14 Make Ahead Thanksgiving Sides That Save Your Oven and Your Sanity

Every year it happens. The turkey needs the oven, the rolls need the oven, and somehow five side dishes need it too, all at the same time. These make ahead Thanksgiving sides fix that problem. Most can be prepped one or two days early and simply reheated while the turkey rests. Want even more ideas for the table? See our Thanksgiving side dishes that steal the show from the turkey. Grab a pen and start your list..

Make Ahead Thanksgiving Sides Start With Green Bean Casserole

Be honest, would it even feel like Thanksgiving without green bean casserole? This classic is one of the best make ahead Thanksgiving sides because you can build the whole thing two days early and keep it covered in the fridge. The only trick is the crispy onions. Save them for the very end so they stay crunchy and golden instead of soft. Your guests will think you made it that morning.

You will need: 1 1/2 pounds fresh green beans, 1 can cream of mushroom soup, 3/4 cup milk, 1 teaspoon soy sauce, 1/2 teaspoon black pepper, 1 1/2 cups crispy fried onions.

How to make it: 1. Trim the beans and boil them for 5 minutes, then cool in ice water. 2. Mix soup, milk, soy sauce and pepper in a bowl. 3. Stir in the beans and half the onions, then spread in a baking dish. 4. Cover and chill up to 2 days. 5. Bake at 350 F for 30 minutes, top with the rest of the onions and bake 5 minutes more.

Bright Green Beans With Red Peppers and Almonds

Not everyone wants a creamy casserole, and that is okay. This lighter green bean dish brings color and crunch to a table full of rich food. You can blanch the beans and slice the peppers the day before, so all that is left is a quick toss in a hot pan. It takes about 6 minutes, which is perfect while the turkey rests. Who at your table always asks for something green?

You will need: 1 pound green beans, 1 red bell pepper sliced thin, 2 tablespoons butter, 2 cloves garlic minced, 1/3 cup sliced almonds, salt, pepper, squeeze of lemon.

How to make it: 1. Blanch the beans for 3 minutes and chill in ice water. 2. Dry them well and store in the fridge with the peppers. 3. On the day, toast the almonds in butter. 4. Add garlic, beans and peppers and cook 4 to 5 minutes. 5. Season with salt, pepper and lemon and serve hot.

Make Ahead Thanksgiving Sides Need Crispy Brussels Sprouts

If you think you hate Brussels sprouts, you probably had them boiled. Roasted sprouts are a totally different food: crispy, a little sweet and a little salty. The trick for the holiday is to trim and halve them the day before, then roast them at high heat while the turkey rests. A drizzle of balsamic and honey at the end makes them taste like something from a restaurant. Team crispy edges or team soft centers?

You will need: 2 pounds Brussels sprouts halved, 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 4 slices cooked bacon crumbled.

How to make it: 1. Trim and halve the sprouts up to 2 days ahead and keep them chilled. 2. Toss with oil, salt and pepper. 3. Roast cut side down at 425 F for 20 to 25 minutes. 4. Whisk balsamic and honey and drizzle over the hot sprouts. 5. Top with bacon and serve.

Baked Mac and Cheese Ready the Night Before

In a lot of homes, the mac and cheese is the real star of the holiday table, and the kids are not the only ones who think so. Quick poll: what makes the best topping? A) Breadcrumbs B) Extra cheddar C) Crushed crackers D) Nothing, just cheese. Whatever you pick, this version can be fully assembled a day early. Just undercook the pasta a little so it does not turn mushy when it bakes.

You will need: 1 pound elbow macaroni, 4 tablespoons butter, 1/4 cup flour, 3 cups whole milk, 4 cups shredded sharp cheddar, 1 cup shredded Gruyere, 1 teaspoon mustard powder, salt, pepper.

How to make it: 1. Cook the pasta 2 minutes less than the box says and drain. 2. Melt butter, whisk in flour, then slowly add milk until thick. 3. Stir in mustard and most of the cheese until smooth. 4. Fold in the pasta, pour into a dish, top with the rest of the cheese, cover and chill. 5. Bake at 350 F for 35 to 40 minutes until bubbly.

Make Ahead Thanksgiving Sides Love Honey Roasted Carrots

Rainbow carrots look like you worked hard, but they are one of the easiest dishes on this list. You can peel and cut them the day before and even whisk the glaze ahead of time. On the big day they roast in about 25 minutes and come out shiny, sweet and a little caramelized. Kids who refuse vegetables often ask for seconds of these. Have you ever tried purple carrots?

You will need: 2 pounds rainbow carrots, 2 tablespoons olive oil, 3 tablespoons honey, 2 tablespoons melted butter, 1 teaspoon fresh thyme, 1/2 teaspoon salt, pinch of chili flakes.

How to make it: 1. Peel the carrots and halve the thick ones lengthwise. 2. Store in a sealed bag in the fridge up to 2 days. 3. Toss with oil and salt and roast at 425 F for 15 minutes. 4. Whisk honey, butter, thyme and chili flakes and brush over the carrots. 5. Roast 10 minutes more until glossy.

Golden Skillet Cornbread Baked a Day Early

Cornbread is one of those foods that tastes like home. Like most make ahead Thanksgiving sides, it can be baked the day before. Wrap it tight and warm it in the oven for 10 minutes while you carve the turkey. It comes out tasting fresh baked. Leftovers also make amazing stuffing, so you might want to bake two pans. Do you like your cornbread sweet or savory? Families argue about this every single year.

You will need: 1 cup yellow cornmeal, 1 cup flour, 1/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 cup buttermilk, 2 eggs, 1/2 cup melted butter.

How to make it: 1. Heat a greased cast iron skillet in a 400 F oven. 2. Whisk the dry ingredients in one bowl. 3. Whisk buttermilk, eggs and butter in another. 4. Mix both together just until combined and pour into the hot skillet. 5. Bake 20 to 22 minutes, cool, wrap and warm before serving.

Make Ahead Thanksgiving Sides Include Soft Dinner Rolls

Few smells beat warm rolls coming out of the oven. The good news is you do not have to wake up at dawn to make them. Shape the dough the night before, cover the pan and let the rolls rise slowly in the fridge. In the morning, let them sit out for an hour and bake. Soft, buttery and ready to soak up gravy. Who in your family always grabs two at once?

You will need: 3 1/2 cups flour, 1 packet instant yeast, 1/4 cup sugar, 1 teaspoon salt, 1 cup warm milk, 1/4 cup melted butter, 1 egg, extra butter for brushing.

How to make it: 1. Mix flour, yeast, sugar and salt. 2. Add warm milk, butter and egg and knead 8 minutes until smooth. 3. Let rise 1 hour, then shape into 16 balls in a greased pan. 4. Cover and chill overnight. 5. Rest 1 hour at room temperature, bake at 375 F for 18 to 20 minutes and brush with butter.

Creamy Scalloped Potatoes Layered Ahead

Thin slices of potato baked in a creamy, garlicky sauce is pure comfort. Scalloped potatoes actually taste better when made a day early, because the slices soak up the cream overnight. Bake them fully, cool them, then reheat covered while the turkey rests. Here is a fun question: scalloped potatoes or mashed potatoes if you could only pick one this year?

You will need: 3 pounds Yukon gold potatoes sliced thin, 2 cups heavy cream, 1 cup milk, 3 cloves garlic minced, 1 teaspoon salt, 1/2 teaspoon pepper, 1 1/2 cups shredded Gruyere, 1 tablespoon butter.

How to make it: 1. Warm cream, milk, garlic, salt and pepper in a pot. 2. Butter a baking dish and layer the potatoes with a little cheese between layers. 3. Pour the warm cream over the top. 4. Cover and bake at 375 F for 45 minutes, then uncover and bake 30 minutes more. 5. Cool, chill, and reheat covered at 350 F for 25 minutes.

Make Ahead Thanksgiving Sides Shine With Roasted Squash

Butternut squash tastes like fall in every bite. Peeling and cutting it is the hardest part, so do it the day before when you have more patience. Roasted with a little maple syrup and cinnamon, the edges turn sticky and caramelized. It is one of the lightest make ahead Thanksgiving sides, great for guests who skip the heavier dishes. Would you add pecans or keep it simple?

You will need: 1 large butternut squash, 2 tablespoons olive oil, 2 tablespoons maple syrup, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, 1 tablespoon fresh sage chopped, 1/3 cup toasted pecans.

How to make it: 1. Peel, seed and slice the squash and keep it chilled up to 2 days. 2. Toss with oil, maple syrup, cinnamon and salt. 3. Spread on a sheet pan in one layer. 4. Roast at 425 F for 25 to 30 minutes, turning once. 5. Sprinkle with sage and pecans before serving.

Slow Cooker Mashed Potatoes That Stay Warm

Mashed potatoes are the side everyone fights over, but they are a pain to make at the last minute. This trick changes everything: make them the day before with extra butter and cream cheese, then reheat them in a slow cooker on low. They stay hot and creamy for hours and free up a whole burner. Quick poll: A) Smooth B) Chunky C) Skin on D) Loaded with garlic?

You will need: 5 pounds Yukon gold potatoes, 1 stick butter, 4 ounces cream cheese, 1 cup warm milk, 1/2 cup sour cream, 2 teaspoons salt, 1/2 teaspoon pepper, chopped chives.

How to make it: 1. Peel and cube the potatoes and boil in salted water for 15 to 20 minutes. 2. Drain and mash with butter and cream cheese. 3. Stir in milk, sour cream, salt and pepper. 4. Cool, cover and chill overnight. 5. Reheat in a buttered slow cooker on low for 3 hours, stirring once, and top with chives.

Make Ahead Thanksgiving Sides With Roasted Root Vegetables

This colorful tray is the easiest way to feed a crowd. Chop everything the day before and store it in one big bag. On the day, dump it on a sheet pan, roast, and you are done. The vegetables come out sweet and golden, and the leftovers are wonderful in soup the next day. What vegetable would you add to this tray?

You will need: 1 pound carrots, 1 pound parsnips, 1 pound baby potatoes, 1 red onion, 2 cups Brussels sprouts, 1/4 cup olive oil, 2 teaspoons fresh rosemary, 1 teaspoon salt, 1/2 teaspoon pepper.

How to make it: 1. Cut all the vegetables into similar size chunks. 2. Store together in a sealed bag in the fridge up to 2 days. 3. Toss with oil, rosemary, salt and pepper. 4. Spread on two sheet pans so they do not crowd. 5. Roast at 425 F for 35 to 40 minutes, stirring halfway.

Cheesy Stuffed Mushrooms for Before Dinner

Every Thanksgiving has that hungry hour before dinner when people wander into the kitchen looking for a snack. Stuffed mushrooms are the snack version of make ahead Thanksgiving sides. Fill them the day before, keep them covered in the fridge, and bake them right before guests arrive. They are cheesy, garlicky and gone in minutes. How many do you think one person can eat? In our house the record is eleven.

You will need: 24 large white mushrooms, 4 ounces cream cheese, 1/3 cup grated Parmesan, 2 cloves garlic minced, 2 tablespoons breadcrumbs, 1 tablespoon parsley, 2 tablespoons olive oil, salt, pepper.

How to make it: 1. Remove the stems and chop them fine. 2. Cook the stems and garlic in oil for 4 minutes and cool. 3. Mix with cream cheese, Parmesan, breadcrumbs, parsley, salt and pepper. 4. Fill the caps, cover and chill. 5. Bake at 375 F for 18 to 20 minutes until golden.

Broccoli Cheese Casserole Like Grandma Made

This casserole shows up at church suppers and family dinners for a reason. It is creamy, cheesy and topped with buttery crumbs. It is also one of the most forgiving make ahead Thanksgiving sides, so you can build it two days early and bake it when the oven is free. Kids who never touch broccoli somehow clean their plates. Did someone in your family make this every year?

You will need: 2 pounds broccoli florets, 1 can cream of chicken soup, 1/2 cup mayonnaise, 1 egg, 2 cups shredded cheddar, 1 sleeve butter crackers crushed, 3 tablespoons melted butter.

How to make it: 1. Steam the broccoli for 4 minutes and cool. 2. Mix soup, mayonnaise, egg and 1 1/2 cups cheese. 3. Fold in the broccoli and spread in a baking dish. 4. Top with the rest of the cheese, cover and chill up to 2 days. 5. Mix crackers with butter, sprinkle on top and bake at 350 F for 30 to 35 minutes.

Whole Roasted Cauliflower Made Ahead

Want a showstopper that is not the turkey? Set a whole roasted cauliflower on the table and watch people take pictures. You can boil it and coat it in the spiced butter a day early. Then it only needs a hot oven to turn golden and crisp outside while staying tender inside. It is also a great main dish for any vegetarian guests. Would you try it?

You will need: 1 large head cauliflower, 4 tablespoons softened butter, 2 cloves garlic minced, 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 cup grated Parmesan, 2 tablespoons fresh parsley, 1 lemon.

How to make it: 1. Trim the leaves and boil the whole head in salted water for 6 minutes. 2. Drain and cool completely. 3. Mix butter, garlic, paprika and salt and rub all over. 4. Cover and chill overnight. 5. Roast at 425 F for 35 to 40 minutes, then top with Parmesan, parsley and lemon juice.