Our 50 Best Christmas Side Dish Recipes Because Your Roast Shouldn't Get All The Glory

Let your side dishes take center stage

By SAVEUR Editors
Updated: December 17, 2018

So you've chosen your perfect holiday roast. Now what? Don't let your roast outshine your sides. Instead, let them accompany one another in perfect harmony, or even let your sides take center stage for a change. From maple-glazed carrots to creamy mashed potatoes and green bean casseroles, Christmas side dishes are the comfort companions for hearty mains. Upgrade your Christmas side dishes for silkier mashes, cheesier gratins, and hearty greens with our best Christmas side dishes. They'll definitely leave your guests coming back for seconds. For more Christmas inspiration, check out our Christmas Holiday Guide.

Roasted Garlic Polenta “Mash” with Herbs and Mascarpone
Roasted Garlic Polenta “Mash” with Herbs and Mascarpone
Using a medium-coarsely ground cornmeal for this dish leaves some texture in the polenta while getting it as close to the consistency of soft, fluffy mashed potatoes as possible. (If using a more coarsely ground meal, increase both the cooking time and quantity of stock accordingly.) Get the recipe for Roasted Garlic Polenta "Mash" with Herbs and Mascarpone »Matt Taylor-Gross
Tuscan Kale and Red Pepper Focaccia
Tuscan Kale and Red Pepper Focaccia
In addition to being baked on an olive oil-slathered pan, this focaccia dough is mixed with olive oil as well as creamy mashed potatoes, giving it a fluffy interior and crispy, oil-slicked edges. Kale and red pepper flakes add color and texture that make an otherwise simple bread a side dish in its own right. Get the recipe for Tuscan Kale and Red Pepper Focaccia »Matt Taylor-Gross
Seared Radicchio with Raisins and Shaved Parmigiano
Seared Radicchio with Raisins and Shaved Parmigiano
This warm salad is made with a naturally sweet, high-quality balsamic vinegar to balance the bitterness of the leaves. If top-shelf balsamic vinegar di Modena is unavailable or out of your price range, cooking the grocery store version down by about one-third of its volume over a medium-low flame—and further sweetening it to taste with a drizzle of honey as needed—helps produce a similar level of sweetness.Matt Taylor-Gross
Mostarda di Frutta (Spicy Mustard and Fruit Preserves)
fig chutney
Mostarda is not mustard. It is not sweet or acidic, not salty or spicy—at least, it's none of those things alone. It is made mostly of fruit, but is neither jelly nor jam nor dessert. Get the recipe for Mostarda di Frutta (Spicy Mustard and Fruit Preserves)Matt Taylor-Gross
Cheesy Mushroom and Pancetta Bread Pudding
Harvest Supper Bread Pudding
Caramelized onions and mushrooms, a pinch of cayenne, and tangy crème fraiche turn this pillowy white bread pudding savory. It makes a delightful brunch, lunch, or dinner with a lightly dressed green salad on the side. For best results, use this homemade white bread. Get the recipe for Cheesy Mushroom and Pancetta Bread Pudding »Matt Taylor-Gross
Cauliflower and Goat Cheese Souffles
Cauliflower and goat cheese souffles
Adding puréed cauliflower to an appetizer-sized soufflé gives the dish the heartiness to be a vegetarian main when served with a salad. Get the recipe for Cauliflower and Goat Cheese Souffles »Joseph De Leo
Cornbread Dressing
Cornbread Dressing
This classic Southern-style Thanksgiving dressing is tossed with crumbled breakfast sausage and plenty of sage, then cooked in a casserole dish beside the browning bird. Get the recipe for Cornbread Dressing »Helen Rosner
Apple, Sage, and Sausage Stuffing
Apple, Sage, and Sausage Stuffing
A combination of apples and sausage lends a nice sweet-savory balance to this simple stuffing enhanced with sage. Get the recipe for Apple, Sage, and Sausage Stuffing »Vanessa Rees
Polenta with Corn and Wild Rice
Minnesota, recipe, polenta, corn, wild rice
Wild rice adds a toasted nuttiness to this dish, and breaking it up in a food processor allows the rice to cook at the same rate as the polenta. Cookbook author Amy Thielen advises to scrape the corn cobs with the back of a knife after you grate the kernels to extract as much of the corn liquid as you can. Get the recipe for Polenta with Corn and Wild Rice »William Hereford
Brussels Sprout Gratin
Brussels Sprout Gratin Recipe
This recipe blends roasted brussels sprouts with a silky mornay sauce. A panko topping with lemon zest adds crunch and zing. Get the recipe for Brussels Sprout Gratin »Matt Taylor-Gross
Crème Fraîche Mashed Potatoes
Creme fraiche mashed potatoes
Mashed potatoes combined with butter and crème fraîche make a rich, creamy side. Any root vegetable can be used in combination with or in place of the potatoes. Get the recipe for Crème Fraîche Mashed Potatoes »Farideh Sadeghin
Broiled Spaghetti Squash with Walnut-Miso Glaze
Broiled Spaghetti Squash with Walnut-Miso Glaze
It's rare that we encounter spaghetti squash not shredded into its eponymous noodle-like threads. But kept intact, it reveals a beautifully yielding texture and a savory, subtle flavor that's perfectly offset by a rich walnut-miso glaze. Get the recipe for Broiled Spaghetti Squash with Walnut-Miso Glaze »Maxime Iattoni
Creamed Spinach with Spiced Bread Crumbs
Creamed Spinach with Spiced Bread Crumbs
This luxurious stove-top creamed spinach is enriched with sour cream and topped with crunchy spiced bread crumbs. Get the recipe for Creamed Spinach with Spiced Bread Crumbs »Helen Rosner
Sweet Potato Casserole with Bourbon and Pineapple
Sweet Potato Casserole with Bourbon and Pineapple
A variation of traditional sweet potato casserole gets its depth of flavor from bourbon and pineapple. Get the recipe for Sweet Potato Casserole with Bourbon and Pineapple »Anna Stockwell
Maple Butter Mashed Sweet Potatoes
Maple Butter Mashed Sweet Potatoes
Maple syrup enhances the sweetness of this simple sweet potato mash. Get the recipe for Maple Butter Mashed Sweet Potatoes »Maxime Iattoni
Soy-Braised Kabocha Squash
Soy-Braised Kabocha Squash
Braising—with a healthy dose of soy—is one of our favorite ways to bring out the texture and flavor of winter squash. Get the recipe for Soy-Braised Kabocha Squash »Maxime Iattoni
Green Beans with Lemons and Capers
Green Beans with Lemons and Capers
Inspired by the briny flavors of veal piccata, this elegant side dish is simplicity itself: blanched green beans tossed in a vinaigrette of capers, bright lemon, and a beautiful olive oil. Get the recipe for Green Beans with Lemons and Capers »Maxime Iattoni
Spiced Red Cabbage With Apples and Cranberries
Spiced Red Cabbage
Red cabbage and apples are stewed with wine, sugar, and dried cranberries in this spiced side dish. Use tart apples, such as Granny Smith, if you want a more sour-sweet flavor from this cabbage dish. Get the recipe for Spiced Red Cabbage With Apples and Cranberries »Chris Court
Egg and Cheese Soufflé
Egg Soufflé
Its name derived from the French verb souffler, meaning "to breathe" or "to puff", a soufflé's pillowy top will naturally rise in the oven but slightly deflate just moments after removal. The eggy treat's fleeting moment of perfection is one of the reasons the dish is handled so delicately by chefs and cherished so deeply by diners. This savory cheese version is courtesy of chef Daniel Skurnick of Le Coucou restaurant in New York City. Get the recipe for Egg and Cheese Soufflé »Photograph by Beth Galton | Food Styling by Mariana Velasquez
Braised Paprika Kraut
Paprika kraut
This hearty, chicken stock—braised kraut is smoky, spicy, and well balanced, with sweet onions, garlic, and bacon fat nicely contrasting the brightness and brininess of jarred sauerkraut. If you prefer the end result even more sour, feel free to add a splash more brine from the jar. Get the recipe for Braised Paprika Kraut »Matt Taylor-Gross
Freekeh Pilaf with Sumac
Freekeh Pilaf with Sumac
Freekeh—sun-dried and roasted unripe wheat berries—is a popular grain in Mediterranean cuisines, and has a mildly smoky flavor and pleasant chew. Here, chef Mehmet Gürs of Istanbul's Mikla cooks it pilaf-style and spices it with sumac, a bright red spice that lends color and a lemony zing to anything it hits. Get the recipe for Freekeh Pilaf with Sumac »Christina Holmes | Food Styling: Eugene Jho
Skillet-Braised Swiss Chard
Skillet-Braised Swiss Chard
We love this quick braised side dish with Swiss chard, but any hearty green will work. Try it with bok choy, kale, or even green or purple cabbage. Get the recipe for Skillet-Braised Swiss Chard »Christina Holmes | Food Styling: Eugene Jho
Sour Cream Corn Bread
Lee Bailey's Sour Cream Cornbread
This simple Southern-style cornbread harkens to cookbook author Lee Bailey's Louisiana upbringing and highlights his simple entertaining and cooking style. Bailey calls for baking the cornbread in a cast-iron skillet, but you can substitute a well-greased 9-inch metal baking pan. Get the recipe for Sour Cream Corn Bread »Matt Taylor-Gross
Baked Cardoons with Parmigiano Bread Crumbs
Baked Cardoons with Parmigiano Bread Crumbs, Mario Batali
The bitterness of cardoons shoots through a rich bechamel, topped with cheesy parmesan bread crumbs, in Chef Mario Batali's homestyle Italian gratin. Get the recipe for Baked Cardoons with Parmigiano Bread Crumbs »Justin Walker
Cannellini Bean Salad with Radicchio and Celery
Cannellini Bean Salad with Radicchio and Celery
For this winter bean salad, a zippy vinaigrette adds brightness to crisp radicchio and celery. Get the recipe for Cannellini Bean Salad with Radicchio and Celery »Ryan Liebe
Green Bean Casserole
Green Bean Casserole
This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company. Get the recipe for Green Bean Casserole »Laura Sant
Pasta e Fagioli
Pasta e Fagioli
This version of the soup bean and pasta dish reverses the order of its stars turning it into a pasta dish laden with creamy beans and a creamy sauce. Get the recipe for Pasta e Fagioli »Simon Pearce
Lima Bean Gratin with Herbed Bread Crumbs
Lima Bean Gratin with Herbed Bread Crumbs
Think of this gratin as a meatless cassoulet, meant to accompany a roast, or as a stand alone, next to a tartly-dressed green salad. Get the recipe for Lima Bean Gratin with Herbed Bread Crumbs »Ryan Liebe
Shredded Collard Green Salad With Roasted Sweet Potatoes
Sweet Potato Collard Green Salad, Senegalese Thanksgiving
The flavor of raw collard greens combines perfectly with tender roasted sweet potatoes and tangy, rich goat cheese in this hearty starter. Get the recipe for Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews »Ryan Liebe
Slow-Roasted Sweet Potatoes with Garlic Labneh
Slow-Roasted Sweet Potatoes with Garlic Labneh
Slow roasting enhances the potatoes natural sweetness, making this a standout side dish or vegetarian entrée. Garlicky labneh and quick trip under the broiler add tang and smokiness. Get the recipe for Slow-Roasted Sweet Potatoes with Garlic Labneh »Neal Santos
Root Vegetable and Quinoa Salad with Pickled Sunchokes
Root Vegetable and Quinoa Salad with Pickled Sunchokes
Red quinoa, which is similar in flavor and texture to white quinoa, adds color to this warm, hearty winter salad. Get the recipe for Root Vegetable and Quinoa Salad with Pickled Sunchokes »Ryan Liebe
Spicy Roasted Cauliflower with Tahini
Spicy Roasted Cauliflower with Tahini
Whole cauliflower is quartered and roasted with paprika, turmeric, and jalapeño in this wintry side dish. Get the recipe for Spicy Roasted Cauliflower with Tahini »Neal Santos
Moroccan Carrots with Aleppo Pepper and Mint
Moroccan Carrots with Aleppo Pepper and Mint
The dressing for this cumin-spiced salad is made from the carrots' cooking liquid, which concentrates into a sweet syrup when reduced. Get the recipe for Moroccan Carrots with Aleppo Pepper and Mint »Neal Santos
Twice-Cooked Eggplant with Sherry Vinegar and Paprika
Twice-Cooked Eggplant with Sherry Vinegar and Paprika
Charred until nearly burnt, then mashed with earthy paprika and sour sherry vinegar, we love this dish as a condiment on roast lamb or served as a dip with pita chips. Get the recipe for Twice-Cooked Eggplant with Sherry Vinegar and Paprika »Neal Santos
Sautéed Collard Greens with Six-Hour Caramelized Onions
Sautéed Collard Greens with Six-Hour Caramelized Onions
Rich, sweet caramelized onions are swirled into this simple side dish, giving the sautéed greens an umami-like bittersweet flavor. Get the recipe for Sautéed Collard Greens with Six-Hour Caramelized Onions »Neal Santos
Blue Cheese, Grape, and Gem Lettuce Salad
Blue Cheese, Grape, and Gem Lettuce Salad
Sweetly acidic green grapes off-set the funk of creamy Danish blue cheese in this seasonal salad tossed together with a creamy cider vinegar–walnut dressing. Get the recipe for Blue Cheese, Grape, and Gem Lettuce Salad »Anders Schonnemann
Celery Root, Carrot, and Potato Gratin
Celery Root, Carrot, and Potato Gratin
This simple, comforting root vegetable gratin is perfumed with fragrant thyme and bay leaves before being baked with a bubbly Gruyère crust. Get the recipe for Celery Root, Carrot, and Potato Gratin »Anders Schonnemann
Roasted Turnips and Greens with Bacon Vinaigrette
Roasted Turnips and Greens with Bacon Vinaigrette
Pleasantly bitter turnips are roasted until sweet and then slicked with bacon fat and tossed with sherry vinegar and their own wilted green leaves in this warming side dish. Get the recipe for Roasted Turnips and Greens with Bacon Vinaigrette »Christina Holmes
Roasted Apples and Bacon with Onions and Thyme (Æbleflæsk)
Roasted Apples and Bacon with Onions and Thyme
In a classic Danish treatment, sweet red apples are roasted with onions, caramelized in bacon fat, and served under thick steaks of smoked belly bacon. Get the recipe for Roasted Apples and Bacon with Onions and Thyme (Æbleflæsk) »Anders Schonnemann
Wok-Fried Brussels Sprouts and Bacon with Crispy Chestnuts
Fried Brussels Sprouts with Bacon and Chestnuts
This spin on a popular Sichuan stir-fry—with bacon, ginger, and garlic; garnished with sliced chestnuts—swaps traditional cauliflower for Brussels sprouts. Get the recipe for Wok-Fried Brussels Sprouts and Bacon with Crispy Chestnuts »Matt Taylor-Gross
Spicy Cabbage Pasta With Bacon
Homemade Pasta with Spicy Cabbage and Bacon (Krpice)
Cabbage is a staple vegetable in Slovenia; here it is wilted in bacon fat and spiced with cayenne before being tossed with homemade noodle dough for this traditional pasta dish. Get the recipe for Spicy Cabbage Pasta With Bacon »Chris Court
Roasted Carrot Salad with Burrata
Roasted Carrot Salad with Burrata
April Bloomfield offers her crazy-good recipe for pan-roasted carrots with carrot-top pesto, shaved carrot salad, and creamy burrata. Get the recipe for Roasted Carrot Salad with Burrata »Ingalls Photography
Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts
Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts, Late Winter Feast
In this bulked-up version of the classic side dish, chard replaces spinach, and Gorgonzola adds depth and a creamier texture. Get the recipe for Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts »Bill Phelps
Sweet Potato Casserole with Pecan Crumble
Sweet Potato Casserole Pecan Crumble
This sweet potato casserole is an especially festive, over-the-top take on the Thanksgiving classic, topped with a crisp pecan crumble and dotted with marshmallows. Get the recipe for Sweet Potato Casserole with Pecan Crumble »Todd Coleman
Fingerling Potatoes with Bacon
Fingerling Potatoes with Bacon
The secret to this simple dish is to use the best quality bacon available. Delicious and straightforward, you can whip this dish together quickly while keeping the oven available for other jobs.Vanessa Rees
Julia Child's Garlic Mashed Potatoes
Julia Child's Garlic Mashed Potato recipe
Thirty cloves of garlic go into this creamy side dish, adapted from Julia Child's Mastering the Art of French Cooking: Volume 1 (Alfred A. Knopf, 1961). The cloves are first blanched whole, which enhances their sweetness, then used to make a rich béchamel sauce that's stirred into mashed potatoes with cream and parsley. Get the recipe for Julia Child's Garlic Mashed Potatoes »Romulo Yanes
Wild Rice with Roasted Buttered Onions
roasted onions wild rice
Finish the rice by toasting it in a twirling barrel over a wood fire. Real wild rice like ours is delicate, light brown instead of black, cooks in a mere 20 minutes, and takes on some of the smoke from its parching fire. It's an entirely different beast (and species) from the black paddy rice commonly found in stores. Rice this fresh shines with a simple treatment—in this case just a buttery tangle of roasted garden onions. (If using black rice, add 20 minutes to the cooking time) Get the recipe for Wild Rice with Roasted Buttered Onions »Matt Taylor-Gross
Green Beans with Pancetta and Mint
Green Beans with Pancetta and Mint
This green bean dish is mildly creamy, thanks to a quick blanching in milk, which also sweetens the beans slightly. A garnish of toasted chopped hazelnuts adds a lovely nutty crunch. This recipe appeared with Irene Sax's piece Small Wonders (November 2008), a tribute to Thanksgiving side dishes--though we think it works well anytime of year. Get the recipe for Green Beans with Pancetta and Mint »Andre Baranowski
Sage Mashed Potatoes
Sage Mashed Potatoes
This fragrant recipes involves a few ingenious methods for infusing the herb's brisk flavor into the mash. Get the recipe for Sage Mashed Potatoes »Todd Coleman
Potato and Rutabaga Gratin
Potato and Rutabaga Gratin
Earthy rutabagas and aged Gruyere add intrigue to a classic potato gratin. Get the recipe for Potato and Rutabaga Gratin »Todd Coleman

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