Let's face it - the sides make the feast. This year, our team is sharing their most-requested dishes that bring both nutritional wisdom and pure enjoyment to your holiday table. What makes our collection special is how we've thoughtfully considered the latest research on how different bodies process traditional Thanksgiving ingredients. For instance, while white turkey meat is a nutritional superstar for many people - boosting mood through tryptophan and supporting energy metabolism - we know that about 20% of people process potatoes differently, and even more may benefit from alternatives to traditional wheat-based stuffings.
Each recipe thoughtfully balances tradition with innovation, offering creative ways to incorporate gut-healthy ingredients while maintaining the comfort we all crave during the holidays. You'll find options for every guest, whether they thrive on classic preparations or need modified versions that better suit their body's needs. We've included variety in our base ingredients and plenty of modification suggestions since Viome research shows that even common ingredients like wheat can affect people quite differently - what's nourishing for one guest might not be optimal for another.
Even better? Most can be prepared ahead, letting you focus on what matters most - gathering with loved ones. We've noted which dishes can be made in advance and included storage tips to make your hosting duties easier.
Apple Pie Chai Fermented Cranberry Sauce
by Hilary Keiser, Precision Nutrition Team
Prep time: 20 minutes Fermentation time: 5-7 days
Serves: 8-10
Make ahead: Yes, plan for 7-10 days of fermentation
Storage: Maintains probiotic benefits for 2 weeks refrigerated
What makes this cranberry sauce special isn't just its seasonal chai spices - it's how fermentation transforms it into a probiotic-rich addition to your holiday spread. The process naturally develops complex flavors while supporting digestive health during a traditionally indulgent meal.
"The idea for this apple pie chai fermented cranberry sauce came from my love for seasonal flavors and the warmth of chai spices. The fermentation process not only adds complexity and a subtle tang but also enhances the nutritional benefits, making it a unique and health-conscious addition to any holiday table."
Ingredients:
2 lbs fresh cranberries (washed, debris removed)
8 oz Apple Pie Chai Kombucha
1 naval orange
1/4 cup maple syrup (or preferred sweetener)
1/2 tsp cinnamon
1/2 tsp vanilla extract
Pinch salt
Instructions:
Place cranberries, orange zest, and juice in a blender. Blend well.
Transfer to a jar and combine with kombucha. Stir thoroughly.
Store in a cool, dry place away from direct sunlight.
Burp the jar daily and stir the contents.
After 5-7 days, return the mixture to a blender.
Add sweetener, cinnamon, vanilla, and salt.
Blend until smooth.
Adjust seasonings to taste.
Make-Ahead Tip: Start this recipe 7-10 days before Thanksgiving to allow proper fermentation time.
Sweet Potato Burrito Bowls with Avocado
by Janelle Connell, Precision Nutrition Team
Prep time: 15 minutes
Cook time: 40 minutes
Serves: 6-8
Make ahead: Roast vegetables up to 2 days ahead
Storage: Components keep for 3 days when stored separately
Here's a creative spin on traditional sweet potatoes that's become a surprise holiday favorite. Rich in fiber and nutrients, this deconstructed version offers a fresh, customizable option that accommodates various dietary preferences while delivering impressive flavor.
"If sweet potatoes are your superfood (or you just love them like I do), this is one of my favorite recipes. The seasoning on the sweet potatoes is so good, and you can customize it to your preferences."
Ingredients:
For the Sweet Potatoes:
2 medium sweet potatoes
2 red bell peppers
2 tablespoons extra-virgin olive oil
1/2 teaspoon cumin
1/2 teaspoon smoked hot paprika
1/4 teaspoon cayenne (optional)
Salt and black pepper to taste
For the Avocado Salsa
2 ripe avocados
1 cup mild salsa verde
2 garlic cloves, chopped
1 lime, juiced
1/4 cup cilantro leaves
Water as needed
Salt to taste
Black beans (optional)
Chopped romaine lettuce
Finely chopped red onion
Sour cream (optional)
Instructions:
Preheat oven to 425°F.
Cut sweet potatoes into 1-1.5 inch chunks.
Slice bell peppers into 1-inch strips.
Toss vegetables with oil and seasonings.
Roast for 30-40 minutes, stirring halfway.
Meanwhile, blend all salsa verde ingredients until smooth.
Arrange roasted vegetables in a serving bowl and top with salsa verde and garnishes.
Make-Ahead Tip: Roast vegetables and prepare sauce up to 2 days ahead. Reheat vegetables before serving.
Festive Beet Salad
by Shanika Weerasundara, Head of Legal
Prep time: 15 minutes
Cook time: 20 minutes (steaming)
Serves: 6-8
Make ahead: Steam beets and prepare dressing one day ahead
Storage: Assembled salad keeps for 24 hours
This vibrant salad brings a perfect balance of color and nutrition to your holiday spread. The combination of steamed beets and coconut cream creates a luxurious texture, while fresh herbs and nuts add complexity and crunch. It's a beautiful way to incorporate root vegetables rich in beneficial compounds.
"This is the most popular dish I made for Thanksgiving! The most simple and easy thing I've made for the first time that became everyone's favorite, and so simple to make that we can do it every other day if we want to. Everyone loved this."
Ingredients:
Organic beets
Pink salt
Lime juice
3 tablespoons thick coconut cream
Ground black pepper
Red onion, sliced
Fresh parsley
White sesame seeds
Cashew nuts
Instructions:
Steam-sliced beets using a strainer to preserve nutrients.
While still warm, cut beets into strips.
Mix with coconut cream, salt, lime juice, and pepper.
Fold in the sliced red onion.
Before serving, top with:
Fresh parsley
Lightly roasted sesame seeds
Chopped roasted cashews
Make-Ahead Tip: Prepare beets and dressing a day ahead, add toppings just before serving.
Honey Za'atar Carrots
by Lisa Shomo, Head of Community
Prep time: 10 minutes
Cook time: 25 minutes
Serves: 6-8
Make ahead: Complete first roasting up to 4 hours ahead
Storage: Best served fresh, can be reheated gently
These twice-charred carrots bring Middle Eastern flair to your Thanksgiving table. The double-roasting technique combined with za'atar creates layers of flavor that might just steal the show. Plus, the slow roasting process naturally enhances the carrots' inherent sweetness and nutrient availability.
"Carrots. Boring, right? No way! Carrots periodically show up on my Minimize list, so when I can freely have them as an Enjoy food (like my latest test), I relish them. Slow-roasted carrots are truly a delicious vegetable. A sweetness comes out of them that can't be tasted when you eat them raw. Add a little bit of honey or maple syrup to them, and the flavors develop even further. And THEN, when you add a few shakes of a Middle Eastern spice blend called za'atar, the taste virtually pops in your mouth."
Ingredients:
6-8 large whole carrots
1-2 tablespoons olive oil
Juice from 1 lemon
1 1/2 teaspoons Za'atar seasoning
1 tablespoon honey
Salt & pepper to taste
2 tablespoons slivered almonds
Instructions:
Preheat oven to 475°F.
Peel and trim carrots, leaving them whole.
Coat with olive oil and arrange on a parchment-lined baking sheet.
Roast for 12-18 minutes, flipping at 10 minutes.
Cool slightly, then slice diagonally.
Switch oven to broil (HIGH).
Return slices to the baking sheet.
Add lemon juice, za'atar, salt, and pepper.
Drizzle with honey and dust with parsley.
Broil for 5-7 minutes until charred and caramelized.
Top with almonds, parsley or another garnish of your choice and serve.
Make-Ahead Tip: Complete the first roasting step up to 4 hours ahead. Finish under the broiler just before serving.
Sautéed Brussels Sprouts, Green Beans, and Lemon Zest Spinach
by Lashaun Dale, Marketing
Prep time: 20 minutes Cook time: 25 minutes Serves: 8-10 Make ahead: Prep vegetables up to 2 days ahead Storage: Best served fresh, reheat gently if needed
This trio of green vegetables offers something for everyone while ensuring your holiday spread includes beneficial fiber and nutrients. Each preparation method maximizes both flavor and nutritional value, proving that healthy choices can be just as crave-worthy as traditional rich sides.
"Don't get me wrong—I dream about buttery mashed potatoes and candied yams all year. But adding bright, fresh greens to our holiday spread just makes the whole meal even better."
Ingredients:
Brussels Sprouts:
1 lb Brussels sprouts, halved
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp honey
1/4 tsp garlic powder
Salt and pepper to taste
2 tbsp pomegranate seeds
1 lb green beans, trimmed
2 tbsp unsalted butter
2 cloves garlic, minced
1/4 cup sliced almonds
Zest of 1 lemon
1 tbsp fresh lemon juice
Salt and pepper to taste
1 lb fresh spinach leaves, washed and trimmed
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon (about 2 tablespoons)
1/2 cup crumbled feta cheese
Salt and black pepper to taste
Optional: 1/4 cup toasted pine nuts or walnuts
Instructions:
Brussels Sprouts:
Preheat oven to 400°F (200°C).
In a bowl, whisk together olive oil, balsamic vinegar, honey, and garlic powder.
Toss Brussels sprouts in the mixture and spread on a baking sheet.
Roast for 20-25 minutes, stirring halfway through, until caramelized and crispy.
Season with salt and pepper, then garnish with pomegranate seeds.
Blanch green beans in boiling salted water for 2 minutes, then shock in ice water.
In a large skillet, melt butter over medium heat. Add garlic and almonds, cooking until fragrant and almonds are golden.
Add green beans and sauté for 3-4 minutes until tender-crisp.
Remove from heat, add lemon zest and juice, and season with salt and pepper.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until tender and translucent, about 5-6 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Add the fresh spinach in batches, stirring gently until wilted (3-4 minutes). Keep it bright green and avoid overcooking.
Remove from heat. Stir in lemon zest, juice, salt, and pepper.
Gently fold in the crumbled feta cheese.
Transfer to a serving platter and top with optional toasted nuts.
Make-Ahead Tip: These are best made fresh just before serving. Start with Brussels sprouts as they take the longest.
Plating Tip:
Create an eye-catching display on a large white oval platter by placing the lemony spinach in the center, crowned with feta crumbles and lemon zest. Flank it with caramelized Brussels sprouts on one side and bright green beans on the other. A scatter of pomegranate seeds and fresh herbs add a festive finish that ties all three dishes together.
Note: All recipes serve 6-8 as side dishes. Consider doubling for a larger Thanksgiving gathering or if you'd like leftovers - these sides make excellent additions to post-holiday meals.
