Luscious roasted turkey, as pretty as a picture, might steal the show in a Thanksgiving meal. But without a table chockfull of side dishes, a feast is no worthy. Were you of the idea that guests rarely pig out on sides like turkey stuffing, mashed potatoes, or the green-bean casserole? Knocking up the sides right is a pressing need. Don’t skip on the rolls or the sweet potato casserole, topped with smudgy and gooey marshmallows. The turkey helpers are truly a make or break of the king-size feast.
 
Baking the bird sounds herculean already? Grueling extra to whip up the sides seems impossible? Hit a pause on your stress. Cooking up the sides is a no piece of pie. Use your smarts when deciding the dishes.
 
Easy sides for the turkey day celebrations
 
1. Chili garlic green beans with sauteed mushrooms
 
The three-ingredient side can be cooked in a snap. Blanch the beans. Sear the mushrooms in little butter. Toss finely chopped garlic and chili in melted butter. Mix the veggies in the garlic-infused butter. Restrain from going overboard with the chili.
 
2. Roasted sweet potatoes tossed in vanilla
 
Does the dish come as a surprise? Did you know that scraping the vanilla beans and adding them to the roasted golden sweet potatoes amplifies the savory flavors of the veggie? Start the cook by conking up your oven to almost 400F. Toss sweet potato wedges with a hint of oil, chili, and some seasoning. Split the vanilla beans lengthwise, chafe the seeds and mix them with the potatoes. Stick the tray in the oven and let the potatoes bake for good 30 minutes, or unless absolutely tender.
 
3. Brussels sprouts with a salty hit
 
Don’t you enjoy cramming down the briny flavors of bacon? Cook small chunks of bacon in a skillet. Once cooked, keep it aside and reserve the meaty pan fat. Little did you know that the fat is brimming with gorgeous flavors. Take a tablespoon of oil and pop the Brussels sprouts. Stir the sprouts, until a sizzling sound appears. Drizzle the saved bacon fat along with some butter and continue browning the sprouts. Do not skip seasoning the dish well and square. Add a pop of balsamic vinegar and cook the Brussels sprouts for as little as 2 minutes. Garnish the slightly charred brown sprouts with the reserved bacon bits.
 
4. Fluffy veggie torte
 
Velvety squash, delicious potatoes, succulent tomatoes, and vibrant kale – the torte is no less than a vegetarian feast wrapped in one dish. Icing on the cake – it takes less than 15 minutes to bake the torte. Fascinating, right?
 
Don’t shy away from the prep works. The one-pot side is easy to ramble up. Here’s how:
 

• Preheat the oven at around 425F
• A springform pan is the right utensil for the cook. Grease the pan well and keep it handy
• Stack thin circles of squash as the first layer on the pan
• Pop the thinly sliced onion on the top
• Add a decent portion of chopped kale to the veggie layers
• Drizzle some salt and half a tablespoon of olive oil
• Slice up the potatoes real thin. Add the starchy potatoes as the next layer
• Don’t forget to place the thin tomato rings and some more sliced onions
• To finish off, go heavy-handed with the seasoning. Stick to the basic salt and pepper. Dripping a little olive oil might be good
• Wrap up the prep with a generous sprinkle of delicious Parmesan on top.
   
  Secure the pan with foil and pop the dish in the oven. Bake the torte for 20 minutes or more. Keep checking if the veggies are well cooked yet crunchy.