38 Satisfying Christmas Dinner Side Dishes

Fragrant vanilla-bean butter does double duty here—it both flavors the squash and softens the skin during roasting. The greater the variety of winter squash you use, the more interesting the dish will be. Top it all off with fried sage leaves for a simple and easy side dish.

Chef Tyler Florence uses beets and their greens to make this fresh and vibrant side dish. If you can't find beets with beautiful greens, Swiss chard or curly spinach leaves can be used instead.

Wrapped in salty speck and glazed with date molasses, these bundles of crisp, tender haricots verts are the perfect pairing for beef or duck. Date molasses is thinner than standard molasses, so it needs to be cooked down to reach a glaze consistency; if it sets up too much, gently reheat it.

This salad celebrates the often-underrated vegetable sides that accompany a traditional British Sunday roast.

Chef Geoffrey Zakarian's herb-packed salad dressing is brightly flavored, sweet and tangy; it's like green goddess dressing but without the mayonnaise or sour cream.

Instead of cooking mushrooms in a skillet, Geoffrey Zakarian roasts them in the oven until tender before tossing them in a buttery red wine sauce with garlic and fresh herbs.

Chef Gavin Kaysen of Spoon and Stable in Minneapolis has a version of this rich creamed spinach on his menu. Just how much do Minnesotans love cheese curds? The restaurant sold 8,459 orders of the dish in its first 10 months.

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.

Properly cooked wild rice retains a pleasant crunch that adds satisfying texture to this fried rice. Paired with lightly spicy mustard greens, sweet celery, and tender, meaty mushrooms, it's an earthy, savory side dish that could be a meal on its own.

Collards are often paired with bacon, but one of our favorite twists is to flavor the greens with spicy pepperoni.

This luscious side dish can be prepared up to three days ahead. The duo of sweet parsnip and creamy spinach is unbeatable.

Holiday Make-Ahead Tip: These potatoes can be baked up to five hours ahead; let them stand at room temperature. Rewarm them in the oven before serving.

The genius idea here is pulsing sliced pepperoni with bread crumbs to add a ton of extra flavor and a great crunch to broccoli.

This recipe is as fun to eat as monkey bread, but a lot less time-consuming to make. Grace Parisi spreads her buttery biscuit dough with a savory onion-Gruyère mixture, stacks layers of it sideways in a loaf pan, then bakes it until golden and fluffy.

This quick side comes together in under an hour, and is flavored with ground cumin, ground coriander, and cayenne pepper for a kick.

Buying beets with the beet greens still attached is like getting two ingredients in one. To turn them into this fabulous salad, roast the beets until they're sweet, blanch the greens until they're tender, then toss both with olive oil, lemon and anchovies.

Cookbook author Heidi Swanson shares this bread pudding in Super Natural Every Day.

"Blood oranges are part of my Sicily fascination," Renato Poliafito says. He uses the segments to add color and tang to green beans and reduces the juice with balsamic vinegar to make the dressing.

The combination of pecorino and Parmesan cheeses gives these potatoes a great cheesy depth.

This classic is updated with deeply flavored cheddar and a crunchy topping of crumbled crackers and toasted almonds.

Adding butternut squash and whole spices is a lovely way to jazz up rice.

Inspired by the pickled pearl onions that became a family tradition ("Mom just served them straight out of the jar and threw a toothpick at them"), Barbara Lynch bakes fresh pearl onions in a mixture of cream, garlic, shallots and bacon, then tops it all with a crispy panko crust.

The only thing better than a full plate of caramelized brussels sprouts is a plate of brussels sprouts with pancetta.

Chef JJ Johnson spices up roasted broccoli by tossing the vegetables in a coriander-cumin-garlic oil.

Made with sweet squash, hearty kale, juicy pomegranate seeds, and creamy feta, Hedley & Bennett founder Ellen Bennett's wheat berry salad is the ultimate winter side dish.

Top Chef judge Gail Simmons' extra-large potato pancake can be topped with anything from meat to cheese to eggs, but it's also delicious served on its own.

Chef Traci Des Jardins' chicory salad has just the right amount of sweetness from kumquats and dates, and it makes for a fantastic addition to any Christmas dinner.

Inspired by älplermagronen, Alpine farmers' macaroni, this macaroni and cheese gets rich flavor from Gruyère and a lush creaminess from Raclette. Traditional versions of this dish are served with applesauce; as a nod to that flavor play, we've added some shallots that are quickly pickled in apple cider vinegar to balance the cheesy richness.

A quick, high-temperature oven roast on a baking sheet yields crispy, golden brown brussels sprouts and almost-charred, smoky broccoli. Tossed in a sweet and tangy sauce studded with tart cranberries, Fresno chiles, and shallots, the vegetables become an easy, elegant side dish.

At the Brooklyn brasserie Francie, John Winterman and Christopher Cipollone offer this cozy side dish of pureed parsnips. To make it, 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. A garnish of diced green apples adds tart, mouthwatering acidity and refreshing crunch, while a generous drizzle of brown butter lends a pleasant richness.

Smashing steamed potatoes creates craggy edges that soak up plenty of the aromatic sage-infused browned butter. Pick out similar-sized potatoes to ensure even cooking.

Browned mushrooms, fresh sage, and lemon juice dress up this version of a classic mushroom-barley salad

F&W editor Melanie Hansche really disliked sauerkraut growing up, but sweeter, milder "rotkohl" she could get on board with. This sweet-and-sour, traditional Bavarian braised red cabbage is always served with goose, duck, or pork.

Puntarelle stays bright and crisp in this salad, while beets bring a tender, earthy sweetness. Puntarelle is a specialty buy—check your local farmers market, or substitute another bitter chicory.

In this rich, beautiful gratin, potatoes and onions are arranged in concentric circles, coated in a creamy cheese sauce, and topped off with a few more handfuls of shredded cheese. A quick run under the broiler at the end browns the top of the gratin for a little extra flavor and texture.

Swiss chard lends a pleasant earthiness to this hearty stuffing; meaty chestnuts add texture and richness. Choose high-quality crusty bread for this recipe to ensure a fluffy texture and crisp top.

For this riff on Korean soy sauce–braised potatoes, 2021 F&W Best New Chef Angel Barreto of Anju in Washington, D.C., 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.

Instead of dried flaked or shredded coconut, chef Biju Thomas uses meaty fresh coconut in this vegetable dish. You can find the fresh chunks in some well-stocked produce sections, or buy the frozen unsweetened variety at Trader Joe's or a natural food store. Fried mustard seeds, coriander, and chiles light up the dish with color and texture.