Simplify your Thanksgiving spread with these 1-pan side dish delights

Thanksgiving Day, a time for warmth, grateful hearts and delicious feasting, would not be the same without flavorful food. 

Sure, the main event at the dining room table is usually the big bird, but side dishes are just as important. They are the unsung heroes stealing the spotlight, adding layers of taste and texture to complement the star of the table.

Preparing a Thanksgiving feast often involves a symphony of pots, pans and utensils, with the kitchen turned into a bustling hub of culinary activity. 

Yet after the whirlwind of cooking, the aftermath of a cluttered kitchen can be daunting. Cleaning multiple dishes, utensils and cookware can feel like an uninvited task, stealing precious post-dinner relaxation and family time.

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Picture this: one single pan on the stovetop, transforming simple ingredients into masterpieces, while keeping the chaos of a cluttered kitchen at bay. Does it get better? After you’ve cleaned the house and shopped relentlessly in preparation for guests, the convenience of the minimal cleanup becomes a relief.

Here are three Thanksgiving side dishes guaranteed to make your feast unforgettable.

1. Sweet potatoes
2. Brussels sprouts
3. Glazed carrots

Disclaimer: These recipes are meant to be cooked together on one large cookie sheet, all baked in the oven at 425 F. However, the sweet potatoes will take more than double the time the veggies need to cook, so you will need to begin cooking them first. Once the potatoes are cooked halfway, follow these recipes, add the Brussels sprouts and carrots to the same cookie sheet — and bake through.

1. Sweet potato recipe 

Ingredients

• 1 pound of sweet potatoes
• 5-6 fresh sage leaves
• 2 tsp minced garlic
• Crushed pecans
• Salt and pepper to taste

Directions

Begin by washing your potatoes with soap and warm water to remove any dirt. From there, you can either peel or keep the skin on the potatoes. Using a sharp knife, cut the potatoes into slices. You’ll want them less than ½ inch thick.

Coat the potatoes in olive oil and toss with chopped fresh sage and minced garlic. 

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Add everything to a cookie sheet and salt and pepper to taste.

Bake for 20–25 minutes at 425 F and then flip the potatoes before adding the vegetables to bake with them.

Once you add the Brussels sprouts and glazed the carrots, bake the potatoes for another 25 minutes, remove and top with crushed pecans and serve hot.

2. Brussels sprouts recipe

When roasted Brussel sprouts are kissed by the heat of the oven, their outer layers are left caramelized to golden perfection, developing a delightful crunch while the inner layers retain a tender, creamy texture. (Natasha Breen/REDA&CO/Universal Images Group via Getty Images)

Ingredients

• 1 pound of Brussels sprouts
• 2 shallots
• 2 tbsp pomegranate seeds
• 3 tbsp fresh lemon juice
• 1 tbsp melted butter
• Salt and pepper to taste

Directions

While the potatoes are cooking for the first half of their bake, prepare the Brussels sprouts by removing the stems. 

Toss the vegetable with melted butter, fresh lemon juice and salt and pepper to taste.

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Cut the shallots into round slices and toss with the sprouts. 

Gently add the veggies next to the sweet potatoes and, once the glazed carrots are added, bake for 25 minutes at 425 F.

When the sheet of sides is fully cooked, remove the pan and transfer the food onto serving platters. 

Sprinkle the pomegranate seeds atop the Brussels and serve hot.

3. Glazed carrots recipe

What makes glazed carrots a standout side dish is their simplicity. A drizzle of olive oil, a sprinkle of salt, and a dash of herbs or spices are all they need to shine. (Gabrielle Geiselman)

Ingredients

• 1 pound of long carrots
• ¼ cup of melted butter
• 2 tbsp brown sugar
• 1 tbsp cinnamon
• 1 tsp cumin
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Directions

For this carrot recipe, wash and peel the outside of the carrots to remove any dirt or stems. 

Slice the carrots at an angle about half an inch thick and toss them in melted butter, brown sugar, cinnamon, cumin, fresh chopped parsley and salt and pepper to taste.

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Bake alongside the Brussels sprouts and sweet potatoes for 25 minutes at 425 F. 

Serve hot.

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As the aroma of roasted sweet potatoes, caramelized Brussels sprouts and glazed carrots fill the air, envision a Thanksgiving table adorned with a symphony of colors and flavors from these one-pan masterpieces.  

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