Christmas dinner pulls families together around tables loaded with festive flavors and old traditions. Sure, the main course grabs all the attention, but honestly, the side dishes make the holiday meal unforgettable—and people will still talk about them long after dessert.
The right mix of side dishes can turn your Christmas dinner from just okay to something special. You get a bunch of flavors, textures, and colors that fit perfectly with whatever main you’re serving.
From creamy casseroles and roasted veggies to sweet glazed sides and savory stuffing, every dish brings something to the table. You’ll satisfy just about everyone.
Garlic Parmesan Roasted Brussels Sprouts
You can turn regular Brussels sprouts into a crispy, golden side dish that even veggie haters might enjoy. The nutty sweetness of roasted sprouts meets up with savory garlic and sharp Parmesan cheese.
Roasting at high heat gives you those caramelized edges but keeps the centers nice and tender. It’s surprisingly easy and you probably have all the ingredients already.
This side goes great with roasted chicken, grilled fish, or a holiday ham. The whole thing takes about 30 minutes, so it’s doable even when you’re busy.
Ingredients:
- 2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup freshly grated Parmesan cheese
- 2 tablespoons lemon juice
Step by Step Cooking Instructions:
Preheat your oven to 425°F. Line a big baking sheet with parchment paper.
Trim the ends off your Brussels sprouts and pull off any yellow leaves. Cut each sprout in half.
Toss the sprouts in a large bowl with olive oil, garlic, salt, and pepper. Make sure they’re all coated.
Lay the sprouts cut-side down on your baking sheet. That helps them get crispy.
Roast for 20-25 minutes until the edges turn golden and crispy. The cut sides should look deeply caramelized.
Pull them from the oven and sprinkle on the Parmesan right away. The heat will melt the cheese a bit.
Squeeze on some lemon juice just before serving. It brightens everything up.
| Ingredient | Substitution |
|---|---|
| Parmesan cheese | Romano, Pecorino, or nutritional yeast |
| Fresh garlic | 1 tsp garlic powder |
| Olive oil | Avocado oil or melted butter |
| Lemon juice | Balsamic or white wine vinegar |
| Brussels sprouts | Broccoli or cauliflower florets |
Classic Green Bean Casserole
You can’t really skip this holiday side. Tender green beans, creamy mushroom sauce, and crispy fried onions—it’s a classic for a reason.
You get a good mix of creamy and crunchy. Every bite is kind of nostalgic.
Complete Ingredients
- 2 pounds fresh green beans, trimmed and cut into 1-inch pieces
- 1 can (10.5 oz) cream of mushroom soup
- 3/4 cup milk
- 1/8 teaspoon black pepper
- 1 1/3 cups French fried onions, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Step by Step Cooking Instructions
Preheat your oven to 350°F. Grease a 1.5-quart baking dish with butter or spray.
Boil a big pot of salted water. Add green beans and cook for 5 minutes.
Drain the beans and pat them dry with paper towels.
In a large bowl, whisk together the soup, milk, garlic powder, salt, and pepper.
Add the green beans and 2/3 cup of the fried onions. Stir gently to coat.
Scoop the mixture into your baking dish and spread it out.
Bake for 25 minutes, until it’s hot and bubbling. Take it out.
Top with the rest of the fried onions. Bake 5 more minutes so the onions get golden.
Let it sit for 5 minutes before serving. The sauce will thicken a bit.
| Original Ingredient | Substitution Options |
|---|---|
| Fresh green beans | Frozen (thawed) or 2 cans (14.5 oz) drained beans |
| Cream of mushroom soup | Cream of celery or homemade mushroom sauce |
| Milk | Heavy cream, half-and-half, or almond milk |
| French fried onions | Panko + Parmesan |
| Garlic powder | 2 cloves fresh garlic, minced |
Creamy Mashed Potatoes with Chives
There’s nothing quite like creamy mashed potatoes with fresh chives. It’s classic comfort food that somehow feels fancy on Christmas.
Butter, cream, and chives make these potatoes extra fluffy and give them a gentle onion kick. They work with just about any roasted meat or gravy.
You can make these ahead if you want. They reheat well, which is a lifesaver on busy days.
Ingredients:
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup heavy cream
- 4 tablespoons butter
- 1/4 cup fresh chives, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons cream cheese
Step by Step Cooking Instructions:
Put the potatoes in a big pot and cover with cold water. Add a teaspoon of salt.
Bring to a boil, then lower heat and cook 15-18 minutes until fork-tender.
Drain well. Let them sit for a couple of minutes to steam off extra water.
Mash the potatoes in the pot or a big bowl.
Add butter and cream cheese. Mash until creamy.
Slowly pour in the cream, mixing as you go. Use as much as you like for your preferred texture.
Season with salt and pepper. Fold in most of the chives, saving some for garnish.
Scoop into a serving bowl and sprinkle the last of the chives on top. Serve hot.
| Original Ingredient | Substitution Options |
|---|---|
| Heavy cream | Half-and-half, milk, or sour cream |
| Yukon Gold potatoes | Russet or red potatoes |
| Fresh chives | Green onions, dried chives, or parsley |
| Butter | Olive oil or vegan butter |
| Cream cheese | Mascarpone or Greek yogurt |
Honey-Glazed Carrots
Honey-glazed carrots add color and a hint of sweetness to your Christmas spread. Honey, butter, and a few spices turn basic carrots into something that looks and tastes a lot fancier than it is.
You only need about 25-30 minutes and cleanup is minimal. The carrots get tender and caramelized but don’t go mushy.
Fresh thyme or rosemary brings in a lovely aroma. The glaze makes everything look shiny and special on your table.
Ingredients:
- 2 pounds carrots, peeled and cut into sticks
- 3 tablespoons butter
- 3 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 2 cloves garlic, minced
Step by Step Cooking Instructions:
Preheat your oven to 425°F. Line a baking sheet with parchment.
Cut carrots into sticks about 3 inches long and ½ inch thick.
Toss carrots with olive oil, salt, and pepper in a big bowl. Spread them out on the baking sheet.
Roast for 15 minutes. While they cook, melt butter in a small pan over medium heat.
Add honey, garlic, and thyme to the melted butter. Stir and let it get fragrant for a minute or two.
Take carrots out and pour the honey-butter over them. Toss to coat.
Roast for another 8-10 minutes. The carrots should be glossy and golden.
Let them cool for a couple minutes. Sprinkle with more thyme if you want.
| Ingredient | Substitution | Notes |
|---|---|---|
| Honey | Maple syrup | Use equal amounts |
| Fresh thyme | Dried thyme | Use 1/3 as much |
| Butter | Olive oil | Lighter flavor |
| Regular carrots | Baby carrots | Shorter cook time |
| Garlic | Garlic powder | Use 1/2 teaspoon |
Cheesy Scalloped Potatoes
Cheesy scalloped potatoes are pure comfort and look impressive on your holiday table. Thin potatoes bake in a rich cheese sauce until everything gets golden and bubbly.
The ingredients are simple but the result feels special. The potatoes soak up the creamy sauce, and the cheese on top gets that perfect crust.
You can prep this ahead, which is always helpful when you’re juggling a bunch of dishes. It goes with ham, turkey, or roast beef—pick your favorite.
Ingredients:
- 3 pounds russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons fresh chives, chopped
Step by Step Cooking Instructions:
Preheat oven to 375°F. Grease a 9×13 baking dish with butter.
Slice potatoes into 1/8-inch rounds with a mandoline or sharp knife.
Melt butter in a saucepan over medium heat. Whisk in flour for 2 minutes.
Slowly pour in cream and milk, whisking constantly. Cook until it thickens, about 5 minutes.
Take off heat. Stir in garlic, salt, pepper, and nutmeg. Add 1 1/2 cups cheddar and stir until melted.
Layer half the potatoes in the dish. Pour on half the cheese sauce.
Add the rest of the potatoes, overlapping a bit. Pour on the rest of the sauce.
Top with the remaining cheddar and all the Parmesan. Cover with foil.
Bake 45 minutes. Uncover and bake another 30-40 minutes until golden and tender.
Let it rest 10 minutes before serving. Sprinkle with chives.
| Ingredient | Substitution Options |
|---|---|
| Heavy cream | Half-and-half or milk |
| Cheddar cheese | Gruyere, Swiss, or Monterey Jack |
| Russet potatoes | Yukon Gold or red potatoes |
| Fresh chives | Green onions or parsley |
| Nutmeg | Paprika or garlic powder |
| Whole milk | 2% milk or more cream |
Cranberry Sauce with Orange Zest
Cranberry sauce with orange zest just lights up the Christmas dinner table. The tangy cranberries and that burst of orange zest come together for a sweet, citrusy kick.
Making this ahead of time? Absolutely, and it’s a lifesaver when you’re juggling a busy holiday kitchen. Plus, that ruby-red sauce looks stunning on any spread.
Fresh orange zest really wakes up the classic cranberry sauce. Those fragrant oils and zingy notes make a side dish you won’t forget, and honestly, it’s great with turkey, ham, or even roasted chicken.
Complete Ingredients
- 12 oz fresh cranberries
- 1 cup granulated sugar
- 1/2 cup fresh orange juice
- 2 tablespoons orange zest
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
Step by Step Cooking Instructions
Rinse the cranberries under cold water. Pick out any stems or sad-looking berries, then pat them dry.
Zest your orange with a fine microplane, but watch out for the bitter white pith. Squeeze out the juice.
Toss the cranberries, sugar, orange juice, and salt into a medium saucepan. Give everything a gentle stir.
Set the pan over medium heat and wait for it to boil. You’ll hear the cranberries pop, which is oddly satisfying.
Turn the heat down to medium-low. Let it simmer for 10-15 minutes, stirring now and then. The berries will burst and the sauce thickens up.
Take the pan off the heat and stir in that orange zest. Add cinnamon if you’re feeling it. The sauce gets even thicker as it cools.
Spoon it into a serving bowl and let it cool to room temp before popping it in the fridge. Serve chilled or just slightly cool.
| Ingredient | Substitution Options |
|---|---|
| Fresh cranberries | Frozen cranberries (don’t thaw) |
| Granulated sugar | Brown sugar, maple syrup (cut back other liquid a bit) |
| Fresh orange juice | Lemon juice, cranberry juice |
| Orange zest | Lemon zest, lime zest |
| Ground cinnamon | Nutmeg, allspice, ginger |
Roasted Butternut Squash with Sage
This dish brings out the sweet side of butternut squash and matches it with the earthy, almost piney flavor of fresh sage. It’s a simple combo, but wow, it just works for Christmas.
Roasting makes the squash caramelize around the edges, and you still get that tender bite. Sage gives everything a little something extra—makes the dish feel fancier than it really is.
You can pair this with just about any main. Turkey, ham, beef? It’s all good. The color alone brightens up the table.
Ingredients:
- 1 large butternut squash (about 3 pounds), peeled and cubed
- 3 tablespoons olive oil
- 2 tablespoons fresh sage leaves, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese (optional)
Step by Step Cooking Instructions:
Preheat the oven to 425°F. Line a big baking sheet with parchment paper.
Slice the squash in half, scoop out the seeds, and peel it. Cut into 1-inch cubes.
Drop the squash cubes into a large bowl. Drizzle with olive oil, toss in garlic, salt, and pepper.
Mix it all together until everything looks coated. Spread the cubes out on the baking sheet—don’t crowd them.
Roast for 25-30 minutes. Flip them once halfway through so they brown evenly.
While the squash cooks, melt butter in a small pan over medium. Add chopped sage and let it sizzle for a minute or two.
Take the squash out of the oven and drizzle with the sage butter. Sprinkle Parmesan on top if you like, and serve right away.
| Ingredient | Substitution Options |
|---|---|
| Fresh sage | Dried sage (1 tbsp), fresh thyme, rosemary |
| Butternut squash | Acorn, delicata, or sweet potatoes |
| Olive oil | Avocado oil, melted butter |
| Parmesan cheese | Pecorino Romano, aged cheddar, nutritional yeast |
| Garlic | Garlic powder (1/2 tsp), shallots |
Maple-Glazed Sweet Potatoes
Sweet potatoes with maple glaze just scream holiday comfort. The maple syrup forms this glossy, golden crust that’s both sweet and a little bit savory.
Roasting lets the edges get crispy while the inside stays soft. You can tweak the spices however you like, and it’s easy to make dairy-free or nut-free.
Ingredients:
- 3 lbs sweet potatoes, peeled and cut into 1-inch cubes
- 1/3 cup pure maple syrup
- 3 tablespoons butter, melted
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1/2 cup chopped pecans (optional)
- 2 tablespoons fresh parsley, chopped
Step by Step Cooking Instructions:
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Toss the sweet potato cubes in a big bowl with olive oil. Make sure every piece gets a little shine.
In another bowl, whisk maple syrup, melted butter, cinnamon, nutmeg, salt, and pepper. Pour this over the potatoes.
Add lemon juice, then toss everything again so the glaze covers all the pieces.
Spread the potatoes out on the baking sheet. Don’t let them pile up—crowding means less crispiness.
Roast for 25-30 minutes, stirring once. The potatoes should end up golden and a bit crispy on the edges.
If you’re adding pecans, sprinkle them on for the last 5 minutes. Pull the pan out, top with parsley, and serve.
| Ingredient | Substitution | Notes |
|---|---|---|
| Maple syrup | Honey or brown sugar | Use same amount; brown sugar needs 1 tbsp water |
| Butter | Coconut oil or vegan butter | For dairy-free version |
| Pecans | Walnuts or almonds | Any nuts work well |
| Cinnamon | Pumpkin pie spice | Use 3/4 teaspoon instead |
| Lemon juice | Orange juice | Adds different citrus flavor |
| Fresh parsley | Chives or thyme | For different herb profile |
Warm Dinner Rolls with Butter
Fresh dinner rolls are always a hit at Christmas. The smell alone makes everyone hungry.
You can pull these off in under an hour, and they go with pretty much anything. Turkey, ham, whatever you’ve got.
Ingredients:
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 1 packet (2¼ teaspoons) active dry yeast
- 1 teaspoon salt
- ¾ cup warm milk (110°F)
- 3 tablespoons butter, melted
- 1 large egg
- Extra butter for brushing
Step by Step Cooking Instructions:
Mix warm milk, sugar, and yeast in a big bowl. Let it sit for about 5 minutes until it starts to foam.
Add melted butter and the egg. Stir to blend.
In another bowl, whisk flour and salt together. Gradually add this to your wet ingredients.
Knead the dough on a floured surface for 8-10 minutes. You want it smooth and elastic.
Drop the dough in a greased bowl, cover with a damp cloth, and let it rise for half an hour.
Punch it down, split into 12 pieces, and roll each into a ball.
Place rolls on a greased baking sheet, spaced apart. Cover again and let them rise another 15 minutes.
Heat the oven to 375°F. Brush the rolls with melted butter.
Bake for 15-18 minutes until the tops are golden. You’re aiming for an internal temp of 190°F.
Right out of the oven, brush with more butter. Serve warm, maybe with even more butter.
| Ingredient | Substitution |
|---|---|
| All-purpose flour | Bread flour for chewier texture |
| Active dry yeast | Instant yeast (same amount) |
| Whole milk | 2% milk or buttermilk |
| Butter | Vegetable oil or melted margarine |
| Sugar | Honey (reduce milk by 1 tablespoon) |
Cauliflower Gratin
Cauliflower gratin turns plain cauliflower into something rich and cozy, perfect for a Christmas feast. The creamy, cheesy sauce just makes everything better.
You get tender cauliflower under a golden, bubbly topping. It’s lighter than some potato casseroles, but nobody will complain.
Complete Ingredients
- 1 large head cauliflower, cut into florets
- 2 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic, minced
- 1 cup Gruyère cheese, grated
- 1/2 cup sharp cheddar cheese, grated
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup panko breadcrumbs
Step by Step Cooking Instructions
Heat the oven to 375°F. Butter a 9×13 baking dish.
Boil a big pot of salted water. Add cauliflower florets and cook for 8-10 minutes until just tender. Drain and spread them in the baking dish.
Melt butter in a saucepan over medium. Whisk in flour and cook for a minute to make a roux.
Slowly pour in cream and milk, whisking so you don’t get lumps. Add garlic and keep whisking until the sauce thickens, about 5 minutes.
Take the pan off the heat. Stir in Gruyère, cheddar, and half the Parmesan. Season with thyme, salt, pepper, and nutmeg.
Pour the cheese sauce all over the cauliflower. Sprinkle with the rest of the Parmesan and panko.
Bake for 25-30 minutes until you see golden bubbles at the edges. Let it rest for a few minutes before serving.
Substitutions Table
| Original Ingredient | Substitution Options |
|---|---|
| Heavy cream | Half-and-half or whole milk |
| Gruyère cheese | Swiss or fontina cheese |
| Sharp cheddar | Mild cheddar or Monterey Jack |
| Fresh thyme | 1/2 teaspoon dried thyme |
| Panko breadcrumbs | Regular breadcrumbs or crushed crackers |
| All-purpose flour | Cornstarch (use half the amount) |
| Whole milk | 2% milk or unsweetened almond milk |
Herbed Stuffing with Sausage
This savory stuffing brings together the richness of Italian sausage with fresh herbs and golden bread cubes. You’ll end up with a comforting side dish that’s crispy on top and tender inside.
Herbs and sausage really take plain bread to another level. Somehow, this stuffing always manages to steal the spotlight at a holiday table.
This recipe fits right in next to turkey, but honestly, it stands up just fine on its own.
Ingredients:
- 8 cups day-old bread cubes (sourdough or white bread)
- 1 pound Italian sausage, casings removed
- 1 large onion, diced
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 2-3 cups chicken broth
- 2 large eggs, beaten
- 3 tablespoons butter
- Salt and pepper to taste
Step by Step Cooking Instructions:
Set your oven to 350°F and butter a 9×13 inch baking dish. Spread bread cubes on baking sheets and toast them for about 10-12 minutes until they turn lightly golden.
Grab a large skillet and heat it over medium-high. Add the sausage and break it up as you cook, letting it brown all over—this should take about 8 minutes.
Scoop out the sausage and set it aside, but keep the drippings in the pan. Toss in the butter, then add onion and celery, sautéing until they soften—about 5 minutes or so.
Add the garlic and stir for another minute, just until it smells amazing. Mix in the sage, thyme, and parsley, and let them cook for about 30 seconds.
In a big bowl, combine the toasted bread cubes, cooked sausage, and the veggie mixture. Pour in 2 cups of chicken broth and the beaten eggs, then gently toss everything together.
Check the texture—it should feel moist, not soggy. If it seems dry, add a bit more broth. Season with salt and pepper to your liking.
Spoon the stuffing into your prepared baking dish and spread it out. Cover with foil and bake for 30 minutes.
After that, take off the foil and bake another 15-20 minutes until the top gets golden and crispy. Let it sit for about 5 minutes before you dig in.
Substitutions:
| Original Ingredient | Substitution Options |
|---|---|
| Italian sausage | Turkey sausage, chicken sausage, or vegetarian sausage |
| Sourdough bread | White bread, whole wheat bread, or cornbread |
| Fresh sage | 1 teaspoon dried sage |
| Fresh thyme | 1 teaspoon dried thyme |
| Chicken broth | Vegetable broth or turkey stock |
| Butter | Olive oil or margarine |
| Eggs | 1/2 cup unsweetened applesauce (for binding) |
Pairing Your Mains With Sides
The right side dishes can really take your Christmas dinner up a notch. They complement your main course’s flavors and add some much-needed variety in texture.
Different meats call for their own flavor buddies. If you get the balance right, nothing on the plate feels out of place.
How To Complement Traditional Christmas Meats
Turkey goes hand-in-hand with cranberry-based sides. That tartness cuts through the richness, while roasted veggies like Brussels sprouts or carrots add savory depth without competing.
Ham just begs for sweet and tangy sides. Glazed sweet potatoes or roasted beets play off its salty-sweet notes.
Beef roasts need sturdy sides that can hold their own. Roasted potatoes with herbs and some sautéed green beans keep things grounded.
Prime rib loves creamy sides, especially garlic mashed potatoes. That rich, buttery goodness matches the meat’s marbling.
Try out these combos:
- Turkey + stuffing + cranberry sauce + green bean casserole
- Ham + sweet potato casserole + honey-glazed carrots
- Beef roast + Yorkshire pudding + roasted root vegetables
Balancing Flavors and Textures
A good Christmas table brings together creamy, crispy, and tender textures. Maybe pair soft mashed potatoes with crunchy roasted Brussels sprouts—trust me, it just works.
Sweet sides like glazed carrots balance out savory dishes like herb stuffing. Toss in something acidic, like cranberry sauce, to brighten up heavier foods.
Don’t forget about temperature. Warm comfort foods and a cool salad or two make the meal more interesting.
When you plan your plate, try the one-third rule: one-third protein, one-third starchy sides, and one-third vegetables. It looks good and feels balanced.
Tips For Preparing Christmas Dinner Sides
If you want stress-free Christmas sides, planning ahead and keeping dishes warm are your best friends. These two things make a huge difference in how the meal comes together.
Make-Ahead Preparation Ideas
A lot of Christmas sides can be made, or at least prepped, days before the big dinner. Casseroles are especially forgiving; they actually taste even better after a night in the fridge.
You can assemble green bean casserole, sweet potato dishes, and stuffing up to two days in advance. Store them covered in the fridge and add any crunchy toppings right before baking.
Root vegetables can be peeled and chopped a day early. Just pop cut carrots, parsnips, and potatoes into cold water in the fridge to keep them from turning brown.
Salad ingredients are easy to prep ahead, too. Wash your greens, chop veggies, and make dressings separately. Toss everything together at the last minute for max crunch.
Cranberry sauce and other fruit sides actually improve overnight. The flavors come together and mellow out nicely.
How To Keep Sides Warm and Fresh
Oven space gets tight on Christmas day, doesn’t it? So, why not try some alternative ways to keep your sides warm?
Slow cookers really shine here. They’ll keep mashed potatoes, stuffing, and veggie dishes warm for hours.
Just set your slow cooker to “warm” and give things a stir every so often. If the food starts looking a bit dry, toss in a tablespoon of butter or broth.
Thermal serving dishes are pretty handy too. They hold heat for a couple of hours, no plug needed.
Before you add your food, fill the dish with hot water to warm it up. Then dry it off well.
Crispy sides like roasted veggies? Go for a low oven—about 200°F—and leave the door cracked open a bit.
That way, you keep things warm without losing their crunch.
Foil tenting is a classic move for rolls and bread. Wrap them up loosely and pop them in a barely warm oven.
They’ll stay toasty without getting soggy.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.