Thanksgiving is a time for gratitude, togetherness and delicious feasts - but when you’re hosting, Thanksgiving dinner usually comes with a heaping serving of stress, especially when trying to cater to the myriad of dietary needs that guests might have. Whether it's a cousin who's vegan, an aunt who's gluten-free or a sibling who can't have dairy, ensuring everyone at the table feels included and well-fed can feel like a culinary jigsaw puzzle.

But fear not! We understand the challenge and have crafted a delightful array of side dish recipes that not only taste amazing but are also easily modifiable. If you or your guests are looking for dairy-free, gluten-free, and vegan options, here are four easy-to-adjust, healthy Thanksgiving side dishes that everyone will love.

1. Roasted Brussels Sprouts with Maple-Balsamic Glaze and Goat Cheese

These roasted Brussels sprouts pack a powerful punch of health benefits. Brussels sprouts are a cruciferous vegetable known for their rich content of vitamins, minerals and antioxidants. Regular consumption of these tiny green wonders can support heart health and may even play a role in cancer prevention. Additionally, their high fiber content aids in digestion and promotes gut health.

The goat cheese and balsamic vinegar lend a tangy contrast to the dish, and the maple syrup (which has a lower glycemic index than table sugar, meaning that it doesn’t spike your blood sugar as rapidly) lends a touch of sweetness. Combined, this vegetable side dish offers a tantalizing blend of taste and health, making it a worthy addition to any meal.

Substitutions for Dietary Needs:

• Dairy-Free & Vegan: You can make this recipe dairy-free and vegan by subbing out the goat cheese with these vegan goat cheese brand alternatives, or removing it completely.
  
• Gluten-Free: This recipe is naturally gluten-free.
  
  

Servings: 5

Main Ingredients:

• 1 ½ lbs Brussels sprouts, trimmed and halved
  
• 3 tbsp olive oil
  
• Salt and pepper, to taste
  
• 1/3 cup pecans
  
• 2 tbsp pure maple syrup
  
• 2 tbsp balsamic vinegar
  
• ⅓ cup crumbled goat cheese
  
  

Directions:

1. Preheat the oven to 425°F (200°C).
   
2. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
   
3. Spread them out on a baking sheet in a single layer, taking care not to overcrowd the sheet (overcrowding can prevent the Brussels sprouts from becoming crispy). If there’s not enough room on the baking sheet, you can divide the sprouts into two different sheets.
   
4. Roast for 20-25 minutes or until caramelized and crispy, then remove from the oven.
   
5. Lower the oven temp to 350. Evenly spread the pecans on a baking sheet and toast for 7-10 minutes, then remove the nuts, let them cool for 10 minutes or so, and roughly chop them. This is an optional step, but really brings out the nutty sweetness of the pecans.
   
6. In a small bowl, mix maple syrup and balsamic vinegar.
   
7. Drizzle the glaze over the roasted Brussels sprouts, add the chopped pecans and goat cheese, and toss well before serving.
   
   

2. Creamy Garlic Mashed Potatoes

Mashed potatoes: a universally adored classic Thanksgiving side dish that has earned its rightful place at the Thanksgiving table. The buttery, creamy texture can elevate even the driest of turkeys. This recipe for creamy garlic mashed potatoes adds a touch of garlicky goodness to an already delectable dish. What's even better is that this recipe is adaptable for various dietary needs: dairy-free, gluten-free, and vegan!

Substitutions for Dietary Needs:

• Dairy-Free & Vegan: You can use unsweetened almond milk or unsweetened oat milk as a substitute for cream. Replace butter with vegan butter or coconut oil.
  
• Gluten-Free: This recipe is naturally gluten-free. However, you should always ensure that any store-bought ingredients, like vegan butter, are certified gluten-free to avoid cross-contamination.
  
  Servings: 6
  
  

Main Ingredients:

• 3 lbs (approx. 1.4 kg) of russet potatoes, peeled and quartered
  
• 4-6 cloves of garlic, minced
  
• 1 cup (240 ml) of heavy cream or milk
  
• 4 tbsp (60 g) of butter
  
• Salt, to taste
  
• Ground black pepper, to taste
  
• Chopped parsley or chives for garnish (optional)
  
  

Directions:

1. Place the quartered potatoes in a large pot and cover them with cold water. Add a pinch of salt. Bring the water to a boil over high heat, then reduce the heat to maintain a simmer. Cook the potatoes until they are soft and easily pierced with a fork, about 20-25 minutes.
   
2. While the potatoes are boiling, melt the butter in a small saucepan over medium heat. Add the minced garlic to the butter and sauté until the garlic is fragrant and slightly golden, about 2-3 minutes.
   
3. Once the potatoes are done, drain them well and return them to the pot. Add the garlic-butter mixture. Begin mashing the potatoes, gradually pouring in the cream or milk. Continue mashing until the potatoes reach your desired consistency.
   
4. Season the mashed potatoes with salt and pepper to taste. Mix well.
   
5. Transfer the mashed potatoes to a serving dish, garnish with chopped parsley or chives if desired, and serve warm.
   
   

3. Green Bean Almondine

Green Bean Almondine is a classic dish that marries the crispness of fresh green beans with the delightful crunch of toasted almonds. It’s a great alternative to green bean casserole, which is typically higher in sodium, carbs and saturated fats. Beyond its sumptuous taste, this healthy side dish offers an impressive array of nutritious benefits.

Green beans, being a rich source of dietary fiber, folic acid, vitamin A, vitamin C and vitamin K, contribute to improved heart health, support immune function, and promote bone strength. The almonds, on the other hand, are powerhouses of nutrients like vitamin E, magnesium, and healthy fats, which can support brain health, maintain good cholesterol levels, and provide sustained energy.

Substitutions for Dietary Needs:

• This recipe is already dairy-free, gluten-free, and vegan.
  
  

Servings: 5

Main Ingredients:

• 1 lb fresh green beans, trimmed
  
• 2 tbsp olive oil
  
• 1/3 cup sliced almonds
  
• 2 cloves garlic, minced
  
• 1 shallot, peeled and sliced
• Juice and zest of 1 lemon
  
• Salt and pepper, to taste
  
  

Directions:

1. Blanch green beans in boiling water for 2-3 minutes, then transfer to an ice bath to cool.
   
2. In a large pan, heat olive oil over medium heat.
   
3. Add sliced almonds and cook until they start to turn golden.
   
4. Add minced garlic and sliced shallots and sauté for another minute or two, until golden.
   
5. Add the blanched green beans, lemon juice, salt, and pepper. Toss to coat and heat through.
   
6. Serve garnished with additional lemon zest.
   
   

4. Creamy Sweet Potato and Butternut Squash Soup

Butternut Squash and Sweet Potato Soup is a warm, velvety holiday side that captures the essence of fall while delivering a plethora of health benefits. Butternut squash is laden with vitamins A and C, vital for maintaining healthy skin, vision, and immune function. It also provides a good amount of dietary fiber, promoting digestive health.

Sweet potatoes, with their vibrant orange hue, are an excellent source of beta-carotene, a powerful antioxidant that the body converts to vitamin A. Furthermore, these veggies are rich in vitamins B and C, potassium, and fiber. Together in soup form, these two ingredients meld to create a comforting dish that nourishes the body, supports digestive and immune health, and offers protection against oxidative stress.

Substitutions for Dietary Needs:

• Dairy-Free: Replace the butter with vegan butter or coconut oil. Use full-fat canned coconut milk as a substitute for the heavy cream - it lends a lightly sweet, creamy flavor that compliments the sweetness of this soup perfectly!
  
• Vegan: Replace the butter with vegan butter or coconut oil. Use full-fat canned coconut milk as a substitute for the heavy cream. Replace the chicken broth with vegetable broth.
  
• Gluten-Free: This recipe is naturally gluten-free. However, you should always ensure that any store-bought ingredients, like vegan butter, are certified gluten-free to avoid cross-contamination.
  
  

Servings: 8

Main Ingredients:

• 4 tablespoons unsalted butter
  
• 2 small yellow onions, roughly chopped
  
• 1 large butternut squash, peeled, seeded, and cubed into 1-inch chunks
  
• 2 medium sweet potatoes, peeled and cubed into 1-inch chunks (about 1½ pounds before peeling)
  
• 8 cups chicken broth
  
• 1½ teaspoons salt
  
• ½ teaspoon ground black pepper
  
• 1 apple (Gala, Honeycrisp, or Fuji are all great choices) cored, peeled and cut into 1-inch chunks
  
• 3 tablespoons maple syrup
  
• ½ teaspoon ground cinnamon
  
• 1/2 tsp dried rosemary
• ⅛ teaspoon ground nutmeg
  
• 1 cup heavy cream, plus a few extra tablespoons for drizzling on top of the soup
  
• ½ cup roasted salted pumpkin seeds, for sprinkling on top of the soup
  
  

Directions:

1. In a large dutch oven, melt the butter over medium-low heat. Add the chopped yellow onions and saute until translucent and fragrant, about 7-8 minutes.
   
2. To the dutch oven, add the butternut squash, sweet potatoes, chicken broth, salt, and pepper. Turn up the heat and bring the mixture to a boil, and then reduce the heat, cover the pot, and simmer for about 15-18 minutes until the sweet potato and squash are tender. Turn off the heat.
3. Add your chopped apple and the maple syrup, and then puree the mixture with an immersion blender until creamy and smooth. While you can also pour the mixture into a blender and blend it in batches, be sure to let the mixture cool slightly first - hot liquids can expand and create pressure inside the blender that can blow the lid off and or burn you.
4. Once the mixture is blended, stir in the cinnamon, rosemary, nutmeg and cream. Bring the soup to a simmer over low heat until desired consistency is reached. Season to taste.
5. Before serving, drizzle each portion with a swirl of cream and a sprinkle of salted pumpkin seeds. This is optional, but the crunchy seeds and the color contrast of the cream make for a magazine-cover level presentation.
   
   
   Crafting an accommodating Thanksgiving menu doesn’t need to be an arduous task. With just a touch of creativity and the right recipes at your disposal, even the most classic Thanksgiving sides can be transformed to cater to vegan, gluten-free, and dairy-free diets without sacrificing flavor or tradition. Whether you're seeking a show-stopping appetizer to kick off the holiday meal or the ultimate side dish that leaves everyone reaching for seconds, the key lies in inclusivity. Here's to easy Thanksgiving side dishes that everyone can truly be thankful for!