Orange Thanksgiving Sides
There’s something about the color orange that feels like pure comfort in November. It’s the color of roasted squash and flickering candles, of pies cooling on the counter and leaves just past their brightest. Orange foods have a way of making the table feel warm and welcoming, a little bit sunlit even on a cool day.
This part of the Thanksgiving series celebrates that cozy, golden-orange glow. Each dish here is simple to make, beautiful to serve, and full of flavors that bring balance to the meal — a mix of sweet, savory, and softly spiced. These sides are made to shine next to turkey, gravy, and all the other favorites, adding brightness and warmth to every plate.
Recipe Index
Roasted Root Vegetables with Savory Herbs
Delicious mix of carrots, sweet potatoes, butternut squash, and parsnips, roasted in the oven with fresh herbs.
Maple Glazed Carrots with Brown Butter and Thyme
Simple and elegant, these maple glazed carrots shimmer with brown butter and thyme for a cozy, colorful side.
Mashed Sweet Potatoes with Orange and Cinnamon Butter
Creamy, buttery sweet potatoes with a touch of cinnamon for simple, comforting warmth.
Classic Sweet Potato Casserole with Pecan Streusel Topping (coming soon)
Roasted Butternut Squash and Farro Salad with Sage and Cranberries (coming soon)
Roasted Root Vegetables with Savory Herbs
Roasted root vegetables make a beautiful, easy side that brings color and warmth to your Thanksgiving table. A mix of sweet potatoes, carrots, butternut squash, and parsnips turns golden in the oven, lightly caramelized on the edges and fragrant with herbs. It’s a simple, rustic dish that adds cozy flavor and a bright pop of color to the plate — perfect alongside turkey, dressing, and gravy.
Roasted Root Vegetables with Savory Herbs
Ingredients
- 2 cuts sweet potatoes (peeled, cut into cubes)
- 2 cups butternut squash (about 1/2 of a butternut squash, cut into cubes)
- 1½ cup carrots (peeled, cut into cubes)
- 1½ cup parsnips (peeled, cut into cubes
- 3 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary (chopped)
- salt & pepper (to taste)
Instructions
- Prep the vegetables. Peel the butternut squash, sweet potatoes, carrots, and parsnips. Cut everything into evenly sized cubes, about 1 inch thick, so they roast at the same rate.
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- Season. In a large mixing bowl, toss the chopped vegetables with olive oil, thyme, rosemary, salt, and pepper until evenly coated.
- Roast. Spread the vegetables out in a single layer on the prepared baking sheet. Don’t overcrowd the pan. If you need to, use two sheets so the vegetables caramelize instead of steaming.
- Stir halfway. After about 20 minutes, give everything a gentle stir with a spatula so the edges brown evenly.
- Finish and serve. Roast for another 10–15 minutes, until the vegetables are golden and tender. Transfer to a serving dish, sprinkle with a few fresh herbs, and drizzle with a little more oil if you like.
- Serve warm.
Notes
- Make ahead: Roast the vegetables earlier in the day, then rewarm at 350°F for 10–15 minutes before serving.
- Add variety: Try turnips, rutabaga, or golden beets for extra color and flavor.
- For crispier edges: Roast on convection or broil briefly at the end.
- Presentation tip: Serve in a shallow white dish to let the orange tones shine, or garnish with a few sprigs of fresh thyme for a simple finish.
Maple Glazed Carrots with Brown Butter and Thyme
These maple glazed carrots are simple, cozy, and full of autumn color. The butter browns just enough to bring a nutty depth, while maple syrup adds sweetness that feels comforting without being heavy. Halving the carrots helps them cook evenly and soak up every bit of the glaze. You can use rainbow carrots for a soft mix of gold, orange, and purple tones, or keep it classic with all-orange for that timeless Thanksgiving look. Either way, this dish adds brightness and gentle sweetness to the table — a perfect balance to the richer flavors of the meal.
Maple Glazed Carrots with Brown Butter and Thyme
Ingredients
- 2 lbs small carrots (tops trimmed to about 1 inch)
- 3 tbsp butter
- 2 tbsp maple syrup
- 1 tbsp brown sugar
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp fresh thyme leaves (plus extra for garnish)
Instructions
- Prep the carrots. Rinse and scrub well, then trim the tops to about 1 inch. If the carrots are large, you may want to slice them in half lengthwise so they cook evenly.
- Make the glaze. In a small skillet, melt the butter over medium heat. Let it cook until golden and fragrant, about 3 minutes. Stir in the maple syrup, brown sugar, salt, pepper, and thyme. Whisk gently until the sugar dissolves.
- Combine. Pour the glaze over the carrots and toss to coat evenly. Arrange the coated carrots in a 9×13-inch glass or ceramic baking dish.
- Bake. Cover the dish loosely with foil and bake at 400°F (200°C) for 20 minutes. Remove the foil, stir the carrots, and continue baking uncovered for another 10–15 minutes, turning once more until the carrots are tender and lightly caramelized.
- Finish and serve. Spoon the warm glaze from the dish over the carrots. Sprinkle with a few thyme leaves.
- Serve warm.
Notes
- Dish size: A 9×13-inch casserole dish fits 2 pounds of halved carrots in a single layer. Avoid crowding so they caramelize nicely.
- Make ahead: Bake the day before, then reheat covered at 350°F for 10–15 minutes before serving.
- Variation: Add a pinch of cinnamon, nutmeg, or orange zest to the glaze for a warm, aromatic twist.
- Serving tip: Arrange the carrots in neat rows and spoon the glossy glaze over the top just before serving for a simple, beautiful presentation.
Mashed Sweet Potatoes with Cinnamon Butter
Mashed sweet potatoes are one of those Thanksgiving dishes that everyone seems to love. They are creamy, buttery, and gently sweet, with just a touch of cinnamon to make them feel special. This version keeps things simple and cozy, the kind of side that brings a sense of calm to the table and pairs beautifully with everything else on the plate.
Mashed Sweet Potatoes with Cinnamon Butter
Ingredients
- 3 large sweet potatoes (about 2-3 pounds)
- 3 tbsp butter
- ⅔ tsp ground cinnamon
- ¼ tsp salt
- 1 tsp orange zest (optional, for brightness)
Instructions
- Prep the sweet potatoes. Peel and cut the sweet potatoes into evenly sized chunks, about 1½ inches thick, so they cook evenly.
- Cook. Place the sweet potatoes in a large pot and cover with water. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, until fork-tender.
- Drain and mash. Drain well and return the sweet potatoes to the warm pot. Let sit for a minute so excess moisture evaporates.
- Add flavor. Mash with butter, cinnamon, and salt until smooth and creamy. Stir in orange zest if using. Taste and adjust seasoning.
- Serve warm. Spoon into a serving bowl and top with a small pat of butter and a sprinkle of cinnamon.
Notes
- Make ahead: Prepare up to one day ahead. Reheat gently on the stove or in a 350°F oven, adding a splash of milk or cream if needed to loosen the texture.
- Flavor variation: Add a drizzle of maple syrup for extra sweetness or a spoonful of sour cream for a richer mash.
- Presentation tip: Swirl the top with a spoon and let a pat of butter melt into the ridges for a soft, golden finish.
Final Thoughts
Thanksgiving comes together one small dish at a time. These orange sides add warmth, color, and comfort to the table, bringing a sense of glow to the meal. Whether you choose roasted vegetables, maple glazed carrots, or simple mashed sweet potatoes, each one adds something special. Together they remind us that the heart of the holiday isn’t perfection. It’s the mix of flavors, colors, and company that make it feel complete.
Have a joyful Thanksgiving! ✨
See all the color-themed Thanksgiving sides →
