The best make-ahead Thanksgiving vegetable sides give you something useful to do before the oven fills up. These five dishes split the work between chopping, cooking and finishing, so you can serve a mix of warm and cold sides even with one oven.
1. Roasted Brussels sprouts and butternut squash
The day before: Halve 1 pound of Brussels sprouts and cut 1 pound of peeled squash into ¾-inch cubes. Refrigerate them separately. Whisk 2 tablespoons of olive oil with 1 tablespoon of lemon juice and 1 teaspoon of Dijon mustard for a dressing.
Before dinner: Toss the vegetables with a little oil and salt. Roast on separate trays at 425°F (220°C) until browned and tender, about 20 to 30 minutes depending on size. Toss with the dressing and add a handful of toasted pumpkin seeds. Separate trays let you pull the sprouts as soon as they’re ready.
2. Lemon green beans with toasted almonds
The day before: Trim 1 pound of green beans and blanch them for 3 to 4 minutes. Cool them in ice water, drain thoroughly and refrigerate. Toast ¼ cup of sliced almonds in a dry skillet, then store them separately.
Before dinner: Warm the beans in a skillet with olive oil and a pinch of salt. Finish with lemon zest and the almonds. Add the nuts at the table if you want an easy way to serve guests who prefer the beans plain.
3. Shredded cabbage and apple slaw
The day before: Thinly slice half a small red cabbage. Whisk 2 tablespoons of apple cider vinegar, 2 tablespoons of olive oil and 1 teaspoon of Dijon mustard. Refrigerate the cabbage and dressing separately.
Before dinner: Slice a crisp apple and toss it with the cabbage and dressing. Taste for salt and add parsley if you have it. The slaw brings a cold, tart contrast to a table full of warm sides.
4. Garlic mashed cauliflower
The day before: Steam the florets from a large cauliflower and 2 peeled garlic cloves until tender. Drain well and blend with olive oil, salt and enough plain Greek yogurt to bring it together. Transfer to a shallow container and refrigerate.
Before dinner: Reheat covered, stirring occasionally. Finish with black pepper and chopped chives. A spoonful of warm water can loosen a mash that has thickened overnight.
5. Carrot and white bean salad
The day before: Shave 3 carrots into ribbons and rinse a 15-ounce can of white beans. Refrigerate them with a dressing of olive oil, lemon juice and cumin, or keep the dressing separate if you prefer crisper carrots.
Before dinner: Toss with chopped dill or parsley and serve chilled. For another legume-based dish, browse our guide to adding more fiber gradually for practical ways to cook with beans and vegetables.
A two-day prep plan for one oven
- The day before: Chop the vegetables, mix the dressings, blanch the beans and make the cauliflower mash. Store the toppings separately.
- On Thanksgiving: Roast the squash and sprouts when a rack is free. Warm the green beans and mash on the stovetop, then dress the slaw and bean salad.
- At the table: Add seeds, almonds, citrus and fresh herbs just before serving.
How long do Thanksgiving sides keep?
The USDA recommends refrigerating perishable food within two hours, or within one hour when the temperature is above 90°F (32°C). Use shallow containers and keep the refrigerator at 40°F (4°C) or below. Use most refrigerated cooked leftovers within three to four days of cooking or freeze them for longer storage. Use a food thermometer to check that reheated leftovers reach 165°F (74°C).
