Top Thanksgiving Sides (Carrots, Squash, and More!)

For a warm new twist on potato salad, roasted potatoes are tossed with mango chutney, curry powder, fresh baby spinach, and pine nuts.

This dinner salad is delicious and elegant. Garlic-herb cheese toasts make a crowd-pleasing topper.

Coarse, inexpensive kosher salt seasons the potatoes and creates an even heat as they roast on the stovetop.

This side dish is ready in under an hour and can be served hot from the oven with bread.

Lightly toasted pistachios, brown sugar, and fresh thyme add a sweet zing to this fresh carrot recipe.

Butternut squash, dried cranberries, shallots, and sourdough bread combine in this seasonal stuffing recipe.

This rich, buttery sweet potato recipe from Tyler Florence's grandmother is a cross between a side dish and a dessert.

For a fresh twist on this classic Thanksgiving side dish, glaze carrots with verjus, the pressed juice from unripe grapes; it has a sweet-tart flavor and is similar to, but less sharp than, vinegar.

Served whole and flavored with mildly hot red pepper and tangy lemon, these carrots are hard to resist.

Fresh pears, dried cranberries, and orange juice add a pleasant fruity flavor to this winning combination of parsnips and carrots.

Consider keeping fresh ginger on hand to add zesty flavor to vegetables. The knobby, tan root stays fresh in the refrigerator for at least a week. It also can be frozen for up to two months.

These beans are a fresh update of the tried-and-true green bean casserole. In only 20 minutes, sauteed garlic, lots of shallots, and lemon peel pack a 1-2-3 flavor punch.

For a new twist on a classic holiday side dish, top fresh green beans with crisp shallots and onions.

Two teaspoons of garlic, a pinch of salt, and a dash of pepper make these green beans a hit. Chop the garlic with a good pinch of salt -- it will soak up the garlic flavor and transfer it to the beans.

Cooked until crisp-tender and tossed with garlic, butter, and almonds, these green beans are simple and satisfying.

Grape tomatoes and green beans are tossed with a tangy pesto vinaigrette.

This gratin, packed with butternut squash, spinach, cheese, and rich creme fraiche is really special. You can cut prep time by purchasing peeled squash in your grocery produce section.

The tart flavor of this cranberry-colored glaze perfectly balances the sweetness from any winter squash. If acorn squash is not your favorite, try butternut.

Any winter squash can be used with this recipe, but you'll love the satiny texture of butternut squash.

Deepen the already-sweet quality of beets with a touch of brown sugar. Poach them in dry red wine to balance the caramelized flavor.

Beets are tossed with a mixture of Dijon mustard, olive oil, vinegar, and shallots.

This easy side dish gets its bold flavor from cider vinegar; deep purple beets look festive and are healthy, too.