10 easy and colorful gluten-free Thanksgiving sides you need to have on your menu! All recipes made with whole foods and without any processed ingredients!
Inspired by my Nana-in-law’s famous Sweet Potato Casserole, this version is dairy-free, gluten-free, and vegetarian. Made with just enough coconut palm sugar to enhance the natural sweetness of the roasted sweet potatoes, this is a Thanksgiving side that you can truly make ahead of time! I suggest fully cooking the casserole, then place it in a warm oven (275F) to reheat for about 20 to 30 minutes. You may want to loosely tent the top with tinfoil so that the pecans do not burn.
One of the most popular recipes on my site for a great reason! This simple, vegan, low-carb, keto, and gluten-free side dish is deliciously addictive. The cabbage steaks are rubbed with fresh garlic and roasted on both sides until they are caramelized. To make ahead: I suggest par-cooking the cabbage steaks for 20 minutes each side. Then, right before you are ready to serve, roast for an additional 20 minutes to get those edges nice and crispy!
Thanksgiving just isn’t the same without stuffing! This Cornbread stuffing is loaded with andouille sausage, herbs, spices, butter, and broth. It’s a gluten-free Thanksgiving side that you want to cook in a baking dish (outside of the Turkey) to ensure that you get as many crispy edges as possible! To make-ahead: prepare stuffing and bake for 25 minutes of the cooking time. Pop in the oven and finish cooking time right before serving until top of cornbread is nice and brown and the inside is warm.
One of the amazing benefits of using the Instant Pot to make mashed potatoes is that you don’t need to use a coveted burner on the stovetop. Not only can you cook the potatoes in the electric pressure cooker, but you can also prepare them in the insert. Then, change the setting to “warm” and keep those babies warm until the rest of the feast is ready! I suggest adding a bit of extra butter and non-dairy milk while they are being kept warm so the mashed potatoes don’t dry out!
Whether you have someone on the guest list who is following a Whole30 or just wants to avoid potatoes for whatever reason, my mashed cauliflower is your answer! It’s creamy, delicious, and totally dairy-free, gluten-free, vegan, and keto. Easy to make in advance and gently reheat in the microwave or oven right before serving! TIP: add a little extra Ghee to the top when serving.
6. Vegan Mashed Sweet Potatoes with Rosemary and Garlic
Another Instant Pot option but this time for sweet potatoes. These easy vegan mashed sweet potatoes are infused with rosemary and garlic. Another Thanksgiving side dish that can be fully made in advance and reheated gently in the microwave or oven before serving!
No feast is complete without a stunning salad! This Thanksgiving salad is easy to assemble and looks fancy. Made with butter lettuce, roasted beets, herbed goat cheese, and toasted pumpkin seeds, this is a salad that won’t get ignored! To make in advance: Make the salad dressing up to 3 days in advance. You can roast beets up to 3 days in advance (or just buy roasted, peeled beets to save time), and toast the pumpkin seeds up to 3 days in advance. I suggest slicing the goat cheese right before serving to keep it from looking dried out!
Simple, delicious, and loaded with flavor. Everyone loves crispy roasted veggies and these Roasted Brussels don’t disappoint! Naturally gluten-free, vegan, and keto.
Want a green side dish that is a bit more fancy for your Thanksgiving table? Shredded Brussels are sauteed and seasoned and then served with crispy shallots on top. To make in advance: shred the brussels sprouts and slice the shallots. I recommend making the crispy shallots earlier in the day and cooking the Brussels right before serving to keep them nice and green in color!
10. Roasted Acorn Squash with Tahini Drizzle
Some Thanksgiving tables are not complete without a roasted squash dish alongside the other side dishes. This Roasted Acorn Squash with tahini drizzle is festive and packs a punch of flavor. It’s also gluten-free and vegan. To make in advance: prepare the tahini drizzle up to 3 days ahead of time. You can par-cook the squash by roasting on one side for 25 minutes. I recommend finishing the last side right before serving.
Which side dishes did you print out? I can’t wait to hear what makes it to your table!
Happy Thanksgiving, xo alyssa