10 Quick Thanksgiving Side Dishes

The turkey maybe the center of attention when planning a quick thanksgiving side Dishes, but its all of the side dishes that make the feast complete.  This go to list of thanksgiving vegetable side dishes recipe is what you need to make your holiday planning a little easier.

Here are few of my mom favorite quick thanksgiving side dishes you need to try.

NOTE: The nutritional information I used is an estimate and will vary based on your way of cooking and the brands of ingredients used.


1. Rosemary-pecan mashed sweet potatoes.

mashed sweet potatoes rosemary pecans

Prep: 10 mins

Cooking time: 20 mins

Total time: 30 mins

Serves: 8

Nutritional values: calories: 280 K cal, Protein: 5 g, Carbs: 30 g, Fat: 18 g (10 g sat), Fiber: 5 g, Sodium: 325 mg.


  • 3 pounds small sweet potatoes
  • 1 1/2 cup of pecans, broken into pieces
  • 2 teaspoon olive oil
  • 1/4 cup of grated Parmesan cheese
  • 1/8 teaspoon cayenne
  • 3 teaspoons of roughly chopped fresh rosemary
  • 3 teaspoon of pure maple syrup
  • Kosher salt


  • Preheat oven to 425°F. Prick your sweet potatoes with fork and place on plate. Then microwave on High 6 minutes; turn each potato over and cook until soft, for about 6 minutes more. Let stand until cool enough to handle.
  • On rimmed baking sheet, toss pecans with oil, then Parmesan, cayenne, 2 teaspoons rosemary and 1⁄2 teaspoon salt. Roast until fragrant, about 3 minutes. Toss with remaining teaspoon of rosemary.
  • Peel potatoes and mash with maple syrup and 1⁄2 teaspoon salt until smooth. Transfer to serving dish and top with pecans.
  • The dish can be refrigerated for up to two days in advance.

2. Kale and roasted cauliflower salad

Kali and roasted cauliflower

Serves: 2

Prep: 10

Cooking time: 1 hr

Total: 1 hr+


  • One bunch of kale, stemmed (about 5 packed cups)
  • 3-4 cups cauliflower florets
  • Extra-virgin olive oil
  • Salt & pepper to taste
  • 1/4 cup hemp seeds, toasted chopped almonds, or pine nuts
  • A few squeezes of lemon
  • A few squeezes of orange
  • 1/4 tablespoon Dijon mustard

Mumedibbles add-on ideas: (choose 1 or a few)

  • Crumbled feta cheese
  • Shaved Parmesan cheese
  • Roasted sweet potatoes (roast w/ the cauliflower)
  • A scoop of hummus or cashew cream
  • Dried currants or cranberries
  • Chickpeas (or a protein of your choice)


  • Heat oven to 350 degrees.
  • Toss the cauliflower with olive oil, salt & pepper On a baking sheet lined with parchment. Spread cauliflower evenly on the baking sheet and roast until golden brown (About 20-30 minutes).
  • Cut your kale into pieces and place it all into a large bowl. Add olive oil and a bit of salt and pepper and use hands to massage the leaves until the kale becomes tender and wilted (the volume in your bowl will reduce by about half).
  • Add squeeze of orange, squeeze of lemon, a bit of Dijon  mustard, and use your hands to mix  it all together. Taste and adjust – if it’s bitter add orange, if it’s bland, add more seasonings. What you add will depend on the bitterness of your kale (I find that I add different amounts each time). If it’s still too raw-tasting, let it sit for 20 or 25 minutes (at room temp), and the flavors will develop a little more.
  • Toss in the roasted cauliflower, a sprinkle of hemp seeds and some freshly cracked pepper. If the kale is still too raw-tasting, add some of the suggested add-ons to offset the amount of kale in your salad.
  • Store extra kale salad in an air tight container in the fridge (I assure you that it will be great for lunch the next day).

NOTES: If you’re new to kale salad, or if your kale is especially tough or bitter, try mixing in a few handfuls of softer baby salad greens.


Buffalo Brussels sprout

Prep: 10 mins

Cook: 22 mins

Total time: 32 mins

Nutritional values per serving: 156 K cals, 12.4 g fat, 10.4 g carbs, 4 g protein, 406 mg sodium


  • 1 pound Brussels sprouts, trimmed and halved
  • 1 tablespoon olive oil
  • salt and ground black pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons hot sauce (such as Frank’s Red-hot)


  • Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
  • Combine Brussels sprouts, olive oil, salt, and pepper in a bowl; mix until evenly coated. Spread sprouts onto the prepared baking sheet.
  • Bake in the preheated oven until edges are starting to wilt, about 20 minutes. Transfer sprouts to a bowl.
  • Heat butter and hot sauce in a saucepan over low heat until melted and smooth, 2 to 3 minutes. Pour mixture over sprouts and stir until coated.


roasted cauliflower salad

Total: 35 mins

Active: 15 mins

Yield: 12 servings


  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 heads cauliflower, cut into medium florets
  • 2 tablespoons olive oil
  • 6 cups mixed baby arugula, spinach and kale
  • 1/2 cup pitted Castelvetrano olives, halved
  • 1/2 cup pine nuts
  • 1/4 cup pesto
  • 3 tablespoons champagne vinegar
  • 1/2 cup pitted kalamata olives, halved
  • 1/2 cup fresh Italian parsley leaves


  • Heat the oven to 450 degrees F.
  • Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool.
  • In a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower.
  • Then, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined.
  • Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss.
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NUTRITIONAL VALUES: Calories: 281 K cal, Fat: 17 g, Sodium: 149 mg, Carbs: 28 g, Fiber: 6 g, Sugar: 17 g, Protein: 6 g, Vitamin C: 121.2%, Calcium: 10.1%,

Serves: 4 mins

Prep time: 20 mins


  • 1/3 cup dried cranberries
  • 4 cups Brussels sprouts
  • 1/3 cup chopped chives
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • 1/4 cup fresh lemon juice
  • 1/2 cup pine nuts, toasted
  • 1/3 cup grated pecorino cheese (optional)
  • 1/3 cup chopped chives
  • Sea salt and freshly ground black pepper


  • Slice thinly the Brussels sprouts using a mandolin if you have one. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives, and pinches of salt and pepper.
  • Allow the salad to sit at room temperature of about 15 minutes, then taste and adjust the seasonings. Finish with an additional drizzle of olive oil if you like.



Calories per serve: 178

Serves: 4

Prep time: 15 mins

Total time: 35 mins


  • 4 cups baby spinach
  • 1 medium Butternut Squash
  • 2 teaspoon of olive oil
  • 1/4 cup Sliced almonds
  • 1 teaspoon. olive oil
  • kosher salt and pepper
  • 1/4 teaspoon. ground cinnamon
  • 1 pinch cayenne pepper


  • Preheat the oven to 425 degrees F. On a large rimmed baking sheet and toss the butternut squash with 2 teaspoons of oil and 1/2 teaspoon each salt and pepper and roast for 20 mins.
  • In a small bowl, toss the almonds with the remaining teaspoon oil, then the cinnamon and cayenne. Scatter the almonds over the squash and continue roasting until the almonds are golden brown and squash tender, about 5 minutes more.
  • Scatter the spinach almonds over the squash and let sit for 1 minute, then gently fold together.


Rosemary Garlic Mashed Potatoes

Yum! You’ll never think of eating mashed potatoes again after mixing in garlic, rosemary and sour cream. They don’t even need gravy. You just need to try it.

Prep: 15 mins

Cooking time: 20 mins

Total time: 35 mins

Serves: Makes 10 serving

NUTRITIONAL VALUES: Calories: 281 K cal, Fat: 14 g (9 g saturated fat), Sodium: 441 mg , Carbs: 35 g, Sugar: 4 g , Fiber: 3 g, Protein: 5 g


  • 4 lb medium potatoes, quartered
  • 8 garlic cloves
  • 1 and 1/2 tablespoons salt, divide it
  • 1/2 cup butter, cubed
  • 1/3 cup whole milk or heavy whipping cream
  • 1 cup sour cream
  • 2 tablespoons dried rosemary, crushed
  • Fresh rosemary sprigs
  • 1/2 teaspoon pepper


  • In a large sauce pan place the potatoes, garlic and 1 teaspoon salt, cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender.
  • In a small saucepan, heat butter and milk until butter is melted. Drain potato mixture; add the butter mixture, sour cream, dried rosemary, pepper and remaining salt. Beat until mashed.
  • Then transfer to a large bowl. Garnish with fresh rosemary.
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Garlic Parmesan and roasted cauliflower

This garlic Parmesan and roasted cauliflower taste fresh yet the flavors keep descending.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Calories 181 k cal

NUTRITIONAL VALUES: Calories: 181 K cal, Fat: 9.4 g, Carbs: 12.2 g, Fiber: 5.5 g, Sugars: 5.1 g, Protein 11.9 g


  • 1 large head cauliflower cut into florets
  • 1 teaspoon extra-virgin olive oil
  • Salt and black pepper to taste
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley chopped
  • 1 teaspoon garlic clove minced
  • 1 teaspoon paprika


  • Heat oven to 400 degrees F. And Line a baking shit with foil.
  • Add cauliflower florets, olive oil, salt, pepper, garlic, and paprika In a large bowl and mix everything well to combine.
  • Transfer everything to the prepared baking sheet. The florets should be in a single layer.
  • Bake the cauliflower for 15 minutes.
  • Turn the florets to the other side, sprinkle with the Parmesan cheese and bake 15 more minutes.
  • Serve in a casserole and garnish with parsley.



 Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Calories: 427.7 K cal

Serves: 8 -10 servings


  • 3 teaspoons melted butter divided
  • 1/3 cup freshly grated Parmesan cheese divided
  • 2 – 10 oz each bags of frozen corn defrosted
  • 1 cup half and half
  • 3/4 teaspoon salt
  • 1 teaspoon sugar
  • 3 teaspoons flour


  • Heat oven to 350 degrees.
  • Melt 1 tablespoon butter. Place in a 2 quart baking dish and Sprinkle 2-3 tablespoons Parmesan cheese over melted butter.
  • In a large saucepan, bring half and half to boil over medium heat. Reduce heat and add the corn. Simmer for 5 minutes. Stir in sugar and salt.
  • In a small cup combine 2 tablespoons of melted butter and flour. Stir to make a paste. Stir into corn mixture and cook until thickened, (just a few minutes).
  • Pour corn into dish over butter mixture. Sprinkle with remaining Parmesan cheese. And bake uncovered for 25-30 minutes or until bubbly and golden brown.
  • Then serve.



Cook time: 30 mins

Prep time: 5 mins

Total time: 35 mins

‎Calories: 116 K cal


  • 1½ lb Brussels sprouts, trimmed and cut in half through the core
  • 4 ounces pancetta, sliced 1/4 inch thick
  • 1/4 cup good olive oil
  • 1 tablespoon syrupy balsamic vinegar
  • Kosher salt and freshly ground black pepper


  • Heat the oven to 400 degrees and Place the Brussels sprouts on a sheet pan, adding also some of the loose leaves, which get crispy when they’re roasted.
  • Cut pancetta into ½-inch dice and add to the pan. Add the olive oil, 1½ teaspoons salt, and ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer.
  • Then roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings and serve hot.

With these 10 Quick Thanksgiving Side Dishes from mumedibbles you don’t need to worry about how to impress your family and friends this thanksgiving holiday. Just go and make it, take a shot and tag us on Instagram @mumedibbles.

Happy Cooking!

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  1. Ray
    • Mumedibbles
    • Mumedibbles

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