6 Simple Sides for Thanksgiving Dinner

When it comes to Thanksgiving Dinner everybody LOVES simple!

You already have a huge task in front of you!

The act of shuffling pan after pan in and out of the oven, adjusting temp times and cook times - all around a ham and a turkey is just TOO MUCH!

Here are 6 Simple Sides that will compliment your Nourished With Nature Pasture Raised Turkey, Ham or Leg of Lamb.

These fresh new ideas are of course in addition to your family’s favorites: mashed potatoes and gravy, stuffing, cranberry sauce, and green bean casserole. Mmmmm….it just isn’t Thanksgiving without those staples at my table!

These are easy side dishes that can be prepped ahead of time and don’t require dirtying 5 pans, 3 bowls and the Kitchenaide. Ain’t nobody got time for that!!!

Pick one or add them all!

Here we go:

  1. Crusty Artisan Bread

  2. Herb Roasted Tri-Colored Carrots

  3. Holiday Honeycrisp Salad

  4. Herb Roasted Delicata Squash

  5. Fall Fruit Salad

  6. Garlic Balsamic Roasted Brussel Sprouts

Crusty Artisan Bread

Photo Credit: The Comfort of Cooking

Photo Credit: The Comfort of Cooking


  • 3 cups all purpose flour

  • 2 tsp salt

  • 1/2 tsp active dry yeast

  • 1 1/2 cups lukewarm water

  • 1 Tbsp lard, olive oil or butter

  • Dutch oven or any large oven safe bowl with lid


  1. In a large bowl stir together the flour, yeast and salt. Stir in water using a wooden spoon until the mixture forms a shaggy but cohesive dough. The less you “work” it the more soft fluffy air pockets will form.

  2. Cover bowl tightly with plastic wrap and let sit at room temp for 8-24 hours. Dough will bubble up and rise.

  3. After dough is ready, preheat oven to 450 degrees F. Place your Dutch Oven, uncovered, into the preheated oven for 30 minutes.

  4. While your Dutch Oven preheats, turn dough onto a well floured surface. With floured hands form the dough into a ball. Cover dough loosely with plastic wrap and let it rest.

  5. After 30 minutes are up, carefully remove the Dutch Oven. Add a Tbsp of lard to coat the bottom of the dish to prevent sticking. With floured hands place the bread dough in it.

  6. Replace cover and bake for 30 minutes. Carefully remove cover and bake an additional 7-15 minutes more, until your bread is golden brown.

  7. Carefully remove bread to a cutting board and allow to cool before slicing and slathering with pastured butter.

Herb Roasted Tri Colored Carrots

Photo Credit by Avery Cooks

Photo Credit by Avery Cooks


  • 2 Pounds carrots, trimmed, peeled and cut into 1/2 inch pieces

  • 2 Tbsp pastured pork lard or olive oil

  • 3 tsp fresh rosemary chopped

  • 1 tsp fresh thyme

  • 1 tsp salt, or to taste

  • 1 tsp pepper, or to taste

  • 2-3 tsp fresh Italian flat-leaf parsley, finely chopped

  • 2 tsp lemon juice


  1. Preheat oven to 450 degrees F and line a baking sheet with aluminum foil for easier cleanup.

  2. Add carrots to baking dish and drizzle olive oil over them evenly.

  3. Add salt, pepper, thyme and rosemary and toss gently with your hands to evenly coat the carrots.

  4. Arrange the carrots in a flat layer and bake for 30-35 minutes or until they are lightly carmelized and fork tender. Stir and flip halfway through baking.

  5. Once they reach your desired doneness, pull out of the oven, sprinkle with fresh parsley and drizzle with lemon juice, and you’re done!

Holiday Honeycrisp Salad

Photo Credit: Five Heart Home

Photo Credit: Five Heart Home


For the Salad

  • 3 medium apples (honey crisp or fuji)

  • juice of 1/2 lemon

  • 12 oz salad greens (spring mix, baby spinach, arugula, baby romaine or any combo of your favorites)

  • 1 cup pecan halves toasted or candied

  • 3/4 cup dried cranberries or cherries

  • 4 oz crumbles blue cheese

For the dressing

  • 1/2 cup extra virgin olive oil

  • 1/4 cup apple cider vinegar

  • 1/4 cup unsweetened apple juice or apple cider

  • 2 Tbsp honey

  • 1 Tbsp lemon juice

  • 1/2 tsp salt

  • fresh ground black pepper to taste


  1. Start with preparing the dressing. Combine all ingredients into a mason jar, screw the lid on tightly and shake vigorously until everything is combined. Set aside.

  2. Place apple slices and juice of 1/2 lemon in a large bowl, mix to evenly coat apples

  3. In a large salad bowl, layer salad greens, apple slices, pecans, dried cranberries and blue cheese. Just before serving dress with desired amount of dressing and toss until evenly coated.

Herb Roasted Delicata Squash



  • 2 Delicata squash sliced into 1/2” slices

  • 2 Tbsp finely chopped fresh rosemary

  • 1 Tbsp fresh thyme pulled from the stems

  • 4 garlic cloves, minced

  • 2 Tbsp pastured pork lard or olive oil

  • 1 tsp salt or to taste

  • 1 tsp fresh ground pepper, or to taste


  1. Preheat oven to 400 degrees F

  2. Toss all ingredients together on a sheet pan lined with tin foil (delicata, herbs, garlic, olive oil, salt and pepper). Spread the squash out to be just a single layer.

  3. Bake for 30-35 minutes or until soft and slightly golden.

  4. Serve warm!

Fall Fruit Salad

Photo Credit Chelsea’s Messy Apron

Photo Credit Chelsea’s Messy Apron


  • 2 cans (15 ounces EACH) mandarin oranges, drained

  • 1 large Bartlett pear, diced

  • 2 small apples (fuji or gala), thinly sliced

  • 5 kiwis, peeled, sliced, and halved

  • 1 tablespoon honey

  • 2 and 1/2 tablespoons freshly squeezed lemon juice

  • 1/2 teaspoon lemon zest

  • 1 teaspoon poppyseeds

  • 2 whole pomegranates or 1 container (4.3oz) POM POMs Pomegranate Seeds

  • Fresh mint, optional


  1. In a large bowl, toss together the drained mandarin oranges, the diced Bartlett pear, the thinly sliced apples, and the peeled, sliced, and halved kiwis. Set aside.

  2. In a small bowl, whisk together the honey, lemon juice, lemon zest, and poppyseeds. Pour over the salad and toss gently. Cover and refrigerate for 30 minutes.

  3. Remove and top with the pomegranate seeds and fresh (chopped) mint if desired. Serve immediately.

*Technique Tip: If you are using whole pomegranates remove the seeds by cutting in half horizontally. Hold the pomegranate upside down in your hand, skin facing up and whack it with a large wooden spoon or spatula. This will knock out the seeds into your hand then fall into the bowl. It’s a bit messy but works really well!

Garlic Balsamic Roasted Brussel Sprouts

Photo Credit: Apple of my Eye

Photo Credit: Apple of my Eye


  • 1.5 lbs Brussel sprouts cut in half

  • 3 garlic cloves, diced

  • 2.5 Tbsp pastured pork lard or olive oil

  • salt and pepper to taste

  • 1-2 Tbsp balsamic vinegar


  1. Preheat oven to 400 degrees F

  2. Place Brussel sprouts on a baking sheet and sprinkle with diced garlic, salt and pepper

  3. Drizzle with olive oil and toss with your hands to coat evenly

  4. Roast for 20-25 minutes until throughly cooked and leaves begin to get crispy brown

  5. Remove from oven and drizzle balsamic vinegar over them and enjoy!

So there you have it! Six simple side dishes that will compliment your Thanksgiving dinner!

These are all sides I have made and taste tested so they have my stamp of approval!

Now can spend more time enjoying your families and less time worrying about what you are going to cook!

Remember to stop by our farm store for Pastured Pork Lard which is a delicious and healthy substitute for other cooking oils.

We also have Pasture-Raised Hams and Grass-Fed Leg of Lamb that would make excellent centerpieces for your Holiday Feast if you didn’t get your turkey reserved from us in time.

Leave me a COMMENT below, which one are you going to make this year?

Many Blessings and Happy Thanksgiving!