OK, I’ll admit to being a bit of a control freak when it comes to Thanksgiving. I’ve always ended up either cooking the whole dang dinner or contributing way too many dishes to what was supposed to be a potluck, fueled by an anxiety of not having all the “favorite” sides. If you’re in the same boat, fear not—we’ve come up with 10 of the easiest, last-minute Thanksgiving sides you can put together without breaking a sweat.

These recipes include ridiculously simple cranberry sauce (in case someone decides to crack open a can of the jellified stuff), fancy-sounding French green beans with almonds, impossibly fluffy mashed potatoes, and roasted Brussels sprouts. Trust me, you will have enough sides.

01 of 10

The World’s Easiest Thanksgiving Cranberry Sauce

Unless you like to serve your cranberry sauce retro 1960s-style, in one sliceable jellified cylinder, there’s no reason not to whip up this simple cranberry sauce that starts with nothing more than cranberries, sugar, and water. Then, add whatever flavorings you like to spice things up—I’m partial to orange and cinnamon. Try swapping water for dry red wine, toss in some apples, or pump up the flavor with pear and ginger.

Get Recipe: The World’s Easiest Thanksgiving Cranberry Sauce

02 of 10

Haricots Verts Amandine (French-Style Green Beans With Almonds)

Ever notice how giving vegetables a French moniker instantly makes it seem oh-so-sophisticated and fancy? These elegant-sounding green beans are actually dead-easy to make. Start by quickly blanching and shocking the green beans in ice water to preserve their vibrant hue, then toast slivered almonds in butter to give them a deep nuttiness. Garlic and shallots add more flavor to the brown butter emulsion that gives the green beans a glossy finish.

Get Recipe: Haricots Verts Amandine (French-Style Green Beans With Almonds)

03 of 10

Glazed Carrots

The key to perfectly tender and beautifully glazed carrots rests on two basic principles: uniformly cut pieces of carrot and agitation to create and hold the butter emulsion in suspension, which entails rapid boiling and swirling the skillet as the liquid reduces to a glaze. Woodsy sage, floral honey, and cider vinegar imbue the glaze with autumnal flavors.

Get Recipe: Glazed Carrots

04 of 10

Waldorf Salad

This is not that cloyingly sweet, heavily mayonnaise-dressed retro Americana iteration with a salad identity crisis—is it a dessert or a side dish? We’ve given the classic Waldorf a refresh by dialing down the sweetness and amplifying tangy and savory notes to balanced flavors, while providing lots of texture, with crisp, pickled apples, plenty of crunchy toasted walnuts, and juicy grapes. Make it extra fancy and serve it in your best vintage glass bowl.

Get Recipe: Waldorf Salad

05 of 10

Ultra-Fluffy Mashed Potatoes

No need to stress about making a leaden, lumpy mash—simply use the right potatoes. We recommend Russets because they break down easily when cooked and release very little starch—the culprit that can make mashed potatoes turn gluey. Rinsing the potatoes of starch both before and after cooking also contributes to a light and fluffy finished product.

Get Recipe: Ultra-Fluffy Mashed Potatoes

06 of 10

Easy Roasted Mushrooms

I like to think of roasted mushrooms as the all-rounder of vegetarian sides. Their meaty texture and deep savoriness make them ideal as both a stand-alone and an accompaniment to other vegetables like green beans or Brussels sprouts. To achieve maximum browning in less time, drain off the exuded liquid halfway through roasting—but save the intensely flavored, umami-packed liquid to cook with, like boosting a vegan stock.

Get Recipe: Easy Roasted Mushrooms

07 of 10

3-Ingredient Stovetop Mac and Cheese

Creamy, dreamy mac and cheese in just 15 minutes? Done—and with only three ingredients! Start by cooking elbow macaroni in the least amount of water possible for maximum starchy goodness, then add a great melting cheese, like mild or medium cheddar, Fontina, Gruyère, or Jack, and evaporated milk to keep the sauce smooth and velvety.

Get Recipe: 3-Ingredient Stovetop Mac and Cheese Recipe

08 of 10

Easy Roasted Broccoli

Blasting broccoli florets with super-high heat quickly caramelizes the outside, producing sweet, nutty flavors and a crispness that contrasts nicely with the tender interior. For a fast start, preheat the sheet pan in a 500°F. oven, then add broccoli florets, lightly tossed in olive oil, salt, and pepper, and roast for about 20 minutes.

Get Recipe: Easy Roasted Broccoli Recipe

09 of 10

Easy Roasted Brussels Sprouts

If you grew up hating Brussels sprouts (like me), they were most likely poorly cooked and smelled like sulfur. Brussels sprouts done the right way, roasted under blazing high heat, are a whole other (delicious) story—charred exteriors that are crisp and nutty, while the interiors are tender and sweet, without a hint of sulfurous aroma. The former Brussels sprouts-haters at Thanksgiving will thank you.

Get Recipe: Easy Roasted Brussels Sprouts

10 of 10

2-Ingredient Cream Biscuits

While one could debate whether these biscuits are technically a “side,” we just know that they’re dang irresistible and most certainly belong on your Thanksgiving table, especially when they’re this effortless to put together. All you need is self-rising flour and heavy cream—now, in the words of Ina Garten, how easy is that?

Get Recipe: 2-Ingredient Cream Biscuits

Read the original article on Serious Eats