Choose from our array of favorite fall vegetable dishes, with fresh and simple or rich and creamy flavors, to round out the Thanksgiving menu.

This orange flavored kale makes great use of the grill on Thanksgiving and is finished in 35 minutes. To top it off, it’s a healthy Thanksgiving side.

Read through this delicious list of ingredients and then get cooking! This side takes 40 minutes from start to finish.

A sweet, salty, and sticky glaze of extra-virgin olive oil, light-brown sugar and bacon coats these roasted delicata squashes and lady apples. Delish.

Bacon, cabbage, and onions set the tone for this simply made Thanksgiving side. A golden delicious apple cut into ½-inch pieces adds another standout flavor into the mix.

To knock down Thanksgiving Day cooking time, you can make the ham broth for this dish and shred the ham hocks a day ahead.

This mash combines potatoes (a Thanksgiving favorite) with turnips, parsnips, and leeks to create a delicious mashed potato alternative.

This simple, two-step dish is a great addition to your Thanksgiving meal. Cabbage can also be substituted for brussels sprouts, turnips, shallots, or a combination of them all.

So simple to make, this glazed carrot side dish will be a Thanksgiving favorite. Prep the carrots a day in advance to minimize the work on Thanksgiving Day.

Maple syrup, Dijon mustard, and sherry vinegar add a delicious flavor to this brussels sprout dish. Even the brussels sprout haters may be surprised by this one.

This side is great for Thanksgiving because it can be mostly cooked prior to Thanksgiving Day, takes little time to prep and make, and has an awesome smoky flavor. Not a fan of pancetta? No problem. Just substitute it with bacon.

Use small Tuscan kale leaves for this dish, which are more mild and tender than large leaves. You won’t be disappointed.

Smoky Gouda cheese tops off this decadent brussels sprout dish, based in a béchamel sauce. The béchamel can be refrigerated for up to four days, and blanched brussels sprouts for one.

Five ingredients complete this healthy and quickly made side dish.

This dish can be served a room temperature, making way in the oven for the bird. Golden brown onions add a standout flavor to this veggie dish.

For many families, it's just not Thanksgiving without the green bean casserole. This homemade version uses fresh green beans, a creamy mushroom sauce, and a flavorful topping of crisp fried shallots.

Sweet potatoes and earthy turnips are perfect partners in this festive side dish. Bake the vegetables in chicken broth and white wine, then sprinkle Gruyere cheese over the top during the last 15 minutes.

Braised with apples and red currant jelly, this tender and flavorful side dish is a must for any holiday spread. Once cooked, it can sit out for up to an hour before serving.

Bring a little something different to the Thanksgiving table with this Italian-accented side dish. Boiling the broccoli rabe before sauteing cuts down on the bitterness.

Roasting carrots and red potatoes at high heat browns the vegetables to a delicious sweetness. Toss them with lemon juice and fresh dill right before serving.

Halved dumpling squash are perfect individual servings and neatly encompass the garlicky cream sauce in this recipe. Baking the squash in a bath of broth makes them extra tender and flavorful.

The sweet-savory flavors of this out-of-the-ordinary side dish are an excellent match for turkey and gravy. Sherry vinegar and rosemary add brightness to the dish.

The slight bitterness of radicchio glazed with tangy balsamic vinegar is an excellent foil to all the rich flavors on the Thanksgiving menu. This easy side dish is ready in less than 10 minutes.

Cauliflower is irresistible when baked in a creamy Parmesan sauce. Fresh breadcrumbs and more grated cheese make the golden, crunchy topping.

Curry powder adds zing to roasted Brussels sprouts. Top them with lemon zest and juice just before serving.

Carrots, parsnips, and shallots become rich and sweet when roasted in a hot oven. Here, the vegetables are served with a tart relish of green olives, parsley, mint, and white-wine vinegar.

The mild sweetness of acorn squash is stepped up with a simple glaze of brown sugar. To save time on Thanksgiving Day, you can slice the squash a day ahead and refrigerate in a covered container.

Sweet potatoes are roasted until tender and slightly caramelized, and then tossed in a glaze of butter, brown sugar, and pecans. A hint of cayenne pepper adds a lively note to this sweet Thanksgiving side dish.

Tender cauliflower is surrounded by a creamy Gruyere cheese sauce in this luscious casserole. A topping of breadcrumbs and Parmesan cheese becomes browned and crisp in the oven.

Using frozen pearl onions and whole cremini mushrooms cuts down the preparation time on this side dish to mere moments. Roasting in a 425 degree oven caramelizes and deepens the flavors of the mushrooms and onions.

Roasted carrots, sweet potatoes, and butternut squash form a sweet symphony of orange hues. Roasted garlic cloves add a mild, savory accent to the dish.

In this deluxe version of the traditional green bean casserole, sauteed red bell pepper and mushrooms are tossed with fresh green beans and a creamy sauce, then layered with Parmesan cheese. The crispy topping of breadcrumbs and fried shallots gets browned under the broiler just before serving.

Why not give pumpkin a chance to show off its savory side on the Thanksgiving table? Here, a smooth, lightly seasoned sugar-pumpkin puree is baked under a coating of crunchy Romano cheese and breadcrumbs.

Creamy Yukon gold potatoes are whipped with half-and-half and butter to make an especially rich mash. Fresh chopped parsley and chives add bright notes of flavor and color.

At first glance, this fluffy white mash may be mistaken for mashed potatoes. However, this combination of apples and parsnips is sweeter and more intriguing in flavor, and lower in fat, than the typical bowl of Thanksgiving mashers.

Roasted cauliflower, Romanesco, sweet potatoes, and brussels sprouts are roasted at high heat until tender and caramelized. A simple, sophisticated pomegranate vinaigrette and a sprinkle of pomegranate seeds make for a gorgeous presentation.

The rich, nutty flavor of brown butter pairs beautifully with the sweetness of the butternut squash. If you have a nice, sharp peeler, preparation is a breeze for this Thanksgiving side dish.

Swiss chard is sauteed in olive oil and perfumed with the bright bite of orange zest. The fresh, clean taste of this side dish is a perfect counterpoint to the richness of the other dishes on the Thanksgiving table.

Caramelized leeks are kissed with sherry and layered with slices of butternut squash and apples. Parmesan cheese is sprinkled over the dish during the last 10 minutes of baking to form a savory golden-brown topping.

Wedges of acorn squash become tender and extra-sweet when roasted. Butter seasoned with a warm hint of cinnamon makes a simple and memorable topping.

Sturdy root vegetables become tender and savory when simmered in chicken broth. The addition of maple syrup and red-wine vinegar to the glaze adds a perfect sweet-tangy balance.

Cloves of garlic are roasted along with sweet potatoes and russet potatoes until soft and tender, and then mashed with low-fat yogurt. This is a flavorful and nutritious alternative Thanksgiving side dish in place of standard mashed potatoes or sweet potato casserole.

Cauliflower is wonderfully complemented by a rich, toasty sauce of brown butter and roasted hazelnuts. Keep a close eye on the butter so it reaches the perfect level of brown without burning.

Golden raisins bring pleasant hints of sweetness to the savory flavor of browned brussels sprouts. Substitute vegetable broth or water for the chicken broth to make this dish vegetarian-friendly.

Cauliflower florets are quickly blanched to make them tender, and then tossed with red onion, capers, and parsley, and dressed with a light vinaigrette. This cool, tangy salad can be made a day or two in advance.

Fresh green beans and meaty portobello mushrooms are sauteed with shallots to make a quick, attractive side dish. You can substitute any variety of mushrooms you like in this recipe.

Orange juice and zest combine with fresh ginger to make a fragrant glaze for cooked carrots. This glaze would also be wonderful on sweet potatoes.

Jerusalem artichokes, also known as sunchokes, are tubers with a sweet, nutty flavor and a texture similar to potatoes. In this gratin, the chokes are layered with Yukon gold potatoes, shallots, and chestnuts, then baked in a rich sauce of creme fraiche and Gruyere cheese.

Brussels sprouts are cut in half before they are sauteed, in order to provide maximum surface area for caramelization. Sweet red onions glazed in balsamic vinegar provide a nice contrast in color and flavor.

An entire head of garlic cooks along with the potatoes to add a rich, savory dimension to this must-have Thanksgiving side dish. To make the mashed potatoes even more luxurious, replace some of the milk in this recipe with cream.

Impressive and amazingly easy, this recipe combines frozen chopped spinach with Gruyere cheese, half-and-half, and eggs to make a souffle-like side dish. The puff can be made a day in advance and reheated right before Thanksgiving dinner.