#Thrivein5 Thanksgiving: Three Quick, Make-Ahead Side Dish Recipes

Thanksgiving used to be the meal that took the most planning, cooking time, and money… until these make-ahead side dishes entered the picture. They’re part of our #Thrivein5 series of recipes that are 5 ingredients or fewer (not including common pantry staples like oil, salt, and pepper), take 5 minutes or less to make, or cost $5 or less. What’s more, you can (and should!) make them one or two days early so all that’s left for the big day is reheating, plating, and garnishing to get feast-worthy sides on the table fast. 

Garlic Parmesan Green Beans

Move aside, green bean casserole — these garlic Parmesan green beans will be your new must-make green for the table. Not only are they ready fast, but they’re the perfect mix of cheesy, crunchy, and citrusy to add brightness to the meal. 

Yield: 4-6 servings, as a side
Active Time: 15 minutes
Total Time: 20 minutes

Ingredients:

1 pound green beans
⅓ cup walnuts, chopped
2 tablespoons extra virgin olive oil
2-3 garlic cloves, minced
¼ cup Parmesan
Zest of 1 lemon
Salt and pepper, to taste 

Instructions:

Boil a large pot of salted water. Blanch beans for two minutes or until they turn bright green but stay crisp. Drain and rinse under cold water to stop the cooking process. 

In a sauté pan, toast the walnuts until they turn golden brown and smell fragrant, about 2-3 minutes. Set aside in a small bowl.

In the same pan, heat the olive oil, then add the minced garlic and sauté for about 30 seconds. Add the green beans, toss with the garlic, and cook for 2-3 minutes, until the beans are heated through. 

Allow to cool completely before transferring to an airtight container. Store in the refrigerator.

To reheat and serve, warm in sauté pan over medium heat or in the microwave. 

Add to a bowl and dress with Parmesan, walnuts, lemon zest, salt, and pepper, then toss to combine. 

Honey-Roasted Carrots

Roast carrots with honey until they’re caramelized to bring out their ultimate sweetness, then balance it with crunchy, salty pistachios and serve with hummus for a creamy, sweet-and-savory side. 

Yield: 4-6 servings, as a side 
Active Time: 5 minutes
Total Time: 20-25 minutes

Ingredients:

1 pound carrots
2 tablespoons honey
1 tablespoon extra virgin olive oil
Salt and pepper, to taste 
1-2 teaspoons fresh thyme leaves (or dried thyme)
⅓ cup pistachios
1 cup hummus, optional

Instructions:

Preheat oven to 400° F. 

In a large mixing bowl, toss the carrots with the honey, olive oil, thyme, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet and roast for 20-25 minutes, until tender and lightly caramelized, stirring halfway through for even cooking. 

Allow the carrots to cool completely before transferring them to an airtight container. Store in the refrigerator.

To reheat and serve, warm in the oven at 350° F until heated through.

Top with pistachios and fresh thyme leaves, and serve on a bed of hummus for extra creaminess. 

Maple Brussels Sprouts 

The classic combo of Brussels sprouts and pancetta (or bacon) gets a twist with maple syrup for a touch of sweetness and pecans for crunch. If you’re making the Honey-Roasted Carrots, these two sides can be reheated together in the oven. 

Yield: 4-6 servings, as a side 
Active Time: 15 minutes
Total Time: 30 minutes

Ingredients:

1 ½ pounds Brussels sprouts 
2 tablespoons extra virgin olive oil
Salt and pepper, to taste 
1 cup pecans, chopped 
4-6 slices pancetta or bacon, diced
2 tablespoons maple syrup 

Instructions:

Preheat oven to 400° F. 

In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet and roast for 20-25 minutes, until tender and the edges turn golden brown.

In a small sauté pan, toast pecans, then set aside in a small bowl. 

In the same pan, sauté the pancetta or bacon until crispy.  

Once the Brussels sprouts are done, add the chopped pecans, drizzle with the maple syrup, toss, then add the bacon and toss together again.

Allow to cool completely before transferring to an airtight container. Store in the refrigerator.

To reheat and serve, warm in the oven at 350° F for 10-12 minutes.

Recipe credits: Jeffrey Chan 
Photo credits: Elisha Knight 

More Thanksgiving Tips & Recipes

Thanksgiving Leftovers, Upcycled: 4 Ways to Reuse Turkey, Stuffing, Pumpkin, and Cranberry Sauce 

Your Complete Thanksgiving Dinner Prep Schedule

Plant-Based Thanksgiving Recipes