26 Satisfying Holiday Dinner Side Dishes

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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. Top it all off with fried sage leaves for a simple and easy side dish.

Wrapped in salty speck and glazed with date molasses, these bundles of crisp, tender haricots verts are the perfect pairing for beef or duck.

Date molasses is thinner than standard molasses, so it needs to be cooked down to reach a glaze consistency; if it sets up too much, gently reheat it.

Instead of cooking mushrooms in a skillet, chef Geoffrey Zakarian roasts them in the oven until tender before tossing them in a buttery red wine sauce with garlic and fresh herbs.

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.

Properly cooked wild rice retains a pleasant crunch that adds satisfying texture to this fried rice. Paired with lightly spicy mustard greens, sweet celery, and tender, meaty mushrooms, it's an earthy, savory side dish that could be a meal on its own.

Collards are often paired with bacon, but one of our favorite twists is to flavor the greens with spicy pepperoni.

This luscious side dish can be prepared up to three days ahead. The duo of sweet parsnip and creamy spinach is unbeatable.

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

This recipe is as fun to eat as monkey bread, but a lot less time-consuming to make. F&W's Grace Parisi spreads her buttery biscuit dough with a savory onion-Gruyère mixture, stacks layers of it sideways in a loaf pan, then bakes it until golden and fluffy.

This quick side comes together in under an hour, and is flavored with ground cumin, ground coriander, and cayenne pepper for a kick.

Cookbook author Heidi Swanson shares this bread pudding, lightened with bright lemon zest and dotted with salty feta, in her book: Super Natural Every Day.

The combination of pecorino and Parmesan cheeses gives these potatoes a great cheesy depth.

Adding butternut squash and whole spices is a lovely way to jazz up rice.

Inspired by the pickled pearl onions that became a family tradition ("Mom just served them straight out of the jar and threw a toothpick at them"), chef Barbara Lynch bakes fresh pearl onions in a mixture of cream, garlic, shallots, and bacon, then tops it all with a crispy panko crust.

The only thing better than a full plate of caramelized brussels sprouts is a plate of brussels sprouts with pancetta.

Inspired by älplermagronen, Alpine farmers' macaroni, this macaroni and cheese gets rich flavor from Gruyère and a lush creaminess from Raclette.

Traditional versions of this dish are served with applesauce; as a nod to that flavor play, we've added some shallots that are quickly pickled in apple cider vinegar to balance the cheesy richness.

A quick, high-temperature oven roast on a baking sheet yields crispy, golden brown brussels sprouts and almost-charred, smoky broccoli.

Tossed in a sweet and tangy sauce studded with tart cranberries, Fresno chiles, and shallots, the vegetables become an easy, elegant side dish.

At the Brooklyn brasserie Francie, John Winterman and Christopher Cipollone offer this cozy side dish of pureed parsnips. To make it, naturally sweet parsnips are simmered in bay leaf–infused cream until very tender, then pureed in a blender until they take on a silky, mashed potato–like texture.

A garnish of diced green apples adds tart, mouthwatering acidity and refreshing crunch, while a generous drizzle of brown butter lends a pleasant richness.

Smashing steamed potatoes creates craggy edges that soak up plenty of the aromatic sage-infused browned butter. Pick out similar-sized potatoes to ensure even cooking.

Browned mushrooms, fresh sage, and lemon juice dress up this version of a classic mushroom-barley salad.

F&W editor Melanie Hansche really disliked sauerkraut growing up, but sweeter, milder "rotkohl" she could get on board with. This sweet-and-sour, traditional Bavarian braised red cabbage is always served with goose, duck, or pork.

Puntarelle stays bright and crisp in this salad, while beets bring a tender, earthy sweetness. Puntarelle is a specialty buy — check your local farmers market, or substitute another bitter chicory.

In this rich, beautiful gratin, potatoes and onions are arranged in concentric circles, coated in a creamy cheese sauce, and topped off with a few more handfuls of shredded cheese.

A quick run under the broiler at the end browns the top of the gratin for a little extra flavor and texture.

Swiss chard lends a pleasant earthiness to this hearty stuffing; meaty chestnuts add texture and richness. Choose high-quality crusty bread for this recipe to ensure a fluffy texture and crisp top.

For this riff on Korean soy sauce–braised potatoes, 2021 F&W Best New Chef Angel Barreto of Anju in Washington, D.C., simmers tiny peewee potatoes in a sweet-and-savory syrup infused with soy sauce, garlic, and ginger, resulting in potatoes with a creamy, tender interior and a gorgeously lacquered skin.

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26 Satisfying Holiday Dinner Side Dishes

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. Top it all off with fried sage leaves for a simple and easy side dish.

Roasted Winter Squash with Vanilla Butter

Wrapped in salty speck and glazed with date molasses, these bundles of crisp, tender haricots verts are the perfect pairing for beef or duck.

Speck-Wrapped Haricots Verts with Date Molasses

Date molasses is thinner than standard molasses, so it needs to be cooked down to reach a glaze consistency; if it sets up too much, gently reheat it.

Speck-Wrapped Haricots Verts with Date Molasses

Instead of cooking mushrooms in a skillet, chef Geoffrey Zakarian roasts them in the oven until tender before tossing them in a buttery red wine sauce with garlic and fresh herbs.

Roasted Mushrooms with Red Wine Butter

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.

Sweet Potato Pavé

Properly cooked wild rice retains a pleasant crunch that adds satisfying texture to this fried rice. Paired with lightly spicy mustard greens, sweet celery, and tender, meaty mushrooms, it's an earthy, savory side dish that could be a meal on its own.

Fried Wild Rice with Mustard Greens and Mushrooms

Collards are often paired with bacon, but one of our favorite twists is to flavor the greens with spicy pepperoni.

Sautéed Collard Greens with Pepperoni

This luscious side dish can be prepared up to three days ahead. The duo of sweet parsnip and creamy spinach is unbeatable.

Creamed Spinach and Parsnips

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

Flash-Roasted Broccoli with Spicy Crumbs

This recipe is as fun to eat as monkey bread, but a lot less time-consuming to make. F&W's Grace Parisi spreads her buttery biscuit dough with a savory onion-Gruyère mixture, stacks layers of it sideways in a loaf pan, then bakes it until golden and fluffy.

Pull-Apart Cheesy Onion Bread

This quick side comes together in under an hour, and is flavored with ground cumin, ground coriander, and cayenne pepper for a kick.

Spice Roasted Butternut Squash

Cookbook author Heidi Swanson shares this bread pudding, lightened with bright lemon zest and dotted with salty feta, in her book: Super Natural Every Day.

Spinach Bread Pudding with Lemon and Feta

The combination of pecorino and Parmesan cheeses gives these potatoes a great cheesy depth.

Scalloped Potatoes with Ham

Adding butternut squash and whole spices is a lovely way to jazz up rice.

Butternut Squash Basmati Rice

Inspired by the pickled pearl onions that became a family tradition ("Mom just served them straight out of the jar and threw a toothpick at them"), chef Barbara Lynch bakes fresh pearl onions in a mixture of cream, garlic, shallots, and bacon, then tops it all with a crispy panko crust.

Pearl Onions au Gratin

The only thing better than a full plate of caramelized brussels sprouts is a plate of brussels sprouts with pancetta.

Caramelized Brussels Sprouts with Pancetta

Inspired by älplermagronen, Alpine farmers' macaroni, this macaroni and cheese gets rich flavor from Gruyère and a lush creaminess from Raclette.

Raclette-Gruyère Mac and Cheese with Pickled Shallots

Traditional versions of this dish are served with applesauce; as a nod to that flavor play, we've added some shallots that are quickly pickled in apple cider vinegar to balance the cheesy richness.

Raclette-Gruyère Mac and Cheese with Pickled Shallots

A quick, high-temperature oven roast on a baking sheet yields crispy, golden brown brussels sprouts and almost-charred, smoky broccoli.

Brussels Sprouts and Broccoli with Cranberry Agrodolce

Tossed in a sweet and tangy sauce studded with tart cranberries, Fresno chiles, and shallots, the vegetables become an easy, elegant side dish.

Brussels Sprouts and Broccoli with Cranberry Agrodolce

Brown Butter Parsnip Puree

A garnish of diced green apples adds tart, mouthwatering acidity and refreshing crunch, while a generous drizzle of brown butter lends a pleasant richness.

Brown Butter Parsnip Puree

Smashing steamed potatoes creates craggy edges that soak up plenty of the aromatic sage-infused browned butter. Pick out similar-sized potatoes to ensure even cooking.

Smashed Sage-Butter Potatoes

Browned mushrooms, fresh sage, and lemon juice dress up this version of a classic mushroom-barley salad.

Warm Barley and Caramelized Mushroom Salad

F&W editor Melanie Hansche really disliked sauerkraut growing up, but sweeter, milder "rotkohl" she could get on board with. This sweet-and-sour, traditional Bavarian braised red cabbage is always served with goose, duck, or pork.

Braised Red Cabbage with Apples and Bacon

Puntarelle stays bright and crisp in this salad, while beets bring a tender, earthy sweetness. Puntarelle is a specialty buy — check your local farmers market, or substitute another bitter chicory.

Puntarelle-Citrus Salad with Roasted Beets

In this rich, beautiful gratin, potatoes and onions are arranged in concentric circles, coated in a creamy cheese sauce, and topped off with a few more handfuls of shredded cheese.

Potatoes au Gratin

A quick run under the broiler at the end browns the top of the gratin for a little extra flavor and texture.

Potatoes au Gratin

Swiss chard lends a pleasant earthiness to this hearty stuffing; meaty chestnuts add texture and richness. Choose high-quality crusty bread for this recipe to ensure a fluffy texture and crisp top.

Rustic Bread Stuffing with Swiss Chard and Chestnuts

Gamja Jorim (Soy Sauce–Lacquered Potatoes)

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