14 Thanksgiving vegetable sides make ahead

Thanksgiving is all about delicious food and family, but it doesn’t mean you need to spend all day cooking.

These 14 make-ahead vegetable sides are flavorful, fresh, and easy to prepare before the big day.

Simply refrigerate, reheat, and serve for a perfectly smooth Thanksgiving feast.

1. Make-Ahead Roasted Carrots with Maple Glaze

Roasted carrots get a sweet upgrade with maple syrup and butter.

You can roast them the day before and reheat before serving.

Ingredients:

• 1 lb carrots, peeled and cut

• 2 tbsp olive oil

• 2 tbsp maple syrup

• 1 tbsp butter

• Salt and pepper

Instructions:

1. Preheat oven to 400°F (200°C).

2. Toss carrots with oil, maple syrup, butter, salt, and pepper.

3. Roast 25–30 minutes until tender.

4. Cool, refrigerate, and reheat in the oven at 350°F for 10 minutes before serving.

2. Green Bean Casserole

A timeless Thanksgiving side that can be assembled a day ahead and baked just before dinner.

Ingredients:

• 1 lb green beans, trimmed

• 1 can cream of mushroom soup

• ½ cup milk

• 1 cup crispy fried onions

• Salt and pepper

Instructions:

1. Blanch green beans for 5 minutes and drain.

2. Mix with soup, milk, salt, and pepper in a baking dish.

3. Top with half of the fried onions.

4. Cover and refrigerate overnight. Add the rest of the onions and bake at 375°F for 25 minutes.

3. Roasted Brussels Sprouts with Balsamic Glaze

Crispy roasted sprouts with tangy balsamic glaze can be cooked ahead and rewarmed in the oven.

Ingredients:

• 1 lb Brussels sprouts, halved

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• Salt and pepper

Instructions:

1. Toss sprouts with oil, salt, and pepper. Roast at 425°F (220°C) for 25 minutes.

2. Drizzle with balsamic vinegar and cool.

3. Store in an airtight container and reheat at 375°F for 10 minutes.

4. Creamed Spinach

Rich and velvety, this side can be made a day in advance and simply reheated on the stovetop.

Ingredients:

• 1 lb spinach, chopped

• 2 tbsp butter

• 1 tbsp flour

• 1 cup milk

• ¼ cup Parmesan

• Salt, pepper, nutmeg

Instructions:

1. Sauté spinach until wilted. Remove and drain.

2. In the same pan, melt butter, stir in flour, and add milk until thickened.

3. Add spinach and Parmesan; season.

4. Cool, store, and gently reheat before serving.

5. Mashed Sweet Potatoes

Creamy mashed sweet potatoes reheat beautifully and are perfect for preparing ahead.

Ingredients:

• 3 large sweet potatoes, peeled and cubed

• 2 tbsp butter

• ¼ cup milk

• 1 tbsp maple syrup

• Salt and cinnamon

Instructions:

1. Boil sweet potatoes until soft; mash with butter, milk, and syrup.

2. Season with salt and cinnamon.

3. Refrigerate and reheat in the oven or microwave.

6. Roasted Broccoli with Lemon and Garlic

Roast your broccoli the night before and reheat for a quick, fresh-tasting side.

Ingredients:

• 1 head broccoli, cut into florets

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tbsp lemon juice

• Salt and pepper

Instructions:

1. Toss broccoli with oil, garlic, salt, and pepper.

2. Roast at 425°F for 20 minutes.

3. Cool and store. Reheat at 375°F for 10 minutes, then drizzle with lemon juice.

7. Cheesy Cauliflower Gratin

This creamy baked cauliflower dish is perfect for making a day ahead and reheating.

Ingredients:

• 1 head cauliflower, chopped

• 1 cup shredded cheddar cheese

• ½ cup milk

• 2 tbsp butter

• Salt and pepper

Instructions:

1. Steam cauliflower until tender.

2. Combine with milk, butter, and cheese.

3. Transfer to a baking dish and bake at 375°F for 20 minutes.

4. Cool, refrigerate, and reheat until bubbly.

8. Honey Butter Corn

Sweet corn tossed in honey butter stays delicious when made a day before.

Ingredients:

• 3 cups corn kernels

• 2 tbsp butter

• 1 tbsp honey

• Salt

Instructions:

1. Melt butter and honey in a skillet.

2. Add corn and sauté for 5 minutes.

3. Cool and refrigerate. Reheat in a skillet before serving.

9. Roasted Root Vegetables

Carrots, parsnips, and potatoes roasted with herbs — hearty and flavorful even when made ahead.

Ingredients:

• 2 cups mixed root vegetables, cubed

• 2 tbsp olive oil

• 1 tsp rosemary

• Salt and pepper

Instructions:

1. Toss vegetables with oil and seasonings.

2. Roast at 425°F for 35 minutes.

3. Cool, refrigerate, and reheat until warmed through.

10. Sautéed Mushrooms with Herbs

Mushrooms sautéed in butter and garlic taste even better the next day as flavors deepen.

Ingredients:

• 1 lb mushrooms, sliced

• 2 tbsp butter

• 2 cloves garlic, minced

• 1 tsp thyme

• Salt and pepper

Instructions:

1. Sauté garlic in butter, then add mushrooms.

2. Cook until golden brown, season with thyme, salt, and pepper.

3. Cool, refrigerate, and reheat on low before serving.

11. Roasted Asparagus with Parmesan

Simple, elegant, and easy to reheat without losing flavor or texture.

Ingredients:

• 1 bunch asparagus

• 2 tbsp olive oil

• ¼ cup grated Parmesan

• Salt and pepper

Instructions:

1. Toss asparagus with oil, salt, and pepper.

2. Roast at 400°F for 10–12 minutes.

3. Sprinkle Parmesan after roasting, then refrigerate. Reheat for 5 minutes at 350°F.

12. Balsamic Roasted Beets

These colorful, earthy beets hold their flavor beautifully when made ahead.

Ingredients:

• 4 beets, peeled and cubed

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• Salt and pepper

Instructions:

1. Roast beets with oil and salt at 400°F for 35 minutes.

2. Toss with balsamic vinegar while warm.

3. Store and reheat before serving.

13. Creamy Corn Casserole

Sweet, creamy, and fluffy — this casserole can be fully baked and refrigerated until ready to serve.

Ingredients:

• 1 can corn

• 1 can creamed corn

• ½ cup sour cream

• ¼ cup butter, melted

• 1 box cornbread mix

Instructions:

1. Mix all ingredients in a bowl.

2. Pour into a greased baking dish and bake at 350°F for 40 minutes.

3. Cool, cover, and refrigerate. Reheat until warm.

14. Garlic Mashed Cauliflower

A low-carb favorite that reheats beautifully with a smooth, creamy texture.

Ingredients:

• 1 head cauliflower, chopped

• 2 cloves garlic

• 2 tbsp butter

• ¼ cup milk

• Salt and pepper

Instructions:

1. Boil cauliflower and garlic until tender.

2. Drain and mash with butter, milk, salt, and pepper.

3. Refrigerate and reheat gently on the stove.

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With these make-ahead Thanksgiving vegetable sides, you can save time, reduce stress, and still serve a flavorful, colorful holiday meal.

From creamy casseroles to roasted veggies, these dishes keep their deliciousness even when prepared in advance — giving you more time to enjoy Thanksgiving with family and friends.