need no peeling, which makes prep refreshingly quick on a busy holiday morning.

Ingredients

• 3 delicata squash, halved and seeded
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh sage
• 1/4 cup toasted pepitas

Instructions

1. Preheat the oven to 400°F and line a baking sheet.
2. Slice the squash into half-inch half-moons.
3. Toss with olive oil, maple syrup, and chili powder.
4. Season with salt and pepper.
5. Spread in a single layer on the baking sheet.
6. Roast for 28 minutes, flipping halfway through cooking.
7. Top with sage and pepitas before serving.

Tip: I leave the skin on because it softens beautifully in the oven and saves a lot of peeling time on Thanksgiving morning.

Creamy Scalloped Potatoes

Thinly sliced potatoes layered with cream, garlic, and cheese bake into a golden, bubbling dish that is pure comfort. The top turns crisp while the layers underneath stay tender and rich, making this a side everyone reaches for. It can be assembled ahead and baked while the turkey rests, which keeps the holiday schedule smooth.

Ingredients

• 3 pounds russet potatoes, thinly sliced
• 2 cups heavy cream
• 3 garlic cloves, minced
• 2 cups shredded Gruyère cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons chopped fresh chives

Instructions

1. Preheat the oven to 375°F and butter a baking dish.
2. Layer half the potatoes in the prepared dish.
3. Season with salt, pepper, and nutmeg.
4. Pour over half the cream and sprinkle with cheese.
5. Repeat the layers with the remaining potatoes and cream.
6. Cover with foil and bake for 45 minutes.
7. Uncover, add the remaining cheese, and bake 20 minutes more.

Warm Brussels Salad

Shaved Brussels sprouts tossed warm with bacon, apples, and a maple-Dijon dressing make a fresh, crunchy salad with real holiday flair. The sprouts soften just enough in the warm dressing while staying crisp, and the sweet-tart apples add brightness. It is a lighter, modern side that balances the richer dishes beautifully.

Ingredients

• 1 1/2 pounds Brussels sprouts, shaved
• 6 slices bacon, cooked and crumbled
• 1 large apple, thinly sliced
• 1/3 cup dried cranberries
• 1/4 cup toasted pecans
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard

Instructions

1. Whisk the olive oil, maple syrup, and Dijon together.
2. Warm the dressing gently in a large skillet.
3. Add the shaved Brussels sprouts to the skillet.
4. Toss for 3 minutes until just wilted and bright.
5. Remove from the heat and add the apple.
6. Fold in the bacon, cranberries, and pecans.
7. Serve warm or at room temperature.

Buttered Corn Succotash

Sweet corn, lima beans, and bell peppers simmered in butter with a touch of cream make a colorful, old-fashioned side that feels right at home on Thanksgiving. It is quick, cheerful, and full of texture, with pops of sweetness in every spoonful. Serve it warm in a pretty bowl, and let its bright colors liven up the holiday table.

Ingredients

• 3 cups corn kernels, fresh or frozen
• 1 1/2 cups lima beans
• 1 red bell pepper, diced
• 3 tablespoons butter
• 1/2 cup heavy cream
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Melt the butter in a large skillet over medium heat.
2. Add the garlic and bell pepper and cook for 3 minutes.
3. Stir in the corn and lima beans.
4. Pour in the cream and season with salt and pepper.
5. Simmer for 8 minutes until the beans are tender.
6. Cook until the sauce thickens slightly and coats the vegetables.
7. Serve warm with extra butter on top.

Conclusion

These easy Thanksgiving vegetable side dishes prove that vegetables can be the brightest, most colorful part of your holiday feast. From golden roasted squash to crisp green beans and creamy gratins, there is something here for every taste and every table. Pick three or four favorites, prep what you can ahead, and enjoy a table full of flavor, texture, and seasonal color. Your guests will love the variety, and you will love how simple these recipes are to make. Save this collection to Pinterest and share it with friends who are planning their Thanksgiving menu this year!