12 Gluten Free Thanksgiving Side Dishes Everyone Will Love

BySarah

Introduction

Here’s a little secret I’ve learned after years of hosting Thanksgiving: nobody at the table ever asks, “Is this gluten free?” when the food is genuinely delicious. They just go back for seconds. These gluten free thanksgiving side dishes were created with exactly that in mind — every single one is a dish I’d proudly serve to my pickiest relatives, gluten free or not. From a wild rice stuffing with all the savory herbs of the classic, to a butternut squash gratin so creamy your guests will be scraping the dish, these gluten free thanksgiving side dishes cover every corner of the holiday table. Each recipe is naturally gluten free (no sad substitutions), made with simple ingredients, and tested to feed a crowd. Whether you’re cooking for someone with celiac, a gluten sensitivity, or you just want lighter, wholesome sides this year, this collection has you covered. Let’s make this the best Thanksgiving spread yet — one where everyone can eat everything.

1. Creamy Mashed Cauliflower and Potato

Creamy Mashed Cauliflower Potato Save

Half cauliflower, half potato — all creamy, all comforting, and nobody will guess.

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Servings: 8
  • Calories: ~180 per serving | Protein: ~4g per serving

Ingredients

  • 1 large head cauliflower, cut into florets (about 6 cups)
  • 1.5 lbs Yukon Gold potatoes, peeled and quartered
  • 4 tablespoons unsalted butter
  • 1/2 cup whole milk, warmed
  • 1/4 cup sour cream
  • 3 cloves garlic, peeled
  • 1.5 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh chives, chopped

Instructions

  1. Place the potatoes and garlic in a large pot, cover with cold salted water, and bring to a boil. Cook 8 minutes.
  2. Add the cauliflower florets to the pot and cook 10 to 12 minutes more, until everything is very tender.
  3. Drain well and return to the hot pot for 1 minute to steam off excess moisture.
  4. Add the butter, warm milk, sour cream, salt, and pepper.
  5. Mash with a potato masher until smooth and creamy — or use a hand mixer for extra fluffiness.
  6. Taste and adjust seasoning. Transfer to a serving bowl and top with chives.

Tip: Steam-drying the drained vegetables for a minute in the hot pot is the secret to mash that isn’t watery.

2. Roasted Brussels Sprouts with Bacon and Maple

Roasted Brussels Sprouts Bacon Maple Save

Crispy, smoky, sweet — the side dish that converts Brussels sprout skeptics.

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Servings: 8
  • Calories: ~220 per serving | Protein: ~7g per serving

Ingredients

  • 2 lbs Brussels sprouts, trimmed and halved
  • 6 slices thick-cut bacon, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup pomegranate seeds (optional, for serving)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper.
  2. In a large bowl, toss the Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper.
  3. Spread on the sheet pan in a single layer, cut-side down where possible. Scatter the chopped bacon over the top.
  4. Roast for 25 to 30 minutes, stirring once halfway, until the sprouts are deeply caramelized and the bacon is crisp.
  5. Transfer to a serving dish and sprinkle with pomegranate seeds if using.

Tip: Place the sprouts cut-side down for maximum caramelization — that’s where all the flavor lives.

3. Wild Rice and Mushroom Stuffing

Wild Rice Mushroom Stuffing Save

All the herby, savory comfort of classic stuffing — no bread required.

  • Prep time: 20 minutes
  • Cook time: 55 minutes
  • Total time: 1 hour 15 minutes
  • Servings: 8
  • Calories: ~250 per serving | Protein: ~7g per serving

Ingredients

  • 1.5 cups wild rice blend, rinsed
  • 3.5 cups low-sodium chicken or vegetable broth, divided
  • 12 oz cremini mushrooms, sliced
  • 1 large onion, diced
  • 3 celery stalks, diced
  • 2 carrots, diced
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans, chopped

Instructions

  1. In a saucepan, combine the wild rice and 3 cups of the broth. Bring to a boil, then reduce to a simmer, cover, and cook 45 to 50 minutes until tender. Drain any excess liquid.
  2. Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Sauté the mushrooms until golden, about 6 minutes. Remove and set aside.
  3. In the same skillet, cook the onion, celery, and carrots until softened, about 8 minutes. Add the garlic and cook 1 minute more.
  4. Stir in the sage, thyme, rosemary, salt, and pepper. Add the remaining 1/2 cup broth and simmer 2 minutes, scraping up the browned bits.
  5. Combine the cooked wild rice, mushrooms, vegetables, cranberries, and pecans in a large serving bowl or a buttered baking dish.
  6. If using a baking dish, cover with foil and bake at 350°F for 20 minutes to heat through; otherwise serve directly from the bowl.

Tip: Cook the wild rice a day ahead — it reheats beautifully and saves precious Thanksgiving Day oven space.

4. Green Bean Almondine

Green Bean Almondine Save

Crisp-tender green beans with brown butter, toasted almonds, and lemon.

  • Prep time: 10 minutes
  • Cook time: 12 minutes
  • Total time: 22 minutes
  • Servings: 8
  • Calories: ~170 per serving | Protein: ~4g per serving

Ingredients

  • 2 lbs fresh green beans, trimmed
  • 4 tablespoons unsalted butter
  • 3/4 cup sliced almonds
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. Bring a large pot of salted water to a boil. Blanch the green beans for 3 to 4 minutes until bright green and crisp-tender.
  2. Immediately transfer to a bowl of ice water to stop the cooking. Drain and pat dry.
  3. In a large skillet, melt the butter over medium heat. Add the almonds and cook, stirring, until the butter turns golden brown and smells nutty, about 3 minutes.
  4. Add the garlic and cook 1 minute more, until fragrant.
  5. Add the green beans to the skillet and toss to coat, cooking 2 to 3 minutes until heated through.
  6. Remove from heat, stir in the lemon juice and zest, and season with salt and pepper.

Tip: Blanching ahead and shocking in ice water means you can finish this dish in 5 minutes right before serving.

5. Classic Cranberry Sauce with Orange and Cinnamon

Classic Cranberry Sauce Orange Cinnamon Save

Forget the can — this takes 15 minutes and tastes like the holidays.

  • Prep time: 5 minutes
  • Cook time: 12 minutes
  • Total time: 17 minutes (+ chilling)
  • Servings: 10
  • Calories: ~110 per serving | Protein: ~0g per serving

Ingredients

  • 12 oz fresh cranberries, rinsed
  • 3/4 cup granulated sugar
  • 1/2 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1 cinnamon stick
  • 1/4 teaspoon ground cloves
  • Pinch of salt

Instructions

  1. Combine the sugar, orange juice, orange zest, cinnamon stick, cloves, and salt in a medium saucepan.
  2. Bring to a simmer over medium heat, stirring until the sugar dissolves.
  3. Add the cranberries and cook 10 to 12 minutes, stirring occasionally, until most berries have burst and the sauce thickens.
  4. Remove from heat and discard the cinnamon stick. The sauce will thicken more as it cools.
  5. Transfer to a bowl, cover, and refrigerate at least 2 hours or up to 5 days.

Tip: Make it up to 5 days ahead — the flavor actually improves as it sits.

6. Butternut Squash Gratin

Butternut Squash Gratin Save

Layers of sweet squash in a creamy, cheesy sauce with a golden top.

  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour 5 minutes
  • Servings: 8
  • Calories: ~290 per serving | Protein: ~9g per serving

Ingredients

  • 1 large butternut squash (about 3 lbs), peeled, seeded, and thinly sliced
  • 1.5 cups heavy cream
  • 1 cup shredded Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 tablespoons butter, for the dish

Instructions

  1. Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish.
  2. In a bowl, whisk the cream, garlic, thyme, salt, pepper, and nutmeg.
  3. Arrange half the squash slices in overlapping layers in the dish. Pour over half the cream mixture and sprinkle with half of both cheeses.
  4. Repeat with the remaining squash, cream, and cheeses.
  5. Cover with foil and bake 30 minutes. Remove the foil and bake 15 minutes more, until the top is golden and bubbling and the squash is tender.
  6. Let rest 10 minutes before serving.

Tip: Slice the squash as thin and even as you can — a mandoline makes this fast and the gratin cooks evenly.

7. Honey Glazed Roasted Carrots with Thyme

Honey Glazed Roasted Carrots Thyme Save

Simple, sweet, and stunning on the table.

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Servings: 8
  • Calories: ~150 per serving | Protein: ~1g per serving

Ingredients

  • 2 lbs carrots, peeled (a mix of colors is beautiful)
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon white wine vinegar or apple cider vinegar

Instructions

  1. Preheat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper.
  2. If the carrots are thick, halve them lengthwise so they cook evenly.
  3. Toss the carrots with olive oil, honey, thyme, salt, and pepper. Spread in a single layer.
  4. Roast for 25 to 30 minutes, turning once, until tender and caramelized at the edges.
  5. Drizzle with the vinegar and toss before serving.

Tip: The splash of vinegar at the end brightens the honey’s sweetness — don’t skip it.

8. Garlic Parmesan Roasted Cauliflower

Garlic Parmesan Roasted Cauliflower Save

Crispy-edged cauliflower that disappears fast.

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Servings: 8
  • Calories: ~160 per serving | Protein: ~6g per serving

Ingredients

  • 2 heads cauliflower, cut into florets
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese, divided
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat the oven to 425°F (220°C). Line two rimmed sheet pans with parchment paper.
  2. Toss the cauliflower with olive oil, garlic, half the Parmesan, Italian seasoning, salt, and pepper.
  3. Spread in a single layer across the two pans — crowding is the enemy of crispiness.
  4. Roast for 25 to 30 minutes, flipping once, until golden and crisp at the edges.
  5. Sprinkle with the remaining Parmesan and parsley before serving.

Tip: Use two pans rather than one crowded pan — the extra space is what creates those crispy browned edges.

9. Sweet Potato Casserole with Pecan Streusel

Sweet Potato Casserole Pecan Streusel Save

The beloved classic, made gluten free with a crunchy pecan topping.

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Total time: 1 hour
  • Servings: 10
  • Calories: ~320 per serving | Protein: ~4g per serving

Ingredients

For the sweet potatoes:

  • 3.5 lbs sweet potatoes, peeled and cubed
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter, melted
  • 1/4 cup milk
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt

For the streusel:

  • 1 cup pecans, chopped
  • 1/2 cup gluten-free rolled oats
  • 1/3 cup brown sugar
  • 1/3 cup gluten-free flour blend
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish.
  2. Boil the sweet potatoes in salted water for 15 to 18 minutes until very tender. Drain well.
  3. Mash the sweet potatoes, then stir in the brown sugar, melted butter, milk, eggs, vanilla, cinnamon, and salt until smooth. Spread in the baking dish.
  4. In a bowl, mix all streusel ingredients until crumbly. Sprinkle evenly over the sweet potatoes.
  5. Bake for 35 to 40 minutes, until the topping is golden and crisp and the center is set.
  6. Let cool 10 minutes before serving.

Tip: Assemble the whole casserole a day ahead, refrigerate, and bake before dinner — just add 10 extra minutes.

10. Sautéed Kale with Garlic and Cranberries

Sauteed Kale Garlic Cranberries Save

A bright, fresh counterpoint to all the rich holiday dishes.

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Servings: 8
  • Calories: ~130 per serving | Protein: ~3g per serving

Ingredients

  • 2 bunches kale, stems removed, leaves chopped
  • 3 tablespoons olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup dried cranberries
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup toasted sliced almonds

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
  2. Add the garlic and red pepper flakes; cook 1 minute until fragrant but not browned.
  3. Add the kale in handfuls, tossing until it begins to wilt, about 4 minutes.
  4. Stir in the cranberries and 1/4 cup water. Cover and cook 4 to 5 minutes, until the kale is tender.
  5. Uncover, drizzle with apple cider vinegar, and season with salt and pepper.
  6. Top with toasted almonds and serve.

Tip: Massage the chopped kale with a pinch of salt for a minute before cooking — it softens the leaves noticeably.

11. Roasted Parsnips and Carrots with Honey Mustard

Roasted Parsnips Carrots Honey Mustard Save

An elegant, simple roasted root dish with a tangy glaze.

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Servings: 8
  • Calories: ~170 per serving | Protein: ~2g per serving

Ingredients

  • 1.5 lbs parsnips, peeled and cut into sticks
  • 1.5 lbs carrots, peeled and cut into sticks
  • 3 tablespoons olive oil
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper.
  2. Whisk the olive oil, honey, Dijon mustard, apple cider vinegar, rosemary, salt, and pepper.
  3. Toss the parsnips and carrots in the glaze and spread in a single layer.
  4. Roast for 28 to 30 minutes, turning once, until tender and caramelized.
  5. Serve warm, drizzled with any glaze left on the pan.

Tip: Cut the parsnips slightly smaller than the carrots — they’re denser and need the head start in size.

12. Cornbread Stuffing with Sausage and Herbs (Gluten Free)

Cornbread Stuffing Sausage Herbs Save

Yes, real cornbread stuffing — made with gluten-free cornbread, and nobody can tell.

  • Prep time: 25 minutes
  • Cook time: 40 minutes
  • Total time: 1 hour 5 minutes
  • Servings: 10
  • Calories: ~340 per serving | Protein: ~10g per serving

Ingredients

For the gluten-free cornbread (bake a day ahead):

  • 1.5 cups gluten-free cornmeal
  • 1/2 cup gluten-free flour blend
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder (gluten free)
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 2 eggs
  • 1/3 cup unsalted butter, melted

For the stuffing:

  • 8 cups cubed day-old gluten-free cornbread
  • 1 lb breakfast sausage, casings removed
  • 1 large onion, diced
  • 3 celery stalks, diced
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • 2.5 cups low-sodium chicken broth
  • 2 eggs, beaten
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. A day ahead: Preheat the oven to 400°F (200°C). Whisk the dry cornbread ingredients. In another bowl, whisk the buttermilk, eggs, and melted butter. Combine, pour into a buttered 9×13-inch pan, and bake 20 to 22 minutes. Cool completely, then cube.
  2. Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking dish.
  3. In a large skillet, brown the sausage over medium-high heat, breaking it up, about 8 minutes. Remove with a slotted spoon.
  4. In the same skillet, melt the butter and sauté the onion and celery until soft, about 8 minutes. Add the garlic, sage, and thyme; cook 1 minute.
  5. In a large bowl, combine the cornbread cubes, sausage, and vegetables. Pour over the broth and beaten eggs; toss gently. Season with salt and pepper.
  6. Transfer to the baking dish, cover with foil, and bake 25 minutes. Uncover and bake 15 minutes more, until the top is golden and crisp.
  7. Rest 10 minutes before serving.

Tip: Day-old, slightly dried cornbread cubes soak up the broth without turning mushy — fresh cornbread falls apart.

Closing

There you have it — twelve gluten free thanksgiving side dishes that prove nobody has to miss out at the holiday table. From the creamy mashed cauliflower-potato to that showstopping cornbread stuffing, every dish here was designed to be loved by everyone, not just the gluten-free folks. My advice? Pick three or four for this year’s menu, make the cranberry sauce and cornbread a day or two ahead, and actually enjoy your Thanksgiving morning instead of spending it in a panic. And if a relative asks for the recipe — which they will — just smile and say it’s a family secret. Happy Thanksgiving!

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