67 Christmas Side Dish Recipes You'll Definitely Fill Up On
Let's be honest: at least 75 percent of our Christmas dinner (and Christmas Eve dinner) plates are filled with side dishes. So don't hold back—pile 'em high with buttery mashed potatoes, roasted chestnuts, and maybe some vegetables (mostly of the green bean casserole variety).
Photograph by Isa Zapata, Food Styling by Kaitlin Wayne, Prop Styling by Gerri K. Williams1/67Extremely Cheesy Corn Casserole
Spiked with jalapeños and garlic, this easy corn casserole is rich, creamy, and yes, extra cheesy.
- Photo by Emma Fishman, Food styling by Pearl Jones2/67
Instant Pot Collard Greens
These collard greens are great to make for a dinner party when you need to keep your oven and stovetop free.
- Photo by Chelsie Craig, food styling by Anna Billingskog3/67
Make-Ahead Broccoli and Quinoa Salad
The ideal bring-to-your-friend's-dinner-party salad.
- Alex Lau4/67
Kung Pao Cauliflower
Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to stick to. If you marinate it raw, it will burn before becoming tender.
- Photo by Chelsie Craig, Food Styling by Pearl Jones5/67
Piri-Piri Meatballs
Fresh piri-piri chiles can be difficult to find, so for our take on a vibrant piri-piri sauce, we subbed in a fresh Fresno chile.
- Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski6/67
Charred Sweet Potatoes With Hot Honey Butter and Lime
When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.
- Photo by Emma Fishman, Food Styling by Pearl Jones7/67
Crispy Black Rice and Chinese Sausage Dressing
A riot of textures and sweet-and-savory flavors, this dish is anything but your typical Thanksgiving wild rice salad.
- 8/67
Smashed and Loaded Crispy Potatoes
Cooking potatoes twice—once in water, and a second time in hot oil—is hands-down the best way to achieve extra-crispy potatoes at home.
- Photo by Heidi's Bridge9/67
Lazy Caesar Salad
No raw egg yolk, no problem. All the flavor you love in the classic in a quarter of the time.
- Gentl & Hyers10/67
Roasted Carrots with Creamy Nuoc Cham Dressing
This roasted carrots recipe makes extra dressing, which is good because you’ll want to use it on your next burger, over broiled salmon, or in a grain salad.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski11/67
Broccoli Caesar
You've never met a better, brighter riff on the classic Caesar than this raw broccoli twist.
- Photograph by Michael Graydon + Nikole Herriott, Food Styling by Alison Roman, Prop Styling by Kalen Kaminski13/67
The Greatest Creamed Greens
How to put the “cream” in creamed greens: a heavy cream mixture that’s gloriously rich, salty, and extremely garlicky.
- Photo by Emma Fishman, Food Styling by Pearl Jones14/67
One-Skillet Mushroom Cornbread Stuffing
This gluten-free stuffing has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.
- Photo by Emma Fishman, Food Styling by Kat Boytsova15/67
Big-Flavor Broccoli
Chances are you’re trimming off and discarding way too much of your broccoli stems. This is our hands-down favorite way to cook the whole plant.
- Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Dayna Seman16/67
BA’s Best Mac and Cheese
Don’t be alarmed if the sauce looks thin at first: It will continue to thicken as it bakes with the noodles. This recipe also easily doubles—because one can't have too much mac 'n' cheese.
- Photo by Chelsie Craig, Food Styling by Kate Buckens17/67
Charred Brussels Sprouts With Warm Honey Glaze
Roasty, toasty brussels soak up this delicious honey sauce, creating a combo you just can’t beat.
- Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski18/67
Cheesy Cabbage Gratin
Every editor who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. We think you’ll do the same.
- Photo by Alex Lau19/67
Classic Focaccia Bread
The salty, springy bread that looks like the surface of a distant planet. Take us there.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski20/67
Cornbread Dressing With Sausage and Corn Nuts
Corn nut “magic dust” delivers a big pop of corn flavor in this savory Thanksgiving side.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski21/67
Squash and Radicchio Salad With Pecans
This squash-centric salad has an irresistible pecan dressing and hardy radicchio that refuses to wilt.
- Photo by Chelsie Craig, Styling by Molly Baz22/67
Crispy Smashed Potatoes With Walnut Dressing
And on top? A condiment made up of walnuts, anchovies, garlic, and red pepper flakes that’s the ultimate umami bomb.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski23/67
Brussels Sprouts With Pistachios and Lime
These roasted whole brussels sprouts get so crispy you’ll worry they’re burnt (they’re not!). Then toss ’em in a date molasses–brown butter glaze.
- 24/67
Broccolini With Sesame Sauce and Lemon
Steamed broccolini dressed with a salty-sweet sesame sauce is a bright, palate-cleansing side dish.
- Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski25/67
Shaved Fennel Salad With Croutons and Walnuts
This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.
- Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski26/67
Why-Is-It-So-Good Gravy
A make-ahead gravy gets a remarkable depth of flavor from roasted poultry bones and—surprise!—a sprinkle of MSG.
- Photo by Chelsie Craig, food styling by Molly Baz, prop styling by Emily Eisen27/67
Marinated Zucchini With Hazelnuts and Ricotta
Zucchini is anything but boring when bathed in a kicky vinaigrette.
- Photo by Alex Lau, Food Styling by Rebecca Jurkevich28/67
Mashed Potatoes With Crispety Cruncheties
Ridiculously, impossibly creamy mashed potatoes with a patatas bravas-inspired topping.
- Alex Lau29/67
Lemony Brussels Sprouts with Bacon and Breadcrumbs
Be your best self and make this triple-B dish: brussels sprouts with bacon-studded breadcrumbs.
- Photograph by Isa Zapata, Food Styling by Mieko Takahashi30/67
Parker House Rolls
As classic as a little black dress, and worth not being able to fit in said dress after downing half a dozen of 'em.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski31/67
Shingled Sweet Potatoes With Harissa
The classic savory-sweet side gets a makeover with the addition of harissa for an extra hint of spicy-earthiness. We promise you won’t miss the marshmallows.
- Photo by Chelsie Craig32/67
Mashed Baked Potatoes With Chives
This recipe turns out a creamy, intensely potato-y mash and frees up a burner—clutch when preparing a big holiday dinner.
- Photo by Chelsie Craig, Food Styling by Dana Bonagura33/67
Maple-Glazed Carrots
With their sweet-hot kick from maple syrup and red chile flakes, these oven-roasted carrots will have everyone asking for more.
- Photo by Emma Fishman, Food Styling by Kay Boytsova34/67
Sesame Caesar Salad
Swapping tahini for the mayonnaise that you typically see in classic Caesar salads keeps things creamy but adds nutty earthiness to the tangy mustard and funk from Parmesan cheese.
- Alex Lau35/67
Seared Radicchio and Roasted Beets
Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh.
- Photo by Alex Lau, Styling by Andy Baraghani36/67
Bejeweled Rice
You can fold all the toppings into the rice and it’ll still be delicious—but you won’t get as much of a wow factor.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski37/67
Stir-Fried Brussels Sprouts
With this brussels sprouts recipe, get straight to the good stuff: those sweet, bright green, tender-crisp leaves.
- Photo by Alex Lau38/67
Ensaimadas
These sugary, Parmesan-y, buttery rolls are a Christmas morning mainstay for chef Angela Dimayuga’s family.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski39/67
Burnished Potato Nuggets
These crispy on the outside, fluffy-creamy in-the-middle potatoes would be as welcome at Christmas breakfast as they would at Christmas dinner.
- Christopher Testani40/67
Blistered Green Beans With Tomato-Almond Pesto
This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes.
- Laura Murray41/67
Shallot Tarte Tartin
This buttery shallot pastry will flip everything you know about tarte tartin on its head.
- Bobbi Lin42/67
Hasselback Butternut Squash With Bay Leaves
For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.
- Alex Lau43/67
BA’s Best Green Bean Casserole
Chris Morocco’s take on the Thanksgiving classic is anchored by umami-rich browned criminis, a béchamel with nutty Parmesan, and extra crispy shallots (of course).
- Photo by Chelsie Craig, Food Styling by Dana Bonagura44/67
Turmeric Rice Salad with Roasted Brussels Sprouts
Pack the various components—sautéed rice, dressing, and cranberry-herb mixture—separately if transporting for a potluck. Dress and assemble just before serving.
- 45/67
Leeks in Vinaigrette With Walnuts and Tarragon
Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.
- Alex Lau46/67
Cranberry-Pear Mostarda
This sweet and sour twist on cranberry sauce is ready to be spooned over turkey, baked Brie, or directly into your mouth. We won't judge.
- Gentl & Hyers47/67
Green Beans With Mushroom XO Sauce
In Hong Kong, where XO sauce was invented, dried shrimp or scallops and Chinese ham are combined with chiles to create a powerhouse condiment that is salty, spicy, and funky. This recipe uses mushrooms in place of the pork, a cheeky reference to green bean casseroles.
- Hirsheimer & Hamilton48/67
Roasted Cauliflower with Lemon-Parsley Dressing
No matter what your main dish is, roasted cauliflower can complement it.
- Alex Lau49/67
Potato-Leek Soup with Toasted Nuts and Seeds
Tuck thyme, rosemary, and bay leaves inside leek leaves for a little bundle of joy that will flavor the potato soup without tainting its angelic white color.
- Alex Lau50/67
Skillet Cornbread With Chives
A true Southerner wouldn’t dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don’t judge.
- Claire Cottrell51/67
Winter Salad with Brussels Sprouts and Citrus
Put your knife skills to work with a trio of sprouts: leaves, raw slices, and sautéed halves.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski52/67
Parsnip Confit With Pickled Currants
Parsnips bathed in warm olive oil and bejeweled with currents means you'll never look at root vegetables the same way again.
- Christina Holmes53/67
Buttery Roasted Chestnuts in Foil
You don't need an open fire for roasted chestnuts—you just need a stick of butter and 30-45 minutes.
- Alex Lau54/67
Savory Sweet Potato Casserole
Brown butter and rosemary are the ultimate, timeless pairing for sweet potatoes. Making your own breadcrumbs from sourdough bread shoots this recipe into all-star status, but using store-bought in a pinch is perfectly fine too.
- Alex Lau55/67
Cranberry-Hazelnut Green Bean Salad
The freshness of the blanched green beans and crisp apple cider vinegar help cut through a heavier meal.
- 56/67
Extra-Buttery Mashed Potatoes
A pool of melted butter is the ideal topper for mashed potatoes, or any food, really.
- Photo by Alex Lau, Food Styling by Yekaterina Boytsova57/67
Vegan Creamed Spinach
A Healthyish take on classic creamed spinach
- Christopher Testani58/67
Cider-and-Bourbon-Glazed Shallots
This recipe would also work with small cipolline onions or larger torpedo-shaped shallots.
- Alex Lau59/67
Pull-Apart Potato Rolls
When there's not a wishbone to break, pulling apart potato rolls is almost as satisfying—and more tasty.
- Alex Lau60/67
Roasted Sweet Potatoes with Garlic and Chile
Up the spice level on the sweet potatoes with extra hot sauce if your family is more daring.
- Photo by Chelsie Craig, Food Styling by Dana Bonagura61/67
Greens With Braised Pancetta and Garlic
This satisfying veg-forward dish proves that sometimes the role for meat is as a supporting actor helping to make green things shine.
- Alex Lau62/67
The New Classic Stuffing
A protein like sausage lends the stuffing those all-important crispy bites, and the fat contributes essential flavor.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski63/67
Glazed Shallots With Chile and Thyme
These sweet and saucy shallots are your best answer to an effortless, plan-way-ahead side.
- Bobbi Lin64/67
Duchess Baked Potatoes
If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.
- 65/67
Classic Herb and Fennel Stuffing
This goes out to all those whose Thanksgiving isn’t Thanksgiving without a craggy-topped, herb-infused, crusty-bread-based stuffing.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski66/67
Radicchio Salad With Sour Cream Ranch
With salty, sweet, and creamy components, this recipe is more than just a salad: It's a fully realized side dish.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski67/67
Wild Rice Dressing
This savory wild rice dish is the ultimate gluten-free stuffing, doubling as a holiday-appropriate grain salad with lots of fresh herbs.
