13 Delicious Christmas Side Dish Recipes That Steal the Spotlight

You’ll find 13 simple, crowd-pleasing side dishes that lift any holiday meal without fuss. Follow clear steps to make creamy garlic mashed potatoes, maple-glazed carrots, green bean almondine, savory stuffing casserole, roasted Brussels with bacon, and more. Each recipe uses basic techniques, easy timing tips, and straightforward ingredients so you can prep, bake, or sauté with confidence. Keep going to pick the dishes that fit your menu and schedule.

Creamy Garlic Mashed Potatoes With Parmesan

Creamy, garlicky mashed potatoes with a cheesy Parmesan finish—comfort in every spoonful.

Ingredients:

• 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1–2 inch chunks
• 4 cloves garlic, peeled
• 1 cup whole milk (or half-and-half for extra creaminess)
• 4 tablespoons unsalted butter
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1/4 cup sour cream or crème fraîche (optional for tang)
• Salt, to taste (about 1–1½ teaspoons)
• Freshly ground black pepper, to taste
• Chopped fresh chives or parsley, for garnish (optional)

How to Make:

1. Put the potato chunks and garlic cloves in a large pot and cover with cold water by about an inch.
2. Add a generous pinch of salt, bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes.
3. While potatoes cook, gently warm the milk (or half-and-half) with the butter in a small saucepan until butter melts; keep warm but don’t boil.
4. Drain the potatoes and garlic well, then return them to the hot pot for a minute to let excess moisture steam off.
5. Mash the potatoes and garlic with a potato masher or ricer until mostly smooth.
6. Gradually stir in the warm milk-and-butter mixture until you reach your desired creaminess.
7. Fold in the Parmesan and sour cream (if using), season with salt and plenty of freshly ground black pepper, and taste-adjust.
8. Transfer to a serving bowl, sprinkle extra Parmesan and chopped chives or parsley on top if desired.

Serve hot and enjoy—these creamy garlic Parmesan mashed potatoes are the perfect cozy side for your holiday table!

Maple-Glazed Roasted Carrots and Parsnips

Sweet, caramelized root vegetables with a warm maple finish — holiday comfort on a plate.

Ingredients:

• 1 lb carrots, peeled and cut into 2-inch pieces (baby carrots okay)
• 1 lb parsnips, peeled and cut into 2-inch pieces
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tbsp unsalted butter, melted (optional for extra richness)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp kosher salt (adjust to taste)
• 1/4 tsp freshly ground black pepper
• 1/2 tsp lemon zest (optional, for brightness)
• 1 tbsp chopped fresh parsley for garnish (optional)

How to Make:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
2. Toss the carrots and parsnips in a large bowl with olive oil, maple syrup, melted butter (if using), thyme, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet with space between pieces so they roast rather than steam.
4. Roast for 20 minutes, then stir or flip the vegetables and roast another 10–15 minutes until tender and golden at the edges.
5. In the last 2 minutes of baking, switch to broil if you want extra caramelization — watch closely so they don’t burn.
6. Remove from the oven, sprinkle with lemon zest and chopped parsley if using, and give everything a gentle toss.
7. Taste and adjust seasoning, then transfer to a serving dish.

Enjoy these sweet, tender maple-glazed carrots and parsnips as a cozy holiday side that disappears fast!

Green Bean Almondine With Lemon Zest

Bright, lemony Green Bean Almondine that’s crisp-tender and nutty — perfect for the holiday table.

Ingredients:

• 1 1/2 lb fresh green beans, trimmed
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3/4 cup sliced almonds
• 2 garlic cloves, minced
• Zest of 1 lemon
• 1 to 1 1/2 tbsp fresh lemon juice (to taste)
• Salt and freshly ground black pepper, to taste
• Optional: pinch of red pepper flakes or 1 tsp Dijon mustard for a touch of heat or tang

How to Make:

1. Bring a large pot of salted water to a boil.
2. Add green beans and cook 3–4 minutes until bright green and just tender; drain and immediately plunge into ice water to stop cooking. Drain well.
3. In a large skillet over medium heat, melt butter with olive oil.
4. Add sliced almonds and cook, stirring, 3–4 minutes until golden and fragrant — watch closely so they don’t burn.
5. Stir in minced garlic and cook 30 seconds until fragrant.
6. Add the drained green beans to the skillet and toss to coat and warm through, 2–3 minutes.
7. Remove from heat, stir in lemon zest and lemon juice, and season with salt, pepper, and red pepper flakes or Dijon if using.
8. Taste and adjust seasoning, then transfer to a serving dish.

Finish with a sprinkle of extra lemon zest or almonds for sparkle — enjoy this bright, crunchy holiday side!

Cranberry-Pecan Stuffing Casserole

Cranberry-Pecan Stuffing Casserole — a cozy, festive twist on classic stuffing with bright cranberries and toasty pecans.

Ingredients:

• 8 cups cubed day-old bread (white or sourdough)
• 1 cup dried cranberries
• 1 cup chopped pecans, toasted
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 tablespoons unsalted butter
• 1/4 cup fresh parsley, chopped
• 2 teaspoons fresh thyme (or 1 teaspoon dried)
• 2 teaspoons poultry seasoning (or sage + rosemary blend)
• 2 to 2 1/2 cups chicken or vegetable broth
• 2 large eggs, beaten
• Salt and black pepper to taste
• Optional: 1/2 cup diced apple for extra sweetness

How to Make:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Spread pecans on a baking sheet and toast in the oven 5–7 minutes until fragrant; set aside.
3. In a large skillet, melt butter over medium heat. Add onion and celery and cook 5–7 minutes until softened.
4. Stir in garlic, thyme, and poultry seasoning and cook 1 minute more.
5. In a large bowl, combine bread cubes, cooked vegetables, dried cranberries, toasted pecans, parsley, and optional diced apple.
6. Whisk broth with beaten eggs, then pour over the bread mixture. Toss gently until the bread is moistened but not soggy. Season with salt and pepper.
7. Transfer mixture to the prepared baking dish, pressing down lightly to pack evenly.
8. Cover with foil and bake 25 minutes, then remove foil and bake another 15–20 minutes until top is golden and edges are crisp.
9. Let rest 5 minutes before serving.

Serve warm and enjoy the sweet-tart crunch—this casserole will be the star of your holiday table!

Brussels Sprouts With Bacon and Balsamic

Crisp-tender Brussels sprouts caramelized with smoky bacon and tangy-sweet balsamic — a holiday side you’ll actually look forward to.

Ingredients:

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 6 slices bacon, chopped
• 2 tablespoons olive oil (if needed)
• 1/4 cup balsamic vinegar
• 1 tablespoon brown sugar or maple syrup
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• Optional: 2 tablespoons chopped toasted walnuts or pecans and a squeeze of lemon

How to Make:

1. Heat a large skillet over medium heat and add the chopped bacon. Cook until crispy, about 6–8 minutes.
2. Use a slotted spoon to transfer the bacon to a plate lined with paper towel, leaving the bacon fat in the skillet.
3. If there’s less than 1 tablespoon fat left, add olive oil. Add the halved Brussels sprouts cut-side down and cook undisturbed until nicely browned, 4–6 minutes.
4. Stir the sprouts, add minced garlic, and cook another 2 minutes until fragrant.
5. Reduce heat to medium-low and stir in the balsamic vinegar and brown sugar (or maple syrup). Simmer, stirring, until the glaze thickens and coats the sprouts, about 2–3 minutes.
6. Return the crispy bacon to the pan, season with salt and pepper, and toss to combine. If using, stir in toasted nuts and a quick squeeze of lemon.
7. Serve hot straight from the skillet and enjoy the sweet, tangy, smoky goodness.

Finish with a sprinkle of extra bacon or nuts for garnish — happy feasting!

Cheesy Scalloped Potatoes With Thyme

Cheesy scalloped potatoes baked with thyme—comforting, gooey, and perfect for the holiday table.

Ingredients:

• 3 pounds Yukon Gold or russet potatoes, peeled and thinly sliced (about 1/8-inch)
• 2 tablespoons unsalted butter
• 1 small onion, thinly sliced or finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups whole milk (or 1 cup milk + 1 cup half-and-half for richer)
• 1 cup chicken or vegetable broth
• 1 1/2 to 2 cups shredded sharp cheddar cheese (reserve a little for topping)
• 1/2 cup grated Gruyère or Parmesan (optional, for depth)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• Pinch of nutmeg (optional)
• 1 tablespoon Dijon mustard (optional, for brightness)
• 2 tablespoons chopped fresh parsley for garnish (optional)
• Nonstick spray or butter for the baking dish

How to Make:

1. Preheat the oven to 375°F (190°C). Butter or spray a 9×13-inch baking dish.
2. Melt the butter in a medium saucepan over medium heat. Add the onion and cook until soft, about 4–5 minutes.
3. Add the garlic and cook 30 seconds until fragrant.
4. Stir in the flour and cook 1 minute to form a roux.
5. Whisk in the milk and broth slowly, smoothing out lumps, then bring to a gentle simmer until the sauce thickens, 3–5 minutes.
6. Remove from heat and stir in 1–1 1/2 cups of the cheddar, Gruyère/Parmesan (if using), thyme, Dijon (if using), salt, pepper, and nutmeg; mix until cheese melts and sauce is smooth.
7. Layer half the sliced potatoes in the prepared dish, overlapping slightly.
8. Pour half the cheese sauce evenly over the first layer of potatoes.
9. Add the remaining potato slices in a second layer and pour the remaining sauce on top. Press down gently so sauce settles between slices.
10. Sprinkle the reserved cheddar (and a little extra thyme) over the top.
11. Cover tightly with foil and bake for 45 minutes.
12. Remove the foil and bake another 20–25 minutes until potatoes are tender and the top is golden and bubbly.
13. Let the dish rest 10 minutes before serving to set the sauce.
14. Garnish with chopped parsley and a few extra thyme leaves if desired.

Serve warm and enjoy that cheesy, thyme-scented comfort—perfect alongside your holiday roast or as the star of the side-dish table.

Honey-Roasted Winter Squash With Sage

Sweet, caramelized squash tossed with crisp sage — cozy, elegant, and perfectly festive.

Ingredients:

• 2 pounds winter squash (butternut or acorn), peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon butter, melted
• 1 teaspoon fresh sage, finely chopped (or 1/2 teaspoon dried sage)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cinnamon (optional, for warmth)
• 1 tablespoon balsamic vinegar or lemon juice (optional, for brightness)

How to Make:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment or foil.
2. Toss the cubed squash with olive oil, honey, melted butter, chopped sage, salt, pepper, and cinnamon if using.
3. Spread the squash in a single layer on the prepared baking sheet so pieces roast instead of steam.
4. Roast for 25–30 minutes, stirring once halfway through, until edges are golden and squash is tender.
5. In the last 2 minutes of roasting, drizzle with balsamic vinegar or lemon juice if using, and give a quick toss.
6. Taste and adjust seasoning, adding a bit more salt or a sprinkle of fresh sage if desired.
7. Transfer to a serving dish and serve warm.

Enjoy this sweet-and-savory side that’s ready to steal the show at your holiday table!

Herbed Garlic Butter Dinner Rolls

Buttery, fluffy dinner rolls infused with garlic and herbs—perfect for soaking up gravy and spreading holiday cheer.

Ingredients:

• 1 cup warm milk (about 110°F / 43°C)
• 2 1/4 teaspoons (1 packet) active dry yeast
• 3 tablespoons granulated sugar
• 3 tablespoons unsalted butter, melted and cooled
• 1 large egg
• 3 cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 4 tablespoons unsalted butter, melted (for brushing)
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried parsley)
• 1 teaspoon fresh thyme leaves, chopped (or 1/4 teaspoon dried thyme)
• Optional: coarse sea salt for sprinkling

How to Make:

1. Stir the warm milk, yeast, and sugar in a bowl; let sit 5–10 minutes until foamy.
2. Whisk melted butter and egg into the yeast mixture.
3. In a large bowl, combine flour and salt; pour in wet mixture and stir until a shaggy dough forms.
4. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes).
5. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot about 1 hour, until doubled.
6. Punch dough down and divide into 12 equal pieces; shape each into a smooth ball.
7. Arrange rolls in a greased 9×13-inch pan, cover, and let rise 30–40 minutes until puffy.
8. Preheat oven to 375°F (190°C).
9. Mix the 4 tablespoons melted butter with minced garlic and chopped herbs.
10. Brush half the garlic-herb butter over the risen rolls.
11. Bake 18–22 minutes until golden brown on top.
12. Immediately brush remaining garlic-herb butter over hot rolls and sprinkle with coarse sea salt if desired.
13. Let cool a few minutes, then serve warm.

These herbed garlic butter rolls are irresistibly soft and perfect for the holiday table—dig in and enjoy!

Sweet Potato Gratin With Brown Butter

Sweet Potato Gratin With Brown Butter — cozy, nutty, and silky layers that scream holiday comfort.

Ingredients:

• 3 pounds sweet potatoes (about 3 large), peeled and thinly sliced (1/8–1/4 inch)
• 6 tablespoons unsalted butter
• 1 small shallot, finely minced (optional)
• 1 tablespoon fresh thyme leaves (or 1 tsp dried)
• 1 garlic clove, minced
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon freshly grated nutmeg (or 1/4 tsp ground)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 cup grated Gruyère or sharp cheddar (optional, for a slightly cheesy top)
• 1/4 cup panko breadcrumbs or crushed nuts (pecans or walnuts) for crunch (optional)
• 1 tablespoon maple syrup or honey (optional, for a touch of sweetness)

How to Make:

1. Preheat the oven to 375°F (190°C). Butter a 9×13-inch or similar baking dish.
2. Peel and slice the sweet potatoes thinly and evenly so they cook at the same rate.
3. In a medium skillet, melt the butter over medium heat. Continue cooking, swirling the pan, until the butter foams and turns golden brown with a nutty aroma (about 3–5 minutes). Watch closely so it doesn’t burn.
4. Add the minced shallot (if using) and garlic to the brown butter and sauté 30–60 seconds until fragrant. Stir in the thyme and remove from heat.
5. In a bowl, whisk together the heavy cream, milk, nutmeg, salt, pepper, and maple syrup (if using). Pour in the brown butter mixture and stir to combine.
6. Arrange a single layer of sweet potato slices in the prepared dish, slightly overlapping. Sprinkle a little cheese (if using) and a pinch of salt and pepper over the layer.
7. Repeat layering the potatoes, cheese, and seasoning until all slices are used, finishing with a light sprinkle of cheese on top.
8. Pour the cream and brown butter mixture evenly over the assembled potatoes, pressing down gently so the liquid settles among the slices.
9. If you like a crunchy topping, mix panko or chopped nuts with a tablespoon of melted butter and scatter over the gratin.
10. Cover the dish tightly with foil and bake for 35 minutes. Remove foil and continue baking another 20–25 minutes until potatoes are tender when pierced and the top is golden and bubbly.
11. Let the gratin rest 10–15 minutes before serving so it sets up and slices nicely.

A warm, nutty, and slightly sweet gratin that’ll be the star of your holiday table — enjoy!

Warm Brussels Sprout and Apple Slaw

Warm Brussels Sprout and Apple Slaw — a cozy, tangy crunch that feels like holiday comfort in a bowl.

Ingredients:

• 1 lb Brussels sprouts, thinly shredded
• 1 large crisp apple (e.g., Honeycrisp or Granny Smith), julienned
• 1/3 cup toasted pecans or walnuts, roughly chopped
• 1/4 cup dried cranberries
• 2 tablespoons chopped fresh parsley (optional)
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• Salt and freshly ground black pepper, to taste
• Zest of 1/2 lemon (optional)
• 1/4 cup thinly sliced red onion or shallot (optional)

How to Make:

1. Trim and thinly shred the Brussels sprouts (use a sharp knife or food processor) and place them in a large bowl.
2. Core and julienne the apple and add it to the bowl with the shredded sprouts.
3. Add the chopped toasted nuts, dried cranberries, parsley, and sliced red onion to the bowl.
4. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, lemon zest, salt, and pepper until emulsified.
5. Pour the dressing over the slaw and toss well to coat everything evenly.
6. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if needed.
7. Let the slaw sit 10–15 minutes before serving to allow flavors to meld and the sprouts to soften slightly.
8. Give it one final toss and transfer to a serving bowl.

Serve warm or at room temperature for best flavor — this slaw brings bright crunch and cozy sweetness to your holiday table!

Garlic Parmesan Roasted Cauliflower

A crispy, garlicky cauliflower side that tastes indulgent but is actually good for you.

Ingredients:

• 1 large head cauliflower, cut into bite-sized florets
• 3 tablespoons olive oil
• 4 cloves garlic, minced (or 1½ teaspoons garlic paste)
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional, for color and warmth)
• 1 tablespoon lemon juice (freshly squeezed)
• 2 tablespoons chopped fresh parsley (for garnish)

How to Make:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment or foil.
2. Toss the cauliflower florets with olive oil, minced garlic, salt, pepper, and smoked paprika until evenly coated.
3. Spread the florets in a single layer on the prepared baking sheet, leaving space between pieces so they roast instead of steam.
4. Roast for 20–25 minutes, stirring or flipping once halfway through, until edges are golden brown and florets are tender.
5. Remove the cauliflower from the oven, sprinkle with grated Parmesan, and return to the oven for 2–3 minutes until the cheese melts and lightly browns.
6. Drizzle with lemon juice, toss gently, and transfer to a serving platter.
7. Sprinkle chopped parsley over the top for a fresh finish and serve hot.

Enjoy this savory, crunchy cauliflower alongside your holiday favorites — it’s sure to disappear fast!

Horseradish Cheddar Twice-Baked Potatoes

A creamy, tangy twist on a classic twice-baked potato—packed with sharp cheddar and a horseradish kick.

Ingredients:

• 4 large russet potatoes
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 cup sharp cheddar cheese, shredded, plus 1/4 cup for topping
• 1/2 cup sour cream
• 3 tablespoons prepared horseradish (adjust to taste)
• 3 tablespoons unsalted butter, softened
• 2 green onions, thinly sliced (white and green parts separated)
• 3 strips bacon, cooked crisp and crumbled (optional)
• 2 tablespoons milk or cream (more if needed for texture)
• Fresh chives, chopped, for garnish

How to Make:

1. Preheat the oven to 400°F (200°C).
2. Scrub the potatoes, prick them with a fork, rub with olive oil and a little salt, and bake directly on the oven rack for 45–60 minutes until tender.
3. Remove potatoes and let cool slightly until you can handle them safely.
4. Cut each potato in half lengthwise and scoop out the flesh into a bowl, leaving a thin shell so the skins hold their shape.
5. Mash the potato flesh with butter, sour cream, milk, horseradish, shredded cheddar, and the white parts of the green onions until smooth; season with salt and pepper and taste for horseradish level.
6. Stir in most of the crumbled bacon if using, reserving a little for topping.
7. Spoon or pipe the filling back into the potato shells, mounding slightly.
8. Sprinkle the tops with the reserved 1/4 cup cheddar and remaining bacon.
9. Bake at 375°F (190°C) for 15–20 minutes until the cheese is melted and the tops are golden.
10. Remove from the oven, sprinkle with sliced green onion tops and chopped chives, and serve warm.

These tangy, cheesy potatoes are the perfect show-stopping side for any holiday table—dig in and enjoy the zing!

Citrus-Roasted Beets With Goat Cheese

Bright, tangy-sweet roasted beets finished with creamy goat cheese — a festive side that looks as good as it tastes.

Ingredients:

• 1.5 pounds mixed beets (about 4–5 medium; red and golden if available), scrubbed and tops trimmed
• 2 tablespoons olive oil
• 1 medium orange, zested and juiced
• 1 tablespoon lemon juice
• 1 teaspoon orange zest (from above) — included for clarity
• 1 tablespoon honey or maple syrup
• Salt and freshly ground black pepper, to taste
• 2 ounces goat cheese, crumbled
• 1 tablespoon fresh parsley or mint, chopped (optional, for garnish)
• 1 tablespoon toasted walnuts or pistachios, chopped (optional, for crunch)

How to Make:

1. Preheat the oven to 400°F (200°C).
2. Trim and scrub the beets; leave small ones whole and cut larger beets into 1-inch pieces so they roast evenly.
3. Toss the beets with olive oil, orange zest, orange juice, lemon juice, honey, and a pinch of salt and pepper in a bowl until well coated.
4. Spread the beets in a single layer on a baking sheet lined with foil or parchment.
5. Roast for 35–45 minutes, stirring once halfway through, until beets are tender and edges are lightly caramelized.
6. Remove from the oven and transfer beets to a serving dish; taste and adjust seasoning with salt, pepper, or a squeeze more citrus if desired.
7. Sprinkle crumbled goat cheese over the warm beets so it softens slightly, then scatter the chopped herbs and toasted nuts on top if using.
8. Serve warm or at room temperature as a bright, festive side.

Enjoy the sweet-meets-tangy flavors — a colorful hit at any holiday table!

Conclusion

You’ve got a great set of sides to round out your Christmas meal. Pick a few that match your main dish, prep things that can be reheated, and bake or roast closer to serving time. Use a timer, keep warm dishes covered, and rest roasted items before slicing. If you freeze ahead, thaw overnight in the fridge. Serve hot on warmed plates — and don’t forget to pass the gravy, just like a Victorian but with modern timers.