Our Thanksgiving Sides: Stuffing, Squash, Brussels Sprouts, Green Beans and More

You handle the turkey. These are the sides.

Every year someone asks for “the recipe,” so we wrote them down. Six sides, all built around what's at its best this time of year: squash, Brussels sprouts, pears, potatoes, green beans, pomegranate and a fistful of fresh herbs. Nothing fussy, nothing that needs a special trip for one ingredient, and most of it gets a head start the day before. Every recipe has its own page, and the plan for pulling it all off with one oven is right here.

Want everything fresh in one delivery? The Thanksgiving Box has everything these recipes call for, delivered across Los Angeles on Wednesday, November 25, the day before Thanksgiving. The Market Size covers the first four sides and the berries for 3 to 4. The Full Market Size doubles the potatoes and Brussels sprouts and adds the green beans and the salad, for 6 to 8.

What You'll Need From Your Kitchen

A short list of basics: butter, olive oil, salt and pepper, broth, sesame seeds, saffron (optional), ground cinnamon and maple syrup. For the salad, a lemon or a splash of red wine vinegar.

The Menu

Toasted Sesame Pear and Honey Stuffing

Häsi's Holiday Stuffing Mix, sweet onion and celery cooked down in butter, caramelized seasonal pears and a toasted sesame honey poured over the top right before serving. Crisp on top, soft in the middle. One bag serves 8 to 10. Get the stuffing recipe

Saffron Butter Sage Squash

Butternut squash roasted in golden saffron butter, finished with crispy fried sage and a little warm cinnamon. Serves 4 to 6. Get the squash recipe

Maple Glazed Brussels Sprouts

Roasted hot until the edges go dark and crackly, then glazed with a lot of maple. Brussels sprouts were never the problem. Boiling them was. Serves 3 to 4. Get the Brussels sprouts recipe

Garlic Thyme Potatoes, Your Way

Potatoes, garlic and fresh thyme, made mashed, roasted or smashed. Pick your mood. Get the potato recipes

Garlic Green Beans

Blistered on the stove until charred in spots and still snappy, then tossed with plenty of garlic. No oven needed. Get the green bean recipe

Arugula Pomegranate Salad with Walnuts

Peppery arugula, pomegranate and toasted farm fresh walnuts in a raw honey vinaigrette. The bright spot on a rich table. Get the salad recipe

For the Table: Seasonal Berries

For whoever needs something sweet before the pie. Set them out on Thanksgiving morning, pile them next to dessert, or drizzle them with a little raw honey.

Make Ahead

• Wednesday, when your box arrives: Keep the squash, potatoes, onion, garlic and pears on the counter and everything else in the fridge. Cube the squash, trim the Brussels sprouts and green beans, cook the onion and celery for the stuffing, toast the sesame seeds and walnuts, seed the pomegranate, and boil the potatoes if you're smashing them.
• Leave the pears whole. Dice and caramelize them on Thanksgiving morning so they stay golden and firm instead of turning soft.
• Thanksgiving morning: Roast the squash and crisp the sage, caramelize the pears, then mix and bake the stuffing.

How to Time It With One Oven

1. Morning: Roast the squash at 400°F. Turn the oven down to 375°F and bake the stuffing. Then the oven belongs to the turkey.
2. While the turkey rests (30 to 45 minutes): Turn the oven up to 450°F for the Brussels sprouts and roasted or smashed potatoes. Mashing? Do those on the stove. Blister the green beans on the stove too, then slide the squash and stuffing back in for the last few minutes to rewarm.
3. At the table: Warm the honey, stir in the toasted sesame seeds and pour it over the stuffing. Crumble the crispy sage over the squash, dress the salad and set out the berries.

Thanksgiving Sides FAQ

How many people do these serve?

The stuffing, squash, Brussels sprouts and potatoes make Thanksgiving for 3 to 4 people. Double the potatoes and sprouts and add the green beans and the salad, and you're feeding 6 to 8. With six sides on the table, everyone takes a little of each.

Is it okay to skip the saffron?

Yes. Use a pinch of turmeric for the color, or brown the butter for a nutty flavor.

Where do I find this produce in Los Angeles?

See what’s in season in Los Angeles in November, or let the Thanksgiving Box bring it all to you. For extra herbs, an Herb Bouquet is the easy move, and our guide to storing fresh herbs keeps the leftovers going all week.

No market run. No menu planning. Just cook.

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