14 Make-Ahead Thanksgiving Vegetable Sides (Stress-Free)

Thanksgiving Day is chaotic enough — make the vegetable sides ahead. These 14 recipes reheat beautifully, so the veggies are one less thing to worry about.

Below you’ll find 14 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Make-Ahead Green Bean Casserole

The classic casserole, assembled a day early.

Ingredients

• 2 lbs green beans, trimmed
• 8 oz mushrooms, sliced
• 1 can cream of mushroom soup
• 1 cup fried onions
• 1/2 cup milk

Instructions

1. Blanch the green beans 4 minutes.
2. Mix with the soup, milk, and half the onions.
3. Transfer to a baking dish; refrigerate.
4. Bake at 350°F for 30 minutes.
5. Top with remaining onions; bake 5 more minutes.

2. Sweet Potato Casserole

Mashed sweet potatoes with a marshmallow top.

Ingredients

• 3 lbs sweet potatoes
• 1/2 cup brown sugar
• 1/4 cup butter
• 1 tsp cinnamon
• 2 cups mini marshmallows

Instructions

1. Boil the sweet potatoes until tender; mash.
2. Mix with brown sugar, butter, and cinnamon.
3. Spread in a baking dish; refrigerate.
4. Bake at 350°F for 25 minutes.
5. Top with marshmallows; broil 2 minutes.

3. Bacon Brussels Sprouts

Crispy bacon sprouts with maple balsamic glaze.

Ingredients

• 2 lbs Brussels sprouts, halved
• 6 slices bacon, chopped
• 2 tbsp maple syrup
• 1 tbsp balsamic vinegar

Instructions

1. Roast the sprouts at 425°F for 20 minutes.
2. Crisp the bacon; toss with the sprouts.
3. Drizzle with maple and balsamic.
4. Reheat at 375°F for 10 minutes.
5. Serve warm.

4. Honey Glazed Carrots

Tender glazed carrots that reheat perfectly.

Ingredients

• 2 lbs carrots
• 1/4 cup honey
• 3 tbsp butter
• 1 tsp thyme
• salt to taste

Instructions

1. Simmer the carrots in honey, butter, and a splash of water 15 minutes.
2. Season with thyme and salt.
3. Refrigerate in the cooking liquid.
4. Reheat gently on the stove.
5. Serve with the glaze.

5. Cauliflower Gratin

Creamy cheddar gratin with a crispy top.

Ingredients

• 2 lbs cauliflower florets
• 1.5 cups cheddar
• 1 cup heavy cream
• 1/2 cup breadcrumbs
• 1 tsp mustard powder

Instructions

1. Blanch the cauliflower 4 minutes.
2. Mix the cream, cheddar, and mustard.
3. Combine in a baking dish; top with breadcrumbs.
4. Refrigerate up to 2 days.
5. Bake at 375°F for 30 minutes.

6. Roasted Butternut Squash

Caramelized squash with sage and Parmesan.

Ingredients

• 2 lbs butternut squash, cubed
• 2 tbsp olive oil
• 1 tsp sage
• 1/2 cup Parmesan
• salt and pepper

Instructions

1. Toss the squash with oil, sage, salt, and pepper.
2. Roast at 400°F for 30 minutes.
3. Cool and refrigerate.
4. Reheat at 375°F for 15 minutes.
5. Top with Parmesan.

7. Creamed Corn Casserole

Rich slow-cooker creamed corn.

Ingredients

• 1.5 lbs creamed corn
• 1/2 cup butter
• 8 oz cream cheese
• 1 tbsp sugar
• 1/2 tsp salt

Instructions

1. Combine all ingredients in the slow cooker.
2. Cook on LOW 3 hours.
3. Stir well.
4. Keep warm until serving.
5. Top with chives.

8. Roasted Asparagus

Simple roasted asparagus with lemon Parmesan.

Ingredients

• 2 lbs asparagus
• 2 tbsp olive oil
• 1/2 cup Parmesan
• 1 lemon, zested
• salt and pepper

Instructions

1. Toss the asparagus with oil, salt, and pepper.
2. Roast at 425°F for 12 minutes.
3. Cool and refrigerate.
4. Reheat at 400°F for 8 minutes.
5. Top with Parmesan and lemon zest.

9. Rosemary Roasted Potatoes

Crispy rosemary potatoes that reheat well.

Ingredients

• 2 lbs red potatoes, quartered
• 1/4 cup olive oil
• 2 tsp rosemary
• 4 garlic cloves
• salt and pepper

Instructions

1. Toss the potatoes with oil, rosemary, and garlic.
2. Roast at 425°F for 35 minutes.
3. Cool and refrigerate.
4. Reheat at 400°F for 15 minutes.
5. Serve crispy.

10. Honey Roasted Root Vegetables

Sweet roasted roots with thyme.

Ingredients

• 2 lbs mixed root vegetables
• 3 tbsp olive oil
• 2 tbsp honey
• 1 tsp thyme
• salt to taste

Instructions

1. Toss the vegetables with oil, honey, and thyme.
2. Roast at 400°F for 35 minutes.
3. Cool and refrigerate.
4. Reheat at 375°F for 15 minutes.
5. Serve warm.

11. Honey Butter Skillet Corn

Sweet creamy corn from the slow cooker.

Ingredients

• 2 lbs frozen corn
• 1/2 cup butter
• 1/4 cup honey
• 8 oz cream cheese
• 1/2 tsp salt

Instructions

1. Combine all ingredients in the slow cooker.
2. Cook on LOW 4 hours.
3. Stir until creamy.
4. Keep warm.
5. Serve with extra butter.

12. Brown Sugar Delicata Squash

Sweet roasted delicata with pecans.

Ingredients

• 2 delicata squash, sliced
• 2 tbsp butter
• 2 tbsp brown sugar
• 1/2 tsp cinnamon
• 1/4 cup pecans

Instructions

1. Toss the squash with butter, brown sugar, and cinnamon.
2. Roast at 400°F for 25 minutes.
3. Cool and refrigerate.
4. Reheat at 375°F for 12 minutes.
5. Top with pecans.

13. Maple Roasted Parsnips

Caramelized parsnips with maple and rosemary.

Ingredients

• 2 lbs parsnips
• 1/4 cup maple syrup
• 2 tbsp butter
• 1 tsp rosemary
• salt and pepper

Instructions

1. Toss the parsnips with maple, butter, and rosemary.
2. Roast at 400°F for 30 minutes.
3. Cool and refrigerate.
4. Reheat at 375°F for 12 minutes.
5. Serve warm.

14. Garlic Parmesan Broccoli

Crispy roasted broccoli with garlic and Parmesan.

Ingredients

• 2 lbs broccoli florets
• 3 tbsp olive oil
• 4 garlic cloves, sliced
• 1/2 cup Parmesan
• 1 lemon, juiced

Instructions

1. Toss the broccoli with oil and garlic.
2. Roast at 425°F for 20 minutes.
3. Cool and refrigerate.
4. Reheat at 400°F for 10 minutes.
5. Top with Parmesan and lemon juice.

Love these 14 make-ahead thanksgiving vegetable sides? Pin this roundup for later and explore more easy recipes at simplymealful.us.