When I think about Thanksgiving, my mind immediately goes to the turkey, all the cozy vegetable sides, and of course, the pies. What we do not often think about is having something on the lighter side.

I first made this fall fruit salad a few years ago for a big family gathering where we had both kids and older relatives at the table. 

The pies still stole the show, but a few people quietly thanked me for having an option that felt a little lighter without taking away from the holiday spirit. I especially love it because:

• It uses a mix of everyday fall fruit like apples, pears, oranges, and pomegranates that you probably have on hand.
• The maple-citrus dressing comes together quickly and helps keep the apples and pears from browning.

Yes, there is a bit of chopping, but once everything is in the bowl, it adds something fresh to all the richer dishes on the table.

Ingredients You’ll Need

You’ll need two sets of ingredients for this festive fruit salad recipe: Mostly fall fruits for the salad and just a few basic ingredients for the dressing.

You can find the full ingredient list in the recipe card, and below are some notes from my recipe testing. 

Fruit Salad Ingredients

Apples: You can easily make this fall fruit salad with one variety of apples, but if you have it, combining two types, like Gala or Honeycrisp with Fuji, gives a way better balance of sweetness and texture. If you prefer a little tartness, you can also mix in one Granny Smith apple. There are no strict rules here, just pick apples that are firm and not overly ripe.

Pears: The same principle goes for pears as well. Bartlet and Anjou are my favorites, but any type would work. When shopping, choose pears that are ripe but still firm so they hold their shape in the salad. 

Grapes: I’m using seedless green grapes for their sweet-tart flavor, but red grapes would work as well. Go with whichever you like best, but I recommend choosing seedless grapes for the best texture in the salad. I like to cut them in half, but if they are too large, you can quarter them as well.

Oranges: Any type of oranges, Navel, Cara Cara, or even Blood Oranges would work beautifully in this autumn fruit salad recipe. You can cut them into small cubes or section them if you have a few extra minutes.

If you need a shortcut, you can also use canned mandarin oranges, but keep in mind that most brands have added sugars, so your Thanksgiving fruit salad will be sweeter. Regardless, if you go down that route, be sure to drain them well.

Kiwi: Look for kiwi that is a little soft when you press it, soft enough to be sweet, but not mushy.

Pomegranate seeds: I love adding pomegranate to this salad because it feels so festive and adds a bright, tart flavor. You can certainly de-seed it yourself, but nowadays, stores sell fresh arils ready to use, which is definitely a good time saver.

If you do not have pomegranate seeds or prefer an alternative, dried cranberries are a good substitute. The dried fruit would give a welcome chewiness and a bit more sweetness to the overall recipe.

Pecans: This is my secret ingredient. The salad tasted good the first time I tried it without pecans, but once I added them, it completely transformed the dish, taking it to a whole other level. They add the best crunch. Walnuts could work too, but pecans are my favorite here.

If you prefer a nut-free option, you can omit it or use pumpkin seeds instead.

Dressing Ingredients

The dressing for this salad is light and simple, and the best part is that it comes together in less than a minute. You will need:

Maple syrup: You can use either maple syrup or honey in this dressing. I also recommend adjusting the amount based on how sweet your fruit is. If your fruit is very sweet, you may want a little less, and vice versa.

Orange juice: I use freshly squeezed orange juice because it not only flavors the salad but also helps keep the apples and pears from browning with its acidity. You could also use store-bought orange juice, just make sure to choose one without added sugars since both the fruit and maple syrup are already plenty sweet.

Ground cinnamon: I’m using it here because it complements the fall fruits very well, but you can also use apple pie spice or pumpkin pie spice if you prefer a slightly different fall flavor.

How to Make Fruit Salad For Thanksgiving

When I first tested this recipe, I chopped all the fruit, set it in a bowl, and then mixed the dressing. The apples and pears started browning right away, which wasn’t ideal.

What worked so much better was starting with the dressing in a large bowl, then adding the fruit as I cut it. The acid in the orange juice helps slow browning and keeps everything looking fresh. So, grab a big bowl and follow along.

Step 1 – Make the dressing: Add the maple syrup, orange zest, orange juice, vanilla extract, and cinnamon to a large salad bowl, whisking until well combined.

Step 2 – Prep and add the fruit: Once the dressing is ready, start chopping the fruit. I like to start with apples and pears first so I can ensure they interact with the acid in the bowl, which slows browning. From there, you can continue with kiwi, pomegranate seeds, oranges, and grapes.

Gently toss all your fruit to coat it with the dressing.

Step 3 – Add the pecans and garnish: Right before serving, add the pecans to keep them crisp. If you want to add a little color and freshness, add a handful of torn fresh mint leaves. Give everything one last gentle toss, and it’s ready to serve.

Make-Ahead, Storage & Serving Tips

While this Thanksgiving fruit salad is always best the day it’s made, you can also prepare it in advance if you coat the fruit well with the citrus dressing. Here’s how to make it ahead, store it, and serve it so it still tastes fresh:

Make ahead: You can prepare this fruit salad 2-3 days in advance, which is especially helpful for busy holiday cooking. Just be sure your apples and pears are well coated in the citrus dressing, as the orange juice helps prevent them from browning. I also keep the pecans separate until right before serving so they don’t get soggy.

Storage: You can store leftovers in an airtight container in the refrigerator. It will taste its best within the first 2-3 days. If the fruit looks a little soft after it’s been in the fridge, a squeeze of fresh orange juice or lemon juice, or a small drizzle of maple syrup or honey, brightens it back up.

Freezing: I do not recommend freezing fruit salad. The fruit becomes mushy once thawed and loses its fresh texture.

Expert Tips for Perfect Fruit Salad for Your Thanksgiving Table

Slightly ripened fruit works best: When shopping for this recipe, take a few minutes to pick fruit that’s ripe but not overly soft. You want that sweet-juicy moment when you bite in, without the fruit turning mushy once everything is mixed.

Coat apples and pears in citrus right away: Apples and pears oxidize quickly, so I always mix the orange dressing in the bottom of the bowl first, then add the apples and pears. The citrus coats the fruit the moment it goes in, keeping it fresh.

Cut the fruit into equal sizes: Aim for roughly ½-inch bite-sized pieces so the salad feels balanced and you get a little bit of everything in each bite.

Add pecans right before serving: Pecans soften if they sit in the dressing too long, so add them in at the end. If you have a few extra minutes and want to take this fall fruit salad recipe up a notch, toast your pecans in a dry pan for a few minutes to bring out more of their earthy flavors.

Use a mix of seasonal colors and textures: It’s optional, but I really encourage you to play with different varieties of fruit. For example, instead of sticking to one type of orange, try using both a Navel and a Cara Cara. You can do the same with apples and pears. It gives the salad a nicer mix of textures and a little more interest in every bite.

Chill before serving: Refrigerating the salad for 10-15 minutes before serving is optional, but it makes this fruit salad even more refreshing.

Serve in small jars: When I make this for Thanksgiving or Friendsgiving, I like to spoon it into little jars, almost like jam jars. It makes it easier because it is already portioned out. Plus, your guests won’t have to worry about it getting lost on a crowded plate.

What to Serve It With

This autumn fruit salad is versatile and pairs well with so many things, whether you’re serving it to kids, having it for breakfast, or adding it to a holiday spread. Here are a few ideas:

• If you’re serving this to kids, you can add my Fruit Dip Recipe on the side. It makes the salad feel more like a treat and is always a favorite with little ones.
• You can also spoon some fruit salad over a bowl of  Vanilla Yogurt for a quick breakfast or snack. 
• And if you want to take things up a notch for the holidays, serve the fruit salad with a dollop of my light and airy Maple Whipped Cream. It adds just the right touch of sweetness, making the whole dish feel extra special.

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Other Fruit Salads You Might Like

If you enjoyed this Thanksgiving fruit salad, here are a few more fresh and delicious fruit salads I think you’ll love:

• If you want something light to enjoy in the mornings, my Breakfast Fruit Salad is a simple recipe you can also make ahead. It’s easy to make and perfect for quick breakfasts or weekend brunch.
• For something more festive, my Christmas Fruit Salad includes a mix of seasonal fruit tossed in a similar maple-citrus dressing. It’s a great way to add a pop of festive color to your Christmas celebrations.

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Thanksgiving Fruit Salad Recipe

A crowd pleaser, this Thanksgiving Fruit Salad is a lighter addition to your dessert lineup made with fall fruits like apples, pears, oranges, and pomegranate arils. No cooking required and comes together quickly.

Course Vegan side dish

Cuisine American Vegan

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 208kcal

Author Aysegul Sanford

Ingredients

For the dressing:

• 2 tablespoons maple syrup or honey
• 1 teaspoon orange zest
• ½ cup orange juice freshly squeezed
• ½ teaspoon vanilla extract
• ⅛ teaspoon ground cinnamon or apple spice

For the fruit:

• 2 medium apples cut into cubes ~ 3 cups
• 2 medium pears cut into cubes ~ 3 cups
• 1 cup seedless green grapes cut in half
• 1 cup pomegranate arils
• 2 oranges cut into small pieces ~ 2 cups
• 1 kiwi cut into cubes ~ ½ cup
• 1 cup pecans or walnuts

Optional Garnish:

• A handful of fresh mint leaves torn

Instructions

• To make the dressing, mix together maple syrup, orange zest, orange juice, vanilla extract, and cinnamon in a large bowl until combined.
• Add in the cubed apples and pears to the bowl and give it a quick toss to ensure they are coated with the dressing (aka the acid in the orange juice) to prevent browning.
• Then add in the grapes, pomegranate arils, oranges, and kiwi to the bowl. Toss to combine.
• When ready to serve, add the pecans and toss. If using, garnish with fresh mint leaves and serve.

Notes

• Yields: This recipe yields about 8-9 cups of fruit salad, ideal for 8 servings. The nutritional values below are per serving.
• Make Ahead: You can make this recipe a day (or two) in advance. Just follow the recipe as written (except adding the pecans and mint garnish), place in an airtight container, and store it in the fridge. When ready to serve, transfer it to a serving platter and garnish with pecans and fresh mint leaves, if using.

Nutrition

Calories: 208kcal | Carbohydrates: 33g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 3mg | Potassium: 361mg | Fiber: 6g | Sugar: 24g | Vitamin A: 171IU | Vitamin C: 41mg | Calcium: 44mg | Iron: 1mg

Growing up in Türkiye, we did not celebrate Thanksgiving, so I learned how to cook a turkey as an adult after moving to the U.S. more than 20 years ago. Over the years, watching more experienced cooks and learning from a few dry turkeys myself, I discovered one very important truth:

There is a tiny window between juicy perfection and dry disappointment.

So I started focusing on the techniques that truly keep turkey moist. One option is using a Turkey Injection to add seasoning and moisture inside the meat, but I also wanted an option that was easier and required no special tools.

That is where this compound butter, which I specifically created for turkey, comes in.

In the simplest terms, it is softened butter mixed with herbs, garlic, and spices that slowly melts under the skin as the turkey roasts, keeping the meat juicy and helping the skin turn beautifully golden and crisp.

To me, this make-ahead friendly recipe is a simple shortcut with big rewards. And in this post, I will walk you through everything you need to know, from the herbs and spices to use to the easiest way to spread it under the skin so you can confidently cook a tender, flavorful, perfectly browned turkey that everyone will love.

Ingredients You’ll Need With Substitution Ideas

The key ingredients in this compound butter recipe have the perfect balance of fresh herbs, citrus, and garlic, resulting in a perfectly seasoned turkey. You can find the exact measurements and the full list in the recipe card below, but here are a few important notes from my testing:

Unsalted butter: I like to use unsalted butter to control the amount of salt. With that said, you can use salted butter and reduce the salt to ¾ teaspoon.

Fresh herbs (or dried herbs): Fresh herbs will give you the best flavor. I like adding fresh rosemary, fresh thyme, and fresh sage, but you can also incorporate soft herbs like fresh parsley or chives.

How to Make Compound Butter for Turkey (Step-by-Step)

Once your ingredients are ready, this recipe can be prepared in under 5 minutes. Here’s how to make it step by step:

Step 1 – Mix butter, herbs, and garlic: In a small bowl, combine softened butter, rosemary, thyme, sage, garlic, lemon zest, Kosher salt, and black pepper. Mash the herbs into the butter with the back of a fork or a rubber spatula until well combined, for about 1 minute. If you’re using salted butter, just reduce the Kosher salt slightly.

Step 2 – Use immediately or shape into a log: At this point, your turkey compound butter recipe is ready to use. You can use it right away or roll it up for later use. 

If you are planning to use it later, place the butter on a sheet of parchment paper or plastic wrap. Then shape it into a log, wrap it tightly, and refrigerate for at least 3 hours.

Make-Ahead, Storage, and Freezing Tips

One of the reasons I love using this compound butter for Thanksgiving turkey is that it can be made ahead of time, and it stores well. Here’s how I do it:

Make Ahead and Storage: Prepare the butter as directed, then shape it into a log and wrap it tightly in parchment or plastic wrap. I like to do a double wrap (plastic wrap followed by an airtight container) to keep it fresh and prevent it from picking up any fridge odors. It will keep well in the refrigerator for up to 5 days.

Freezing: Follow the same wrapping steps and store the butter in a freezer-safe bag or container for up to 3 months.

Thawing: When you’re ready to use it, take it out of the freezer and let it sit at room temperature for about 1 hour, or until it softens enough to slice and spread.

How to Apply Compound Butter Under Turkey Skin (Step-by-Step)

Now that our compound butter is ready, it’s time to put it to use. If it’s your first time spreading compound butter under the turkey skin, don’t worry, as it’s easier than it looks.

Step 1 – Dry the skin: Let your turkey rest at room temperature for about an hour before you start. This is critical because cold skin is rigid and prone to tearing, but a rested bird’s skin will loosen up and be much more forgiving.

Set your turkey on a clean cutting board and pat the skin dry with paper towels on all sides. This will help the butter stick better and ensure that it crisps up beautifully in the oven. 

Step 2 – Loosen the skin: Locate the neck opening and gently slide your fingers between the skin and meat to loosen it. 

If you feel resistance, stop immediately. Instead of forcing separation, gently wiggle your fingers so that it is loose enough to push the butter under the skin.

Step 3 – Apply the butter: Take about two tablespoons of your turkey butter herb rub and spread it under the skin, focusing on the breast and thighs. Spread it as evenly as possible by massaging the entire bird, including both the under and outer skin. 

Don’t worry about it being perfect, as the butter will melt while the turkey roasts.

Step 4 – Roast the turkey: Place the prepared turkey in a roasting pan with aromatics such as onions, carrots, and celery.

Compound Butter vs. Dry Rub: Which is Best for Your Turkey?

I’ll be honest, when it comes to seasoning the whole bird, this turkey compound butter recipe is my go-to. However, it is not the only way. If you are wondering whether to use this herbed butter or opt for my Homemade Turkey Rub, the choice comes down to your goal:

• Choose Compound Butter for:
  • Maximum Moisture and Juiciness: The fat melts beneath the skin, self-basting the white meat throughout the long cooking time, which is key to a tender breast.
  • Golden-Brown Skin: The butter is brushed over the skin, which helps brown the turkey beautifully and develop a rich, buttery flavor.
  • Make-Ahead Simplicity: You can prepare this compound butter days in advance, saving time on Thanksgiving day.
• Choose a Turkey Dry Rub for:
  • Ultra-Crispy Skin: A dry rub acts as a dry brine, helping to draw moisture from the skin and give you an extra-crispy exterior.
  • Convenience & Speed: If you are short on time and need a quick way to add seasoning, the dry rub is much faster to apply than the compound butter.

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Delicious Ways to Use Compound Butter (Turkey and Beyond)

Now that you have this perfect turkey butter prepared, it’s ready to transform your Thanksgiving centerpiece. In fact, this is what I use in my Butter Herb Roasted Turkey and Roasted Turkey Breast recipes.

That being said, just because I’m featuring this compound butter for turkey does not mean it cannot be used in other ways. It is truly the perfect finishing touch to many different meals. Here are a few suggestions:

• Grilled or Roasted Meat Recipes: It’s hard to find a steakhouse that doesn’t serve a slice of compound butter over their hot, juicy steaks. Make a restaurant-quality meal at home by serving rounds of herb butter on top of Grilled Steak, Beef Tenderloin, or Roasted Chicken Breast.
• Seafood: Don’t you love a warm, garlicky butter with seafood? Use this herb butter mix to elevate Grilled Salmon or Grilled Shrimp.
• Roasted or Grilled Vegetables: You can truly elevate the flavor of roasted vegetables with this compound butter. Serve it as the topping for Grilled Corn or finish Roasted Butternut Squash with a few melting spoonfuls of this butter.
• Bread: Butter and bread are a classic pair. Spread a few thin rounds over warm slices of my  Jalapeno Cheddar Cornbread, or use it as the butter base when making my Air Fryer Garlic Bread.

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Compound Butter for Turkey Recipe

Here's a fantastic compound butter for turkey that you can make in minutes. This is probably the easiest way to flavor your Thanksgiving turkey with succulent flavors from fresh (or dried) herbs, garlic, and lemon zest. Make ahead friendly, this recipe is my secret sauce for properly seasoned and moist turkey.

Course Condiment

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 tablespoons

Calories 104kcal

Author Aysegul Sanford

Ingredients

• 4 oz unsalted butter 1 stick – at room temperature
• 1 tablespoon fresh rosemary finely minced or 1 teaspoon dried rosemary
• 1 tablespoon fresh thyme finely minced or 1 teaspoon dried thyme
• 1 teaspoon fresh sage finely minced or ⅓ teaspoon dried sage
• 2 cloves fresh garlic finely minced or pressed
• ½ teaspoon lemon zest
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

• Place the softened butter, rosemary, thyme, sage, garlic, lemon zest, kosher salt, and pepper in a bowl. Mix until well combined using a fork.
• You can use it right away, or you can turn your compound butter into a log. If you are not using it right away, transfer the butter mixture onto a piece of parchment paper or stretch film and shape it into a log.*
• Wrap it tightly so it holds its shape. Transfer it to the fridge and let it rest for at least 3 hours.

Notes

• Yields: This recipe makes 8 tablespoons (4 ounces) of compound butter, which is ideal for a turkey that weighs 10-12 pounds. If your bird is larger, you can multiply the recipe and vice versa. The calorie information below is for one tablespoon.
• *If it is too soft, you might have to chill it in the fridge for 30 minutes before rolling
• Make Ahead and Storage: Prepare the butter mixture as directed. Follow the instructions to shape it into a log and wrap it tightly. Store in an airtight container in the refrigerator for five days.
• Freezing: Store it in a freezer-safe container or freezer bag for up to 3 months. Thaw in the refrigerator overnight, and be sure to take it out of the fridge at least an hour before use.

Nutrition

Calories: 104kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 293mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 403IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.2mg

This is the only way I make mashed sweet potatoes.

When it comes to Thanksgiving side dishes, I have a few go-to recipes, and this creamy sweet potato mash has been one of them for over 10 years. I first came across the recipe in Cook’s Illustrated, and it has never let me down.

What I love most is its flexibility. You can make it right before serving dinner, or prepare it ahead of time and reheat it without losing any of its creaminess. I usually keep it simple, but it’s also the perfect base for adding your own twist, whether you prefer a sweet touch with maple syrup or a savory one with herbs and spices.

Over the years, I’ve tried it both slightly sweet and boldly savory, and it always turns out creamy and delicious. I don’t know about you, but for me, this is the best kind of recipe I need for the holidays: easy, reliable, and open to your own creativity.

Ingredients You’ll Need & Why They Work

This recipe requires only four main ingredients, plus a few optional add-ins. You can find the exact measurements in the recipe card below, but here are a few notes from my testing:

Sweet Potatoes: I use the standard sweet potatoes commonly found at most U.S. grocery stores. The most popular kinds are Jewel or Garnet; they both work in this recipe and offer a naturally sweet taste and creamy texture. 

Look for firm ones with smooth skin and no visible bruises. Peel them and cut into similar-sized chunks so they cook evenly.

Unsalted Butter: I used unsalted butter so I can adjust the salt myself, but salted butter can also be used. If you want to make these mashed potatoes dairy-free, you can swap in your favorite vegan butter.

Heavy Cream: If you look at the recipe below, you might think that only 2 tablespoons of heavy cream won’t be enough to cook all the potatoes, but it is. Both sweet potatoes and butter will release their juices, which is plenty to steam them in the pan.

While it won’t be as creamy, you can substitute it with half-and-half, regular milk, or almond milk for a vegan option.

Seasonings: I keep it basic with kosher salt and black pepper. However, if you want a hint of warmth, add a pinch of ground cinnamon and a touch of nutmeg; they both pair particularly well with sweet potatoes.

Maple Syrup (Optional): I personally love how it brings out the natural sweetness of the potatoes, but if you prefer not to add any sweeteners, you can leave it out.

How to Make Mashed Sweet Potatoes

When it comes to mashed sweet potatoes, the first question that always arises is: should you bake, steam, or boil them? While there are recipes for each, over the years of making this creamy sweet potato mash, I’ve found that the easiest and most reliable way is none of those. 

Instead, cooking cubed sweet potatoes right in the pan with a bit of butter and cream is the right answer. 

Step 1 – Cook the Sweet Potatoes: Place the peeled and cubed sweet potatoes in a large pot with butter, cream, a splash of maple syrup, and salt and pepper. There’s no need to add water as the potatoes release their own liquid as they cook. 

Next, cover the pan with a tight lid so they can steam. This step is important because it keeps the potatoes from drying out. Stir every so often to keep them from sticking to the bottom.

Also, keep in mind that this whole process is quite quick, so keep a close eye on it.

Step 2 – Mash To Your Liking: Once the potatoes are soft and tender, mash them right in the pot. I like to use a potato masher or even a fork for a more chunky texture.
For a perfectly smooth consistency, consider using an immersion blender or a potato mill.

Step 3 – Season and Serve: Taste the mash and add a little more salt or pepper, as needed. Then, transfer it to a serving bowl and finish with your favorite garnish.

FAQs

Serving Suggestions

This is one of my go-to Thanksgiving sides, and it pairs beautifully with both holiday favorites and simple weeknight meals. Here are a few of my favorite ways to serve it:

• As a Holiday Side: Serve it alongside Herb Roasted Turkey or Turkey Tenderloin for a showstopping side dish for your Thanksgiving and Christmas dinner.
• With chicken: For a simple but special home-cooked meal, serve this sweet potato mash with my Air Fryer Cornish Hen Recipe. Or, for a quick weeknight dinner pair it with my easy Baked Bone-In Chicken Breast recipe.

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Easy Mashed Sweet Potatoes Recipe

Most mashed sweet potato recipes boil the sweet potatoes, and while that is a good approach, it takes a long time, and you lose most of the flavor in the boiling water. My recipe here cooks them in a pot along with a bit of butter and heavy cream. The result is a super creamy sweet potato mash that comes together in under 30 minutes.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 343kcal

Author Aysegul Sanford

Ingredients

• 4 tablespoons unsalted butter cut into 4 pieces, extra for topping if preferred
• 2 tablespoons heavy cream
• 2 pounds sweet potatoes 3 medium-sized , peeled and cut into 1-inch cubes
• 1 teaspoon maple syrup optional
• 3/4 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon pecans as garnish – optional
• 1 teaspoon fresh herbs thyme or parsley, chopped – optional

Instructions

• Place butter, heavy cream, sweet potatoes, maple syrup, salt, and black pepper in a medium-sized saucepan with a tight fitting lid.
  
• Stir well to combine.
  
• Cook, stirring occasionally, over low heat until sweet potatoes are soft (almost falling apart), 15-20 minutes. You can check doneness by inserting a knife into a sweet potato. If it comes in and out easily, it should be ready to mash.
  
• Using a potato masher (or a fork), mash the potatoes. Taste for seasoning and add in if necessary.
  
• Place in a bowl or a plate (like I did) and garnish with pecans and/or butter.
  

Notes

• Yields: This recipe yields approximately 4-5 cups of mashed sweet potatoes, enough to serve 4 people. The nutritional values below are per serving.
• Make-Ahead: You can prepare the mashed sweet potatoes 1 to 2 days in advance of serving. Simply let them cool completely, then store them in an airtight container in the refrigerator.
• Reheat: There are a few simple ways to warm them up:
  • Stovetop: Warm them gently over low heat with a splash of cream or butter until they reach your desired consistency. Stir frequently to prevent it from sticking to the bottom of the pot.
  • Oven: Place them in an oven-safe dish, cover loosely with foil, and let them warm up for about 10-15 minutes. 
• Freezing: You can also freeze it in a freezer-safe container or bag for up to 2 months. Just thaw it overnight in the fridge and reheat to enjoy.

Nutrition

Calories: 343kcal | Carbohydrates: 47g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 39mg | Sodium: 565mg | Potassium: 791mg | Fiber: 7g | Sugar: 11g | Vitamin A: 32640IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 1mg

Ingredients You’ll Need

This baked Brussels sprouts recipe might seem a little fancy at first, but I promise it’s simpler than it looks. You can find the exact measurements in the recipe card below, but here are a few helpful notes from my testing to make sure it all comes together perfectly:

For the Brussels sprouts: 

Brussels Sprouts: When shopping, take the time to choose firm, bright green sprouts that are similar in size so they roast evenly. 

Seasoning: I kept the Brussels sprouts seasoning simple with paprika, ground cumin, kosher salt, and black pepper. 

For the Tahini Yogurt Sauce:

The Tahini Yogurt Sauce recipe I am using in this baked Brussels sprout recipe is one of the first recipes I learned from my mom. It is also a staple in many Mediterranean kitchens.

Greek Yogurt: I recommend using a thick Greek yogurt instead of regular yogurt. It’ll give you a creamier texture and will spread smoothly.

Tahini: I really like Soom’s tahini because it’s super creamy, smooth, and easy to work with. Be sure to give your tahini a good stir and a quick taste before using it, as the flavor and texture can vary between brands.

Garlic: I am using freshly minced garlic, but if you prefer a milder taste, you can use ¼ teaspoon of garlic powder as an alternative, or simply omit it.

For Garnish:

Pine Nuts: Taking the time to toast the pine nuts makes all the difference, and it’s, in my opinion, what takes this oven-roasted Brussels sprouts recipe to the next level. 

Toasting them is so easy! Simply add them to a dry skillet and toast over medium heat for 4-5 minutes, stirring often, until they’re golden and fragrant. 

Pomegranate Arils: I am using them to add a festive color, more texture, and to balance the creaminess of the sauce. In a pinch, dried cranberries can be used as a substitute.

Pomegranate Molasses (optional): If you can get your hands on it, a drizzle of pomegranate molasses is a classic Mediterranean finishing touch. Alternatively, you can use balsamic glaze as a substitute. It will have a different flavor profile but will still taste delicious.

How to Make Crispy Roasted Brussels Sprouts: Oven Method

The secret to getting that irresistible crisp edge and tender center is high heat, space on the pan, and a touch of olive oil. Here’s exactly how I roast Brussels sprouts so they come out golden and crisp every single time:

Step 1 – Prep the Brussels Sprouts: Preheat your oven to 425°F (204°C) and line a sheet pan with parchment paper. Trim the ends of each Brussels sprout and slice them in half. Transfer the sprouts to the pan and drizzle them with extra virgin olive oil, and sprinkle with paprika, ground cumin, salt, and pepper.

Step 2 – Arrange the Sprouts Cut-Side Down for Maximum Caramelization: This may seem like an extra step, but it’s crucial for achieving the best texture. Flip each sprout cut-side down and make sure they’re spaced evenly on the pan. When the flat sides touch the hot pan, they caramelize beautifully. Otherwise, the moisture will trap and steam them instead.

Step 3 – Roast: Bake the Brussels sprouts for about 20 minutes, tossing them once halfway through so they brown evenly. Since each oven is different, check on them around the 18-minute mark. You’re looking for golden edges and centers that are soft enough to pierce with a fork but still hold their shape.

If they’re not crispy enough, leave them for a few more minutes, keeping a close eye on them.

Step 4 – Let Them Cool: Once the Brussels sprouts are out of the oven, allow them to cool in the pan for a few minutes before assembling, allowing the steam to escape and keeping the outsides crisp.

Assembling the Baked Brussels Sprouts with Yogurt Tahini Sauce

Now that we have roasted the Brussels sprouts, it is time to put them all together. Honestly, this is my favorite part as it takes no more than 2 minutes but looks so impressive.

Step 1 – Make the sauce: If you’ve never paired roasted vegetables with a cool yogurt sauce before, you’re in for a treat. To make my Yogurt Tahini Sauce, whisk together thick Greek yogurt, lemon juice, minced garlic, and salt in a bowl. 

Step 2 – Spread: Place a large serving platter (or an oval plate, as shown in the pictures) on a flat surface and spread the yogurt sauce evenly on the bottom in a layer using the back of a spoon. This creamy base should be easy to spread but nice and thick.

Step 3 – Add the Brussels Sprouts: Add the now slightly cooled Brussels sprouts directly over the sauce. It does not have to be perfect; let some of the sprouts overlap or fall to the sides. 

Step 4 – Garnish and Serve: Finish it off with toasted pine nuts for added crunch, a handful of pomegranate seeds for a touch of sweetness, and a drizzle of pomegranate molasses, if using.

FAQs

More Brussels Sprouts Recipes to Try

There is a reason why Brussels sprouts are one of the most popular Thanksgiving vegetable sides. They are so versatile and take on pretty much any flavor. So, if you are in need of more inspiration, here are a few Brussels sprouts recipes from the archives:

• If you love a crisp and tangy green salad that makes sprouts shine, look no further than my Kale Brussel Sprout Salad. 
• For another brussels sprouts recipe perfect for your holiday table, try my Maple Balsamic Brussels Sprouts. This 5-ingredient recipe is just as colorful and easy to make.
• If you’ve never had shredded Brussels sprouts, you’ll love my Shaved Brussels Sprout Salad. It’s a bright and crunchy salad that is tossed with apples, hazelnuts, and goat cheese. 
• For an easy sheet-pan side, try my Roasted Brussels Sprouts and Sweet Potatoes. This is the perfect simple fall side that works for both simple weeknights and holidays.

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Roasted Brussels Sprouts with Yogurt Tahini Sauce Recipe

These roasted Brussels sprouts are crispy on the outside, tender on the inside, and served over a creamy tahini yogurt sauce for a bright Mediterranean twist. Finished with toasted pine nuts, pomegranate seeds, and a drizzle of pomegranate molasses, this simple side dish feels restaurant-worthy yet easy enough for any weeknight or your holiday table.

Course Vegetarian Side Dish

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 389kcal

Author Aysegul Sanford

Ingredients

For The Roasted Brussels Sprouts:

• 1 ½ lbs Brussels sprouts cleaned and sliced in half lengthwise
• 3 tablespoons olive oil
• ½ teaspoon paprika
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For The Tahini Yogurt Sauce

• 1 cup Greek yogurt full-fat
• 2 tablespoons tahini
• 3 tablespoons lemon juice
• 1 clove garlic minced
• 1 teaspoon Kosher salt
• ¼ teaspoon black pepper

As Garnish

• ¼ cup pomegranate arils
• ½ cup pine nuts toasted
• 2 tablespoons pomegranate molasses optional

Instructions

• Preheat oven to 425 °F/204 °C. Line a rimmed baking sheet with parchement paper.
• Place Brussels sprouts on the sheet pan. Drizzle them with olive oil and sprinkle them with paprika, ground cumin, salt, and pepper.
  
• Give it a good toss to ensure that the sprouts are evenly coated with everything. Arrange the Brussels sprouts cut side down and roast them for 20 minutes, tossing them halfway through.
  
• Remove from the oven and let them cool down while you are working on making the yogurt sauce.
  
• While the sprouts are roasting, make the tahini sauce. In a medium bowl, whisk together yogurt, tahini, lemon juice, garlic, salt, and pepper.
  
• When ready to assemble, spread the yogurt sauce on a serving platter. Arrange the Brussels sprouts over the top. Sprinkle them with toasted pine nuts and pomegranate arils. If using, finish it off with a drizzle of pomegranate molasses.
  

Video

Notes

• Yields: This recipe makes about 4-5 cups of roasted Brussels sprouts ideal for 4 generous servings. The nutritional values below are per serving.
• How to Make Ahead: I’ve tested this recipe both fresh and prepped ahead, and while it’s best right out of the oven, it still tastes wonderful the next day. To prep ahead, you can roast the sprouts and make the sauce, then store them separately in the fridge for up to one day in advance. On the day off, you can reheat the sprouts in a 400-degree oven for 7-8 minutes and then assemble the recipe as written.
• Storage: Place the leftovers in an airtight container and store in the fridge for 2-3 days.

Nutrition

Calories: 389kcal | Carbohydrates: 29g | Protein: 15g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 937mg | Potassium: 920mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1423IU | Vitamin C: 151mg | Calcium: 148mg | Iron: 4mg

Look, I get it. Mashed potatoes are a classic, and I am all for them. But when it comes to potatoes, we can all do a little more than the standard version everyone pairs with turkey. Don’t get me wrong, I can’t imagine a holiday dinner without them, but potato side dishes are one of those things you can easily have more than one of on your table. 

If you’re like me and don’t mind stepping a little outside your comfort zone, I’ve put together this creative, tested, and perfected roundup of my best holiday potato recipes I make every year.

These are among my most popular Thanksgiving vegetable side dishes. And, they always disappear first and pair beautifully with any main, whether it’s meat, poultry, or vegetarian.

Creamy and Comforting Mashed Potatoes

Mashed potatoes are a classic for a reason. Soft, buttery, and irresistibly creamy, they’re simple to make and always a crowd favorite. Sure, you can make your grandma’s recipe, but why not take it up a notch and try one that prioritizes flavor above all else?

Garlic Rosemary Mashed Potatoes

Make-ahead friendly, Vegetarian, Serves 4

These rosemary mashed potatoes are what I serve with my Herb Roasted Turkey every year for Thanksgiving. I just can’t imagine a better pairing.

The secret to making this dish truly special is steeping fresh rosemary and garlic in melted butter for a few minutes before mixing it with the boiled potatoes. It is a simple step that infuses every bite with deep, aromatic flavor.

Yukon Gold Mashed Potatoes

Make-ahead friendly, Vegetarian, Serves 6

This is the mashed potato recipe that I make when I want something quick, easy and simple. Ready in 35 minutes, it uses simple ingredients like milk, sour cream (or Greek yogurt), and potatoes, available in most well-stocked pantries. 

Yukon gold potatoes naturally offer a creamy texture and rich buttery flavor, so you do not need to add too many other ingredients to make them taste good. However, you can drizzle the final dish with my Beef Gravy Recipe before serving for an extra flair.

Mashed Potato Casserole

Make-ahead friendly, Serves 6

Now, if you really want to wow your guests, make this mashed potato casserole. It combines regular and sweet potatoes, giving you the best of both worlds. It is a holiday season staple in my household.

Adapted from an old Martha Stewart recipe, it’s super creamy, decadent, and easily customizable. Want to jazz it up? Add your favorite toppings like chopped turkey bacon, sautéed leeks, or melted cheese for a delicious finishing touch.

The Best Sweet Potato Recipes for the Holiday Table

I don’t know about you, but I can’t imagine a holiday table without sweet potatoes. Whether you serve them roasted and caramelized, mashed or baked until tender, they always bring warmth and color to the meal. 

No matter how you prepare them, sweet potatoes are the perfect way to brighten your holiday spread. Below are my foolproof sweet potato side dishes that are guaranteed to impress.

Sweet Potato Soufflé

Make-ahead friendly, Vegetarian, Serves 6-8

I made this sweet potato soufflé recipe after watching Trisha Yearwood make it on her Food Network show over 12 years ago. It was also one of the first recipes I shared on the site.

Since then, it has been one of the most popular recipes on Foolproof Living around Thanksgiving. And it’s easy to see why. This recipe takes the classic sweet potato casserole and makes it even better with a generous layer of buttery pecan streusel on top. 

Mashed Sweet Potatoes

Make-ahead friendly, Vegetarian, Serves 4

Most mashed sweet potato recipes call for cooking a few peeled and cubed sweet potatoes in a pot of boiling water, which is okay, but my recipe here steams them in a pot with a bit of butter and cream.

In less than 30 minutes, you end up with ultra-creamy mashed sweet potatoes that you can serve sweet with a drizzle of maple syrup or savory with a generous drizzle of my Turkey Gravy. 

Sweet Potato Stacks

Make-ahead friendly, Vegetarian, Makes 12 stacks

Need something easy to make but visually impressive? Well, I know these sweet potato stacks look fancy, but this recipe couldn’t be easier to make. Just thinly sliced sweet potatoes layered in a muffin tin with butter, fresh herbs, salt, and pepper.

Roasted Brussels Sprouts and Sweet Potatoes

Make-ahead friendly, Vegan, Serves 4-6

You might think that a recipe like this wouldn’t be all that popular. After all, it’s just two vegetables roasted together with a bit of oil and seasoning. 

But you’d be surprised to know that this is one of the most popular recipes on the blog, especially around Thanksgiving. It’s easy to see why: both vegetables cook at the same time, and you end up with the best of both worlds in under 30 minutes.

While it’s perfect for larger gatherings, it’s just as wonderful for smaller ones too. I especially love pairing it with my Turkey Tenderloin for a simple, satisfying holiday meal.

Mediterranean Sweet Potato Salad

Make-ahead friendly, Vegetarian, Serves 6

Now, I know this might not be your traditional Thanksgiving or Christmas salad, but if you’re looking to try something a little different, make this Mediterranean sweet potato salad. 

Made with roasted sweet potatoes, caramelized shallots, and crispy chickpeas on a bed of arugula with feta and maple-candied walnuts, it’s colorful and vibrant.

Crispy, Roasted, and Air-Fried Potato Sides

If you’ve spent any time on social media, you’ve probably seen the crispy potato revolution. Over the last few years, cripsy roasted potatoes have become everyone’s favorite way to satisfy that craving for crunch, and I am completely on board with it.

The good news is that you have options. Roasting them in the oven is always a great choice, but if your oven is full, the air fryer is another handy tool up your sleeve. No matter which method you choose, the recipes below are my go-to roasted and air-fried potato sides that I know you’ll love.

Air Fryer Red Potatoes

Vegan, Serves 4-6

I think red potatoes are one of these vegetables that are underutilized, and this air-fried red potato recipe is here to change that. 

Slightly creamier and sweeter than golden potatoes, this easy potato side dish is perfectly seasoned, crisp on the outside, and creamy on the inside. Oh, and it is ready in 20 minutes from start to finish.

Air Fryer Fingerling Potatoes

Vegan, Serves 4-6

I love fingerling potatoes because they come in fun shapes and sizes, and each potato offers a slightly different flavor. Yes, you can cook them in the oven, but cooking them in the air fryer makes them just as crispy with only one tablespoon of olive oil.

Potato Roses with Bacon

Vegetarian, Makes 6 “roses”

If you really want to impress your guests, make these potato roses; they’re guaranteed to be the showstopper on the table. 

You might think it looks complicated, but it’s surprisingly simple to make: thinly sliced potatoes wrapped in turkey bacon (or regular bacon), with some shredded cheese, and baked in a muffin tin. The result is a crispy, golden, and decadent side that’s as beautiful as it is delicious.

Muffin Tin Potatoes

Vegetarian, Makes 12 stacks

If you love potatoes, cheese, and creamy comfort food, you have to try these muffin-tin potatoes. Made by layering thinly sliced potatoes with heavy cream, parmesan cheese, and seasonings, and baking them in a muffin pan.

They bake up with irresistibly crispy edges and a rich, tender center, giving you the best of both worlds. While it may look like something straight out of a restaurant, they’re surprisingly easy to make at home.

Smashed Fingerling Potatoes

Make-ahead friendly, Vegan, Serves 4

You can’t scroll through social media these days without seeing smashed potatoes, and for good reason. Fingerling potatoes are perfect for this recipe: boiled, gently smashed, then roasted until crisp on the outside and buttery on the inside.

Serve them straight from the oven with a sprinkle of fresh herbs, and, as I like to do, pair them with any of your favorite dipping sauces.

Watch: 3 Easy & Creative Potato Side Dishes For Your Holiday Table

See three of the most popular and impressive dishes from this roundup brought to life! Watch me show you exactly how to make my potato roses, muffin-pan potatoes, and a bonus recipe: crispy smashed potatoes topped with burrata.

FAQs

More Holiday Side Dish Inspiration

If you’re planning your full holiday menu, below are a few other sides from fresh salads to cozy soups that pair beautifully with any of your holiday mains:

• No holiday meal is complete without a colorful salad that will bring everything together. If you agree, don’t miss my roundup of Best Fall Salads all in one place.
• A warm, comforting soup always adds a special touch to a festive meal. Take a look at my Fall Soups collection for cozy, make-ahead options that will complement your holiday spread perfectly.

Would you believe me if I said I never had a sweet potato until I moved to the U.S. in my early 20s? The fact is, sweet potatoes aren’t a typical ingredient in Turkish/Mediterranean cooking.

However, that doesn’t mean we can’t incorporate some of those classic Mediterranean flavors into a salad that could easily be the centerpiece of your holiday table or, really, any time you need a great fall salad. 

To me, this Mediterranean Sweet Potato Salad is just that. Made by roasting sweet potatoes with shallots and chickpeas, layering them with arugula, and topping everything with candied walnuts and feta cheese, it may sound a bit unexpected, but I promise you it works wonderfully.

Ingredients You’ll Need Plus Smart Swaps:

You’ll find the exact measurements in the recipe card below, but here’s a closer look at what goes into this roasted sweet potato salad, and a few simple swaps, to help you make it your own:

The Core Components: Sweet Potato & Shallots

Sweet potatoes: When choosing sweet potatoes, go for ones that feel firm with smooth skin and have no soft spots. Smaller to medium-sized potatoes are ideal as they’re sweeter, creamier, and easier to manage than the larger, starchier ones. Once peeled and chop them up into even pieces so they roast evenly. 

Shallots or Red Onion: Roasting them in large chunks turns them super sweet and caramelized, but if you are not a fan of large chunks of onion in your salad, you can slice them thinly before roasting.

However, I find that the large pieces give you more caramelized flavor compared to the sliced version. 

Alternatively, you can use a large red onion as a substitute for shallots.

Chickpeas: I am using canned chickpeas for convenience. Though it is imperative to take the time to pat them dry well after draining, as they won’t crisp up if they are still soaking wet.

Green, Cheese, and Dressing

Arugula: I usually buy triple-washed arugula from the store to save on time. 

I think the slightly bitter, peppery taste of arugula pairs beautifully with the rest of the ingredients. However, if you prefer something milder, you can use spring mix or baby spinach. For a heartier baked sweet potato salad, you can use massaged kale. 

Regardless of the salad greens you are using, make sure that they are rinsed and spin-dried so that the salad dressing can coat the greens well.

Maple Candied Walnuts: I use a handful of walnuts for extra crunch and some sweetness. You can also use pecans or almonds, or for a nut-free version, go for roasted pumpkin seeds or sunflower seeds. Maple syrup is my choice of sweetener, but agave or honey would also work.

Feta Cheese: This is a Mediterranean classic, but you could also add goat cheese instead. For a vegan, dairy-free option, simply omit the feta or use a plant-based feta cheese.

Optional Add-Ins and Flavor Boosters

Pomegranate molasses and arils: While this is also a Mediterranean classic and works beautifully in this salad, I know not everyone has it in their pantry. It will change the overall taste a bit, but a drizzle of balsamic reduction would be a good alternative to pomegranate molasses.

Again, optional, but I also like to add a handful of pomegranate arils for a pop of color.

Grains/seeds: If you are making this sweet potato salad as a part of your weekly meal prep and want it to be a bit more filling and satisfying, you can add a cup (or two) of cooked quinoa, couscous, farro, or even bulgur wheat.

How to Make Mediterranean Sweet Potato Salad

Here’s how this salad comes together: first, we roast the veggies and make the candied walnuts, and then we make a simple vinaigrette and assemble. Here’s exactly how I do it step by step:

Step 1 – Roast the Vegetables: After testing this recipe multiple times, I found that roasting everything at once makes cleanup so much easier without sacrificing crispness. 

Grab a large baking sheet, as we want to make sure all the veggies have enough room to roast evenly. I like to use parchment paper for easy clean up, but it is optional.

Spread sweet potatoes, shallots, and chickpeas on the sheet pan, drizzle them with olive oil, salt, and pepper, and give them a good toss. Roast everything in a preheated 425 °F /218°C oven for 20 minutes. Be sure to give it a toss halfway through to ensure everything browns and caramelizes evenly.

Step 2 – Make the Candied Walnuts: My version of making maple candied walnuts here is super simple. Simply mix walnuts with maple syrup, spread onto a sheet pan lined with parchment paper, sprinkle with coarse salt, and roast for 5-7 minutes in the oven.

I usually roast them while the veggies are in the oven, so I don’t have to wait later on.

Whatever you do, do not (I repeat, do not) skip the parchment paper (because they will stick to the pan) and sea salt (it helps make them even more delicious).

Step 3 – Prep the Dressing and season arugula: When the veggies are cooling, make the dressing. It is as simple as it gets: Add olive oil, lemon juice, garlic, salt, and pepper to a small bowl and whisk to combine. 

When you’re ready to serve, place the arugula in a large bowl and drizzle with the dressing. Using your clean hands or a pair of tongs, gently toss to ensure that all the greens are coated with the dressing.

Give it a taste and make sure they are seasoned well. If necessary, add more salt and pepper. 

Step 4 – Assemble: You can assemble the salad in the bowl with the now-well-seasoned arugula, but since we are planning to serve this as a showstopping centerpiece for Thanksgiving, I transfer it to a large oval serving platter. 

Then all we need to do is to top them off with the roasted veggies, maple candied walnuts, crumbled feta cheese, and, if using, drizzle everything with a few tablespoons of pomegranate molasses. I also add a handful of pomegranate seeds to make it even more colorful and festive, but it is optional.

Making This a Festive Holiday Centerpiece: Make-Ahead & Presentation Tips

This Mediterranean fall salad is a fantastic alternative to your usual boring roasted sweet potatoes that everyone serves on Thanksgiving.

And, the good news is that you can make each component of the recipe ahead of time and assemble it right before serving. Here’s how I do it:

Presentation: Platter vs. Bowl

Serve on a Platter: I strongly recommend serving this salad on a large oval platter instead of a deep bowl, which not only makes for a much prettier presentation but also helps the delicate arugula hold its shape since it’s not weighed down by the toppings. It also ensures that every guest gets a bit of everything with each serving.

Make-Ahead Strategy (For a Crispy Salad)

• Roast Components Ahead: You can roast the sweet potatoes, shallots, and chickpeas, and prep the candied walnuts and salad dressing a day or two in advance.
• Bring to room temperature: Ensure the roasted veggies and nuts are completely cooled before storing them or adding them to the arugula, as warm ingredients will melt the feta and cause the delicate greens to wilt.
• Store Separately: Store the cooled components in airtight containers in the refrigerator, and assemble everything right before serving.

Storage of Leftovers

• Leftovers Keep Well: Leftovers do keep well for up to 3 days in the refrigerator if kept in an airtight container.
• Arugula will Wilt: The arugula will naturally wilt once dressed. However, a good toss before serving brings it back to life. Always taste for seasoning and add more salt or pepper as necessary before serving.

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Other Mediterranean Salads You Might Like

I love keeping a few salads in rotation that are just as easy to make as this sweet potato salad recipe. Here are a few other Mediterranean salads I never get tired of:

• My go-to for BBQs, picnics, and meal prep is this Mediterranean Pasta Salad. It is easy to make, and just uses a few pantry staples and fresh veggies.
• Shepherd’s Salad (Çoban Salatası) is a refreshing Turkish tomato and cucumber salad tossed with olive oil and lemon juice. It’s a summer staple I grew up eating in Turkey.
• If you want a quick, plant protein-packed salad that is ready in 30 minutes, try my Mediterranean Quinoa Salad. It can also be served cold or warm and it is another salad recipe that you can make ahead.

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Mediterranean Sweet Potato Salad Recipe

Sweet Potatoes are not common in the Mediterranean, but that doesn’t mean we cannot use them in a salad that embodies the flavors of the region. Made by roasting sweet potatoes tossed with chickpeas, feta, and candied walnuts and serving them on a bed of arugula, this make-ahead salad is worthy of your holiday table as a colorful centerpiece or a humble yet filling lunch to take to work with you on a Tuesday.

Course Side Dish – Salad

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Cooling time 10 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 250kcal

Author Aysegul Sanford

Ingredients

For The Veggies

• 2 large sweet potatoes 1 ½ lbs peeled and cut into 1-inch cubes
• 3 shallots medium size – peeled and sliced/quartered (or 1 large red onion, cut into wedges)
• 1 can chickpeas 15-ounce- drained, rinsed, and patted dry
• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper

For The Candied Walnuts

• ½ cup halved walnuts
• 2 tablespoons maple syrup
• 1/8 teaspoon flaky sea salt

For The Dressing

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove minced
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For The Salad:

• 3 cups arugula leaves loosely packed, rinsed and spin dried
• ¼ cup crumbled feta cheese 2 oz.
• 2 tablespoons Pomegranate molasses* optional

Instructions

• Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper.
• Place cubed sweet potatoes, shallots, and chickpeas onto the baking sheet. Drizzle them with olive oil and sprinkle with salt and pepper. Toss to ensure they are evenly coated with the seasonings.
  
• Roast for 20 minutes, tossing halfway through, until the potatoes are golden, the shallots are caramelized, and the chickpeas are lightly crispy.
• To make the candied walnuts, in a small bowl, mix together the walnuts with maple syrup.
  
• Line a small baking sheet with parchment paper and spread the walnuts evenly. Sprinkle them with a pinch of flaky sea salt and roast them in the oven for 5-7 minutes or until lightly toasted and golden. It is okay to roast them while the veggies are roasting.
• When roasted, remove the veggies and walnuts from the oven and let them cool for 10-15 minutes.
• Meanwhile, make the salad dressing by whisking together olive oil, lemon juice, garlic, salt, and pepper in a bowl.
  
• To assemble the salad, place the arugula in a large salad bowl. Drizzle it with the dressing and toss to coat.
• Pile the veggies on top and give it another big toss.
  
• Garnish with candied walnuts, crumbled feta, and drizzle with pomegranate molasses (if using) right before serving.

Notes

• Yields: This recipe makes about 6-8 (loose) cups of salad that is ideal for serving 6 people as a side dish. The nutritional values below are per serving.
• *A good substitute for pomegranate molasses is balsamic reduction. The flavor will change slightly, but it will still be delicious. Alternatively, if you do not have either of them, you can omit using them entirely.
• Make ahead: You can prepare all components of the recipe in advance, let them reach room temperature, store them in an airtight container in the fridge, and assemble the salad right before serving.

Nutrition

Calories: 250kcal | Carbohydrates: 26g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 6mg | Sodium: 748mg | Potassium: 362mg | Fiber: 3g | Sugar: 11g | Vitamin A: 10953IU | Vitamin C: 6mg | Calcium: 84mg | Iron: 1mg

If you’ve ever hosted a holiday dinner, you know the struggle: one guest wants turkey, another is vegetarian, and someone else is vegan (and gluten-free, of course). You need a dish that can compete with turkey while meeting all the dietary requirements.

That’s where this Quinoa Stuffed Acorn Squash recipe comes in. I came up with it when my best friend showed up with her new boyfriend to last year’s Thanksgiving dinner, who happens to be vegan. And let me tell you, it served its purpose.

It worked beautifully as a plant-based holiday main dish for him, while the rest of the crowd enjoyed it as a side dish with turkey. The good news is that you can serve it warm, at room temperature, or cold, making it a no-fuss recipe that checks all the boxes.

Ingredients You’ll Need

This is one of those recipes that includes all the best festive fall ingredients. The full list with exact amounts is in the recipe card below, but here are a few helpful notes from my recipe testing:

Acorn squash: While it may be available year-round in most grocery stores, it is at its peak in the fall and winter months. To choose the best squash, look for a mix of dark green and orange skin colors that look slightly dull (not shiny). It should feel firm and heavy. You can use traditional green acorn squash or try white, golden, or even carnival squash. 

Quinoa: Use the type of quinoa you prefer, such as white, red, black, or a mix of all three. You can cook quinoa on the stove, make microwave quinoa, or even make pressure cooker quinoa for a hands-off method. If you are not a fan of quinoa, you can swap it with cooked wild rice, farro, or couscous.

Apples:  I love using Fuji apples here, but Gala and Honeycrisp also work. If you like a tangier bite, go for Granny Smith. You can also swap the apples for pears for a sweeter bite.

Dried Fruit: I prefer dried cranberries for this recipe, but I like to chop them so they are easier to chew. You can also mix it up with other dried fruits, such as chopped apricots or dates.

Nuts: Pecans are my favorite here, but you can use walnuts, almonds, or whichever nut you prefer. 

For a nut-free option, try toasted pumpkin seeds or sunflower seeds. I usually opt for roasted nuts for extra flavor, but raw ones also work well.

Herbs: I am using fresh parsley, but you can also add other fresh holiday herbs like thyme, sage, or rosemary. During the fall, stores like Trader Joe’s often have holiday herb bundles, and they work perfectly here.

How to Make Roasted Vegan Stuffed Acorn Squash

From start to finish, this vegan stuffed squash takes less than an hour to make. The process consists of three parts: roasting the acorn squash, preparing the quinoa and apple filling while it bakes, and filling the roasted squash with the stuffing. Here’s how I do it: 

Step 1 – Cut the Acorn Squash: You should exercise extreme caution when cutting acorn squash, especially if you have kids around. Start with a sharp knife to make the job easier and safer. 

First, cut a thin slice off the bottom so it can sit flat on your cutting board. Then cut from top to bottom vertically, pressing the tip of the knife into the center and working your way down until you have two halves. 

Lastly, scoop out the seeds and stringy bits inside. You can toss these or bake them; they make a delicious crunchy snack. 

Step 2 – Season and Roast the Squash: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. 

Mix together onion powder, garlic powder, cinnamon, cumin, salt, and pepper in a small bowl. Brush the cut sides of the squash with a little olive oil and sprinkle it with the spice mixture.  

Place the acorn squash halves cut-side down to help the edges caramelize and keep the flesh tender. Roast for about 40 minutes, until you can easily slide a fork through the meat. Your kitchen will smell heavenly while these are baking.

Step 3 – Make the Quinoa Filling: While the squash is roasting, sauté the onion and celery in a pan over medium-high heat until softened for 8-10 minutes, stirring frequently.

Then, add the apples and cook until they’re just soft enough, but not mushy. Stir in the garlic, cooked quinoa, cranberries, and pecans. Let it sit so the quinoa absorbs all the flavors, and add the parsley at the very end.

Step 4 – Assemble and Serve: Remove the roasted acorn squash halves from the oven and let them cool for 10 minutes. Then flip and fill each half with the quinoa mixture.

The acorn squash filling/stuffing recipe below yields 3-4 cups of filling. If you have leftovers, you can enjoy them as a side dish or a quick lunch the next day. It can also be served as a standalone side dish.

You can serve your filled acorn squash right away, or optionally, for a crispy, golden topping, return the stuffed squash to the oven and bake for an additional 10 minutes until the pecans are toasted and the quinoa looks golden brown. Garnish with fresh parsley, pomegranate arils, and your preferred toppings before serving.

Make Ahead, Storage & Reheating & Instructions

I love making this stuffed vegan squash recipe not only because it is a feast for the eyes, but also because you can easily prepare it ahead and serve it warm or cold, making it easy to incorporate into your holiday meal prep schedule.

Make Ahead: You can prepare the quinoa stuffing 1-2 days in advance, bring it to room temperature, and store it in an airtight container in the fridge. You can also roast the squash halves a day ahead, let them cool to room temperature, and refrigerate. When you are ready to serve, reheat the filling, stuff the squash, and warm them in the oven at 275°F (135°C) until heated through.

Alternatively, you can assemble the whole thing a day in advance, bring to room temperature, and store it in an airtight container. An hour before serving, you can reheat it in a low-heat (275°F (135°C)) oven for 15 minutes, or until heated through.

Storage: After the stuffed squash has cooled to room temperature, it can be stored in an airtight container in the refrigerator for up to 3-4 days. The leftovers make the most delicious lunch the next day.

Freezing: While you can technically freeze baked acorn squash, I don’t recommend it. It causes the squash to release extra water when thawed, resulting in a mushy texture and minimal flavor.

What to Serve with Quinoa-Stuffed Acorn Squash

This quinoa stuffed squash is one of those recipes that can play more than one role on your holiday table. You can enjoy it as a main dish for a vegetarian or vegan dinner, or serve it as a side alongside your favorite holiday mains. Here are a few of my favorite pairings:

• With a veggie side: Pair it with my Maple Balsamic Brussels Sprouts for a sweet and savory combination that will feel elevated without the extra work.
• With a holiday salad: My Harvest Salad Recipe includes kale, apples, dried figs, pomegranate arils, and pecans. It’s the perfect colorful salad to add to your Thanksgiving or Christmas table.
• With cranberry sauce: A scoop of my Cranberry Sauce with Maple Syrup adds just the right touch of tartness and sweetness to balance the richness of the squash.
• With meats: Serve this stuffed acorn squash with quinoa alongside Herb Roasted Turkey, Reverse Sear Prime Rib, or Reverse Sear Beef Tenderloin for a complete holiday spread.

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Other Acorn Squash Recipes You Might Like

If you enjoyed this vegan acorn squash recipe, you might like these other fall favorite squash recipes:

• If you are craving a fall salad, try my Acorn Squash Salad. Made with arugula, pepitas, cranberries, goat cheese, and pomegranate seeds, it has everything you crave during the holiday season.
• Another reader favorite squash recipe is my Roasted Acorn Squash Slices! It takes the basic acorn squash but turns it into an easy side dish with a quick maple-cinnamon glaze.

Photos by Tanya Pilgrim.

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Quinoa Stuffed Acorn Squash Recipe

Tender roasted squash halves filled with a savory-sweet quinoa stuffing of apples, cranberries, pecans, and fresh herbs. Vegan, gluten-free, and make-ahead friendly, this is the perfect holiday main or side dish.

Course Side

Cuisine American

Diet Gluten Free, Vegan

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 291kcal

Author Aysegul Sanford

Ingredients

To Roast the Acorn Squash

• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cumin
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons olive oil
• 4 large acorn squash cut in half and seeds removed

To Make the Stuffing:

• 1 tablespoon olive oil
• 1 onion medium-size / chopped (~1 1/4 cup)
• 3 stalks celery chopped (~3/4 cup)
• 1 apple peeled and cut into small ½ inch cubes
• 2 cloves garlic minced
• 2 ½ cups cooked quinoa from 1 cup uncooked quinoa
• ½ cup dried cranberries chopped finely
• ½ cup pecans coarsely chopped
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup fresh parsley chopped, plus more as garnish
• Handful of pomegranate seeds as garnish (optional)

Instructions

• Preheat the oven to 400°F (204 °C). Line a baking sheet with parchment paper.
• In a small bowl, mix together onion powder, garlic powder, cinnamon, cumin, salt, and pepper.
• Brush the insides of acorn squash with olive oil.
  
• Sprinkle each half with the spice mixture, ensuring that it is evenly distributed.
• Arrange the squash cut-side down and roast for 40 minutes, or until a knife inserted into the flesh of one of the squash comes out easily. Let it cool on the counter for 5 minutes before stuffing.
• While the acorn squash is roasting, make the stuffing. Heat olive oil in a large skillet over medium-high heat. Add the onion and celery, and cook, stirring frequently, until translucent, 5-6 minutes.
• Add the apple and cook for 3-4 more minutes, or until the apples are softened.
• Stir in the garlic and cook for 30 seconds.
  
• Add the cooked quinoa, cranberries, pecans, and season with salt and pepper. Give it a stir and turn the heat to medium-low. Let it cook for 7-8 minutes, stirring occasionally to ensure it remains moist. If you feel like it is drying, add in a few tablespoons of water.
• Taste for seasoning and add more, if necessary. At the last minute, stir in the parsley.
• To assemble, fill each roasted acorn squash half with the stuffing and garnish it with pomegranate seeds (if using) and more parsley before serving.
  

Notes

• Yields: This recipe makes 8 halved stuffed acorn squash, which is ideal for serving 8 as a side dish. If you are serving it as a main dish, I would recommend serving 2 halves per person. The nutritional values listed below are per serving of one half.
• Filling: Take the time to cut up your apple evenly to ensure that you get some with each bite. I also recommend chopping up the cranberries for the same reason.
• Make ahead: You can roast the acorn squash and make the filling a day (or two) in advance. Bring them to room temperature and store them in an airtight container in the fridge. Assemble and bake right before serving.
• Storing leftovers: Bring them to room temperature and store in the fridge in an airtight container for 3-4 days. 

Nutrition

Calories: 291kcal | Carbohydrates: 48g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 461mg | Potassium: 979mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1037IU | Vitamin C: 29mg | Calcium: 104mg | Iron: 3mg

Using apples in a savory salad isn’t new, but I think most apple salads miss a chance to pair them with something as sturdy and earthy as kale. A good dressing is key, especially when kale is involved, because let’s be honest, on its own, it’s not everyone’s favorite (my husband would agree). 

For me, the magic is in the balance of textures and tastes. Sweet, crisp apples meet earthy kale, all tied together with a dreamy maple Dijon dressing. Then comes the crunch from sunflower seeds, which makes every bite a little more exciting.

I call it a slaw because I was inspired by the Kale Apple Slaw at Tropical Smoothie Café, a cult-favorite dish that I loved so much that I had to recreate it in my own kitchen. It’s the kind of salad I make as part of my weekly meal prep because it holds up so well in the fridge. 

One bite and I think you’ll agree, let’s make it together.

Kale and Apple Slaw Ingredients 

You only need a handful of produce and a few basic pantry staples to make this fresh kale apple coleslaw. You’ll find the full list in the recipe card below, but here are a few helpful notes from my testing on ingredients and substitutions:

For the Dressing

It is no secret that the dressing is the most important part of any kale salad, as sturdy kale leaves can use a ton of help when it comes to flavoring. I decided to use my Maple Dijon Vinaigrette as it offers the perfect balance of sweet and tangy flavors that complements the rest of the ingredients.

Below are a couple of notes from my recipe testing:

Maple syrup: I love the caramel-like sweetness it brings with the Dijon. For a lighter, citrusy twist, swap it with orange juice. Honey also works if you prefer a richer sweetness. I tested this slaw with all three, and while each works, they give the salad a slightly different character.

Apple cider vinegar: A key ingredient. It adds acidity to the dressing and also ties the apples into the overall flavor. If you don’t have it, red wine vinegar works too, but the taste is a little sharper.

For The Slaw

Apple: Crisp, firm apples hold up best. Fuji, Pink Lady, and Honeycrisp are my top picks, though tart Granny Smith is also great. Whatever you choose, slice or cube them just before serving to avoid browning.

Kale: I usually go with curly kale, but lacinato kale (aka Tuscan kale) works just as well. Each type has a different flavor and texture. If you’re not sure which to use, my Types of Kale guide can help you decide.

Seeds and nuts: I often use sunflower seeds, especially when I want to keep the recipe nut-free. When I do use nuts, I prefer raw almonds, pecans, or walnuts. Their mild taste lets the kale and apples stand out.

Cabbage: Red cabbage adds color and a subtle earthy note, but green cabbage works if that’s what you have. The thinner you slice it, the better it absorbs the dressing. I usually shred it with this insert I keep in my food processor, which I’ve found safer and quicker than a traditional mandoline. If you’re pressed for time, a bagged coleslaw mix is a fine shortcut.

Red Onion: Even though red onion has a stronger taste, I like using it here because it stands up well against hearty kale and crisp cabbage. If you prefer something milder, green onions are a good alternative.

How to Make Kale Apple Slaw

One of my favorite things about this kale apple salad, besides how fresh and crunchy it is, is how easily it fits into any meal. It lasts for days in the fridge and pairs with just about anything. Here’s how I put it together:

Step 1 – Make the salad dressing: In a small bowl, whisk together the maple syrup, dijon mustard, apple cider vinegar, olive oil, salt, and pepper. 

Then, add the sliced red onion to the dressing mixture and let it steep in the mixture while you prepare the rest of the ingredients. The vinegar takes away the sharp edge of raw onion, making it softer and slightly sweeter.

Step 2 – Prepare the salad: In a large mixing bowl, add the shredded kale, shredded carrots, and sliced red cabbage. Drizzle with the dressing and red onion, then use your hands to lightly massage the kale to break down the tougher parts of the leaves, making them more tender, less bitter, and better at soaking up the dressing. 

Step 3 – Serve: Top it off with the sliced apple and sunflower seeds. Toss the mixture one more time to evenly distribute the toppings, and serve immediately for the best crunch and freshest flavor.

How To Make Ahead and Store?

This easy slaw recipe is meal-prep friendly, holding up beautifully in the fridge for days, so you can enjoy a crisp side dish all week long. Here are the best ways to ensure it stays fresh:

Make ahead: The Maple Dijon Vinaigrette can be prepared up to 2 days in advance and stored in a mason jar in the fridge. On the day you plan to serve, simply toss it with the kale, cabbage, and carrots, then add the apples just before serving. Assembly takes only about 5 minutes.

Storage: Once assembled, the slaw will keep in an airtight container in the fridge for up to 3 days. For the best texture and color, slice the apples right before eating to prevent browning.

What to Serve with Apple Kale Slaw

This kale and apple slaw is one of those salads that just works with almost anything. It’s crisp, colorful, and adds a fresh bite that makes any meal feel a little brighter. Here are a few of my favorite ways to enjoy it:

• Pair it with grains: For a more filling meal, consider adding a cooked grain like quinoa, bulgur wheat, or wild rice. They will soak up the maple dijon dressing and turn it into a quick lunch you can grab from the fridge.
• With turkey: If you need a light but satisfying dinner in under an hour, pair this slaw with my Turkey Tenderloin. The turkey is juicy, tender, and quick to cook, so you can have a balanced meal even on a weeknight. 
• With chicken: My Baked Bone-In Chicken Breast is one of my favorite proteins to serve on top. The crispy skin and juicy meat add just enough richness.
• With meatloaf: Serve the slaw with my Turkey Meatloaf to lighten up a classic comfort food dinner. The fresh crunch balances the comfort of the meatloaf without feeling heavy.

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Other Kale Recipes You Might Like:

If this recipe convinced you to give kale a chance, I am confident that you’ll be looking for more. So, here are a few other fresh kale salad recipes that I know you’ll enjoy:

• If you’re in the mood for something cozy and seasonal, my Fall Harvest Salad is packed with all the fall flavors we love and is drizzled with a sweet dressing that ties it all together.
• For a crunchy, make-ahead option, my Brussels Sprout Kale Salad includes shaved Brussels sprouts and kale with a bright vinaigrette.
• And when you’re craving something simple and satisfying, my Kale and Avocado Salad comes together in minutes with a sweet-sour dressing you’ll want to drizzle on everything.

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Kale Apple Slaw Recipe

15 minute Kale Apple Slaw recipe that is perfect for a satisfying and filling meal. Also gluten free and vegan, you can make a batch as a part of your weekly meal prep and enjoy it throughout the week.

Course Salad

Cuisine American Vegan

Diet Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 407kcal

Author Aysegul Sanford

Ingredients

For The Maple Dijon Vinaigrette

• 2 tablespoons maple syrup
• 1 tablespoon dijon mustard
• 1 clove garlic minced
• 2 tablespoons apple cider vinegar or red wine vinegar
• ¼ cup olive oil
• ½ teaspoon Kosher salt
• ¼ teaspoon black pepper
• ½ small red onion sliced thinly

For The Kale Apple Slaw

• 6 cups curly kale (1 bunch destemmed and cut into ribbons)
• 2 carrots shredded
• 1 cup red cabbage sliced thinly
• 1 apple sliced thinly
• 1 cup sunflower seeds or any other nuts

Instructions

• To make the salad dressing: Whisk together maple syrup, dijon mustard, garlic, apple cider vinegar, olive oil, salt and pepper in a small bowl or in a mason jar. Add in the sliced red onion and let it steep in it as you work on the rest of the ingredients.
  
• To make the Apple Kale Slaw: Place kale, shredded carrots and sliced red cabbage in a bowl. Drizzle it with the dressing. Using clean hands, give them a light massage making sure to distribute the dressing evenly throughout the salad. As you massage, the tough kale leaves will soften.
  
• Top it off with sliced apple and sunflower seeds. Give it a toss and serve.
  

Video

Notes

• Yields: This recipe makes about 7 to 8 cups of salad and is ideal for four servings. The nutritional values below are per serving.
• Steep the red onion: This is an optional step but letting your red onion slices soak in the dressing will give them a great texture and make them less bitter and overpowering.
• Slice everything thinly: To make sure every bite of this recipe bursts with flavor, make sure you thinly slice all of your ingredients. Small pieces make it easier for your veggies to soak up the tangy dressing.
• Massage the kale: Though it may seem like an odd step, massaging the kale is crucial to giving your leaves the perfect, tender texture. The massaging process infuses the kale with the acidic dressing, which helps break down the parts of fresh kale that are hard to digest.
• Storage: Once prepared, kale and apple coleslaw will stay fresh in an airtight container for up to 3 days. Be sure to store it in an airtight container in the fridge.

Nutrition

Calories: 407kcal | Carbohydrates: 28g | Protein: 9g | Fat: 32g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Sodium: 381mg | Potassium: 585mg | Fiber: 7g | Sugar: 15g | Vitamin A: 8535IU | Vitamin C: 48mg | Calcium: 148mg | Iron: 3mg

Every fall, my husband and I make it a point to go apple picking. And like most apple-picking trips, we always come home with more apples than we need. When that happens, this simple vegan apple crisp is the first thing I turn to.

What I love about this version is that it delivers all the comfort of a traditional crisp but with a lighter approach. Instead of the usual butter-flour-sugar crumble, the topping is made with rolled oats, almond flour, shredded coconut, and a touch of coconut oil.

It’s still golden, crisp, and satisfying, just a little more in line with how I like to bake at home.

And the best part? It’s vegan, dairy-free, and gluten-free, so it’s one of those desserts you can easily share or enjoy yourself, no special occasion needed.

Ingredients You’ll Need

As it is with any fruit crisp recipe, this no-sugar-added apple crisp recipe consists of two sets of ingredients: the apple layer and the crispy topping. You’ll find the full list in the recipe card below, but here are a few notes on  key ingredients to help you get the best results:

For The Apple Layer:

Apples: You can use any type of apples you like. Use one type of apple or a combination of apples that offer different flavors. I usually use Fuji, Gala, and Honeycrisp apples, as they are sweeter than most other types, which helps make the crisp minimally sweetened. I also like to incorporate a Granny Smith apple for a little tartness.

Maple syrup: I use a small amount of maple syrup to coat the apples, but you can also use one tablespoon of coconut sugar, brown sugar, agave, or even regular sugar.

Lemon juice: Freshly squeezed lemon juice brightens everything up and keeps your apples from browning before baking. For this recipe, I wouldn’t recommend bottled juice.

Salt: I use kosher salt here. Don’t skip it, because even that tiny pinch enhances the sweetness coming from apples and makes the crisp taste richer.

Arrowroot powder: This helps the apple juices thicken as they bake, so you don’t end up with a watery crisp. An equal amount of cornstarch would be a great alternative.

For The Crisp Topping:

Oats: Use rolled oats (also called old-fashioned oats) for the best chewy texture. Quick oats will not work as they are thinner and tend to disappear into the bake. If you are curious about the difference, check out my Rolled Oats vs. Quick Oats guide for a full breakdown.

If you are following a gluten-free diet, make sure to purchase gluten-free certified rolled oats.

Almond flour: Almond flour and almond meal both work in this recipe. I often use Blue Diamond Almond Flour because it is finely ground and easy to find, but Trader Joe’s almond meal is a good choice, too. 

If you can’t find almond flour at the store (or need a cheaper alternative), you can make it at home following my comprehensive guide on How to Make Almond Flour.

How to Make The Best Vegan Apple Crisp: Step-by-Step Instructions

This easy vegan apple crisp might look like something that belongs on a holiday table and takes hours to pull off, but it is actually super simple to make. Here’s how I do it:

Step 1 – Prepare the apples: Chop your apples into small cubes. I prefer smaller chunks so they bake evenly and get soft all the way through. Once they’re cut, toss them in a medium bowl with maple syrup, lemon juice, cinnamon, salt, and arrowroot until everything looks coated. 

Step 2 – Make the crisp topping: In a large bowl, stir together the oats, almond flour, shredded coconut, cinnamon, salt, coconut oil, maple syrup, and pecans. Mix until it starts to clump together in little bits because those clumps are what bake into those crunchy clusters everyone loves.

Rolled oats are the best choice here since they hold their shape in the oven and give you that real “crisp” texture. Quick oats are thinner and tend to disappear into the mix. 

Step 3 – Assemble the crisp: Spread the apple mixture evenly in a 9 or 10-inch baking dish. You can use a glass or ceramic pie plate or a square baking pan. The important thing is to ensure that cubed apples are spread evenly at the bottom of the dish.

Spread the topping on top. No need to worry about making it perfect. The uneven clusters are what make this simple apple crisp extra crunchy in the end.

Step 4 – Bake: Bake in a preheated 350°F (177 °C) oven for about 40 to 45 minutes. You’ll know it’s ready when the topping is golden brown and you see the apples bubbling around the edges.

I did not experience this, but if the topping browns a little too quickly, you can cover the dish loosely with foil towards the end.

Step 5 – Cool and serve: Let the crisp rest for about 10 minutes before serving so the juices settle and the topping stays crunchy. I know it’s hard to wait, but it’s worth it.

How To Store, Reheat, and Freeze Apple Crisp

This gluten-free apple crisp is at its best when it comes out of the oven warm and sizzling, but you can definitely make it ahead or save leftovers to enjoy later. Here’s what I’ve found works best:

Storage: This recipe yields approximately 6 servings, and while it typically disappears quickly, any leftovers can be stored in an airtight container in the refrigerator for up to 4 or 5 days.

Reheating: When you are ready to serve, warm it in the oven at 300°F (149 °C) to 350°F (177 °C) for about 10 to 15 minutes. The microwave works in a pinch, but the topping will soften instead of staying crisp.

Freezing: Apple crisp freezes well for up to 2 months, and you have two options:

• Freeze before baking: Assemble the crisp in a freezer-safe dish, cover tightly, and freeze. When you are ready, bake it straight from frozen at 350°F (177 °C), adding a little extra time until the apples are tender and the top is golden. This is the best option if you want the topping to stay crunchy.
• Freeze after baking: Let the crisp cool completely, then wrap it well (to prevent freezer burn) and freeze. When you are ready to enjoy, thaw it overnight in the fridge and warm it in the oven at 350°F (177 °C) for 15 to 20 minutes. The topping will be softer than when freshly baked, but the flavor will still be delicious.

Variations & Substitutions 

One of the best things about this butterless apple crisp is how easy it is to adapt to your own needs and preferences. Here are a few ideas from my recipe testing:

• Nut-Free: If you want to skip the nuts, swap the almond flour for oat flour and leave out the pecans. The crisp topping will not be as crunchy, but it can be a good substitute.
• Sugar-Free Keto: For a keto or sugar-free version, replace the maple syrup with monk fruit sweetener or your favorite keto sweetener. Alternatively, if you want to make a sugar-free apple crisp, you can omit adding maple syrup completely. It won’t have the subtle sweetness that maple syrup offers, but it will still be delicious.
• Mix-ins and spices: Try soaking raisins in warm apple juice and stirring them into the filling along with a pinch of ground cloves for a bit more spiciness. You can also experiment with chopped dates and even add a dash of cardamom if you are a fan of those cozy spices.

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More Apple Recipes You Might Like

If you loved this apple dessert, there are plenty of other apple recipes you can try this season:

• My No Sugar Crockpot Applesauce is one of the simplest ways to use up extra apples and makes the perfect snack or baking staple during the fall months.
• For a quick breakfast, try my Apple Cinnamon Oatmeal. It’s ready in 15 minutes and has all the warm fall flavors we love in a bowl. 
• Or, if you’re feeding a crowd, Baked Apple Oatmeal is the ultimate make-ahead breakfast, perfect for fall.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

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Vegan Apple Crisp Recipe

The best vegan apple crisp recipe made without the use of butter and refined sugar (sweetened with maple syrup and fresh apples). Caramelized apples topped with almond flour-oat topping for a perfect vegan apple crumble for fall. Vegan, gluten-free, dairy-free, refined sugar free.

Course Breakfast Sweets, Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 481kcal

Author Aysegul Sanford

Ingredients

For The Apple Layer:

• 4 apples medium sized – cut into ½ inch cubes*
• 1 tablespoon maple syrup
• 1 teaspoon lemon juice
• 1 teaspoon ground cinnamon 2 gr
• ½ teaspoon kosher salt
• 2 tablespoons arrowroot powder or cornstarch – 14 gr

For The Crisp Topping:

• 1 cup rolled oats not the quick-cooking kind- 100 gr
• 1 cup almond flour 120 gr. (or almond meal)
• ½ cup unsweetened shredded coconut 40 gr (optional)
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 7 tablespoons coconut oil melted and cooled
• ⅓ cup maple syrup
• ½ cup pecans roughly chopped 50 gr

Instructions

• Preheat oven to 350 degrees F.

To prepare the apples:

• Place apples, maple syrup, lemon juice, ground cinnamon, kosher salt, and arrowroot powder in a bowl. Give it a stir. Place it in a 9 or 10-inch baking dish.

To prepare the crisp:

• Mix together the rolled oats, almond flour, shredded coconut, ground cinnamon, kosher salt, coconut oil, maple syrup and pecans in a bowl. Mix until well combined.
  

To Assemble & Bake:

• Distribute the crisp topping onto the apples in an even layer.
  
• Bake for 40-45 minutes or until the topping turns lightly golden.
  
• Serve with a scoop of vanilla ice cream or a cup of almond milk on the side.

Video

Notes

• Yields: This recipe makes 6 generous servings (approximately 3/4 to 1 cup per serving). The nutritional values below are per serving and do not include optional ice cream on top.
• * What kind of apples should I use? Feel free to use any kind of apples you like. I personally prefer using two different kinds for different flavors, but either way would work.
• Can I make it ahead? You can prep the apples a day in advance and keep them in an airtight container in the fridge until you are ready to use them. They will probably brown a little bit, but since you will bake them, it shouldn’t be a problem. I do not recommend making the vegan crumble topping in advance as it could get soggy. Luckily, it takes no more than 5 minutes to put all the ingredients in a bowl and mix them.
• How to store the leftovers? This recipe serves 6 servings. I doubt that you will have any leftovers, but if you do, place it in an airtight container and keep it in the fridge for up to 2 days. When ready to serve, warm it in a low heat oven (250-300 degrees F) for 5-10 minutes.

Nutrition

Calories: 481kcal | Carbohydrates: 48g | Protein: 7g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 198mg | Potassium: 264mg | Fiber: 7g | Sugar: 26g | Vitamin A: 72IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 2mg

How to Make Brussels Sprouts with Maple Syrup and Balsamic?

Making these maple balsamic roasted Brussels sprouts takes just a few simple steps. The most time-consuming part is slicing the Brussels sprouts in half—after that, it’s mostly hands-off while the oven does the work. Below are the steps:

1. Gather your ingredients: You’ll find the full list in the recipe card below. Below are a few ingredient substitutions:
   • Oil: I opted for extra virgin olive oil, but any flavorless oil, such as avocado oil, would also work.
   • Honey: While the flavor profile will change slightly, honey can be a good substitute for maple syrup. 
2. Preheat & Prep: Preheat your oven to 425°F (218°C). Line a sheet pan with parchment paper for easy cleanup, or roast directly on the pan for more caramelization.

3. Arrange and season: Spread the halved Brussels sprouts directly onto the pan. Drizzle with olive oil, then sprinkle with kosher salt and freshly ground pepper. Toss lightly on the pan, then arrange in a single layer, cut side down. Don’t skip this step as it is crucial for crispy Brussels sprouts.

4. Roast: Roast for 20–25 minutes, flipping halfway through. They should be deeply golden and tender.

5. Prepare the maple balsamic glaze: Let them rest for 5 minutes, then transfer to a bowl. In a small bowl, mix the balsamic vinegar and maple syrup. Drizzle this maple glaze for Brussels sprouts over the top and toss gently to coat.
6. Finish & serve: Add optional toppings like chopped toasted pecans and pomegranate seeds for extra flair. Serve your roasted maple Brussels sprouts warm and enjoy!

Expert Tips:

This balsamic maple Brussels sprouts recipe is pretty straightforward, but there are a couple of things I want to highlight to help you get the best results.

• Keep an eye during the last 10 minutes: Brussels sprouts can go from perfectly roasted to overdone quickly. Start checking around the 20-minute mark, and give them a toss to promote even browning.
• Don’t toss the loose leaves: Any leaves that fall off during trimming will crisp up beautifully in the oven. Leave them on the pan—they’ll add great texture and a bit of crunch.
• Great served warm—or cold: While I prefer serving this dish warm, the flavors hold up well even when served at room temperature or chilled. It’s a versatile side that works beautifully for gatherings or even for meal prep.

Serving Suggestions:

While most people think of roasted balsamic Brussels sprouts as more of a holiday side dish (and trust me, it’s one of my favorite Thanksgiving veggie sides), I make it all year round . Below are a few of my favorite pairings:

• Roasted or grilled meats: Serve them as a side dish with Oven Baked Chicken Skewers, Roast Turkey Tenderloin or Grilled Cornish Hens for a balanced and flavorful meal. The sweet and tangy glaze pairs especially well with savory proteins.
• Bowls & grain salads: Add these roasted Brussels sprouts to your favorite grain bowls like my Homemade Cava Bowl or Quinoa and Sweet Potato Bowl. They also make a great warm or cold topping for green salads—perfect for adding a flavorful veggie boost.
• Vegetarian mains: Pair them with hearty vegetarian dishes like lentil loaf, stuffed acorn squash, or a creamy risotto. The sweet-savory flavor of the Brussels sprouts adds a satisfying contrast, making the plate feel complete.

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Brussels sprouts can surprise you in the best way. Here are a few more recipes I love making when I have a fresh bag in my fridge.

• If you have never tried Brussels sprouts raw, this Shaved Brussels Sprouts Salad is the perfect place to start. It is fresh, crunchy, and so easy to pull together.
• This Brussels Sprout and Kale Salad is a great way to switch things up from the usual greens. It is easy to make ahead and holds its texture beautifully.
• I love serving Roasted Brussels Sprouts with Tahini Yogurt Sauce when I want something easy that still feels restaurant-worthy.

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Maple Balsamic Brussels Sprouts Recipe

These Maple Balsamic Brussels Sprouts are golden, crisp, and full of flavor—the perfect easy vegetable side dish for weeknights or holiday gatherings.

Course Side Dish

Cuisine American Vegan

Diet Gluten Free, Vegan

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 148kcal

Author Aysegul Sanford

Ingredients

• 1 lb Brussels sprouts clean and sliced in half lengthwise
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon grond black pepper
• 3 tablespoons balsamic vinegar
• 2 tablespoons maple syrup

Optional Toppings *

• ¼ cup pomegranate arils optional
• ½ cup pecans chopped, optional

Instructions

• Preheat the oven to 425 degrees F/218 C. Line a baking sheet with parchment paper.
• Spread the prepared Brussels sprouts in the pan, drizzle with olive oil, and sprinkle with kosher salt and black pepper. Toss to combine. Spread them, cut side down, in a single layer.
  
• Roast for 20-25 minutes until tender, tossing halfway through.
  
• Let it cool for 5 minutes, then transfer it to a large bowl.
  
• Mix the balsamic vinegar and maple syrup in a bowl. Drizzle it over the roasted Brussels sprouts and toss to combine.
• Taste for seasoning and add more if needed.
• Transfer to a serving platter or bowl and garnish with pecans and pomegranate seeds, if using. Serve.
  

Video

Notes

• Yields: This recipe makes about 3 cups of roasted Brussels sprouts with maple and balsamic, which is ideal for four servings as a side dish. The nutrition information below does not include the optional toppings.
• Storage: Leftovers can be stored in an airtight container in the fridge for upto 4 days. Be sure to bring it to room temperature before storing.
• Reheating: I find that reheating them in the oven is the best way to keep their crispiness. Simply preheat the oven to 350°F (175°C) and warm for about 10 minutes, or until heated through.
• Air fryer method: If you prefer cooking Brussels sprouts in an air fryer to save on time, simply preheat your air fryer to 375°F, spread the halved sprouts on a single layer, and air fry for 15 minutes, rotating halfway through. 
• It’s easy to customize this dish with a variety of optional toppings. Below are some ideas:
  • Nuts: The toasted pecans and pomegranate seeds are optional, but they elevate the dish with texture and color. You can easily swap the pecans for other nuts, such as walnuts, hazelnuts, or sliced almonds. 
  • Fruit: For a fruity touch, try using dried cranberries or chopped dried apricots instead of pomegranate seeds. 
  • Cheese: And if you want to add a bit of richness, a sprinkle of crumbled goat cheese or shredded Parmesan cheese works beautifully too.
  • Bacon: For a smoky-salty bite, try crumbling in some cooked bacon. I prefer baked turkey bacon, but regular bacon would also work.

Nutrition

Calories: 148kcal | Carbohydrates: 19g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 614mg | Potassium: 477mg | Fiber: 4g | Sugar: 10g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 62mg | Iron: 2mg

How to Roast Whole Carrots?

Roasting carrots in the oven is just a few easy steps. Whether you’re prepping for a weekday dinner or a special gathering, here’s how to make roasted carrots that are tender, flavorful, and beautifully caramelized.

1. Gather your ingredients: You’ll find the complete list in the recipe card below, but here are a few substitutions and optional add-ins:
   • Oil: Extra virgin olive oil is what I use most often, but melted butter or avocado oil are great options, too.
   • Seasonings: Keep it simple with salt and pepper, or add spices like cumin, smoked paprika, garlic powder, or even a touch of cinnamon for warmth.
   • Fresh herbs: Fresh thyme is a favorite, but rosemary, oregano, or chopped parsley also work beautifully. Feel free to adjust the herbs based on what you’re serving—using the same or complementary herbs can help bring the whole meal together.
   • Sweeteners:  For holiday versions like honey-roasted carrots, try drizzling with a tablespoon of honey or maple syrup or sprinkling with a bit of brown sugar. If you’re after a more glazed finish, check out my Maple Roasted Carrots recipe for a richer, sweeter take.
2. Preheat & Prep: Preheat your oven to 425°F (218°C). I usually roast vegetables directly on the sheet pan because I find that the hot surface helps them caramelize better—especially when it comes to onions or root veggies. But if you prefer easier cleanup, feel free to line your pan with parchment paper or aluminum foil.

3. Season the carrots: Place your carrots on the prepared sheet in a single layer. Drizzle with olive oil and season with salt and pepper. Give them a good toss so they’re evenly coated.
4. Roast the carrots: Pop the tray into the oven and roast carrots in oven for about 25 minutes, or until fork-tender. Test doneness by inserting a fork into the thickest part—if it slides in easily, they’re ready.
5. Serve and garnish: Transfer the baked whole carrots recipe to a platter and top with fresh parsley or your favorite herb for a little extra color and flavor.

Expert Tips

A few final tips to make your easy baked carrots even better:

• Carrot tops: If your carrots have tops, you can trim them down but leave a little bit for a rustic look. And don’t toss those tops! They’re great for making a vibrant carrot top pesto—fresh, herby, and perfect for using up the whole vegetable.
• For extra caramelization: Don’t flip the carrots during roasting—just let them roast cut-side down. This allows the natural sugars in the carrots to caramelize where they’re in contact with the hot surface, giving you those golden, slightly crisp edges that are so delicious.
• Using baby carrots: While this recipe works well with any type of carrot, baby carrots tend to cook faster due to their smaller size. If you’re using this recipe to make roasted baby carrots, start checking for doneness around the 15-minute mark to avoid overcooking.
• Cutting them in chunks: If you prefer, you can cut the carrots into 1½-inch pieces. Roasting them in chunks should take about the same amount of time, as long as they’re evenly sized.

Serving Suggestions

This simple carrot side dish pairs beautifully with so many mains. Here are a few of my favorite ways to serve it:

• Roasted Chicken – You really can’t go wrong pairing these carrots with any kind of roasted chicken, but I especially love serving them alongside a whole roasted chicken or bone-in chicken breast. The flavors and textures just work so well together.
• Prime Rib – These carrots are a great way to add a pop of color to your prime rib dinner, which I usually serve for Christmas. One of my favorite tricks is to roast the carrots while the meat is resting—everything comes together beautifully without any extra fuss.
• Leg of Lamb – For a festive Easter meal (or any special occasion), serve these roasted carrots with roasted leg of lamb. The natural sweetness of the carrots is a great complement to the rich, savory lamb.

My Favorite Way to Serve Whole Roasted Carrots:

While this easy roasted carrots recipe is a delicious side dish straight from the oven, I love giving it a Mediterranean twist when I have a few extra minutes. The flavor profile in this version is inspired by my roasted carrot hummus recipe.

I top the carrots with a cup of canned (and drained) chickpeas, a handful of crumbled feta cheese, fresh dill (or any other fresh herb I have on hand), and pomegranate seeds.

Then, I finish it off with a generous drizzle of my tahini lemon sauce.

It takes no more than 10 additional minutes, but it transforms this basic savory roasted carrots dish into a colorful, crowd-pleasing vegetable side dish that’s just a little extra special.

More Carrot Recipes You Might Like:

• Raw Carrot Salad
• Ginger Carrot Soup
• Carrot Muffins with Almond Flour

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Roasted Whole Carrots Recipe

This Roasted Whole Carrots recipe is all about simplicity and flavor. With just olive oil, salt, and pepper, the natural sweetness of the carrots shines through. It's a versatile side that fits seamlessly into everyday meals or special holiday spreads.

Course Side Dish

Cuisine American

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 104kcal

Author Aysegul Sanford

Ingredients

• 2 lbs whole carrots cleaned, stems cut, and peeled
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon chopped fresh parsley

Instructions

• Preheat the oven to 425 °F (218 °C).
• Place the carrots onto a large baking sheet* in a single layer.
• Drizzle with olive oil and sprinkle with salt and pepper.
• Toss to ensure all carrots are coated evenly with the oil and seasoning.
• Roast in the preheated oven for 20-25 minutes or until fork tender. You can check doneness by inserting a fork into the thickest part of a carrot; if it comes in and out easily, it should be ready.
• Transfer onto a serving platter and garnish with parsley before serving.

Notes

• Yields: Two pounds of roasted carrots serve 6 as a side dish. The nutritional values below are per serving.
• Carrots: I used whole carrots that are sold with stems. They tend to be thinner than regular carrots sold in plastic bags. This recipe would work with any carrot, but please remember that there is a direct correlation between the thickness of the carrots and cooking time. For best results, I recommend cutting larger carrots vertically to ensure they are equal in size for even roasting.
• Lining the baking sheet: I usually roast carrots without lining the baking sheet with parchment paper, as roasting them directly on the hot surface caramelizes them better. However, you can line the baking sheet with parchment paper if preferred.
• To Store: Let the roasted whole carrots cool, then transfer them to an airtight container. They’ll keep well in the refrigerator for 3 to 4 days. You can enjoy them cold, at room temperature, or reheated.
• To Reheat: I prefer warming them up in a low-heat oven (around 300°F/150°C) for 10–12 minutes. This gentle method helps preserve their texture and prevents them from drying out. You can also reheat them in a covered skillet over low heat if you’re short on time.
  To Freeze: While you can freeze roasted carrots, the texture will be softer once they are thawed. If that’s okay with you (for soups or purees), place the cooled carrots in a freezer-safe bag or container and freeze for up to a month. Thaw it overnight in the fridge and reheat it in the oven for best results.

Nutrition

Calories: 104kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 299mg | Potassium: 489mg | Fiber: 4g | Sugar: 7g | Vitamin A: 25316IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 1mg

Is there anything better than tangy cheese coated in breadcrumbs and baked until crisp on the outside and creamy on the inside? I think not. I also think that goat cheese makes some of the most flavorful dishes, so make sure to try any of our Goat Cheese Recipes if you are a fan as well. 

On a side note, if you’ve ever been to Lisa Vanderpump’s restaurant, Sur, then you know all about their famous fried goat cheese balls. I know people who visit the restaurant just to order them! The good news? With our recipe, you can now recreate a baked version of the goat cheese balls at Sur right at home. They’re just as delicious but a bit lighter and perfect for any occasion.

Ingredients

This baked goat cheese ball recipe is made with just a handful of simple ingredients readily available in any grocery store. We will need:

• Fresh herbs: I love the savory mix of fresh thyme and parsley. Other herbs that would be delicious include fresh rosemary or basil.
• Panko bread crumbs: We love the extra crisp bite of plain panko breadcrumbs, but this is your chance to have fun with the coating. While it’s not traditional, you can use Italian-seasoned breadcrumbs, Melba toast crumbs, or even swap out half the breadcrumbs for crushed pecans or walnuts. For a gluten-free option, try almond flour crackers. Simply use your food processor to break them down into fine crumbs, making it easy to coat your goat cheese balls to perfection.
• Garlic powder: Garlic powder adds a nice savory bite to the breadcrumb mixture. Toss in some lemon zest for a bright citrus flavor.
• Egg: One large egg is needed to coat the goat cheese before dipping it into the breadcrumbs.
• Dijon mustard: A hint of Dijon mustard adds a unique flavor to the egg mixture.
• Seasonings: All you need is a sprinkle of Kosher salt and black pepper for each layer of the dipping station.
• Goat cheese: We recommend buying a whole goat cheese log instead of goat cheese crumbles. You can buy them in 4 oz portions or a large 12 oz log.

How to Make Goat Cheese Balls?

Goat cheese bites are a quick and easy recipe that requires a quick setup of your breading station and a chill in the freezer. Here are the step-by-step instructions:

1. Prep baking sheet: Line a small baking sheet (small enough to fit in your freezer) with parchment paper.
2. Prepare dipping station: In a small shallow bowl, mix the fresh thyme and parsley. In another small bowl, whisk together the egg, mustard, salt, and pepper. Third, toss the panko breadcrumbs and garlic powder in another small bowl.
3. Cut goat cheese: While you can use a sharp chef’s knife, we prefer unscented dental floss to cut the goat cheese into 12 equal goat cheese rounds. This works best if your goat cheese log is chilled, so do it right after you remove it from the fridge. To slice goat cheese using a dental floss:
   1. Using a knife, score the surface of the goat cheese log into 12 equal sections.
   2. Cut yourself a long (about 20 inches long) unscented dental floss and slide it under the log at the first score mark.
   3. Cross the ends of the floss over the log, pulling them in opposite directions to slice through the cheese cleanly. Repeat this process until you slice the whole log, wiping the floss with a paper towel as needed.
   4. Roll each piece into a small ball between the palms of your hands.
4. Coat goat cheese balls: Start by dipping each goat cheese ball in the herb mixture. Then, roll them in the egg mixture and allow the excess liquid to drip off. Then, gently press them into the panko mixture to ensure they are fully coated.
5. Freeze goat cheese balls: Transfer the goat cheese balls onto the parchment-lined baking sheet. Freeze for 30 minutes.
6. Bake: Preheat the oven to 400 degrees F. Bake the goat cheese balls for 8-10 minutes, or until golden brown.
7. Serve: Cool slightly, drizzle with honey, and serve warm.

Make Ahead and Storage Tips

Talk about a goat cheese appetizer that’s a true make-ahead marvel. The best part? You can prepare these ahead of time, freeze them, and have them ready to pop in the oven whenever you need them. Frozen goat cheese balls that bake up in minutes are a lifesaver when you want something quick, effortless, and absolutely impressive.

• Make Ahead and freezing instructions: Follow the recipe as written, flash freeze them (meaning place them on a sheet pan, freeze until hardened), transfer to a ziplock freezer bag, label, date, and freeze for up to 2 months. If baking from frozen, add 2 minutes to the baking time and keep an eye on them to ensure they are not burning.
• Storage: While these goat cheese bites are best served the day they are made, leftovers can be stored in an airtight container in the refrigerator for 3 days.
• Reheat: Reheat the balls of goat cheese in a low oven (300 degrees F) until warm, about 5 minutes.

Serving Suggestions

When it comes to serving baked goat cheese balls, the possibilities are as delightful as the dish itself! Whether you are planning an elegant appetizer, a show-stopping salad, or just looking to add a little magic to your meal, these versatile bites have you covered. 

• Appetizer: Serve them with a drizzle of honey or extra virgin olive oil. Or, add them to your Meat and Cheese Platter for a little pizzazz.
• Salad: Enjoy a French classic and turn it into a Baked Goat Cheese Salad. This also does double duty as a delicious holiday appetizer salad or elegant weeknight dinner at home.
• Croutons: Turn them into cheesy croutons to top off a warm, comforting bowl of soup, like creamy Butternut Squash Soup or velvety Zucchini Soup.
• Pasta & grain bowls: Crumble them over pasta or add them to your favorite grain bowls for a tangy goat cheese twist that adds creamy texture and bold flavor.

You Might Also Like

Salads

Shaved Brussel Sprout Salad with Apples and Goat Cheese

Baked Goods

Asparagus Tart with Goat Cheese and Mushrooms

Baked Goods

Goat Cheese Quiche

Fruit Desserts

Maple Sweetened Mixed Berry Goat Cheese Bread Pudding

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Bright red cranberries and tart apples capture the essence of cozy, cold-weather cooking, bringing a festive warmth to your table. This apple cranberry cake is the perfect centerpiece for a holiday gathering, whether celebrating with family or hosting friends. 

And if you find yourself with extra cranberries, don’t let them go to waste—transform them into a stunning Cranberry Almond Tart or a versatile Cranberry Maple Sauce to complement your holiday spread.

Ingredients and Substitutions:

This apple and cranberry cake is made with a list of simple ingredients. Here’s more detail about what we need from the grocery store:

• Cranberries: You can use fresh or frozen cranberries. Take the advice of the Barefoot Contessa herself and buy a few extra bags of fresh cranberries when they are widely available in the fall and freeze the extra. Also, sort through the cranberries and pick out any stems.
• Apples: I recommend a Granny Smith apple since it is tart and balances the sweetness. With that said, you can use any variety of apples you prefer, like Gala, Pink Lady, or Jonagold.
• Coconut Sugar: Coconut sugar keeps the filling naturally sweetened, but you can use light brown sugar instead.
• Orange Zest: Be sure to zest the orange before squeezing it.
• Orange Juice: Freshly squeezed orange juice from a fresh orange will provide the best flavor.
• Ground Cinnamon
• Large Eggs: Ina uses extra large eggs in her original recipe, but I can never get my hands on them. Large eggs work just fine.
• Cane Sugar: I like to use organic cane sugar for the cake recipe, but you can use granulated sugar if that is all you have. Make sure to save some extra for sprinkling on top just before baking.
• Unsalted Butter: Unsalted butter controls the salt in the recipe. If you only have salted butter, omit the salt in the recipe. It is essential to let it cool before mixing it with the rest of the ingredients.
• Vanilla Extract: A hint of pure vanilla extract rounds out the flavors.
• Sour Cream: Full-fat sour cream provides the best texture and tang. Creme fraiche would be a wonderful substitute, or full-fat Greek yogurt, too.
• All-Purpose Flour: Regular all-purpose flour creates a cohesive cake batter. If you want to make this gluten-free, use 1:1 gluten-free baking flour.
• Kosher Salt

How to Make Ina’s Cranberry Apple Cake Recipe?

There is nothing to it. This apple cranberry pie recipe is so easy to make, it will become a new holiday staple. Here are the step-by-step instructions:

1. Preheat oven: Preheat the oven to 325 degrees F/163 C. Grease a 10-inch glass pie plate with butter or cooking spray. 

2. Mix fruit filling: Add fresh cranberries, apple, coconut sugar, orange zest, orange juice, and ground cinnamon to a large bowl. Mix to combine.
3. Whip eggs: Using a hand mixer, beat the eggs on medium-high speed until thickened, about 2 minutes.
4. Add wet ingredients: Add the cup of cane (or granulated) sugar, cooled butter, vanilla extract, and sour cream and mix on low speed until combined.
5. Add dry ingredients: With the mixer still running, add the flour and salt. Mix until just combined. Do not overmix.

6. Fold in fruit mixture: Fold in the cranberry apple mix with a rubber spatula.
7. Transfer to baking pan: Pour the cake batter into the prepared baking dish. Sprinkle the top with the remaining tablespoon of sugar.
8. Bake: Bake for 60-65 minutes, until lightly golden brown. The cake is done when the middle of the cake is pierced with a toothpick, and it comes out clean. Cool for 15 minutes before serving.

How to Store Leftovers?

This cranberry apple dessert is best served the day it is made, but it can be stored for later with fantastic results. Here are my best storage and reheating tips:

• Storage: The cake is very moist because of the fresh fruit. For this reason, I allow it to come to room temperature and then store it in an airtight container in the fridge. The cake will last for 3 days.
• Reheat: While you can enjoy the cake cold, if you prefer it warm, reheat in a low oven (300 degrees F) until warm, about 5-10 minutes, depending on the size of your slice.

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This recipe is adapted from Ina Garten’s cookbook Barefoot Contessa, How Easy Is That?

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Easy Cranberry Apple Cake Recipe

An easy to make and quick to put together Cranberry Apple Cake recipe right out of Barefoot Contessa's cookbook. A recipe that I make every year as soon as the fresh cranberries are available in the market.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 389kcal

Author Aysegul Sanford

Ingredients

• 12 ounces fresh cranberries rinsed and picked over to remove stems (frozen cranberries can also be used)
• 1 Granny Smith apple peeled, cored and diced into 1-inch cubes
• ½ cup coconut sugar or light brown sugar
• 1 tablespoon orange zest grated zest from 1 orange
• ¼ cup orange juice
• 1 teaspoon ground cinnamon
• 2 large eggs at room temperature
• 1 cup cane sugar plus 1 tablespoon to garnish or granulated sugar
• ¼ pound unsalted butter melted, cooled slightly plus more for greasing the pie plate
• 1 teaspoon vanilla extract
• ¼ cup sour cream full fat
• 1 cup all-purpose flour
• ¼ teaspoon kosher salt

Instructions

• Preheat the oven to 325 degrees F/163 C. Grease a 10-inch pie plate with butter or cooking spray and set it aside.
• In a large bowl, add cranberries, diced apple, ½ cup coconut (or brown) sugar, orange zest, orange juice, and ground cinnamon. Mix to combine. Set aside.
• Using a hand mixer, beat the eggs until frothy, approximately 2 minutes.
• Add 1 cup of cane (or granulated) sugar, melted and cooled butter, vanilla extract, and sour cream. Beat on low until thoroughly combined.
• While the mixer is on low, add flour and salt. Mix just until combined. Do not overmix.
• Fold the batter into the fruit mixture, ensuring that the fruit and batter are evenly distributed and mixed.
• Pour the mixture into the 10-inch pie place. Sprinkle with the additional tablespoon of cane sugar.
• Place in the oven and bake for 60-65 minutes* until lightly brown. To test for doneness, insert the cake with a toothpick or sharp knife. It should come out clean when removed.
• Let cool for 15 minutes and serve.

Notes

• Yields: This recipe makes a 10-inch cake that serves 8 slices. The nutritional values below are per serving.
• Baking dish: You must use a 10-inch baking dish. We tested it with a 9-inch pie pan and the cake batter overflowed. However, if you only have a 9-inch baking dish, place it on a baking sheet before baking it in the oven. The baking sheet will catch any cake batter if the cake starts to overflow.
• Bake time*: While Ina Garten’s recipe calls for a baking time of 55 – 60 minutes, we found it took longer for us. I recommend you start checking it with the toothpick test at the 55-minute mark. Then, bake in additional 5-minute increments if it is not ready.

Nutrition

Calories: 389kcal | Carbohydrates: 87g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 133mg | Potassium: 182mg | Fiber: 4g | Sugar: 64g | Vitamin A: 210IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 2mg

I think we can all agree that no holiday meal is complete without everyone’s favorite, creamy mashed potatoes. And no mashed potato recipe turns out as silky as one made with Yukon Golds. 

The reason is simple. They have just the right amount of starch and a naturally buttery flavor that creates the smoothest, creamiest texture without needing a ton of added fat.

Yes, my version uses a bit of butter, sour cream, and milk, but I’ll also share ways to make it your own, whether that means swapping in Greek yogurt, keeping it extra rich, or making it vegan without losing that velvety texture. 

Plus, I’ll walk you through everything you need to know, from whether to peel them to how to season them so they taste restaurant-worthy, and how to make them ahead for your holiday table.

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Ingredients and Substitutions

This recipe for mashed potatoes with Yukon gold is remarkably simple. The adaptability and ease of this recipe are what make it such a classic. It comes together with a few basic ingredients that you can find at any grocery store. 

Yukon gold potatoes: At the supermarket, you may also see these referred to as yellow potatoes, golden potatoes, baby gold potatoes, petite gold potatoes, or even Yukon golden potatoes. While the smaller “baby” potatoes will work for this recipe, I prefer the standard size for ease of peeling. 

Whole milk: Mashed yellow potatoes are intended to be rich and creamy in consistency and that requires a full-fat milk. You could also achieve the same result using half and half. If you prefer to use a vegan milk such as oat milk or almond milk, just be sure you select one that is unsweetened and unflavored. 

Fresh garlic: The real secret to the best gold mashed potatoes is garlic. The infusion of fresh garlic complements the yellow potatoes in such a decadent way. If you’d like an extra intensity here, I recommend that you use roasted garlic, which can easily be prepped in the oven or even in the air fryer!

Unsalted butter: While you can use salted butter, it is harder to control the overall saltiness of the dish this way; using unsalted butter gives you more control to make adjustments later. If you prefer, vegan butter can be swapped in. 

Sour cream: Traditional mashed baby gold potatoes always call for sour cream, as it adds a welcome tang to the side dish. But if you aren’t a fan of sour cream, feel free to substitute in either whole milk plain yogurt (or Greek yogurt) or cream cheese.

Salt & Pepper: I used Kosher salt and black pepper. If you’d prefer a more even color for your Yukon whipped potatoes, you may switch to white pepper instead.

Cheese (optional): I didn’t include cheese to keep it light, but for a cheesy twist, you can fold in a cup of shredded cheddar, Parmesan, or Gruyère just before serving. The heat from the potatoes will gently melt the cheese, adding a richer, more indulgent taste. Alternatively, you can also sprinkle a handful of shredded cheese on top before serving.

Additional toppings (optional): What to add to mashed potatoes for flavor, you ask? There are lots of options that pair well with this pliable mashed yellow potatoes recipe. Some of my favorite toppings include fresh herbs, green onions, and turkey bacon. A true Epicurean upgrade: drizzle some truffle oil on top before serving!

How to Make Yukon Gold Mashed Potatoes?

The steps to prepare my signature creamy Yukon gold mashed potatoes are quite straightforward. I have tested this recipe more times than I can count.

So, if you follow along below, you’ll end up with golden mashed potatoes that disappear faster than any other side dish on the table.

Step 1 – Boil the cubed yellow potatoes: Fill a large pan with cubed potatoes and enough cold water to cover them by about an inch. Stir in 1 tablespoon of kosher salt and bring it to a boil on medium-high heat.

Starting with cold water helps the potatoes cook evenly from the inside out.

Step 2 – Cook the potatoes until fork tender: In my testing, I found that it took about 15-20 minutes to reach the desired consistency when the potatoes were cut into even 1-inch cubes.

You can check doneness by inserting a sharp knife into a potato. If it comes in and out easily, the golden potatoes are done.

Step 3 – Drain the potatoes: Then return the warm potatoes to the pot.

Step 4 – Warm your milk and butter: While the gold potatoes are cooking, place your milk, fresh (or roasted) garlic, and butter in a saucepan and heat on medium-low heat until the butter is melted and the milk is warmed. There is no need to bring it to a boil; you just don’t want to be using cold ingredients.

Step 5 – Add the warmed milk mixture to the pan: Combine the milk mixture with the drained potatoes and lightly mash to combine. You want to move fast here so you can take advantage of the residual heat from potatoes to help you mash easily and reach to that creamy consistency.

Step 6 – Add the sour cream and season: Then continue mashing to your desired consistency. Season your mashed gold potatoes with a sprinkle of kosher salt and pepper to your desired taste.

Transfer it into a serving bowl and add more butter on top, if preferred. 

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Yukon Gold Mashed Potatoes Recipe

These Yukon Gold Mashed Potatoes are easy to make, unbelievably creamy and fluffy, and ready in 30 minutes. A timeless American side dish, whipped Yukon gold potatoes literally go with anything, making them an all-around crowd-pleaser for all year round.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 257kcal

Author Aysegul Sanford

Ingredients

• 2 pounds Yukon gold potatoes peeled* and cut into 1-inch cubes
• 1 tablespoon Kosher salt plus more for seasoning
• ¾ cup whole milk or half and half or heavy cream
• 3 cloves garlic minced
• 6 tablespoons unsalted butter
• ¼ cup sour cream or Greek yogurt
• ¼ teaspoon black pepper or white pepper
• 1 teaspoon fresh herbs such as chives or parsley chopped – optional

Instructions

• Fill a large pan with cold water and add the cubed potatoes, making sure the potatoes are fully submerged. Stir in 1 tablespoon kosher salt and bring it to a boil on medium-high heat.
• Cook the potatoes until tender, 15-20 minutes. You can check doneness by inserting a sharp knife into a potato. If it comes in and out easily, they are ready to go. Drain the potatoes and return them to the pot.
• While the potatoes are cooking, place milk, garlic, and butter in a saucepan and heat on medium-low until the butter is melted and the milk is warmed—there is no need to bring it to a boil.
• Add the warmed milk mixture into the pan containing the now drained potatoes and lightly mash* to combine.
• Add the sour cream and mash all of it to your desired consistency.
• Season with salt and pepper to your desired taste.
• Transfer into a serving bowl, sprinkle with fresh herbs and add more butter on top, if preferred. Serve.

Notes

• Yields: This recipe makes about 2 1/2 to 3 cups of mashed potatoes, ideal for serving six as a side dish. The nutritional values below are per serving. If you are serving a larger crowd, you can double the recipe.
• Should I peel the potatoes? When it comes to peeling, Yukon Gold mashed potatoes offer flexibility. Unlike Russet potatoes, golden potatoes can be used with or without their skin. For the creamiest texture, peel the potatoes before mashing. If you prefer a more rustic flavor or are using baby potatoes, leaving the skin on works perfectly, too. Just note that it will add a slightly earthier texture and taste.
• Tools: I recommend using a hand masher for mashing potatoes, but a food mill or potato ricer can also be used. I do not recommend using a food processor or blender for mashing as you’ll end up with a gooey texture.
• Make ahead, storage and reheating: This recipe can be made a day ahead. To store, let it cool down, place it in an airtight container, and store it in the fridge. Reheat in a preheated 325-degree oven for 10 minutes or until warmed through.

Nutrition

Calories: 257kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 39mg | Sodium: 1188mg | Potassium: 705mg | Fiber: 3g | Sugar: 3g | Vitamin A: 464IU | Vitamin C: 30mg | Calcium: 73mg | Iron: 1mg

FAQs

What To Serve the Best Yukon Gold Mashed Potatoes With?

This recipe is so adaptable—it tastes great with just about everything! In fact, it is among my top Thanksgiving veggie sides, year after year. Here are a couple of ideas to assist you as you plan your upcoming meals, whether it’s for the holidays, a weeknight dinner, or some other special feast:

• Meat: Is there any comfort food combo more well-known than meat and potatoes? If you’d like to complement your next meat main with this easy potato recipe, I recommend you check out my Pot Roast recipe, my Reverse Sear Prime Rib, or my Filet Mignon. 
• Turkey: No Thanksgiving meal is complete without turkey and mashed potatoes, right? If you’re cooking for the big holiday, this recipe will be divine with my Herb Roasted Turkey. Or, if you’re looking for a weeknight dinner throughout the rest of the year, I recommend that you pair it with my Turkey Meatloaf recipe. 
• Chicken: Serve it with my Marry Me Chicken or Chicken Fricassee for an easy yet simple weeknight dinner.

Other Potato Recipes You Might Like

Over the years of writing this blog, I have shared many potato dishes, from holiday-worthy potato recipes to easy weeknight mashed potatoes, so if you love potatoes as much as I do below are a few others I hand-picked for you:

• If you want something still as creamy but with a herby touch, my Rosemary Mashed Potatoes are a bit more elevated, while just as fluffy and creamy.
• My Muffin Tin Potatoes turn simple ingredients like Russet potatoes, garlic, and Parmesan into mini potato stacks that bake up golden and crisp on the edges. 
• If you love crispy and golden potatoes, try my Smashed Fingerling Potatoes. They have the crunchiest exterior and buttery, melt-in-your-mouth center. 
• And if you are a fan of the classics, my Red Skin Potato Salad is creamy, tangy, and full of bacon bits, dill, and pickles. A go-to side for summer BBQs and picnics.

Consider this your hub for vegetable ideas for Thanksgiving dinner. Whether you need fancy vegetable dishes worthy of your elegant holiday table, or if easy, make-ahead recipes for a low-key Friendsgiving are more your speed, you can find it all here.

Grab a mug of tea and let’s map out your Thanksgiving day menu together. And rest assured—every recipe below is foolproof, big on flavor, and the perfect addition to complement the “gobble-gobble” star of the show. Without further ado, we present to you our best Thanksgiving vegetable recipes:

Most Popular Thanksgiving Veggie Sides

If you adore a classic holiday table, then the recipes in this section will be your go-to vegetable sides for your Thanksgiving menu. These holiday veggie side dishes are our most popular for a reason: they’re timeless crowd-pleasers that everyone asks for, year after year.

• Green Bean Casserole: You cannot serve vegetable casseroles for Thanksgiving dinner without including this signature green bean side dish. Our recipe foregoes the canned condensed soup and gives you a new, made-from-scratch way to add that umami flavor. This is also one of those vegetable side dishes that you can make ahead to better streamline your Thanksgiving day cooking schedule. 
• Trisha Yearwood’s Sweet Potato Souffle: Also known as a sweet potato casserole, this Southern-style sweet potato souffle is one of our best Thanksgiving veggie recipes. The pecan topping is far superior to the more traditional marshmallow topping. This elevated Thanksgiving side will have everyone going back for seconds. 
• Roasted Butternut Squash: Nothing smells like fall more than the scent of butternut squash roasting in the oven. Butternut squash pairs well alongside with any turkey recipe, but my favorite one is our roasted turkey tenderloin recipe, especially if I am serving a smaller crowd.
• Roasted Delicata Squash Rings: Easy to prepare yet elegant in appearance, the delicate skin on this squash allows you to roast it whole, without removing the skin. The mild, nutty flavor can be enhanced on the plate with a drizzle of the sweet & sour “agrodolce” sauce you’ll find in this holiday vegetable recipe.

• Make Ahead Roasted Carrots: Colorful carrots caramelized with maple syrup to perfection; these are one of those side vegetables that bring both a sweet and savory flavor combo. This simple carrot recipe tastes anything but. And, as a bonus, it is easy to make ahead of Thanksgiving day.
• Vegan Stuffed Acorn Squash: This is one of those great vegetable sides that can also double as a main dish for any vegetarians/vegans at your holiday table. Stuffed with nutty quinoa, this hearty side dish packs in extra fall flavor with apples, cranberries, and pecans.
• Baked Acorn Squash Slices: Acorn squash is another beautiful addition to your holiday feast. This recipe’s special touch? A maple syrup and cinnamon mixture that complements the nutty, buttery flavors of the squash. It’s a good vegetable dish for Thanksgiving that brings in natural sweetness to balance out the other more savory dishes.

• Maple Syrup Cranberry Sauce: You’re making your Turkey Gravy homemade, so there’s no reason you should be serving your cranberry sauce from a can either! This recipe couldn’t be easier to make ahead. It’s naturally sweetened, warmly spiced, healthy, and vegan. Trust us—once you go homemade, you’ll never go back.
• Harvest Salad: A well-balanced holiday meal calls for some crunch and this fall-inspired salad truly delivers. Packed with colorful fruits and vegetables, its festive appearance and surprisingly complex flavor profile will have even the pickiest eaters making room for salad first. 
• Wild Rice Pilaf: While most people tend to think of potatoes as their go-to carb-centric Thanksgiving side dish, wild rice pilaf is a refined alternative to pair with your more gourmet vegetable side dishes. This recipe is a welcome addition if you’re curating a special Thanksgiving menu geared towards foodies.
• Garlic Roasted Cauliflower: If you’d like to add some easy vegetable dishes for Thanksgiving that are lower in carbs to your holiday menu, then cauliflower is your superstar. Parmesan cheese and fresh garlic give this veggie side a savory profile that could easily take the place of traditional mashed potatoes alongside your Herb Roasted Turkey main dish. 
• Balsamic Brussels Sprouts: Crispy, yet tender, these Brussels sprouts are roasted with a maple balsamic glaze and look like one of the fancier veggie side dishes on your holiday table. Expert tip: Don’t skip the toppings for extra crunch and sweetness.
• Butternut Squash Quinoa Salad: Colorful, tasty, and oh-so-delicious, this roasted butternut squash dish is one of the most popular holiday favorites on this website. Packed with hearty cooked quinoa and chopped cranberries and drizzled with homemade balsamic vinaigrette, it is a make-ahead recipe that is guaranteed to impress.

Green Vegetables for Thanksgiving Dinner

With all of the decadent holiday menu items you’ll be serving, adding some greens for Thanksgiving dinner is always a good idea. Here are a few good vegetable side dishes for you to incorporate that include green veggies:

• Butter Garlic Green Beans: If you’re skipping the green bean casserole this year and are looking for alternative Thanksgiving dinner vegetable recipes that include green beans, this side dish will delight your palate. Between the rich butter and the smoky garlic, you’ll be swooning over these tender green beans. 
• Sauteed Asparagus and Mushrooms: Looking for Thanksgiving dinner vegetables that are a match made in heaven? Here is your crowd-pleasing duo. The flavors and consistency of asparagus and mushrooms pair perfectly together in this recipe and adapt well to everything else on your holiday plate.
• Pan Sauteed Asparagus: These bright green asparagus spears add a pop of color to your plates and are easily prepared in under 10 minutes. They’re pan-seared in a little bit of butter, giving them a decadent yet plenty of flavor.
• Baked Asparagus: When it comes to great vegetable recipes for Thanksgiving, you do not need to get complicated. This baked asparagus veggie side dish is simple and healthy. The fresh flavor is an excellent balance to the more indulgent items being served.

Potato Vegetable Sides for Thanksgiving

Let’s be real, Thanksgiving wouldn’t be Thanksgiving without the humble potato. Whether you like them mashed, smashed, or deviled, we have a recipe to meet your holiday menu planning needs. 

Pick one from the recipes below or check out my collection of Holiday Potato Side Dishes for more inspiration.

• Garlic Rosemary Mashed Potatoes: Mashed potatoes are a classic Thanksgiving veggie side, and this recipe will ensure yours are incredibly fluffy, butter-y, and melt in your mouth delicious. The addition of rosemary is the best part; you will be surprised by how much this aromatic herb elevates this side dish.
• Bacon Potato Roses: Have guests at your holiday table that you would like to impress? This is the best Thanksgiving vegetable dish when presentation matters. These potato roses are wrapped in bacon and add a visually stunning boost to the big feast.
• Smashed Fingerlings: Fingerling potatoes, but make them crispy. This is one of those holiday veggie dishes that you make for Thanksgiving, then continue to make for every subsequent holiday throughout the year. They are that good.

• Muffin Tin Potatoes: Think of these as mini potato au gratin stacks. They’re a fun Thanksgiving dinner vegetable idea, particularly if you plan on individually plating your holiday meal for your guests. And the fresh thyme will fill your home with the cozy scent of autumn.
• Deviled Egg Potato Salad: Deviled eggs? Yes. Potatoes? Yes. Together? YES. This salad is such a unique way to combine some of the most popular Thanksgiving side dishes into one unforgettable twist on classic potato salad. It’s also a great way to use leftover deviled eggs if you made far too many by (happy) accident.
• Red Potato Salad: For those who like their salad less lettuce and more potato, we’ve got you covered. This classic potato salad includes crispy bacon bits, tender eggs, fresh dill, and briny pickles and gives you the cold holiday vegetable side dish you need to round out your Thanksgiving dinner.

Sweet Potato Side Dishes

Prefer sweet potatoes over traditional Yukon gold potatoes? Or perhaps you just like to offer a variety of potatoes to your holiday guests (we get it). Sweet potatoes are good vegetables for Thanksgiving—not only do they add color to the plate, but they also add a dimension of natural sweetness to all of the savory dishes being served. Here are a couple of our favorite sweet potato recipe to add to your turkey dinner:

• Sweet Potato Mash: In a mashed potato competition, we think you’d have a hard time deciding between traditional mashed potatoes and this sweet potato version. This is a creamy, dreamy vegetable side dish that only requires 7 ingredients and can be cooked completely on the stovetop (no oven required!).
• Roasted Sweet Potato Salad with a Mediterranean Twist: Tired of serving the same roasted sweet potato dish every Thanksgiving? This vibrant salad offers a fresh and festive alternative to the traditional holiday sides. One recipe that I make every year! 
  Cubes of sweet potato are roasted with savory chickpeas, tossed with creamy feta, crunchy candied walnuts, and a bright lemon dressing, proving that this beloved root vegetable can absolutely take on a new, delicious Mediterranean twist.
• Garlic Butter Sweet Potato Stacks: These are very similar to our Muffin Tin Potatoes recipe above, individually portioned and crispy, though the sweet potatoes make for a sweet + savory flavor combo that’s hard to resist. They are a playful way to sneak in vegetables at Thanksgiving that everyone will want on their plates. 
• Roasted Sweet Potatoes and Brussels Sprouts: These two are another dazzling duo of Thanksgiving vegetables. Savory spices like paprika and cumin bring out their natural flavors and hold their own alongside the star of the show—the turkey.

Vegetable Casseroles and Stuffing Recipes

Few things are more American than a classic casserole side dish. Ditto stuffing for Thanksgiving dinner. Here are a few vegetable ideas for this Thanksgiving that deliver their goodness in a baking dish:

• Chestnut Dressing: Did you know that while you can buy store-bought chestnuts, roasted chestnuts are an aromatic holiday treat when you make them at home? It may also come as a surprise to you that chestnuts are the base of a fabulous stuffing recipe, along with bread, onions, celery, fresh sage, and parsley. This is one of our favorite unique turkey day recipes that has the flexibility to be made vegetarian, if you prefer.
• Wild Rice Turkey Stuffing: Looking for a gluten-free stuffing (or dressing) recipe? The wild rice blend and absence of bread make this stuffing gluten-free, plus it includes both fruits and vegetables for a holiday side dish that packs in all of the season’s signature flavors. 
• Vegetarian Cornbread Dressing: If you love any opportunity to squeeze in more vegetables for Thanksgiving dinner, then you’ll love this veggie-packed, vegetarian-friendly version of Thanksgiving stuffing. This recipe isn’t made inside the turkey (but it can be, if preferred) and uses day-old jalapeno cheddar cornbread and green beans for a major pop of flavor.

• Mushroom Stuffing: Brioche bread is the star of the show in this vegetable side dish and we will let you in on a little secret—baking your own brioche is easier than you think and truly takes this dish to another level. The crisp exterior and creamy custard filling of this vegetarian stuffing make it one of our most popular Thanksgiving recipes for a reason.
• Cauliflower Gratin: This feels far more decadent than it is, considering the base of the recipe is cauliflower. It’s a win-win! It is also one of those easy Thanksgiving veggie dishes that can be made ahead, saving you precious time on turkey day.
• Cheesy Broccoli Casserole: When it comes to good vegetable sides for Thanksgiving, our list wouldn’t be complete without some form of broccoli with cheese. The crispy fried onions on top are the real showstopper of this classic casserole side dish. 

Salad Recipes as Side Dishes

Our best Thanksgiving veggie side dishes wouldn’t be complete without a section of fall salad recipes. While some people debate that there’s no room for salads with such a huge Thanksgiving dinner on the horizon, we believe the opposite is true. 

Not only are these salads a fresh start to a heavy meal, they are also wildly complex in flavor and delicious in their own right. These are holiday side dishes that satisfy just as much as the rest on this list.

• Roasted Pear Salad: The radiant homemade lemon vinaigrette in this recipe takes the warm maple roasted pears up a notch for a salad that feels wonderfully fresh and not too filling as a starter. Combining fruits and vegetables for Thanksgiving is one of our secrets for a balanced holiday flavor profile. 
• Acorn Squash Salad: This salad is the epitome of fall, combining roasted acorn squash with arugula, pepitas, and cranberries. The salad is then topped off with creamy goat cheese and pomegranate seeds, for a balance of textures and a beautifully colorful presentation.
• Shaved Brussels Sprout Salad: You can also think of this salad as a type of slaw. The shredded consistency of the shaved Brussels sprouts pairs well with the apples, hazelnuts, dried cranberries, and goat cheese. It’s all dressed beautifully with a lemony vinaigrette whose balancing tang comes from shallots. 
• Apple Salad with Raisins: Don’t let the simplicity of this apple salad fool you. Between the apples, raisins, red onion, and yogurt dressing, the complexity of this dish will make your taste buds perk up. It’s crisp and refreshing—the ideal light bite before a big Thanksgiving meal. 

• Beet Salad with Goat Cheese: If you love to incorporate colorful vegetable side dishes onto your holiday table, then the bright beets in this fall salad will ensure your Thanksgiving meal is utterly Instagramable. Sweet beets, earthy greens, and crunchy walnuts make for a salad worthy of seconds.
• Kale Salad with Avocado: This salad will turn any kale-hater into a kale lover. Once you learn how to ensure your greens are tender (thanks to gently massaging kale) and pair them with a ripe avocado and pine nuts, you’re in for an absolute veggie side dish holiday delight. 
• Caesar Salad: Everyone loves a classic Caesar salad. If you need a crowd-pleaser of a Thanksgiving vegetable side dish, then this salad is your fail-safe. Our homemade traditional Caesar salad dressing and garlic croutons keep it simple and satisfying.
• Brussels Sprout and Kale Salad: Leave it to kale to bring the crunch to your Thanksgiving dinner table. In this light + bright veggie side dish, crunchy almonds, tangy Dijon mustard dressing, and rich Parmesan cheese make the salad shine. 

Air Fryer Veggies for Thanksgiving

This Thanksgiving day hero—the versatile air fryer—may very well be deserving of a holiday medal. Not only does using the air fryer save you precious oven space, it also makes a bunch of great Thanksgiving vegetable side dishes a little bit healthier in the process.

• Fingerling Potatoes in Air Fryer: Our fingerling potatoes are seasoned to perfection and come out of the air fryer with crisp exteriors and soft, pillowy insides in less than 20 minutes. If you don’t plan on serving them as a vegetable side dish for the main Thanksgiving meal, their finger-food quality also makes them a perfect appetizer. 
• Air Fried Butternut Squash: Thanksgiving dinner vegetable recipes always include this seasonal squash, but roasting it in the air fryer makes it just as tasty as in the oven, but in half the cooking time. 
• Red Potatoes in Air Fryer: For those who aren’t a fan of mashed potatoes, these roasted red potatoes make for an excellent alternative (and taste delicious with a little Turkey Gravy (or even beef gravy) on the side, too!). And because they are air-fried rather than traditionally fried, you can add these to your list of healthy vegetable dishes—score!
• Asparagus in Air Fryer: Who knew that asparagus could come out so tender, yet crispy, in the air fryer? Air-frying asparagus is a revelation—one your guests won’t be able to stop talking about. This is a great way to get in your holiday veggies without feeling like you’re being punished. Flavorful and fresh, you may not want to cook asparagus any other way after trying this. 

• Air Fryer Green Beans: If you’ve only got 15 minutes to devote to your green beans, then this is one of the top veggie side dishes you need to add to your holiday menu. Follow our foolproof method to air fry fresh green beans and get a flavor-packed side that everyone will love.
• Air Fryer Beets: This is the ultimate way to serve beets. Not only is it far quicker to roast them in the air fryer, the end result is sophisticated and rich. Beyond the taste, they look lovely on your holiday table.
• Air Fryer Butternut Squash Halves: If you need roasted butternut squash for use in another vegetable dish such as Butternut Squash Soup, then using an air fryer is a no-fuss, time-saving way to get tender, caramelized, and flavorful squash.

Growing up in Turkiye, the idea of roasting a massive turkey for Thanksgiving wasn’t part of our holiday traditions. I only learned the art of turkey-roasting much later, after moving to the U.S. over two decades ago. After countless holiday dinners and plenty of trial and error, I can confidently say I’ve mastered a truly foolproof method.

This Herb Roasted Turkey recipe is now my absolute go-to. I wrote the recipe so that even if you didn’t grow up cooking or eating turkey, you’ll end up with a perfectly roasted, juicy bird every time.

It follows a classic roasting technique but is elevated by a personal touch: a potent, homemade turkey rub that completely infuses the meat with incredible flavor.

And because the meal isn’t complete without the final essential ingredient, I’ve also included my rich, foolproof gravy recipe. Because let’s face it, what’s roasted turkey without a rich, delicious gravy on the side?

Ingredients

Let’s break down the ingredients we need to make this herb turkey recipe, including the best herbs for turkey, whether using fresh or dried. Here’s what you’ll need:

• Whole Turkey: Most grocery stores sell frozen turkeys throughout the year. As we were testing this recipe, we used a 12-pound bird, but as long as it is somewhere between 12-16 pounds, you would be fine. The most important thing is to make sure that it is fully thawed before the seasoning and roasting process.
• Unsalted butter: I like to use unsalted butter to control the salt, taking a little inspiration from our Turkey Compound Butter and Turkey Injection Recipe, but salted butter can be used. With that said, ½ cup olive oil can be substituted.
• Sugar: A small amount of brown sugar (or coconut sugar for a refined sugar-free alternative) helps with browning and caramelization of the skin.
• Herbs for turkey: For a classic and aromatic flavor, we recommend using a blend of rosemary, thyme, and sage, which we think are the best fresh herbs for turkey. These herbs infuse your bird with a fragrant, savory taste, perfect for the holidays. You can use fresh or dried herbs. If you are using fresh herbs, be sure to chop them finely. For dried herbs, substitute 1 teaspoon of dried herbs for every 1 tablespoon of fresh. And if you want a done-for-you dried herbs blend, use our Turkey Seasoning Rub.
• Other seasonings and spices: Besides the herb blend, we added more flavor with paprika (sweet or smoked), garlic powder, onion powder, Kosher salt, and black pepper. We found garlic powder blends better with the butter, but freshly minced garlic cloves can be used instead.
• Vegetables: Our aromatics include a classic mirepoix (onions, carrots, celery) that adds flavor to the turkey and the pan juices.
• Lemon: A whole lemon is used to flavor the turkey itself. Adhering the lemon half to the turkey skin is a technique we learned to keep the turkey skin in place during roasting. Just like we did in our roasted turkey breasts recipe, using a half lemon in the neck of the bird will help the skin remain in place without shrinking.
• Stock: Use Turkey Stock or Chicken Stock, whichever you have on hand.

How to Make Herb-Roasted Turkey

Now, the fun begins! This recipe for herb roasted turkey is all about using fresh ingredients and the right technique to build delicious layers of flavor in the oven. Here are the step-by-step instructions:

1. Prep turkey: Remove the turkey from the fridge an hour beforehand. Place it on a baking sheet lined with parchment paper (for easy cleanup and to prevent cross-contamination). Pat turkey dry with paper towels on all sides.
2. Preheat oven: Remove the top rack from the oven and place the other rack in the lowest position. Thirty minutes before roasting, preheat the oven to 450 degrees F. (232 C).
3. Prepare the herbed butter: In a small bowl, combine the softened butter, brown sugar, fresh thyme leaves, fresh sage leaves, fresh rosemary, paprika, garlic powder, onion powder, one tablespoon of Kosher salt, and 1 teaspoon of black pepper.
4. Season turkey with herbs: Season the turkey’s cavity with the remaining Kosher salt and black pepper.
5. Loosen the skin: Gently separate the top skin from the meat with your fingers. It is best to take your time as you are doing this while being careful not to tear the skin.

6. Add butter under skin: Evenly spread 2 tablespoons of the butter and herb mixture underneath the skin.
7. Spread butter over the skin: Distribute the remaining herb butter evenly throughout the turkey, including drumsticks, thighs, and breasts.
8. Add vegetables: Place half of the celery, carrots, onion, half lemon, and fresh sprigs of thyme, sage, and rosemary inside the bird’s cavity.

9. Finish with lemon: Place the other half of the lemon in the neck of the bird, round-cut, and side up. Pull the skin over and secure it with a toothpick.
10. Prepare a large roasting pan: Add the remaining vegetables and pour one cup of stock into the bottom of the roasting pan.

11. Add turkey to V rack: Transfer the turkey to a V-rack fitted inside the roasting pan (please read notes for what to do if you do not have a V-rack).
12. Position wings and drumsticks: Tuck wing tips under and tie the legs with butcher twine.
13. Add temperature probe: Insert the probe in the thickest part of the breast without touching the bone. (Please read the notes about what to do if you do not own a meat thermometer probe.)

14. Set temperature: Set the temperature to 155 degrees F (68 C) (more on this below).
15. Roast turkey: Place the turkey in the oven and roast for 30 minutes. Then, reduce the oven temperature to 325 degrees F (163 C). Roast for 2 – 2 ½ hours, or until it reaches 155 degrees F. (see times, temp below)
16. Baste turkey: Place the remaining two cups of stock in a small saucepan over low heat to keep it warm. Baste turkey every 30-45 minutes with a baster or large spoon.
17. Tent with foil (if needed): If the turkey seems like it’s getting too brown during cooking, cover it with aluminum foil.
18. Rest the turkey: When the turkey reaches temperature, remove it from the oven and tent it with foil for 30 minutes. Do not remove the temperature probe until you are ready to carve. It should reach the safe 165 degrees F (74 C) as it sits, which should happen in about 15-20 minutes. Transfer it to a cutting board and let it rest.
19. Prepare gravy: While the turkey is resting, prepare your favorite gravy. The juices in the roasting pan will be a perfect addition to flavor! If you want a good recipe, follow our Turkey Gravy from Drippings.
20. Serve: Garnish with colorful fruits (optional) or carve and serve to wow all your guests at the table!

Serving Suggestions

Need some menu inspiration to serve this perfectly roasted herbed turkey? You can pick from my collection of Thanksgiving Vegetable Sides or Holiday Potato Side Dishes or try one of the recipes I hand-picked below:

• Mashed potatoes: Try our Rosemary Garlic Mashed Potatoes or if you prefer a more elaborate (and gorgeous) potato dish, check out our Mashed Potato Casserole.
• Stuffing: Our Wild Rice Blend Stuffing is the most popular stuffing on the blog, but our Chestnut Stuffing is great alternative if you want to try something new.
• Cranberry Sauce: No Thanksgiving dinner is complete without cranberry sauce. You can buy the canned stuff, but why not make your own? Our Maple Sweetened Cranberry Sauce comes together quickly and can be made ahead.
• Vegetables: Roasted butternut squash is a classic to serve with turkey, but our Garlic Butter Green Beans come together in less than 20 minutes if you need something quick.

More Roasted Turkey Recipes

While the full roasted turkey is perfect for a big holiday feast, sometimes you’re hosting a smaller crowd or simply don’t want a ton of leftovers. The good news is, you don’t have to skip the turkey!

• My Baked Turkey Wings recipe requires only 10 minutes of hands-on time. Cooking the wings low and slow in the oven makes all the difference, resulting in tender, fall-off-the-bone meat-perfect for a smaller gathering.
• The Roasted Turkey Breast with Gravy is the perfect choice when you want holiday flavor without the hassle of carving a whole bird. It cooks quickly, stays incredibly juicy, and ensures maximum meat with minimum fuss. We include a quick pan gravy made with the drippings to complete the meal.
• The Turkey Tenderloin recipe is much faster to cook, uses a simple marinade to lock in moisture, and is your perfect starting point if you’ve never cooked turkey before.
• My Roasted Turkey Drumsticks recipe delivers tender, dark meat with crispy skin. And let’s face it, it is the best part of the whole bird.

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Herb Roasted Turkey Recipe

Seasoned with the best herbs for turkey, this Herb Roasted Turkey recipe is simple yet flavorful. Follow our step by step instructions for the best Thanksgiving turkey recipe anyone can make.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Resting time 1 hour hour 30 minutes minutes

Total Time 3 hours hours 45 minutes minutes

Servings 8 servings

Calories 620kcal

Author Aysegul Sanford

Equipment

• 1 Thermometer with a probe
• 1 Roasting Pan with a V rack

Ingredients

• 1 Whole Turkey 12-16 pounds – fully thawed if frozen
• 4 ounces unsalted butter at room temperature
• 1 tablespoon brown sugar or coconut sugar
• 1 tablespoon fresh thyme chopped plus two sprigs for cavity
• 1 tablespoon fresh sage chopped plus one small sprig for cavity
• 2 teaspoons fresh rosemary chopped plus one small sprig for cavity
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 tablespoons kosher salt divided
• 2 teaspoons ground black pepper divided
• 2 stalks celery roughly chopped
• 2 carrots roughly chopped
• 1 onion roughly chopped
• 1 lemon cut in half
• 3 cups chicken stock or turkey stock, more as needed – divided

Instructions

• Remove the turkey from the fridge an hour before roasting. Place it on a baking sheet lined with parchment paper and use a few sheets of paper towels to dry it as much as possible.
• Thirty minutes before roasting, preheat your oven to 450 degrees F. (232 C). Remove the top rack from the oven and place the other rack in the lowest position.
• To make the butter herb mixture, place softened butter, brown sugar, fresh thyme, fresh sage, fresh rosemary, paprika, garlic powder, onion powder, one tablespoon of kosher salt, and 1 teaspoon of black pepper in a bowl. Mix well to combine. Set it aside.
• Season the turkey’s cavity with the remaining one tablespoon of kosher salt and one teaspoon of ground black pepper.
• Using your fingers, gently separate the breast meat from the skin, being careful not to tear the skin. Do not rush this process.
• Using your fingers, evenly spread two tablespoons of the butter and herb mixture underneath the skin.
• Distribute the remaining butter herb mixture evenly throughout the turkey, including drumsticks, thighs, and breasts.
• Place half of the celery, carrots, onion, half lemon, and fresh sprigs of thyme, sage, and rosemary inside the bird’s cavity.
• Place the other half of the lemon in the neck of the bird round cut side up, pull skin over, and secure with a toothpick. This will help the skin remain in place without shrinking.
• Add the veggies and one cup of the stock at the bottom of the roasting pack.
• Transfer the turkey (breast side up) to a V-rack fitted in a roasting pan (please read notes as to what to do if you do not have a V-rack).
• Tuck the wings under and tie the drumsticks with kitchen twine.
• If you have a temperature probe for continuous monitoring, insert the probe in the thickest part of the breast, making sure that it does not touch the bone. (Please read the notes about what to do if you do not own a meat thermometer probe.)
• Set the probe temperature to 155 degrees F. (68 C).
• Place the turkey in the preheated oven and roast for 30 minutes. Then reduce the heat to 325 degrees F (163 C) and roast for 2 to 2 ½ hours or until it reaches 155 degrees F. (see times, temp below)
• While the turkey is roasting, place the remaining two cups of chicken (or turkey) stock in a small saucepan over low heat and keep it warm. Baste turkey every 30-45 minutes.
• If the turkey seems like it’s getting overly browned during the cooking process, cover it with aluminum foil.
• Once the internal temperature is achieved, remove from the oven and tent with foil for 30 minutes. Do not remove the temperature probe until you are ready to carve. It should reach the safe 165 degrees F (74 C) as it sits, which should happen in about 15-20 minutes. Transfer it to a cutting board and let it rest.
• While the turkey is resting, prepare your favorite gravy. The juices in the roasting pan will be a perfect addition to flavor!
• Carve and serve.

Notes

• Yields: When serving turkey the general rule of thumb is to serve 1 1/2 pounds per person. Our turkey was just over 12 lbs which serves comfortably for 8 servings. However, this recipe would work for a turkey that is up to 16 pounds. The nutritional values below are per serving.
• Remove from fridge: It’s important to remove the fully-thawed turkey from the refrigerator at least 1 hour before roasting. This not only helps to prevent overcooking the turkey, but it makes the butter much easier to spread.
• Check doneness: Nowadays most turkeys come inserted with a pop up timer, which pops when it reaches a preset temperature. If you do not have thermometer you can rely on that, but a better way measure doneness is a Probe Thermometer (affiliate link). We think that it works best because it takes the guesswork out of knowing when the turkey reaches the optimal temperature. With that said, you can use an instant read thermometer (affiliate link). If you do so, do not stick the breast multiple times. Instead, follow the timing listed on the recipe and check once or twice measuring both the breast and thigh. Also, as you are measuring, avoid touching a bone.
• Leave the pop up timer in: Even if you have a thermometer, leave the pop up timer in and remove it after the roasting process is complete.
• Roasting vessel: A Roasting Rack (affiliate link) elevates the turkey, allowing hot air in the oven to circulate. If you don’t have a rack, you can lay the turkey on top of the vegetables, which helps lift them a bit for the air to circulate throughout the bird. It also helps infuse flavor into the vegetables and makes an excellent base for gravy.
• Basting: Basting is a wonderful method to prevent the herb-crusted turkey roast from drying out. Do so every 30 – 45 minutes with a turkey baster or large spoon.
• Roasting temperature: If you have ever roasted turkey, you know that it can go from perfectly moist to terribly dry very quickly. While the FDA recommends roasting turkey to 165 degrees F, we intentionally take it out when it reach 155 degrees F. because the roasting process continues even after you take your bird out of the oven. During our testing, we found that it should reach to the safe temperature (165 F.) within 20-30 minutes of resting while proving a super moist and juicy turkey.
• Garnish for presentation: Although optional, feel free to get creative and impress your guests with a beautiful presentation. We finished the turkey with an assortment of in-season produce, like pomegranate, blood orange, black grapes, and plenty of those flavorful fresh herbs for roasted turkey.
• Storage: Bring the leftovers to room temperature. Transfer them to an airtight container and store them in the fridge for up to 3 days. Reheat in a low-heat oven (330 F.) with a splash of chicken stock.

Nutrition

Calories: 620kcal | Carbohydrates: 11g | Protein: 73g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 2256mg | Potassium: 982mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3609IU | Vitamin C: 11mg | Calcium: 74mg | Iron: 4mg

Ingredients

All you need is 4 ingredients, along with the turkey drippings for gravy. Here are the ingredients we need to make turkey gravy out of drippings:

• Juices leftover (aka liquid gold): Use the drippings from the pan after roasting your turkey. Since we used aromatics in our herb-roasted turkey, these drippings are super flavorful. However, you can use the drippings from any turkey recipe by following this recipe.
• Chicken or turkey stock: I recommend Homemade Chicken Stock (or store bought) instead of turkey stock since it is lighter and provides a cleaner flavor. However, both options would work.
• Unsalted butter: I prefer to use unsalted butter to control the amount of salt in the gravy. However, you can use salted butter as well. Just be sure to taste it and salt it (if needed) after the gravy is thickened.
• All-purpose flour: All-purpose flour is the thickening agent. If you want a gluten-free gravy, use a 1:1 gluten-free flour blend.
• Turkey Gravy Seasoning: The best way to season turkey gravy is with fresh herbs, including fresh thyme and parsley. You can add additional herbs like fresh rosemary or fresh sage as well. If you prefer dried spices, use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.

How to Make Turkey Gravy From Drippings?

This gravy with turkey drippings recipe comes together in a few steps. I assure you, you’ll have a flavorful, smooth gravy that enhances your turkey and adds a delicious touch to everything on your Thanksgiving plate. Here are the step-by-step instructions:

1. Remove the veggies:  While the turkey rests, remove the large pieces of vegetables (onions, celery, carrots) in the roasting pan with a slotted spoon.
2. Strain the juices: Strain the juices from the pan into a gravy separator or through a fine mesh strainer into a glass measuring cup. 
3. Remove the fat: Using a spoon, remove the top fat layer as much as possible.  You should end up with about 1 to 2 cups of liquid. Add chicken stock to ensure you have 3 cups of liquid.

4. Make the roux: Set the now empty roasting pan over medium heat. Melt the butter, then add the flour, mixing with a wooden spoon until the flour is cooked and lightly browned, about 3-5 minutes.
5. Add the turkey drippings: Slowly pour the separated juices into the flour mixture while constantly whisking. Bring to a boil and continue whisking constantly until thick, about 7-10 minutes. If needed, add more stock to adjust to your desired consistency.
6. Add seasonings: Sprinkle in thyme, parsley, Kosher salt, and black pepper. Taste for seasoning and adjust if necessary. If you have one, place it in a gravy boat and serve with turkey on the side.

How to Store, Freeze, and Reheat Leftovers?

Turkey pan gravy is one of those Thanksgiving must-haves you will want the day of, as well as to enjoy all your leftovers. Since we don’t want any of this delicious brown turkey gravy going to waste, here are my best storage, freezing, and reheating instructions:

• Storage: Cool the gravy to room temperature. Store in an airtight container in the refrigerator for up to 5 days.
• Freeze: Make sure the gravy is at room temperature. Transfer to a freezer-safe container or freezer bag, label, date, and freeze for up to 1 month. Thaw overnight in the fridge.
• Reheat: Reheat in a saucepan over medium heat, stirring regularly. Or, microwave in 30-second increments, stirring each time in between. Please note that when you reheat, it will start as a congealed texture. For lack of a better term, it will be a blub. But as it heats, the gravy will return to its original consistency. 

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Our current cultural craze is all about getting more protein. Knowing what a protein powerhouse cottage cheese is, it got me wondering: Can you put cottage cheese in mac and cheese? Great news: Not only can you add protein to mac and cheese with cottage cheese, the actual cottage cheese cheese sauce comes together quickly in a blender and is ready in less than 30 minutes.

While the main instructions you’ll find below are for a stovetop version of this recipe, this cottage cheese macaroni and cheese can also be prepped ahead of time to be baked later in a casserole dish if you’d like to add it to your holiday menu. Not to worry—the baked version of this recipe is also included below.

Ingredients and Substitutions

This homemade mac and cheese with cottage cheese has an impressive depth of flavor for a dish with just a few simple ingredients:

• Pasta: For our version of macaroni and cheese with cottage cheese, we selected the fun & familiar macaroni noodle that we all grew up eating. However, all pasta shapes are welcome as long as they’ll hold the sauce. And, if you have specific dietary needs/preferences, feel free to substitute gluten-free pasta (GF), chickpea pasta, or whole wheat pasta—they all adapt well to this recipe.
• Cottage cheese: When adding cottage cheese to mac and cheese, I recommend that you go with the full 4% milkfat version. You can use a lower-fat version, but if you are like us and prefer a creamier dish, go for the 4% version.
• Milk: The same goes here with the milk—I recommend choosing full fat regular milk for a luscious finished pasta. However, an equal amount of alternative dairy-free milk, like almond milk, can also be used.
• Cheddar cheese: We used sharp cheddar cheese when testing this recipe. If you’d prefer a milder cheese flavor for your cottage mac and cheese, feel free to swap in gouda cheese in its place. 
• Parmesan cheese: Take it from me—shredded parmesan cheese is essential to this cottage cheese mac and cheese recipe. Without it, the mac and cheese sauce with cottage cheese tasted a bit bland. The parmesan gives it the umami punch that will keep everyone reaching for second helpings.
• Cornstarch: This helps to thicken your cottage cheese sauce. If you prefer arrowroot powder, you can swap that in instead.
• Garlic: Garlic powder blends into the sauce evenly, which is what we used in our recipe trials. If you prefer the more intense flavor of fresh or roasted garlic, just be sure to mince or press it well before adding it to your blender. While it is not traditional, ½ teaspoon of onion powder can also be added if preferred.
• Spices: Our cottage cheese mac and cheese recipe gets its traditional flavor with these three classic mac and cheese spices—paprika, nutmeg, and a touch of cayenne pepper. 
• Veggies (optional): If you’d like to elevate your cottage cheese mac and cheese, feel free to mix in some cooked vegetables once the dish is complete, such as steamed broccoli, peas, or a handful of fresh baby spinach leaves.

How to Make Cottage Cheese Mac and Cheese?

This mac and cheese recipe with cottage cheese comes together in three simple steps: First, you cook the pasta. Then, you make your high-protein cheese sauce with cottage cheese. Finally, you mix the two components together. And, voilà! It’s just that easy in under 30 minutes. Here are the step-by-step instructions:

1. Cook the pasta: Fill a medium saucepan with water and season generously with salt. Bring it to a boil and add the pasta to the boiling water. Cook until your noodles are al dente, following the timing on the package’s directions.
2. Drain the water: First, reserve ½ cup of the pasta water, then drain the pasta into a strainer and set aside. Return the pot to the stove (no need to wash it.)
3. Blend your cheese mixture: Next, blend cottage cheese, milk, cheddar cheese, Parmesan cheese, cornstarch, garlic powder, paprika, black pepper, nutmeg, and cayenne pepper in a high-speed blender or a food processor until smooth for about 30 to 40 seconds.

4. Cook your cottage cheese cheese sauce: Pour the blended sauce into the pot over medium-low heat. Using a wooden spoon, stir your sauce until it is slightly thickened, for about 1 to 1 ½  minutes. You will know that it’s ready when it coats the back of a spoon. Taste for seasoning, adding more flavor if you desire it. 
5. Combine your pasta and sauce: Add the drained pasta back into the pot with the cottage cheese cheese sauce and stir to combine. Cook until the pasta is thoroughly warmed and coated with the cottage cheese mixture. Serve while still warm.

How to Bake it?

If you’re looking for a baked mac and cheese with cottage cheese recipe, then look no further. The baked version is a crowd-pleasing side dish for Thanksgiving, Christmas, or really any holiday potluck that you’re invited to. It can easily be adjusted as a baked version, and I’m going to show you how:

1. Preheat the oven: Set the oven to 375 degrees F/190 degrees C. 
2. Prepare your baking dish: Brush an 8X8 baking dish with 1 TBSP of butter.

3. Pour in your cooked cottage cheese mac n cheese: Put the cooked pasta and sauce mixture into the buttered 8×8 baking dish. Add an extra 3 tablespoons of pasta water into the mix.
4. Top your pasta: Sprinkle the top of the cottage cheese macaroni with an additional ½ cup of parmesan cheese first, then ½ cup of panko breadcrumbs (or regular bread crumbs).
5. Bake: Put the baking dish in the oven for 15 minutes, or until the breadcrumbs have toasted. 
6. Brown the top, if preferred: If you’d like the top of your baked pasta to have a crunchier texture, switch the oven to broil and leave in the oven for an additional two minutes.

How To Make Ahead and Store and Reheat Leftovers?

• Make Ahead: If you’re looking to make this recipe in advance of an event or holiday dinner, we recommend that you prepare the baked version that you see above. Just pour the pasta mixture into your baked dish, allow it to cool to room temperature, and then cover and refrigerate. On the day of, remove the covering and add the toppings before baking. 
• Storage: If you made the stovetop version of this mac & cheese recipe with cottage cheese, you can store any leftovers in an airtight container and keep it in the refrigerator for up to 3 days. 
• Reheating: To reheat macaroni and cottage cheese leftovers, place the pasta in a saucepan and warm it on low heat on the stovetop. If the sauce is too thick, you may have to add some water to get it back to its creamy texture.

What to Serve This Recipe?

Our mac n cheese recipe with cottage cheese is adaptable and satisfying as either a side dish or vegetarian main dish: 

• To serve it as a side dish to a meat or chicken-based main dish, I recommend that you pair it with either the Oven Baked Chicken Parmesan, the Pressure Cooker Pot Roast, or, for the Thanksgiving holiday, try our Herb Roasted Turkey or Roasted Turkey Breast.
• To serve it as a vegetarian main dish, pair your creamy mac and cheese with cottage cheese with a simple side salad such as my ​​Spring Mix Salad or Greek Cucumber Salad.

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The best Thanksgiving hors d’oeuvres have it all, and this fall bruschetta is no different. The butternut squash cubes roast up beautifully, leaving you with sweet, caramelized bits of squash. Layer that on top of a toasted baguette slice slathered with herbed goat cheese and cranberry sauce, and you will have a butternut squash crostini worthy of an elegant dinner party or casual finger food.

If you are like us, a big fan of butternut squash appetizers, be sure to check out our Butternut Squash Salad and Butternut Squash Soup, as well.

Ingredients

This easy butternut squash appetizer is easy to make with a few simple ingredients from the grocery store. We will need the following ingredients:

• Butternut squash: Look for a medium-sized whole butternut squash heavy for its size. I prefer cutting butternut squash at home into small cubes rather than buying the precut packages. Alternatively, acorn squash, delicata squash, or any pumpkin variety can also be used in this recipe.
• Olive oil: Go for extra-virgin olive oil for the fruity flavor.
• Ground cinnamon: Ground cinnamon powder adds an extra background warmth.
• Seasonings: A simple seasoning of Kosher salt and black pepper enhances all those butternut squash flavors.
• Goat cheese: I love creamy goat cheese here (check out any of my Goat Cheese Recipes), but you could also use Ricotta Cheese, cream cheese, or mascarpone cheese.
• Heavy cream: Heavy cream adds extra richness and loosens the goat cheese to a spreadable consistency. Whole milk is a good substitute.
• Scallions: Green onions add extra color and a mild onion flavor.
• Garlic: Garlic gives us that punchy bite.
• Fresh herbs: I love fresh parsley, but fresh thyme is a great option.
• Crusty Bread: Hearty, thick slices of sourdough bread are divine, but you can also make No Knead Artisan Bread if you have the time or use slices of baguette for smaller bruschetta.
• Cranberry sauce: I love to use my Maple Cranberry Sauce, which I always have in the fridge this time of year, but any leftover cranberry sauce will work.
• Nuts: Toasted sliced almonds or walnuts add a layer of crunch and texture.
• Honey: Floral honey elevates the butternut and cranberry with sweetness, but it is optional. Maple syrup can also be used.
• Toppings: Feel free to add toppings such as flaky sea salt, red pepper flakes, chopped sage leaves, or rosemary for extra flavor.

How to Make Bruschetta with Butternut Squash?

This autumn bruschetta is easy to make. I like to mix the goat cheese while the butternut squash is roasting in the oven. Here’s how to do it:

1. Preheat oven: Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

2. Season butternut squash: Add the small chunks of butternut squash cubes to the prepared sheet pan. Toss the butternut with olive oil, cinnamon, 1 teaspoon Kosher salt, and black pepper and redistribute into a single layer.
3. Roast squash cubes: Roast for 30 – 35 minutes, until fork tender and golden brown. Toss them halfway through for even browning.
4. Whip goat cheese: In a small bowl, whisk together the goat cheese and heavy cream until smooth. Stir in the other teaspoon of Kosher salt, scallions, garlic, and parsley.
5. Toast bread: Lightly toast the bread slices in the oven, toaster oven, or toaster.

6. Assemble bruschetta: Spread 1-2 tablespoons of the goat cheese mixture on each slice of bread, followed by 1-2 tablespoons of cranberry sauce.
7. Add roasted squash: Add the butternut squash mixture and sliced almonds or walnuts. Drizzle with honey, sea salt, and fresh sage, if using.

Make Ahead and Storage

Following the right storage instructions allows you to make this butternut crostini ahead of time. This allows you to get one step ahead if serving it as a party appetizer or as part of your Thanksgiving spread.

• Make Ahead: Roast the squash and prepare the goat cheese mixture. Store each component separately in the refrigerator for 4-5 days.
• Storage: The assembled butternut squash bruschettas will keep for one day. After that, the bread becomes soggy and soaks up too much moisture.

If you try this Butternut Squash Bruschetta recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them in my stories.