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35 Low-Calorie Thanksgiving Side Dish Recipes That Leave More Room for Dessert

These lower-calorie sides will fill up your dinner plate, but still leave room for dessert.

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Apple Stuffing BallsTaste of Home

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 CarrotsTaste of Home

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 MedleyTaste of Home

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 PotatoesTaste of Home

Colcannon Irish Potatoes

My mother came from Ireland as a teen and brought the comforting recipe with her. I find that it's a great way to get my family to eat cooked cabbage...hidden in Grandma's potatoes! —Marie Pagel, Lena, Wisconsin

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Honey-Butter Peas and CarrotsTaste of Home

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 BaconTaste of Home

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 CranberriesTaste of Home

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 RatatouilleTaste of Home

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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Root for Winter VegetablesTaste of Home

Root for Winter Vegetables

This medley is an updated version of a recipe my mom grew up with. It's my favorite way to prepare veggies and is marvelous with a batch of hot rolls. —Julie Butler, Puyallup, Washington

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Garlic Green Bean MedleyTaste of Home

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 BeansTaste of Home

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 SproutsTaste of Home

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 & GarlicTaste of Home

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 BroccoliTaste of Home

Super-Simple Garlic Broccoli

My kids love broccoli, especially with lots of garlic. It’s great 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 BeansTaste of Home

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 BakeTaste of Home

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 LatkesTaste of Home

Potato Latkes

These potato and onion pancakes are 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 VegetablesTaste of Home

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 CheeseTaste of Home

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 PotatoesTaste of Home

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 RatatouilleTaste of Home

Slow-Cooked Ratatouille

I get my son to eat eggplant by cooking low and slow on 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 PilafTaste of Home

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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Portobello & Green Bean SauteTaste of Home

Portobello & Green Bean Saute

I think the key to tasty veggies is simplicity: everyday ingredients combined to be fantastic. The bouillon has enough salt for most people, so taste before adding more. If portobello mushrooms are not available, white button mushrooms work well.—Elaine Shoemaker, Sedgewickville, Missouri

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Onion-Garlic Hash BrownsTaste of Home

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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Buttery CarrotsTaste of Home

Buttery Carrots

My mother made this recipe often when I was growing up. She got it from a friend who was a chef at a local restaurant my parents frequented. The onions really bring out the sweetness of the carrots. When I have carrots fresh from the garden, I don't even peel them—I just scrub them well before cutting. For holiday buffets, I often double or triple this recipe —Mary Ellen Chambers, Lakewood, Ohio

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Spaghetti Squash with Tomatoes and OlivesTaste of Home

Spaghetti Squash with Tomatoes and Olives

This squash is welcome as a side dish, but you can also top it with canned tuna to serve as a main dish. I use my own canned tomatoes for the best flavor. It's easy and so tasty! —Carol Chase, Sioux City, Iowa

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Marinated Mushrooms & ArtichokesTaste of Home

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 PaprikaTaste of Home

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 DipTaste of Home

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 GreensTaste of Home

Truly Tasty Turnips with Greens

This savory dish is a hit at every church dinner. Adjust the seasonings as you please to make the recipe your own. —Amy Inman, Hiddenite, North Carolina

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Cumin-Roasted CarrotsTaste of Home

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 CauliflowerTaste of Home

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 PeppersTaste of Home

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 CrumbsTaste of Home

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 SauteTaste of Home

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

Peggy Woodward, RDN
Peggy is a Senior Food Editor for Taste of Home. In addition to curating recipes, she writes articles, develops recipes and is our in-house nutrition expert. She studied dietetics at the University of Illinois and completed post-graduate studies at the Medical University of South Carolina to become a registered dietitian nutritionist. Peggy has nearly 20 years of experience in the industry. She’s a mom, a foodie and enjoys being active in her rural Wisconsin community.

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