12 Classic Christmas Side Dishes to Complete Your Holiday Table

A well-rounded Christmas dinner is about more than just the main dish.

The right side dishes bring variety and balance, complementing the flavors of your centerpiece while showcasing traditional holiday ingredients.

From rich, creamy potato dishes to vibrant vegetable preparations, this list includes some of the most popular Christmas sides from North America and Europe.

Whether it’s a classic green bean casserole from the U.S., France’s indulgent Gratin Dauphinois, or Spain’s bold and flavorful garlic potatoes, these recipes are timeless and versatile enough to pair with any Christmas main course.

Each dish is steeped in tradition and crafted to bring warmth and flavor to your table, making them the perfect addition to your holiday meal.

1. Roasted Brussels Sprouts with Bacon

A staple US dish, also very popular on the British Isles. This is a savory side dish of caramelized Brussels sprouts with crispy bacon.

Ingredients:
• 1 lb Brussels sprouts, halved
• 6 slices bacon, chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

How to Make:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper in a bowl.
3. Spread them on a baking sheet and scatter chopped bacon over the top.
4. Roast for 20 minutes, stirring halfway through.
5. Add garlic in the last 5 minutes of cooking. Roast until sprouts are tender and caramelized.
6. Serve hot.

Best served with: Roasted turkey or glazed ham.

2. Yorkshire Pudding

Straight from across the pond, this is a very popular British side dish. It’s a fluffy, savory baked pudding made from a simple batter.

Ingredients:
• 4 large eggs
• 1 cup all-purpose flour
• 1 cup milk
• 1/4 cup beef drippings or vegetable oil
• Pinch of salt

How to Make:
1. Preheat oven to 425°F (220°C).
2. Whisk together eggs, flour, milk, and salt until smooth.
3. Heat a muffin tin in the oven with a bit of drippings in each cup.
4. Once hot, quickly pour batter into each cup, filling halfway.
5. Bake for 20-25 minutes until puffed and golden.
6. Serve immediately.

Best served with: Prime rib or roast beef.

3. Gratin Dauphinois

Even tough the name is hard to pronounce, this dish is nothing else than a creamy potato gratin straight from France.

Ingredients:
• 2 lbs potatoes, thinly sliced
• 2 cups heavy cream
• 2 cloves garlic, minced
• 1 cup grated Gruyère or Parmesan cheese
• Salt and pepper to taste

How to Make:
1. Preheat oven to 375°F (190°C).
2. Layer potatoes in a greased baking dish, seasoning each layer with salt and pepper.
3. Mix cream and garlic, then pour over the potatoes.
4. Sprinkle cheese on top.
5. Bake for 45-50 minutes until potatoes are tender and top is golden.
6. Let cool slightly before serving.

Best served with: Roast lamb or chicken.

4. Stuffing/Dressing

Another one of the most popular sides in the US. A simple seasoned bread that is often baked alongside poultry but adds a lot of texture and flavor.

Ingredients:
• 8 cups cubed bread, toasted
• 1 cup chopped celery
• 1 cup chopped onion
• 2 cups chicken or turkey broth
• 1/4 cup butter
• 1 tsp sage
• 1 tsp thyme
• Salt and pepper to taste

How to Make:
1. Preheat oven to 350°F (175°C).
2. Sauté celery and onion in butter until soft.
3. Mix bread cubes with sautéed vegetables and herbs in a large bowl.
4. Gradually add broth until the mixture is moist but not soggy.
5. Transfer to a greased baking dish and bake for 30 minutes.
6. Serve warm.

Best served with: Roast turkey or duck.

5. Glazed Carrots

There is nothing simpler than this side dish. Tender carrots glazed in a buttery, sweet sauce is what brings balance to your savory main course.

Ingredients:
• 1 lb carrots, sliced
• 3 tbsp butter
• 2 tbsp honey
• 2 tbsp brown sugar
• Salt and pepper to taste

How to Make:
1. Boil carrots in salted water until just tender. Drain and set aside.
2. Melt butter in a skillet, then stir in honey and brown sugar.
3. Add carrots and toss to coat.
4. Cook for 5-7 minutes until carrots are glazed and caramelized.
5. Season with salt and pepper and serve.

Best served with: Glazed ham or roast pork.

6. Braised Red Cabbage

Continental Europe can positively surprise you with its rustic cuisine. This sweet-and-sour cabbage dish with apples and spices is one of those brace-against-cold deals that’s perfect for your Christmas table.

Ingredients:
• 1 medium red cabbage, thinly sliced
• 2 apples, peeled and chopped
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 tsp ground cloves
• Salt to taste

How to Make:
1. In a large pot, combine cabbage, apples, vinegar, sugar, and cloves.
2. Cook over medium heat, stirring occasionally, for 30-40 minutes until tender.
3. Season with salt and serve warm.

Best served with: Roast goose or pork.

7. Green Bean Casserole

An American staple, this creamy baked green bean dish topped with crispy fried onions will go a long way to side your baked poultry main dish.

Ingredients:
• 1 lb fresh or frozen green beans, trimmed
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1 tsp soy sauce
• 1 1/2 cups crispy fried onions
• Salt and pepper to taste

How to Make:
1. Preheat oven to 350°F (175°C).
2. Boil green beans until tender, then drain.
3. In a bowl, mix soup, milk, soy sauce, salt, and pepper.
4. Combine green beans with the soup mixture and transfer to a baking dish.
5. Top with fried onions and bake for 20 minutes.
6. Serve warm.

Best served with: Roast turkey or chicken.

8. Ratatouille

This dish is well known all around, but not your typical Christmas special. This is French vegetable medley of zucchini, eggplant, and tomatoes.

Ingredients:
• 1 zucchini, sliced
• 1 eggplant, diced
• 2 tomatoes, chopped
• 1 red bell pepper, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

How to Make:
1. Heat olive oil in a large skillet over medium heat.
2. Sauté onion and garlic until fragrant.
3. Add zucchini, eggplant, bell pepper, and tomatoes. Cook for 20-25 minutes.
4. Stir in thyme, salt, and pepper.
5. Simmer until vegetables are tender and flavors meld.
6. Serve hot or warm.

Best served with: Roast chicken or lamb.

9. Polenta with Parmesan

Grits can come in a fancy version, too. All you need to do is call it polenta. It’s a creamy Italian cornmeal dish enhanced with Parmesan cheese.

Ingredients:
• 1 cup polenta (coarse cornmeal)
• 4 cups chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Salt to taste

How to Make:
1. Bring broth to a boil in a saucepan.
2. Slowly whisk in polenta, reducing heat to low.
3. Stir continuously for 20-25 minutes until thick and smooth.
4. Stir in butter, Parmesan, and salt.
5. Serve warm.

Best served with: Braised short ribs or roasted meat.

10. Spanish Garlic Potatoes (Patatas al Ajillo)

There is nothing too foreign about this dish. It’s just crispy fried potatoes coated in garlic and paprika, but it fits well no your Christmas table alongside roasted meats.

Ingredients:
• 2 lbs potatoes, peeled and halved
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 tsp smoked paprika
• Salt to taste
• Chopped parsley for garnish

How to Make:
1. Boil the potatoes in salted water for 5 minutes, then drain and let dry.
2. Heat olive oil in a large skillet over medium heat.
3. Fry the potatoes until golden and crispy, about 10-15 minutes.
4. Add garlic and paprika, stirring to coat the potatoes evenly. Cook for another 2-3 minutes.
5. Sprinkle with parsley and serve.

Best served with: Roast chicken or lamb.

11. Cranberry Sauce

Not a side dish per se, but very important part of your Christmas feast. A sweet-tart condiment made with cranberries, sugar, and citrus.

Ingredients:
• 12 oz fresh cranberries
• 1 cup sugar
• 1/2 cup orange juice
• 1/2 cup water

How to Make:
1. Combine cranberries, sugar, orange juice, and water in a saucepan.
2. Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens, about 10-15 minutes.
3. Remove from heat and let cool before serving.

Best served with: Roast turkey or pork.

12. Chestnut Stuffing

An upgraded version of a typical stuffing, this one is made with with roasted chestnuts, bread, and herbs. This version came to US from France and Italy.

Ingredients:
• 2 cups roasted chestnuts, chopped
• 8 cups cubed bread, toasted
• 1 cup chopped onion
• 1 cup chopped celery
• 2 cups chicken or turkey broth
• 1/4 cup butter
• 1 tsp sage
• 1 tsp thyme
• Salt and pepper to taste

How to Make:
1. Preheat oven to 350°F (175°C).
2. Sauté onion and celery in butter until soft.
3. In a large bowl, combine bread cubes, chestnuts, sautéed vegetables, sage, thyme, salt, and pepper.
4. Gradually add broth until the mixture is moist but not soggy.
5. Transfer to a greased baking dish and bake for 30-35 minutes.
6. Serve warm.

Best served with: Roast turkey or goose.