13 Crowd-Pleasing Christmas Dinner Sides That Work With Any Main

Planning your holiday table just got way easier.

By
Mimi Young
Mimi Young
Mimi Young
Editor
Mimi Young is an editor and pastry chef. She has also curated and written numerous recipe roundups for Serious Eats.
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Published December 10, 2025
Browned hasselback potatoes in a blue stoneware baking dish on a linen tablecloth.

Serious Eats / Diana Chistruga

Unless the theme of your holiday table is an eclectic hodge-podge smorgasbord of international fare, like my family's was this Thanksgiving, you'll probably want Christmas side dishes that complement the main course, whether it's roast turkey, glazed ham, or an impressive prime rib. To help you plan, we've put together a collection of sides guaranteed to pair well with holiday entreés—think creamy potato gratin with crispy edges, pillowy soft Parker House rolls, and luxuriously rich creamed kale, among others. Whether you're orchestrating the whole affair or bringing a dish to a potluck, these sides are designed to shine alongside the rest of your festive spread.

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  • Ultra-Fluffy Mashed Potatoes

    Overhead view of ultra fluffy mashed potatoes

    Serious Eats / Morgan Hunt Glaze

    We can't overstate the importance of choosing the right potato if you want the fluffiest mash. Russets are our top choice: They release minimal starch and break down effortlessly, reducing the risk of overworking the potatoes into a gluey mess. For rich yet airy potatoes, fold the butter and milk in gently.

  • The Best Roasted Sweet Potatoes

    20150923-Thanksgiving-spread-vicky-wasik-004-choose-sides.jpg
    Vicky Wasik

    While many people think of sweet potatoes as "naturally" sweet, they need a little help to reach their full sweetness potential. Par-cooking them at gentle heat converts their starch molecules into sugar, which not only intensifies their sweetness, but also enhances caramelization in the oven, giving you the most flavorful sweet potatoes.

  • Haricot Verts Amadine (French-Style Green Beans With Almonds)

    The composed green beans on a blue ceramic plate.

    Serious Eats / Diana Chistruga

    These green beans are ready in about 20 minutes and a simple, elegant accompaniment for many popular entrées. Blanch the beans in well-salted water, then toss them with toasted almonds and an easy, glossy brown butter sauce.

  • Hasselback Potato Gratin

    Browned hasselback potatoes in a blue stoneware baking dish on a linen tablecloth.
    Diana Chistruga

    This riff on potato gratin guarantees all the creaminess of the classic but with crispier edges. Standing sliced potatoes on their sides and packing them tightly achieves maximum surface area exposure, allowing the spuds to crisp beautifully while the interior remains creamy. The result? Every bite has the ideal ratio of crisp and cheesy to rich and creamy.

    Continue to 5 of 13 below

  • Air-Fryer Brussels Sprouts With Preserved Lemon Caesar Dressing

    A bowl full of this salad, showing the varied textures of toasted breadcrumbs, thinly shaved raw Brussels sprouts, and crispy roasted ones, plus grated cheese, all lightly dressed in a creamy dressing.
    Serious Eats / Vicky Wasik.

    A combination of air-fried, deeply browned Brussels sprouts, shaved raw sprouts, and a robust Caesar dressing made with preserved lemon creates a winter side dish layered with complex flavors and techniques. A generous shower of toasted panko and grated Parmigiano-Reggiano at the end makes it even more delicious.

  • Creamed Kale

    A bowl of creamed kale on a red tablecloth

    Serious Eats / Morgan Hunt Ward

    Leafy kale makes for an excellent substitute for spinach in this spin on the steakhouse classic. Stirring in cream cheese and Parmesan enriches the sauce and adds a subtle tang, while kale's hearty texture helps it retain just enough structure when incorporated into the sauce.

  • Creamed Spinach

    20151021-cremed-spinach-recipe.jpg
    J. Kenji López-Alt

    This rendition of the classic is as straightforward as it can be. Cook the spinach low and slow with plenty of garlic and shallots to concentrate the vegetable's juices, then combine it with a creamy béchamel sauce. The last-minute addition of crème fraîche gives it a dose of creaminess and freshness. For a festive touch, top the dish with savory, nutty Parmigiano-Reggiano and broil until the cheese is golden and crisp.

  • Parker House Rolls

    Tray of Parkerhouse Rolls, on a brown textile, with a side dish of butter and small serving dishes to the side.

    Serious Eats / Fred Hardy

    With their golden, glossy tops and pillowy soft interiors, Parker House rolls are what all dinner rolls should aspire to be. With this easy recipe, even baking novices can make the most impressive, restaurant-worthy rolls.

    Continue to 9 of 13 below

  • The Best Dinner Rolls

    20161103-hard-dinner-rolls-vicky-wasik-21.jpg
    Vicky Wasik

    Sometimes, a lean and crusty dinner roll is what you need to soak up all the creamy sauces and gravies. A food processor makes short work of the stiff dough, so it only "kneads" for about 90 seconds. Like bagels, the rolls are boiled in water to gelatinize starches on the surface of the dough, giving the rolls a crisp, glossy, and deeply browned crust.

  • The World's Easiest Cranberry Sauce

    Finished cranberry sauce in a small bowl next to a bowl of stuffing with a gold spoon

    Serious Eats / Amanda Suarez

    Cranberries are so rich in pectin that you really only need to cook them with sugar and water to thicken the fruit into a sauce. Here, we flavor the sauce with orange and cinnamon, which enhances and complements the tartness of the cranberries.

  • Jellied Cranberry Sauce

    Silver platter of jellied cranberry sauce with a small plate of cranberry sauce in the bottom corner

    Serious Eats / Vy Tran

    There is a certain retro charm to a well-set cranberry sauce. For a sauce that's properly set, cook the cranberries to a specific temperature range (217 to 221°F/103 to 105°C), which ensures the fruit's natural pectin gels properly. Puréeing and straining the sauce removes their skins, creating a smooth jelly. A mold with intricate designs or bold ridges will show off the sauce's firmly gelled texture and provide a wow moment on your holiday table.

  • Roasted Root Vegetables With Lime Dressing

    20210301-roasted-beet-salad-nik-sharma-5
    Nik Sharma

    A zesty lime dressing adds brightness to the earthy, sweet flavors of the roasted beets, carrots, and onions. Because the water-soluble pigments responsible for the beet's intense hue regenerate while the vegetables rest after cooking, they stay gorgeously vibrant.

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  • Fennel and Radicchio Salad With Tangerine Vinaigrette

    20150105-tangerine-vinaigrette-daniel-gritzer-7.jpg
    Daniel Gritzer

    Winter is the perfect time to showcase tangerines—it's one of the few fruits that's best this time of year. A blend of tangerine and lemon juices creates a dressing with the ideal three-to-one ratio of oil to acid for a smooth emulsion that's both tart and sweet. Tangerine zest and ground fennel seeds further enhance the citrus notes and pair beautifully with the shaved radicchio and fennel.

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