30 Best Christmas Dinner Side Dishes 

Thinly sliced Yukon Gold or Russet potatoes are layered twice in a creamy cheddar roux, then baked until the top turns deep golden and toasty. The recipe keeps the ingredients classic—butter, flour, milk (or cream), sharp cheddar, salt, pepper, and a pinch of paprika for color—so the potatoes stay the star. It’s a simple, from-scratch crowd-pleaser designed for holiday meals like Christmas or Thanksgiving.

This bright winter salad tosses spring greens with clementine or tangerine segments, pomegranate arils, crumbled feta, and candied pecans for sweet-savory crunch. A quick honey-Dijon and apple cider vinegar dressing pulls it together, with smart make-ahead notes for prepping the vinaigrette and fruit in advance. It's very customizable—you can apples or pears, different nuts, or cheeses like blue or shaved parmesan—to match your particular holiday menu. It’s a festive, healthier counterpoint to richer mains on a Christmas spread.

This buttery herb stuffing leans on a generous amount of sautéed onions, celery, and garlic folded through cubes of stale or toasted bread. Fresh sage, parsley, and rosemary perfume the dish, while eggs and stock bind everything into a golden, cozy bake.

Creamy mashed sweet potatoes (with eggs, butter, milk, sugars, vanilla, and warm spice) bake under a brown-sugar-pecan streusel that turns crisp and caramelized. The topping is a simple mix of melted butter, brown sugar, flour, salt, and pecan halves scattered thickly over the casserole. You can assemble the dish the night before and bake straight from the fridge, or freeze components for later. It’s an old-fashioned holiday favorite with a crunchy delicious finish.

Skip the cans: fresh green beans, sautéed mushrooms, broth, and half-and-half create a silky homemade gravy. Instead of packaged onions, the recipe bakes its own panko-crusted onion topping for extra crunch (or offers a shortcut using store-bought crispy onions). The result is a classic casserole that tastes fresher and healthier without losing nostalgia.

A crisp, colorful mix of broccoli, cauliflower, red onion, and cherry tomatoes gets tossed in a creamy three-ingredient dressing (mayonnaise, sour cream, a touch of sugar). The texture lands right between crunchy and velvety, and it’s designed to be chilled so the flavors meld before serving. Prep is quick—just chop, whisk, and toss—making it an easy make-ahead side for busy holiday kitchens. The red-green palette reads “festive” on a buffet without feeling heavy.

This ultra-creamy bake layers a classic cheddar sauce with a “hidden” middle of provolone and sour cream that melts into a luscious, velvety center. The sauce combines a roux with evaporated milk and cornstarch for stability, so it stays silky instead of separating in the oven. It's topped off with buttery panko that adds savory bite over tender pasta. It’s indulgent, crowd-pleasing mac and cheese built for holidays and potlucks.

A holiday classic made the easy way: Jiffy mix, creamed corn, whole-kernel corn, sour cream, butter, and cheddar come together in one bowl. Bake until set and golden, then finish with cheese for a lightly browned, melty top. It’s sweet-savory, spoonable comfort with minimal effort.

Fresh broccoli, sautéed mushrooms and onions, and a simple stovetop cream sauce (milk, half-and-half, butter, flour) replace the usual canned soup. A buttery, cheesy breadcrumb topping bakes up crisp over a creamy, vegetable-packed filling.

A soft milk-and-yeast dough is rolled, layered with roasted-garlic-herb butter and Parmesan, then cut and twisted into a Christmas tree shape. It bakes up fluffy inside, lightly golden outside, and begs for a sprinkle of flaky salt. Serve warm with marinara for dipping and you’ve got a centerpiece that doubles as a shareable appetizer.

Creamy Arborio rice is simmered with white wine, warm vegetable broth, thyme, and a shower of Pecorino/Parmesan, then crowned with deeply browned mixed mushrooms. It’s elegant yet comforting, perfect alongside a special-occasion main—or as a luxe meatless centerpiece.

These light, fluffy rolls come together fast with instant yeast, warm milk and just two 30-minute rises—about 90 minutes, start to finish. The method uses a stand mixer and simple shaping for 24 evenly sized rolls, then finishes with a buttery brush for that shiny golden top.

Carrots (rainbow or classic) are tossed with honey, garlic, butter, olive oil, cinnamon, and ginger, then roasted until caramelized. The result is sweet-savory, glossy carrots that pair with everything from prime rib to ham and salmon. It’s an easy sheet-pan side that looks and tastes festive with minimal effort.

Thick 1-inch rounds of sweet potato roast at 425°F in melted butter and a sprinkle of salt, turning once so both sides caramelize and the centers turn velvety-soft. An optional maple–pecan sauce adds glossy sweetness and crunch. It’s a small-batch side that is perfect for intimate gatherings.

This crowd-pleasing casserole mixes thawed diced (or shredded) hash browns with sour cream, cream of chicken soup, melted butter, cheddar, salt, and optional onion powder, then tops it with buttery crushed cornflakes. It bakes up creamy underneath and crisp on top, with tips to broil briefly for extra crunch. You can assemble it a day in advance and add the cornflake topping just before baking. It serves about 16, making it ideal for large holiday gatherings and potlucks.

Trimmed spears get a quick toss with olive oil, minced garlic, salt, pepper, and a shower of parmesan, then roasted until crisp-tender. The method leans minimal so the asparagus stays snappy, with notes to avoid overcooking and to add a squeeze of lemon for brightness. You can also easily scale the recipe for a crowd. It’s a light, garlicky counterbalance to rich holiday mains.

Bacon starts things off, then Brussels sprouts get a quick sear in the drippings before swimming in an Alfredo-style sauce built from butter, flour, cream, and parmesan. Mozzarella melts through for extra pull, and everything bakes until bubbling and browned at the edges. It’s decadent, smoky, and irresistibly creamy—very much a special-occasion side.

Frozen chopped spinach meets a pancetta-onion-garlic roux, then gets enriched with milk, cream, nutmeg, and a double cheese blend of Gruyere and parmesan. The mixture bakes until the top is golden and the center is set and spoonable. It's an easy prep-ahead side dish that reheats beautifully.

Yukon Golds boil with garlic, then get mashed with herb-infused cream and a scoop of crème fraîche for extra silkiness. A drizzle of sage-scented brown butter is the “secret” finish that layers in nutty depth without overwhelming the potatoes. Fluffy, fragrant, and deliciously buttery—these are built to steal the side-dish spotlight.

A wild-rice blend simmers in broth, then gets folded with sautéed onion and apple, tart dried cranberries, toasted pecans, and fresh rosemary and parsley. The sweet-savory mix delivers pops of texture and color that fit right in on a Christmas table. You can make it a day early and reheat it gently with a little butter if needed. It’s a festive, nutty pilaf that pairs well with turkey, ham, or prime rib.

Broccoli “steaks” roast hot and fast at 475°F so the flat sides caramelize, then sliced almonds get tossed onto the pan halfway through for toasty crunch. A garlic-red pepper flake oil infuses the florets, and the finish is bright—lemon juice and zest—with salty aged pecorino sprinkled over the top. It’s a 30-minute, crispy-tender side that's easy to make, but special enough for a holiday plate.

Raw, thinly sliced Brussels sprouts get tossed with Honeycrisp apple, dried cranberries, sunflower seeds, and shaved Parmesan for a crunchy-sweet bite. A maple-Dijon dressing with lemon juice, apple cider vinegar, olive oil, and garlic ties everything together in about 15 minutes. You can prep the dressing up to 4 days ahead and shred sprouts 1–2 days early. It’s a light, bright counterpoint to heavier mains that still is festive.

Button or cremini mushrooms roast at 400°F until browned, then get bathed in a nutty brown-butter sauce with chopped garlic and fresh thyme. A squeeze of lemon lifts the richness and highlights the mushrooms’ savory depth. The method is minimal—roast, brown the butter, toss—yet delivers steakhouse vibes in under 30 minutes. It’s an easy, elegant side that pairs with everything from beef to turkey.

This 15-minute sauce simmers fresh cranberries with sugar, orange juice, water, a cinnamon stick, and a strip of orange peel for sweet-tart sparkle. Since it’s meant to chill, it’s an ideal make-ahead side dish (up to 3 days). The orange and cinnamon add depth without dulling the cranberries’ brightness. Simple ingredients, big flavor, and a vibrant pop of color for the Christmas table.

Tender florets are briefly parboiled, then tucked into a silky cheese sauce made with onion, garlic, almond (or dairy) milk, Gruyère, and Parmesan, and finished with a crunchy panko or almond-meal topping. A pinch of nutmeg warms the sauce, and the casserole bakes until bubbly with the option to broil for a bronzed crust. Make-ahead is easy: assemble, chill, and bake later for stress-free holiday timing.

A colorful medley—beets (red and golden), carrots, parsnips, sweet potato, and turnip—gets tossed with olive oil, rosemary, sage, and thyme, then roasted until tender and caramelized. The pan comes out to a fragrant finish: a drizzle of infused sage oil plus crispy fried sage leaves for texture and aroma. It’s an effortless, vegan, naturally gluten-free side that looks as festive as it tastes.

This quick, classic gravy builds flavor from turkey pan drippings and a simple roux, with the option to enrich it using chopped simmered giblets—or skip them if you prefer. It’s on the table in about 20 minutes and includes make-ahead notes for chilling and reheating with a splash of broth. Versatile enough for turkey, mashed potatoes, stuffing, and next-day sandwiches, it’s a holiday staple with clear step-by-steps.