Thanksgiving sides can take over the kitchen fast when too many pans need the oven at the same time. These 23 recipes spread the work across the stovetop, oven, air fryer, smoker, and slow cooker, with potatoes, squash, carrots, green beans, corn, cabbage, cauliflower, beans, and cornbread all represented. Several are ready in 20 minutes or less, while the longer casseroles and roasted dishes can be planned earlier in the day. Choose a few different cooking methods and the side-dish part of dinner stays much easier to manage.
Cauliflower with Lemon and Dill
Butter, lemon juice, dill, and Dijon keep Cauliflower with Lemon and Dill simple while giving the tender florets plenty of flavor. The recipe serves four and takes only 15 minutes, with the cauliflower briefly boiled before the warm butter mixture goes over the top. That short cook time makes it useful when Thanksgiving has several longer dishes already in progress. Finish with salt and pepper and move it straight to the table without needing oven space.
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Fried Tomatillos
Cornmeal and flour create the crisp coating on Fried Tomatillos, with cumin, turmeric, garlic powder, and onion powder seasoning each slice. The recipe serves four and takes about 15 minutes, using half-inch tomatillo slices that fry quickly in a shallow layer of oil. Serve them with the cilantro-jalapeño aioli from the recipe or your preferred dip. They give Thanksgiving a tangy side that can be finished quickly while the larger dishes are resting.
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Sweet Potato Casserole
Roasted sweet potatoes keep Sweet Potato Casserole creamy instead of watery, with butter, milk, brown sugar, vanilla, cinnamon, nutmeg, and eggs forming the filling. The recipe serves eight and takes about 2 hours 5 minutes including roasting and resting. Toasted pecans and brown sugar create the praline-style top. Roast and mash the potatoes a day ahead if Thanksgiving timing is tight, then assemble and bake the casserole when oven space opens.
Get the Recipe: Sweet Potato Casserole
Crunchy & Spicy Fried Okra
Cornmeal gives Crunchy & Spicy Fried Okra its crisp coating, while cayenne, black pepper, salt, and optional smoked paprika season the sliced pods. The recipe serves four and takes about 25 minutes from start to finish. After a brief rest in the coating, the okra fries until golden. Make it close to serving time so the crust stays crisp. It is a fast Southern side when the Thanksgiving table could use something different from another casserole.
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Honey Roasted Baby Carrots
Honey, melted butter, olive oil, and garlic powder coat Honey Roasted Baby Carrots before the carrots go into a hot oven. The recipe serves four and takes about 45 minutes, with most of that time devoted to roasting. The carrots caramelize as they cook, so there is little to do once the pan is in the oven. Add parsley at the end if you want color, then bring the tray straight to the Thanksgiving table.
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Funeral Potatoes With Cream Cheese
Frozen hash browns keep Funeral Potatoes With Cream Cheese easy to assemble, while cream cheese, sour cream, butter, cheddar, and seasonings make the casserole creamy underneath. The recipe serves ten and takes about one hour. Crushed cornflakes mixed with butter create the crisp top. Because everything goes into a 9-by-13-inch dish, it is simple to prep ahead and bake when convenient, which helps when Thanksgiving already has several pans competing for oven space.
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Mexican Black Beans
Cumin, chipotle powder, garlic, onion, lime, and cilantro give Mexican Black Beans plenty of flavor without a long ingredient list. The recipe serves four and takes about 15 minutes using canned black beans that simmer briefly with water and seasonings. This stovetop side is especially handy when the oven is already full. Keep it warm in a small saucepan until dinner, then spoon it beside turkey or any richer dish that could use a bean-based counterpoint.
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Cowboy Cornbread Recipe
Bacon, corn, cheddar, and jalapeño or bell pepper make Cowboy Cornbread Recipe more substantial than a plain pan of cornbread. The recipe serves eight and takes about 45 minutes, with buttermilk, eggs, cornmeal, flour, and melted butter creating the tender crumb. Baking it in a skillet gives the edges extra color and texture. Slice it into wedges before dinner so guests can serve themselves without slowing down the rest of the Thanksgiving table.
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Sheet Pan Roasted Butternut Squash, Brussels Sprouts, & Potatoes
Butternut squash, Brussels sprouts, and baby potatoes share one pan in Sheet Pan Roasted Butternut Squash, Brussels Sprouts, & Potatoes, along with shallots, garlic, rosemary, olive oil, and balsamic vinegar. The recipe serves six and takes about 40 minutes. Everything roasts together at 425°F, which keeps prep and cleanup contained. Spread the vegetables in an even layer and let the oven handle the rest while other Thanksgiving dishes are finished.
Get the Recipe: Sheet Pan Roasted Butternut Squash, Brussels Sprouts, & Potatoes
Roasted Green Beans with Almonds and Lemon
Fresh lemon and toasted almonds finish Roasted Green Beans with Almonds and Lemon, giving the beans a crisp contrast without a creamy sauce. The recipe serves four and takes about 20 minutes. The green beans roast for roughly 12 to 15 minutes while the almonds toast separately in a dry skillet. Combine everything just before serving so the nuts keep their texture. This is a useful Thanksgiving side when the table already has several rich casseroles.
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Smoked Spaghetti Squash
Olive oil, salt, pepper, and smoke are all Smoked Spaghetti Squash needs before the squash becomes tender enough to scrape into strands. The recipe serves four and takes about 1 hour 40 minutes, starting at a low smoker temperature before the heat increases. The method keeps another side completely out of the oven. Serve the strands with butter or other toppings at the table while the smoker handles the cooking outside.
Get the Recipe: Smoked Spaghetti Squash
Roasted Zucchini with Feta
Feta, shallot, oregano, garlic powder, and parsley finish Roasted Zucchini with Feta, giving the roasted spears plenty of flavor without a complicated sauce. The recipe serves four and takes about 35 minutes. The zucchini roasts at 425°F until tender and browned, then feta and fresh herbs go over the top. It is a lighter Thanksgiving side that can share oven space with other dishes using a similar temperature.
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Oma’s German Potato Salad
Bacon and a warm vinegar dressing make Oma’s German Potato Salad very different from a mayonnaise-based potato side. Yukon Gold potatoes, red onion, apple cider vinegar, broth, grainy mustard, sugar, and parsley fill the dish, which serves six in about 35 minutes. It is best served warm, so make it while the turkey rests and keep it covered until dinner. The stovetop method also leaves the oven available for casseroles and bread.
Get the Recipe: Oma’s German Potato Salad
Butternut Squash Mash with Parmesan
Greek yogurt and Parmesan give Butternut Squash Mash with Parmesan a creamy finish, while garlic powder, toasted pecans or walnuts, and green onion add more texture. The recipe serves four and takes about 1 hour 25 minutes, including roasting and a short broil. The mash can be spooned back into the squash shells for serving. It gives Thanksgiving another soft vegetable side without adding a second bowl of mashed potatoes.
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Polenta with Mascarpone
Mascarpone and Parmesan make Polenta with Mascarpone silky and rich, while shallot, garlic, butter, and chicken broth build the base. The recipe serves six and takes about 30 minutes, with the polenta simmering slowly until thick before the cheeses go in. Keep a little extra broth or milk nearby if it sits before dinner because polenta firms as it cools. It is a useful stovetop alternative when mashed potatoes are already on the menu.
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Ukrainian Potatoes
Fresh dill, garlic, butter, and cooking oil coat Ukrainian Potatoes while the baby potatoes are still steaming hot. The recipe serves six and takes about 15 minutes, with the potatoes boiled only until fork-tender before they are drained and tossed with the seasonings. The short ingredient list and quick stovetop method make this one easy to fit into Thanksgiving at the last minute. Serve immediately while the butter is still coating every potato.
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Sweet & Sour Red Cabbage with Bacon
Bacon drippings form the base for Sweet & Sour Red Cabbage with Bacon, where red cabbage, onion, garlic, apple cider vinegar, brown sugar, and broth cook down together. The recipe serves five and takes about one hour. Bacon goes back into the pot after the cabbage is tender and the sweet-sour balance has developed. This stovetop side can cook while the oven stays busy, making it a practical addition beside turkey, ham, or roast meat.
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Cheesy Broccoli & Cauliflower Casserole with Crispy Bacon
Broccoli and cauliflower sit under a creamy cheese sauce in Cheesy Broccoli & Cauliflower Casserole with Crispy Bacon, with bacon and a buttery cracker topping adding texture. The recipe serves eight and takes about 1 hour 15 minutes. Cheddar, cream cheese, milk, garlic, lemon zest, and smoked paprika fill out the casserole. Blanch the vegetables first, then assemble everything in a 9-by-13-inch dish so the Thanksgiving side is ready for a single bake.
Get the Recipe: Cheesy Broccoli & Cauliflower Casserole with Crispy Bacon
Air Fryer Sweet Potato Cubes
Cumin, smoked paprika, garlic powder, onion powder, and pepper season Air Fryer Sweet Potato Cubes before the one-inch pieces cook until browned at the edges. The recipe serves four and takes about 18 minutes. Using the air fryer keeps the oven free and gives the sweet potatoes a different texture from casserole-style versions. Make them close to dinner and serve straight from the basket while the centers are still soft and the edges are crisp.
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Southern Succotash
Corn, lima beans, green beans, bell pepper, and cherry tomatoes give Southern Succotash plenty of color in one skillet. The recipe serves six and takes about 18 minutes, with red onion, garlic, butter, smoked paprika, and parsley filling in the rest. The vegetables cook quickly and stay distinct rather than becoming a casserole. That makes this a useful last-minute Thanksgiving side when the menu needs something fresh and the oven has no room left.
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Mississippi Mud Potatoes
Cheddar, bacon, sour cream, mayonnaise, and green onions coat the chopped potatoes in Mississippi Mud Potatoes. The recipe serves eight and takes about one hour in a 9-by-13-inch dish. Most of the prep is simply mixing the ingredients together before the casserole bakes until the potatoes are tender and the top is bubbly. Assemble it ahead if needed, then bake when oven space becomes available and bring the dish straight to the Thanksgiving table.
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Creamed Corn
Heavy cream and milk create the sauce for Creamed Corn, with butter and flour thickening the mixture around five cups of corn. The recipe serves six and takes about 20 minutes. Everything stays on the stovetop, which is useful when Thanksgiving has every oven rack occupied. The corn can be fresh or frozen and thawed, so prep stays flexible. Keep it over low heat until serving and stir occasionally so the creamy sauce remains smooth.
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Classic Corn Pudding Casserole
Eggs, half-and-half, corn, cheese, onion, bell pepper, garlic, and thyme give Classic Corn Pudding Casserole its soft, custard-style texture. The recipe serves eight and takes about one hour, with 45 minutes in the oven after a 15-minute prep. The casserole can also be reheated well, making it useful for planning ahead. Bake it earlier if needed, then warm it before dinner while the turkey rests and the busiest part of Thanksgiving is over.
Get the Recipe: Classic Corn Pudding Casserole