Christmas dinner pulls families together around a table full of tradition, warmth, and food that just feels special. Sure, the main course steals the spotlight, but honestly? The side dishes can make or break the whole holiday vibe.
The right mix of sides turns a regular Christmas dinner into something guests will talk about for years. From creamy casseroles to roasted veggies, every dish brings its own flavor and personality to the table.
If you’re hosting for the first time or just tired of the same old menu, picking sides that play well with your main dish and offer a little variety in taste and texture is a surefire way to keep everyone happy.
Classic Green Bean Casserole
This holiday favorite brings comfort to Christmas tables all over America. You get tender green beans, creamy mushroom sauce, and crispy fried onions all in one bite.
You only need about 30 minutes to whip it up. It’s easy on the budget and feeds a big group—pretty much perfect for family gatherings.
Complete Ingredients
- 2 pounds fresh green beans, trimmed and cut into 1-inch pieces (or 2 cans green beans, drained)
- 1 can (10.75 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
- 1/2 teaspoon salt
Step by Step Cooking Instructions
Heat your oven to 350°F. If you use fresh green beans, blanch them in boiling water for 5 minutes until they’re just tender, then drain.
Mix the cream of mushroom soup, milk, black pepper, garlic powder, and salt in a big bowl. Stir it all together until smooth.
Add the green beans and 2/3 cup of the fried onions to the mix. Toss everything so the beans get coated.
Spoon the mixture into a greased 1.5-quart baking dish. Spread it out evenly.
Bake for 25 minutes or until it’s bubbling at the edges. Pull it out of the oven.
Scatter the rest of the fried onions on top. Bake for another 5 minutes until the onions are golden.
Let it rest for about 5 minutes before serving. This helps it set up a bit.
Substitutions Table
| Original Ingredient | Substitution Options |
|---|---|
| Fresh green beans | Frozen green beans (thawed), canned green beans (drained) |
| Cream of mushroom soup | Cream of celery soup, homemade mushroom sauce |
| Milk | Heavy cream, half-and-half, vegetable broth |
| French fried onions | Panko breadcrumbs, crushed crackers, toasted almonds |
| Garlic powder | Fresh minced garlic (1 clove), onion powder |
Garlic Mashed Potatoes
Garlic mashed potatoes take the classic and dial it up with savory, rich flavor. Roasted garlic brings a little sweetness and depth, but the potatoes still stay creamy.
These pair well with turkey, ham, or even prime rib. You can make them ahead and just reheat when it’s time to eat.
Ingredients:
- 3 lbs Yukon Gold potatoes, peeled and quartered
- 6 cloves garlic, minced
- 1/2 cup butter, softened
- 1/2 cup warm heavy cream
- 1/4 cup sour cream
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh chives, chopped
Step by Step Cooking Instructions:
Put the potatoes in a large pot and cover with cold water by about 2 inches. Toss in a tablespoon of salt.
Bring it to a boil over high heat, then lower to medium-high and cook for 15-20 minutes until you can pierce them with a fork.
While the potatoes cook, sauté the minced garlic in 2 tablespoons butter over medium heat for a couple minutes. Don’t let it brown.
Drain the potatoes well and return them to the pot. Let them sit for a couple minutes to steam off extra moisture.
Mash the potatoes using a masher or ricer. Add the sautéed garlic and the rest of the butter.
Mix in the warm cream and sour cream bit by bit until you get the texture you like. Season with salt and pepper.
Stir in the fresh chives. Taste and tweak the seasoning if you want. Serve hot.
| Ingredient | Substitution | Notes |
|---|---|---|
| Yukon Gold potatoes | Russet potatoes | May be a little less creamy |
| Heavy cream | Half-and-half | Use a little less (2 tbsp less) |
| Sour cream | Greek yogurt | Go for plain, full-fat if possible |
| Fresh garlic | Roasted garlic | 4-5 roasted cloves, mashed |
| Fresh chives | Green onion tops | Chop finely, same amount |
| Butter | Cream cheese | 4 oz, softened |
Cranberry Sauce with Orange Zest
This side brings a bright, tangy pop to your Christmas table. The tart cranberries and citrusy orange zest just work together—classic combo.
You can make it in under 20 minutes, and it’s way fresher than anything from a can.
The deep red color looks great on any spread. Make it chunky or smooth, whatever you like.
Ingredients
- 12 oz fresh cranberries
- 1 cup granulated sugar
- 1/2 cup orange juice
- 2 tablespoons orange zest
- 1/4 cup water
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Step by Step Cooking Instructions
Rinse the cranberries and pick out any bad ones. Pat them dry.
Zest your orange with a fine grater, making sure you only get the orange part, not the bitter white underneath.
Combine the cranberries, sugar, orange juice, and water in a medium saucepan. Stir gently.
Bring to a boil over medium-high heat. You’ll hear the cranberries pop.
Turn the heat down to medium-low and simmer for 8-10 minutes, stirring now and then.
Add the orange zest, cinnamon, and salt. Cook for another 2-3 minutes until it thickens to your liking.
Take it off the heat and let it cool a bit. It’ll thicken more as it cools.
Spoon into a bowl or container. Serve warm or chilled—totally your call.
Substitutions
| Original Ingredient | Substitution | Notes |
|---|---|---|
| Fresh cranberries | Frozen cranberries | Use the same amount, no need to thaw |
| Orange juice | Apple juice | Softer, sweeter flavor |
| Orange zest | Lemon zest | Different citrus vibe |
| Granulated sugar | Honey | Use 3/4 cup, add at the end |
| Ground cinnamon | Ground cloves | Use half as much |
| Water | Apple cider | Adds a hint of apple |
Honey Glazed Carrots
These honey glazed carrots taste sweet and savory, and they bring a splash of color to your Christmas table. Carrots and honey just seem made for each other.
You only need about 25 minutes. The honey caramelizes as it cooks, leaving the carrots shiny and irresistible.
Ingredients:
- 2 lbs carrots, peeled and cut into 2-inch pieces
- 3 tablespoons butter
- 3 tablespoons honey
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- 1 tablespoon olive oil
Step by Step Cooking Instructions:
Preheat your oven to 425°F. Line a big baking sheet with parchment.
Cut carrots into similar-sized pieces so they cook evenly. Pat them dry.
Toss carrots with olive oil, salt, and pepper in a bowl. Spread them out in one layer on the baking sheet.
Roast for 15 minutes until they start to soften. Pull them out.
Melt butter in a small saucepan over medium, then stir in the honey.
Pour the honey-butter over the carrots and toss to coat.
Roast for another 8-10 minutes. The carrots should be tender and caramelized at the edges.
Sprinkle with fresh thyme before serving. Taste and adjust seasoning if needed.
| Original Ingredient | Substitution Options |
|---|---|
| Honey | Maple syrup, brown sugar, agave nectar |
| Butter | Olive oil, coconut oil |
| Fresh thyme | Rosemary, sage, or dried thyme (half as much) |
| Carrots | Parsnips, sweet potatoes, or butternut squash |
Stuffing with Sausage and Herbs
This stuffing mixes savory sausage with fresh herbs and toasted bread. You get a crispy golden top and a moist, flavorful center.
The Italian sausage adds richness, while the herbs make every bite feel special.
Ingredients:
- 12 cups day-old bread cubes
- 1 pound Italian sausage, casings removed
- 1 large onion, diced
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme
- 2 tablespoons fresh parsley
- 2-3 cups chicken broth
- 2 large eggs, beaten
- 4 tablespoons butter
- Salt and pepper to taste
Step by Step Cooking Instructions:
Heat your oven to 350°F and butter a 9×13 inch baking dish.
Spread bread cubes on a baking sheet and toast for 10-12 minutes until golden. Move them to a big mixing bowl.
Cook sausage in a large skillet over medium, breaking it up. Scoop out the sausage and keep the drippings in the pan.
Add butter to the drippings, then sauté onion and celery for five or six minutes until soft.
Toss in the garlic and cook for another minute.
Stir in the sage, thyme, and parsley. Cook for about 30 seconds so the herbs release their aroma.
Add sausage back to the skillet and mix well. Take off the heat.
Pour the sausage mixture over the toasted bread cubes. Gently toss to combine.
Slowly add chicken broth, starting with 2 cups. You want it moist but not soggy.
Mix in the beaten eggs and season with salt and pepper.
Spoon everything into your baking dish. Cover with foil and bake for 30 minutes.
Uncover and bake 15-20 minutes more, until the top is crisp and golden.
| Ingredient | Substitution Options |
|---|---|
| Italian sausage | Turkey sausage, chicken sausage, sage breakfast sausage |
| Fresh herbs | Dried herbs (use about a third as much) |
| Chicken broth | Vegetable broth, turkey stock |
| Day-old bread | Stuffing mix, fresh bread dried in oven |
| Butter | Olive oil, margarine |
Brussels Sprouts with Bacon
Brussels sprouts and bacon together turn a humble veggie into a Christmas side dish that’s honestly hard to resist. Smoky bacon balances out the earthy sprouts just right.
You only need about 20 minutes to pull this off. The sprouts get golden and crispy—surprisingly, even picky eaters might ask for seconds.
This savory side works with turkey, ham, or roast beef, and honestly, it’s just as good for a weeknight dinner as it is for the holidays.
Complete Ingredients
- 1½ pounds Brussels sprouts, trimmed and halved
- 6 strips thick-cut bacon, chopped
- 2 shallots, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons balsamic vinegar (optional)
Step by Step Cooking Instructions
Set your oven to 425°F. Line a big baking sheet with parchment paper.
In a large skillet over medium heat, cook the chopped bacon until it’s crispy. Scoop out the bacon and set it aside, but leave about 2 tablespoons of fat in the pan.
Toss the Brussels sprouts into the bacon fat, cut-side down. Let them cook for 3-4 minutes until they’re golden.
Add the shallots and garlic. Stir and cook for another 2 minutes.
Move everything to your baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast for 15-20 minutes. The sprouts should get tender and the edges crisp up, with the outer leaves turning golden.
Pull them from the oven and toss with the reserved crispy bacon. If you like, finish with a drizzle of balsamic vinegar.
Serve while still hot and crispy. They’re best straight from the oven—trust me.
Substitutions
| Original Ingredient | Substitution | Notes |
|---|---|---|
| Thick-cut bacon | Turkey bacon | Use same amount, less fat rendered |
| Shallots | Yellow onion | Use ½ medium onion, diced |
| Balsamic vinegar | Lemon juice | Use 1 tablespoon fresh lemon juice |
| Olive oil | Avocado oil | Same cooking properties |
| Fresh garlic | Garlic powder | Use 1 teaspoon garlic powder |
Sweet Potato Casserole with Marshmallows
Sweet potato casserole with marshmallows walks that line between side dish and dessert. It’s a classic holiday favorite—creamy mashed sweet potatoes, warm spices, and a gooey, golden marshmallow topping.
Start by baking sweet potatoes until they’re fork-tender. Mash them up until smooth and blend with butter, brown sugar, cinnamon, and vanilla.
Once you pile on the marshmallows and bake, they turn into a golden, toasty layer. Underneath, you’ve got that creamy, spiced sweet potato base.
Complete Ingredients
- 3 pounds sweet potatoes
- 4 tablespoons butter, melted
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 cups mini marshmallows
Step by Step Cooking Instructions
Heat your oven to 400°F. Pierce the sweet potatoes with a fork and bake them for 45-60 minutes until soft.
Let them cool a bit, then peel and mash until smooth. Use a potato masher or food processor—whatever works.
Lower the oven to 350°F. Stir the mashed sweet potatoes with melted butter, brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt.
Spread the mixture into a greased 9×13 inch baking dish. Make sure it’s even and smooth.
Bake uncovered for 20 minutes. Take it out, sprinkle marshmallows evenly on top, and pop it back in.
Bake for another 8-10 minutes until the marshmallows turn golden. Let it cool for a few minutes before serving.
Substitutions Table
| Original Ingredient | Substitution Options |
|---|---|
| Brown sugar | Maple syrup, coconut sugar, or white sugar |
| Whole milk | Heavy cream, half-and-half, or plant-based milk |
| Butter | Coconut oil or vegan butter |
| Mini marshmallows | Regular marshmallows (cut up) or pecan streusel topping |
| Ground cinnamon | Pumpkin pie spice or allspice |
| Vanilla extract | Maple extract or bourbon |
Roasted Butternut Squash
Roasted butternut squash brings sweet, nutty flavor and a splash of color to your Christmas table. As it roasts, the natural sugars caramelize, giving you tender pieces with crispy edges.
You just need a handful of ingredients and about 30 minutes. It’s an easy, elegant side that’s right at home with turkey, ham, or roast beef.
That bright orange color really pops on the table. Roasted butternut squash works well with both savory and sweet dishes.
Ingredients:
- 2 lbs butternut squash, peeled and cubed
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 sprigs fresh rosemary, chopped
- 1/2 teaspoon ground cinnamon
Step by Step Cooking Instructions:
Preheat the oven to 425°F. Line your baking sheet with parchment paper.
Peel and cube the squash into 1-inch pieces, scooping out all the seeds.
Toss the squash in a big bowl with olive oil and maple syrup.
Add salt, pepper, rosemary, and cinnamon. Mix until every piece is coated.
Spread the squash out in a single layer on the baking sheet. Don’t crowd the pan or the pieces won’t crisp.
Roast for 25-30 minutes, flipping halfway. The squash is ready when it’s tender and the edges are golden.
Serve hot. The caramelized edges are the best part.
| Ingredient | Substitution |
|---|---|
| Maple syrup | Honey or brown sugar |
| Fresh rosemary | Dried rosemary (use half the amount) |
| Cinnamon | Nutmeg or allspice |
| Olive oil | Avocado oil or melted butter |
| Butternut squash | Acorn squash or delicata squash |
Yorkshire Pudding
Yorkshire pudding is that golden, fluffy British side that just belongs on a holiday table. It’s perfect for soaking up gravy and adds a light, airy bite to the meal.
The crisp outside and soft middle make it a favorite next to rich dishes. Guests always reach for these first.
Ingredients:
- 1 cup all-purpose flour
- 1 cup whole milk
- 3 large eggs
- 1 teaspoon salt
- 4 tablespoons vegetable oil or beef drippings
Step by Step Cooking Instructions:
Set your oven to 425°F. Whisk flour and salt together in a large bowl.
In another bowl, whisk eggs and milk. Slowly pour the wet ingredients into the flour, whisking until the batter’s smooth.
Let the batter rest for 30 minutes at room temperature. This really helps the texture.
Pour oil or drippings into a 12-cup muffin tin or Yorkshire pudding pan. Heat in the oven for 5 minutes until the fat is super hot.
Quickly pour the batter into the hot pan, filling each cup halfway. You want to hear that sizzle.
Bake for 20-25 minutes. Don’t open the oven door! The puddings will puff up and turn golden.
Serve right away while they’re tall and crispy. They’ll fall a bit as they cool—totally normal.
| Original Ingredient | Substitution |
|---|---|
| All-purpose flour | Plain flour or self-raising flour (reduce salt) |
| Whole milk | Semi-skimmed milk or buttermilk |
| Vegetable oil | Sunflower oil, lard, or goose fat |
| Large eggs | 2 medium eggs per large egg |
Tips for Planning the Perfect Christmas Dinner
Planning Christmas dinner can feel like a juggling act. You want balanced flavors and textures, but you also want to keep your sanity—so make-ahead dishes are your friend.
Pair your sides with the main course so everything works together. It’s way more fun when the flavors actually complement each other.
Balancing Flavors and Textures
Aim for 3-5 side dishes to keep things interesting. Start with a starch like roasted potatoes or stuffing.
Add a couple of veggie dishes with different textures. Try crispy Brussels sprouts and creamy sweet potatoes. Soft casseroles with crunchy toppings are always a hit.
If you’re serving rich, buttery dishes and heavy gravy, balance them with something lighter. A fresh salad or herb-roasted veggies does the trick.
Think about temperature, too. Mix hot and room-temp sides for more variety.
Mix up your flavors. Don’t let one spice or seasoning take over the whole meal. Go for a little savory, a bit of sweet, maybe some tangy notes.
Make-Ahead Side Dish Ideas
Lots of Christmas sides can be made ahead, so you’re not stuck in the kitchen all day.
Casseroles are great for prepping early. Make green bean or sweet potato casserole a day before, cover, and chill. Just bake them on Christmas.
Prep root veggies up to 24 hours ahead. Peel and chop carrots, parsnips, or potatoes, then keep them in water in the fridge.
Cranberry sauce and relishes actually taste better after a couple of days in the fridge. The flavors just meld together.
You can wash and chop salad ingredients ahead of time. Keep them separate and toss with dressing right before serving.
Pairing Side Dishes with Main Courses
Let your main course guide your side dish picks. Rich meats need something lighter or acidic to balance things out.
If you’re serving turkey or ham, add cranberry sauce or citrus-glazed veggies. The acidity brightens up the whole plate.
Vegetarian mains love hearty sides like nutty stuffing or roasted root vegetables with herbs.
If your main is a bit plain, go bold with the sides. Garlic-roasted veggies or herb-crusted potatoes can really wake things up.
Switch up your cooking methods, too. If you roasted your main, maybe sauté or steam some veggies on the side. A colorful plate always looks more festive.
How to Accommodate Dietary Needs
Christmas dinner can get tricky if you’re cooking for gluten-free, vegetarian, or vegan guests. A few smart swaps and a little planning let everyone dig in without worry.
Gluten-Free Christmas Sides
A lot of classic sides are already gluten-free. Roasted veggies like Brussels sprouts, carrots, and green beans just need olive oil, salt, and maybe some herbs.
Mashed potatoes work if you skip flour-based thickeners. Use butter, cream, or plant-based milk. Always double-check seasonings and broths—gluten can hide in weird places.
Cranberry sauce with fresh cranberries, sugar, and orange juice is naturally gluten-free. Try wild rice stuffing with mushrooms and herbs for a bread-free option.
Green bean casserole needs a little tweaking since the classic version uses flour-based soup. Make your own cream base with gluten-free flour or cornstarch. Watch out for crispy onions—make sure they’re gluten-free.
Sweet potato casserole is safe if you use certified gluten-free oats or just leave off the topping. Most marshmallows are gluten-free, but check the label to be sure.
Vegetarian and Vegan Side Solutions
Plant-based sides can honestly steal the show at Christmas dinner. I love how root vegetables roasted with a bunch of fresh herbs bring so much color and comfort to the table.
You can turn the classic green bean casserole vegan by swapping in cashew cream for dairy. Just blend up some soaked cashews with veggie broth until it’s super smooth. A sprinkle of nutritional yeast gives you that cheesy depth—without any cheese.
Stuffing’s pretty easy to make plant-based too. Use vegetable broth instead of chicken stock. Toss in dried cranberries, walnuts, and sage for that festive flair. I like throwing in some mushrooms—shiitake are my go-to for a hit of umami.
Mashed potatoes? Totally doable. Grab some plant-based butter and unsweetened plant milk. Roasted garlic adds a rich, cozy flavor that doesn’t need any animal products.
Quinoa salad with pomegranate seeds and fresh herbs is another winner. It’s got plenty of protein and those pops of color look gorgeous on the table.
If you want something sweet and simple, maple-glazed carrots are hard to beat. All you need are carrots, maple syrup, and a few seasonings.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.