10 Easy Christmas Side Dishes Everyone Will Savor — Festive Flavors, Zero Stress

You’ve got the roast going, the tree is twinkling, and your playlist is on point. Now you need side dishes that bring the cheer without bringing chaos. These 10 easy Christmas sides are fast, flavorful, and totally family-friendly. We’re talking crispy, creamy, buttery, bright—everything your holiday table craves.

Every recipe is simple, scalable, and designed to make your main dish shine. Mix-and-match, prep ahead, and pick your favorites—no culinary degree required. Ready to assemble your dream Christmas spread?

1. Brown Butter Garlic Mashed Potatoes That Steal the Spotlight

These mashed potatoes are cloud-level fluffy with a nutty twist from brown butter and mellow, roasted garlic. They’re the side dish everyone reaches for first, and they go with literally everything—from beef to turkey to salmon. Bonus: they reheat like a dream.

Ingredients:

• 3 pounds Yukon Gold potatoes, peeled and cut into chunks
• 1 head garlic
• 6 tablespoons unsalted butter
• 3/4 cup whole milk, warmed
• 1/2 cup sour cream
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• Olive oil, for roasting garlic
• Chives or parsley, chopped (optional)

Instructions:

1. Roast the garlic: Heat oven to 400°F (200°C). Slice the top off the garlic head to expose cloves, drizzle with olive oil, wrap in foil, and roast 35–40 minutes until soft and golden. Cool, then squeeze out the cloves.
2. Boil the potatoes: Place potatoes in a pot, cover with cold water, and add 1 teaspoon salt. Bring to a boil and cook 15–18 minutes until fork-tender. Drain well.
3. Make brown butter: In a small saucepan, melt the butter over medium heat, swirling, until it turns golden and smells nutty (about 4–5 minutes). Don’t let it burn.
4. Mash and mix: Mash potatoes. Stir in warm milk, sour cream, roasted garlic, and brown butter. Season with salt and pepper to taste.

Top with chopped chives or parsley for color. Want it extra luxe? Fold in a handful of grated Parmesan or a splash of cream. Keep warm in a slow cooker on low with a pat of butter on top to prevent drying.

2. Maple-Roasted Carrots With Crispy Pecans and Feta Snow

Sweet, glossy carrots meet crunchy toasted pecans and salty crumbles of feta—aka the side that keeps everyone sneaking bites. It looks fancy but takes almost no effort, and the maple glaze caramelizes into pure holiday magic.

Ingredients:

• 2 pounds carrots, peeled and cut on a bias into 1/2-inch slices or use baby carrots
• 2 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup pecans, roughly chopped
• 1/3 cup crumbled feta
• Fresh thyme leaves, for garnish (optional)

Instructions:

1. Heat oven to 425°F (220°C). Line a sheet pan with parchment.
2. Toss carrots with olive oil, maple syrup, vinegar, cinnamon, salt, and pepper. Spread in a single layer.
3. Roast 20 minutes, stir, then scatter pecans around the carrots. Roast 8–10 minutes more until carrots are tender and lightly caramelized.
4. Transfer to a platter and sprinkle with feta and thyme.

Swap pecans for walnuts or pistachios, or use goat cheese instead of feta. If you like heat, add a pinch of red pepper flakes to the glaze. Serve alongside ham or roasted chicken to balance savory richness.

3. Parmesan-Herb Pull-Apart Rolls That Vanish in Minutes

Warm, buttery rolls dusted with Parmesan and fresh herbs are a holiday staple for a reason. These are semi-homemade (hi, store-bought dough!) but taste like you baked all day. Pull apart, swipe through gravy, repeat.

Ingredients:

• 1 pound refrigerated pizza dough or 12 frozen dinner rolls (thawed)
• 4 tablespoons unsalted butter, melted
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil
• 2 garlic cloves, grated
• 1 tablespoon chopped parsley
• 1 teaspoon chopped rosemary
• 1/2 teaspoon kosher salt
• Freshly cracked pepper, to taste

Instructions:

1. Heat oven to 375°F (190°C). Lightly grease a 9-inch round cake pan.
2. If using pizza dough, cut into 12 pieces and roll into balls. Arrange dough balls in the pan, leaving a little space between them.
3. Mix melted butter, olive oil, garlic, parsley, rosemary, salt, and pepper. Brush generously over the dough. Sprinkle with Parmesan.
4. Bake 18–22 minutes until puffed and golden. Brush with any remaining butter mixture.

Serve warm with honey butter for a sweet-savory twist. Add chopped sage or thyme if you’re feeling festive. Making ahead? Bake, cool, wrap, and rewarm in a 300°F oven for 8–10 minutes.

4. Cranberry-Orange Relish That Pops With Zest

This isn’t your canned jelly situation—this is bright, tangy, and slightly sweet cranberry relish that wakes up your plate. It’s no-cook, takes 10 minutes, and pairs with turkey, pork, and even brie on crackers. The orange zest? Absolute magic.

Ingredients:

• 12 ounces fresh cranberries (about 3 cups), rinsed
• 1 large orange, zested and segmented (remove pith and membranes)
• 1/2 cup granulated sugar (or more to taste)
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons chopped fresh mint (optional)

Instructions:

1. Add cranberries, orange segments, and sugar to a food processor. Pulse until finely chopped but not pureed.
2. Stir in orange zest, lemon juice, vanilla, and a pinch of salt. Taste and adjust sweetness.
3. Chill at least 1 hour for flavors to meld.

Fold in chopped mint before serving for a fresh finish. If you prefer it jammy, simmer the mixture 8–10 minutes instead. This keeps 5–7 days in the fridge, so make it ahead and relax.

5. Cheesy Baked Broccoli Gratin With Golden Breadcrumbs

Broccoli gets the holiday glow-up with a creamy Gruyère-and-cheddar sauce and a buttery breadcrumb crown. It’s cozy, cheesy, and crunchy—everything you need in a crowd-pleasing side. Even picky eaters get on board with this one.

Ingredients:

• 2 pounds broccoli florets
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed
• 1 cup shredded Gruyère
• 1/2 cup shredded sharp cheddar
• 1/2 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/2 cup panko breadcrumbs
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan

Instructions:

1. Heat oven to 400°F (200°C). Steam or blanch broccoli 2–3 minutes until crisp-tender. Drain well and pat dry.
2. Make the sauce: Melt butter in a saucepan over medium heat. Whisk in flour for 1 minute. Slowly whisk in warm milk until smooth and thickened, 3–4 minutes. Off heat, stir in Gruyère, cheddar, Dijon, salt, pepper, and garlic powder.
3. Toss broccoli with the cheese sauce and transfer to a greased 9×13-inch baking dish.
4. Mix panko with olive oil and Parmesan. Sprinkle over the top. Bake 18–22 minutes until bubbly with a golden crust.

Swap broccoli for cauliflower or do a mix for color. Want a lighter version? Use half-and-half milk and skip the cheddar. Finish with a squeeze of lemon for brightness.

6. Honey-Butter Brussels Sprouts With Crispy Bacon And Balsamic Drizzle

Roasty, caramelized Brussels sprouts with smoky bacon and a sweet-tangy glaze? You’re guaranteed clean plates. The honey-butter gloss makes them irresistible, and that final balsamic drizzle brings restaurant-level flavor at home.

Ingredients:

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons honey
• 1 tablespoon balsamic vinegar

Instructions:

1. Heat oven to 425°F (220°C). Toss sprouts with olive oil, salt, and pepper on a sheet pan. Scatter bacon over the top.
2. Roast 20–25 minutes, stirring once, until sprouts are browned and bacon is crisp.
3. Melt butter and honey together. Toss with hot sprouts, then drizzle with balsamic.

Add a handful of toasted hazelnuts or pecans for extra crunch. For a vegetarian version, skip the bacon and add smoked paprika. If your sprouts are huge, quarter them so they cook evenly.

7. Creamed Spinach With Nutmeg And Lemon Zest (Silky, Not Heavy)

Classic creamed spinach, but lighter and brighter. It’s silky from a simple cream sauce, gently spiced with nutmeg, and finished with lemon zest to keep things fresh. Perfect next to steak, salmon, or a holiday roast.

Ingredients:

• 2 pounds fresh baby spinach (or 24 ounces frozen, thawed and well drained)
• 2 tablespoons unsalted butter
• 1 small shallot, finely minced
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups half-and-half (or 1 cup milk + 1/2 cup cream)
• 1/3 cup grated Parmesan
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Zest of 1/2 lemon

Instructions:

1. If using fresh spinach, sauté in batches in a large skillet until wilted. Drain and squeeze out excess moisture, then chop.
2. In the same skillet, melt butter over medium heat. Cook shallot and garlic for 1–2 minutes until fragrant. Stir in flour and cook 1 minute.
3. Whisk in half-and-half and simmer until slightly thickened, 3–4 minutes. Stir in Parmesan, nutmeg, salt, and pepper.
4. Fold in spinach and warm through. Finish with lemon zest.

Make ahead and reheat gently on low. Add a pinch of red pepper flakes for heat, or swap Parmesan for Gruyère. Serve with crusty bread to scoop up the creamy goodness—seriously, don’t waste a drop.

8. Herbed Sourdough Stuffing With Apples, Celery, And Plenty Of Crunch

Stuffing is the soul of the holiday plate, and this version brings texture and flavor in every bite. Sourdough bread, sautéed aromatics, sweet apples, and lots of herbs make it classic with a twist. It’s crisp on top and soft in the middle—the dream.

Ingredients:

• 10 cups sourdough bread, cut into 1-inch cubes and dried (see tip)
• 6 tablespoons unsalted butter
• 1 large onion, diced
• 3 celery stalks, diced
• 2 apples (Honeycrisp or Granny Smith), diced
• 2 garlic cloves, minced
• 1/2 cup chopped fresh parsley
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 2 1/2–3 cups low-sodium chicken or vegetable broth, warmed
• 2 eggs, beaten
• Olive oil, for drizzling

Instructions:

1. Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large skillet, melt butter. Sauté onion and celery 6–8 minutes until softened. Add apples and cook 3 minutes more. Stir in garlic, parsley, sage, thyme, salt, and pepper for 1 minute.
3. In a large bowl, combine bread cubes with the sautéed mixture. Add 2 1/2 cups warm broth and eggs; toss until evenly moistened. Add more broth as needed—bread should be damp but not soggy.
4. Transfer to the baking dish. Drizzle with a little olive oil for crispness. Cover with foil and bake 25 minutes; uncover and bake 20–25 minutes more until golden on top.

To dry bread quickly, bake cubes at 300°F for 15–20 minutes. Add sausage or mushrooms for a heartier version. Leftovers fry up beautifully in a skillet with a dab of butter—breakfast win.

9. Lemon-Dill Green Beans With Toasted Almonds (Bright And Snappy)

These green beans bring crisp texture and citrusy lift to balance the rich dishes on the table. A quick steam, a toss in lemon-dill butter, and a shower of toasted almonds make them a must-have. They’re done in under 15 minutes—holiday miracle.

Ingredients:

• 1 1/2 pounds green beans, trimmed
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• Zest of 1 lemon, plus 1 tablespoon lemon juice
• 2 tablespoons chopped fresh dill (or 1 teaspoon dried)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup sliced almonds

Instructions:

1. Toast almonds in a dry skillet over medium heat for 3–4 minutes until golden. Set aside.
2. Steam or blanch green beans 3–4 minutes until just tender and bright green. Drain and pat dry.
3. In the same skillet, melt butter with olive oil. Add lemon zest, lemon juice, dill, salt, and pepper. Toss beans in the skillet to coat.
4. Transfer to a serving dish and sprinkle with toasted almonds.

Add crumbled feta or shaved Parmesan for extra richness. If making ahead, blanch beans and shock in ice water; reheat quickly in the skillet with the lemon-dill butter just before serving.

10. Sweet Potato Casserole With Pecan Crunch (Not Too Sweet, Perfectly Silky)

This is the crowd-pleaser that never gets old: smooth sweet potato base, cinnamon warmth, and a toasty pecan topping with just enough sweetness. It’s dessert-adjacent in the best way, and it pairs beautifully with savory mains. No marshmallows needed—unless you want them.

Ingredients:

• 3 pounds sweet potatoes, peeled and cut into chunks
• 4 tablespoons unsalted butter, melted
• 1/3 cup milk or half-and-half
• 1/4 cup pure maple syrup or brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon kosher salt
• 2 large eggs, lightly beaten

Topping:

• 1 cup chopped pecans
• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 4 tablespoons cold unsalted butter, cubed
• Pinch of salt
• Optional: 1 1/2 cups mini marshmallows (for half the casserole)

Instructions:

1. Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Boil sweet potatoes in salted water 15–18 minutes until tender. Drain and let steam off for 2–3 minutes.
3. Mash with melted butter, milk, maple syrup, vanilla, cinnamon, nutmeg, and salt. Stir in eggs once slightly cooled.
4. Spread mixture in the baking dish.
5. Make the topping: Mix pecans, brown sugar, flour, and a pinch of salt. Cut in cold butter until crumbly. Sprinkle over the sweet potatoes.
6. Bake 25–30 minutes until the top is golden. If adding marshmallows, sprinkle over half the casserole in the last 8–10 minutes and bake until toasted.

For extra depth, add a splash of bourbon to the mash. Want it dairy-free? Use coconut milk and vegan butter. Leftovers make a killer breakfast with Greek yogurt and a drizzle of honey—trust me.

Make-Ahead Game Plan

Want to go full zen on Christmas Day? Here’s how to work smarter:

• Mashed potatoes: Make 1–2 days ahead; reheat with a splash of milk and extra butter.
• Cranberry relish: Make up to a week ahead.
• Stuffing: Assemble the day before and bake day-of.
• Sweet potato casserole: Prep and refrigerate; add topping and bake before serving.
• Green beans: Blanch ahead; finish in skillet in 5 minutes.

Serving Suggestions To Tie It All Together

• Balance rich mains with bright sides (lemon-dill beans, cranberry relish).
• Mix textures: something creamy (mashed potatoes), something crunchy (pecans, almonds), something saucy (gravy or glazes).
• Garnish smart: fresh herbs, lemon zest, pomegranate arils, or a dusting of Parmesan make everything look festive.

There you go—10 easy Christmas side dishes that deliver big flavor without the stress. Pick a few, prep ahead, and watch your table light up with “wow, this is so good” energy. You’ve got this, and your holiday menu is about to be legendary.