Sides Always Steal the Show: 3 Recipes That Celebrate Your Fresh Herb Harvest at Thanksgiving

At Thanksgiving, it’s no secret — the sides always steal the show.

While the turkey may get the spotlight, it’s the dishes filled with flavor, color, and love that people remember. This year, we’re bringing your fresh herb harvest front and center with three favorite side dishes that make the most of sage, rosemary, and thyme — the season’s most aromatic trio.

Whether you’ve been growing herbs on your patio or kitchen counter, these recipes remind us that the most meaningful meals are those seasoned with something you’ve grown yourself.

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1. Sage & Brown Butter Mashed Potatoes

Nothing says comfort like creamy mashed potatoes — and adding fresh sage takes them to another level.

Ingredients:

• 2 pounds Yukon Gold potatoes, peeled and cubed
  
• ½ cup unsalted butter
  
• 6–8 fresh sage leaves, chopped
  
• ½ cup whole milk or cream
  
• Salt and pepper to taste
  

Directions:

1. Boil potatoes in salted water until fork-tender, then drain and mash.
   
2. In a small pan, melt butter over medium heat with the sage until the butter turns golden and fragrant.
   
3. Pour the brown butter mixture (herbs and all!) into the potatoes.
   
4. Add milk or cream, season generously, and mash until silky.
   

Why we love it: The earthy warmth of sage complements the buttery potatoes and brings an aromatic calm to the plate.

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2. Rosemary Roasted Carrots with Honey Glaze

Sweet, savory, and just the right amount of caramelized — these roasted carrots are simple and spectacular.

Ingredients:

• 2 pounds carrots, peeled and trimmed
  
• 2 tablespoons olive oil
  
• 1 tablespoon honey
  
• 1 tablespoon fresh rosemary, finely chopped
  
• Salt and pepper to taste
  

Directions:

1. Preheat oven to 425°F.
   
2. Toss carrots with olive oil, honey, rosemary, salt, and pepper.
   
3. Spread evenly on a baking sheet and roast for 25–30 minutes, turning halfway through.
   
4. Finish with a sprinkle of flaky sea salt before serving.
   

Why we love it: The honey brings out the carrots’ natural sweetness, and the rosemary adds an herbaceous note that makes the dish feel special.

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3.Recipe: Cranberry-Orange Relish with Fresh Herbs

Source: Martha Stewart (via Martha Stewart Living) marthastewart.com+1

Ingredients:

2 cups fresh cranberries

1/4 cup diced red onion

2 large jalapeños, seeded and finely chopped

2 Tbsp fresh lime juice

2 blood oranges, peeled, sectioned + juice preserved

2 tsp freshly grated ginger

1/2 cup granulated sugar

2 stalks celery, peeled strings removed, cut in ¼-inch dice

1/4 cup fresh mint leaves (or swap in basil/cilantro/herb of choice)

1/4 cup toasted pecans or walnuts, broken into pieces

Instructions:

1. Place cranberries in a food processor; pulse ~5 times to coarsely chop.
   
2. Transfer to a medium bowl. Add onion, jalapeño, lime juice, orange sections + juice, ginger, sugar, and celery. Mix gently.
   
3. Refrigerate at least 1 hour, up to 2 days for flavours to meld.
   
4. Just before serving, add mint (or fresh herb) and pecans; toss to combine.
   
5. Grow Pro Tip: Prepare ahead to let the vibrant flavours deepen — giving your plate (and your wellness moment) that extra lift.

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Harvest, Cook, Share, Repeat

This Thanksgiving, let your garden inspire what’s on your table.
Your herbs — grown with care and intention — add something deeper than flavor: they add story, connection, and gratitude.

The act of chopping herbs and citrus is its own kind of meditation — the scent, the rhythm, the creativity. Cooking with fresh ingredients, especially those you’ve grown yourself, is a way to nourish more than just your body.

Because the best dishes are the ones that remind us where they came from.