35 Low-Calorie Thanksgiving Side Dish Recipes That Leave More Room for Dessert
Updated: Nov. 22, 2022These lower-calorie sides will fill up your dinner plate, but still leave room for dessert.
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German Red Cabbage
Sunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. —Jeannette Heim, Dunlap, Tennessee
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Apple Stuffing Balls
I served these fun appetizers for the first time on Thanksgiving. My family asked me to make them several times after that, so the tasty little bites made an appearance on my Christmas spread that year, too. We love them so much they've become a holiday tradition. —Tracy Burdo, Burlington, Vermont
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Thyme-Roasted Carrots
Cutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley. —Deirdre Cox, Kansas City, Missouri
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Roasted Green Vegetable Medley
Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. — Suzan Crouch, Grand Prairie, Texas
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Colcannon Irish Potatoes
My mother came from Ireland as a teen and brought this homey recipe with her. I find that it's a fantastic way to get my family to eat cooked cabbage—it is hidden in Grandma's potatoes! —Marie Pagel, Lena, WI
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Honey-Butter Peas and Carrots
This classic combination of peas and carrots is enriched with a handful of flavor enhancers. Slow cooking allows the ingredients to meld for maximum richness. —Theresa Kreyche, Tustin, California
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Easy Beans & Potatoes with Bacon
I created this recipe because I love the combination of green beans with bacon. It’s smart when company is coming because you can start the side dish in the slow cooker and continue preparing the rest of the dinner—or visit with your guests! —Barbara Brittain, Santee, California
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Roasted Brussels Sprouts with Cranberries
There’s nothing to this recipe—the preparation and cooking times are so quick. I sprinkle in a few dried cranberries, but you can let your imagination take over. Add a handful of raisins or walnuts at the end, or even sliced oranges. If your Brussels sprouts are large, cut them in half. —Ellen Ruzinsky, Yorktown Heights, New York
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Slow-Cooker Ratatouille
Not only does this classic recipe make a phenomenal side dish, you can also serve it with sliced French bread for a warm and easy appetizer. Try it in the summer with your garden-fresh vegetables. —Jolene Walters, North Miami, Florida
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Garlic Green Bean Medley
“This is one of my favorite ways to cook green beans. Everyone loves it!” —Nancy Daugherty, Cortland, Ohio
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Garlic-Sesame Green Beans
Sauteed bits of garlic and shallot, with a sprinkling of toasted sesame seeds, turn ordinary beans into something special. Keep the recipe in mind for your garden crop in summer. —Deirdre Cox, Kansas City, Missouri
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Garlic Roasted Brussels Sprouts
My roommate and I used to make garlicky Brussels sprouts at least twice a week. Now I make them as a healthy side for all sorts of occasions. —Katherine Moore-Colasurd, Cincinnati, Ohio
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Brussels Sprouts with Bacon & Garlic
When we have company, these sprouts are my go-to side dish because they look and taste fantastic. Fancy them up a notch with pancetta instead of bacon. —Mandy Rivers, Lexington, South Carolina
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Super Simple Garlic Broccoli
My kids love broccoli, especially with lots of garlic. This recipe is wonderful for a special occasion, but it’s so quick that I usually fix it once a week in our home. Everyone gobbles it up. —Caramia Sommers, Oswego, New York
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Zesty Garlic Green Beans
These green beans travel so well because they can either be served at room temperature or reheated at the party. —Christine Bergman, Suwanee, Georgia
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Two-Bean Tomato Bake
Parmesan cheese, basil and garlic spice up this mouthwatering medley of beans, mushrooms, onion and tomato. It's even more flavorful when you use your garden harvest. We love the crumb topping because it adds a fantastic crunch.—Dorothy Rieke, Julian, Nebraska
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Potato Latkes
This potato latke recipe is tasty at any meal. For the ultimate crispiness, squeeze out all the liquid from the grated veggies before you fry them up. —Taste of Home Test Kitchen
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Rosemary Root Vegetables
This heartwarming side dish is sure to get rave reviews! Although the ingredient list may look long, you'll soon see that this colorful fall medley is a snap to prepare. —Taste of Home Test Kitchen
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Brussels Sprouts with Garlic & Goat Cheese
I wanted to up my veggie game, so I smothered Brussels sprouts with garlic and goat cheese. It's really a side dish, but I love to eat it for lunch! —Brenda Williams, Santa Maria, California
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Green Beans and New Potatoes
This tasty side dish frees up your stove or oven. The vegetables come out tender, and the onion soup mix and onion add lots of flavor to the broth.—Ann Yarber, Goldsby, Oklahoma
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Slow-Cooked Ratatouille
I get my son to eat eggplant by cooking it low and slow in this classic French veggie dish. A side of rice and garlic cheese bread also help. —Diane Goedde, Red Lodge, Montana
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Wild Rice and Squash Pilaf
This pilaf is fantastic with fish or poultry and especially compatible with turkey. Since it's so colorful, I like to think it makes my turkey dressed for the holidays. —Erica Ollmann, San Diego, California
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Onion-Garlic Hash Browns
Quick to assemble, this is a simple recipe I’ve cooked many times. Stir in hot sauce if you like a bit of heat. I also like to top the finished dish with a sprinkling of shredded cheddar cheese. —Cindi Hayward-Boger, Ardmore, Alabama
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Spaghetti Squash with Tomatoes and Olives
This squash is outstanding as a side dish, but you can also top it with canned tuna to create a simple, healthy main dish. It's easy and so tasty! I like to use my own canned tomatoes for the best flavor. —Carol Chase, Sioux City, Iowa
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Marinated Mushrooms & Artichokes
I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. —Marcia Doyle, Pompano, Florida
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Okra Roasted with Smoked Paprika
When you want to cook okra without frying it, roast it with lemon juice for a lighter version. The smoked paprika gives it even more roasty oomph. —Lee Evans, Queen Creek, Arizona
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Fresh Artichokes with Lemon-Yogurt Dip
Artichokes are at their best when you prepare them simply, without a lot of fuss or seasonings to overdress them. Many people dip the petals in melted butter or mayonnaise, but I think you'll love my tangy lemon-yogurt dip. —Jill Haapaniemi, Brooklyn, New York
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Truly Tasty Turnips with Greens
These savory greens are a hit at every church dinner I take them to. Adjust the seasonings as you please to make this recipe your own. —Amy Inman, Hiddenite, North Carolina
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Cumin-Roasted Carrots
Carrots make a super side—big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these fragrant, deeply spiced veggies. —Taylor Kiser, Brandon, Florida
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Mediterranean Cauliflower
I adapted a recipe I received from a friend to make this delicious—and deliciously different—cauliflower dish. It's prepared quickly in a skillet and uses only a handful of ingredients. What a great way to take ordinary cauliflower to a whole new level! —Valerie Smith, Aston, Pennsylvania
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Green Beans with Peppers
This festive-looking side dish is a snap to make for a holiday menus or an everyday meal. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Broccoli Rabe with Tuscan Crumbs
With seasoned bread crumbs, cheese and currants, our recipe specialists turn basic broccoli rabe into a more special side. Serve it with a variety of entrees. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Brussels Sprouts & Kale Saute
In an effort to add more greens to our meals, I created this dish—and my kids eat it up. The crispy salami is the "hook." —Jennifer Mcnabb, Brentwood, Tennessee
Originally Published: October 26, 2018
