8 Christmas Side Dishes That Will Make Your Holiday Table Shine

Christmas dinner usually revolves around the main dish, but let’s be honest—the side dishes are what everyone remembers. Sure, the turkey or ham gets all the attention, but the right sides turn a simple meal into a real celebration. People gather, laugh, and linger over those extra touches.

A mix of vegetables, potatoes, and seasonal flavors makes sure everyone finds something to love. You get classic comfort foods that remind you of home, alongside fresh salads to balance out the richer stuff. These eight recipes bring variety in both taste and how you prep them—so there’s something for every kind of holiday gathering.

Garlic Parmesan Roasted Brussels Sprouts

Crispy garlic parmesan roasted Brussels sprouts will steal the show on your holiday table. Roasted garlic and sharp Parmesan come together for a side that’s savory, just a little nutty, and honestly goes with pretty much anything.

When you roast Brussels sprouts, their edges get golden and crispy, and their natural sweetness pops. The garlic weaves through every bite, and the Parmesan finishes things off with a rich, cheesy touch.

You can serve this for Christmas, but it’s honestly good any time of year. Try it with roasted chicken, turkey, or even grilled fish if you want to mix things up.

Complete List of Ingredients:

• 2 pounds Brussels sprouts, halved
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• Salt and black pepper to taste
• 2 tablespoons balsamic vinegar (optional)

Numbered Step by Step Cooking Instructions:

1. Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
2. Trim the stems from Brussels sprouts and peel away any yellow leaves. Slice each sprout in half lengthwise.
3. Toss the sprouts with olive oil, minced garlic, salt, and pepper in a big bowl until everything’s coated.
4. Arrange the Brussels sprouts cut-side down on the baking sheet in a single layer.
5. Roast for 15-20 minutes. The cut sides should turn golden brown and crispy.
6. Pull the sprouts from the oven and sprinkle with Parmesan and panko.
7. Slide them back in for 5-8 minutes, just until the cheese melts and the crumbs get golden.
8. Drizzle with balsamic vinegar if you like. Serve hot and crispy.

Classic Green Bean Casserole

Green bean casserole is pure holiday nostalgia. Creamy mushroom sauce, tender green beans, and crispy onions come together for a dish that’s comforting, familiar, and always a hit.

You get a great balance of creamy and crunchy. Families everywhere look forward to this one, and it’s easy on your budget, too.

You can make this ahead for less stress on the big day. It goes with turkey, ham, or pretty much any roasted meat.

Complete List of Ingredients

• 2 pounds fresh green beans, trimmed and cut into 1-inch pieces
• 1 can (10.75 oz) cream of mushroom soup
• 1/2 cup milk
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 1/3 cups French fried onions, divided
• 2 tablespoons butter

Numbered Step by Step Cooking Instructions

1. Preheat your oven to 350°F. Grease a 2-quart baking dish.
2. Boil a large pot of salted water and cook green beans for 5-6 minutes, just until crisp-tender.
3. Drain the beans well and let them cool a bit.
4. In a big bowl, stir together the soup, milk, salt, and pepper until smooth.
5. Add the green beans and 2/3 cup French fried onions to the mixture.
6. Stir until the beans are coated in that creamy sauce.
7. Spread the mixture in the baking dish.
8. Dot the top with bits of butter.
9. Bake uncovered for 25 minutes, until bubbly around the edges.
10. Sprinkle the rest of the fried onions on top.
11. Bake for 5 more minutes, just until the onions are golden and crispy.
12. Let it rest for 5 minutes before you dig in so the sauce can thicken a bit.

Creamy Mashed Potatoes with Herb Butter

Creamy mashed potatoes with herb butter take a classic side and make it feel extra festive. Buttery richness and fresh herbs turn these potatoes into the perfect match for your holiday feast.

Complete List of Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cut into chunks
• 1/2 cup unsalted butter, room temperature
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• 1/2 cup heavy cream, warmed
• 2 cloves garlic, minced
• Salt and pepper to taste

Numbered Step by Step Cooking Instructions

1. Put peeled potato chunks in a big pot and cover with cold salted water by about an inch.
2. Bring to a boil, then lower to medium-high and cook 15-20 minutes until the potatoes are fork-tender.
3. While you wait, mix the butter with chives, parsley, thyme, and garlic in a small bowl.
4. Warm the cream in a saucepan or microwave for about 30 seconds.
5. Drain the potatoes well and return them to the pot. Let them sit for a minute or two so extra moisture evaporates.
6. Mash the potatoes until they’re smooth and lump-free.
7. Add the herb butter and fold it in gently.
8. Pour in the warm cream a little at a time, mixing until you get the consistency you like. Add salt and pepper to taste.
9. Scoop into a serving bowl and sprinkle extra herbs if you want.

Yukon Golds are the secret—they’re naturally creamy, so the mash always turns out great. Using room temp butter and warm cream helps everything blend in smoothly.

Sweet Potato Casserole with Pecan Topping

This classic holiday side dish brings together creamy mashed sweet potatoes and a crunchy brown sugar pecan topping. The spiced base and buttery streusel topping make for a sweet and savory combo that’s hard to beat.

You’ll find this dish on Christmas and Thanksgiving tables everywhere. It’s just one of those things people expect at the holidays.

You can prep both the filling and the topping a day or two ahead. That makes it super handy for busy holiday meals.

Complete List of Ingredients

For the sweet potato base:

• 3 pounds sweet potatoes
• 4 tablespoons butter, melted
• 2 large eggs
• 1/2 cup brown sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg

For the pecan topping:

• 1 cup chopped pecans
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 4 tablespoons cold butter, cubed
• 1/4 teaspoon salt

Numbered Step by Step Cooking Instructions

1. Preheat your oven to 400°F. Pierce sweet potatoes with a fork and bake for 45-60 minutes until soft.
2. Let them cool, then peel and mash until smooth. You can boil them if you’d rather.
3. Turn the oven down to 350°F. Grease a 9×13 inch baking dish.
4. Combine mashed sweet potatoes with melted butter, eggs, brown sugar, milk, vanilla, salt, cinnamon, and nutmeg.
5. Spread the mixture in the baking dish.
6. In a bowl, mix the pecans, flour, brown sugar, and salt.
7. Cut in the cold butter until the mixture looks like coarse crumbs.
8. Sprinkle the topping over the sweet potatoes.
9. Bake for 25-30 minutes, just until the top is golden and the casserole is hot.
10. Let it cool for 5 minutes before serving so it can set up a bit.

Cranberry Walnut Salad with Citrus Vinaigrette

This salad pops with tart cranberries, crunchy walnuts, and fresh greens—all tossed in a bright citrus dressing. You get sweet, tangy, and nutty flavors in every bite.

The citrus vinaigrette really wakes up the dried cranberries. Creamy goat cheese melts just a bit over the warm, toasted walnuts, and it’s just so satisfying.

Serve this as a starter or alongside heavier main dishes. The textures and flavors help balance out a rich holiday meal.

Complete List of Ingredients

• 6 cups mixed salad greens
• 1/2 cup dried cranberries
• 1/2 cup walnuts, roughly chopped
• 4 oz goat cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 teaspoon orange zest
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Numbered Step by Step Cooking Instructions

1. Preheat your oven to 350°F. Spread walnuts on a baking sheet.
2. Toast for 8-10 minutes, until fragrant and lightly golden.
3. Let the walnuts cool all the way.
4. Wash and dry your salad greens. Toss them into a big serving bowl.
5. In a small bowl, whisk together olive oil, orange juice, lemon juice, and orange zest.
6. Add honey and Dijon, and whisk until it’s smooth.
7. Season the vinaigrette with salt and pepper. Taste and adjust if you need to.
8. Add dried cranberries and the cooled walnuts to the greens.
9. Drizzle the vinaigrette over everything.
10. Toss gently so everything gets coated.
11. Sprinkle goat cheese on top right before serving.
12. Serve while the greens are crisp and the flavors are fresh.

Honey Glazed Carrots with Thyme

These honey glazed carrots with thyme mix natural sweetness and earthy herbs in a way that just works. The glossy glaze turns basic carrots into an elegant side dish—honestly, they look as good as they taste.

You’ll notice how the honey caramelizes as the carrots roast, giving them a golden, sticky coating that’s pretty hard to resist. Fresh thyme brings in a gentle savory note, balancing out the sweetness so nothing feels over the top.

This recipe shines at Christmas dinner or any holiday gathering. The bright orange color pops on your table, and you barely have to fuss over it.

Complete List of Ingredients

• 2 pounds baby carrots or regular carrots cut into 2-inch pieces
• 3 tablespoons butter
• 3 tablespoons honey
• 2 tablespoons fresh thyme leaves
• Salt to taste
• Black pepper to taste

Numbered Step by Step Cooking Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. Wash and peel the carrots if they’re regular ones. Cut them into 2-inch pieces.
3. Toss the carrots in a large bowl with melted butter, making sure they’re coated.
4. Spread the carrots out in a single layer on your baking sheet.
5. Roast for about 20 minutes. Give them a stir halfway through.
6. Take the carrots out and drizzle honey evenly over them.
7. Sprinkle on the fresh thyme, then season with salt and pepper.
8. Pop them back in the oven for another 5-8 minutes until they’re tender and glazed.
9. Move the carrots to a serving dish. Add more fresh thyme if you want.
10. Serve right away while they’re still warm. That’s when they’re at their best.

Stuffing with Sausage and Fresh Sage

This hearty stuffing brings together savory sausage and aromatic fresh sage for a classic holiday side. The flavors really balance each other and work great with turkey or whatever else you’re serving.

The bread soaks up all that goodness and ends up with a crispy top and a soft, flavorful middle. You can even prep this stuffing a day ahead, which makes life a little easier when things get busy.

Fresh sage gives it that earthy, cozy flavor everyone expects. This recipe delivers the kind of comfort food that just feels right during the holidays.

Complete List of Ingredients:

• 12 cups day-old bread, cut into cubes
• 1 pound Italian sausage, casings removed
• 1 large onion, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 3 tablespoons fresh sage, chopped
• 2 tablespoons fresh parsley, chopped
• 3-4 cups chicken broth
• 2 large eggs, beaten
• 4 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme

Numbered Step by Step Cooking Instructions:

1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish.
2. Spread the bread cubes on baking sheets. Toast them for 10-12 minutes until they’re lightly golden.
3. Heat a large skillet over medium. Cook the sausage, breaking it into little pieces as it browns.
4. Scoop out the cooked sausage and set it aside. Leave the fat in the pan.
5. Add butter to the skillet. Sauté onion and celery for about 5 minutes until they soften.
6. Toss in the garlic and cook for another minute, just until fragrant.
7. Stir in fresh sage, parsley, thyme, salt, and pepper.
8. Move the toasted bread cubes to a big mixing bowl.
9. Add the sausage and sautéed veggies to the bread.
10. Pour 3 cups of chicken broth over everything. Gently toss to combine.
11. Add the beaten eggs and mix until everything’s evenly coated.
12. Check if it feels dry. Add more broth if you need to.
13. Spread the stuffing into your baking dish.
14. Cover with foil and bake for 25 minutes.
15. Take off the foil and bake another 15-20 minutes until the top gets golden and crisp.

Cheesy Scalloped Potatoes

Cheesy scalloped potatoes really bring both comfort and a bit of elegance to your Christmas dinner table.

This creamy side dish has tender potato layers baked in a rich cheese sauce that feels like a hug.

The golden, bubbly top looks so inviting.

Your guests will probably love the mix of creamy textures and melted cheese in every bite.

Ingredients:

• 3 pounds Yukon Gold potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups shredded cheddar cheese
• 1/2 cup grated Gruyère cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons fresh chives, chopped

Instructions:

1. Preheat your oven to 375°F. Butter a 9×13-inch baking dish.
2. Wash and peel the potatoes. Slice them into 1/8-inch rounds with a mandoline or a sharp knife.
3. Melt the butter in a large saucepan over medium heat.
4. Whisk in the flour and let it cook for about a minute.
5. Slowly pour in the cream and milk, whisking the whole time so you don’t get lumps.
6. Keep whisking until the mixture thickens, which usually takes 3-4 minutes.
7. Take the pan off the heat. Stir in 1 1/2 cups cheddar cheese, salt, pepper, and garlic powder until everything’s smooth.
8. Layer half the sliced potatoes in the baking dish, overlapping them just a bit.
9. Spoon half the cheese sauce over the potatoes and spread it out.
10. Add the rest of the potatoes in another layer. Pour the remaining cheese sauce over the top.
11. Sprinkle the last of the cheddar and all the Gruyère on the surface.
12. Cover the dish tightly with foil. Bake for 45 minutes.
13. Take off the foil and bake for another 25-30 minutes, until the top turns golden brown and the potatoes feel fork-tender.
14. Let it rest for about 10 minutes before serving.
15. Toss some fresh chives on top for a festive touch.