A woman playing the role of the pilgrim Bridget Fuller scrapes cinnamon into a bowl to make pancakes in a home at Plymoth Plantation in Plymouth, Massachusetts, Nov. 24, 2014. Reuters/Brian Snyder

Once you’ve got the turkey in the oven, it’s time to get the side dishes going. Fall offers the perfect opportunity to eat seasonally, with plenty of root vegetables available at supermarkets and farmer’s markets. Here are some easy recipes for seasonal vegetables and some classic dishes to keep your guests happy.

Brussels Sprouts: Brussels sprouts have quickly gone from ick-inducing side dish your mother used to make to have something green on the table to a trendy side dish served in some of world’s top restaurants. The Barefoot Contessa has an easy oven-roasted recipe that takes only 10 minutes of preparation time. And you can always add bacon and blue cheese to jazz them up even more.

Carrots: You’ll only need your stove top for this easy honey-glazed carrot recipe from American cooking legend Martha Stewart. It's a modern spin on a classic dish.

Butternut Squash: If you live in a warm state or don't mind cooking in your coat, consider grilling your butternut squash for a side dish. Here’s a recipe from the folks over at Food & Wine featuring an easy-to-make shallot vinaigrette.

Sunchokes: These North American native veggies -- also known as Jerusalem artichokes, sunroots or earth apples -- look like pieces of ginger. Sunchokes are great for oven roasting and do not require any peeling. Just add some olive oil and spices and stick them in the oven. Here’s a recipe to follow from Farm Fresh To You. And if your oven is too full, you can always make a sunchoke mash.

Green Beans: As American as it gets, the traditional Midwest green bean casserole is a must for Thanksgiving. Campbell’s Soup has a recipe for the original version featuring its condensed cream of mushroom soup and French’s French fried onions.