Holiday Vegetable Side Dishes

Ombré Potato and Root Vegetable Gratin
Photo: © Con Poulos

Give your vegetables the shine they deserve with these holiday side dishes. Try your hand at a creamed kale recipe from Tyler Florence or roasted squash with crispy bulgur crumbs from F&W's Kay Chun. We've also got options for lemony fingerling potatoes, honey-glazed roasted root vegetables, roasted beets with beet green salsa verde and more.

01 of 16

Sautéed Collards and Cabbage with Gremolata

Sautéed Collards and Cabbage with Gremolata
© Con Poulos

These crunchy sauteed greens from TV chef Carla Hall get big flavor from garlic, lemon and crushed red pepper.

02 of 16

Roasted Winter Squash with Vanilla Butter

Roasted Winter Squash with Vanilla Butter
Con Poulos

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.

03 of 16

Roasted Beets with Beet Green Salsa Verde

Roasted Beets with Beet Green Salsa Verde
© John Kernick

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

04 of 16

Jerk-Spiced Brussels Sprouts, Cauliflower and Chickpeas

Jerk-Spiced Brussels Sprouts, Cauliflower and Chickpeas

Jonathon Sawyer makes a fantastic jerk spice blend to sprinkle on a mix of chickpeas, cauliflower and brussels sprouts after they’ve been roasted. You’ll have some left over, but the blend is also great on shrimp and chicken.

05 of 16

Roasted Cabbage with Warm Walnut-Rosemary Dressing

Roasted Cabbage with Warm Walnut-Rosemary Dressing

These hearty cabbage wedges, roasted until golden brown and topped with a fragrant, buttery dressing with rosemary and walnuts, can be made well in advance and served to a crowd.

06 of 16

Spinach-Shiitake Bread Puddings

Spinach-Shiitake Bread Puddings
© Lucy Schaeffer

Jean-Georges Vongerichten took the American stuffing basics and reconfigured them. This dressing, which he prefers to cook outside the bird, takes an unexpected form. It can be made ahead and rewarmed as the turkey rests.

07 of 16

Mixed Crudités with Green Goddess Dressing

Mixed Crudités with Green Goddess Dressing
© John Kernick

This elegant crudité is perfect for a hearty holiday meal: Lightly dressed vegetables are served in lettuce cups with Green Goddess dressing for dipping.

08 of 16

Flash-Roasted Broccoli with Spicy Crumbs

Flash-Roasted Broccoli with Spicy Crumbs

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

09 of 16

Sautéed Radishes with Orange Butter

Sautéed Radishes with Orange Butter

Emeril Lagasse sautés radishes and their greens with bacon, shallots and orange juice until they’re perfectly crisp-tender.

10 of 16

Lemony Salt-Roasted Fingerling Potatoes

Irish Dinner Menu

This lemon-scented herb salt makes a great seasoning for everything from roasted white fish to grilled chicken and pork to steamed vegetables—and of course, any kind of potato. Grinding the sage, rosemary and thyme into the salt, rather than just stirring it in, helps intensify and meld the flavors.

11 of 16

Roasted Beets with Pistachios, Herbs and Orange

Roasted Beets with Pistachios, Herbs and Orange

Beets are a no-brainer for healthy meals since they taste great even when they’re simply roasted with a little oil. Naomi Pomeroy goes beyond that, topping red and golden beet slices with a lively mixed-herb dressing, pistachios and celery leaves.

12 of 16

Gingered Green Beans

Gingered Green Beans
© Petrina Tinslay

Scott Conant makes his crisp-tender beans with ground ginger, since freshly grated ginger invariably creates unappealing little chunks.

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Honey-Glazed Roasted Root Vegetables

Honey-Glazed Roasted Root Vegetables
© John Kernick

The secret to this sweet, slightly tangy dish: the touch of sherry vinegar in the glaze.

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Sautéed Rainbow Chard with Garlic and Lemon

Sautéed Rainbow Chard with Garlic and Lemon

For a gorgeous, relatively light Christmas side dish, Fabio Trabocchi turns to rainbow chard, which has crisp-tender stalks in an array of bright yellows, pinks and reds. Plain green Swiss chard is delicious here too.

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Roasted Garlic-Parmigiano Broccoli

Roasted Garlic-Parmigiano Broccoli

Roasting broccoli makes it sweet; topping it with Parmigiano-Reggiano cheese and broiling it makes it addictively crispy and almost nutty tasting.

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Ombré Potato and Root Vegetable Gratin

Ombré Potato and Root Vegetable Gratin
© Con Poulos

TV chef Carla Hall layers red beets, sweet potatoes, Yukon Golds and turnips for her fantastic vegetarian gratin, which she top with a crispy Parmesan cheese crust.

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