14 Fresh Side Dishes for Your Thanksgiving Table

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Let’s face it: the turkey gets all the glory, but the sides are where the magic happens. This Thanksgiving, skip the canned cranberry sauce and tired green bean casserole. Instead, wow your guests with 14 fresh, vibrant side dishes that steal the show. Ready to elevate your holiday table?

Roasted Brussels Sprouts with Balsamic Glaze

Veggies never had it this good. Roast those Brussels sprouts until they’re crispy-edged and caramelized, then hit ’em with a tangy-sweet balsamic glaze that’ll convert anyone. Ready in under 40 minutes and perfect for weeknights or holiday feasts.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup balsamic vinegar
2 tablespoons honey

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
Spread the sprouts in a single layer on a baking sheet, cut side down. Tip: Don't overcrowd the pan—crowding causes steaming instead of roasting.
Roast for 20–25 minutes, flipping halfway through, until the sprouts are deeply golden and crispy on the edges. Tip: For extra crunch, let them roast undisturbed for the last 5 minutes.
While the sprouts roast, make the glaze: In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat, then reduce heat to low and cook for 5–7 minutes, stirring occasionally, until thickened and syrupy. Tip: The glaze should coat the back of a spoon—if it's too thin, simmer a minute longer.
Remove the roasted sprouts from the oven and transfer to a serving dish. Drizzle with the balsamic glaze and toss gently to coat. Serve immediately.

Umami-packed and crunchy on the outside, tender inside—these sprouts are a total showstopper. Try them crumbled over creamy polenta or alongside a seared steak for a next-level dinner.

Garlic Mashed Potatoes with Cream

Mashed potatoes get a major upgrade with roasted garlic and heavy cream. This isn't your grandma's recipe—it's velvety, decadent, and ready to steal the show.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

3 lbs Yukon Gold potatoes, peeled and quartered
1 head garlic
1 tsp olive oil
1/2 cup heavy cream
4 tbsp unsalted butter
1 tsp salt, divided
1/4 tsp black pepper
1/4 cup whole milk (for thinning, if needed)

Instructions

Preheat oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 35 minutes until soft and golden.
Meanwhile, place potatoes in a large pot, cover with cold water, and add 1/2 tsp salt. Bring to a boil, then reduce to a simmer and cook for 15 minutes until fork-tender.
Drain potatoes and return them to the pot over low heat for 1 minute to steam dry—this prevents watery mash.
In a small saucepan, warm the heavy cream and butter over low heat until the butter melts. Do not boil.
Squeeze the roasted garlic cloves from their skins into the pot with the potatoes. Mash with a potato masher until smooth but still fluffy—avoid overmixing or they'll become gluey.
Pour the warm cream mixture into the potatoes, add the remaining 1/2 tsp salt and black pepper, and stir gently until combined.
If the mash is too thick, stir in milk 1 tablespoon at a time until you reach your desired consistency. Taste and adjust seasoning.
Serve immediately, garnished with a pat of butter or fresh chives if desired.

Kiss your old mashed potato recipe goodbye. These garlic cream mash are rich, smooth, and packed with roasted garlic flavor. Serve them next to a juicy steak or piled high with gravy—either way, they're the star of the plate.

Herb-Infused Quinoa Salad

O let's get that quinoa on fire! Nutty, herby, and tossed in a zesty lemon vinaigrette — this salad is your new meal prep MVP. Ready in under 30 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

1 cup quinoa
2 cups water
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup fresh basil, chopped
1/4 cup red onion, finely diced
1/2 cup cucumber, diced
1/4 cup cherry tomatoes, halved
1/4 cup crumbled feta cheese (optional)
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Rinse 1 cup quinoa under cold water in a fine-mesh strainer until water runs clear. This removes bitterness and prevents a soggy texture.
In a medium saucepan, combine rinsed quinoa and 2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes, until water is absorbed and quinoa is fluffy.
Remove from heat and let sit covered for 5 minutes. Fluff with a fork. Spread on a baking sheet to cool quickly — this stops the cooking and keeps the grains separate.
While quinoa cools, make vinaigrette: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk vigorously until emulsified and creamy.
In a large bowl, combine cooled quinoa, 1/2 cup parsley, 1/4 cup mint, 1/4 cup basil, 1/4 cup red onion, 1/2 cup cucumber, and 1/4 cup cherry tomatoes. Toss gently to mix.
Pour vinaigrette over the salad and toss until every grain is coated. Taste and add a pinch more salt or lemon juice if needed — trust your palate.
Optional: Fold in 1/4 cup crumbled feta cheese just before serving. Serve chilled or at room temperature for best flavor.

O the way the fresh herbs pop against the nutty quinoa and bright lemon — it's a texture party. Serve as a light lunch or alongside grilled chicken for a full meal.

Spicy Candied Sweet Potatoes

Love sweet heat? These Spicy Candied Sweet Potatoes bring the crunch of pecans and a kick of cayenne. They're the perfect side for any fall feast.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

Main Ingredients

2 lbs sweet potatoes, peeled and cubed
1/4 cup pure maple syrup
2 tbsp unsalted butter, melted
1/2 tsp cayenne pepper
1/2 cup pecans, chopped
1/4 tsp salt

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
In a large bowl, whisk together melted butter, maple syrup, cayenne, and salt until smooth.
Add sweet potato cubes and toss thoroughly to ensure each cube is evenly coated.
Spread sweet potatoes in a single layer on the prepared baking sheet.
Roast for 20 minutes, stirring halfway through for even cooking.
Sprinkle chopped pecans over the sweet potatoes and continue roasting 10 minutes, until tender and caramelized.
Optional: Broil 1-2 minutes for extra crispiness—watch closely to avoid burning.

Enjoy these as a standout side dish or even a dessert topping. The caramelized edges and tender center make them irresistible.

Sautéed Green Beans with Almonds

Zero in on your new favorite side: sautéed green beans with toasted almonds and garlic. They're ready in 20 minutes and pack a serious crunch. This is the dish that makes vegetables the star.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

Main

1 lb fresh green beans, trimmed
3 tbsp unsalted butter
3 cloves garlic, thinly sliced
1/2 cup sliced almonds
1/2 tsp salt
1/4 tsp black pepper

Instructions

Bring a large pot of water to a boil. Add green beans and blanch for exactly 2 minutes — this preserves their vibrant color and crunch. Drain and immediately plunge into an ice bath to stop cooking. Drain well and pat completely dry.
In a large skillet, melt butter over medium heat. Add sliced almonds and cook, stirring constantly, until golden brown, about 2-3 minutes. Watch them closely; they burn quickly. Remove with a slotted spoon and set aside.
Add garlic slices to the same skillet and sauté until fragrant, about 30 seconds. Add the blanched green beans, salt, and pepper. Cook, stirring occasionally, until heated through and tender-crisp, 3-4 minutes. For extra tenderness, cover the skillet during the last minute.
Return the toasted almonds to the skillet and toss to combine. Serve immediately.

With their bright crunch and nutty finish, these green beans steal the show from any main. Pile them high for a holiday-worthy side or serve cold in a grain bowl for a next-day lunch.

Maple Roasted Carrots

Melt butter and maple syrup together—this glaze is about to transform humble carrots into a caramelized showstopper. These Maple Roasted Carrots are sweet, savory, and finished with fresh thyme.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

1 lb carrots
2 tbsp unsalted butter
2 tbsp pure maple syrup
1 tsp fresh thyme leaves
1/4 tsp kosher salt
1/8 tsp black pepper

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
Peel the carrots and cut them into 2-inch sticks, keeping them uniform in size so they cook evenly.
In a small saucepan over medium heat, melt the butter with the maple syrup, stirring until combined. Remove from heat.
In a large bowl, toss the carrot sticks with the butter-maple mixture until each piece is well coated.
Arrange the carrots in a single layer on the prepared baking sheet. Do not overcrowd—use two sheets if needed to ensure caramelization.
Roast for 20–25 minutes, flipping halfway through, until the carrots are tender when pierced with a fork and the edges are browned and sticky.
Remove from the oven and immediately sprinkle with fresh thyme leaves, salt, and pepper. Toss gently to distribute.

Hope you enjoy these sticky-sweet carrots—they're perfect alongside a weeknight roast or piled onto a festive holiday plate. The natural sugars caramelize beautifully, creating a tender interior with a glossy, browned exterior.

Cranberry Spinach Salad

Bold enough to stand alone as lunch, this Cranberry Spinach Salad is a textural rollercoaster. Fresh spinach meets tart dried cranberries, crunchy walnuts, and creamy feta — all tossed in a tangy balsamic vinaigrette. Ready in 15 minutes, it's the salad that steals the show.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

6 cups fresh spinach
1/2 cup dried cranberries
1/2 cup walnuts, roughly chopped
1/4 cup crumbled feta cheese
1/4 cup thinly sliced red onion
3 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1/4 tsp salt
1/8 tsp black pepper

Instructions

In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified. Set aside.
In a dry skillet over medium heat, toast the walnuts for 2–3 minutes, stirring frequently, until fragrant and lightly browned. Remove immediately to a plate to cool. Tip: Watch closely — nuts burn fast.
In a large bowl, combine fresh spinach, dried cranberries, toasted walnuts, feta cheese, and red onion. Tip: For best texture, use baby spinach and pat leaves dry if washed.
Drizzle dressing over salad and toss gently to coat. Tip: Add dressing just before serving to keep spinach crisp.
Serve immediately as a side or top with grilled chicken for a complete meal.

Olive-oil sheen coats each leaf, while the pop of cranberry and crunch of walnut keep every bite interesting. Serve it alongside a warm bowl of soup or pile it high on a plate with crusty bread — this salad is anything but a sidekick.

Stuffed Acorn Squash

Let’s get real: roasted acorn squash is nature’s edible bowl. We’re stuffing it with nutty wild rice, tart cranberries, and cozy fall spices. This dish is a weeknight hero and a holiday showstopper.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

2 medium acorn squashes
1 cup wild rice blend
2 cups vegetable broth
1/2 cup dried cranberries
1/4 cup chopped pecans
1 small onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped

Instructions

Preheat oven to 400°F. Cut squashes in half lengthwise and scoop out seeds. Brush cut sides with 1 tablespoon olive oil and maple syrup, then season with 1/4 teaspoon salt and a pinch of pepper. Place cut side down on a baking sheet; roast until tender, 35-40 minutes. (Tip: Placing cut side down steams the squash evenly.)
Meanwhile, rinse wild rice. In a saucepan, bring vegetable broth to a boil, add rice, reduce heat to low, cover, and simmer until tender, about 45 minutes (or per package). Fluff with a fork. (Tip: For firmer rice, reduce liquid by 1/4 cup.)
While rice cooks, heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add onion and garlic; sauté until softened, about 5 minutes. Stir in dried cranberries, pecans, and thyme; cook 1 minute more. (Tip: Toast pecans in a dry pan first for extra nuttiness.)
Combine cooked rice with onion mixture; add 1/4 teaspoon salt and black pepper. Adjust seasoning. Flip roasted squash halves cut side up on baking sheet. Divide filling evenly among squash cavities, mounding slightly.
Return stuffed squash to oven; bake 10 minutes until filling is hot and edges crisp. Garnish with fresh parsley before serving.

Just a heads up: this stuffed squash is amazing as a main with a side salad or as a side to roast chicken. The sweet-tart cranberries and nutty rice make every bite pop. And leftovers reheat beautifully—if there are any.

Cauliflower Gratin

Upgrade your veggie game with this ultra-creamy cauliflower gratin. It’s packed with cheese, topped with crispy breadcrumbs, and ready to steal the show at any dinner table.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

1 head cauliflower, cut into florets
2 tbsp unsalted butter
2 tbsp all-purpose flour
1.5 cups whole milk
1 cup shredded sharp cheddar
0.5 cup grated Parmesan, divided
0.5 cup panko breadcrumbs
1 tsp kosher salt
0.5 tsp black pepper
0.25 tsp ground nutmeg

Instructions

Preheat oven to 400°F. Bring a large pot of salted water to a boil—use enough water to cover the cauliflower.
Add cauliflower florets and blanch for exactly 4 minutes—don’t overcook; they should be just tender with a slight bite. Drain well in a colander and set aside to cool slightly.
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until the mixture is bubbly and golden (this removes raw flour taste).
Gradually pour in milk while whisking constantly to prevent lumps. Continue cooking for 2–3 minutes, stirring, until the sauce thickens and coats the back of a spoon.
Remove saucepan from heat. Stir in shredded cheddar, 1/4 cup grated Parmesan, salt, pepper, and nutmeg. Mix until the cheese is fully melted and the sauce is smooth.
Place blanched cauliflower in a 2-quart baking dish. Pour the cheese sauce over the florets and use a spatula to gently toss until every piece is coated.
In a small bowl, combine the remaining 1/4 cup Parmesan with panko breadcrumbs. Sprinkle evenly over the top for a crunchy, golden crust.
Bake in preheated oven for 25–30 minutes, until the sauce is bubbly and the topping is deep golden brown. Let the gratin rest for 5 minutes before serving—this allows it to set and makes serving easier.

Golden and bubbly, this gratin balances creamy indulgence with lightly caramelized cauliflower. Serve it as a side with roast chicken or as a vegetarian main with a crisp green salad.

Zesty Corn and Avocado Salad

Vibrant, zesty, and ready in minutes—this corn and avocado salad is your new summer staple. Fresh kernels meet creamy avocado with a kick of lime.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

2 ears fresh corn, husked
1 large ripe avocado, diced
2 tbsp fresh lime juice
1 tbsp extra-virgin olive oil
1/4 cup finely diced red onion
1/4 cup chopped fresh cilantro
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp chili powder

Instructions

Shuck the corn and remove all silk. Rinse under cold water.
Grill the corn over medium-high heat, turning occasionally, until charred in spots, about 8–10 minutes. (Tip: Grilling adds smoky depth—don't skip it!)
Let corn cool slightly, then stand each ear upright in a bowl and cut kernels off the cob with a sharp knife. (Tip: This trick catches kernels and prevents mess.)
In a large bowl, whisk together lime juice, olive oil, salt, pepper, and chili powder until emulsified.
Add the corn kernels, diced red onion, and chopped cilantro to the dressing. Toss to coat.
Gently fold in the diced avocado. (Tip: Use ripe but firm avocado to avoid mush; fold gently to keep chunks intact.)
Let the salad sit for 5 minutes to allow flavors to meld. Serve immediately or chill for later.

Dive into this bright salad as a side or scoop it with tortilla chips. The creamy avocado balances the tangy lime, while charred corn adds crunch. Perfect for summer BBQs or meal prep.

Roasted Beet and Goat Cheese Salad

Kick off your salad game with a showstopper: roasted beets and creamy goat cheese on a bed of greens. This is earthy, tangy, and utterly craveable—no boring salads allowed.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 50 minutes

Ingredients

4 medium beets (about 1 lb), scrubbed
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
4 cups mixed greens (e.g., arugula, spinach)
4 oz goat cheese, crumbled
1/3 cup pecans, toasted
3 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1/4 cup extra-virgin olive oil

Instructions

Preheat oven to 400°F. Wrap each beet in foil with 1/2 tbsp olive oil, a pinch of salt, and pepper. Seal tightly.
Roast beets for 45-50 minutes until fork-tender. Tip: Smaller beets cook faster—check at 40 min.
Unwrap foil and let beets cool for 10 minutes. While still warm, rub off skins using a paper towel (wear gloves to avoid staining).
Slice beets into 1/2-inch wedges. In a small bowl, whisk balsamic vinegar, honey, Dijon mustard, and a pinch of salt. Slowly drizzle in 1/4 cup olive oil while whisking until emulsified.
In a large bowl, toss mixed greens with 2 tbsp dressing. Divide among plates.
Top greens with beets, goat cheese crumbles, and toasted pecans. Drizzle remaining dressing over each salad. Tip: Toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant for extra crunch.
Serve immediately. Tip: This salad pairs perfectly with a glass of crisp Sauvignon Blanc.

Silky roasted beets meet tangy goat cheese and crunchy pecans—every bite is a texture party. Want to go next-level? Add a drizzle of balsamic glaze or swap pecans for candied walnuts. Either way, you’ll be coming back for seconds.

Savory Mushroom Risotto

No more boring risotto. This version’s earthy mushrooms and fresh herbs create a creamy, umami-packed bowl that’ll steal the show. Bold flavors, simple steps.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

For the Risotto Base

1 cup Arborio rice
4 cups vegetable broth, warmed
1/2 cup dry white wine
1 small onion, finely diced
2 cloves garlic, minced
2 tbsp unsalted butter
1/2 cup grated Parmesan cheese
Salt and black pepper to taste

For the Mushrooms

8 oz cremini mushrooms, sliced
1 tbsp olive oil
1 tbsp unsalted butter
2 sprigs fresh thyme
1 tbsp fresh parsley, chopped

Instructions

Warm broth in a saucepan over low heat. Keep it at a gentle simmer.
In a large skillet, heat olive oil and 1 tbsp butter over medium-high. Add mushrooms and thyme sprigs. Sauté 5–6 minutes until golden. (Tip: Don’t overcrowd the pan—work in batches if needed.)
Remove thyme sprigs and set mushrooms aside.
In a heavy pot, melt 1 tbsp butter over medium. Add onion and cook 3–4 minutes until softened. Add garlic, cook 1 minute more.
Add rice and stir 1–2 minutes until edges become translucent. (Tip: Toasting the rice prevents it from getting mushy.)
Pour in wine and stir until fully absorbed.
Add warm broth one ladleful at a time, stirring constantly. Wait until each addition is almost absorbed before adding the next. (Tip: The constant stirring releases starch for creaminess.)
Continue for about 18–20 minutes until rice is al dente and creamy.
Stir in reserved mushrooms, remaining 2 tbsp butter, and Parmesan. Season with salt and pepper.
Remove from heat, cover, and let rest 2 minutes. Garnish with parsley.

Dig into luscious, velvety risotto with deep mushroom notes. It’s rich enough for a special dinner but easy enough for a weeknight. Serve as a main or alongside grilled protein.

Garlic Roasted Broccoli

Ditch the soggy steamed broccoli—this garlic roasted version is a total game-changer. Crispy edges, tender stems, and that irresistible garlicky goodness in every bite.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 20 minutes

Ingredients

For the Broccoli

4 cups broccoli florets
3 tbsp olive oil
4 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)

Instructions

Preheat your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
In a large bowl, combine 4 cups broccoli florets, 3 tbsp olive oil, 4 minced garlic cloves, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Toss until every floret is evenly coated.
Tip #1: Make sure the broccoli is thoroughly dried after washing—excess moisture leads to steaming, not roasting.
Spread the broccoli in a single layer on the prepared baking sheet. Do not overcrowd; use two sheets if needed to ensure even browning.
Roast for 15-20 minutes, flipping halfway through, until the edges are deep golden brown and the stems are fork-tender.
Tip #2: For extra crispiness, broil for the last 1-2 minutes, watching closely to prevent burning.
Remove from the oven and let cool for 2 minutes on the sheet. The residual heat continues to crisp the florets.
Tip #3: Squeeze a lemon wedge over the top before serving to brighten the flavors and cut the richness.

Ultra-crispy and packed with flavor, this broccoli is the perfect side for any meal. Try it with a squeeze of lemon or a sprinkle of Parmesan for an extra pop.

Lemon Garlic Asparagus

Vibrant green asparagus spears get a zesty makeover in this quick sauté. Tender, charred edges, and a punch of lemon-garlic goodness make this the side dish that steals the show.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

1 lb fresh asparagus (thick spears work best)
2 tbsp olive oil
3 cloves garlic, thinly sliced
1 lemon (zest and juice)
1/4 tsp red pepper flakes (optional, for heat)
1/2 tsp kosher salt
1/4 tsp black pepper

Instructions

Snap off the woody ends of the asparagus spears (they'll naturally break at the tender point). Then cut each spear into 2-inch pieces on a bias for a nicer look.
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Pro tip: use a cast-iron or stainless steel pan for better browning.
Add the asparagus pieces in a single layer (work in batches if needed). Let them sear undisturbed for 2 minutes to get char marks.
Add the sliced garlic and red pepper flakes (if using). Toss everything together and cook for 1 minute until garlic is fragrant but not burnt.
Reduce heat to medium-low. Add the lemon zest, juice, salt, and pepper. Toss to coat and cook for 1 more minute until the sauce thickens slightly.
Taste and adjust seasoning if needed. The asparagus should be bright green and tender but still have a slight crunch—don't overcook!
Transfer to a serving plate and drizzle any remaining pan juices on top. Serve immediately while hot.

Crisp-tender with a tangy, garlicky kick, this asparagus pairs perfectly with grilled chicken or salmon. For extra flair, top with shaved Parmesan or toasted almonds.

Conclusion

Give your Thanksgiving table a fresh twist with these 14 vibrant sides! From roasted veggies to tangy slaws, they’re sure to impress. Try them, share your favorites in the comments, and don’t forget to pin this roundup for later!

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