Make these sides—and a pie, too!—to give everyone what they really want on Turkey Day

We have often wondered who is the star of the Thanksgiving table: the turkey or the sides? Come November, it seems like every food magazine gives the turkey top billing in all of its perfectly roasted, golden brown glory.

But we suspect what most people look forward to at the Thanksgiving spread are the awesome side dishes. We certainly do. So this month, we decided to share some of our favorite sides, such as a Creamy Thyme Risotto with Roasted Sweet Potatoes, a Fall Wedge Salad, Roasted Brussels Sprouts with Cane Syrup and Bacon, and lastly, a delicious Buttermilk Pumpkin Pie.

They’re always a hit at our holiday feast. We’re confident they will be at yours, now, too.

Read on for all the recipes from 225‘s November 2018 issue.