Food Holidays & Occasions Christmas 30 Side Dishes For the Best Holiday Dinner Fill your Christmas table with freshly baked rolls, crisp seasonal salads, tender roasted veggies, and more dishes to dazzle and delight. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Updated on December 3, 2024 Close Photo: Caitlin Bensel Showstopping main courses like ham or prime rib roast may be at the center of your holiday table, but it's all those amazing Christmas dinner sides that truly make for an opulent spread. The best menus strike the perfect balance between classic dishes everyone looks forward to, like Daniel Humm's Buttery Pull-Apart Garlic Knots, and inventive twists on seasonal flavors, such as Daniel Boulud's Creamed Spinach-Stuffed Squash. We've put together this collection of holiday sides to help you curate your ideal meal — read on for all our most delicious ideas for rounding out your spread. 01 of 30 Broiled Leeks with Toasted Pine Nut Sauce Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Inspired by a traditional Catalan calçotada, Ann Taylor Pittman and Scott Mowbray broil leeks, top them with a zingy pine nut romesco sauce, and garnish with extra pine nuts for texture and a buttery finish. Get the Recipe 02 of 30 Creamed Spinach-Stuffed Squash James Ransom / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless Sweet, nutty acorn squash is the ideal vessel for cheesy creamed spinach. A sprinkle of Parmesan, further browned in the oven, makes this showstopping dish a perfect fit among all the indulgent holiday fare. Get the Recipe 03 of 30 Buttery Pull-Apart Garlic Knots James Ransom / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless Dinner rolls are a staple at any holiday table. Here, a generous dose of garlic butter and dusting of Parmigiano-Reggiano give this twisty pull-apart bread from chef Daniel Humm a salty, savory finish and a delicately crisp crust that perfectly complements the rolls’ pillowy interior. Get the Recipe 04 of 30 Spinach, Grapefruit, and Avocado Salad with Sesame Vinaigrette Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Juicy grapefruit anchors this simple, sublime salad that will brighten any holiday spread. For the dressing, robust sesame oil is blended with rice vinegar and neutral-flavored canola; a final sprinkle of gochugaru adds a touch of subtle sweet-and-smoky heat. Get the Recipe 05 of 30 Roasted Cauliflower and Romanesco with Dijon Vinaigrette Chris Simpson / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by AUDREY DAVIS This dish of multicolored brassicas is everything you want in a holiday side. It's as delicious as it is visually stunning, it can be made ahead without losing its vibrancy, and it can be served warm or cold. Bonus: It's naturally both plant-based and gluten-free, so everyone at the table can enjoy it. Get the Recipe 06 of 30 Saffron Rice Pilaf with Cherries and Pistachios Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver Saffron not only gives this rice pilaf a colorful hue but also permeates each grain with smoky, earthy, aromatic flavor. Studded with fruity red cherries, green pops of cilantro, and salty bits of toasted pistachio, this tasty side will make a terrific addition to your holiday table. Get the Recipe 07 of 30 Raclette-Gruyère Mac and Cheese with Pickled Shallots Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen This cheesy mac casserole takes inspiration from the Swiss älplermagronen — Alpine farmers' macaroni. Robust flavors and creamy textures abound from Gruyère and raclette cheeses. Quick-picked shallots cut through the indulgence with a sharp, bright flair. Get the Recipe 08 of 30 Brussels Sprouts Hash with Glazed Shallots Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen The humble term "hash" doesn't quite do this lovely dish justice. Recipe developer Molly Stevens creates a softened salad that's somewhere between a slaw and a sauté; gentle flavors of shallots, mustard, and caraway run through the tender brussels sprouts. Make it totally plant-based by sticking with olive oil. Get the Recipe 09 of 30 French Onion–Stuffed Onions Chris Simpson / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by AUDREY DAVIS These impressive stuffed onions hold their shape as they roast; the flavorful juices from the vegetable and the caramelized onion filling get soaked up into a slice of sourdough bread. Topped with melted Gruyère, the whole dish becomes a fork-and-steak-knife version of French onion soup gratinée. Get the Recipe 10 of 30 Speck-Wrapped Haricots Verts with Date Molasses Caitlin Bensel Eye-catching bundles of crisp, tender haricots verts get wrapped in salty speck, glazed with caramel-like date molasses, and topped with fried shallots for a unique, delectable dish your guests won't soon forget. Get the Recipe 11 of 30 Potatoes au Gratin Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Kay Clarke In this rich, beautiful gratin, potatoes and onions are arranged in concentric circles, coated in a creamy cheese sauce, and sprinkled with a few more handfuls of shredded cheese. A quick run under the broiler at the end browns the top for a little extra flavor and texture. Get the Recipe 12 of 30 Cauliflower Salad with Yogurt Sauce and Pomegranate Greg DuPree Food writer Reem Kassis tops crispy fried cauliflower with toasted nuts, pomegranate arils, and lemon-and-garlic-laced yogurt for a holiday-worthy side that comes together in just 35 minutes. Get the Recipe 13 of 30 Pea Shoot and Chive Salad Dylan + Jeni Made with fresh pea shoots, pungent chives, and a lively dressing infused with tangy ponzu and zingy gochugaru, this bright salad from 2018 F&W Best New Chef Katianna Hong and John Hong pairs well with just about any rich main dish. Get the Recipe 14 of 30 Fried Wild Rice with Mustard Greens and Mushrooms Caitlin Bensel Earthy, savory, and satisfying, this hearty dish matches pleasantly crunchy wild rice with lightly spicy mustard greens, sweet celery, and tender, meaty oyster and shiitake mushrooms. Sub out the mustard greens with kale or Swiss chard if you'd like. Get the Recipe 15 of 30 Garlic-and-Herb Mashed Potatoes Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee Garlic-and-herb spreadable cheese replaces the usual cream cheese in these mashed potatoes for a wonderfully smooth texture with dots of savory flavor throughout. Get the Recipe 16 of 30 Sweet Potato Pavé Gregory DuPree Super-thin slices of sweet potato are key to the finished texture and shape of these crispy bites. Use a mandoline for the best results, stabbing the last bit of potato with a fork to keep fingers safe. Get the Recipe 17 of 30 Braised Greens with Crispy Garlic and Miso Butter David Malosh Umami-salty miso brings loads of flavor to simmered kale and collard greens. Softened, browned chunks of garlic and ginger studded throughout the greens add texture and savory interest. Get the Recipe 18 of 30 Corn Biscuits with Savory Herb Streusel Photo by Jennifer Causey / Food Styling by Torie Cox These streusel-topped corn biscuits showcase a trio of corn — cornmeal for texture, creamed corn for moisture, and freeze-dried sweet corn for its intense flavor. The labneh in the recipe mimics full-fat buttermilk and provides acid that helps the biscuits rise. Get the Recipe 19 of 30 Charred Broccoli with Black Garlic Vinaigrette Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Crisp-tender charred broccoli is tossed with a thick, umami-rich vinaigrette and sprinkled with salty feta and sunflower seeds. Black garlic cloves give the dressing a sweet, tangy, balsamic-like flavor that pairs well with the earthiness of the dried shiitake mushrooms. Get the Recipe 20 of 30 Sweetened Condensed Milk Rolls Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox These simple, tender rolls are a cross between Chinese milk bread and Portuguese and Hawaiian sweet bread. Sweetened condensed milk adds a subtle sweetness and a rich, glossy sheen to the baked rolls. Plus, they're perfect for making sliders with your leftovers. Get the Recipe 21 of 30 Thousand-Layer Duck Fat Potatoes Victor Protasio Duck fat lends richness to these crispy, fluffy potatoes from London chef Shaun Searley, a worthy labor of love for an impressive holiday dinner. Use King Edward, Kennebec, or Yukon Gold potatoes for the best texture. Get the Recipe 22 of 30 José Andrés’ Apple Salad with Almonds and Blue Cheese James Ransom / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless Crisp, tart Granny Smith apples are combined with toasted almonds, mildly bitter Belgian endive, and grassy, herbal chives in this bold-flavored salad. Topped with Cabrales, a semi-hard Spanish blue cheese, it’s tossed in a dressing of garlic-infused olive oil, delicately sweet sherry vinegar, and finely chopped shallots. Get the Recipe 23 of 30 Overstuffed Twice-Baked Potatoes William F. Dickey II Emeril Lagasse's decadent double-baked potatoes are practically bursting with bacon, cheddar, and sour cream stuffing. To make them, he mashes five potatoes to fill four skins. Get the Recipe 24 of 30 Winter Squash-and-Shallot Tart Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Heather Chadduck Hillegas This elegant tart features a rich, cheesy filling packed with sweet cubes of butternut squash and savory shallots, lightened by the acidity of sherry vinegar and the brightness of lemon zest. To finish, a peppery arugula salad tops it off. Get the Recipe 25 of 30 Warm Barley and Caramelized Mushroom Salad © Christina Holmes Made with only five ingredients, this classic barley salad gets its flavor from browned mushrooms, fresh sage, and tart lemon juice. You'll need two pounds of mushrooms — use a blend of your favorites. Get the Recipe 26 of 30 Brown Butter Parsnip Puree Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Lydia Pursell In only half an hour, naturally sweet parsnips are simmered in bay leaf–infused cream until very tender, then pureed in a blender until they take on a silky, mashed potato–like texture. Diced green apples add tart, mouthwatering acidity and crunch, while a drizzle of brown butter lends a pleasant richness. Get the Recipe 27 of 30 Three-Cheese Cauliflower Gratin Victor Protasio A powerhouse of English cheeses — Montgomery's crumbly and nutty cheddar; Ogleshield, a washed-rind Jersey cow-milk cheese; and buttery, blue-veined Colston Bassett Stilton — blankets cauliflower florets in a bechamel. Feel free to use your favorite aged cheddar and creamy blue cheese. Get the Recipe 28 of 30 Wild Rice Salad with Ciabatta Croutons Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee Starring hearty wild rice and toasty ciabatta croutons, this satisfying side dish comes together entirely on the stovetop. Bread and wild rice carry this dressing-meets-salad mash-up, but it's the flavorful additions that steal the show, namely salty pancetta, crunchy pine nuts, buttery olives, and plenty of fresh parsley. Get the Recipe 29 of 30 Gamja Jorim (Soy Sauce–Lacquered Potatoes) Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell Here, 2021 F&W Best New Chef Angel Barret simmers tiny peewee potatoes in a sweet-and-savory syrup infused with soy sauce, garlic, and ginger, resulting in potatoes with a creamy, tender interior and a gorgeously lacquered skin. Get the Recipe 30 of 30 Rustic Bread Stuffing with Swiss Chard and Chestnuts David Malosh With earthy Swiss chard and meaty chestnuts, Justin Chapple's stuffing starts by infusing dried porcini mushrooms into vegetable broth for big umami flavor. Choose high-quality crusty bread for this recipe to ensure a fluffy texture and crisp top. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit