Account Account Back to Top Cart Chat Chat Crate and Barrel Crate and Barrel CB2 Crate and kids Crate and kids Crate and kids Crate and kids Crate and Kids Hudson Grace Hudson Grace Menu Search
Skip to Main Content Skip to Footer
Store Locations
Favorites0items
Cart contains0items

Thanksgiving Side Dish Recipes and Wine Pairings

Thanksgiving sides

While everybody has their own personal Thanksgiving must-haves—a grand turkey, fluffy (or lumpy) mashed potatoes, your uncle’s apple pie recipe that he shared only with you—side dishes always present an opportunity for a bit of freestyle fun. We’ve gathered our favorite sure-to-become-classic side dishes that mix and match quintessential Thanksgiving ingredients such as sweet potatoes, cranberries and squash in inventive ways. And to give your meal that little bit of extra that makes it clear this is a holiday, no matter how you’re celebrating this year, nakedwines.com’s expert winemakers from around the world have recommended a wine to pair with each side.

Roasted Sweet Potatoes with Blue Cheese + Pinot Noir

Thanksgiving sides

This unexpected dish combines traditional Thanksgiving elements in a satisfying new way. Buttery sweet potatoes, tangy blue cheese, earthy walnuts and tart cranberries make for an easy, flavor-packed Thanksgiving side, with maple syrup dressing providing a perfectly autumnal finishing touch.

Winemaker Chris Baker of Willamette, Ore., recommends bright, medium-bodied reds, such as Pinot Noir, to complement this roasted sweet potato recipe. Our voluminous Lark red wine glass offers plenty of room to swirl.

Recipe by Johanna Lowe of Tasteful Tart

PREP:
20 minutes
BAKE:
45-90 minutes
YIELD:
4 servings

Ingredients

  • For the dressing
  • 2 tablespoons dried cranberries
  • ½ teaspoon caraway seeds
  • Juice of 1 large orange (about ⅓ cup)
  • 1 tablespoon red wine vinegar
  • ½ teaspoon orange bitters
  • 2 tablespoons maple syrup
  • 1 tablespoon olive oil
  • ¼ teaspoon flaky sea salt
  • For the sweet potatoes
  • 2 sweet potatoes of equal size (preferably garnet for their stunning color)
  • ⅓ cup walnuts, halved
  • 4–6 ounces creamy blue cheese, such as a Stilton, Gorgonzola or Roquefort

Directions

  1. Preheat the oven to 400 F. Line a baking sheet with parchment paper.
  2. Bring a small saucepan of water to a boil. Place the cranberries in a medium heat-proof bowl and pour the water over them. Let the cranberries steep for about 5 minutes, until they plump up, and discard the water.
  3. In a mortar and pestle, crush the caraway seeds. Whisk together the orange juice, red wine vinegar, orange bitters, maple syrup, olive oil, sea salt, cranberries and crushed caraway seeds. Set the dressing aside.
  4. Pierce the sweet potatoes on all sides and place them on the prepared baking sheet. Roast the sweet potatoes until they are fork tender, for 45–90 minutes, depending on their size, rotating the baking sheet halfway through roasting. When the sweet potatoes are nearly done, scatter the walnuts on the same baking sheet and toast them for about 10 minutes.
  5. Remove the baking sheet from the oven and turn the oven to the broil setting. Transfer the walnuts to a bowl and set them aside. Halve the potatoes lengthwise and mash the flesh with a fork until it’s nice and creamy. Break the blue cheese up into small pieces and sprinkle evenly over the sweet potato halves. Place the baking sheet under the broiler for 3–4 minutes, until the cheese starts to melt.
  6. Transfer the sweet potatoes to a platter, break up the walnuts and scatter them over the top; drizzle everything with dressing, making sure to evenly distribute the cranberries. Serve immediately.

Butternut Squash Soup with Lemongrass and Coconut Milk + Sauvignon Blanc

Thanksgiving sides

Luxuriously creamy yet bright and tangy, this aromatic butternut squash soup recipe was created by Jessica Ang, the Associate Marketing Manager for Crate and Barrel: “I put a spin on a classic butternut squash soup by adding flavors from my Burmese upbringing—like lemongrass and coconut milk—and taking inspiration from traditional khao soi and mohinga, the national dish of Myanmar. Burmese food isn’t well-known in America, but these flavors are common in other Southeast Asian countries, like Thailand.”

Winemaker Carmen Stevens of South Africa advises serving this restorative soup with Sauvignon Blanc and other zippy and zesty white wines. For a subtle update on a classic, serve in the Hip white wine glass.

PREP:
15 minutes
COOK:
50 minutes
YIELD:
4 servings

Ingredients

  • 2 medium butternut squash
  • 4 tablespoons extra-virgin olive oil
  • 1 medium onion
  • 2 carrots
  • 2 celery stalks
  • 1 1” piece ginger
  • 3 3” pieces lemongrass
  • Kosher salt, to taste
  • Black pepper, freshly ground, to taste
  • 3 cups vegetable stock, chicken stock or water
  • 1 cup canned coconut milk
  • Yogurt or crème fraîche, to serve
  • Pumpkin seeds, to serve

Directions

  1. Preheat the oven to 400 F. Line a baking sheet with parchment paper.
  2. Peel the butternut squash and cut it in half lengthwise. Scoop out the seeds and cut the squash into 1-inch cubes. On the prepared baking sheet, toss the squash with 2 tablespoons of olive oil and season it with salt and pepper to taste. Roast the squash in the oven for 20–25 minutes, until soft, but not browned.
  3. Peel the onion and carrots. Coarsely chop the onion, carrots and celery.
  4. In a Dutch oven or other large, heavy-bottomed pot over medium heat, heat 2 tablespoons of olive oil. Add the onion, carrots, celery, ginger and lemongrass; season with salt and pepper to taste. Sauté until the onion is translucent and the carrots and celery are tender. Add the stock or water and simmer for 10 minutes to infuse the liquid with the lemongrass and ginger. Cool slightly and remove the lemongrass.
  5. In a blender, combine the butternut squash and the contents of the Dutch oven; blend until smooth. Transfer the mixture back into the Dutch oven. Add in the coconut milk and bring the soup to a simmer; season with salt and pepper to taste.
  6. Spoon the soup into bowls to serve. Top each with a dollop of yogurt or creme fraiche and a small handful of pumpkin seeds.

Citrus Salad + Chenin Blanc

Thanksgiving sides

Celebrating the beauty of seasonal citrus, this jewel-toned salad shines on your holiday table. A variety of oranges and grapefruits are sliced into colorful rounds and dressed with lime juice, fresh oregano, cardamom and pink peppercorns. Fresh mint leaves add a refreshing finishing touch to the citrus salad recipe, which provides a bright contrast with heavier Thanksgiving stalwarts.

Napa winemaker Richard Bruno recommends pairing the citrus salad with crisp, aromatic white wines such as Chenin Blanc. Our exquisite long-stemmed Camille glass lets white wines breath.

Recipe by Johanna Lowe of Tasteful Tart

PREP:
15 minutes
REST:
30 minutes
YIELD:
4 servings

Ingredients

  • For the salad
  • 1 Cara Cara orange
  • 2 blood oranges
  • 1 navel orange
  • 1 red or pink grapefruit
  • 1 white grapefruit
  • For the dressing
  • 1 shallot
  • 1 lime
  • 4 green cardamom pods
  • 3 small sprigs fresh oregano
  • 3 tablespoons olive oil
  • 1 tablespoon sherry or red wine vinegar
  • 1 teaspoon soft dark brown sugar
  • 1 teaspoon flaky sea salt, crushed
  • 1 teaspoon pink peppercorns, crushed
  • Small handful mint leaves, torn
  • Black pepper, freshly ground, to taste

Directions

  1. Using a sharp knife, cut the peel and pith off of the oranges and grapefruits. Slice each piece crosswise into rounds about ¼” thick, removing any seeds. Set the rounds aside in a large bowl.
  2. Peel and finely dice the shallot. Zest and juice the lime. Crush the cardamom pods; discard the skins and grind the cardamom in a mortar and pestle. Pick the leaves from the oregano and discard the stems.
  3. In a small bowl, whisk together the shallot, lime juice and zest, cardamom, oregano, olive oil, sherry or red wine vinegar, brown sugar, sea salt and pink peppercorns. Season with more salt and freshly ground black pepper as needed.
  4. Gently coat the citrus rounds in the dressing. Let the salad sit for 30 minutes to develop the flavors. When you’re ready to serve, transfer the salad to a platter and top it with the torn mint leaves and a few grinds of black pepper.

Cauliflower Soup + Chianti

Thanksgiving sides

This superlatively creamy soup actually has no cream in it. Don’t underestimate the value of roasting the spices along with the cauliflower—doing so ensures you’ll achieve the fullest possible flavors. Fresh thyme, toasted almonds and plenty of roasted garlic and shallots round out this elegant soup.

Balance the richness of this cauliflower soup recipe with earthy red wines such as Chianti or Tuscan blends, recommends Italian winemaker Stefano di Blasi. With a look as distinctive as a traditional Chianti bottle, our Tour red wine glass adds a touch of drama.

Recipe by Johanna Lowe of Tasteful Tart

PREP:
15 minutes
COOK:
45 minutes
YIELD:
4 servings

Ingredients

  • 1 teaspoon + ¼ teaspoon cumin seeds, divided
  • ½ teaspoon coarse sea salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground coriander
  • 1 tablespoon + 1 teaspoon fresh thyme leaves, divided
  • 1 head cauliflower
  • Olive oil, for drizzling
  • 3 shallots
  • 1 small head of garlic
  • 3 cups of vegetable stock (may vary based on size of cauliflower)
  • 2 teaspoon aged white wine vinegar
  • ¼ teaspoon flaky sea salt
  • ¼ cup toasted flaked almonds, skins on
  • Black pepper, freshly ground, to taste
  • Crusty bread, to serve (optional)

Directions

  1. Preheat the oven to 425 F. Line a baking sheet with parchment paper.
  2. In a mortar and pestle, crush 1 teaspoon of cumin seeds with the coarse sea salt. In a small bowl, combine the cumin mixture, cinnamon, coriander and 1 tablespoon of the thyme.
  3. Cut away the green leaves from the cauliflower. Slice the cauliflower lengthwise into 5 steaks. Place the steaks and any small pieces that have fallen off on the prepared baking sheet; drizzle them with olive oil and season them with the spice mixture. Roast the cauliflower for 15 minutes.
  4. Peel the shallots and slice them into quarters. Cut the root end off of the head of garlic. Add the shallots and garlic to the baking sheet and continue roasting for about 30 minutes, until the cauliflower is browned and the shallots and garlic are soft.
  5. In a blender, combine the cauliflower, shallots, three cloves of the roasted garlic, vegetable stock, vinegar and salt and blend on high until the mixture is creamy and completely smooth. If the soup cools during this process, pour it into a saucepan over medium-low heat and reheat it.
  6. Ladle the soup into bowls and garnish with the flaked almonds, a couple of slivers of the roasted garlic, a scattering of the remaining thyme leaves, a few grinds of black pepper and the remaining cumin seeds. If desired, smear the bread with the remaining roasted garlic and serve it with the soup.

Roasted Grapes with Ricotta and Green Olives + Your Favorite Wine

Thanksgiving sides

Beloved in lunchboxes and picnic baskets, grapes undergo an elegant transformation in this innovative side dish. Clusters of red grapes are roasted along with buttery Castelvetrano olives, then topped with ricotta, shaved fresh fennel and a lemon-honey dressing.

Think of this roasted grape recipe as a reconstructed cheese board, and serve with your favorite red, white or sparkling wine—everything goes great with grapes. And our Level all-purpose wine glass will show off whichever one you choose to its best advantage.

Recipe by Johanna Lowe of Tasteful Tart

PREP:
10 minutes
BAKE:
45 minutes
YIELD:
4 servings

Ingredients

  • 1 pound red seedless grapes
  • 20 pitted Castelvetrano olives
  • 2 tablespoons olive oil, plus more for drizzling
  • ¼ teaspoon coarse sea salt
  • Black pepper, freshly ground, to taste
  • 1 cup whole milk ricotta (sheep, cow or goat’s milk)
  • ½ tablespoon lemon zest
  • ¼ teaspoon fennel seeds
  • ¼ teaspoon flaky sea salt
  • 1 tablespoon lemon juice
  • ½ tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1 small fennel bulb
  • Crusty baguette, for serving

Directions

  1. Preheat the oven to 375 F. Line a baking sheet with parchment paper.
  2. Wash the grapes and separate them into 8 small clusters. Place them on the prepared baking sheet along with the olives, and drizzle with olive oil, sea salt and a few grinds of black pepper. Roast the grapes in the oven for 30–45 minutes, until they are a bit wrinkled and their juices are running.
  3. Meanwhile, in a small bowl, mix together the ricotta and lemon zest, and set them aside.
  4. In a mortar and pestle, crush the fennel seeds with the flaky sea salt. In a medium bowl, whisk the olive oil, lemon juice, vinegar, honey, crushed fennel seeds and a few grinds of black pepper to taste. Using a mandoline or sharp knife, thinly slice the fennel bulb.
  5. On a platter, arrange the grapes and olives with 4 large dollops of the ricotta mixture. Scatter the sliced fennel over the top and drizzle the dressing evenly over the platter. Serve immediately with a baguette.

Bonus Sides/Wine Pairings

Thanksgiving sides

Napa winemaker Matt Iaconis recommends serving roasted brussels sprouts recipes with rich and spiced reds, such as Merlot. Go for drama with our generously proportioned Viv red wine glass or stay more low-key with a stemless option.

Sonoma winemaker Scotty Peterson advises pairing your favorite stuffed acorn squash recipe with a barrel-aged California Chardonnay. Our stemless white wine glasses keep the look relaxed yet refined.

Let Your Wine Shine

Whether you’ll be enjoying a boisterous afternoon meal with all of your kids, an outdoor Friendsgiving or an elegant evening dinner for just the two of you, there’s a glass that suits your holiday mood—and your favorite wine:

Related Articles

Food & Drink

Apple Pie Bar Recipe

Food & Drink

Pumpkin Streusel Muffins

Food & Drink

Pumpkin Sheet Cake with Cinnamon Cream Cheese

Food & Drink

Blooming Hibiscus Cocktail Recipe
360 Spin App Store Go Previous Next Previous Next Down Previous Next Up Down Left Right Up Submit Bar Code Bar Code Yes Yes Down Left Right Up Close Close Copy Credit Card Crib Curbside Pickup Custom Blue to Teal Grey to Black Off White Orange to Red Purple Tan to Brown Yellow to Green Design Services Crate Design Services Dimensions Edit Edit Email Error Expand Expand Best Sellers Best Sellers Easy Care Easy Care Family Friendly Family Friendly Genuine Leather Genuine Leather Highly Durable Highly Durable Linen Look Linen Look Stain Resistant Stain-Resistant Textured Textured UV Resistant UV Resistant Velvet Velvet Woven in USA Woven in USA Filter Gift Gift Card Gifting Group Gifting Help Home Delivery Layout Column Layout Grid The Design Desk at Crate The Design Desk at Crate The Design Desk at Crate The Design Desk at Crate and Kids Doodlepad Handy Hudson Grace Crate and Barrel - The Wedding Registry Crate and Barrel - The Wedding Registry The Frame Location location Location Minus Move Down Move Up Pause Play Phone Play Play Plus Price Tag Print Begin Quote End Quote Receipt Registry Registry Returns and Exchanges Rotate Counter Clockwise Rotate Clockwise Warning Sectional Sectional Security - Locked Security - Unlocked Share Shipping Show More Start Over Facebook Houzz Instagram Pinterest TikTok Twitter Youtube Success Swatch Text Message Thank You Manager Venmo Venmo Verified Reviews Pause Play Replay Pause Play Replay Hide Show Zoom In Zoom Out Zoom Out