32 Side Dishes for Your Best Holiday Dinner Spread Yet Fill your festive table with freshly baked rolls, crisp seasonal salads, tender roasted veggies, and more dishes to dazzle and delight. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Updated on November 12, 2025 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Greg DuPree / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by Thom Driver Showstopping main courses like ham or prime rib roast may be at the center of your holiday table, but it's all those amazing holiday sides that truly make for an opulent spread. The best menus strike the perfect balance between classic dishes everyone looks forward to and inventive additions that celebrate seasonal flavors. We've put together this collection of holiday sides to help you curate your ideal meal — read on for all our most delicious ideas for rounding out your spread. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 32 Broiled Leeks with Toasted Pine Nut Sauce Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Inspired by a traditional Catalan calçotada, Ann Taylor Pittman and Scott Mowbray broil leeks, top them with a zingy pine nut romesco sauce, and garnish with extra pine nuts for texture and a buttery finish. Get the Recipe Save 02 of 32 Creamed Spinach–Stuffed Squash James Ransom / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless Sweet, nutty acorn squash is the ideal vessel for cheesy creamed spinach. A sprinkle of Parmesan cheese tops off this showstopping dish, a perfect fit among all the indulgent holiday fare. Get the Recipe Save 03 of 32 Buttery Pull-Apart Garlic Knots James Ransom / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless Your holiday spread needs dinner rolls, and this recipe won't disappoint. Brushed with a generous dose of garlic butter and topped with Parmesan cheese, Daniel Humm's fluffy cast-iron rolls are a cross between classic pizzeria garlic knots and pillowy brioche. Get the Recipe Save 04 of 32 Roasted Beet, Brûléed Grapefruit, and Burrata Salad Greg DuPree / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by THOM DRIVER Sweet roasted beets, caramelized grapefruit, and creamy burrata combine in this vibrant salad, elevated by crunchy pistachios and a bright vinaigrette featuring white balsamic for a richly layered visual and flavor experience that's perfect for your holiday table. Get the Recipe Save 05 of 32 Green Beans with Blue Cheese Breadcrumbs and Bacon Greg DuPree / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by Thom Driver Swap out your usual green bean casserole with this modern riff on the classic. Here, the beans cook briefly in salted water to preserve their crisp-tender freshness, then get tossed in a savory, tangy bacon-shallot pan sauce. Finished with crunchy blue cheese breadcrumbs, bacon, and cheese crumbles, this enticing side brings bold flavor and texture to the holiday table. Get the Recipe Save 06 of 32 Roasted Cauliflower and Romanesco with Dijon Vinaigrette Chris Simpson / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by AUDREY DAVIS This dish of multicolored brassicas is everything you want in a holiday side. It's as delicious as it is visually stunning, it can be made ahead without losing its vibrancy, and it can be served warm or cold. Bonus: It's naturally both plant-based and gluten-free, so everyone at the table can enjoy it. Get the Recipe Save 07 of 32 Raclette-Gruyère Mac and Cheese with Pickled Shallots Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen This cheesy mac casserole takes inspiration from the Swiss älplermagronen — Alpine farmers' macaroni. Robust flavors and creamy textures abound from Gruyère and raclette cheeses. Quick-picked shallots cut through the indulgence with a sharp, bright flair. Get the Recipe Save 08 of 32 Bone-in Brussels Sprouts Greg DuPree / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by Thom Driver Nutty and crisp, these brussels sprouts are roasted on the stalk until tender and golden, then served alongside a creamy, spicy mayo and tangy apple–bell pepper relish for a lively, elevated side. Get the Recipe Save 09 of 32 French Onion–Stuffed Onions Chris Simpson / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by AUDREY DAVIS This whole roasted onion hints at the pleasures of French onion soup with its stuffing of beefy caramelized onions. The white onion itself, already mild, mellows further as it cooks, offsetting the sweet intensity of the caramelized onions. Get the Recipe Save 10 of 32 Speck-Wrapped Haricots Verts with Date Molasses Caitlin Bensel Eye-catching bundles of crisp, tender haricots verts get wrapped in salty speck, glazed with caramellike date molasses, and topped with fried shallots for a unique, delectable dish your guests won't soon forget. Get the Recipe Save 11 of 32 Potatoes au Gratin Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Kay Clarke In this rich, beautiful gratin, potatoes and onions are arranged in concentric circles, coated in a creamy cheese sauce, and sprinkled with a few more handfuls of shredded cheese. A quick run under the broiler at the end browns the top for a little extra flavor and texture. Get the Recipe Save 12 of 32 Cauliflower Salad with Yogurt Sauce and Pomegranate Greg DuPree Food writer Reem Kassis tops crispy fried cauliflower with toasted nuts, pomegranate arils, and yogurt laced with lemon and garlic for a holiday-worthy side that comes together in just 35 minutes. Get the Recipe Save 13 of 32 Gingery Creamed Kale and Cabbage Greg Dupree / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by CHRISTINA DALEY To balance the heartier dishes on his menu, Marcus Samuelsson stirs ginger and turmeric into this vegetable side dish to give it a kick, then adds cream and buttermilk to smooth and soften the spicy flavors. It's an easy make-ahead recipe that's fantastic with any kind of holiday feast. Get the Recipe Save 14 of 32 Mashed Potatoes with Manchego and Olive Oil Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Chef José Andrés blends russets and Yukon Golds into a silky mash enriched with Manchego cheese that melts right into the potatoes. Roasted garlic adds gentle sweetness and earthy depth, while a final drizzle of good Spanish olive oil provides a simple, fruity finish. Get the Recipe Save 15 of 32 Fried Wild Rice with Mustard Greens and Mushrooms Caitlin Bensel Earthy, savory, and satisfying, this hearty dish matches pleasantly crunchy wild rice with lightly spicy mustard greens, sweet celery, and tender, meaty oyster and shiitake mushrooms. Sub out the mustard greens with kale or Swiss chard if you'd like. Get the Recipe Save 16 of 32 Spinach, Grapefruit, and Avocado Salad with Sesame Vinaigrette Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Juicy grapefruit anchors this simple, sublime salad that will brighten any holiday spread. For the dressing, robust sesame oil is blended with rice vinegar and neutral-flavored canola; a final sprinkle of gochugaru adds a touch of subtle sweet-and-smoky heat. Get the Recipe Save 17 of 32 Cacio e Pepe Duchess Potatoes Morgan Hunt Glaze / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle Rich and elegant, these duchess potatoes combine mashed potatoes with egg yolk and butter plus pecorino cheese and freshly ground black pepper for a visually striking side that has all the delicious flavor of classic cacio e pepe. Get the Recipe Save 18 of 32 Braised Greens with Crispy Garlic and Miso Butter David Malosh Umami-salty miso brings loads of flavor to simmered kale and collard greens. Softened, browned chunks of garlic and ginger studded throughout the greens add texture and savory interest. Get the Recipe Save 19 of 32 Sweet Potato Pavé Gregory DuPree 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. Get the Recipe Save 20 of 32 Sweetened Condensed Milk Rolls Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox A hybrid of Chinese milk bread and Portuguese and Hawaiian sweet bread, these plush dinner-style rolls are enriched with sweetened condensed milk, baking up with a burnished sheen and chewy-soft crumb. Get the Recipe Save 21 of 32 Charred Broccoli with Black Garlic Vinaigrette Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Crisp-tender charred broccoli is tossed with a thick, umami-rich vinaigrette and sprinkled with salty feta and sunflower seeds. Black garlic cloves give the dressing a sweet, tangy, balsamic-like flavor that pairs well with the earthiness of the dried shiitake mushrooms. Get the Recipe Save 22 of 32 Thousand-Layer Duck Fat Potatoes Victor Protasio Duck fat lends richness to London chef Shaun Searley's crispy, fluffy potatoes, a worthy labor of love for an impressive holiday dinner. Use King Edward, Kennebec, or Yukon Gold potatoes for the best texture. Get the Recipe Save 23 of 32 José Andrés’ Apple Salad with Almonds and Blue Cheese James Ransom / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless Tart Granny Smith apples are layered with toasted almonds, Belgian endive, and sharp Cabrales blue cheese for a salad that’s bold and refreshing. A dressing featuring sherry vinegar and garlic-infused olive oil ties the elements together, highlighting the contrast between crisp apples and pungent cheese. Get the Recipe Save 24 of 32 Winter Squash and Shallot Tart Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Heather Chadduck Hillegas Here, fresh, peppery arugula tops a rich filling of sweet butternut squash, savory shallots, gooey Gruyère and Fontina cheese, and bright lemon zest on a flaky puff pastry base. Get the Recipe Save 25 of 32 Potatoes Dauphine Food & Wine / Photo by Rachel Marek / Food Styling by Lauren McAnelly / Prop Styling by Gabriel Greco Part mashed potatoes, part choux pastry, Jacques Pépin's fluffy French croquettes are easy to pair with a variety of holiday mains for a memorable meal. Get the Recipe Save 26 of 32 Brussels Sprouts Hash with Glazed Shallots Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen The humble term "hash" doesn't quite do this lovely dish justice. Recipe developer Molly Stevens creates a softened salad that's somewhere between a slaw and a sauté; gentle flavors of shallots, mustard, and caraway run through the tender brussels sprouts. Make it totally plant-based by sticking with olive oil. Get the Recipe Save 27 of 32 Butternut Squash Casserole with Leeks, Prosciutto, and Thyme Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell This savory butternut squash casserole layers tender squash, sautéed leeks, salty prosciutto, and fresh thyme in a creamy sauce, offering a cozy yet refined side dish perfect for holiday gatherings. Get the Recipe Save 28 of 32 Brown Butter Parsnip Puree Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Lydia Pursell Silky parsnip puree is enriched with nutty brown butter and cream, then finished with more brown butter and diced apple to create an elegant, earthy side dish that comes together in just half an hour. Get the Recipe Save 29 of 32 Vegetarian Bread Stuffing with Swiss Chard and Chestnuts David Malosh This meatless stuffing is full of rich, savory flavors and chewy textures thanks to a clever combination of porcini mushrooms and roasted chestnuts. Get the Recipe Save 30 of 32 Corn Biscuits with Savory Herb Streusel Photo by Jennifer Causey / Food Styling by Torie Cox Cornmeal, creamed corn, and freeze-dried sweet corn make these savory streusel-topped biscuits from 2021 F&W Best New Chef Thessa Diadem just about the most corn-forward thing you can serve. Get the Recipe Save 31 of 32 Garlic-and-Herb Mashed Potatoes Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee Garlic-and-herb spreadable cheese replaces the usual cream cheese in these mashed potatoes for a wonderfully smooth texture with dots of savory flavor throughout. Get the Recipe Save 32 of 32 Three-Cheese Cauliflower Gratin Victor Protasio Use a trio of aged cheddar, creamy washed-rind Ogleshield, and buttery blue cheese to make a rich and flavorful béchamel to blanket cauliflower florets, then top with a combination of panko and Parmesan for a golden, crisp crust. 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