Christmas Dinner Sides: 8 Classics & New Favorites That Steal the Show

You know the truth: the sides always win Christmas dinner. Sure, the roast gets all the glory, but everyone remembers the buttery potatoes, the crispy sprouts, the stuffing that tastes like a hug. This lineup mixes comfort-food classics with a few glow-ups and creative new sides that will have people asking for the recipe before dessert hits the table.

We’re talking crispy, creamy, golden, garlicky greatness. Nothing fussy. Everything festive. Let’s build your dream Christmas spread—one irresistible side at a time.

1. Brown Butter Sage Mashed Potatoes With Parmesan Snow

These are not your average mashed potatoes. We’re swirling in nutty brown butter, crisped sage, and a snowy shower of Parmesan for a mash that feels fancy without the fuss. Perfect with gravy, equally perfect straight from the spoon.

Ingredients:

• 3 lb Yukon Gold potatoes, peeled and cut into 2-inch chunks
• 1 cup whole milk, warmed
• 6 tbsp unsalted butter
• 10 fresh sage leaves
• 1/2 cup sour cream
• 3/4 cup finely grated Parmesan, plus more for serving
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• Optional: 1/4 tsp garlic powder or 1 clove roasted garlic

Instructions:

1. Place potatoes in a pot, cover with cold water by 1 inch, and add 1 tbsp salt. Bring to a boil, reduce to a lively simmer, and cook until very tender, 15–18 minutes.
2. While potatoes cook, make brown butter: Melt butter in a small skillet over medium heat. Add sage leaves and cook until butter foams and turns amber and the sage crisps, 3–4 minutes. Remove sage to a paper towel. Keep butter warm.
3. Drain potatoes well, return to the hot pot, and let steam off excess moisture for 2 minutes.
4. Mash potatoes with a masher or press through a ricer for ultra-smooth texture.
5. Stir in warm milk, sour cream, brown butter, Parmesan, salt, and pepper. Add garlic if using. Adjust seasoning to taste.
6. Crumble the crispy sage on top and finish with extra Parmesan.

Serve in a warm bowl with a well for gravy. Want it extra-luxe? Swap half the milk for heavy cream. For a make-ahead move, reheat gently with a splash of milk and a knob of butter—no one will know.

2. Maple-Dijon Brussels Sprouts With Cranberries & Toasted Pecans

Brussels deserve their comeback moment. These roast up crispy on the edges and lightly sweet from maple, with a tangy Dijon kick and pops of dried cranberries. The toasted pecans add crunch that keeps everyone coming back.

Ingredients:

• 2 lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 cup dried cranberries
• 1/2 cup pecans, roughly chopped
• Optional: 1 tsp soy sauce or tamari for extra depth

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
2. Toss Brussels with olive oil, salt, and pepper. Arrange cut-side down for max browning. Roast 18–22 minutes until deeply golden and crisp on the edges.
3. Meanwhile, whisk maple, Dijon, vinegar, and soy (if using).
4. Toast pecans in a dry skillet over medium heat, 3–4 minutes, until fragrant.
5. Toss hot Brussels with the maple-Dijon mixture, then fold in cranberries and pecans. Taste and adjust with a pinch of salt or a splash more vinegar if needed.

Serve warm with extra pecans on top. Add crumbled goat cheese for creamy contrast or swap cranberries for pomegranate seeds if you want a juicy pop. Leftovers are stellar in a grain bowl the next day.

3. Herbed Sourdough Stuffing With Fennel, Leeks & Golden Raisins

Classic stuffing, but with personality. The combo of buttery leeks, sweet fennel, and a touch of golden raisins makes this savory bake sing. It’s softly custardy inside with a golden, crisp top—aka everyone’s favorite part.

Ingredients:

• 1 lb day-old sourdough bread, cut into 1-inch cubes (about 10 cups)
• 6 tbsp unsalted butter, plus more for greasing
• 1 large fennel bulb, cored and diced (reserve fronds)
• 2 leeks, white and light green parts only, thinly sliced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 1/2 cup golden raisins
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh sage
• 1 tsp chopped fresh thyme
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 1/2–3 cups low-sodium chicken or vegetable broth, warmed
• 2 large eggs, beaten

Instructions:

1. Preheat oven to 350°F (175°C). Spread bread cubes on a sheet pan and toast 12–15 minutes until dry but not browned. Grease a 9×13-inch baking dish.
2. Melt butter in a large skillet over medium heat. Add fennel, leeks, and celery; cook until soft and translucent, 10–12 minutes. Stir in garlic and cook 1 minute more.
3. Combine toasted bread, cooked vegetables, raisins, herbs, salt, and pepper in a large bowl. Add 2 1/2 cups warm broth and toss until evenly moistened. Let sit 5 minutes to absorb.
4. Taste a piece of bread—add more broth if still dry. Stir in beaten eggs.
5. Transfer to the baking dish, cover with foil, and bake 25 minutes. Remove foil and bake another 20–25 minutes until the top is golden and crisp.

Scatter chopped fennel fronds over the top for a fresh anise note. Want sausage stuffing? Brown 1/2 lb Italian sausage and add with the veg. For a make-ahead hack, assemble earlier in the day and bake just before serving.

4. Honey-Roasted Carrots With Orange Zest, Harissa & Pistachios

These carrots are bright, sweet, and just a little spicy. The harissa adds warmth without overwhelming, while orange zest keeps things festive. Pistachios bring crunch and a pretty pop of green that looks gorgeous on the table.

Ingredients:

• 2 lb carrots, peeled and cut on a bias into 2-inch pieces (or use baby carrots)
• 2 tbsp olive oil
• 2 tbsp honey
• 1–2 tsp harissa paste (adjust to heat preference)
• 1 tsp orange zest
• 1 tbsp fresh orange juice
• 3/4 tsp kosher salt
• 1/4 tsp ground cumin
• 1/3 cup shelled pistachios, roughly chopped
• Optional: 2 tbsp chopped fresh mint or cilantro

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
2. Whisk olive oil, honey, harissa, orange zest and juice, salt, and cumin. Toss with carrots to coat.
3. Roast 20–25 minutes, stirring halfway, until tender with caramelized edges.
4. Top with pistachios and herbs just before serving.

These pair beautifully with roast chicken, beef, or ham. For extra gloss, finish with a tiny pat of butter while hot. No harissa? Use a pinch of chili flakes and smoked paprika as a quick swap.

5. Creamed Greens Gratin With Gruyère & Crispy Shallots

Meet creamed spinach’s glow-up. This gratin blends spinach and kale in a silky, garlicky cream sauce under a bubbling, golden blanket of Gruyère. Crispy shallots on top seal the deal. It’s rich, cozy, and guaranteed to vanish first.

Ingredients:

• 10 oz baby spinach
• 8 oz Tuscan kale, stems removed, leaves chopped
• 2 tbsp butter
• 1 tbsp olive oil
• 3 shallots, thinly sliced (reserve 1/3 for topping)
• 3 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 tsp grated nutmeg
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 1/2 cups grated Gruyère cheese, divided
• 1/2 cup panko breadcrumbs
• 2 tbsp grated Parmesan
• 2 tbsp olive oil (for crispy shallots and topping)

Instructions:

1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Blanch kale for 2 minutes, add spinach for the last 30 seconds, then drain and squeeze dry. Chop.
2. In a skillet, heat butter and 1 tbsp oil over medium heat. Cook 2/3 of the sliced shallots until soft, 4–5 minutes. Add garlic and cook 1 minute.
3. Sprinkle in flour and cook 1 minute, stirring. Whisk in milk and cream. Simmer 3–4 minutes until thickened. Stir in nutmeg, salt, pepper, and 1 cup Gruyère.
4. Fold in the greens. Transfer to a buttered 2-quart baking dish.
5. Toss remaining 1/2 cup Gruyère with panko, Parmesan, and 1 tbsp oil. Scatter over the gratin.
6. In a small skillet, heat 1 tbsp oil and fry the reserved shallots until crisp and golden, 3–4 minutes. Drain on paper towels.
7. Bake gratin 18–22 minutes until bubbly and browned. Top with crispy shallots.

This reheats like a dream. Want it lighter? Swap milk for half-and-half and skip the cream. Add a little lemon zest if you like a brighter finish—seriously, it wakes everything up.

6. Garlic-Herb Pull-Apart Parker House Rolls

Fluffy, buttery, and dangerously snackable, these rolls are the holiday bread basket everyone fights over. They bake up soft with golden tops brushed in garlic-herb butter. Perfect for sopping up gravy or building mini leftover sandwiches.

Ingredients:

• 3 1/4 cups all-purpose flour (plus more for dusting)
• 2 1/4 tsp instant yeast (one 0.25-oz packet)
• 2 tbsp sugar
• 1 1/2 tsp kosher salt
• 1 cup whole milk, warm (about 110°F/43°C)
• 1 large egg, room temperature
• 6 tbsp unsalted butter, softened (plus more for pan)
• For topping: 4 tbsp butter, 2 garlic cloves minced, 1 tbsp chopped parsley, 1 tsp chopped thyme, flaky salt

Instructions:

1. In a mixer bowl, combine flour, yeast, sugar, and salt. Add warm milk, egg, and softened butter. Mix with dough hook on medium until smooth and slightly tacky, 6–8 minutes.
2. Shape into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled, 60–90 minutes.
3. Butter a 9×13-inch pan. Turn dough out and divide into 15 equal pieces. Shape into tight balls and arrange in the pan.
4. Cover and let rise until puffy, 30–45 minutes. Preheat oven to 375°F (190°C).
5. Bake 18–22 minutes until golden.
6. Meanwhile, melt topping butter and stir in garlic and herbs. Brush over hot rolls and sprinkle with flaky salt.

Serve warm with extra butter (of course). To make ahead, bake earlier in the day and rewarm, covered, at 300°F for 10 minutes, then brush with fresh garlic butter. No mixer? Knead by hand for about 10 minutes until smooth.

7. Cranberry-Orange Relish With Vanilla & Toasted Almonds

A fresh, zippy alternative to store-bought sauce. This no-cook relish is bright from orange, tart from cranberries, and rounded out with a hint of vanilla. It cuts through rich mains like magic and looks jewel-like on the table.

Ingredients:

• 12 oz fresh cranberries, rinsed and drained
• 1 large navel orange, zested and segmented (remove seeds and pith)
• 1/2 cup sugar (adjust to taste)
• 1 tsp vanilla extract or seeds from 1/2 vanilla bean
• Pinch of kosher salt
• 1/3 cup sliced almonds, toasted
• Optional: 1 tbsp Grand Marnier or brandy

Instructions:

1. In a food processor, pulse cranberries, orange segments, and zest until finely chopped but not pureed.
2. Stir in sugar, vanilla, salt, and liqueur if using. Taste and adjust sweetness.
3. Chill at least 1 hour to let flavors meld. Fold in toasted almonds before serving.

This keeps for 5–7 days, which makes it a perfect make-ahead side. Swap almonds for pistachios or pecans, or add a minced jalapeño for a sly kick. Spoon leftovers over yogurt, pancakes, or a turkey sandwich—trust me.

8. Roasted Garlic Cauliflower “Steaks” With Lemon-Tahini Drizzle

Looking for a lighter side that still feels special? These thick-cut cauliflower “steaks” roast up caramelized and tender, then get drizzled with a creamy, lemony tahini sauce. The result is savory, bright, and surprisingly satisfying.

Ingredients:

• 2 large heads cauliflower
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 head garlic
• For the sauce: 1/3 cup tahini, 2–3 tbsp lemon juice, 1 small grated garlic clove, 2–4 tbsp warm water, 1/4 tsp salt
• Garnish: chopped parsley, lemon zest, toasted sesame seeds

Instructions:

1. Preheat oven to 425°F (220°C). Line a large sheet pan.
2. Trim leaves from cauliflower, keep core intact. Slice each head into 1–1.5-inch slabs (you’ll get 2–3 “steaks” per head; save loose florets for the pan).
3. Slice the top off the garlic head to expose cloves; drizzle with a little oil and wrap in foil.
4. Brush cauliflower with olive oil and season with salt, pepper, and smoked paprika. Arrange on the pan with the wrapped garlic.
5. Roast 25–30 minutes, flipping halfway, until deeply browned and tender. Squeeze out the roasted garlic and mash into a paste.
6. Whisk tahini, lemon juice, grated garlic, and salt. Thin with warm water until pourable. Stir in a teaspoon of the roasted garlic paste for extra depth.
7. Drizzle sauce over cauliflower and garnish with parsley, lemon zest, and sesame seeds.

Serve alongside roast beef or salmon—it plays well with both. For extra oomph, sprinkle with feta or add a handful of pomegranate seeds. Leftover sauce is excellent on grain bowls and sandwiches.

Game Plan: Timing, Oven Juggling, and Make-Ahead Tips

Christmas dinner is a kitchen Tetris situation. Here’s how to keep it smooth:

• Make-ahead heroes: Cranberry-Orange Relish (up to 1 week), Sourdough Stuffing (assemble earlier, bake later), Parker House Rolls (bake earlier and rewarm), Creamed Greens (assemble and bake day-of).
• High-heat roster: Brussels, Carrots, Cauliflower—these all roast at 425°F. Stagger them or use convection if you’ve got it.
• Low-heat crew: Mashed Potatoes hold well over a low simmer in a double boiler or slow cooker on warm.
• Finishers: Brown Butter, garlic-herb butter, and Tahini sauce can be made while other things bake.

Wine & Pairing Notes

• White: A rich Chardonnay or Viognier loves the gratin and potatoes.
• Red: Pinot Noir plays nice with Brussels and stuffing without bullying the table.
• Sparkling: Dry bubbly cuts through creamy sides and is never a bad idea.

There you have it—eight sides that are cozy, colorful, and totally table-stealing. Mix a few classics with a couple new favorites, and watch your guests hover around the side dishes like it’s the main event. Now go claim that oven rack and make some holiday magic.