65 Christmas Dinner Side Dishes to Complete Your Feast

Planning the holiday menu often feels like arranging ornaments on a tree—every piece should sparkle in its own way while working together as a whole. To help you round out the main course, here are 65 side dishes that bring color, texture, and plenty of cheer to the table. From traditional staples to fresh twists, you’ll find choices for every palate and time frame. Mix and match a few favorites, then settle in for a very merry meal.

1. Classic Sage & Onion Stuffing

Sage and onion have anchored Christmas roasts for generations, and this stuffing proves why. Cubed bread is toasted, then tossed with buttery onions, celery, and fragrant sage before a quick bake. The edges crisp while the middle stays soft, perfect for soaking up gravy. Make it vegetarian by swapping chicken broth for vegetable stock.

2. Garlic Parmesan Mashed Potatoes

Mashed potatoes get a holiday upgrade with roasted garlic and nutty Parmesan. Boil Yukon Golds until tender, then mash with warm cream, butter, and puréed garlic cloves. Stir in finely grated cheese for extra silkiness and depth. A sprinkle of chives brightens each bite.

3. Honey-Glazed Carrots

Carrots roasted with honey transform into sweet, caramel-tinged gems. A touch of butter helps the glaze cling, while thyme adds an herbal note. Roast until fork-tender yet still bright in color. They reheat well, making them a handy make-ahead option.

4. Cranberry Orange Relish

Skip the can and whip up this fresh relish in ten minutes flat. Cranberries, orange segments, and a hint of brown sugar pulse together for a sweet-tart spread. It pairs perfectly with turkey, ham, or even leftover sandwiches. The flavors deepen after a night in the fridge.

5. Green Bean Almondine

Blanched green beans stay crisp but tender before meeting buttery toasted almonds. A quick toss in lemon-kissed brown butter ties everything together. The dish delivers welcome crunch amid richer fare. Serve immediately for maximum snap.

6. Brussels Sprouts with Bacon

Bacon brings smoky richness to slightly bitter Brussels sprouts, converting even skeptics. Roast the sprouts until caramelized, then fold in crumbled bacon and a splash of apple cider vinegar. The balance of sweet, salty, and tangy keeps the side lively. Leftovers pair nicely with morning eggs.

7. Sweet Potato Casserole with Pecan Streusel

Swap marshmallows for a buttery pecan crumble that adds crunch without overpowering sweetness. Mashed sweet potatoes are blended with cinnamon, vanilla, and a hint of orange juice for brightness. Bake until the topping is crisp and fragrant. It’s a dessert-worthy side that still plays well with savory dishes.

8. Yorkshire Pudding

These airy popovers soak up gravy like nothing else. A simple batter of eggs, flour, and milk rests briefly before being poured into hot beef drippings. The high heat creates towering sides and custardy middles. Serve straight from the oven for full dramatic effect.

9. Roasted Parsnips with Thyme

Parsnips often fly under the radar, yet their natural sweetness shines when roasted. Cutting them into uniform sticks ensures even browning. A drizzle of olive oil, salt, and fresh thyme is all they need. They’re lovely alongside beef as well as poultry.

10. Red Wine Gravy

This silky gravy borrows complexity from a splash of full-bodied red wine. Simmer pan drippings with stock, wine, and a dab of tomato paste until thickened. The result tastes luscious without being heavy. Strain before serving for the smoothest finish.

11. Creamed Spinach

Fresh spinach wilts down quickly, soaking up a light béchamel enriched with Parmesan. A whisper of nutmeg rounds out the flavor. The side is indulgent yet still delivers a healthy serving of greens. It reheats gently on the stovetop if needed.

12. Chestnut & Mushroom Dressing

Earthy mushrooms and buttery chestnuts lend depth to this hearty dressing. Cube day-old sourdough so it can absorb aromatic stock without turning mushy. Fresh herbs like sage and parsley keep things bright. Bake until the top crisps and the center stays moist.

13. Cauliflower Cheese

Think of this as macaroni and cheese’s lighter cousin. Tender cauliflower nests under a sharp cheddar sauce enriched with a touch of mustard. Finish under the broiler for irresistible browned edges. It pairs especially well with roast beef.

14. Maple-Roasted Acorn Squash

Acorn squash develops caramel notes when brushed with real maple syrup. A hint of rosemary offers balance and holiday aroma. Roast until the flesh is velvety and the edges lightly char. The emerald skin looks striking against winter greens on the plate.

15. Herbed Dinner Rolls

Soft, pillowy rolls dotted with parsley and dill bring bakery warmth to the table. The dough rises twice for extra fluffiness. Brush the tops with melted butter just out of the oven for shine. They freeze well, so consider baking ahead.

16. Gruyère Scalloped Potatoes

Thinly sliced potatoes soak in garlic-scented cream before melding with nutty Gruyère. Bake low and slow so every layer cooks through without curdling the dairy. A final broil browns the cheese crust. It’s rich, so a small scoop satisfies.

17. Broccoli Casserole

This throwback favorite still earns applause. Blanched broccoli swims in a light cheese sauce, crowned with crunchy fried onions for contrast. Using fresh broccoli keeps the texture lively. It’s a reliable hit with kids and adults alike.

18. Spiced Apple Compote

Cubed apples simmer with cinnamon, cloves, and a splash of cider until tender but not mushy. The compote tastes wonderful spooned over pork or turkey. It also doubles as a warm dessert topping. Store leftovers in the fridge for morning oatmeal.

19. Balsamic-Roasted Root Vegetables

A quick balsamic reduction turns ordinary root vegetables into sweet-tangy morsels. Choose a rainbow of carrots, beets, and parsnips for visual pop. Toss with olive oil, salt, and pepper before roasting until edges brown. Drizzle with the syrupy vinegar just before serving.

20. Cornbread Sausage Stuffing

Cornbread lends gentle sweetness that balances savory sausage in this Southern-leaning side. Dry the cornbread overnight so it won’t collapse under broth. Celery and onion add classic flavor, while sage ties it to the season. Bake until the top forms a crisp crust.

21. Pomegranate Winter Salad

Bright and fresh, this salad offers welcome relief from heavier dishes. Peppery arugula mingles with tender spinach, while pomegranate arils burst with juice. A quick honey-cranberry vinaigrette ties it all together. Assemble right before serving so the greens stay perky.

22. Buttery Peas & Pearl Onions

Frozen peas keep this classic lightning-fast. Simmer pearl onions until tender, then add peas and butter for a glossy finish. A pinch of sugar enhances sweetness without tasting sugary. It’s a gentle side that kids usually greet with smiles.

23. Cranberry Cornbread

Tart cranberries dot mildly sweet cornbread, creating festive flecks of red. Bake it in a cast-iron skillet for crispy edges and a tender center. Serve warm with whipped honey butter. Any leftovers toast nicely for breakfast.

24. Rustic Garlic Pull-Apart Bread

Guests love tearing off garlicky nuggets of this shareable loaf. Layers of dough are brushed with herb butter before baking, releasing an irresistible aroma. The crust turns golden while the inside stays fluffy. It’s best served hot so the butter stays molten.

25. Brown Buttered Green Beans

Nutty brown butter elevates simple green beans in minutes. Cook beans until crisp-tender, then toss with sizzling butter that’s been cooked until golden. Toasted hazelnuts add crunch and an extra layer of warmth. A squeeze of lemon balances the richness.

26. Roasted Beet & Goat Cheese Salad

Earthy beets and tangy goat cheese form a color-rich duo. Roast the beets until fork-tender, then slice and chill slightly. Toss with arugula and a light balsamic vinaigrette. Candied walnuts make an optional but delightful topping.

27. Parmesan Truffle Polenta

Slow-cooked polenta turns velvety and comforting, perfect for cold evenings. Stir in grated Parmesan for depth, then finish with a hint of truffle oil. The aroma alone feels celebratory. Serve as a bed for braised short ribs or on its own.

28. Butternut Squash Soup Shooters

Mini soups serve as both appetizer and side, letting guests sip warmth without committing to a full bowl. Roast squash for deeper flavor, then purée with vegetable broth and a splash of cream. Spice it gently with nutmeg and white pepper. Garnish right before passing around.

29. Herbed Wild Rice Pilaf

Wild rice’s nutty bite stands up to bold holiday mains. Cook it in stock until tender, then fold in dried cranberries, toasted almonds, and fresh herbs. A drizzle of olive oil keeps it glossy. The dish is naturally gluten-free.

30. Mulled Wine Cranberry Sauce

Traditional cranberry sauce takes on notes of cinnamon, star anise, and orange peel thanks to mulled wine. Simmer everything together until the berries pop and thicken. Chill so flavors meld. It adds a sophisticated touch to leftover sandwiches, too.

31. Cheddar Chive Biscuits

Sharp cheddar melts into pockets throughout these tender biscuits. Cold butter and a quick hand keep the layers lofty. Fresh chives lend color and a gentle onion note. Bake just before dinner so they arrive piping hot.

32. Spinach & Artichoke Gratin

This riff on the popular dip turns it into a legitimate side. Blanch spinach to tame bitterness, then mix with chopped artichokes, cream cheese, and a touch of garlic. A breadcrumb-Parmesan topping adds crunch. It holds well on a buffet without separating.

33. Chipotle Sweet Potato Mash

Smoky chipotle peppers balance sweet potatoes’ natural sugars. Roast or boil the potatoes until soft, then blend with a dab of butter and minced chipotle in adobo sauce. A splash of lime juice brightens the mix. The subtle heat feels cozy, not fiery.

34. Lemon-Dill Roasted Asparagus

Asparagus cooks quickly, making it an easy last-minute addition. Roast spears until just tender, then shower with fresh dill and lemon zest. The flavors stay light among heavier plates. Serve warm or at room temperature without losing charm.

35. Orange-Scented Glazed Beets

Citrus brightens earthy beets beautifully. After roasting and slicing, simmer the beets in a reduction of orange juice, a touch of sugar, and butter until they glisten. The glaze clings without being sticky. They taste great warm or chilled.

36. Mushroom & Leek Bread Pudding

Bread pudding isn’t just for dessert. Sautéed mushrooms and leeks fold into custard-soaked baguette cubes, creating a moist interior and crisp top. Gruyère ties the flavors together. It slices neatly for easy serving.

37. Stilton & Walnut Endive Boats

These hand-held bites balance salty cheese, crunchy nuts, and tart fruit. Spoon the mixture into endive leaves right before guests arrive so they stay crisp. They add color and texture to the spread without requiring utensils. A drizzle of honey is optional but lovely.

38. Caramelized Onion Tartlets

Sweet onions cooked low and slow star in these bite-sized treats. Puff pastry circles hold the jammy filling and bake until flaky. A sprinkle of fresh thyme finishes them elegantly. Serve warm so the pastry stays crisp.

39. Pistachio & Cranberry Couscous

Quick-cooking couscous absorbs a spiced vegetable broth in minutes. Stir in dried cranberries, chopped pistachios, and parsley for color and crunch. A dash of cinnamon echoes holiday flavors. It’s a handy option for vegan guests.

40. Roasted Garlic Butter Mushrooms

Roasting concentrates mushrooms’ umami richness. Coat them in melted butter, minced garlic, and thyme, then roast until juicy. A final hit of salt and parsley brightens the dish. They’re equally good spooned over steak or served solo.

41. Ginger-Glazed Snow Peas

Snow peas stay crisp with a quick sauté. Fresh ginger, soy sauce, and a dab of honey create a shiny glaze that clings without overpowering. The pop of green enlivens the table. Serve immediately for best texture.

42. Bourbon Candied Yams

A splash of bourbon deepens the caramel flavor of classic candied yams. Par-cook the yams before baking so the centers turn silky. Toasted pecans add a welcome crunch. The alcohol cooks off, leaving only warm notes behind.

43. Pear & Gorgonzola Salad

Juicy pears and tangy blue cheese strike a harmonious chord. Toss butter lettuce and radicchio with a light white-wine vinaigrette, then layer on the toppings. A drizzle of fig jam thinned with water makes a quick finishing sauce. It’s elegant without fuss.

44. Roast Fennel with Parmesan

Roasting tames fennel’s anise edge, leaving a mellow sweetness. Sprinkle with Parmesan halfway through baking so it melts into a savory crust. The fronds make a built-in garnish. This side pairs especially well with fish or poultry.

45. Herb-Roasted Fingerling Potatoes

Fingerlings roast quickly and develop crackly skins. Toss them with olive oil, minced garlic, and chopped rosemary before hitting the oven. A final sprinkle of flaky salt highlights their buttery interior. They’re simple yet never boring.

46. Curried Pumpkin Soup

Mild curry spices wake up silky pumpkin puree. Coconut milk keeps the soup dairy-free while adding richness. Blend until velvety, then adjust heat with a pinch of cayenne. Serve in small bowls so it doesn’t overshadow the main event.

47. Cranberry Pistachio Rice Pilaf

Long-grain and wild rice combine for varied texture. Sauté onion and garlic first, then simmer the rice in broth until tender. Fold in cranberries and pistachios at the end to keep them vibrant. The dish holds well on warm for serving flexibility.

48. Apple Sage Cornbread Muffins

These muffins marry sweet apple pieces with savory sage. Buttermilk makes the crumb tender, while cornmeal adds pleasant grit. Bake in a muffin tin for easy portioning. They’re delicious warm with a swipe of butter.

49. Walnut & Blue Cheese Roasted Pears

Roasting pears concentrates their juice, creating a natural bowl for tangy blue cheese. Toasted walnuts bring crunch, while a drizzle of honey ties everything together. Serve alongside pork or as a cheeseboard alternative. They can be prepped ahead and baked just before dinner.

50. Honey Butter Skillet Corn

Frozen corn turns golden when cooked in a hot skillet. Whisk honey into melted butter for a sweet-savory glaze that coats each kernel. A pinch of smoked paprika adds subtle depth. This quick side comes together in under ten minutes.

51. Dill & Lemon New Potatoes

Boil tender new potatoes until just pierceable, then dress them while hot with olive oil, lemon juice, and loads of dill. The warm potatoes absorb the bright flavors. They taste great at room temperature, making timing a breeze. Season generously with salt and pepper.

52. Kale & Pomegranate Salad

Massaging kale with olive oil and lemon juice softens its texture. Sweet pomegranate seeds provide pops of color and juice. Toasted sunflower seeds lend crunch without nuts. The salad holds up well, so you can dress it an hour ahead.

53. Roasted Carrots with Tahini Drizzle

The natural sugars in carrots caramelize under high heat. Whisk tahini with lemon juice and water for a silky sauce that adds nutty richness. A sprinkle of sesame seeds reinforces the flavor. Serve on a long platter for dramatic effect.

54. Tarragon Creamed Leeks

Soft, mellow leeks are a luxurious counterpart to roast meats. Sauté them in butter until collapsed, then simmer briefly in cream. Fresh tarragon brings gentle licorice notes. The sauce thickens just enough to coat without feeling heavy.

55. Garlic Herb Monkey Bread

Refrigerated biscuit dough turns this into a low-stress crowd pleaser. Dip each piece in garlic herb butter before baking, allowing fragrant pockets throughout. The golden exterior hides a tender interior. Present it whole and let guests tear off pieces family-style.

56. Smoky Paprika Roasted Cauliflower

Paprika adds color and gentle smoke without heat. High-temperature roasting yields crisp edges and a soft center. Finish with a squeeze of lemon for contrast. It’s a lighter choice that still feels substantial.

57. Citrus & Herb Couscous Salad

Fluffy couscous absorbs a simple dressing of olive oil and citrus juice. Orange sections, mint, and parsley make each spoonful bright. Serve chilled or at room temperature. It pairs nicely with roasted poultry or fish.

58. Maple Bacon Roasted Delicata Squash

Delicata’s edible skin means less prep and more texture. Toss rings with maple syrup and diced bacon, then roast until caramelized. The salty-sweet combo fits right into holiday menus. A pinch of chili flakes adds subtle warmth.

59. Cranberry Pecan Wild Rice Salad

Chewy wild rice forms the backbone of this make-ahead salad. Dried cranberries and toasted pecans contribute contrasting chew and crunch. A light apple-cider vinaigrette keeps flavors lively. It’s sturdy enough to pack for potlucks.

60. Three-Cheese Macaroni Bake

Cheddar, mozzarella, and Parmesan join forces for stretchy, gooey perfection. A simple roux ensures the sauce stays creamy, not gritty. Bake until the top turns golden and irresistible. A sprinkle of cayenne gives subtle kick.

61. Sage Brown Butter Gnocchi

Store-bought gnocchi crisp quickly in a skillet, saving boiling time. Brown butter infused with sage coats the dumplings in nutty aroma. Finish with Parmesan and cracked pepper. Serve immediately so the edges stay lightly crisp.

62. Roasted Apple & Parsnip Soup

Roasting apples and parsnips side by side enhances their natural sweetness. Blend them with vegetable stock until velvety, adding a splash of cream for body. A hint of white pepper prevents the soup from leaning too sweet. It warms guests without filling them up.

63. Spinach Strawberry Christmas Salad

Red strawberries against deep green spinach look instantly seasonal. A quick balsamic-poppy seed dressing ties sweet and savory together. Feta adds creamy tang, while almonds contribute crunch. Use winter hothouse berries or thawed frozen ones if needed.

64. Truffle Oil Mashed Celeriac

Celeriac, or celery root, mashes to a silky purée with a gentle celery flavor. Boil chunks until tender, then whip with butter and warm cream. A drizzle of truffle oil lends luxurious aroma. It’s a sophisticated nod to mashed potatoes without copying them.

65. Holiday Caprese Salad with Basil Pesto Drizzle

Fresh tomatoes and mozzarella don’t have to wait for summer. Use greenhouse or vine-ripe varieties for the best flavor this time of year. Arrange the slices in a circle, tucking basil leaves for a wreath presentation. A light pesto drizzle adds color and herbal punch.