seven veggie sides for a Friendsgiving table

Choose the vegetable side your Friendsgiving dinner is missing: a crisp raw bowl, a green with bite, a sweet roasted piece or a creamy spoonful. These seven vegetables offer different ways to fill those gaps.

Settle the table choice here, then open the named creator's complete recipe for the ingredients and cooking instructions. Each H&P image is an independent illustration, not a photograph of that recipe's finished dish.

Natasha Bull mixes white and purple cabbage with carrot, red and green apple, and scallion. The cabbage remains the base; apple adds a second kind of bite rather than turning this into a fruit salad.

Her dressing combines mayonnaise, sour cream, vinegar and lime. A Greek-yogurt alternative is in her recipe too. Check the complete ingredients before making a substitution for a guest's dietary need.

If almondine made you expect butter, Jeanine Donofrio and Phoebe Moore's olive-oil version changes the shopping list. Sliced almonds, shallot, garlic and lemon complete this particular preparation.

Ask what the host already has: another green-bean dish would double the vegetable even if its topping changes. This one earns its place when beans are missing and a creamy casserole would repeat the table's softer sides.

Jeanine Donofrio and Phoebe Moore pair browned Brussels sprout halves with balsamic and honey. Toasted pecans, dried cranberries and a little parsley complete the selected version.

This one can fill the green-vegetable place with fruit and nuts in the same serving. If another dish already brings dried fruit, the bean recipe may give the dinner a simpler green note.

Kelley Simmons cuts the carrots on the diagonal; the edges brown beneath a light honey-butter glaze. Parsley is optional, so the orange pieces can remain the main event.

If the table needs only one sweet roasted vegetable, compare serving scale before deciding. These are loose pieces people can take alongside other dishes; the maple squash arrives as substantial halves.

Jeanine Donofrio and Phoebe Moore's current recipe uses vertical halves rather than wedges, with olive oil and maple syrup for the glaze. Fresh thyme is optional.

Nothing is stuffed into the hollow. That makes this a substantial vegetable side when the dinner needs a distinct piece on the plate, without adding a grain filling or another main.

Holly Erickson and Natalie Mortimer make the milk sauce with Gruyère and Parmesan. Cauliflower is the vegetable under that sauce; toasted crumbs give the top its finish.

Check the rest of the table before picking it. Another creamy casserole would cover much the same role. The raw slaw or almondine would leave more contrast; choose the gratin when a vegetable bake is missing.

John Kanell combines baby spinach with onion, garlic, heavy cream, cream cheese, Parmesan and nutmeg. That is a different kind of green side from roasted sprouts or whole beans.

Think of it as something to spoon beside dinner rather than a dip to put out before it. The cream cheese and Parmesan belong to the side-dish recipe, with nutmeg as its quiet detail.