30 Brussels Sprouts Thanksgiving Recipes That Are Pretty Much Foolproof

Hello, sweet-and-salty bliss. Your guests will never see this appetizer coming.

As far as fall recipe ideas go, plating these over mashed sweet potatoes sounds ingenious to us.

An autumnal spin on a holiday classic. Never shredded Brussels sprouts before? It’s super easy.

Sayonara, potatoes. This is a job for the season’s most beloved vegetable (and a whole lot of milk, cream and Gruyère).

Honey and sriracha are *always* invited to Thanksgiving dinner.

The vegan dressing gets all its creaminess from soaked sunflower seeds and almonds. Even better, the recipe works with basically any winter greens.

Careful, these hors d’oeuvres are shockingly poppable. Especially when they’re dunked in lemony Dijonnaise.

Don’t look now, but even the turkey is getting jealous.

Because vegetables can only get better with a dose of carbs and salty, fatty pancetta.

Sharp red onion and tangy balsamic vinegar can bring any boring side to life.

Want to take care of your veggies and grains just 30 minutes before your relatives arrive? Look no further than this sheet pan wonder.

The sweater season pièce de résistance? Apple cider vinaigrette.

These toothpick-toting cuties are stuffed with prosciutto, mozzarella and tomato.

If your family skips turkey on Thanksgiving, try this sheet pan recipe. It’ll take care of your sides and main in less than an hour.

Meet the mac and cheese of vegetables, loaded with golden-brown sweet onions and crispy sage.

You can’t go wrong with freshly ground black pepper and grated Pecorino Romano.

Spare yourself some stress by prepping the salad a few days in advance. Don’t skip the pomegranate seeds; they make for an elegant, wintry finishing touch.

These honey-kissed beauties are destined for Thanksgiving cocktail hour.

OK, you’re going to want to sit down for this. What if we told you it’s possible to cook turkey, stuffing, sweet potatoes and sprouts on two sheet pans in less than two hours? Bye-bye, panic mode.

Never tried breaded Brussels before? Buckle up: These are ridiculously crispy and coated in panko bread crumbs, Cajun seasoning and all the grated Parm.

This healthy side dish comes fully loaded with fall fixins, from dried cranberries to maple syrup to ground cinnamon.

Think of these as tiny gems of the crispiest, cheesiest cornbread ever. Even better? They’re piled high with goat cheese, salty pancetta and crisp Brussels.

Yukon Gold potatoes and minced habanero give the pumpkin and sprouts lots of body and spice. Table the eggs until Black Friday brunch.

And you thought the turkey would be the gorgeous centerpiece. Think candied walnuts, crumbled blue cheese, pomegranate arils and sliced Bosc pear.

Bake the sprouts in white miso paste, rice wine, sesame oil and ginger until they turn golden brown.

Green beans and cream of mushroom soup? Again? You can do better than that.

The rustic combo of greens, juicy apple, crispy bacon and buttery hazelnuts will never go out of style.

Sure, you could chop each individual Brussels sprout by hand with a knife. But to save time—and time is of the essence on Thanksgiving—run these babies through a mandolin. If the idea of slicing a finger freaks you out, you can also use a food processor. Better yet, buy a pre-sliced bag at the store.

We’re keeping this one in the Thanksgiving menu rotation for years to come.

Think mac and cheese from scratch is too time-consuming for a busy holiday? This one-skillet side by Coterie member Monique Volz is ready and on the table in 30 minutes. (Touché.)