Elevate Your Thanksgiving Feast with These Non-Traditional Side Dishes

Thanksgiving is a time-honored tradition in the United States, and Thanksgiving dinner is all about indulging in classic dishes like turkey, stuffing,  green bean casserole and mashed potatoes with pumpkin pie for dessert. However, if you’re looking to surprise your guests with something a little different this year, consider adding non-traditional side dishes to your Thanksgiving spread. These unique recipes will infuse fresh flavors and exciting twists into your Thanksgiving feast. Let’s dive into these delightful non-traditional Thanksgiving side dishes.

Roasted Butternut Squash with Sage and Pecans

Ingredients:

1 butternut squash, peeled and cubed
2 tablespoons olive oil
2 tablespoons fresh sage leaves
1/2 cup pecans, toasted and chopped
Salt and pepper to taste
2 tablespoons maple syrup

Instructions:

Preheat your oven to 375°F (190°C).

Toss butternut squash cubes with olive oil, sage leaves, salt, and pepper.

Roast for 30-40 minutes, or until the squash is tender and slightly caramelized.

Remove from the oven and drizzle with maple syrup.

Top with toasted pecans before serving.

This Thanksgiving recipe offers a harmonious blend of sweet, savory and nutty flavors from the veggies and herbs, perfect for your Thanksgiving table.

Creamy Parmesan Polenta

Ingredients:

1 cup yellow cornmeal
4 cups chicken or vegetable broth
1/2 cup grated Parmesan cheese
2 tablespoons butter
Salt and pepper to taste
Chopped fresh herbs for garnish (e.g., parsley or chives)

Instructions:

In a large saucepan, bring the broth to a boil.

Gradually whisk in the cornmeal to avoid lumps.

Reduce heat and simmer, stirring frequently, for about 15-20 minutes until the polenta thickens.

Remove from heat and stir in Parmesan cheese and butter.

Season with salt and pepper.

Serve the creamy polenta hot, garnished with chopped fresh herbs.

This rich and velvety texture of the polenta makes for a wonderful alternative to traditional mashed potatoes, a Thanksgiving classic.

Cranberry and Pomegranate Salad

Ingredients:

4 cups mixed greens
1 cup fresh cranberries
1/2 cup pomegranate seeds
1/2 cup crumbled goat cheese
1/2 cup candied pecans
Balsamic vinaigrette dressing

Instructions:

Wash and dry the mixed greens.

Toss in cranberries, pomegranate seeds, and crumbled goat cheese.

Drizzle with balsamic vinaigrette and toss to coat.

Top with candied pecans just before serving.

This vibrant and tangy salad provides a refreshing contrast to the richness of traditional Thanksgiving dishes (like cranberry sauce).

A few apple slices can also be used in this recipe for an added crunchy sweetness.

Wild Rice and Mushroom Pilaf

Ingredients:

1 cup wild rice
2 cups vegetable or chicken broth
1 cup assorted mushrooms (shiitake, cremini, or oyster), sliced
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1/4 cup dry white wine
2 tablespoons fresh thyme leaves
Salt and pepper to taste

Instructions:

In a large saucepan, bring the broth to a boil, then add the wild rice. Reduce heat, cover, and simmer for about 45 minutes until the rice is tender and has absorbed the liquid.

In a separate pan, heat the olive oil and sauté the chopped onions until translucent.

Add the garlic and sliced mushrooms, and sauté until the mushrooms are browned and tender.

Pour in the white wine and simmer until it’s mostly evaporated.

Combine the cooked wild rice with the mushroom mixture and fresh thyme.

Season with salt and pepper, then serve as a flavorful and hearty side dish.

This wild rice and mushroom pilaf is a wonderful alternative to traditional stuffing, providing a earthy, umami-rich flavor.

Moroccan-Inspired Roasted Carrots

Ingredients:

1 pound baby carrots, peeled and tops trimmed
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
Salt and pepper to taste
2 tablespoons honey
Chopped fresh cilantro for garnish

Instructions:

Preheat your oven to 400°F (200°C).

In a bowl, toss the baby carrots with olive oil, cumin, coriander, cinnamon, salt, and pepper.

Spread the carrots in a single layer on a baking sheet and roast for 25-30 minutes or until they are tender and caramelized.

Drizzle honey over the roasted carrots and toss to coat.

Garnish with chopped fresh cilantro before serving.

These Moroccan-inspired roasted carrots offer a delightful blend of sweet, savory, and exotic flavors, making them a fantastic addition to your Thanksgiving table.

Brussels Sprouts with Bacon and Balsamic Glaze

Ingredients:

1 pound Brussels sprouts, trimmed and halved
4 slices of bacon, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
Salt and pepper to taste

Instructions:

In a large skillet, cook the chopped bacon until crispy. Remove it from the pan and set it aside.

In the same pan, add the olive oil and minced garlic. Sauté for a minute or until fragrant.

Add the Brussels sprouts, season with salt and pepper, and cook for about 10-12 minutes until they become tender and slightly caramelized.

Drizzle balsamic vinegar over the cooked Brussels sprouts and cook for an additional 2-3 minutes.

Top with the crispy bacon pieces and serve hot.

These Brussels sprouts with bacon and balsamic glaze offer a delightful combination of smoky, sweet, and tangy flavors, providing a unique twist to the traditional Thanksgiving meal.

Spicy Sweet Potato Fries

Ingredients:

2 large sweet potatoes, peeled and cut into fries
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
Salt and pepper to taste

Instructions:

Preheat your oven to 425°F (220°C).

In a large bowl, toss the sweet potato fries with olive oil and all the spices, ensuring they are evenly coated.

Spread the seasoned fries on a baking sheet in a single layer.

Bake for 25-30 minutes, flipping halfway through, until they are crispy and golden.

Season with additional salt and pepper if needed, and serve hot.

These spicy sweet potato fries add a touch of heat to your Thanksgiving table, offering a crunchy and vibrant alternative to the traditional mashed sweet potatoes, sweet potato casserole or potatoes au gratin.

Quinoa-Stuffed Acorn Squash

Ingredients:

2 acorn squash, halved and seeds removed
1 cup quinoa
2 cups vegetable broth
1/2 cup dried cranberries
1/2 cup chopped pecans or pecan halves
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
Salt and pepper to taste

Instructions:

Preheat your oven to 375°F (190°C).

Brush the acorn squash halves with olive oil and sprinkle with salt and pepper. Roast for about 30-40 minutes until they’re tender.

While the squash is roasting, rinse the quinoa, then combine it with vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until the quinoa is cooked and the liquid is absorbed.

In a large bowl, mix the cooked quinoa with cranberries, pecans, feta cheese, and chopped parsley.

Stuff the roasted acorn squash halves with the quinoa mixture and return to the oven for an additional 10-15 minutes.

Serve hot as a unique and hearty side dish.

This quinoa-stuffed acorn squash is a wonderful, gluten-free alternative to traditional stuffing, featuring a delightful blend of sweet and savory flavors.

Roasted Beet Salad with Citrus Vinaigrette

Ingredients:

4-5 medium-sized beets, peeled and cubed
1 orange, segmented
1 grapefruit, segmented
1/4 cup chopped fresh mint
1/4 cup crumbled goat cheese
1/4 cup chopped toasted walnuts
Citrus Vinaigrette (mix 2 tablespoons orange juice, 2 tablespoons grapefruit juice, 2 tablespoons olive oil, 1 tablespoon honey, salt, and pepper)

Instructions:

Preheat your oven to 400°F (200°C).

Toss the cubed beets with a bit of olive oil, salt, and pepper, then roast for 30-40 minutes until they’re tender.

In a serving bowl, arrange the roasted beets, citrus segments, and chopped mint.

Drizzle the citrus vinaigrette over the salad.

Top with crumbled goat cheese and toasted walnuts before serving.

This vibrant roasted beet salad with a citrus vinaigrette provides a burst of color and a refreshing, tangy flavor to your Thanksgiving table.

Creamed Spinach with Gruyère Cheese

Ingredients:

2 pounds fresh spinach, washed and stems removed
2 tablespoons butter
2 cloves garlic, minced
1/2 cup heavy cream
1/2 cup grated Gruyère cheese
Salt and pepper to taste
Pinch of nutmeg (optional)

Instructions:

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.

Add the fresh spinach and cook, stirring occasionally, until it wilts and most of the liquid evaporates.

Stir in the heavy cream, grated Gruyère cheese, and season with salt, pepper, and a pinch of nutmeg if desired. A dash of cream cheese can be added here for extra flavor/texture.

Cook for an additional 2-3 minutes until the cream thickens and the cheese is melted.

Serve this creamy spinach dish hot.

This indulgent creamed spinach with Gruyère cheese is a sophisticated twist on the classic creamed spinach and an excellent side dish for Thanksgiving.

Roasted Fennel with Citrus and Parmesan

Ingredients:

2 fennel bulbs, sliced
2 tablespoons olive oil
Zest of 1 lemon
Zest of 1 orange
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Preheat your oven to 400°F (200°C).

Toss the sliced fennel with olive oil, lemon zest, orange zest, salt, and pepper.

Roast in the oven for about 30-35 minutes or until the fennel is tender and caramelized.

Sprinkle the grated Parmesan cheese over the roasted fennel and return it to the oven for an additional 5 minutes.

Garnish with fresh parsley before serving.

This roasted fennel dish offers a unique blend of flavors, combining the sweet and slightly licorice-like taste of fennel with zesty citrus and rich Parmesan.

(This can also be made with cauliflower if fennel isn’t your thing.)

Curried Sweet Potato and Lentil Soup

Ingredients:

2 large sweet potatoes, peeled and diced
1 cup red lentils, rinsed
1 onion, chopped
2 cloves garlic, minced
2 tablespoons curry powder
6 cups vegetable broth
1 can (14 oz) coconut milk
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

In a large pot, sauté the chopped onion in a bit of olive oil until translucent.

Add the garlic and curry powder, and cook for another minute.

Add the diced sweet potatoes, red lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until the sweet potatoes and lentils are soft.

Blend the soup until smooth using an immersion blender or a regular blender (in batches).

Return the soup to the pot, stir in the coconut milk, and season with salt and pepper. Heat until warmed through.

Garnish with fresh cilantro before serving.

This curried sweet potato and lentil soup provides a warm and comforting addition to your Thanksgiving menu, bursting with aromatic spices and rich flavors.

Adding non-traditional side dishes to your Thanksgiving menu can infuse new life into your holiday celebration. From the sweet and savory roasted butternut squash to the creamy Parmesan polenta and the tangy cranberry-pomegranate salad, these recipes are sure to impress your guests and tantalize their taste buds. Make this Thanksgiving a memorable one by incorporating these unique and delectable sides into your festive feast. Happy Thanksgiving!