If you are looking for a few healthy options to have as side dishes at your Thanksgiving feast, welcome to your one stop shop. Not only are these recipes much lighter than traditional Thanksgiving sides, but they are also sure to impress your dinner crowd. We are all about easy, healthy, and foolproof recipes! There is no need to complicate things on a day that is bound to have a little bit of stress.

A perfectly golden, roasted turkey is typically the star of the show at the Thanksgiving table. The truth is, though, having a great assortment of side dishes can make or break your big meal. The best side dishes even outshine the turkey, provided they have the right amount of flavor! That is why executing your textures, flavors, and colors is paramount for the best Thanksgiving side dishes.

In this article, we will not provide mainstays like mashed potatoes or roasted Brussels sprouts. You probably have recipes for those items, or you already have your preference on how to make them. Instead, we want to lighten what is a classically heavy meal and provide you with vegetable-forward dishes that offer lots of nutrition, and even more flavor. Even though they may be root vegetable or squash dishes, they are still much lighter than fattening sides you usually see at the table.

Rainbow Roasted Carrots With Maple Tahini Sauce

What a great side dish for the upcoming holiday feast! These roasted rainbow carrots with maple tahini dressing boast big time flavors! Don’t forget the freshly chopped parsley and pomegranate arils for extra flavor and flair.

Click here to make the recipe. 

Baked Butternut Squash Fries

Crispy on the outside and sweet and soft on the inside, baked butternut squash fries are a great low-carb, healthy side dish to bring for Thanksgiving. Don’t forget to make the lemon garlic dipping sauce that accompanies the fries!

Click here to make the recipe. 

Herb-Roasted Acorn Squash

We don’t want to sound overconfident, but this is a near perfect recipe. Roasted to perfection, you just can’t get enough of this squash, which goes above and beyond the typical combination of butter and brown sugar. This recipe takes an herbaceous turn to play off the squash’s inherent sweetness.

Click here to make the recipe. 

Sautéed Garlic Green Beans

Get ready to experience green beans like you’ve never experienced them before. Perfectly blistered with an amazing garlicky punch, these green beans are far from that creamy, fattening casserole that grandma makes. Full of flavor and easy to digest!

Click here to make the recipe. 

Baked Parsnip Fries

Paleo, Whole30, and nightshade-free, these baked parsnip fries are the perfect side dish for your Thanksgiving spread. If you feel like going the extra mile, consider making your own ketchup or dipping sauce from scratch to pair with the fries. 

Click here to make the recipe. 

Holiday Honeycrisp Salad

It’s rare that a salad makes it to the Thanksgiving spread, but let’s change that this year. Gorgeous, refreshing, crispy, zesty, and slightly sweet, this holiday Honeycrisp salad will go great at your big holiday feast, or even a regular weeknight dinner.

Click here to make the recipe. 

Mashed Butternut Squash

You’ve never seen a butternut squash recipe like this one! This mashed butternut squash is creamy, comforting, and exhibits subtly sweet and earthy flavors. This is an excellent last-minute dish because it requires very little cooking effort on your part. Just have a sharp knife and be careful when cutting the butternut squash in half.

Click here to make the recipe.

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Everyone loves fries, not matter if they are shoestring, crinkle cut, waffle-shaped, or thick cut. Fries from fast food establishments, however, are typically fried in unhealthy oils and then overly salted. If you want to enjoy fries and get more nutrients out of this classic side dish, you need a recipe like this one. You can easily transform the butternut squash into fries! Baked butternut fries are paleo-friendly, vegan, gluten-free, and wonderfully crisp on the outside and pillowy on the inside.

Similar to sweet potato fries, butternut fries are inherently sweeter than your standard potato. To balance that sweetness, add savory spices and seasonings. Butternut squash and thyme are a classic pairing, and you cannot forget the sea salt, paprika, black pepper, and garlic powder. Butternut squash contains a lot of fiber and is much lower in calories than potatoes. Plus, they offer lots of vitamin A, vitamin C, and magnesium. As long as you don’t burn the fries to a crisp, you’l be able to reap their health benefits.

Now, to ensure an optimal crispy exterior, you dust the butternut fries with corn starch. Let them sit in the corn starch for about 10 minutes and then shake off excess before seasoning. Once you season the fries, scatter them across a baking sheet, drizzle with olive oil, toss to coat, and then bake in the oven. You have to keep an eye on the fries to ensure that they cook evenly. Ideally, flip halfway through and then you can broil them for about five minutes at the end to crisp them up. Best served with a lemon garlic sauce (click here for recipe).

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These falafels are crunchy, herbaceous, and come together in a matter of minutes. You just need the power of a food processor and the heat of an oven and you can create an authentic falafel recipe!

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We don’t feel awful about saying that these falafels are out of this world. You might be thinking, “Chick, please, how can those falafels be the best?” Too many puns within the intro of this recipe? Good! These falafels are crunchy, herbaceous, and come together in a matter of minutes. You just need the power of a food processor and the heat of an oven and you can create an authentic falafel!

There are people who only make falafels from dry chickpeas, and then there are some who use canned chickpeas. The main difference is that you have to soak dry chickpeas for about 24 hours in order to soften them enough for blending. Canned chickpeas are already cooked, so you just need to pat them dry before blending. The drying step is integral to the success of your falafel dough. Falafel dough that is too moist will not crisp well or lose shape in the oven. As you’ll see in the ingredient list, there is very little liquid for that reason. The lemon juice is more for flavor than a blending agent.

If you feel that your falafel dough is too moist, you can add a tablespoon of flour at a time, mixing it into the dough to bind and thicken it. Lastly, you want to make sure that you don’t over-bake the falafels. Nobody wants dry, crumbly falafels, so keep an eye on them during the baking process. A little more softness in the center is what you want, so just keep that in mind.

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Are you ready to elevate your sweet potato game? You don’t have to say goodbye to baked sweet potatoes or sweet potato fries; rather, it’s time to open a new door to what you can do with these root vegetables. The sweet potato is merely a vessel waiting for you to transform it. Many people add sweet potatoes to different dishes, but this recipe calls for adding ingredients to the potatoes.

For those who are new to the baked sweet potato game, there are a few things to know. First, you must wash the potato to scrub away any dirt or grime. Secondly, poke it with a fork to prevent it from bursting in the oven. Lastly, bake the potato. How you dress it up once it finishes baking is the exciting part. This recipe, for example, is a classic take on a roll with taco bowl, only the sweet potato is both the bowl and the filling. The toppings are peppers and onions, which add a sweet, caramelized flavor.

Once the potatoes finish baking, remove them from the oven and allow to cool until they’re easy enough to handle. We don’t want anyone playing a literal game of hot potato. After you slice the potatoes open lengthwise, you’ll stuff them with the peppers and onions. Garnish with avocado and chopped cilantro. You can thank us later, or do it in the comments.

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Some people are picky when it comes to eating vegetables on a regular basis. People aren’t so picky when it comes to eating potato chips, though. In fact, people seem to eat potato chips by the handful! If only people thought about vegetables the same way they do about potato chips. What if you converted vegetables into chips? Not only would you eat more vegetables, but you would also eliminate the processed ingredients and excess sodium from packaged chips.

It’s time to bid adieu to salty store bought snacks and say hello to your new favorite crunchy addiction. You can easily whip up a batch of these baked vegetable chips as long as you have a few different vegetables. They are fully customizable and don’t require a specific vegetable medley. While this recipe calls for carrots, sweet potatoes, zucchini, beet roots, and turnips, you can use vegetables that you enjoy. For example, you can include rutabaga, green beans, parsnips, or yellow squash.

Because each vegetable has a different starch and moisture content, the cooking times may vary. Ideally, the chips should be crisp and slightly golden brown. You don’t want them to burn, so keep an eye on them during the final minutes of the baking process. Additionally, the cooking time may depend on how you space the vegetable chips out on the baking sheet. It’s best to not over-crowd the pan. The more space the vegetables have, the more evenly they’ll cook.

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The parsnip is a delicious root vegetable that resembles a carrot. They are long, cream-colored, and exhibit a nutty and sweet flavor profile. An interesting fact is that parsnips that grow in colder climates, or where a light snow covers the ground, are inherently sweeter. They also happen to comply with paleo and Whole30 diets, making them an excellent potato substitute.

Parsnips contain a diverse mix of nutrients, including fiber, vitamins C, E, & K, magnesium, folate, zinc, phosphorus, and vitamin B6. Additionally, they exhibit impressive antioxidant activity to help reduce oxidative stress. Increasing the amount of antioxidants you consume is beneficial for reducing the risk of heart disease, cancer, and diabetes. Some test-tube studies found that the polyacetylene compounds in parsnips may anti-cancer properties.

Parsnips are underutilized, mainly because people don’t know what to do with them. Once you unlock the secrets of parsnips, though, you won’t stop. The creations are endless and you’ll have them as a featured item on your shopping list during the fall season. They are available throughout the year but are freshest during the fall and winter months. We hope you love these parsnip fries, so much so that you make them instead of regular potato fries in the future!

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Plantains are common ingredients in Latin American and Caribbean cooking. They are, however, underutilized ingredients in the United States. Let’s change that! Spiced with curry powder and paprika, these chips have rich, fragrant flavors. Let us know how you like this snack in the comments below.

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Sometimes we need to think outside the box when it comes to avocados. Nobody needs a new variation of the same guacamole recipe; although, we aren’t knocking the deliciousness that is guacamole. We just mean that you create new flavors by getting creative with avocados. This recipe exemplifies that because avocados are taken to a whole new level. And the chipotle dipping sauce is straight fire!

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Once you are finished cleansing, the natural instinct is eat everything that you couldn’t have while cleansing. Do you want to ruin all the progress you made? If you want to stick to the healthy path, find snacks and other meals that are healthy and tasty. These carrot chips are the perfect snack for your post cleansing diet.

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