51 Christmas Dinner Side Dishes

Christmas dinner is all about having tons of delicious sides to go with your main dish. These recipes range from classic family favorites to fancier options that’ll impress your guests. Most can be prepped ahead which is super helpful when you’re cooking for a crowd. Mix traditional dishes with a few new ones to keep things interesting but still feel like Christmas.

Roasted Brussels Sprouts with Bacon

Brussels sprouts used to be the vegetable everyone hated but roasting them with bacon changes everything. The bacon fat makes them crispy and the bacon bits add smoky flavor. Cut them in half so they get caramelized edges. Even kids will eat these if there’s enough bacon. Way better than those mushy boiled ones from childhood. Find the recipe here.

Honey Glazed Carrots

These are sweet and shiny and look really pretty on the plate. Just cook carrots with butter, honey, and a little thyme until they’re tender and glazed. Baby carrots work but regular carrots cut into sticks taste better. The glaze concentrates as it cooks and coats the carrots perfectly. Simple but elegant enough for company. Find the recipe here.

Green Bean Casserole

This is the classic Thanksgiving/Christmas side that everyone either loves or hates. The original recipe with cream of mushroom soup and french fried onions is retro but good. You can make it fancier with fresh mushrooms and homemade onions but the basic version works fine. Make it ahead and just bake when you need it. Find the recipe here.

Garlic Mashed Potatoes

Regular mashed potatoes are good but adding garlic makes them special. Roast whole garlic cloves until they’re soft and sweet, then mash them right in. Use butter and cream for the richest texture. The key is not overmixing or they get gluey. These reheat well if you add a little extra cream. Find the recipe here.

Sweet Potato Casserole with Marshmallows

This is basically dessert disguised as a side dish and nobody minds. The sweet potatoes get mashed with butter, brown sugar, and spices, then topped with marshmallows that get golden and gooey. Some people prefer pecans on top but marshmallows are more fun. Kids love this and adults pretend it’s vegetables. Find the recipe here.

Cranberry Orange Sauce

Homemade cranberry sauce is so much better than the canned stuff and takes like 15 minutes. Fresh cranberries pop when they cook and the orange zest makes it bright and festive. You can make this days ahead which is one less thing to worry about. Way more flavor than that jiggly stuff from a can. Find the recipe here.

Stuffing with Sage and Sausage

Good stuffing is what makes Christmas dinner feel complete. The sausage adds richness and the sage makes it taste traditional. Use day-old bread that’s been cubed and dried out. Some people stuff it in the bird but I think it’s safer and easier to bake separately. This is comfort food at its best. Find the recipe here.

Roasted Root Vegetables

Throw whatever root vegetables you can find in a pan with olive oil and herbs. Carrots, parsnips, turnips, beets – they all work good together. Cut them similar sizes so they cook evenly. The edges get caramelized and sweet while the insides stay tender. Easy and uses up whatever vegetables you got. Find the recipe here.

Creamed Spinach

This steakhouse classic works great with Christmas dinner too. Frozen spinach is fine if you squeeze out all the water first. The cream sauce with a little nutmeg makes it rich and indulgent. Most people who say they don’t like spinach will eat this. Make it ahead and reheat gently so it doesn’t curdle. Find the recipe here.

Scalloped Potatoes

These take forever to bake but they’re worth it for special occasions. Thin sliced potatoes layered with cream and cheese get all golden and bubbly. The bottom layer gets creamy while the top stays a little firm. Use a mandoline if you have one to get even slices. These reheat really well the next day. Find the recipe here.

Roasted Butternut Squash

Butternut squash gets sweet and caramelized when you roast it. Cut it in cubes and toss with olive oil and whatever herbs you like. The natural sugars come out during roasting and make the edges crispy. This adds a nice orange color to your table and it’s actually healthy. Way easier than trying to mash it. Find the recipe here.

Wild Rice Pilaf

Wild rice takes longer to cook than regular rice but has this nutty flavor that’s perfect for holidays. Add some dried cranberries and chopped pecans to make it festive. The texture is more interesting than regular rice and it looks fancier. You can make this ahead and just reheat with a little extra broth. Find the recipe here.

Maple Glazed Acorn Squash

Cut acorn squash in half, scoop out the seeds, and roast with maple syrup and butter. The natural bowl shape makes them look elegant on the plate. The maple syrup caramelizes and makes them taste like dessert but they’re still vegetables. These look really impressive but are actually super simple to make. Find the recipe here.

Roasted Asparagus with Lemon

Asparagus is fancy but easy to cook. Just toss with olive oil, salt, and pepper, then roast until the tips get crispy. Squeeze fresh lemon over when they come out of the oven. The trick is not overcooking them – they should still have some bite. This adds green color and freshness to a heavy meal. Find the recipe here.

Cornbread Stuffing

This Southern-style stuffing uses cornbread instead of regular bread. It has a different texture that’s more crumbly and a slightly sweet flavor. Mix in some sausage and sage like regular stuffing. If you don’t have leftover cornbread, you can make it the day before. This is good if you want something different from the usual bread stuffing. Find the recipe here.

Balsamic Roasted Beets

Roasted beets are way better than those sour pickled ones from a jar. Wrap them in foil and roast until tender, then peel and slice. Toss with balsamic vinegar while they’re still warm. The color is gorgeous and they taste sweet and earthy. Pro tip – wear gloves when peeling or your hands will be purple for days. Find the recipe here.

Creamy Polenta

Polenta is basically fancy cornmeal mush but when it’s made right it’s really good. Cook it low and slow with lots of butter and parmesan cheese. It’s like Italian mashed potatoes and goes great with rich meats. You can make it ahead and reheat with extra cream. This is comfort food that feels a little sophisticated. Find the recipe here.

Roasted Cauliflower with Herbs

Cauliflower gets nutty and caramelized when you roast it at high heat. Break it into florets and toss with olive oil and whatever herbs you like. The edges get golden brown and crispy while the centers stay tender. Even people who think cauliflower is boring will like it this way. Way better than steaming it. Find the recipe here.

Duchess Potatoes

These look super fancy but are basically just mashed potatoes piped through a pastry bag and baked until golden. The egg yolks in the potatoes help them hold their shape and get crispy on the outside. They’re like individual servings of mashed potatoes that look restaurant quality. Takes some extra work but impresses everyone. Find the recipe here.

Glazed Pearl Onions

Pearl onions are a classic holiday side that looks elegant. You can buy them frozen which saves the pain of peeling tiny onions. Braise them with butter and a little sugar until they’re tender and glossy. They add sweetness and look pretty scattered around the plate. These go perfect with turkey or roast beef. Find the recipe here.

Bacon-Wrapped Green Beans

Everything’s better with bacon and green beans are no exception. Wrap bundles of green beans with bacon strips and bake until the bacon is crispy. The bacon fat flavors the beans and keeps them moist. These look fancy enough for company but are really simple to make. Kids who won’t eat plain vegetables will demolish these. Find the recipe here.

Herb Roasted Fingerling Potatoes

Fingerling potatoes are those small oblong ones that look cute on the plate. Roast them whole with herbs like rosemary and thyme. The skins get crispy and the insides stay fluffy. No peeling required which saves time. These look more interesting than regular roasted potatoes and taste just as good. Find the recipe here.

Cranberry Pecan Quinoa Salad

This is a lighter option that balances all the heavy dishes. Quinoa has a nutty flavor that goes well with dried cranberries and pecans. Add some fresh herbs and a simple vinaigrette. This can be made ahead and tastes good at room temperature. Good for people who want something healthy on their plate. Find the recipe here.

Roasted Parsnips with Thyme

Parsnips look like white carrots but taste nuttier and sweeter. Roast them with thyme and they get caramelized edges and tender centers. Most people don’t cook with parsnips but they’re really good roasted. They add variety to the usual vegetable lineup and pair well with roasted meats. Find the recipe here.

Yorkshire Pudding

This British classic is basically a giant popover that’s traditionally served with roast beef. The batter is simple – just eggs, flour, and milk – but getting them to puff up right takes practice. They need really hot oil and a hot oven to work properly. These are impressive when they turn out but can be tricky for beginners. Find the recipe here.

Loaded Mashed Sweet Potatoes

Take regular mashed sweet potatoes and load them up with marshmallows, pecans, and brown sugar. It’s like sweet potato casserole but in a more casual presentation. The toppings add texture and make them feel special. You can set up a bar and let people add their own toppings which is fun for kids. Find the recipe here.

Sautéed Swiss Chard

Swiss chard is one of those vegetables that looks fancy but is really easy to cook. The colorful stems are pretty and the leaves cook down like spinach. Sauté with garlic and a splash of white wine. The slight bitterness balances rich holiday foods. This adds color and nutrition without being heavy. Find the recipe here.

Pomegranate Glazed Carrots

The pomegranate glaze on these carrots is tart and sweet and looks really festive. Pomegranate molasses is the secret ingredient – you can find it at Middle Eastern stores. The seeds add crunch and beautiful red color. These look elegant enough for a fancy dinner but aren’t hard to make. My personal favorite way to dress up plain carrots. Find the recipe here.

Cheesy Broccoli Rice Casserole

This is comfort food that happens to have vegetables in it. The rice and broccoli get bound together with cheese sauce and baked until bubbly. Kids will eat broccoli this way without complaining. You can make it ahead and just bake when needed. It’s like the rice version of broccoli cheese soup. Find the recipe here.

Roasted Delicata Squash

Delicata squash has edible skin which makes prep way easier – just slice and roast. The flesh is sweet and creamy with a flavor like sweet potato. The rings look pretty on the plate and cook quickly. This is probably the easiest winter squash to prepare. Toss with sage and brown butter for extra flavor. Find the recipe here.

Creamed Pearl Onions

These are different from the glazed version – cooked in a white sauce that’s rich and comforting. Pearl onions become sweet and mild when cooked this way. The cream sauce is basically a bechamel with herbs. This is old-fashioned comfort food that feels special for holidays. Can be made ahead and reheated. Find the recipe here.

Garlic Herb Dinner Rolls

Fresh bread makes any meal feel special. These rolls are soft inside with crispy crusts and lots of garlic herb butter. You can make the dough ahead and just bake when you need them. The smell of fresh bread baking makes the whole house feel festive. Way better than store-bought rolls. Find the recipe here.

Baked Red Cabbage with Apples

Red cabbage gets sweet and tender when you roast it with apples and onions. Add a splash of apple cider vinegar to brighten the flavors. The purple color is beautiful on the holiday table. This is a German-inspired dish that goes really well with pork or sausages. The apples basically disappear and just add sweetness. Find the recipe here.

Hasselback Sweet Potatoes

These look super impressive but are just sweet potatoes sliced partway through and roasted. The slices fan out and get crispy while the potato stays creamy inside. Brush with butter and herbs between the slices. They look like something from a fancy restaurant but aren’t actually hard to make. Find the recipe here.

Green Beans Almondine

This classic French preparation is just green beans with sliced almonds and brown butter. The almonds get toasty and the brown butter adds nutty flavor. Way more elegant than plain steamed green beans. The key is not overcooking the beans – they should still be bright green and crisp. Simple but sophisticated. Find the recipe here.

Chestnut Stuffing

Chestnuts add richness and a slightly sweet, nutty flavor to regular stuffing. You can buy them already peeled if you don’t want to deal with roasting and peeling them yourself. This feels more European and fancy than regular stuffing. The chestnuts hold their shape and add interesting texture. Find the recipe here.

Roasted Fennel with Parmesan

Fennel has a mild licorice flavor that gets sweet and caramelized when roasted. Top with parmesan cheese for the last few minutes of cooking. The fronds make a pretty garnish. Most people who think they don’t like licorice flavor actually enjoy roasted fennel. This is a sophisticated side that pairs well with fish or chicken. Find the recipe here.

Maple Bourbon Glazed Carrots

These are like regular glazed carrots but grown-up with bourbon and maple syrup. The alcohol cooks out but leaves behind complex flavor. The glaze gets thick and shiny and coats the carrots perfectly. These taste special enough for holidays but aren’t complicated to make. The bourbon makes them feel fancy. Find the recipe here.

Creamy Mushroom Risotto

Risotto takes some patience but isn’t as hard as people think. The key is adding warm broth gradually and stirring constantly. Mixed mushrooms add earthy flavor and meaty texture. This feels really luxurious and goes great with roasted meats. You can start it ahead and finish when you’re ready to serve. Find the recipe here.

Roasted Rainbow Carrots

Those colorful heirloom carrots look amazing on the holiday table. Purple, orange, white, and yellow carrots all taste slightly different. Roast them whole if they’re small or cut larger ones into sticks. The different colors make the dish look festive and special. Kids love the purple ones especially. Find the recipe here.

Sage Brown Butter Mashed Potatoes

Brown butter and sage is a classic combination that makes regular mashed potatoes taste gourmet. Cook butter until it’s golden and nutty, then add crispy sage leaves. The sage gets crispy and the brown butter adds incredible depth. These taste like something from an expensive restaurant but aren’t hard to make. Find the recipe here.

Cranberry Walnut Brussels Sprouts

Dried cranberries and walnuts turn Brussels sprouts into something special. The cranberries add sweetness and the walnuts add crunch. Shred the Brussels sprouts raw and toss with a simple vinaigrette. This can be served warm or at room temperature. Even Brussels sprouts haters usually like this version. Find the recipe here.

Roasted Turnips with Herbs

Turnips get a bad reputation but when roasted with herbs they’re really good. Cut them in wedges and roast until the edges caramelize. They taste milder and sweeter than you’d expect. The herbs add freshness and make them smell amazing. This is a good way to add variety to your vegetable selection. Find the recipe here.

Honey Butter Cornbread

Sweet cornbread is perfect with savory holiday foods. The honey butter soaks in while the cornbread is still warm. You can make mini muffins for individual servings or one big pan to cut into squares. This adds a Southern touch to your holiday meal and kids always love it. Find the recipe here.

Baked Mac and Cheese

Sometimes you just need comfort food on your holiday table. This grown-up version uses good cheese and gets crispy on top from baking. Make it in individual ramekins for a fancier presentation. Adults love it just as much as kids do. This is the ultimate crowd-pleaser side dish. Find the recipe here.

Roasted Winter Squash Medley

Mix different winter squashes for variety in color, texture, and flavor. Butternut, acorn, delicata, and honeynut all work well together. Cut them similar sizes and roast with herbs. The natural sugars caramelize and make them taste like candy. This adds beautiful colors to your table. Find the recipe here.

Garlic Parmesan Roasted Broccoli

Roasting broccoli instead of steaming it makes all the difference. The edges get crispy and nutty while the stems stay tender. Garlic and parmesan make it taste like something you’d order at a restaurant. Even people who usually skip vegetables will eat this. Way better than mushy steamed broccoli. Find the recipe here.

Traditional Bread Stuffing

Sometimes you just want the classic stuffing like your grandmother made. Day-old bread, celery, onions, sage, and chicken broth. The simplicity lets the flavors shine through. This is comfort food that makes everyone feel at home. You can dress it up with additions but sometimes the basic version is perfect. Find the recipe here.

Glazed Rutabaga

Rutabaga is like a cross between turnip and cabbage. It gets sweet and tender when braised with a little sugar and coconut. Most people have never tried rutabaga but it’s really good prepared this way. The glaze makes it shiny and appetizing. This adds something different to your vegetable lineup. Find the recipe here.

Rosemary Roasted Potatoes

These are the crispy roasted potatoes that everyone fights over. Cut potatoes in chunks, toss with olive oil and fresh rosemary, then roast at high heat. The outsides get golden and crunchy while the insides stay fluffy. Fresh rosemary makes all the difference – dried just isn’t the same. These disappear fast. Find the recipe here.

Caramelized Onion and Gruyere Gratin

This is basically fancy scalloped onions with cheese. Layer sliced onions with cream and gruyere cheese, then bake until golden and bubbly. The onions get sweet and jammy while the cheese gets all melty. This feels sophisticated but isn’t actually complicated. Perfect for impressing guests who appreciate good food. Find the recipe here.