Three Yummy Side Dishes For Thanksgiving That Are Super Easy

The scent of good food wafting through the kitchen. The warmth streaming from the oven. The tummy rumble to remind you how hungry you are… all are good memories of that delicious holiday.

When you’ve already got your plate full with the main dish, it can be hard to add sides to the menu, but we’ve got a few that are SO mouth-watering you won’t want to pass them over. And yet, they aren’t too complicated to make. In fact, my kids have even made a couple of these recipes on their own!

So, get your baking dishes ready, you’ll want to add these yummy sides to your Thanksgiving menu!

Corn Casserole


  • 1 (15 1/2 oz) can whole kernel corn, drained
  • 1 (14 3/4 oz) can cream-style corn
  • 1 (8 oz) pkg Jiffy Corn Muffin Mix
  • 1 cup cream cheese
  • 1/2 cup butter, melted


In large bowl, stir together 2 cans corn, muffin mix, sour cream & butter. Pour into greased casserole. Bake @ 350 for 45-60 minutes, or until golden brown.

Honey Roasted Carrots:


  • 1 pound carrots, peeled and sliced, or baby
  • 1 Tablespoon olive oil
  • salt and pepper to taste
  • 1 teaspoon chives
  • 1 teaspoon oregano
  • 1 Tablespoon honey
  • 1 Tablespoon maple syrup


  1. Preheat oven to 400 degrees. Place carrots in a single layer and drizzle with olive oil. Season with salt and pepper and add oregano and chives. Pour honey and maple syrup evenly over carrots and toss to coat.
  2. Roast in preheated oven for 25-35 minutes or until carrots are tender and browned, tossing once in between. Cooking time varies depending on the size of carrots.
  3. Serve warm.


Roasted Brussels Sprouts:

  • 3 cups Brussels sprouts ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • 1/4 teaspoon Salt to taste

Roasted Butternut Squash:

  • 1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon

Other Ingredients:

  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 1 cup feta cheese, optional


Roasted Brussels sprouts:

  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes.

Roasted butternut squash:

  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
  3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  4. Note: You can roast both Brussels sprouts and butternut squash on the same pan, or 2 separate baking sheets at the same time.
  5. Towards the end of baking, add the pecan halves, and a tad more maple syrup if desired. Continue baking for 5 minutes.
  6. Stir all items together on a serving dish and top with cranberries and feta cheese if desired. Serve and enjoy.
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