We love creamed onions as much as the next person—we really do! But we’ve never believed that Thanksgiving sides had to be a cream, butter, or carb fest in order to have a place at the table. So we’ve developed these lighter alternatives, which let fall’s fruits and vegetables stand out naturally.

No roasting pan necessary for these adorable cabbage cousins: Tossed with avocado and coated in a bright lemon-Dijon dressing, the tender brussels sprout leaves make a showstopping salad.

Butternut squash lends a lush texture and sly sweetness to everyday mashed potatoes. A whisper of nutmeg finishes it off.

Apple tones down the tart cranberries and orange zest provides zip in this fresh, no-cook sauce.

Caramelized in a sweet-and-spicy blend of honey, rosemary, and dried red chile, these colorful roots bring a subtle heat to the meal.

The bivalve of choice becomes mussels in this turn on oyster stuffing, a Southern staple. Cooked in a white-wine broth, the seafood gives the seasoned bread an undeniably elegant edge.

Crisp roasted mushrooms add texture and an earthy depth to velvety farro cooked in wine. Parmesan brings it all together.

The red grapes' sweetness brings out the nutty notes in the brussels sprouts. Pick ones that are about an inch in diameter; larger sprouts tend to have a bitter flavor. Walnuts give this dish a bit of heart healthy omega-3s, but feel free to swap in almonds or pecans.

Pull out your cast iron for this Thanksgiving stalwart: It's the key to a perfect crust in this corn bread dish. Preheating the pan ensures that the batter gets nice and crispy. Balancing cornmeal with fiber-rich whole-wheat flour makes the bread a filling stand-in for stuffing.

Butter and cream usually mean mashed potatoes are off-limits for vegans, but this variation gets its silky texture from white beans instead. Adding the legumes also doubles the amount of protein compared with traditional spuds.

In this take on the green-bean casserole, cheese ravioli replaces the heavy mushroom soup, while sauteed shallots and crunchy toasted almonds stand in for the fried onions.

This main-course-worthy dish is all about the presentation. Quinoa's a complete protein, and it will easily fill up guests who skip the turkey. If you're serving vegans, swap the feta for some nutritional yeast, which has a mild nutty, cheesy flavor.

This dish is much healthier than its casserole counterpart. The Gorgonzola's rich, creamy texture offers a nice counterpoint to the crunchy, selenium-packed nuts.

Packed with antioxidants, this dish is as healthy as it is flavorful. It uses a lightened-up bechamel sauce, so you get the richness without the butter.

A twist on the traditional turkey companion, this dish uses farro (also known as ember wheat), a popular Italian whole grain with a nutty taste that's making its way into American kitchens.

A surprisingly good source of vitamin C, raw parsnips have slightly more antioxidants than their cooked counterparts.

We upped the health potential of this Southern delicacy by adding beta-carotene-rich sweet potatoes, iron-packed molasses, and ginger, which helps quell inflammation.

A cruciferous family member, brussels sprouts have long been considered cancer-fighting superstars thanks in part to the presence of compounds called indoles.

Instead of plain old mashed potatoes, get your holiday starch from beta-carotene-rich vegetables such as butternut squash and carrots.

The sweet chutney is also a delicious accompaniment to roasted meats.

These autumn vegetables get a flavor kick from spicy kimchi juice.

Large carrots take center stage in this side dish; their size is perfect for sustaining the high heat of roasting.

For this recipe, it is best to choose smaller spaghetti squash since the strands are more delicate.

Cranberries and chestnuts bring traditional Thanksgiving flavors to this remarkably light, nutty, and satisfying side.

Butternut squash boosts this recipe with beta-carotene and vitamin C.

Halved acorn squashes become built-in dishes for a Moroccan-inspired blend of extra-lean ground beef, bulgur, pine nuts, golden raisins, and cinnamon.

The tamari almonds are delicious -- you may want to make extra for snacking.

This classic dish gets its rosy color from a touch of apple cider and its kick from cayenne pepper.

This savory and sweet slaw is great on a turkey sandwich the day after Thanksgiving.

Prepare this salad and store in the refrigerator, without the cilantro and pistachios, up to two days ahead.

Chicories tend to be strong and bitter tasting. You typically find them sauteed or wilted, but it's best to eat them raw, tossed with a warm, slightly sweet vinaigrette and crisp apples.

Rough, rustic, and roasted, the root vegetables featured in this dish are filling, comforting, and nutritious.