35 Perfect Christmas Side Recipes for a Memorable Feast

Holiday mains get plenty of attention, but the side dishes are what make the table feel bountiful and festive. From bright salads to buttery breads, the recipes below round out roast turkey, glazed ham, or prime rib without stealing the spotlight. Mix-and-match a handful of classics with a few new favorites and you’ll have a spread that keeps everyone reaching for seconds.

1. Classic Sage & Onion Stuffing

Cubed bread is dried overnight or lightly toasted, then tossed with sautéed onions, celery, and plenty of fresh sage. A splash of chicken stock and melted butter keeps everything moist without turning soggy. Bake until the top is crisp and the center is tender and fragrant.

2. Garlic & Rosemary Roast Potatoes

Parboil potatoes first so their edges rough up and turn extra crunchy in the oven. Olive oil, smashed garlic cloves, and fresh rosemary infuse each bite with seasonal aroma. Finish with flaky salt just before serving for a satisfying crunch.

3. Brown Butter Green Beans with Almonds

Nutty brown butter adds depth to crisp-tender green beans in minutes. Toast the almonds in the same pan to save dishes and boost flavor. A squeeze of lemon brightens the whole dish right before it hits the table.

4. Cranberry Orange Relish

Fresh cranberries pulse with orange segments, zest, and a touch of sugar for a bright, no-cook condiment. The flavors meld after a few hours in the fridge, so this is an easy make-ahead option. Serve chilled to cut through richer dishes.

5. Creamy Mashed Potatoes

Yukon Golds are steamed instead of boiled for a lighter, fluffier texture. Warm cream and melted butter are whisked in gradually to prevent gumminess. A quick pass through a ricer guarantees cloud-like potatoes perfect for catching gravy.

6. Maple-Glazed Carrots

Baby carrots roast until caramelized, then are tossed in a mixture of pure maple syrup and a pinch of cayenne. The glaze thickens in the hot pan, giving each carrot a sweet-savory sheen. They reheat well, making them friendly for holiday timing.

7. Brussels Sprouts with Pancetta

Brussels sprouts are seared cut-side down for maximum browning. Cubes of pancetta render their fat, seasoning the sprouts as they cook. A drizzle of balsamic at the end balances the salty bite.

8. Honey Roasted Parsnips

Parsnips sweeten naturally when roasted, and a light honey glaze pushes them over the top. A sprinkle of fresh thyme adds earthiness. Serve alongside any roasted meat for a subtle change from carrots.

9. Yorkshire Puddings

These popovers rely on a hot pan and beef drippings for their signature rise. The batter is simple—eggs, flour, and milk—but must be poured into sizzling fat. They emerge crisp on the outside and custardy inside, ready to soak up gravy.

10. Cornbread Dressing

Day-old cornbread is combined with sautéed aromatics and plenty of poultry seasoning. Chicken stock moistens the mixture just enough to hold together. The result is a slightly sweet, crumbly side that pairs beautifully with turkey or ham.

11. Sweet Potato Casserole with Pecan Streusel

Mashed sweet potatoes are lightly sweetened with brown sugar and a hint of vanilla. Instead of marshmallows, a pecan-oat streusel adds crunch without overwhelming sweetness. Bake until the topping browns and the filling bubbles at the edges.

12. Red Wine Gravy

A splash of Cabernet reduces with pan drippings for a sauce rich enough to elevate even simple mashed potatoes. Butter and a touch of flour bring silky body. Strain before serving for a smooth finish worthy of holiday roasts.

13. Parmesan Roasted Broccoli

Toss broccoli with olive oil, garlic, and shredded Parmesan before it hits a hot oven. The cheese melts into crispy bits while the florets turn tender. A squeeze of lemon keeps the flavors lively.

14. Spinach & Gruyère Gratin

Fresh spinach wilts quickly in a nutmeg-scented béchamel sauce. Gruyère melts over the top for a savory, slightly nutty crust. Bake until golden for a luxurious green side that feels special yet familiar.

15. Herb Butter Dinner Rolls

A simple yeast dough rises twice to ensure light, tender rolls. Melted butter flavored with parsley and chives coats each one right out of the oven. Serve warm so guests can pull them apart and swipe up sauces.

16. Bacon-Wrapped Asparagus Bundles

Thin asparagus spears are grouped in fours and encircled with half a strip of bacon. A quick roast crisps the bacon while keeping the vegetables bright. A brush of maple syrup at the halfway point adds light sweetness.

17. Chestnut & Mushroom Stuffing

Earthy mushrooms and sweet roasted chestnuts provide depth to this bread stuffing. Vegetable stock keeps it vegetarian-friendly without sacrificing richness. A splash of sherry ties the flavors together.

18. Spiced Apple Chutney

Diced apples simmer with vinegar, ginger, and warm spices until thick and glossy. The chutney’s sweet-tart profile cuts through rich meats like pork loin or ham. It lasts weeks in the fridge, so make it ahead with ease.

19. Cauliflower Cheese

Steamed cauliflower becomes indulgent once blanketed in a sharp cheddar béchamel. A quick broil browns the top without overcooking the veg. It’s a British comfort classic that fits right into a holiday spread.

20. Citrus & Pomegranate Salad

Sweet citrus segments and jewel-toned pomegranate seeds add color and freshness to the table. A simple dressing of olive oil and champagne vinegar lets the fruit shine. Sprinkle with toasted pistachios for crunch.

21. Garlic Parmesan Pull-Apart Bread

Refrigerated biscuit dough is cut into quarters, tossed with garlic butter and Parmesan, then baked in a bundt pan. The loaf unmolds into a golden wreath perfect for sharing. Each piece pulls away cleanly for easy snacking before the main course.

22. Cranberry Pecan Wild Rice Pilaf

Nutty wild rice cooks in vegetable broth until tender and aromatic. Dried cranberries plump up in the hot grains, while pecans supply pleasant crunch. A touch of orange zest ties the flavors to the season.

23. Creamed Corn

Sweet corn kernels simmer in a mix of heavy cream and a dab of butter until thick and luxurious. A pinch of sugar accents natural sweetness without overpowering. Serve hot so the sauce stays silky.

24. Ginger-Glazed Beets

Roasted beets are tossed in a warm glaze of honey, fresh ginger, and rice vinegar. The glaze perfumes the earthy vegetable with festive spice. Bright and jewel-colored, they bring contrast to the plate.

25. Truffled Mac & Cheese

A trio of cheeses—cheddar, Gruyère, and fontina—melts into a creamy sauce before cooked pasta goes in. White truffle oil lends a subtle aroma without overpowering. Bake individual servings for a touch of elegance.

26. Roasted Butternut Squash with Sage

Diced squash caramelizes in the oven, coaxing out its natural sweetness. Fresh sage leaves flash-fry in olive oil, turning delicate and crisp. Toss everything together for a colorful side that feels both rustic and refined.

27. Caramelized Onion Tartlets

Store-bought puff pastry shortcuts the prep while still delivering flaky layers. Slow-cooked onions add deep sweetness balanced by a hint of Dijon. Serve these bite-size tarts as a starter or alongside the main meal.

28. Dill & Lemon Roasted Fingerling Potatoes

Slender fingerlings roast quickly, developing buttery interiors. A dressing of olive oil, chopped dill, and lemon zest goes on while they’re hot so flavors absorb fully. The result is bright, herby potatoes that pair with any protein.

29. Kale Caesar Salad with Pepitas

Sturdier than romaine, kale holds up well on a buffet without wilting. A homemade dressing of anchovy, garlic, and lemon clings to every leaf. Toasted pepitas replace croutons for a gluten-free crunch.

30. Savory Bread Pudding with Leeks

Cubed baguette soaks in an herbed custard, then bakes with sautéed leeks and a sprinkle of Gruyère. The interior stays soft while the top turns crisp. It’s a clever way to use leftover bread and add another vegetable to the spread.

31. Three-Cheese Scalloped Potatoes

Thinly sliced russets layer with cheddar, mozzarella, and Parmesan in a garlic-infused cream sauce. A slow bake melds everything into tender, cheesy perfection. Let the dish rest ten minutes before serving so the slices stay neat.

32. Pear & Gorgonzola Endive Boats

Bitter-sweet endive leaves act as natural spoons for a mix of ripe pear and tangy blue cheese. Toasted walnuts bring texture and a drizzle of honey ties flavors together. The light bite offers a refreshing break from heavier dishes.

33. Jalapeño Cranberry Sauce

Traditional cranberry sauce gets a gentle kick from finely diced jalapeño. Lime juice adds brightness while keeping sweetness in check. Serve alongside turkey for a sweet-heat combination that surprises in the best way.

34. Maple Bourbon Glazed Sweet Potatoes

Sweet potato slices roast until tender, then are brushed with a glaze of maple syrup, bourbon, and a hint of smoked paprika. A final five minutes in the oven lets the glaze set into a shiny coating. The subtle smokiness plays well with holiday meats.

35. Rosemary Popovers

A batter of eggs, milk, and flour is poured into a preheated, greased tin so it steams and climbs upward. Fresh rosemary perfumes the batter and echoes herb flavors from the main course. Serve immediately; their dramatic height softens over time.