One-Hour Sheet Pan Thanksgiving Sides Recipe
click here to Pin this recipe This recipe is sponsored by ALDI Hi. Let me introduce you to the easiest way to make three Thanksgiving sides, with minimal hands-on work, in roughly one hour: THE SHEET PAN METHOD. Here are the three delicious sides that you’ll get with this one hour of time: Roasted Garlic […]

This recipe is sponsored by ALDI

Hi. Let me introduce you to the easiest way to make three Thanksgiving sides, with minimal hands-on work, in roughly one hour: THE SHEET PAN METHOD.

Here are the three delicious sides that you’ll get with this one hour of time:

  • Roasted Garlic Mashed Potatoes – creamy, tangy, rustic and full of roasty garlic flavor. I honestly have a hard time stopping with these.
  • Herbed Squash – delicate and earthy and deep, thanks to a heavy pinch of thyme and some roasted-caramelized onions. Beautiful.
  • Maple Mustard Brussels Sprouts – crispy, very thoroughly browned (the only way to eat a brussel sprout), textural with the toasted walnuts and dried cherries, and sweet and a little spicy from the mustard. Just… wow. Even my toddler loves these.
Mashed potatoes, brussels sprouts, and herbed squash in bowls.

This sounds like it will take you hours to make.

I PROMISE YOU IT WILL NOT.

A few sheet pans, a few pours and sprinkles = done.

Herbed squash on a sheet pan.
Brussels sprouts on a sheet pan.

As I’ve been playing with this, and eating a lot of Thanksgiving food in the process, I’ve been laser focused on the following goals:

  • saving time
  • saving money
  • saving kitchen / stove space
  • getting three ACTUALLY good Thanksgiving sides without feeling like you just spent the whole day doing a lot of hard work.

In 2020, when we’re gathering for Thanksgiving with like, maybe five people? and cooking mostly by ourselves? and all that work? Oh my gosh, let’s give ourselves a break. When it can taste this good with so little work, it’s just not necessary.

Here’s my proposition: You pick the Thanksgiving stars that you really want to put your time, energy and fancy tricks into this year. The turkey? The stuffing? The pie? It doesn’t need to be every single dish. You pick. Pick one, two, maybe three stars.

And then you let these three sheet pans take care of the rest.

Potatoes, brussels sprouts, and squash on sheet pans.

Here’s my other proposition: make your Thanksgiving haul at ALDI. You’ll save money, and you’ll find not only quality, fun, interesting ingredients but also many of them ORGANIC.

Ingredients from ALDI for Thanksgiving sides.

I bought everything for these three sheet pan recipes at ALDI for a fraction of the cost of my usual Thanksgiving grocery haul, but I would also like to recommend the following to round out the table:

  • Butterball turkey (That’s right, you heard it, ALDI sells butterball turkeys.)
  • Chef’s Cupboard Stuffing Mix (This boxed stuffing is… I just… I don’t know why it’s so good. I love it. I leave it totally as-is but maybe just broil at the end for some crunchiness.)
  • Sweet Harvest Whole Berry Cranberry Sauce (I like to add some orange juice and/or zest for a semi-homemade cranberry sauce.)
  • L’oven Fresh Hawaiian Sweet Rolls (Yes, you should make some fancy herb or honey butter to go with them.)
  • Cheese, olives, and every other dip and cracker for an appetizer situation.

All the yumminess. ALDI, WE LOVE YOU.

Thanksgiving sides in bowls.

All the things that Thanksgiving is *usually* about feel especially up in the air this year. Like…

  • Traveling to see family and friends
  • Gathering with large groups
  • Sharing meals around warm, cozy, and close-together tables

But sharing a good meal with someone you love is not canceled. Let’s make it happen.

Whether you’re doing the normal thing this year or not (probably most of us some version of not), this one-hour sheet pan sides method, this complete brain-and-space-and-time-saver, is kind of my new favorite thing about Thanksgiving.

A note that the photos here show these sheet pan recipes DOUBLED. The original recipes written here are meant to serve a smaller group (thanks, 2020) but you can easily scale up as needed to serve more people or get more leftovers.

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One-Hour Sheet Pan Thanksgiving Sides


  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 34 servings 1x

Description

All the Thanksgiving sides you need – made easy in one hour! Roasted garlic mashed potatoes, herbed squash, and maple mustard brussels sprouts. Perfect for a small gathering!


Scale

Ingredients

Roasted Herbed Squash:

  • 1 butternut squash, peeled and diced, + olive oil and salt
  • 1 teaspoon Simply Nature Organic Thyme Leaves
  • 1 small onion, thinly sliced

Maple Mustard Brussels with Walnuts and Cherries:

  • 1 package brussels sprouts, trimmed and cut + olive oil and salt
  • 1/2 cup Southern Grove Walnuts
  • 1/2 cup Southern Grove Dried Cherries
  • 2 tablespoons Specially Selected 100% Pure Maple Syrup
  • 2 tablespoon olive oil
  • 1 teaspoon Dijon mustard

Creamy Garlic Mashed Potatoes:

  • 1 1/2 pounds round potatoes + olive oil and salt
  • 6 cloves garlic, + olive oil and wrapped in foil 
  • 1/4 cup Countryside Creamery Salted Butter
  • 1/4 cup broth or milk
  • 1/4 cup Friendly Farms Sour Cream
  • kosher salt to taste (I used about 1 teaspoon)

Optional extras to serve from ALDI:

  • Butterball Turkey
  • Chef’s Cupboard Stuffing Mix
  • Sweet Harvest Whole Berry Cranberry Sauce
  • L’oven Fresh Hawaiian Sweet Rolls

Instructions

  • Category: Dinner
  • Method: Roast
  • Cuisine: American

Keywords: one hour thanksgiving, thanksgiving sides, small thanksgiving, sheet pan thanksgiving

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Thank you to ALDI for sponsoring this post!

Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.
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You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch efforts to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.
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Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.
This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.
This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. tera avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.
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So you fried up a pound of bacon for an indulgent ( read : delicious ) déjeuner. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.
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You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.
The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.
You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love.
It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us. SHOP NOW

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