Skip to content

Top Navigation

Cooking Light Cooking Light
  • Recipes
  • Cooking 101
  • Eating Smart
  • Healthy Living
  • News

Profile Menu

Your Account

Account

  • Email Preferences

Manage Your Subscription

  • All Access Subscribers
  • Magazine Subscribers
  • Cooking Light Diet Subscribers
Login
Logout
SUBSCRIBE
Pin FB

Explore Cooking Light

Cooking Light Cooking Light
  • Explore

    Explore

    • 31-Day Healthy Meal Plan

      Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. Read More
    • Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less)

      Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. Read More
    • Our Favorite Healthy Air Fryer Recipes

      Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? Read More
  • Recipes

    Recipes

    See All Recipes
    • Breakfast & Brunch
    • Lunch
    • Dinner
    • Drinks
    • Recipe Makeovers
    • Quick & Healthy
    • Diabetic
    • Gluten-Free
    • Vegetarian
    • Cooking Light Live
  • Cooking 101

    Cooking 101

    See All Cooking 101
    • Essential Ingredients
    • Cooking Techniques
    • Meet the Chef
    • Cooking Resources
    • Budget Friendly
    • Smart Choices
  • Eating Smart
  • Healthy Living

    Healthy Living

    See All Healthy Living
    • Weight-Loss
    • Health
    • Fitness
    • Home
    • Travel
    • Nutrition 101
  • News

Profile Menu

Your Account

Account

  • Email Preferences

Manage Your Subscription

  • All Access Subscribers
  • Magazine Subscribers
  • Cooking Light Diet Subscribers
Login
Logout
Sweepstakes

Follow Us

  1. Home
  2. entertaining
  3. Healthy Holiday Sides

Healthy Holiday Sides

October 25, 2008
Skip gallery slides
Pin
Credit: Photo: Jennifer Causey
From stuffing and green beans to mashed potatoes and salad, holiday sides recipes are just as important as the main dish. Add color and texture to your holiday buffet with vibrant veggie dishes featuring caramelized winter squash or crisp green beans. For a lighter side, opt for a citrus-flecked salad or a showstopping whole cauliflower. Pair those with potato dishes both savory and sweet. You can't go wrong with spuds that are stacked, swirled, baked or gratinéed.
Start Slideshow

1 of 47

Pin
Facebook Tweet Email Send Text Message

Healthy Holiday Sides

1 of 47

Advertisement
Advertisement

2 of 47

Pin
Facebook Tweet Email Send Text Message

Ginger-Chile Roasted Acorn Squash

Credit: Photo: Jennifer Causey
View Recipe: Ginger-Chile Roasted Acorn Squash

Fresh ginger, red Fresno chile, and pomegranate don’t usually appear on the Thanksgiving table, but we love how they transform simply roasted squash into a dish with tingly heat and pops of color. Leave the sheet pan in the oven as it preheats to jump-start browning, saving roasting time in the oven.

2 of 47

3 of 47

Pin
Facebook Tweet Email Send Text Message

Farro Stuffing with Butternut Squash, Red Onion, and Almonds

Credit: Photo: Chis Court
View Recipe: Farro Stuffing with Butternut Squash, Red Onion, and Almonds

Side dishes shine during the holiday season, so don't settle for sub-par accompaniments. From bright, flavorful veggies to creamy mashed potatoes, we've got everything you need to make a great plate.

First up is this nontraditional stuffing, in which earthy flavors and starchy comfort come from whole-grain farro, not bread. You can assemble up to 2 days ahead. Take out of the fridge, let stand at room temperature 45 minutes, then bake at 350° for 25 minutes or until thoroughly heated.

3 of 47

Advertisement

4 of 47

Pin
Facebook Tweet Email Send Text Message

Sheet Pan Roasted Vegetables

Credit: Photo: Jennifer Causey
View Recipe: Sheet Pan Roasted Vegetables

A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small—we prefer peeling and cubing it yourself.

4 of 47

5 of 47

Pin
Facebook Tweet Email Send Text Message

Whole Roasted Cauliflower with Pomegranate and Pine Nuts

Credit: Photo: Jennifer Causey
View Recipe: Whole Roasted Cauliflower with Pomegranate and Pine Nuts

For a bit of showmanship, bring the whole cauliflower to the table, and then "carve" and dress with the vinaigrette, pomegranate arils, pine nuts, and parsley.

5 of 47

6 of 47

Pin
Facebook Tweet Email Send Text Message

Sweet Potato Stacks with Sage Browned Butter

Credit: Photo: Jennifer Causey
View Recipe: Sweet Potato Stacks with Sage Browned Butter

Holiday sweet potato sides can lean toward too-sweet territory; a dose of salty, nutty Parmesan balances the flavor in these adorable, delicious stacks. Get the kids to help by having them stack the slices and cheese in muffin cups as you follow behind with the browned butter. Use small potatoes so the slices will fit into the muffin cups. Make sure to slice the potatoes on the thin side, about 1⁄4-inch thick, so they’ll cook through (insert a toothpick in the center of each stack to test for doneness). You can also alternate with slices of baking potato or parsnip for pretty white and orange layers.

6 of 47

Advertisement
Advertisement
Advertisement

7 of 47

Pin
Facebook Tweet Email Send Text Message

Skillet Green Bean Casserole

Credit: Photo: Jennifer Causey
View Recipe: Skillet Green Bean Casserole

We've shortened (and lightened) this holiday classic by bringing everything together in one pan and using the stovetop and broiler rather than baking.

7 of 47

8 of 47

Pin
Facebook Tweet Email Send Text Message

Grapefruit, Endive, and Arugula Salad

Credit: Photo: Jennifer Causey
View Recipe: Grapefruit, Endive, and Arugula Salad

Tossing the endive leaves in the vinaigrette first softens their bitter edge. You could also sub thinly sliced fennel or chopped Romaine hearts.

8 of 47

9 of 47

Pin
Facebook Tweet Email Send Text Message

Potato and Leek Gratin

Credit: Photo: Jennifer Causey
View Recipe: Potato and Leek Gratin

A mandoline will slice the potatoes quickly and to the same thickness, though a sharp knife will also work. Instead of being buried in cream, the potatoes and leeks are simmered in and drizzled with milk so the potatoes get wonderfully crisp and tender and the cheeses form a melty, golden crust. The result is a rich, rustic potato side with contrasting flavors and textures—a bit of crunch to round out the stuffing, sauces, and mashes on the plate. Reheat leftovers in the oven until crisped and warmed through, and then serve with eggs and a side of fruit for breakfast.

9 of 47

Advertisement
Advertisement
Advertisement

10 of 47

Pin
Facebook Tweet Email Send Text Message

Sausage and Chestnut Dressing

Credit: Photo: Brian Woodcock
View Recipe: Sausage and Chestnut Dressing

Chestnuts bring rich, nutty flavor without adding much fat or many calories, as would pecans or walnuts. You can find whole roasted chestnuts in the baking aisle. 

10 of 47

11 of 47

Pin
Facebook Tweet Email Send Text Message

Baked Mac and Cheese

Credit: Photo: Brian Woodcock
View Recipe: Baked Mac and Cheese

We added a surprise ingredient, canola mayonnaise, to make things extra creamy.

11 of 47

12 of 47

Pin
Facebook Tweet Email Send Text Message

Cauliflower Salad

Credit: Photo: Brian Woodcock
View Recipe: Cauliflower Salad

A fresh, crisp salad balances the lineup of heavier, rich side dishes. You can follow a recipe or just compose one with pretty cuts of your favorite vegetables and herbs tossed with a light vinaigrette. Make this salad a day ahead if you want the flavors to absorb into the cauliflower a little more. Just hold off on adding the cheese until right before serving.

12 of 47

Advertisement
Advertisement
Advertisement

13 of 47

Pin
Facebook Tweet Email Send Text Message

Green Beans with Dried Cranberries and Hazelnuts

Credit: Photo: Brian Woodcock
View Recipe: Green Beans with Dried Cranberries and Hazelnuts

Every plate needs a little green on it. Blanch the beans ahead, and store in the refrigerator to eliminate a task from the Thanksgiving Day prep list.

13 of 47

14 of 47

Pin
Facebook Tweet Email Send Text Message

Glazed Sweet Potatoes with Maple Gastrique

Credit: Photo: Brian Woodcock
View Recipe: Glazed Sweet Potatoes with Maple Gastrique

The gastrique, a tangy-sweet glaze, is Thanksgiving worthy but also simple enough to pull off on a weekday.

14 of 47

15 of 47

Pin
Facebook Tweet Email Send Text Message

Classic Corn Bread Dressing

Credit: Photo: Brian Woodcock
View Recipe: Classic Corn Bread Dressing

This is the quintessential Thanksgiving side dish in the South. It is made from crumbled corn bread, with no added French or sourdough bread to cut it, so the texture is unique. Loads of aromatics give this dressing its flavor; don't be tempted to use less.

15 of 47

Advertisement
Advertisement
Advertisement

16 of 47

Pin
Facebook Tweet Email Send Text Message

Cheesy Potato Casserole

Credit: Photo: Brian Woodcock
View Recipe: Cheesy Potato Casserole

Rather than using sodium-loaded canned soup, we made our own creamy sauce to update this dish.

16 of 47

17 of 47

Pin
Facebook Tweet Email Send Text Message

Supersavory Wild Rice Pilaf

Credit: Photo: Brian Woodcock
View Recipe: Supersavory Wild Rice Pilaf

The fluffy pilaf will soak in all the delicious juices from your plate making it the perfect side dish.

17 of 47

18 of 47

Pin
Facebook Tweet Email Send Text Message

Sweet Potato Casserole

Credit: Photo: Brian Woodcock
View Recipe: Sweet Potato Casserole

No Thanksgiving table is complete without this sweetened vegetable. Our modern twist on the classic sweet potato casserole is a fragrant vanilla bean streusel.

18 of 47

Advertisement
Advertisement
Advertisement

19 of 47

Pin
Facebook Tweet Email Send Text Message

Shaved Apple and Fennel Salad with Crunchy Spelt

Credit: Photo: Iain Bagwell
View Recipe: Shaved Apple and Fennel Salad with Crunchy Spelt

Simply put, apples and fennel are right together—the flavors are so complementary. We love the way the paper-thin slices intertwine and then get interrupted by bright hits of parsley. Canola oil may seem like an odd choice, but we wanted to keep the flavors clean and straightforward; you can always use olive oil if you'd like the vinaigrette to assert itself.

19 of 47

20 of 47

Pin
Facebook Tweet Email Send Text Message

Southern Corn Bread Dressing Squares

Credit: Photo: Brian Woodcock
View Recipe: Southern Corn Bread Dressing Squares

The original recipe is made with two sticks of butter, but we lightened it by saving most of the butter for the crispy top. Look for stuffing mixes free of additives, unhealthy fats, and sugar, such as Arrowhead Mills, Trader Joe's, or Whole Foods 365.

20 of 47

21 of 47

Pin
Facebook Tweet Email Send Text Message

Roasted Broccoli with Pistachios and Pickled Golden Raisins

Credit: Photo: Brian Woodcock
View Recipe: Roasted Broccoli with Pistachios and Pickled Golden Raisins

Some version of broccoli, usually laden with cream and cheese, lands on many a Thanksgiving table. But this dish, with its beautifully balanced flavors, is much lighter—and vegan.

21 of 47

Advertisement
Advertisement
Advertisement

22 of 47

Pin
Facebook Tweet Email Send Text Message

Mom's Smashed Mashed Potatoes

Credit: Photo: Brian Woodcock
View Recipe: Mom's Smashed Mashed Potatoes

To keep potatoes warm until the meal is ready, place them, loosely covered, in a heatproof dish or bowl, and set them (without submerging them) in a larger pot of hot water over very low heat. They'll stay warm without scorching on the bottom.

22 of 47

23 of 47

Pin
Facebook Tweet Email Send Text Message

Cheesy Sorghum and Shaved Squash Pilaf

Credit: Photo: Iain Bagwell
View Recipe: Cheesy Sorghum and Shaved Squash Pilaf

Long, slender ribbons of butternut squash make for a beautiful and unusual presentation; just be gentle when stirring so you don't break all those gorgeous pieces. Try to grab a squash with a long neck—that straight surface works best for ribboning. If you can't find sorghum, you can use farro.

23 of 47

24 of 47

Pin
Facebook Tweet Email Send Text Message

Smoked Barley, Beet and Grapefruit Salad

Credit: Photo: Iain Bagwell
View Recipe: Smoked Barley, Beet and Grapefruit Salad

This CL–perfected stovetop technique makes smoking food easier than ever (though the salad is still tasty if you choose not to smoke the grains), and smoke is such a fun flavor to apply to unexpected ingredients like barley. A sweet vinaigrette, earthy beets, and the intense citrus twang of grapefruit balance the robust smoky hit of the grains for a memorable salad. To make sure you're getting the whole-grain version of barley, look for hulled, and skip past pearled.

24 of 47

Advertisement
Advertisement
Advertisement

25 of 47

Pin
Facebook Tweet Email Send Text Message

Roasted Turnips With Sage Browned Butter

Credit: Photo: Jennifer Causey
View Recipe: Roasted Turnips With Sage Browned Butter

Sage and browned butter is a classic pairing that enhances roasted turnips (which look like white, oversized radishes). Toss with the butter mixture as soon as the turnips are done.

25 of 47

26 of 47

Pin
Facebook Tweet Email Send Text Message

Brussels Sprouts Salad with Pickled Rye Berries

Credit: Photo: Iain Bagwell
View Recipe: Brussels Sprouts Salad with Pickled Rye Berries

Something rather lovely happens when you soak the chewier whole grains (such as rye or wheat berries) in a pickling brine; the tangy notes make the chew that much more enjoyable.

26 of 47

27 of 47

Pin
Facebook Tweet Email Send Text Message

Sautéed Green Beans with Miso Butter

Credit: Photo: Chris Court
View Recipe: Sautéed Green Beans with Miso Butter

Super savory miso elevates crisp beans beyond their humble goodness.

27 of 47

Advertisement
Advertisement
Advertisement

28 of 47

Pin
Facebook Tweet Email Send Text Message

Garlic-Caper Roasted Mushrooms

Credit: Photo: Jennifer Causey
View Recipe: Garlic-Caper Roasted Mushrooms

Roasted mushrooms are a revelation—intensely savory yet still tender and juicy. The mushrooms transform again once tossed with garlic butter, briny capers, and fresh lemon. Use cremini or baby bella mushrooms here—white button mushrooms are too mild. Dress the mushrooms right after roasting so the mixture stays vibrant. Both earthy and bright, this dish pairs well with any combination of fall dishes.

28 of 47

29 of 47

Pin
Facebook Tweet Email Send Text Message

Leek and Pancetta Potato Rösti

Credit: Photo: Chris Court
View Recipe: Leek and Pancetta Potato Rösti

Maximum surface area means more crunchy bits in this rösti, essentially a large potato pancake, perfect for the hash brown lovers in your family. If making ahead, cool on a wire rack, wrap in plastic wrap, and refrigerate. Reheat in an ovenproof skillet at 350° for 10 minutes or until recrisped.

29 of 47

30 of 47

Pin
Facebook Tweet Email Send Text Message

Triple-Herb Pumpernickel and Sourdough Stuffing

Credit: Photo: Jennifer Causey
View Recipe: Triple-Herb Pumpernickel and Sourdough Stuffing

This two-toned stuffing actually boasts five herbs, though hearty sage, rosemary, and thyme are most prominent. Look for packages of poultry herbs at the store; they’ll contain just the right amount of each these three herbs. You could also stick to just sage or rosemary, but leave the amounts as they are; otherwise they will overwhelm the dish. Look for bakery-style bread loaves, not presliced sandwich bread. If you can’t find pumpernickel, you can substitute seeded rye bread.

30 of 47

Advertisement
Advertisement
Advertisement

31 of 47

Pin
Facebook Tweet Email Send Text Message

Sautéed Green Beans with Spice-Glazed Pecans

Credit: Photo: Chris Court
View Recipe: Sautéed Green Beans with Spice-Glazed Pecans

Beat the last-minute cooking frenzy by making the glazed pecans up to 3 days in advance and storing at room temperature in an airtight container; double the ingredients for an appetizer guests can munch on before the meal.

31 of 47

32 of 47

Pin
Facebook Tweet Email Send Text Message

Caramelized Onion and Garlic Mashed Potatoes

Credit: Photo: Chris Court
View Recipe: Caramelized Onion and Garlic Mashed Potatoes

You can respond to cries of "It's not Thanksgiving without mashed spuds!" by taking this classic to the next level: Think garlic-infused olive oil and sweet caramelized onions.

32 of 47

33 of 47

Pin
Facebook Tweet Email Send Text Message

Linguiça Sausage Stuffing with Mushrooms

Credit: Photo: Chris Court
View Recipe: Linguiça Sausage Stuffing with Mushrooms

This twist on a classic sausage and sourdough stuffing uses smoky Portuguese linguiça in place of crumbled pork sausage. Kielbasa or any smoked sausage would also work.

33 of 47

Advertisement
Advertisement
Advertisement

34 of 47

Pin
Facebook Tweet Email Send Text Message

Crispy Smashed Potatoes with Chive Sour Cream

Credit: Photo: Chris Court
View Recipe: Crispy Smashed Potatoes with Chive Sour Cream

These potatoes deliver the best of both worlds: creamy, starchy center and crisp, golden edges. To smash, place the back of a wide spatula over each potato, and then press with the heel of your hand.

34 of 47

35 of 47

Pin
Facebook Tweet Email Send Text Message

Cardamom-Glazed Carrots

Credit: Photo: Chris Court
View Recipe: Cardamom-Glazed Carrots

Turn up the volume on classic glazed carrots with exotic cardamom and fragrant fresh ginger. If you can find multicolored carrots, use them for a lovely presentation, as we did in the photo. The parchment paper lid slows moisture loss just enough to form a beautiful glaze.

35 of 47

36 of 47

Pin
Facebook Tweet Email Send Text Message

Winter Radish Salad With Parsley And Olives

Credit: Victor Protasio

36 of 47

Advertisement
Advertisement
Advertisement

37 of 47

Pin
Facebook Tweet Email Send Text Message

Sautéed Haricots Verts with Bacon Breadcrumbs

Credit: Photo: Chris Court
View Recipe: Sautéed Haricots Verts with Bacon Breadcrumbs

Slender haricots verts get delightfully browned and crisp in the pan. A bacon breadcrumb topper makes them an instant crowd-pleaser.

37 of 47

38 of 47

Pin
Facebook Tweet Email Send Text Message

Pear, Sage, and Golden Raisin Stuffing

Credit: Photo: Jennifer Causey
View Recipe: Pear, Sage, and Golden Raisin Stuffing

Pears are at their peak in late fall and their firm texture is ideal for baking. Here we fold them into a classic sourdough stuffing with plump golden raisins and fresh sage. A little thick-cut bacon goes a long way here, leaving just enough drippings in the pan to sauté the vegetables. You could also use diced pancetta (such as Boar’s Head). Look for a whole-wheat sourdough loaf from the bakery section—the thick crust and hearty texture will absorb more liquid. Cut leftover stuffing into squares and reheat in the oven to crisp the edges.

38 of 47

39 of 47

Pin
Facebook Tweet Email Send Text Message

Crispy Caulifower with Italian Salsa Verde

Credit: Photo: Jennifer Causey

39 of 47

Advertisement
Advertisement
Advertisement

40 of 47

Pin
Facebook Tweet Email Send Text Message

Southern Green Beans And Potatoes

Credit: Jennifer Causey
Southern Green Beans And Potatoes

Green beans, a holiday staple, are only improved with the addition of tender red and golden potatoes. Only peeling a single strip from the spuds makes for a great presentation and also helps them release more starch. 

40 of 47

41 of 47

Pin
Facebook Tweet Email Send Text Message

Fennel and Blood Orange Salad

Credit: Photo: Jennifer Causey
View Recipe: Fennel and Blood Orange Salad

This salad is a feast for the eyes, and a welcome relief from the brown and gold tones on the Thanksgiving table. Sweet-tart blood oranges and a honey vinaigrette offset the bitter edge of the endive and radicchio (you can also use milder romaine lettuce hearts). If you can’t find blood oranges, try ruby red grapefruit or pretty pink Cara Cara oranges.

41 of 47

42 of 47

Pin
Facebook Tweet Email Send Text Message

Apple-Sage Stuffing Cups

Credit: Photo: Chris Court
View Recipe: Apple-Sage Stuffing Cups

The muffin cups give you crispy edges and a tender interior in half the time, though the stuffing won't hold its shape like a traditional muffin. Presliced bread and prechopped onion and celery save time.

42 of 47

Advertisement
Advertisement
Advertisement

43 of 47

Pin
Facebook Tweet Email Send Text Message

Creamed Greens with Farro

Credit: Photo: Jennifer Causey
View Recipe: Creamed Greens with Farro

This dish takes its cues from classic creamed spinach and raises the bar with braised mixed greens, whole-grain farro, and a crisp panko crust. Hearty yet not heavy, and gorgeous straight out of the oven, this is the kind of side that looks and feels holiday special. Swiss chard and dark, bumpy lacinato kale both wilt down fairly quickly; their texture and vibrancy will stand out once combined with the creamy three-cheese sauce. The farro can be cooked, drained, and refrigerated in an airtight container for up to a week before Thanksgiving.

43 of 47

44 of 47

Pin
Facebook Tweet Email Send Text Message

Green Bean Casserole with Caulifower Cream

Credit: Photo: Jennifer Causey
View Recipe: Green Bean Casserole with Caulifower Cream

Once simmered in milk and pureed, cauliflower transforms into a silky, luscious cream sauce—a dead ringer for the classic yet with a much better profile, saving nearly 500mg sodium and 4g fat per serving. We intensify the mushroom presence by using meaty cremini and shiitake mushrooms and roasting them first to cook out the excess liquid. If you can’t find shiitakes, use 2 (8-oz.) packages of cremini mushrooms. Skip the fried onions and use torn whole-wheat bread for a rustic, crunchy topper.

44 of 47

45 of 47

Pin
Facebook Tweet Email Send Text Message

Maple-Caraway Brussels Sprouts

Credit: Photo: Jennifer Causey
View Recipe: Maple-Caraway Brussels Sprouts

Layer upon layer of bold flavor earned these Brussels sprouts our test kitchen’s highest rating. The sprouts get deeply caramelized in toasted caraway and browned butter, then are quickly finished with a sweet and pungent mixture of maple syrup, Dijon mustard, and sherry vinegar. Caraway has an anise-like flavor similar to fennel seed. Add to roasted carrots or parsnips, or sprinkle over whole-grain rolls or crackers. Start the caraway and thyme in a cold pan so they can infuse the butter as it browns.

45 of 47

Advertisement
Advertisement
Advertisement

46 of 47

Pin
Facebook Tweet Email Send Text Message

Potato and Parsnip Gratin

Credit: Photo: Jennifer Causey
View Recipe: Potato and Parsnip Gratin

The addition of parsnips is an elegant twist to this traditionally all-potato dish. Parboiling and drying the sliced parsnips and potatoes first will keep them from absorbing the sauce in the oven so the gratin stays creamy. Half-and-half is our dairy of choice for this dish—a combination of equal parts cream and whole milk that gives the sauce its body while keeping the saturated fat at just 3g per serving. Toss the vegetables gently with the sauce so the slices don’t fall apart.

46 of 47

47 of 47

Pin
Facebook Tweet Email Send Text Message

Roasted Butternut Squash With Sticky Walnut Topping

Credit: Photo: Jennifer Causey
View Recipe: Roasted Butternut Squash With Sticky Walnut Topping

Molasses complements the sweetness of the roasted butternut squash and gives the slices a deeply bronzed look. We add cider vinegar for balance and stir in walnuts for a sticky, praline-like topping. The dish is best served warm, when the molasses mixture is still gooey. You can roast the squash ahead and reheat the slices while you make the topping. A quick trick for cleaning a sticky saucepan: Fill with water and bring to a boil, letting any residue dissolve, and then drain.

47 of 47

Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

    Share the Gallery

    Pinterest Facebook
    Advertisement
    Skip slide summaries

    Everything in This Slideshow

    Advertisement

    View All

    1 of 47 Healthy Holiday Sides
    2 of 47 Ginger-Chile Roasted Acorn Squash
    3 of 47 Farro Stuffing with Butternut Squash, Red Onion, and Almonds
    4 of 47 Sheet Pan Roasted Vegetables
    5 of 47 Whole Roasted Cauliflower with Pomegranate and Pine Nuts
    6 of 47 Sweet Potato Stacks with Sage Browned Butter
    7 of 47 Skillet Green Bean Casserole
    8 of 47 Grapefruit, Endive, and Arugula Salad
    9 of 47 Potato and Leek Gratin
    10 of 47 Sausage and Chestnut Dressing
    11 of 47 Baked Mac and Cheese
    12 of 47 Cauliflower Salad
    13 of 47 Green Beans with Dried Cranberries and Hazelnuts
    14 of 47 Glazed Sweet Potatoes with Maple Gastrique
    15 of 47 Classic Corn Bread Dressing
    16 of 47 Cheesy Potato Casserole
    17 of 47 Supersavory Wild Rice Pilaf
    18 of 47 Sweet Potato Casserole
    19 of 47 Shaved Apple and Fennel Salad with Crunchy Spelt
    20 of 47 Southern Corn Bread Dressing Squares
    21 of 47 Roasted Broccoli with Pistachios and Pickled Golden Raisins
    22 of 47 Mom's Smashed Mashed Potatoes
    23 of 47 Cheesy Sorghum and Shaved Squash Pilaf
    24 of 47 Smoked Barley, Beet and Grapefruit Salad
    25 of 47 Roasted Turnips With Sage Browned Butter
    26 of 47 Brussels Sprouts Salad with Pickled Rye Berries
    27 of 47 Sautéed Green Beans with Miso Butter
    28 of 47 Garlic-Caper Roasted Mushrooms
    29 of 47 Leek and Pancetta Potato Rösti
    30 of 47 Triple-Herb Pumpernickel and Sourdough Stuffing
    31 of 47 Sautéed Green Beans with Spice-Glazed Pecans
    32 of 47 Caramelized Onion and Garlic Mashed Potatoes
    33 of 47 Linguiça Sausage Stuffing with Mushrooms
    34 of 47 Crispy Smashed Potatoes with Chive Sour Cream
    35 of 47 Cardamom-Glazed Carrots
    36 of 47 Winter Radish Salad With Parsley And Olives
    37 of 47 Sautéed Haricots Verts with Bacon Breadcrumbs
    38 of 47 Pear, Sage, and Golden Raisin Stuffing
    39 of 47 Crispy Caulifower with Italian Salsa Verde
    40 of 47 Southern Green Beans And Potatoes
    41 of 47 Fennel and Blood Orange Salad
    42 of 47 Apple-Sage Stuffing Cups
    43 of 47 Creamed Greens with Farro
    44 of 47 Green Bean Casserole with Caulifower Cream
    45 of 47 Maple-Caraway Brussels Sprouts
    46 of 47 Potato and Parsnip Gratin
    47 of 47 Roasted Butternut Squash With Sticky Walnut Topping

    Share & More

    Facebook Tweet Email Send Text Message
    Cooking Light

    Magazines & More

    Learn More

    • Customer Service this link opens in a new tab
    • Advertise

    Connect

    MeredithCooking Light is part of the Allrecipes Food Group. © Copyright 2023 Meredith Corporation. All Rights Reserved. Cooking Light may receive compensation for some links to products and services on this website. Offers may be subject to change without notice. Privacy Policythis link opens in a new tab Terms of Servicethis link opens in a new tab Ad Choicesthis link opens in a new tab California Do Not Sellthis link opens a modal window Web Accessibilitythis link opens in a new tab
    © Copyright Cooking Light. All rights reserved. Printed from https://www.cookinglight.com

    View image

    Healthy Holiday Sides
    this link is to an external site that may or may not meet accessibility guidelines.