5 Best Thanksgiving Sides for the Holiday Season

Thanksgiving is here with us again. If you’re looking for delicious thanksgiving sides, then this article is for you. Thanksgiving dinner is not complete without side dishes, from sweet potato casserole to stuffing, homemade soups, or cranberry sauce. Here are the top five thanksgiving sides that you’ll love.

Cranberry Sauce¹

Nothing beats freshly made cranberry sauce as a compliment to your thanksgiving menu. Make the best cranberry sauce with this thanksgiving side recipe in less than 15 minutes with just five ingredients. The combination of cinnamon and orange juices gives both a sweet and tart taste. You will love it. The best part is that you can prepare three days in advance to enhance the flavor.

Ingredients

• 3 cups freeze dried cranberries
• 1 cup orange juice
• 1½ cups sugar
• 1 cup water
• Peel of 2 oranges
• 2 cinnamon sticks
• Salt to taste

Directions

1. In a large saucepan, combine water, sugar, and orange juice. Then, add rehydrated cranberries, a pinch of salt, orange peels, and cinnamon sticks.
2. Let the mixture simmer over medium heat, stirring frequently.
3. Cook for about 10 minutes while stirring frequently or until all or most of the cranberries have popped.
4. Set aside to cool for about 30 minutes. Use immediately or refrigerate until ready to use.

Roasted Cauliflower²

Want to make healthy thanksgiving sides? Look no further than this crisp and delicious roasted cauliflower with toasted panko and raisings. The panko breadcrumbs bring the crispy feel, while the raisins bring in the sweet and tangy taste and will wow your taste buds. Your kids will not even notice that they are eating vegetables.

Ingredients

• 8 cups of freeze dried cauliflower
• ½ cup panko bread crumbs
• 3 tablespoons olive oil
• 1 tablespoon salt
• 1 tablespoon dried red bell pepper
• ¼ cup pine nuts
• 3 tablespoons butter
• ½ cup chicken broth
• 2/3 cup raisins
• 2 tablespoons white wine vinegar
• 2 tablespoons chopped parsley

Directions

1. Heat oven to 425°F. Spread the rehydrated cauliflower on a parchment paper-lined baking sheet. Sprinkle olive oil, salt, and pepper and toss to coat evenly. Roast for about 40 minutes or until the florets are golden and crispy, tossing occasionally.
2. Meanwhile, roast the pine nuts in a pan over medium heat for about 5 minutes until lightly brown. Transfer to a bowl and set aside.
3. Melt butter in the pan over medium heat. Add the panko breadcrumbs and toss until lightly brown. Then, set aside.
4. Add the chicken broth, vinegar, and raisins to another saucepan over medium heat. Simmer until the liquid reduces in quantity and the raisins become plump.
5. Mix all the elements: the roasted cauliflower, pine nuts, panko, raisin mixture, and parsley. Toss until well combined. Serve warm.

Sweet Potato Casserole³

What is Thanksgiving without sweet potato casserole? This sweet potato casserole is the best thanksgiving side dish you’ll ever have with minimal ingredients. The pecans add a nutty and crunchy feel to the velvety casserole.

Ingredients

• 10 cups freeze dried sweet potatoes
• 3 tablespoons extra-virgin olive oil
• 3 cups almond milk
• ½ cup fresh sage leaves
• 1 tablespoon ground ginger
• Black pepper to taste
• A pinch of sea salt

For the Topping

• 1 ½ cups oats
• 1 cup pecans
• 1 cup walnuts
• 2 tablespoons dried sliced garlic
• 2 tablespoons maple syrup; 1 tablespoon separate
• 4 tablespoons olive oil
• 1 tablespoon dried thyme
• 1 tablespoon fresh rosemary, minced
• 2 tablespoons sea salt
• Black pepper to taste

 Directions

1. Rehydrate the sweet potatoes.
2. To make the topping, combine oats, half of the olive oil, pecans, walnuts, garlic, maple syrup,  thyme, rosemary, and salt in a food processor and pulse until just combined. Then, set aside.
3. Place the sweet potato in a food processor. Add in the remaining olive oil, milk, ginger, salt, and pepper and pulse to combine. Spread the mixture into the baking tin.
4. Sprinkle the topping, additional nuts, and sage over the sweet potato. Drizzle with olive oil and bake for about 20 minutes or until the topping browns and is crispy.

Broccoli and Cheese Casserole⁴

This thanksgiving side will spice up your thanksgiving dinner menu. Use freeze dried broccoli to save time for washing and cutting them up.

Ingredients

• 4 cups freeze dried broccoli, rehydrated
• 1 ½ cup chicken soup cream
• 2 tablespoons melted  butter
• 8 ounces processed cheese, sliced
• 2 sleeves round crackers, crushed

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Spread broccoli into a medium baking tin. Sprinkle half of the melted butter over the broccoli, add the chicken soup and stir until combined. Spread evenly on the dish.
3. Spread half of the cheese slices over the broccoli mixture. Then, bake for about 25 minutes.
4. Then, remove from the oven and stir to blend the broccoli with the cheese evenly. Cover with remaining cheese, sprinkle with crackers, and the remaining butter.
5. Put it back in the oven. Then, bake for about 20 minutes or until the cheese starts to melt.
6. Set the casserole aside for about 15 minutes to thicken slightly before serving.

Vegan Bologne Sauce⁵

If you are vegan or want to try meatless thanksgiving sides, try this tasty sauce made from textured soy that is high in protein and will be ready in a few minutes. The best part is that no one will notice or crave meat.

Ingredients

• 1 ½ cups whole wheat spaghetti or your favorite pasta
• 2 cups textured soy protein bacon bits
• 2 tablespoons tomato paste
• 1 cup dried carrots
• 2 tablespoons virgin olive oil
• 2 tablespoons dried onion
• 2 tablespoons dried sliced garlic
• 1 cup dried zucchini
• 1 red chili
• 1 cup dried red bell pepper
• ¼ cup water
• 1 small bunch of parsley, chopped
• A few sprigs of fresh thyme, finely chopped
• 2 tablespoons soy sauce
• Salt and pepper to taste

Directions

1. Add water to a pot, add salt and let it boil. Add the pasta and let it cook according to the instructions on the pack.
2. Heat the oil in a large pan and add the rehydrated vegetables for about two minutes. Add in the tomato paste and the water and stir well. Add in the textured soy protein and the thyme, mix correctly, then cook for another two minutes.
3. Add the soy sauce, stir well and add salt and pepper to your liking. Sprinkle the chopped parsley on top.
4. Serve with pasta and your favorite salad. You can sprinkle some Parmesan on your pasta dish if you are not vegan.

Don’t forget to add these easy Thanksgiving sides to your Thanksgiving dinner menu. Share your thoughts in the comments section below. Happy eating!

 References

1. https://www.momontimeout.com/best-ever-cranberry-sauce/
2. https://themodernproper.com/roasted-cauliflower
3. https://www.loveandlemons.com/sweet-potato-casserole/
4. https://www.allrecipes.com/recipe/219596/thanksgiving-broccoli-and-cheese-casserole/
5. https://www.onegreenplanet.org/vegan-recipe/meaty-pasta-bolognese-sauce/

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