36 Christmas Side Dish Recipes to Brighten Your Holiday Table

Whether you're serving roast turkey, succulent beef, or baked ham, we've got the best side dishes for your Christmas dinner, from traditional Yorkshire pudding to an unconventional vegetable tarte tatin.

Green beans with goat cheese, dried cranberries and bacon

Everything tastes better with fried bacon, especially vegetables, or this festive side dish of tender green beans. Top the blanched green beans with crumbled goat cheese and sweet dried cranberries for a delicious accompaniment, and serve as a side dish or appetizer.

Potato Spiral Casserole

Cheesy, crispy edges are the most delicious part of a potato casserole, and with a spiralizer, you'll get even more of those delicious bites! Slice each potato into a single ribbon with a spiralizer, then arrange the spirals in a baking dish, sprinkle with grated cheese, and bake in white sauce until tender and crispy. Serve one whole potato per serving.

Hasselback Sweet Potatoes with Pistachios

This impressive Hasselback sweet potato side dish only looks complicated. It's actually very easy to make. To slice the potato beautifully without breaking it, place chopsticks or wooden spoon handles on the sides of the potato; this will slow down the knife. Once the Hasselback sweet potato is baked, arrange it on a platter and sprinkle with spiced pistachios.

Zucchini and cherry tomatoes with herbs in a creamy sauce

Inspired by her mother's casseroles, Trisha Yearwood simmers zucchini, tomatoes, and hearty leafy greens in a cheesy, creamy sauce, then tops the dish with crumbled crackers and fried onions for a crispy contrast.

Yorkshire pudding

If you're cooking a roast, be sure to serve it with Yorkshire pudding—an old English snack made with batter baked in the drippings of the roast. Yorkshire pudding is usually cooked at the same time as the roast and served with gravy. However, it can also be baked separately and served instead of bread or as a side dish with various dishes. The pudding batter is mixed from flour, milk, and eggs and poured into a preheated pan once the fat has begun to smoke. Serve Yorkshire pudding with roast beef and dip it in the delicious gravy made from the juices.

Festive Basmati Rice with Pistachios and Mint

The most important step in this recipe is toasting the spices. Toast the cumin seeds and coriander in butter to deepen their flavor and remove any harshness. This creates a base flavor for the rice, which is refreshed by the addition of sweet pomegranate seeds and mint.

Delmonico Potatoes

Delmonico potatoes are a side dish invented in the mid-19th century at the New York restaurant Delmonico's. While the exact original recipe has not survived, it typically consists of potatoes (grated, mashed, or sliced) with milk, cream, and cheese, baked like a gratin with a golden crust. Many chefs and housewives attempted to imitate Delmonico potatoes, and by the early 20th century, they had become incredibly popular in the United States. This recipe suggests serving individual potatoes in small ramekins. This version looks festive and elegant.

Spinach in creamy sauce

This traditional restaurant side dish, served in a creamy sauce lightly flavored with nutmeg, can easily be made at home using fresh spinach. A perfect addition to any meal!

Biscuits and 3 types of compound butter

You'll love these flaky, buttery biscuits, which can be enjoyed with both sweet and savory fillings. To create beautiful layers, don't overwork the dough; fold it 5 times and roll it out. Cut out the circles without twisting the cookie cutter.

The best roasted fennel

Fennel is often underrated and used as a side dish to other vegetables, but in this recipe, it takes center stage, creating a simple yet impressive Italian-style side dish. The fennel root, sliced ​​into wedges, is roasted in the oven, making it more tender and its distinctive licorice flavor much milder. Even if you don't like fennel, try roasting it, and you'll change your mind. You'll be pleasantly surprised!

Brussels Sprouts with Balsamic Vinegar and Cranberries

Ree's balsamic vinaigrette and dried cranberries transform simple roasted Brussels sprouts into an elegant holiday side dish.

Macaroni and Cheese Casserole in Potato Baskets

What to make for breakfast: hash browns or mac and cheese? With this recipe, you won't have to choose! Make two-in-one bowls that are easy to share and serve. For this recipe, you'll need a metal muffin pan to bake the hash browns and mac and cheese—two in one!

Fennel gratin

Parmesan cheese is a perfect pairing for roasted fennel. Together, they create a stunning casserole with a vibrant, multi-toned flavor, complemented by garlic and mustard. Cream adds a creamy, delicate texture. Serve this fennel gratin with any meat dish and enjoy its unique flavor.

Pan-fried shredded Brussels sprouts with pancetta

The fantastic flavor of this Brussels sprouts side dish comes from the fried pancetta and the balsamic reduction with which the cooked vegetables are tossed. Shred the Brussels sprouts in a food processor and sauté them with shallots in the aromatic fat rendered from the fried pancetta. Finally, add the highlight of this side dish—crispy pieces of pancetta. Serve with meat or poultry.



We recommend

Bread stuffing with fennel, pears and chestnuts (side dish)

This bread stuffing for poultry offers the perfect combination of sweet and savory, with unique flavors like fennel and dried pears. For a vegetarian option, you can substitute vegetable broth for the chicken broth. For even more flavor, add a little sweet Italian sausage when sautéing the shallots and fennel.

Sweet potato and parsnip tarte tatin

Traditional Tarte Tatin is a sweet, upside-down tart made with fruit, butter, and sugar. Our savory version is a bit unusual, but it's sure to be a hit at Christmas dinner.

Cauliflower gratin with goat cheese

This simple casserole features cauliflower, cream, and three types of cheese: goat cheese, Gouda, and Parmesan. When combined, they create a wonderfully creamy sauce with a rich, rich goat cheese flavor. After baking, the gratin develops a golden brown crust on top and remains tender inside, with crispy cauliflower pieces. Serve this cauliflower gratin as a side dish with any meat dish.

Popovers with herbs and tomato sauce

These cheese popovers are firmer than traditional popovers, which puff up in the oven but quickly collapse when cooled. So, rest assured, they'll hold their shape. Trisha Yearwood serves these cheese popovers with roasted tomato dip, but they're also delicious with a meat sauce.

Bread stuffing with bacon, chestnuts and radicchio (side dish)

This bread stuffing doesn't need to be baked inside the bird. Baked on a separate baking sheet, it pairs equally well with turkey, ham, or holiday beef and makes a wonderful addition to your Christmas or New Year's table.

Pilaf with cranberries and almonds

Roasted almonds and dried cranberries add a festive touch to Valerie's pilaf.

Baked celery root with carrots

Complete your holiday menu with a simple paprika-infused side dish.

Champignons in Burgundy wine

If you're looking to bring something truly interesting and unusual to your holiday table, try preparing champignons in Burgundy wine. Although they take nine hours to cook, the recipe is quite simple: simply combine the mushrooms with spices and bouillon cubes, pour in the red wine, and simmer over low heat. The mushrooms will soak up a rich bouquet of flavors over time, releasing their juices into the broth. Serve them with the liquid as a side dish with beef or as a hearty and vibrant dish on their own with a slice of fresh bread.

Baked potatoes in warm blue cheese sauce

Geoffrey Zakarian makes a delicious blue cheese dip that transforms ordinary baked potatoes into a special-occasion side dish. He adds fresh rosemary and nutmeg to the dip base for a warm, tangy flavor. Drizzle the cheese dip over baked potatoes, garnish with fresh herbs, and serve immediately.

Braised Escarole with Olives and Raisins

Giada De Laurentiis braises escarole with garlic, shallots, olives, and raisins for a simple, delicious, and healthy side dish. Escarole is widely used in Italian cuisine and has a slightly bitter flavor that is perfectly balanced by the other ingredients.

Mac and cheese with broccoli and cauliflower

This Mac 'n' Cheese Casserole, made with macaroni and cheese sauce, will be richer, have a more interesting texture, and a new flavor when made with a vegetable mix of broccoli and cauliflower. A dollop of Dijon mustard adds a brighter flavor. This casserole makes a great hearty breakfast. Prepare it the night before and refrigerate it, then bake it in the oven the next morning. Any small pasta will do. Boil it until half-cooked, then combine with the remaining ingredients, sprinkling with cheese.

Collards braised with herb butter

Hearty kale is braised in a savory butter with chili peppers, onions, apple cider vinegar, and a touch of brown sugar, infusing it with a gamut of flavors—sharp, tart, and caramelized—that make this simple green a stunning holiday side dish.

Homemade spaetzle

Spaetzle is a pasta dish with a Swabian flavor. In this region of Germany, it's traditionally served as a side dish with meat and vegetables, as well as with various sauces and toppings. Besides straining the pasta through a sieve, you can practice another method of forming spaetzle, traditionally used by German cooks. To do this, spread the dough thinly on a board and scrape it with a damp knife into boiling water. The tender spaetzle, dipped in butter, are well worth the effort. The dish's flavor may even tempt you to buy a special press for easier preparation.

Sweet potato puree with maple syrup

Maple syrup and orange zest beautifully accentuate the sweet potato's natural sweetness in this airy mashed potato, which, despite its slightly sweet flavor, makes a perfect complement to roasted poultry or pork. A great alternative to mashed potatoes for the holidays.

Mashed Potato Fondue

Ree Drummond serves mashed potatoes with cheese in a fondue pot. This side dish is sure to please everyone at your party. Not only does it look appealing when served this way, but it's also incredibly delicious thanks to a generous dose of melting Gruyere.

Roasted Butternut Squash with Orange-Maple Glaze

Drizzle thin slices of fragrant butternut squash with maple syrup and orange juice and zest, then roast until tender, golden, and glossy. Sprinkle with fresh parsley, and serve as an appetizer or side dish with meat and poultry.

Brussels sprouts with brown rice and bacon

Giada's festive stuffed side dish uses two types of rice instead of bread. Pearl onions, Brussels sprouts, hazelnuts, and chopped bacon provide a sweet and salty flavor.

Asparagus with Lemon Breadcrumbs

To give poached asparagus a more sophisticated look and flavor, arrange it on a platter and top with a mixture of butter-fried panko breadcrumbs, thyme, chives, pecorino cheese, and Meyer lemon zest. Unlike regular lemons, Meyer lemons have a more pleasant, slightly sweet flavor and aroma. The airy, crisp panko breadcrumbs add a lovely texture to the asparagus. This garnish looks quite festive and goes well with any meat or fish dish.

Baked fennel with cheese

Roasted fennel topped with a Parmesan crust makes a delicious side dish or appetizer for your holiday. It's incredibly easy to prepare. Slice the fennel into thick slices, sprinkle with spices and grated cheese, and bake. Top the roasted fennel with pomegranate seeds and fresh herbs. This garnish resembles a Christmas tree with brightly colored baubles and will look stunning on your New Year's table. Plus, you'll enjoy the stunning combination of sweet fennel, savory Parmesan, and tart, juicy pomegranate.

Orange and beetroot salad

This simple, colorful salad makes a great complement to a festive meat main course.

Egg noodles with poppy seeds

Boiled egg noodles will acquire a more tender and creamy texture if you add butter and crème fraîche, a thick French sour cream. Nutmeg will pleasantly enhance the creaminess of the noodles, and green onions will add a fresh flavor. The highlight of this side dish is the poppy seeds and the crispy topping of fried crushed egg noodles. Sprinkle the noodles with the topping and serve this unusual side dish for both special occasions and weekday dinners.







Categories: