The Season's Best Side Dishes (2024)

1. Put potatoes and broth in large pot with tight-fitting lid and bring to a simmer over medium heat. Cook until potatoes are fork-tender, about 25 minutes.
2. Add cinnamon, milk, and butter.
3. Mash in food processor or with handheld masher until smooth. Add vanilla extract and season with salt and freshly ground black pepper to taste.

Nutritional Info Per Serving 125 cal, 3 g pro, 25 g carb, 3 g fiber, 2 g fat, 1 g sat fat, 126 mg sodium

Smart Splurge: Just a tablespoon of butter makes these potatoes taste luscious.
Get Ahead: You can make these up to 5 days ahead, and they reheat beautifully. If they're a bit dry, just stir in water.

Work Time: 5 Minutes
Total Time: 5 Minutes
Servings: 8

8 oz sweetened, dried cranberries (about 2 c)
1/2 c orange juice
1/4 c water
1/4 c chopped ripe mango

Puree cranberries with orange juice and water in food processor until cranberries are almost smooth but still retain some texture, 1 to 2 minutes. Then stir in mango.

Nutritional Info Per Serving 98 cal, 0 g pro, 26 g carb, 2 g fiber, 0.5 g fat, 0 g sat fat, 2 mg sodium

Sweet Surprise: Mellow mango sets off tart cranberries in this fresh, fast relish.
Get Ahead: You can serve this immediately, or make it up to 5 days ahead and add the mango the day before. It's good either chilled or at room temperature.

Work Time: 10 Minutes
Total Time: 50 Minutes
Servings: 8

1 lg head cauliflower (about 2 lb), stemmed and cut into 1/3" slices
1/2 c grated Parmesan cheese (about 1 1/2 oz)

1. Heat oven to 350°F. Line 2 large rimmed baking sheets with foil or parchment paper and lightly coat or spray with oil. Arrange cauliflower on pans without overlapping.
2. Sprinkle with cheese and bake on top rack until golden brown, about 40 minutes. Season with salt and freshly ground black pepper to taste.

Nutritional Info Per Serving 47 cal, 4 g pro, 6 g carb, 3 g fiber, 1.5 g fat, 1 g sat fat, 116 mg sodium

Get Ahead: This dish can be cooked while the turkey is roasting, or it can be made 2 to 3 hours beforehand and heated just before serving. If you don't have room in your oven for two pans, cook one at a time, then combine all the cauliflower on a single pan and reheat together briefly.

Work Time: 15 Minutes
Total Time: 30 Minutes
Servings: 8

1 clove garlic, minced or crushed
2 tsp olive oil, divided
1/4 c water
24 oz petite (or regular) frozen green beans
20 lg fresh basil leaves, gently torn
1/3 c blanched slivered almonds, toasted
1 tsp cider vinegar

1. Put garlic and 1 teaspoon of the oil in large pot and cook over medium heat until just beginning to turn golden brown, about 2 minutes.
2. Add water and beans, cover, and cook, stirring occasionally, until heated through, about 10 minutes.
3. Place 1 cup of the beans in small food processor along with basil, almonds, and vinegar. Pulse until mixture is thoroughly chopped and sticks together. Stir in remaining 1 teaspoon oil.
4. Stir pureed mixture into remaining beans to coat. Season with salt and freshly ground black pepper to taste.

Nutritional Info Per Serving 73 cal, 3 g pro, 8 g carb, 3 g fiber, 4 g fat, 0.5 g sat fat, 4 mg sodium

Clever Trick: This recipe purees some of the green beans into a matching pesto sauce—double the flavor
Get Ahead: Prepare the pestolike pureed bean sauce up to 3 days ahead, if you like. Cook the rest of the beans and combine them with the sauce a couple of hours before serving. This lush veggie tastes as good at room temperature as warm—a boon when you're trying to get everything on the table at once.

Work Time: 30 Minutes
Total Time: 1 Hour 55 Minutes
Servings: 8

2 tsp canola oil
1 lg onion, chopped
1/2 tsp salt
3 lg ribs celery, chopped (about 2 c)
3 Tbsp thinly sliced fresh sage leaves or 1 Tbsp dried
2 cloves garlic, minced or crushed
1 1/2 tsp whole fennel seeds (optional)
1 1/2 c fat-free milk "plus" (we used Over the Moon)
1/2 c reduced-sodium chicken broth
1 sliced bakery loaf 100% whole wheat bread (about 1 lb), cut into bite-size cubes (about 10 c)
8 oz fully cooked smoked turkey or chicken sausage, chopped

1. Heat oven to 350°F. Lightly coat 11" x 7" baking dish with oil or cooking spray.
2. Put oil in Dutch oven over medium heat. Add onion and salt and cook, stirring occasionally, until onion turns golden, about 25 minutes.
3. Add celery, sage, garlic, and fennel seeds, if using, and cook 5 minutes.
4. Remove from heat and add milk, broth, bread, and sausage. Stir well, season to taste with salt and freshly ground black pepper, and put in prepared baking dish.
5. Coat top of stuffing lightly with more oil or cooking spray, cover dish with foil, and bake 30 minutes. Remove foil and continue to bake until top is brown and crisp, about 40 minutes.

Nutritional Info Per Serving 243 cal, 11 g pro, 35 g carb, 4 g fiber, 7 g fat, 1.5 g sat fat, 619 mg sodium

Tradition With A Twist: Whole wheat bread and smoked turkey sausage add healthy flavor in this moist-on-the-inside, crisp-on-top dressing
Get Ahead: You can put this stuffing together a few days before serving or up to 2 weeks ahead, then freeze it. Cover and store; thaw when ready to bake.

Work Time: 20 Minutes
Total Time: 1 Hour 25 Minutes
Servings: 8

1 Tbsp butter
2 lg onions, thinly sliced
3/4 tsp salt
1 1/2 tsp ground coriander seed (optional)
3 lb carrots, cut into 1/4" slices
1 1/2 c fat-free milk "plus" (we used Over the Moon)
1 Tbsp cornstarch
1 Tbsp finely chopped fresh chives (optional)

1. Melt butter in large, heavy-bottom pot with lid over medium-low heat. Add onions and salt and cook, stirring occasionally, until onions brown, about 50 minutes.
2. Stir in coriander, if using. Add carrots, cover, and cook over medium heat until just tender, about 20 minutes.
3. Whisk milk and cornstarch until dissolved. Stir into carrot mixture.
4. Heat until the liquid comes to a simmer. Season with salt and freshly ground black pepper to taste. Serve sprinkled with chives, if using.

Nutritional Info Per Serving 111 cal, 3 g pro, 21 g carb, 5 g fiber, 2 g fat, 1 g sat fat, 359 mg sodium

Light And Delicious: Our creamed onions taste sweet, thanks to caramelizing them and adding carrots
Get Ahead: Make this vegetable dish hours or even days before serving. If the sauce is too thick on reheating, just stir in water bit by bit until it's the consistency you want.