Build a Christmas dinner menu around one comforting starch, two vegetables, something fresh, and bread or cranberry sauce if you have room. You do not need to cook all 25 sides: choose the ones that complement your main dish and fit your oven space.
For a classic turkey dinner, start with garlic mashed potatoes, sage and onion stuffing, green beans almondine, and orange cranberry sauce. With ham, try maple pecan sweet potatoes, apple cranberry slaw, and pull-apart rolls. With roast beef, choose potato gratin, creamed spinach, and garlic butter mushrooms.
These are original recipe guides, not kitchen-tested recipes. Cooking times are estimates; use the texture and temperature cues provided. Images are AI-generated illustrations of the dishes, so your results may look different.
Choose sides that fit your Christmas dinner
For six to eight people, four or five sides are a useful starting point. Choose one potato or rice dish, one rich bake, one or two green vegetables, and a salad or tangy accompaniment. Adjust for appetites and traditions. Recipe yields below are side portions, and a menu with many dishes usually needs smaller portions of each.
Short on oven space? Pair mashed potatoes with skillet corn, mushrooms, slaw, and cranberry sauce. If you want roasted vegetables, reserve oven time while your main dish rests, following its own cooking guidance. Do not assume a 350°F casserole and 425°F roast vegetable will finish on the same schedule.
1. Garlic Mashed Potatoes
The soft, buttery anchor for turkey gravy or roast beef juices.
Serves: 8 · Total time: 40 min
Ingredients
- 3 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 6 peeled garlic cloves
- 6 tbsp butter
- 3/4–1 cup warm whole milk
- 1 tsp fine salt, plus salt for water
- 1/4 tsp black pepper
How to make it
Cover potatoes and garlic with cold salted water. Bring to a boil, then simmer 15–20 minutes until easily pierced. Drain well and let steam dry for 2 minutes. Mash by hand with butter, then fold in 3/4 cup warm milk, salt and pepper. Add remaining milk a little at a time if needed.
Practical tip: Avoid a food processor: it can make the potatoes gluey. Make a day ahead, chill promptly, then reheat covered with a splash of milk to 165°F.
2. Crispy Rosemary Roast Potatoes
Choose these when you want crisp edges rather than another creamy casserole.
Serves: 8 · Total time: 65 min
Ingredients
- 3 lb russet potatoes, peeled and cut into 1 1/2-inch pieces
- 1/4 cup olive oil
- 1 tbsp chopped rosemary
- 1 tsp fine salt
- 1/2 tsp pepper
How to make it
Heat oven to 425°F. Simmer potatoes in salted water for 8–10 minutes until the outsides soften but centers stay firm. Drain and shake gently in the pot to roughen edges. Toss with oil, rosemary, salt and pepper. Spread on two rimmed sheet pans and roast 40–45 minutes, turning halfway, until browned and tender.
Practical tip: Crowding makes potatoes steam. Serve soon after roasting; crisp potatoes lose their crunch under foil.
3. Gruyere Potato Gratin
Thin layers and a bronzed cheese crust suit a smaller, sit-down Christmas dinner.
Serves: 8 · Total time: 95 min
Ingredients
- 2 1/2 lb Yukon Gold potatoes, sliced 1/8 inch thick
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 2 minced garlic cloves
- 1 tsp thyme leaves
- 1 tsp fine salt
- 1/4 tsp pepper
- 1 1/2 cups shredded Gruyere
- butter for the dish
How to make it
Heat oven to 375°F. Butter a 9-by-13-inch baking dish. Mix cream, milk, garlic, thyme, salt and pepper. Layer half the potatoes and half the cheese; repeat. Pour cream mixture over. Cover with foil and bake 45 minutes. Uncover and bake 25–35 minutes more until the center potatoes are tender and the top is golden. Rest 10 minutes.
Practical tip: Use an even slice thickness so the center cooks at the same rate as the edges. A cold assembled gratin needs extra baking time.
4. Maple Pecan Sweet Potatoes
A modest maple glaze gives sweet potatoes holiday flavor without a marshmallow topping.
Serves: 8 · Total time: 45 min
Ingredients
- 3 lb sweet potatoes, peeled and cut into 3/4-inch half-moons
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 3/4 tsp fine salt
- 1/2 cup chopped pecans
How to make it
Heat oven to 425°F. Toss sweet potatoes with oil, maple syrup, cinnamon and salt. Divide between two parchment-lined sheet pans. Roast 25–35 minutes, turning once, until tender. Add pecans during the last 5 minutes, checking so they do not burn.
Practical tip: For a nut-free table, leave out the pecans and use toasted pumpkin seeds only if appropriate for your guests.
5. Green Bean Mushroom Casserole
Fresh beans and a quick mushroom sauce keep this holiday classic from tasting flat.
Serves: 8 · Total time: 55 min
Ingredients
- 2 lb trimmed green beans
- 3 tbsp butter
- 12 oz sliced mushrooms
- 2 minced garlic cloves
- 3 tbsp flour
- 1 cup low-sodium vegetable broth
- 1 cup whole milk
- 3/4 tsp fine salt
- 1/4 tsp pepper
- 1 1/2 cups crispy fried onions
How to make it
Heat oven to 375°F. Boil beans 4 minutes, drain and cool under cold water. Melt butter in a skillet; cook mushrooms 8–10 minutes. Add garlic for 30 seconds, then flour for 1 minute. Gradually whisk in broth and milk; simmer until thickened. Season, combine with drained beans in a 9-by-13-inch dish and bake 20 minutes. Top with onions and bake 5–10 minutes until bubbling.
Practical tip: Prepare sauce and beans a day ahead and refrigerate separately. Keep onions dry and add them at the end.
6. Lemon Green Beans Almondine
A light, stovetop alternative when the oven is full of a roast and potatoes.
Serves: 6 · Total time: 20 min
Ingredients
- 1 1/2 lb trimmed green beans
- 3 tbsp butter
- 1/3 cup sliced almonds
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp fine salt
- 1/4 tsp pepper
How to make it
Boil beans in salted water 4–6 minutes until crisp-tender; drain. In a wide skillet, melt butter over medium-low heat and toast almonds 2–4 minutes, stirring. Add beans and toss until hot. Finish with lemon zest, juice, salt and pepper.
Practical tip: Watch the almonds closely: they go from pale to burnt quickly. For nut allergies, omit them and finish with chopped parsley.
7. Balsamic Brussels Sprouts
Dark, crisp cut sides balance the sweetness of glazed ham.
Serves: 6 · Total time: 35 min
Ingredients
- 2 lb Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 3/4 tsp fine salt
- 1/4 tsp pepper
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 1/4 cup dried cranberries
- 1/4 cup chopped toasted walnuts
How to make it
Heat oven to 425°F. Toss sprouts with oil, salt and pepper. Arrange cut sides down on a large sheet pan. Roast 25–30 minutes until tender with browned edges. Mix vinegar and honey, then toss with the hot sprouts, cranberries and walnuts before serving.
Practical tip: Add the glaze after roasting so the honey does not scorch. Use two pans if the sprouts overlap. Omit walnuts for a nut-free version.
8. Honey Thyme Carrots
Whole slender carrots bring color and an elegant shape to the table.
Serves: 6 · Total time: 35 min
Ingredients
- 2 lb slender carrots, peeled and halved lengthwise if thick
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp thyme leaves
- 1/2 tsp fine salt
- 1/4 tsp pepper
How to make it
Heat oven to 400°F. Toss carrots with oil, honey, thyme, salt and pepper on a lined sheet pan. Roast 25–30 minutes, turning once, until tender and lightly caramelized. Very thick carrots may need 5–10 minutes more.
Practical tip: Cut carrots to similar thicknesses. If the glaze darkens before they soften, cover loosely with foil to finish.
9. Parmesan Roasted Broccoli
Crisp florets provide welcome texture beside stuffing or mashed potatoes.
Serves: 6 · Total time: 30 min
Ingredients
- 2 lb broccoli florets, dried thoroughly
- 3 tbsp olive oil
- 1/2 tsp fine salt
- 1/4 tsp pepper
- 1/2 cup finely grated Parmesan
- 1 tbsp lemon juice
How to make it
Heat oven to 425°F. Toss broccoli with oil, salt and pepper. Spread between two sheet pans and roast 18–22 minutes, turning once. Sprinkle with Parmesan and roast 3 minutes more. Add lemon juice just before serving.
Practical tip: Wet broccoli steams instead of browning. Dry after washing, and keep the florets in a single layer.
10. Cauliflower Cheese
A rich vegetable bake with a smooth cheddar sauce and golden top.
Serves: 8 · Total time: 50 min
Ingredients
- 1 large cauliflower, about 2 1/2 lb, cut into florets
- 3 tbsp butter
- 3 tbsp flour
- 2 cups whole milk
- 1 tsp Dijon mustard
- 1/2 tsp fine salt
- 1/4 tsp pepper
- 2 cups shredded sharp cheddar, divided
- 1/3 cup panko
- 1 tbsp melted butter
How to make it
Heat oven to 400°F. Boil cauliflower 5 minutes and drain very well. Melt butter, stir in flour for 1 minute, then whisk in milk gradually. Simmer until thick. Off heat, add mustard, seasonings and 1 1/2 cups cheese. Combine with cauliflower in a greased 2-quart dish, top with remaining cheese and panko tossed with melted butter, and bake 20–25 minutes until bubbling and golden.
Practical tip: Let boiled cauliflower drain while making the sauce; trapped water makes a thin, watery bake.
11. Creamed Spinach
A steakhouse-style side that is especially good with roast beef.
Serves: 6 · Total time: 25 min
Ingredients
- 20 oz frozen chopped spinach, thawed and squeezed dry
- 2 tbsp butter
- 1 finely chopped shallot
- 2 minced garlic cloves
- 1 tbsp flour
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup Parmesan
- 1/2 tsp fine salt
- 1/8 tsp nutmeg
- pepper to taste
How to make it
Melt butter in a saucepan and soften shallot 3–4 minutes. Add garlic for 30 seconds and flour for 1 minute. Whisk in cream and milk; simmer until slightly thickened. Stir in spinach and heat for 5–7 minutes. Add Parmesan, salt, nutmeg and pepper.
Practical tip: Squeeze spinach in a clean kitchen towel. Reheat gently with a splash of milk if made a day ahead.
12. Garlic Butter Mushrooms
A savory, quick skillet side that does not take another oven rack.
Serves: 6 · Total time: 25 min
Ingredients
- 1 1/2 lb cremini mushrooms, halved
- 1 tbsp olive oil
- 3 tbsp butter
- 3 minced garlic cloves
- 1 tsp thyme leaves
- 1/2 tsp fine salt
- 1/4 tsp pepper
- 1 tbsp chopped parsley
How to make it
Heat a large skillet over medium-high heat. Cook mushrooms in oil in two batches for 6–8 minutes each, turning occasionally, until browned and their released liquid evaporates. Return all mushrooms to the pan. Lower heat, add butter, garlic and thyme, and cook 1–2 minutes. Season and finish with parsley.
Practical tip: A crowded pan gives you boiled mushrooms. Brown in batches before adding butter and garlic.
13. Sage and Onion Stuffing
Craggy toasted bread and soft aromatic vegetables make a classic turkey pairing.
Serves: 8 · Total time: 65 min
Ingredients
- 10 cups dry 1-inch bread cubes, about 1 lb
- 6 tbsp butter
- 1 large diced onion
- 3 diced celery stalks
- 1 tbsp chopped fresh sage
- 1 tsp thyme
- 2–2 1/2 cups low-sodium broth
- 2 beaten eggs
- 1/2 tsp fine salt
- 1/2 tsp pepper
How to make it
Heat oven to 350°F. Butter a 9-by-13-inch dish. Soften onion and celery in butter for 8–10 minutes; add herbs. Mix with bread. Whisk 2 cups broth with eggs, salt and pepper, then toss with bread. Add more broth only until evenly moist, not soupy. Transfer to dish, cover and bake 30 minutes. Uncover and bake 15–20 minutes more until crisp on top and the center reaches 165°F.
Practical tip: Bake separately from poultry for easier timing. Dry fresh bread in a low oven before measuring if needed.
14. Baked Cheddar Mac and Cheese
A familiar, substantial side for families who like a comfort-food Christmas menu.
Serves: 8 · Total time: 45 min
Ingredients
- 12 oz elbow macaroni
- 3 tbsp butter
- 3 tbsp flour
- 3 cups whole milk
- 1 tsp Dijon mustard
- 1/2 tsp fine salt
- 1/4 tsp pepper
- 3 cups shredded cheddar, divided
- 1/2 cup panko
- 1 tbsp melted butter
How to make it
Heat oven to 375°F. Boil pasta 2 minutes less than package directions; drain. Melt butter, stir in flour for 1 minute, then whisk in milk. Simmer until thick. Off heat add mustard, seasonings and 2 1/2 cups cheese. Fold in pasta, put in a greased 2-quart dish and top with remaining cheese and panko mixed with melted butter. Bake 20–25 minutes until bubbling.
Practical tip: Shred a block of cheese for a smoother sauce. Avoid boiling the sauce after adding cheese.
15. Creamy Skillet Corn
Frozen corn makes this a convenient last-minute addition without oven time.
Serves: 6 · Total time: 20 min
Ingredients
- 4 cups frozen corn
- 2 tbsp butter
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1 tbsp cornstarch
- 1/2 tsp fine salt
- 1/4 tsp pepper
- 2 tbsp chopped chives
- 2 strips cooked bacon, crumbled (optional, as pictured)
How to make it
Melt butter in a skillet and cook corn for 5 minutes. Stir in cream. Whisk milk with cornstarch, pour into the pan and simmer 5–7 minutes, stirring, until corn is hot and sauce coats the kernels. Add salt, pepper, chives and optional cooked bacon.
Practical tip: If it thickens while standing, loosen with a splash of milk. Taste before adding sugar; most sweet corn needs none.
16. Savory Corn Pudding
This soft, spoonable egg-set bake offers a different texture from skillet corn.
Serves: 8 · Total time: 60 min
Ingredients
- 3 cups thawed frozen corn
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 tbsp melted butter
- 3 tbsp flour
- 3/4 tsp fine salt
- 1/4 tsp pepper
- 2 tbsp chopped chives
How to make it
Heat oven to 350°F. Grease a shallow 2-quart baking dish. Whisk eggs, milk, cream, butter, flour, salt and pepper until smooth. Stir in corn and chives. Bake 40–50 minutes until the center is set and reaches 160°F; it should not be liquid when gently shaken. Rest 10 minutes.
Practical tip: Use a shallow dish so the center sets before the edges overcook. Refrigerate leftovers promptly.
17. Garlic Parmesan Pull-Apart Rolls
A shortcut bread side for catching gravy and passing around the table.
Serves: 12 rolls · Total time: 30 min
Ingredients
- 12 fully baked connected dinner rolls
- 4 tbsp melted butter
- 2 minced garlic cloves
- 2 tbsp chopped parsley
- 1/3 cup finely grated Parmesan
- 1/2 cup shredded mozzarella
How to make it
Heat oven to 350°F. Keep rolls connected and place in a foil-lined baking dish. Gently open the seams without separating the rolls completely and tuck mozzarella between them. Mix butter, garlic and parsley, and brush over tops and into the seams. Sprinkle with Parmesan. Cover with foil and warm 10 minutes; uncover for 5–8 minutes until hot and lightly golden.
Practical tip: These use baked rolls, not raw dough. Check the package warming guidance and reduce time for small rolls.
18. Orange Cranberry Sauce
A tart, jewel-red spoonful cuts through rich potatoes and gravy.
Serves: 8 · Total time: 20 min plus cooling
Ingredients
- 12 oz fresh or frozen cranberries
- 3/4 cup sugar
- 1/2 cup orange juice
- 1/2 cup water
- 1 tsp orange zest
- pinch of salt
How to make it
Bring sugar, juice and water to a simmer in a saucepan. Stir in cranberries and salt. Simmer uncovered 10–15 minutes, stirring occasionally, until berries burst and sauce thickens. Stir in zest. Cool, then refrigerate; it thickens more as it chills.
Practical tip: Make up to 3 days ahead and keep refrigerated. The orange zest should include the colored peel, not the bitter white pith.
19. Apple Cranberry Slaw
A crunchy, no-oven option with a tangy dressing for ham dinners.
Serves: 8 · Total time: 20 min
Ingredients
- 5 cups shredded green cabbage
- 1 cup shredded red cabbage
- 2 thinly sliced apples
- 1/2 cup dried cranberries
- 1/3 cup toasted pecans (optional, as pictured)
- 1/4 cup olive oil
- 3 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1/2 tsp fine salt
- 1/4 tsp pepper
How to make it
Whisk oil, vinegar, mustard, honey, salt and pepper in a large bowl. Add both cabbages, apples, cranberries and optional pecans. Toss thoroughly and refrigerate 20 minutes before serving if time allows. Toss again before bringing to the table.
Practical tip: Shred cabbage and mix dressing a day ahead; slice apples and combine on serving day for the best crunch.
20. Pear Pomegranate Green Salad
Fresh greens and fruit make a bright counterpoint to casseroles.
Serves: 6 · Total time: 15 min
Ingredients
- 6 cups mixed salad greens
- 2 ripe firm pears, thinly sliced
- 1/2 cup pomegranate arils
- 1/3 cup crumbled goat cheese
- 1/3 cup toasted pecans
- 3 tbsp olive oil
- 1 1/2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/4 tsp fine salt
- pepper to taste
How to make it
Whisk oil, vinegar, mustard, honey, salt and pepper. Put dry greens on a platter, add pears and pomegranate, and scatter over goat cheese and pecans. Dress lightly just before serving, passing any extra dressing separately.
Practical tip: Keep pears firm enough to slice cleanly. Store washed greens, dressing and toppings separately until dinner. Omit pecans for a nut-free version.
21. Roasted Butternut Squash with Sage
Earthy sage keeps naturally sweet squash firmly in the savory camp.
Serves: 6 · Total time: 40 min
Ingredients
- 2 1/2 lb peeled, seeded butternut squash, cut into 3/4-inch cubes
- 3 tbsp olive oil
- 1 tbsp finely chopped fresh sage, plus 6 whole leaves for garnish
- 3/4 tsp fine salt
- 1/4 tsp pepper
How to make it
Heat oven to 425°F. Toss squash with oil, sage, salt and pepper. Spread on two lined sheet pans. Roast 25–35 minutes, turning once, until tender and browned at the corners. Toss the whole sage leaves in a little oil and add for the last 5 minutes.
Practical tip: Buy peeled squash to shorten prep time. Match cube size so the smaller pieces do not burn before larger ones soften.
22. Braised Red Cabbage with Apples
A tangy, colorful side that reheats well and suits ham or pork.
Serves: 8 · Total time: 65 min
Ingredients
- 1 medium red cabbage, about 2 lb, cored and thinly sliced
- 1 sliced onion
- 2 peeled, sliced apples
- 2 tbsp butter
- 1/4 cup apple cider vinegar
- 1/2 cup apple juice
- 2 tbsp brown sugar
- 3/4 tsp fine salt
- 1/4 tsp pepper
How to make it
Melt butter in a large covered pot and soften onion for 5 minutes. Add cabbage, apples, vinegar, juice, sugar, salt and pepper. Cover and simmer over low heat 40–50 minutes, stirring occasionally, until tender. Add a splash of water if it catches; uncover at the end if too wet.
Practical tip: Make a day ahead, cool promptly and refrigerate. Reheat until steaming throughout and 165°F.
23. Lemon Herb Rice Pilaf
A stovetop starch for guests who would rather skip a second potato dish.
Serves: 6 · Total time: 35 min
Ingredients
- 1 1/2 cups long-grain white rice, rinsed and drained
- 2 tbsp olive oil
- 1 small diced onion
- 2 1/4 cups low-sodium vegetable broth
- 1/2 tsp fine salt
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/4 cup chopped parsley
How to make it
Soften onion in oil in a saucepan for 5 minutes. Add rice and stir 1 minute. Add broth and salt, bring to a boil, cover and reduce to low. Cook 15–18 minutes until liquid is absorbed; follow the rice package if its ratio differs. Remove from heat, rest covered 10 minutes, then fluff with zest, juice and parsley.
Practical tip: Keep the lid on while cooking. Cool leftover rice promptly in shallow containers rather than leaving it in the pot.
24. Maple Dijon Roasted Parsnips
Parsnips bring a nutty, earthy flavor distinct from sweeter carrots.
Serves: 6 · Total time: 40 min
Ingredients
- 2 lb parsnips, peeled and cut into even batons
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1/2 tsp fine salt
- 1/4 tsp pepper
How to make it
Heat oven to 400°F. Remove woody cores from large parsnips. Whisk oil, syrup, mustard, salt and pepper. Toss with parsnips on a lined sheet pan and spread in one layer. Roast 25–35 minutes, turning once, until tender and browned.
Practical tip: Slender parsnips usually have softer cores. Check early because maple-coated tips can darken quickly.
25. Peas with Mint and Shallots
A fast green side for the final few minutes before dinner.
Serves: 6 · Total time: 20 min
Ingredients
- 4 cups frozen peas
- 2 tbsp butter
- 2 shallots, peeled and cut into thin wedges
- 2 tbsp water
- 2 tbsp chopped fresh mint
- 1 tsp lemon zest
- 1/2 tsp fine salt
- 1/4 tsp pepper
How to make it
Soften and lightly brown shallot wedges in butter over medium heat for 6–8 minutes. Add peas and water, cover and cook 4–6 minutes, stirring once, until hot. Uncover, let excess water evaporate, and add mint, zest, salt and pepper.
Practical tip: Add mint at the end to keep its flavor fresh. Cook close to serving time for brighter color.
A manageable make-ahead plan
Two to three days before: Make the cranberry sauce, check serving dishes, and write down oven temperatures. Shop for fresh herbs and salad ingredients; check labels for guest allergies.
The day before: Make braised cabbage or mashed potatoes if using them. Prepare casserole components and refrigerate promptly. Wash and thoroughly dry greens. Shred cheese and mix salad dressings. Keep crisp toppings separate.
On Christmas Day: Schedule gratin and stuffing around your main dish. Reheat chilled dishes fully; a cold casserole will take longer than a freshly assembled warm one. Cook quick green vegetables near serving time, dress salad at the last moment, and put bread on the table once dinner is ready.
Serving and storing leftovers safely
Keep hot dishes at 140°F or above and cold food at 40°F or below. Refrigerate perishable leftovers in shallow containers within two hours, or one hour if the temperature is above 90°F. Use refrigerated leftovers within three to four days and reheat to 165°F. These storage and reheating guidelines come from the USDA guidance on leftovers and food safety.
Christmas side dish questions
Which sides work best with Christmas ham?
Apple cranberry slaw and braised red cabbage bring acidity to balance a salty or sweet-glazed ham. Add roasted potatoes or sweet potatoes for a filling side, then peas or green beans for something green.
What can I make without using the oven?
Mashed potatoes, green beans almondine, creamed spinach, garlic butter mushrooms, skillet corn, rice pilaf, braised cabbage, and peas all cook on the stovetop. Slaw and pear salad need no cooking, and cranberry sauce can be made in advance.
Can I double these recipes?
Double ingredients, but keep pan depth and crowding similar. Use two casserole dishes or sheet pans instead of one deeper dish, and check doneness rather than simply doubling the time. A doubled pot of rice may behave differently, so two batches can be easier to manage.
Which options suit a vegan guest?
The roast potatoes, Brussels sprouts, squash, rice pilaf, and parsnips use plant-based ingredients as written. Check broth and condiment labels. Use maple syrup instead of honey for carrots or slaw; avoid butter, dairy, and cheese in any adapted dish and use separate serving utensils where needed.
