15 Ina Garten Fall Side Dishes (Thanksgiving-Ready)

Side dishes are where a fall dinner really shines, and on Thanksgiving they’re often what guests remember most. These recipes are inspired by Ina Garten’s approach to holiday cooking: classic dishes made with good ingredients, a few clever shortcuts and a plan that lets most of the work happen before the big day.

You’ll find creamy potatoes, roasted vegetables, a savory stuffing, a homemade cranberry sauce and warm rolls, with make-ahead notes throughout. Mix and match them to round out a holiday table, or pick one or two to turn an ordinary fall dinner into something special.

1. Make-Ahead Mashed Potatoes

Yukon Gold potatoes whipped with butter, half-and-half and a little sour cream make the creamiest mashed potatoes, and they reheat beautifully. Make them up to two days ahead and free up the stove on the big day.

Servings: 10

Total time: 50 minutes

Ingredients

• 5 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
• 1 tablespoon kosher salt, for the cooking water
• 1 1/2 cups half-and-half
• 1/2 cup (1 stick) unsalted butter, plus 2 tablespoons for the top and more for the dish
• 3/4 cup sour cream
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons fresh chives, minced

Instructions

1. Place the potatoes in a large pot, cover with cold water by 1 inch and add the 1 tablespoon salt. Bring to a boil and simmer for 20 to 25 minutes, until very tender. Drain well.
2. Meanwhile, heat the half-and-half and the stick of butter in a small saucepan until the butter melts.
3. Pass the hot potatoes through a food mill or ricer into a large bowl, or mash them well. Stir in the warm half-and-half mixture, sour cream, salt and pepper until smooth and creamy.
4. To make ahead, spread the potatoes in a buttered 2 1/2-quart baking dish, dot with the remaining 2 tablespoons butter, cool, cover and refrigerate for up to 2 days.
5. To serve, bake covered in a 350°F (175°C) oven for 30 to 40 minutes, stirring once, until hot throughout. Sprinkle with chives and serve.

2. Roasted Brussels Sprouts with Cranberries and Pecans

High-heat roasting turns Brussels sprouts crisp and caramelized, and a quick toss with dried cranberries, toasted pecans and a touch of maple makes them festive. Even guests who think they don’t like Brussels sprouts tend to go back for seconds.

Servings: 8

Total time: 40 minutes

Ingredients

• 2 pounds Brussels sprouts, trimmed and halved
• 1/4 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and coarsely chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts with the olive oil, salt and pepper on a large rimmed baking sheet and arrange them cut side down.
3. Roast for 25 to 30 minutes, tossing once, until tender inside and crisp and browned outside.
4. Whisk the maple syrup and vinegar together, drizzle over the hot sprouts and toss with the cranberries and pecans.
5. Taste for seasoning and serve hot or warm. The sprouts can be trimmed and halved a day ahead and refrigerated.

3. Herb and Apple Stuffing

Toasted bread cubes, sautéed onions, celery, tart apples and plenty of fresh sage and thyme bake into a stuffing that’s crisp on top and moist inside. Baking it in a dish rather than in the bird makes it easy to prepare ahead and serve safely.

Servings: 10

Total time: 1 hour 30 minutes

Ingredients

• 1 1/2 pounds rustic white bread, cut into 3/4-inch cubes (about 14 cups)
• 1/2 cup (1 stick) unsalted butter, plus more for the dish
• 2 large yellow onions, diced
• 4 celery stalks, diced
• 2 tart apples, such as Granny Smith, cored and diced
• 2 tablespoons fresh sage, minced
• 1 tablespoon fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup fresh parsley, chopped
• 1/2 cup dried cranberries (optional)
• 2 1/2 to 3 cups chicken broth
• 2 large eggs, beaten

Instructions

1. Preheat the oven to 350°F (175°C). Spread the bread on two baking sheets and toast for 15 to 20 minutes, until dry and lightly golden. Cool.
2. Melt the butter in a large skillet over medium heat. Add the onions, celery and apples and cook for 10 to 12 minutes, until tender. Stir in the sage, thyme, salt and pepper.
3. In a very large bowl, toss the bread with the vegetable mixture, parsley and cranberries, if using.
4. Whisk 2 1/2 cups of the broth with the eggs and pour over the bread, tossing until evenly moistened. Add more broth if the mixture seems dry.
5. Spoon into a buttered 9-by-13-inch baking dish. The stuffing can be covered and refrigerated for up to 1 day; let it stand at room temperature for 30 minutes before baking.
6. Bake covered with foil for 30 minutes, then uncover and bake for 20 to 30 minutes more, until golden and crisp on top and the center registers 165°F (74°C) on a food thermometer.

4. Sweet Potato Casserole with Pecan Streusel

Creamy mashed sweet potatoes with a hint of orange and cinnamon sit under a crunchy brown sugar and pecan streusel in this holiday favorite. It’s sweet enough to feel festive without tipping over into dessert.

Servings: 10

Total time: 1 hour 45 minutes

Ingredients

For the sweet potatoes:

• 4 pounds sweet potatoes
• 4 tablespoons unsalted butter, melted, plus more for the dish
• 1/3 cup light brown sugar, lightly packed
• 1/2 cup half-and-half
• 2 large eggs, beaten
• 1 teaspoon grated orange zest
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoons kosher salt

For the streusel:

• 3/4 cup all-purpose flour
• 3/4 cup light brown sugar, lightly packed
• 1 cup pecans, chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 6 tablespoons cold unsalted butter, diced

Instructions

1. Preheat the oven to 400°F (200°C). Prick the sweet potatoes and roast on a foil-lined baking sheet for 50 to 60 minutes, until very soft. Cool slightly, then scoop the flesh into a large bowl.
2. Reduce the oven to 350°F (175°C). Mash the sweet potatoes with the melted butter, brown sugar, half-and-half, eggs, orange zest, cinnamon, nutmeg and salt until smooth. Spread in a buttered 9-by-13-inch baking dish.
3. For the streusel, combine the flour, brown sugar, pecans, cinnamon and salt. Rub in the butter with your fingertips until crumbly, then scatter evenly over the sweet potatoes.
4. The casserole can be covered and refrigerated for up to 1 day at this point; add 10 to 15 minutes to the baking time.
5. Bake for 35 to 40 minutes, until the topping is golden and crisp and the center registers 160°F (71°C) on a food thermometer.

5. Green Beans with Shallots and Almonds

Slender green beans blanched until bright and crisp-tender are tossed with buttery, golden shallots and toasted almonds. It’s a fresh, elegant side that balances all the richer dishes on the holiday table.

Servings: 8

Total time: 30 minutes

Ingredients

• 2 pounds haricots verts or thin green beans, trimmed
• 1 tablespoon kosher salt, for the cooking water
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 large shallots, thinly sliced into rings
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup sliced almonds, toasted
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice

Instructions

1. Bring a large pot of water and the 1 tablespoon salt to a boil. Add the beans and cook for 2 to 3 minutes, until bright green and crisp-tender. Drain and plunge into a bowl of ice water, then drain and pat dry. The beans can be blanched a day ahead and refrigerated.
2. Heat the butter and olive oil in a very large skillet over medium heat. Add the shallots and cook, stirring often, for 8 to 10 minutes, until golden and lightly crisp.
3. Add the beans, salt and pepper and toss for 3 to 4 minutes, until heated through.
4. Stir in the toasted almonds, lemon zest and lemon juice, taste for seasoning and serve hot.

6. Cranberry-Orange Sauce

Fresh cranberries simmered with orange zest and juice, a little brown sugar and a cinnamon stick make a bright, jammy sauce that’s far better than anything from a can. It keeps for a week in the fridge, so it’s an easy dish to check off early.

Servings: 10

Total time: 20 minutes, plus chilling

Ingredients

• 12 ounces fresh or frozen cranberries
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, lightly packed
• 1 tablespoon grated orange zest
• 1/2 cup fresh orange juice
• 1/4 cup water
• 1 cinnamon stick
• Pinch of kosher salt

Instructions

1. Combine the cranberries, both sugars, orange zest, orange juice, water, cinnamon stick and salt in a medium saucepan.
2. Bring to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, for 10 to 12 minutes, until most of the berries have burst and the sauce thickens.
3. Remove from the heat, discard the cinnamon stick and cool to room temperature. The sauce will keep thickening as it cools.
4. Transfer to a bowl, cover and refrigerate until cold. The sauce keeps in the refrigerator for up to 1 week.

7. Maple-Roasted Butternut Squash

Cubes of butternut squash roasted with butter, maple syrup and a pinch of cinnamon turn caramelized and tender in the oven. Crispy fried sage leaves on top add a savory crunch and a lovely fall aroma.

Servings: 8

Total time: 50 minutes

Ingredients

• 1 large butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch cubes
• 3 tablespoons unsalted butter, melted
• 3 tablespoons pure maple syrup
• 3 tablespoons olive oil, divided
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• 12 fresh sage leaves
• Flaky sea salt, for finishing

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the squash with the melted butter, maple syrup, 1 tablespoon of the olive oil, the salt, pepper and cinnamon on a large rimmed baking sheet. Spread in a single layer.
3. Roast for 35 to 40 minutes, turning once or twice, until tender and caramelized.
4. Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Fry the sage leaves for 30 seconds to 1 minute, until crisp, and drain on paper towels.
5. Transfer the squash to a platter, top with the crispy sage and a sprinkle of flaky salt and serve hot. The squash can be roasted a few hours ahead and rewarmed in a 350°F (175°C) oven for 10 minutes.

8. Potato and Gruyère Gratin

Thinly sliced potatoes baked in garlicky cream with nutty Gruyère and fresh thyme come out of the oven golden, bubbling and wonderfully rich. It’s a special-occasion side that pairs perfectly with roast turkey or beef.

Servings: 8

Total time: 1 hour 30 minutes

Ingredients

• 1 tablespoon unsalted butter, for the dish
• 3 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
• 2 cups heavy cream
• 1 cup whole milk
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme leaves, plus sprigs for garnish
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 2 cups grated Gruyère (about 8 ounces), divided

Instructions

1. Preheat the oven to 375°F (190°C) and butter a 9-by-13-inch baking dish.
2. Warm the cream, milk, garlic, thyme, salt, pepper and nutmeg in a saucepan until steaming, then remove from the heat.
3. Layer one-third of the potatoes in the dish, overlapping them slightly, and sprinkle with one-third of the Gruyère. Repeat twice more, then pour the warm cream mixture evenly over the top, pressing the potatoes down so they’re mostly submerged.
4. Cover with foil and bake for 40 minutes. Uncover and bake for 25 to 30 minutes more, until the potatoes are very tender and the top is golden and bubbling.
5. Let stand for 10 minutes and garnish with thyme sprigs before serving. The gratin can be baked a day ahead, refrigerated and reheated, covered, in a 350°F (175°C) oven for 30 minutes.

9. Honey-Roasted Carrots with Thyme

Slender carrots roasted with honey, butter and fresh thyme turn sweet, glossy and tender with lightly charred edges. They look beautiful piled on a platter and take just minutes to prep.

Servings: 8

Total time: 40 minutes

Ingredients

• 2 pounds slender carrots, peeled, halved lengthwise if thick
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, melted
• 2 tablespoons honey
• 1 tablespoon fresh thyme leaves
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat the oven to 425°F (220°C).
2. Toss the carrots with the olive oil, butter, honey, thyme, salt and pepper on a rimmed baking sheet and spread in a single layer.
3. Roast for 25 to 30 minutes, turning once, until tender and caramelized at the edges.
4. Drizzle with the lemon juice, sprinkle with parsley and serve hot.

10. Baked Mac and Cheese

Pasta in a velvety sauce of Gruyère and sharp cheddar, baked under a crisp breadcrumb topping, is the comfort side everyone fights over. Assemble it a day ahead and bake it alongside the turkey.

Servings: 10

Total time: 1 hour

Ingredients

• 1 pound elbow macaroni or cavatappi
• 1 tablespoon kosher salt, for the pasta water
• 1 quart whole milk
• 1/2 cup (1 stick) unsalted butter, divided, plus more for the dish
• 1/2 cup all-purpose flour
• 12 ounces Gruyère, grated (about 4 cups)
• 8 ounces extra-sharp cheddar, grated (about 2 cups)
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups fresh breadcrumbs
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat the oven to 375°F (190°C) and butter a 9-by-13-inch baking dish.
2. Cook the pasta in a large pot of boiling salted water for 2 minutes less than the package directions. Drain well.
3. Heat the milk in a saucepan until steaming. In a large pot, melt 6 tablespoons of the butter, whisk in the flour and cook over low heat for 2 minutes. Whisk in the hot milk and cook, whisking, for 2 to 3 minutes, until thick and smooth.
4. Remove from the heat and stir in the Gruyère, cheddar, salt, pepper and nutmeg until melted. Add the pasta, stir well and pour into the prepared dish.
5. Melt the remaining 2 tablespoons butter, toss it with the breadcrumbs and parsley and sprinkle over the top. The dish can be covered and refrigerated for up to 1 day; add about 15 minutes to the baking time.
6. Bake for 30 to 35 minutes, until the sauce is bubbling and the top is golden brown. Let stand for 5 minutes before serving.

11. Corn Pudding

This golden corn pudding is half custard, half soufflé, loaded with sweet corn, sharp cheddar and a touch of ricotta. It’s a beloved holiday side that pairs beautifully with roast turkey.

Servings: 8

Total time: 1 hour 10 minutes

Ingredients

• 4 tablespoons unsalted butter, plus more for the dish
• 1 yellow onion, diced
• 5 cups corn kernels, fresh from about 6 ears or frozen and thawed
• 4 large eggs
• 1 cup whole milk
• 1 cup half-and-half
• 1/2 cup yellow cornmeal
• 1 cup whole-milk ricotta
• 3 tablespoons fresh chives, minced
• 1 tablespoon sugar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups grated sharp white cheddar, divided

Instructions

1. Preheat the oven to 375°F (190°C) and butter a 2-quart baking dish.
2. Melt the butter in a large skillet over medium heat. Add the onion and cook for 5 minutes, until soft. Add the corn and cook for 3 minutes. Cool slightly.
3. In a large bowl, whisk the eggs, milk and half-and-half. Slowly whisk in the cornmeal, then the ricotta. Stir in the corn mixture, chives, sugar, salt, pepper and 1 cup of the cheddar.
4. Pour into the prepared dish and sprinkle with the remaining 1/2 cup cheddar. Set the dish in a larger roasting pan and add hot water to come halfway up its sides.
5. Bake for 45 to 50 minutes, until the top is golden and the center is just set and registers 160°F (71°C) on a food thermometer.
6. Serve hot. The corn mixture can be assembled a few hours ahead and refrigerated; add 5 to 10 minutes to the baking time.

12. Roasted Root Vegetables

Carrots, parsnips, sweet potatoes and red onions roast together until tender and deeply caramelized, with fresh rosemary and a drizzle of honey to finish. It’s an easy, colorful side that makes the most of the season’s best produce.

Servings: 8

Total time: 1 hour

Ingredients

• 1 pound carrots, peeled and cut into 1 1/2-inch chunks
• 1 pound parsnips, peeled and cut into 1 1/2-inch chunks
• 1 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
• 2 red onions, cut into wedges
• 1/3 cup good olive oil
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh rosemary, minced
• 1 tablespoon honey
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat the oven to 425°F (220°C).
2. Divide the vegetables between two rimmed baking sheets and toss with the olive oil, salt, pepper and rosemary. Spread in a single layer.
3. Roast for 40 to 50 minutes, tossing once or twice and rotating the pans halfway through, until tender and browned.
4. Drizzle with the honey, toss, sprinkle with parsley and serve hot. The vegetables can be cut a day ahead and refrigerated in separate containers.

13. Parmesan Creamed Spinach

Tender spinach folded into a rich, nutmeg-scented cream sauce with parmesan is the steakhouse classic that also belongs on your holiday table. Using frozen spinach keeps it simple and quick.

Servings: 8

Total time: 30 minutes

Ingredients

• 3 (10-ounce) packages frozen chopped spinach, thawed and squeezed very dry
• 4 tablespoons unsalted butter
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup freshly grated parmesan, plus more for topping

Instructions

1. Melt the butter in a large skillet over medium heat. Add the onion and cook for 6 to 8 minutes, until soft. Add the garlic and cook for 1 minute.
2. Sprinkle in the flour and cook, stirring, for 2 minutes. Gradually whisk in the milk and cream and simmer, whisking, for 3 to 4 minutes, until thickened.
3. Stir in the nutmeg, salt and pepper, then add the spinach and parmesan and cook for 3 to 5 minutes, until heated through.
4. Taste for seasoning, sprinkle with more parmesan and serve hot. The creamed spinach can be refrigerated for up to 2 days and reheated gently, adding a splash of milk if needed.

14. Herb Parker House Rolls

Soft, buttery folded rolls brushed with herb butter and flaky salt are worth the bit of extra effort for a holiday meal. The dough can be made and shaped a day ahead, then baked fresh before dinner.

Servings: 12

Total time: 3 hours

Ingredients

• 1 cup whole milk, warmed to about 110°F (43°C)
• 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
• 3 tablespoons sugar
• 2 large eggs, at room temperature
• 1/2 cup (1 stick) unsalted butter, melted, divided, plus more for the pan
• 3 1/2 to 4 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 2 tablespoons minced mixed fresh herbs, such as parsley, chives and thyme
• Flaky sea salt, for sprinkling

Instructions

1. Stir the warm milk, yeast and sugar in the bowl of a stand mixer and let stand for 5 minutes, until foamy. Add the eggs and 4 tablespoons of the melted butter and mix on low speed.
2. Switch to the dough hook, add 3 1/2 cups of the flour and the salt and knead on medium-low for 6 to 8 minutes, adding more flour a tablespoon at a time, until the dough is smooth and slightly tacky.
3. Place the dough in an oiled bowl, cover and let rise in a warm place for 1 to 1 1/2 hours, until doubled.
4. Butter a 9-by-13-inch pan. Punch down the dough, roll it 1/2 inch thick and cut out 24 rounds with a 2 1/2-inch cutter. Stir the herbs into the remaining melted butter. Brush each round with a little herb butter, fold it in half and arrange the rolls snugly in the pan. Cover and let rise for 45 minutes, until puffy. To make ahead, refrigerate the shaped rolls overnight, then let them stand at room temperature for 1 hour before baking.
5. Preheat the oven to 375°F (190°C). Bake for 18 to 22 minutes, until golden. Brush with the remaining herb butter, sprinkle with flaky salt and serve warm.

15. Wild Rice Pilaf with Mushrooms and Cranberries

Nutty wild rice cooked with sautéed mushrooms, onions and celery, then tossed with dried cranberries, toasted pecans and parsley, makes a hearty, festive side. It holds well at room temperature, which is a big help when the oven is full.

Servings: 8

Total time: 1 hour 10 minutes

Ingredients

• 1 1/2 cups wild rice blend, rinsed
• 4 cups chicken or vegetable broth
• 1 teaspoon kosher salt, divided
• 3 tablespoons unsalted butter
• 1 yellow onion, diced
• 2 celery stalks, diced
• 8 ounces cremini mushrooms, sliced
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup dried cranberries
• 1/2 cup pecans, toasted and chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon grated orange zest

Instructions

1. Combine the wild rice, broth and 1/2 teaspoon of the salt in a saucepan. Bring to a boil, cover and simmer for 40 to 45 minutes, until tender. Drain any excess liquid.
2. Meanwhile, melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 8 minutes. Add the mushrooms and cook for 8 minutes more, until browned. Add the garlic, thyme, remaining 1/2 teaspoon salt and the pepper and cook for 1 minute.
3. Toss the cooked rice with the mushroom mixture, cranberries, pecans, parsley and orange zest.
4. Serve warm or at room temperature. The pilaf can be refrigerated for up to 2 days and reheated, covered, in a 350°F (175°C) oven.