Thanksgiving is all about gathering with loved ones and sharing delicious food. Side dishes can steal the show, turning a good meal into a memorable feast. From creamy casseroles to roasted veggies, these budget-friendly recipes are easy to make and packed with flavor. Whether you’re hosting or bringing a dish, these crowd-pleasers will have everyone asking for seconds. Let’s dive into 24 side dishes that will make your Thanksgiving table unforgettable!
Garlic Butter Roasted Carrots
Carrots are a Thanksgiving staple, but this garlic butter twist takes them to the next level. Toss baby carrots in melted butter, minced garlic, and a pinch of salt. Roast at 400°F for 25 minutes until tender and slightly caramelized. The result is sweet, savory, and irresistible. Use store-brand butter and carrots to keep costs low. For a DIY touch, grow parsley in a pot for fresh garnish. This dish is quick, needing only a sheet pan and minimal prep. Pair it with turkey or pork for a balanced plate. Leftovers? Blend them into a creamy soup for next-day lunches. Your guests will love the vibrant color and rich flavor.
Creamy Sweet Potato Casserole
Sweet potatoes are affordable and festive. Mash boiled sweet potatoes with butter, cream, and a touch of brown sugar. Top with a pecan crumble made from flour, butter, and chopped pecans. Bake at 375°F for 30 minutes until bubbly. Buy sweet potatoes in bulk at a farmer’s market to save money. Use leftover nuts from baking projects for the topping. This dish is forgiving—adjust sugar to taste. It’s a cozy, crowd-pleasing side that kids and adults adore. Store extras in the fridge for up to three days. Reheat in the oven for best texture.
Green Bean Almondine
Green beans are a classic, and this almondine version is simple yet elegant. Sauté fresh green beans in olive oil with garlic for 10 minutes. Add toasted almonds for crunch. A splash of lemon juice brightens the dish. Buy frozen green beans to cut costs—they work just as well. Toast almonds in a dry pan to save on oil. This side is light, balancing heavier dishes like stuffing. Serve it hot for maximum flavor. Leftovers can be tossed into salads. It’s a quick dish that looks fancy without much effort.
Cheesy Scalloped Potatoes
Nothing says comfort like cheesy scalloped potatoes. Thinly slice potatoes and layer with a creamy béchamel sauce made from flour, milk, and cheddar. Bake at 375°F for 45 minutes until golden. Use generic cheese and potatoes to keep it budget-friendly. A mandoline slicer (under $20 online) makes slicing easy. Sprinkle with thyme for a fresh touch. This dish is rich, so serve small portions. Leftovers reheat well in the microwave. Your guests will rave about the gooey, savory layers.
Cranberry Orange Relish
This cranberry orange relish is a zesty, no-cook side. Blend fresh cranberries, an orange (peel included), and sugar in a food processor. Chill for an hour before serving. Buy cranberries on sale in November to save. Use a leftover orange from breakfast for zest. It’s a refreshing contrast to rich dishes like gravy-soaked turkey. Make it a day ahead to save time. Store in a mason jar for easy transport. Guests will love the tangy, bright flavor that cuts through heavy meals.
Maple Glazed Brussels Sprouts
Brussels sprouts shine with this maple glaze. Halve sprouts and roast with olive oil at 425°F for 20 minutes. Toss with maple syrup and bacon bits for sweetness and crunch. Use budget-friendly frozen sprouts if fresh are pricey. A small bottle of maple syrup goes a long way. This dish is quick and pairs well with mashed potatoes. Leftovers can be stir-fried with rice. The sweet-savory combo will win over sprout skeptics at your table.
Corn Pudding
Corn pudding is a Southern classic that’s easy to make. Mix canned corn, creamed corn, eggs, and cornmeal with a touch of sugar. Bake at 350°F for 40 minutes until set. Use store-brand corn to save money. Add a pinch of cayenne for a subtle kick. This dish is creamy and comforting, perfect for kids. Serve it warm for best flavor. Leftovers freeze well in airtight containers. Your guests will love this sweet, savory side.
Roasted Butternut Squash with Sage
Butternut squash is affordable and festive. Cube and toss with olive oil, salt, and fresh sage. Roast at 400°F for 30 minutes until tender. Buy squash whole to save money—pre-cut is pricier. Grow sage in a windowsill pot for a DIY touch. The earthy sage pairs perfectly with the squash’s sweetness. Serve alongside turkey or ham. Leftovers can be mashed into a soup base. This vibrant dish adds color and flavor to your spread.
Herbed Stuffing Muffins
Stuffing muffins are a fun twist on a classic. Mix stale bread cubes, celery, onion, and herbs with broth and egg. Scoop into a muffin tin and bake at 375°F for 25 minutes. Use day-old bread from a bakery discount bin to save. Fresh herbs like thyme add flavor without cost. These portion-sized muffins are easy to serve. Leftovers reheat in the oven for breakfast with eggs. Guests will love the crispy edges and savory taste.
Creamy Spinach Gratin
This spinach gratin is rich but budget-friendly. Sauté spinach with garlic, mix with cream and parmesan, then top with breadcrumbs. Bake at 375°F for 20 minutes. Use frozen spinach to cut costs—it’s just as tasty. Buy generic parmesan in bulk. This dish is a great way to sneak in veggies. Serve small portions due to its richness. Leftovers work as a dip with crackers. Your guests will love the creamy, cheesy goodness.
Balsamic Roasted Beets
Beets add a pop of color to your table. Peel and cube beets, then toss with balsamic vinegar and olive oil. Roast at 400°F for 35 minutes. Buy beets at a local market for savings. A small bottle of balsamic lasts for months. The sweet-tangy glaze complements turkey perfectly. Serve warm or cold as a salad. Leftovers can be blended into a smoothie. This dish is simple yet impressive for guests.
Cheesy Broccoli Casserole
This cheesy broccoli casserole is a crowd-pleaser. Steam broccoli, mix with cream of mushroom soup and cheddar, then top with breadcrumbs. Bake at 350°F for 30 minutes. Use frozen broccoli to save money. Generic soup and cheese keep it affordable. Add a pinch of paprika for color. This dish is great for potlucks. Leftovers reheat well in the microwave. Kids will love the cheesy flavor, and adults will appreciate the ease.
Maple Pecan Acorn Squash
Acorn squash is budget-friendly and festive. Halve, scoop out seeds, and fill with a mix of maple syrup, butter, and chopped pecans. Roast at 400°F for 40 minutes. Buy squash in season for savings. Use leftover pecans from baking. The maple-pecan filling adds sweetness without overpowering. Serve as a side or vegetarian main. Leftovers can be mashed into a spread. Guests will love the cozy, autumnal flavors.
Garlic Mashed Cauliflower
For a low-carb twist, try garlic mashed cauliflower. Steam cauliflower, blend with roasted garlic, butter, and cream. Season with salt. Use frozen cauliflower to save money. Roast garlic in bulk for multiple dishes. This side mimics mashed potatoes but is lighter. Serve with gravy for extra flavor. Leftovers can be used as a soup base. It’s a sneaky way to add veggies, and guests will love the creamy texture.
Sautéed Kale with Lemon
Kale is affordable and nutritious. Sauté with garlic and olive oil for 10 minutes, then finish with a squeeze of lemon. Buy kale in bulk at a grocery store. Use leftover lemon from drinks. This bright, zesty side balances rich dishes. Serve hot for best flavor. Leftovers can be added to soups or smoothies. It’s quick, healthy, and adds a pop of green to your Thanksgiving table.
Roasted Root Vegetable Medley
This root vegetable medley is hearty and cheap. Cube carrots, parsnips, and turnips, then toss with olive oil and rosemary. Roast at 425°F for 35 minutes. Buy root veggies in bulk to save. Grow rosemary in a pot for freshness. The mix of flavors complements any main dish. Serve warm for maximum appeal. Leftovers can be blended into a soup. Guests will love the vibrant colors and earthy taste.
Cornbread with Honey Butter
Cornbread is a Thanksgiving must. Mix cornmeal, flour, eggs, and buttermilk, then bake at 400°F for 25 minutes. Serve with homemade honey butter (just mix butter and honey). Use store-brand cornmeal to save. This side is quick and pairs well with chili or turkey. Leftovers make great breakfast toast. The sweet butter elevates the flavor, and guests will love the warm, comforting texture.
Mushroom Wild Rice Pilaf
This wild rice pilaf is savory and elegant. Cook wild rice with broth, then mix with sautéed mushrooms and thyme. Use button mushrooms to keep costs low. Buy rice in bulk for savings. The earthy flavors pair well with poultry. Serve warm for best texture. Leftovers can be a base for stuffed peppers. This dish adds sophistication without breaking the bank, and guests will love the hearty taste.
Parmesan Zucchini Rounds
Zucchini is cheap and versatile. Slice into rounds, coat with parmesan and breadcrumbs, then bake at 425°F for 20 minutes. Use generic parmesan to save. Grow basil for a fresh garnish. These crispy rounds are a fun side for kids. Serve with a dipping sauce like marinara. Leftovers can be reheated in an air fryer. Guests will love the crunchy texture and cheesy flavor.
Apple Cranberry Coleslaw
This apple cranberry coleslaw is refreshing and budget-friendly. Shred cabbage and apples, then toss with dried cranberries and a creamy dressing (mayo, vinegar, sugar). Buy bagged coleslaw mix to save time. Use leftover apples from snacks. The sweet-tart combo pairs well with heavy dishes. Serve chilled for maximum crunch. Leftovers last a few days in the fridge. Guests will love this colorful, tangy side.
Roasted Garlic Asparagus
Asparagus adds elegance without fuss. Toss with olive oil and minced garlic, then roast at 400°F for 15 minutes. Buy frozen asparagus to save money—it roasts just as well. The garlic flavor complements turkey or ham. Serve hot for best taste. Leftovers can be chopped into omelets. This quick side looks fancy and tastes amazing, earning raves from your Thanksgiving guests.
Honey Glazed Parsnips
Parsnips are an underrated gem. Peel, slice, and toss with honey and olive oil. Roast at 425°F for 30 minutes. Buy parsnips in bulk at a market. Use leftover honey from tea. The sweet glaze makes them kid-friendly. Serve alongside stuffing for balance. Leftovers can be mashed into a side for pork. Guests will love this sweet, earthy addition to the table.
Cheesy Polenta with Herbs
Polenta is cheap and comforting. Cook cornmeal with broth and stir in parmesan and herbs. Use store-brand cornmeal to save. Fresh thyme or rosemary adds flavor without cost. This creamy side pairs well with gravy-heavy dishes. Serve hot for best texture. Leftovers can be fried into polenta cakes. Guests will love the rich, cheesy flavor that feels indulgent but won’t break the bank.
Spiced Pear Chutney
This pear chutney is a unique side. Simmer diced pears with vinegar, sugar, and spices like cinnamon. Use overripe pears to save money. Store in mason jars for easy gifting. The sweet-spicy mix pairs well with turkey or cheese plates. Make it a week ahead to save time. Leftovers last a month in the fridge. Guests will love this tangy, homemade touch that elevates the meal.
Conclusion
These 24 side dishes bring flavor, color, and comfort to your Thanksgiving table without straining your wallet. From creamy casseroles to zesty relishes, there’s something for everyone. Try a few recipes, save leftovers for creative meals, or share them with friends. Your guests will leave happy and full, raving about your spread. Get cooking and make this Thanksgiving a delicious success!
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