Side dishes ship frozen with dry ice, which may have evaporated during shipment. This is normal. Please take care not to touch any remaining dry ice with bare hands.
Upon receipt, store unopened mashed potatoes in freezer for up to 9 months. Once opened, store in refrigerator and enjoy within 7 days.
Upon receipt, store unopened Brussels sprouts, risotto, corn pudding, roasted potatoes and cornbread dressing in freezer for up to 10 months. Once opened, store in refrigerator and enjoy within 5 days.

Preheat oven to 375°F (190°C). Remove plastic, cover tray with foil and transfer to oven. Bake for 37 minutes. Uncover, stir, cover with foil and bake for additional 20–30 minutes, or until warmed through.

Preheat oven to 375°F (190°C). Remove plastic, cover tray with foil and transfer to oven. Bake for 75 minutes. Uncover, stir, cover with foil and bake for additional 20–30 minutes, or until warmed through.
Test Kitchen Tip: To enhance flavor, drizzle with truffle oil and garnish with chopped chives just before serving.

Preheat oven to 375°F (190°C). Remove plastic, cover tray with foil and transfer to oven.
Bake for 30 minutes. Uncover and broil for 2–5 minutes, or until a few tips are slightly charred. Toss and serve.

Preheat oven to 375°F (190°C). Remove plastic, cover tray with foil and transfer to oven.
Bake for 60 minutes. Uncover and broil for 2–5 minutes, or until a few tips are slightly charred. Toss and serve.

Keep frozen until ready to cook.
Move rack to middle position of oven and preheat to 400°F.
Remove plastic, cover tray with foil and transfer to oven.
Bake for 40 minutes.
Uncover and set oven to max. broil (550°F). Broil for 10–12 minutes, or until a few spots are golden brown and bubbling.
Remove from oven and stir.
Let stand for 3 minutes before serving.

Preheat oven to 400°F (200°C). Remove plastic, cover tray with foil, place on baking sheet and transfer to oven. Bake for approx. 25 minutes, or until hot throughout. Uncover and bake for additional 10 minutes, or until top is lightly browned.

Preheat oven to 400°F (200°C). Remove plastic, cover tray with foil, place on baking sheet and transfer to oven. Bake for approx. 80 minutes, or until hot throughout. Uncover and bake for additional 10–15 minutes, or until top is lightly browned.

Preheat oven to 375°F (190°C). Remove plastic, cover tray with foil and transfer to oven. Bake for approx. 22 minutes, or until warmed through. Uncover and broil for 2–5 minutes, or until a few potatoes are slightly charred. Toss and serve.

Preheat oven to 375°F (190°C). Remove plastic, cover tray with foil and transfer to oven. Bake for approx. 45 minutes, or until warmed through. Uncover and broil for 2–5 minutes, or until a few potatoes are slightly charred. Toss and serve.
Test Kitchen Tip: If you prefer potatoes and pancetta to be deep caramel brown and toasty, broil for additional 2–5 minutes.

Preheat oven to 400°F (200°C). Remove plastic, cover tray with foil, place on baking sheet and transfer to oven. Bake for 45–60 minutes, or until warmed through. Uncover and bake for additional 15 minutes, or until set on top and brown around edges, with slight jiggle in center. Let cool for 5–10 minutes before serving.

Preheat oven to 400°F (200°C). Remove plastic, cover tray with foil, place on baking sheet and transfer to oven. Bake for 75–80 minutes, or until warmed through. Uncover and bake for additional 20 minutes, or until set on top and brown around edges, with slight jiggle in center. Let cool for 5–10 minutes before serving.
Test Kitchen Tip: Finish under broiler for 2–3 minutes, or until top is deep caramel brown and toasty.

Williams Sonoma Deluxe Thanksgiving Sides Bundle, Set of 6