I think one of the very best thing about Christmas Dinner is the side dishes. See a table loaded with sides completes the meal!
My sides will likely feature something buttery and rich, like perfect creamy mashed potatoes, but also something green and healthful, like roasted Brussels sprouts, tossed with a drizzle of balsamic.
I love nostalgic tastes of past Christmases, these sides will also make your family Christmas a memorable one, so I’m sharing a few of my favorites in this post, as well as recipes that can help turn your family Christmas into one of to remember.
The 18 Best Christmas Side Dishes
1. Mashed Potatoes
I can think of nothing more soothing than a big ball of mash. The way it can slip into a silky gravy or stand proudly in a steak and kidney pie – love it all.
Creamy stodge of butter and milk inside squishy-skinned potatoes, with a serving of roast garlic and I’m a very happy man.
Ingredients
- 2 pounds of russet or Yukon Gold potatoes, peeled and quartered
- 1/2 cup of unsalted butter, at room temperature
- 1 cup of milk, warmed
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 2-4 garlic cloves, peeled and minced
Instructions
1. Boil the potatoes in a large pot with water until tender. Season the water with a pinch of salt.
2. Cook the water at medium-high heat until boiling. Reduce to medium-low and simmer until the potatoes are very tender, about 15-20 minutes.
3. Drain the potatoes, and return them to the pot. Let them sit for a minute or so and steam-dry a little.
4. Mash the butter into the potatoes with a potato masher or fork and smash until smooth and lump-free.
5. Beat in the warmed milk, continuing to pound until you reach the proper creamy consistency.
6. Season the mashed potatoes with salt and pepper to taste. If you want, sauté the garlic for a minute or two in a teaspoon or two of butter before stirring it in, which we can’t recommend highly enough. Eat them warm.
2. Green Bean Casserole
I love the comfort and nostalgia of a traditional green bean casserole like mine. It can be served as a side dish, but I like to have it as a main dish at family events.
Mine has pure green beans, creamy mushroom soup, and the fried onions. I also love to add some garlic.
It’s such a tasty treat!
Ingredients
1 can (10.5 oz) cream of mushroom soup
3/4 cup milk
1/8 teaspoon black pepper
1 teaspoon soy sauce
4 cups cooked, cut green beans (fresh, frozen, or canned)
1 1/3 cups French fried onions store bought (or make your own)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Add the cream of mushroom soup, milk, black pepper, and soy sauce to a large bowl and beat until smooth and completely combined.
3. Stir in the cooked green beans and 2/3 cup of French fried onions into the soup mixture.
4. Transfer the mixture to a 1 1/2-quart baking dish.
5. Bake for 25 minutes or until the mixture is hot and bubbling.
6. Stir the casserole and sprinkle with the remaining French fried onions. Bake an additional 5 minutes, or until the onions are golden brown. Serve warm.
3. Stuffing
But if I want the stuffing to be really delicious, my mind goes directly to the smells and flavors that will fill my kitchen. Fresh herbs – sage and thyme, plucked from a bush in the front yard; a handful of toasted nuts for crunch.
Ingredients
12 cups cubed bread, preferably stale or lightly toasted
1 cup unsalted butter
2 cups diced onion
2 cups diced celery
1/2 cup chopped fresh parsley
3 teaspoons poultry seasoning
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups chicken or vegetable broth
2 large eggs, beaten
Instructions
1. Preheat your oven to 350°F (175°C), and spread the cubed bread on a baking sheet. Bake until crisp, about 10-15 minutes.
2. While the bread is in the oven, place the peas and onion in a food processor and pulse until coarsely chopped. Transfer to a bowl and top with the toasted bread cubes.
2. Melt butter in a large skillet over medium heat. Add onions and celery and cook until soft, about 10 minutes.
3. Add toasted bread cubes, cooked onions and celery, parsley, poultry seasoning, sage, and thyme to a large mixing bowl. Season with salt and pepper, mix.
4. Add the broth gradually to the mixture, stirring well to moisten the bread completely, but not make it soggy. Stir in the beaten eggs.
5. Spoon the mixture into a greased baking dish. Cover with foil and bake 25 minutes, then remove the foil and bake another 15-20 minutes, until golden brown and crispy on top.
6. Take out of the oven and allow the stuffing to rest for a few minutes before serving to give time for flavours to meld.
4. Cranberry Sauce
Cranberry sauce is a delightful and zingy accompaniment to any celebratory meal. I love the pop of color and the tart acidity it brings to your palate.
Mine also has an extra festive flavor, as I like to add in a few spices. Fresh cranberries, orange zest, a cinnamon stick provide a good balance of flavor’s; sweet and tart, which makes everything on the plate sing.
Ingredients
12 ounces fresh cranberries
1 cup sugar
1 cup water
1 orange, zested and juiced
1 cinnamon stick
1 pinch of salt
Instructions
1. Rinse the cranberries and pick out any stems or blemished berries.
2. Combine the water and sugar in a medium saucepan over medium-high heat; stir until sugar dissolves.
3. Throw in the cranberries, orange zest, orange juice, cinnamon stick and a pinch of salt.
4. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Cook for 10-12 minutes or until the cranberries burst and the sauce thickens.
6. Remove from the heat, discard the cinnamon stick, then allow to cool to room temperature before serving.
5. Roasted Brussels Sprouts
Sprucing up Brussels sprouts from a cabinet staple to a side dish worthy of company can be a breeze with a handful of ingredients that amplify their natural gorgeousness: a dab of olive oil, a clove or two of garlic, and a pinch of sea salt… a squeeze of balsamic glaze or a sprinkling of toasted almonds makes the perfect finish.
Ingredients
1 lb Brussels sprouts, trimmed and halved
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
2 tablespoons balsamic vinegar (optional)
1/4 cup grated Parmesan cheese (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Place the Brussels sprouts in a large bowl and ‘toss with the olive oil, the salt and pepper, and the minced garlic until well coated on all sides’.
3. Spread the Brussels sprouts in a single layer on a baking sheet.
4. Roast in the preheated oven for 20-25 min, or until sprouts are tender and golden brown.
5. (Optional) Drizzle with balsamic vinegar and Parmesan cheese before serving.
6. Sweet Potato Casserole
One culinary go-to needs no introduction. My comfort food recipe often called for sweet potatoes – but not plain and boiled.
You have to make them creamy, mixed with just a pinch of vanilla extract and a sprinkle of cinnamon for warmth. A crunchy topping of pecans adds the texture I need.
Ingredients
4 cups sweet potatoes, peeled and cubed
1/2 cup white sugar
2 large eggs
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
Instructions
1. Preheat your oven to 350°F (175°C).
2. Sweet potatoes should be boiled until soft for about 15 minutes in large pot of water, and then drained.
3. In a large bowl, mash the sweet potatoes and combine with the white sugar, eggs, salt, 4 tablespoons of butter, milk and vanilla until smooth.
4. Transfer the sweet potato mixture into a greased 9×13 inch baking dish.
5. Combine brown sugar and flour in a separate bowl; cut in 3 tbsp butter until mixture forms coarse crumbs; mix in pecans. Sprinkle over sweet-potato mixture.
6. Bake at 400 degrees F for 30 minutes or until the topping is lightly browned and the casserole is hot.
7. Glazed Carrots
I am crazy for the orange-red gloss that makes carrots so appealing. Honey and butter and brown sugar.
Minute slices, a pinch of cinnamon, a small sprinkle of salt. Elegant and every day.
Ingredients
1 pound carrots, peeled and sliced into rounds
2 tablespoons unsalted butter
2 tablespoons brown sugar
1 tablespoon honey
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon salt
1/4 cup water
Fresh parsley, chopped, for garnish (optional)
Instructions
1. Put the sliced carrots in a large skillet, add the water, turn heat to medium, and cover until carrots are tender, about 5-7 minutes.
2. When the carrots are tender and much of the liquid has evaporated, add the butter to the pan and melt it completely.
3. When the carrots are nearly soft, add the brown sugar, honey, salt and (if using) the cinnamon, and cook over a medium heat until the sugar has dissolved and formed a glaze on the carrots.
4. Turn the heat up slightly and let cook, stirring frequently, until the carrots are fully coated and the glaze has thickened, about 3-5 minutes.
5. Remove the glazed carrots with a slotted spoon and arrange them on a serving dish (optional – garnish with fresh parsley). Serve immediately. Tasty side dish for a festive occasion!
8. Creamed Spinach
I am a fan of deep flavor and rich, luxurious accompaniments, and creamed spinach fits into that persona very nicely. Just for starters, my favourite ingredients include some form of fresh spinach, along with some heavy cream and a touch of nutmeg, which come together for a deliciously comforting accompaniment.
Ingredients
2 pounds fresh spinach, washed and trimmed
2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup heavy cream
1/4 teaspoon ground nutmeg
Salt and pepper, to taste
1/2 cup grated Parmesan cheese
Instructions
1. Bring a large pot of well-salted water to a boil. Add the spinach and blanch for 1-2 minutes until wilted. Drain and rinse with cold water to stop the cooking process. Then squeeze out the excess moisture and chop the spinach roughly.
2. In large skillet, melt butter over medium heat. Saute onion until translucent, about 3-4 minutes. Stir in garlic and cook 1 minute more.
3. Stir the chopped spinach into the skillet and cook for 2 minutes, or until warmed through.
4. Stir in the heavy cream, bring to a simmer and cook for a few minutes, then stir in the nutmeg, some salt and white pepper. Cook the mixture for 5 minutes or until it’s slightly thickened.
5. Stir in the cheese until melted and combined, and season with more salt and pepper if necessary. Serve hot.
9. Yorkshire Pudding
I love making the perfect Yorkshire pudding. There’s really not much to them.
Flour, eggs, milk, pinch of salt, and they’re ready to go. Make sure the oven is hot and the oil in the pan is sizzling before pouring in the batter.
The rise and crunch is all you’ll need.
Ingredients
4 large eggs
1 cup all-purpose flour
1 cup whole milk
1/2 teaspoon salt
2 tablespoons beef drippings or vegetable oil
Instructions
1. Preheat your oven to 425°F (220°C).
2. Into a bowl, beat the eggs, flour, milk and salt together until smooth and lump-free.
3. Allow the batter to rest for about 30 minutes at room temperature.
4. Put a little beef dripping or vegetable oil in each hole of a muffin or popover tin, and put the tin in the oven to heat until the fat is very hot, about 5 minutes.
5. Pour the rested batter into the hot tins, filling each about halfway.
6. Bake for 20-25 minutes until the Yorkshire puddings are puffed up and golden brown. Serve immediately.
10. Gravy
Gravy is the hidden star of any meal: the luxurious sauce that binds everything together in glorious harmony. There is something alchemical about the union of staple ingredients like rich pan juices and Worcestershire sauce
I like the addition of a glug or two of wine (optional) and a few sprigs of thyme.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken or turkey stock
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup pan drippings
- Optional: 1 teaspoon soy sauce or Worcestershire sauce
Instructions
1. In a medium saucepan, melt the butter over medium heat.
2. Stir in the flour, whisking as you add it, until the mixture turns a rich golden brown (about 1-2 minutes).
3. Gradually stir in the chicken or turkey stock while constantly whisking, so as not to create lumps.
4. If using, whisk in the pan drippings for added flavor.
5. Bring the gravy to a simmer and continue to cook until it thickens, 5-10 minutes.
6. Season with salt, pepper and – optionally – soy sauce or Worcestershire sauce to taste. Serve warm.
11. Cornbread
When I think of a fluffy, warm corn bread, what comes to my mind? First and foremost, a cosy kitchen with gloriously comforting aromas wafts through my thoughts.
Mine always has buttermilk in it to keep it extra moist.
Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/4 cup unsalted butter, melted
2 large eggs
1/4 cup vegetable oil
Instructions
1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan.
2. Whisk the flour, cornmeal, sugar, baking powder and salt in a bowl.
3. Mix the buttermilk, melted butter, eggs, and vegetable oil together in a separate bowl.
4. Pour wet ingredients into dry ingredients; stir until just combined; do not overmix.
5. Pour the batter into the prepared baking pan and spread evenly.
6. Bake for 20-25 minutes, until golden brown and a toothpick inserted into the centre of the cake comes out clean. Let cool slightly before serving.
12. Roasted Root Vegetables
There’s something very comforting about a roasted rainbow assortment of root vegetables. I like the colors of sweet potatoes, carrots and parsnips but I always feel that the earthiness of red onions and turnips is a bonus.
Some fresh rosemary or thyme finishes it all off very nicely.
Ingredients
3 large carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
2 medium sweet potatoes, peeled and cubed
1 red onion, quartered
1 bulb of garlic, separated into cloves and peeled
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon fresh rosemary, chopped
Sea salt, to taste
Freshly ground black pepper, to taste
Instructions
1. Preheat the oven to 200°C (400°F).
2. Add the carrots, parsnips, sweet potatoes, red onion and garlic cloves to a large mixing bowl.
3. Drizzle with olive oil and balsamic vinegar; toss to coat vegetables.
4. Top with chopped rosemary, sea salt, and black pepper, tossing to coat.
5. Spread the vegetables out in a single layer on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 35-40 minutes, or until veggies are tender and golden-brown, stirring halfway through to evenly cook. Serve warm.
13. Macaroni and Cheese
There’s something deeply comforting about delving into a bowl of saucy cheesiness. When I make a special macaroni and cheese, I like to use a bit of sharp cheddar for its richness and depth, plus some smoked paprika for additional depth.
Ingredients
1 pound elbow macaroni
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups whole milk
1 cup heavy cream
4 cups shredded sharp cheddar cheese
2 cups shredded Gruyère cheese
Salt and black pepper to taste
1/2 teaspoon dry mustard powder
1/4 teaspoon paprika
1/4 cup grated Parmesan cheese
Optional: 1/4 cup bread crumbs for topping
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Boil the macaroni until tender and drain.
3. Melt the butter in a large saucepan over the medium heat. Add the flour and cook for about 1-2 minutes, stirring until the roux has formed.
4. Whisk in the milk and cream slowly and cook until the mixture thickens, about 5 minutes. Add the cheddar and Gruyère and stir until melted and smooth.
5. Season the cheese sauce with salt, pepper, mustard powder and paprika, then mix in cooked macaroni.
6. Pour the macaroni and cheese into the prepared baking dish, sprinkle with Parmesan cheese (and optional bread crumbs), and bake for 20-25 minutes until golden and bubbling. Serve warm.
14. Waldorf Salad
When I make this classic dish, I typically use slices of tart apple, ripe seedless grapes and crunchy celery. The mayonnaise dressing brings it all together.
It’s always so good.
Ingredients
Apples (2, medium-sized, crisp and sweet)
Celery (1 cup, sliced)
Walnuts (1/2 cup, toasted and chopped)
Seedless grapes (1 cup, halved)
Mayonnaise (1/2 cup)
Lemon juice (1 tablespoon)
Salt (to taste)
Black pepper (to taste)
Lettuce leaves (for serving)
Instructions
1. Core and chop the apples into bite-sized pieces.
2. In a large bowl, toss the chopped apples, sliced celery, toasted walnuts and cut grapes.
3. In a small bowl, combine mayonnaise and lemon juice. Season with salt and pepper to taste.
4. Pour the mayonnaise dressing over the apple mixture and toss gently until the fruit is well coated.
5. Serve the Waldorf salad on a bed of lettuce leaves.
6. Chill, if you can wait 30 minutes, to bring out the flavour.
15. Red Cabbage
Vivid red cabbage is a key ingredient for my assembling a pleasant dish – I find my culinary experiments will never be complete without this vegetable. It has a crisp feel and rich color.
Using its perfectly matched ingredients, such as apples, I can always make something fresh and appetizing.
Ingredients
1 medium red cabbage
2 tablespoons olive oil
1 large apple, peeled and chopped
1 red onion, thinly sliced
3 tablespoons red wine vinegar
3 tablespoons brown sugar
1 cinnamon stick
3 cloves
Salt and freshly ground black pepper to taste
Instructions
1. Remove the outer leaves of the red cabbage and the core. Cut the cabbage in half, then into thin strips. These vegetables can then be vacuum sealed in portions ready for slow cooking.
2.In a large pot or skillet, heat the oil over medium heat and add the sliced onion. Cook until the onion is softened.
3. Add the chopped apple, and cook a couple of minutes more until it has softened a bit.
4 Slice the cabbage and add to the pot. Then add the red wine vinegar and brown sugar.
5. Put the cinnamon stick and cloves in. Add salt and pepper.
6. Cover and cook gently for about 45 minutes to 1 hour, stirring occasionally, until the cabbage is tender and the flavours are well married. Check the seasoning before serving.
16. Caesar Salad
I love making a Caesar Salad that’s different. It’s not complete for me without Romaine lettuce.
Croutons are a must to add crunch. Parmesan is welcome, of course.
I like some garlic for a little extra flavor, and that’s a Caesar that’s both classic and unusual.
Ingredients
Romaine lettuce
Croutons
Parmesan cheese, grated
Caesar dressing
Anchovy fillets
Garlic clove
Lemon juice
Olive oil
Salt
Black pepper
Instructions
1. Wash and dry the Romaine lettuce, then tear it into bite-sized pieces.
2. Crush the garlic into a paste with a pinch of salt. 3) Mince and mash the garlic and drop it into a large bowl with the lemon juice and a couple of anchovy fillets (optional, to taste).
4. Whisk in the Caesar dressing along with olive oil until well combined.
5. Toss and add the lettuce to the bowl and toss to coat the leaves.
6. Add a sprinkle of grated Parmesan cheese, some croutons and a grinding of black pepper, and serve.
17. Scalloped Potatoes
I like making scalloped potatoes. It is a side dish that goes well with meat.
It is made up of thinly slice potatoes that are sprinkled with rich, melted cheese and a dash of garlic. Sometimes I like adding onions to give a zesty taste.
I also occasionally sprinkle nutmeg on the cream sauce to give a touch of sweetness.
Ingredients
4 large russet potatoes, peeled and thinly sliced
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 clove garlic, minced
1 teaspoon fresh thyme leaves (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a saucepan, melt the butter over medium heat. Add the minced garlic and cook 1 minute until fragrant.
3. Stir in the flour and cook for another 1 to 2 minutes. In a steady stream, whisk in the milk until the mixture is smooth and lump-free. Bring the whole thing to a simmer, stirring constantly until it thickens. Season with salt and pepper.
4. Bring the sauce to a gentle simmer and remove from heat before you add the shredded cheddar cheese until it’s melted and smooth.
5. Layer half the sliced potatoes in the prepared baking dish, followed by half the cheese sauce, then the remaining potatoes, and finally the remaining cheese sauce.
6. Sprinkle with the grated Parmesan and, if using, the thyme. Cover with foil and bake for 30 minutes. Take off the foil and bake for a further 30-35 minutes or until the potatoes are tender and the top is golden. Leave to cool for a bit before serving.
18. Roasted Parsnips
There is nothing more comforting than roasted parsnip. I like to toss them with olive oil and fresh rosemary, or garlic and thyme for a simple side, or add a little honey to the mix for the ultimate comfort food.
Ingredients
2 pounds parsnips
3 tablespoons olive oil
1 tablespoon honey
Salt and pepper to taste
1 teaspoon fresh thyme leaves (optional)
Instructions
1. Preheat your oven to 425°F (220°C).
2. Trim the parsnips and cut them into chunks of roughly equal dimension, about 2-3 inches long and 1/2 inch thick.
3. Toss the parsnips in olive oil, honey, salt and pepper until they are well coated.
4. Put the parsnips out on a baking sheet in a single layer, and don’t crowd them.
5. Roast in the preheated oven for 25-30 minutes turning once, until brown and tender.
6. Sprinkle with fresh thyme leaves just before serving, if using.
