16 Non-Traditional Thanksgiving Sides That Will WOW Your Guests

Are you bored of the same old sides served at Thanksgiving every single year? Give your tastebuds a reason to get excited and try these 16 non-traditional Thanksgiving sides to elevate your feast! From roasted Brussels sprouts to honey-glazed root vegetables, these flavorful dishes will impress your guests.

by Atomic Mommy Editors

Feature Photo by Karolina Grabowska on Pexels.com

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It’s that time of year again, Thanksgiving that is, and like clockwork, every single parent is trying to curate their Thanksgiving menu, working tierlessly to come up with awesome Thanksgiving sides. I mean, sure, the turkey is the centerpiece, but it’s the Thanksgiving sides that really give guests something to swoon over so they can take home leftovers.

With that said, most of us suffer from creativity frustration when it comes to choosing Thanksgiving sides which is how we end up with the same sides over and over again, year after year. But imagine your table spiced up with an array of new side dishes, Thanksgiving sides that give tastebuds a true sensation of WOW!

That’s why this year, we’re going to help you explore the vast world of non-traditional Thanksgiving sides with our list of 16 creative sides. Not only will these sides be full of flavor, they’ll also impress your guests! So gather your ingredients, roll up your sleeves, and let’s get cooking!

1. Roasted Brussels Sprouts with Balsamic Glaze

Ingredients:

• 1 pound Brussels sprouts
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Directions:

1. Preheat your oven to 400°F (200°C).
2. Trim the ends of the Brussels sprouts and cut them in half.
3. Toss them with olive oil, salt, and pepper, then spread them on a baking sheet.
4. Roast for 20-25 minutes until they are tender and slightly caramelized.
5. Drizzle the balsamic vinegar over the cooked sprouts.
6. Serve warm and enjoy!

2. Butternut Squash and Apple Soup

Ingredients:

• 1 butternut squash, peeled and cubed
• 2 apples, peeled and sliced
• 1 onion, chopped
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh thyme for garnish

Directions:

1. In a large pot, sauté the onion until translucent.
2. Add the butternut squash and apples, and cook for a few minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer until the squash is tender.
4. Use an immersion blender to puree the mixture until smooth.
5. Stir in the coconut milk and season with salt and pepper.
6. Ladle the soup into bowls, garnish with fresh thyme, and serve hot.

3. Quinoa-Stuffed Portobello Mushrooms

Ingredients:

• 4 large portobello mushrooms
• 1 cup cooked quinoa
• 1/2 cup diced tomatoes
• 1/2 cup chopped spinach
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Directions:

1. Preheat your oven to 375°F (190°C).
2. Remove the stems and gills from the mushrooms and place them on a baking sheet.
3. In a bowl, mix together the cooked quinoa, diced tomatoes, chopped spinach, feta cheese, parsley, salt, and pepper.
4. Fill each mushroom cap with the quinoa mixture.
5. Bake for 20-25 minutes until the mushrooms are tender and the filling is heated through.
6. Serve as a delicious vegetarian main or as a side dish.

4. Sweet Potato and Kale Salad

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 4 cups chopped kale leaves
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 1/4 cup crumbled goat cheese
• For the dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste

Directions:

1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet.
3. Roast for 20-25 minutes until they are tender and slightly caramelized.
4. In a large bowl, combine the roasted sweet potatoes, chopped kale, dried cranberries, walnuts, and goat cheese.
5. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper to make the dressing.
6. Drizzle the dressing over the salad, toss to combine, and serve at room temperature.

5. Maple-Glazed Carrots with Pistachios

Ingredients:

• 1 pound baby carrots
• 2 tablespoons maple syrup
• 2 tablespoons butter
• 1/4 cup chopped pistachios
• Salt and pepper to taste

Directions:

1. In a large skillet, melt the butter over medium heat.
2. Add the baby carrots and cook until they start to brown lightly.
3. Drizzle the maple syrup over the carrots and cook until they are glazed and tender.
4. Season with salt and pepper.
5. Sprinkle the chopped pistachios on top before serving.

6. Roasted Cauliflower with Lemon and Parmesan

Ingredients:

• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• Zest of 1 lemon
• 2 tablespoons grated Parmesan cheese
• Salt and pepper to taste

Directions:

1. Preheat your oven to 425°F (220°C).
2. Toss the cauliflower florets with olive oil, lemon zest, Parmesan cheese, salt, and pepper.
3. Spread the cauliflower on a baking sheet and roast for 20-25 minutes until golden and tender.
4. Serve hot as a delightful twist on a classic vegetable side.

7. Cranberry Orange Quinoa Salad

Ingredients:

• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• Zest of 1 orange
• 2 tablespoons orange juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper to taste

Directions:

1. In a bowl, combine the cooked quinoa, dried cranberries, chopped pecans, and orange zest.
2. In a separate bowl, whisk together the orange juice, olive oil, honey, salt, and pepper to make the dressing.
3. Pour the dressing over the quinoa mixture and toss to coat.
4. Serve chilled as a refreshing and nutritious addition to your Thanksgiving menu.

8. Honey-Glazed Roasted Root Vegetables

Ingredients:

• 4 cups mixed root vegetables (carrots, parsnips, beets), peeled and cubed
• 3 tablespoons honey
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Directions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the root vegetables with honey, olive oil, dried thyme, salt, and pepper.
3. Spread the vegetables evenly on a baking sheet.
4. Roast for 30-35 minutes until they are caramelized and tender, stirring occasionally.
5. Serve as a vibrant and naturally sweet side dish.

9. Cheesy Garlic Mashed Cauliflower

Ingredients:

• 1 large head cauliflower, cut into florets
• 4 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 1/4 cup milk (or vegetable broth for a dairy-free option)
• Salt and pepper to taste
• Chopped fresh chives for garnish

Directions:

1. Steam the cauliflower florets until tender.
2. In a large bowl, mash the cauliflower with a potato masher or use a food processor for a smoother texture.
3. In a skillet, melt the butter over low heat and sauté the minced garlic until fragrant.
4. Add the garlic, grated Parmesan cheese, milk (or vegetable broth), salt, and pepper to the mashed cauliflower. Mix well.
5. Garnish with chopped fresh chives before serving.

10. Pomegranate and Kale Salad with Citrus Dressing

Ingredients:

• 4 cups chopped kale leaves
• 1/2 cup pomegranate arils
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped toasted walnuts
• For the dressing:
  • Juice of 1 orange
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Salt and pepper to taste

Directions:

1. In a large bowl, combine the chopped kale, pomegranate arils, crumbled feta cheese, and chopped toasted walnuts.
2. In a separate bowl, whisk together the orange juice, lemon juice, olive oil, honey, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss to coat.
4. Serve as a vibrant and tangy salad to balance the flavors of your Thanksgiving meal.

11. Balsamic Roasted Mushrooms with Thyme

Ingredients:

• 1 pound cremini mushrooms, cleaned and stems trimmed
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Directions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, whisk together the balsamic vinegar, olive oil, minced garlic, fresh thyme leaves, salt, and pepper.
3. Toss the cremini mushrooms in the balsamic mixture until they are well coated.
4. Arrange the mushrooms in a single layer on a baking sheet.
5. Roast for 20-25 minutes until they are tender and caramelized, stirring halfway through.
6. Serve as an earthy and flavorful side dish.

12. Caramelized Onion and Gruyere Gratin

Ingredients:

• 3 large onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 tablespoon brown sugar
• 1/2 cup grated Gruyere cheese
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions:

1. In a large skillet, melt the butter with olive oil over medium-low heat.
2. Add the thinly sliced onions and cook slowly until caramelized and golden brown, stirring occasionally. This may take around 30 minutes.
3. Stir in the brown sugar and season with salt and pepper.
4. Preheat your oven to 375°F (190°C).
5. Transfer the caramelized onions to a baking dish and sprinkle the grated Gruyere cheese on top.
6. Bake for 15-20 minutes until the cheese is melted and bubbly.
7. Garnish with chopped fresh parsley before serving.

13. Herbed Quinoa with Roasted Vegetables

Ingredients:

• 1 cup cooked quinoa
• 1 zucchini, cubed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh herbs (such as rosemary, thyme, and parsley)
• Salt and pepper to taste

Directions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the zucchini, red bell pepper, yellow bell pepper, red onion, olive oil, chopped fresh herbs, salt, and pepper.
3. Spread the vegetable mixture onto a baking sheet.
4. Roast for 20-25 minutes until the vegetables are tender and slightly caramelized.
5. In a separate bowl, mix the cooked quinoa with the roasted vegetables.
6. Serve warm as a flavorful and nutritious grain-based side.

14. Cumin-Spiced Roasted Sweet Potatoes

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Chopped fresh cilantro for garnish

Directions:

1. Preheat your oven to 425°F (220°C).
2. In a bowl, toss the sweet potato cubes with olive oil, ground cumin, smoked paprika, ground cinnamon, salt, and pepper.
3. Spread the sweet potatoes on a baking sheet.
4. Roast for 25-30 minutes until they are crispy on the outside and tender on the inside.
5. Garnish with chopped fresh cilantro before serving.

15. Herbed Goat Cheese and Asparagus Tart

Ingredients:

• 1 sheet puff pastry, thawed
• 4 ounces goat cheese
• 1 pound asparagus spears, trimmed
• Zest of 1 lemon
• 2 tablespoons chopped fresh dill
• Salt and pepper to taste

Directions:

1. Preheat your oven to 400°F (200°C).
2. Unroll the puff pastry sheet onto a baking sheet.
3. Spread the goat cheese evenly over the pastry.
4. Arrange the asparagus spears on top of the goat cheese.
5. Sprinkle the lemon zest, chopped fresh dill, salt, and pepper over the asparagus.
6. Bake for 20-25 minutes until the pastry is golden and the asparagus is tender.
7. Slice into squares or rectangles and serve warm.

16. Roasted Beet and Citrus Salad

Ingredients:

• 4 medium beets, roasted, peeled, and sliced
• 2 oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped toasted walnuts
• Arugula or mixed salad greens
• For the dressing:
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Salt and pepper to taste

Directions:

1. In a bowl, combine the roasted beet slices, orange segments, grapefruit segments, crumbled goat cheese, and chopped toasted walnuts.
2. In a separate small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper to make the dressing.
3. Arrange arugula or mixed salad greens on individual plates.
4. Spoon the beet and citrus mixture over the greens.
5. Drizzle the dressing over the salad just before serving.

Wrapping Up

These are just a few ideas to get you started on your non-traditional Thanksgiving sides adventure. Remember, the holidays are the perfect time to step out of your culinary comfort zone and try something new. So, don’t be afraid to get creative, experiment with flavors, and most importantly, have fun in the kitchen. Happy Thanksgiving!

Disclaimer: The recipes provided are original creations. However, for specific dietary needs or to avoid any food allergies, please check the ingredients and make necessary substitutions accordingly.

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