Green Thanksgiving Sides
Green sides bring freshness and balance to your Thanksgiving table. They brighten the plate, add a little texture, and give your menu a sense of variety and color. You don’t need to make every recipe here. Just choose one or two that fit the rest of your meal. These dishes pair beautifully with richer mains and sides like mashed potatoes, stuffing, and gravy, bringing the whole spread into harmony.
For my own Thanksgiving this year, I’m planning to make Fresh Green Bean Casserole with Homemade Mushroom Sauce and Shaved Brussels Sprouts with Brown Butter. We have a big family crew, so I like to mix familiar favorites with fresh, elegant sides that make the plate feel complete.
Planning your Thanksgiving menu? Visit the Thanksgiving Planning Hub for guides, recipes, and simple inspiration. You can also check out the Thanksgiving Turkey Guide for everything you need to prep, cook, and carve with confidence. ✨
Recipe Index
Classic Green Bean Casserole (Canned Soup Version)
The nostalgic version everyone knows. Creamy soup, canned beans, crispy fried onions, and zero stress.
Fresh Green Bean Casserole with Homemade Mushroom Sauce
A fresher take with tender-crisp green beans, a homemade mushroom cream sauce, and golden shallots on top.
Shaved Brussels Sprouts with Brown Butter
Fast, savory, and golden at the edges. A quick stovetop side that adds color and depth to the plate.
Roasted Delicata Squash Salad with Balsamic and Parmesan
Bright salad topped with fall squash and dressed with tangy balsamic dressing and parmesan cheese.
Roasted Broccolini (coming soon)
Simple and bright, finished with a squeeze of lemon and a dusting of parmesan.
Bacon-Wrapped Green Beans (coming soon)
Bundles of fresh beans wrapped in juicy, crispy bacon for an indulgent treat that is sure to impress your guests.
Classic Green Bean Casserole (Canned Soup Version)
This is the cozy version everyone knows and loves. It’s creamy, nostalgic, and comes together fast with just a few pantry staples.
Classic Green Bean Casserole (Canned Soup Version)
Ingredients
- 2 cans cut green beans, drained (14.5 oz each)
- 1 can condensed cream of mushroom soup (10.5 oz)
- 3/4 cup milk
- 1 tsp soy sauce or balsamic vinegar (optional, for depth)
- ½ tsp black pepper
- 1 cup French fried onions, divided
Instructions
- Preheat the oven to 400°F (200°C).
- Mix the base. In a large bowl, combine the cream of mushroom soup, milk, soy sauce (if using), and black pepper. Stir until smooth.
- Add the beans and some onions. Fold in the drained green beans and half of the fried onions. Mix gently to coat.
- Bake the casserole. Spoon the mixture into a 1½-quart casserole dish or 9×9 baking dish. Bake uncovered for 20 minutes, until hot and bubbling.
- Add the topping. Sprinkle the remaining fried onions over the top. Return to the oven for 5–10 minutes, or until the onions are golden and crisp.
- Serve warm. Let the casserole rest for a few minutes before serving.
Notes
Fresh Green Bean Casserole with Homemade Mushroom Sauce
A fresher take on the classic, made with crisp green beans and a homemade mushroom sauce. It takes a little longer but feels extra special on the table. This was originally inspired by Ina Garten’s green bean casserole, with a few additional twists like homemade mushroom sauce.
Fresh Green Bean Casserole with Homemade Mushroom Sauce
Ingredients
For the Beans
- 1½ lbs fresh green beans (trimmed and cut in half)
- 1 tbsp salt
For the Mushroom Cream Sauce
- 3 tbsp butter
- ½ lb button mushrooms
- 2 cloves garlic (minced)
- 2 tbsp all-purpose flour
- 1 cup chicken or vegetable broth
- 1 cup half-and-half or heavy cream
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
For the Topping
- 1 cup French fried onions
- ¼ cup grated parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Blanch the green beans. Bring a large pot of salted water to a boil. Add the green beans and cook for 4 to 5 minutes until bright green and crisp-tender. Drain and rinse under cold water to stop the cooking. Set aside.
- Cook the mushrooms. Melt the butter in a large skillet over medium heat. Add the mushrooms and cook until they release their juices and turn golden, about 8 minutes. Add the garlic and cook 1 minute more.
- Make the sauce. Sprinkle the flour over the mushrooms and stir to coat. Cook for 1 minute. Slowly pour in the broth, stirring constantly, then add the half-and-half. Simmer for 3 to 5 minutes, stirring often, until the sauce thickens slightly. Season with salt, pepper, and nutmeg if using.
- Combine. Stir the blanched green beans into the mushroom sauce until evenly coated. Transfer to the prepared baking dish.
- Top and bake. Sprinkle with fried onions and parmesan (if using). Bake uncovered for 20 minutes, until bubbling and lightly golden.
- Serve warm. Let rest a few minutes before serving.
Notes
- You can make the sauce and beans a day ahead, then assemble and bake just before serving.
- For a lighter version, use milk instead of cream.
- For extra depth, add a splash of white wine to the mushrooms before adding the flour.
- If using homemade fried onions, bake them in advance and store in an airtight container until needed.
Shaved Brussels Sprouts with Brown Butter
Quick, buttery, and full of nutty flavor, these brussels sprouts add beautiful color and texture to the Thanksgiving plate.
Shaved Brussels Sprouts with Brown Butter
Ingredients
- 1 lb fresh Brussels sprouts
- 4 tbsp butter
- salt and pepper (to taste)
Instructions
- Prep the sprouts. Trim the ends and slice thinly, or use pre-shaved brussels sprouts.
- Brown the butter. Melt the butter in a large skillet over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden and smells nutty, about 3 to 4 minutes.
- Sauté the sprouts. Add the brussels sprouts directly into the browned butter. Cook, stirring often, for 8 to 10 minutes, until tender and lightly caramelized at the edges.
- Season. Sprinkle with salt and pepper to taste.
- Serve warm. Finish with a squeeze of lemon or a light dusting of parmesan if desired.
Notes
- For easy prep, look for pre-shaved brussels sprouts in the produce section.
- If you like extra crisp edges, let the sprouts rest undisturbed in the pan for a minute or two before stirring.
- These reheat beautifully in a skillet over medium heat for a few minutes.
Roasted Delicata Squash Salad with Balsamic and Parmesan
This roasted delicata squash salad is one of those simple dishes that feels a little extra special without any fuss. The warm, caramelized squash pairs beautifully with crisp greens, ribbons of fresh basil, and shaved Parmesan for a mix of flavors that’s light but still cozy enough for a holiday table. It’s an easy way to add color, freshness, and balance to your Thanksgiving menu, especially alongside richer casseroles and potatoes.
Roasted Delicata Squash Salad with Balsamic and Parmesan
Ingredients
- 1 delicata squash, sliced into half-moons and seeds removed
- 2 tbsp olive oil
- salt & pepper (to taste)
- 6 cups spring mix or baby greens
- 5-6 basil leaves, cut into a thin chiffonade
- ⅓ cup shaved Parmesan cheese
- 4 tbsp balsamic vinaigrette dressing (store-bought or homemade)
Instructions
- Roast the squash. Preheat oven to 400°F (200°C). Toss delicata slices with olive oil, salt, and pepper. Roast for 20–25 minutes, flipping halfway, until tender and golden.
- Assemble the salad. Arrange greens in a large bowl. Add roasted squash, basil, and shaved Parmesan.
- Dress and serve. Drizzle with balsamic vinaigrette just before serving. Toss lightly and serve immediately.
Notes
- This salad works at room temperature, so it’s great for make-ahead holiday prep.
- Try adding candied pecans or dried cranberries for a festive twist.
Final Thoughts
Thanksgiving comes together one small dish at a time. These green sides add balance, color, and a touch of freshness to the table, perfect alongside your favorite turkey recipe. If you are still pulling your menu together, you can find more ideas in the Thanksgiving Planning Hub, along with step-by-step help in the Thanksgiving Turkey Guide to make your main course shine.
Have a joyful Thanksgiving! ✨
