24 Classic Holiday Side Dishes That Never Fail

Get ready for the holidays with these timeless side dishes that bring comfort and flavor to any table. Whether you’re hosting a big family gathering or a cozy dinner, these recipes are simple to make and always hit the spot. From creamy casseroles to fresh salads, they’ll pair perfectly with your main course and create memorable meals.

1. Creamy Mashed Potatoes

This dish stands out with its smooth texture from Yukon gold potatoes that hold up well during boiling. Butter and cream add richness without overwhelming the natural potato flavor. A touch of garlic brings subtle depth that complements roasted meats. Families often request seconds because of the comforting familiarity. It pairs well with gravy for that classic holiday taste.

Ingredients

• 3 pounds Yukon gold potatoes, peeled and quartered
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons chopped fresh chives

Instructions

1. Place potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil over high heat.
2. Reduce heat to medium and simmer for 15-20 minutes until potatoes are fork-tender.
3. Drain potatoes and return to the pot to let steam escape for 2 minutes.
4. Mash potatoes with a potato masher while adding butter, cream, and garlic gradually.
5. Season with salt and pepper, and stir until smooth.
6. Prep tip: For extra fluffiness, use a ricer instead of mashing.

How to Serve It

Spoon into a warmed serving bowl to keep them hot longer. Drizzle with extra melted butter for shine. Scatter fresh chives or parsley on top for color. Offer alongside gravy in a boat for easy pouring. During holidays, add a sprinkle of nutmeg for warmth. Pair with turkey or ham for balance.

2. Green Bean Casserole

The crispy onion topping contrasts with the tender beans below for a satisfying bite. Mushrooms provide earthy notes that blend with the creamy sauce. It’s a staple that evokes nostalgia at gatherings. The simple assembly makes it accessible for busy cooks. Fresh beans keep it vibrant compared to canned versions.

Ingredients

• 1.5 pounds fresh green beans, trimmed
• 1 can (10.5 oz) cream of mushroom soup
• 3/4 cup milk
• 1 1/3 cups fried onions
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Blanch green beans in boiling water for 5 minutes, then drain and cool in ice water.
3. Mix soup, milk, cheese, salt, pepper, and half the onions in a bowl.
4. Stir in beans and pour into the dish.
5. Bake for 25 minutes, then top with remaining onions and bake 5 more minutes until golden.
6. Prep tip: Use fresh mushrooms sautéed instead of canned soup for deeper flavor.

How to Serve It

Transfer to a decorative platter for presentation. Top with extra crispy onions right before serving. Add slivered almonds for crunch. Serve warm from the oven to maintain texture. In winter, garnish with thyme sprigs. Complement with roasted poultry.

3. Homemade Cranberry Sauce

Fresh cranberries burst with tartness balanced by sugar and orange for brightness. It cuts through rich holiday foods effectively. The homemade version avoids the canned shape for a rustic appeal. Cinnamon adds warmth that fits the season. It’s quick to make yet impresses guests.

Ingredients

• 12 ounces fresh cranberries
• 1 cup granulated sugar
• 1 cup orange juice
• 1 teaspoon orange zest
• 1 cinnamon stick
• Pinch of salt

Instructions

1. Rinse cranberries and discard any soft ones.
2. Combine cranberries, sugar, orange juice, zest, cinnamon, and salt in a saucepan.
3. Bring to a boil over medium heat, stirring occasionally.
4. Reduce heat and simmer for 10-15 minutes until berries pop and sauce thickens.
5. Remove cinnamon stick and cool to room temperature.
6. Prep tip: Make ahead and refrigerate for up to a week.

How to Serve It

Scoop into small bowls for individual portions. Grate extra orange zest on top for aroma. Add a few whole cranberries for decoration. Chill slightly for refreshing contrast. During festivities, pair with cheese platters. Offer as a condiment next to meats.

4. Sweet Potato Casserole with Marshmallows

Mashed sweet potatoes offer natural sweetness enhanced by brown sugar. Pecans provide nutty crunch in the topping. Marshmallows toast to a gooey finish that’s fun for all ages. It’s hearty yet light enough for sides. The orange hue adds visual pop to the table.

Ingredients

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup brown sugar
• 1/4 cup butter, melted
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups mini marshmallows
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Boil sweet potatoes for 15-20 minutes until soft, then drain.
3. Mash with brown sugar, butter, eggs, and vanilla until smooth.
4. Spread into the dish and sprinkle pecans on top.
5. Bake for 25 minutes, add marshmallows, and bake 5-10 more until golden.
6. Prep tip: Use canned sweet potatoes to save time.

How to Serve It

Dish out warm with a large spoon. Sprinkle extra pecans for texture. Add a dash of cinnamon on top. Serve in portions to avoid mess. For holidays, decorate with edible flowers. Balance with savory mains.

5. Sage and Onion Stuffing

Bread cubes soak up broth for moist interiors with crisp edges. Sage and onions deliver aromatic savoriness. It’s versatile for stuffing turkey or baking alone. Celery adds subtle crunch. The herb blend reminds of traditional feasts.

Ingredients

• 8 cups day-old bread, cubed
• 2 cups chicken broth
• 1 large onion, diced
• 2 stalks celery, diced
• 1/4 cup butter
• 2 tablespoons fresh sage, chopped
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F and grease a baking dish.
2. Sauté onion and celery in butter until soft, about 5 minutes.
3. Add sage, salt, and pepper, then mix with bread cubes.
4. Pour broth over and toss to combine.
5. Bake for 30-35 minutes until top is crispy.
6. Prep tip: Dry bread overnight for better absorption.

How to Serve It

Pile high on a serving platter. Garnish with fresh sage leaves. Drizzle with pan juices if available. Keep warm in a covered dish. In cold weather, add chestnuts for extra bite. Accompany with gravy.

6. Roasted Brussels Sprouts with Bacon

Halved sprouts caramelize in the oven for sweetness. Bacon adds smoky saltiness that enhances the vegetable. It’s a modern twist on a classic that wins over skeptics. Simple seasoning lets flavors shine. The char provides appealing texture.

Ingredients

• 1.5 pounds Brussels sprouts, halved
• 6 slices bacon, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment.
2. Toss sprouts with oil, garlic, salt, and pepper.
3. Spread on sheet and sprinkle bacon over.
4. Roast for 25-30 minutes, stirring halfway, until tender and crispy.
5. Drizzle with balsamic before serving.
6. Prep tip: Trim ends and remove outer leaves for even cooking.

How to Serve It

Arrange in a shallow bowl. Top with shaved Parmesan for tang. Add pomegranate seeds for pops of color. Serve hot to preserve crispness. During gatherings, mix in nuts. Pair with rich proteins.

7. Cornbread Dressing

Cornbread base gives a slight sweetness and crumbly mouthfeel. Mixed with broth and veggies for cohesion. Herbs like thyme add freshness. It’s Southern-inspired comfort. Bakes to a firm yet tender consistency.

Ingredients

• 6 cups crumbled cornbread
• 2 cups chicken broth
• 1 onion, diced
• 2 stalks celery, diced
• 1/4 cup butter
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F and grease a 9×9-inch pan.
2. Sauté onion and celery in butter until translucent.
3. Combine with cornbread, thyme, salt, and pepper.
4. Stir in broth until moistened.
5. Bake for 30 minutes until set.
6. Prep tip: Use homemade cornbread for best results.

How to Serve It

Cut into squares for easy handling. Sprinkle chopped parsley on top. Offer with cranberry relish nearby. Keep moist by covering until serving. For holidays, add sausage bits. Complement turkey dishes.

8. Baked Macaroni and Cheese

Elbow pasta holds the thick cheese sauce well. A mix of cheeses creates layers of flavor. Breadcrumb topping adds crunch. It’s indulgent and crowd-pleasing. Bakes to bubbly perfection.

Ingredients

• 1 pound elbow macaroni
• 4 cups shredded cheddar cheese
• 2 cups milk
• 1/4 cup butter
• 1/4 cup flour
• 1 cup breadcrumbs
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F and grease a 9×13-inch dish.
2. Cook macaroni al dente, drain, and set aside.
3. Melt butter, stir in flour to make roux, then add milk gradually to thicken.
4. Mix in cheese until melted, season with salt and pepper.
5. Combine with pasta, pour into dish, top with breadcrumbs.
6. Bake for 25-30 minutes until golden.
7. Prep tip: Grate cheese fresh to avoid clumping.

How to Serve It

Scoop generously into bowls. Add a sprinkle of paprika for color. Top with extra cheese shavings. Serve piping hot. In festive settings, include bacon crumbles. Balance with greens.

9. Honey Glazed Carrots

Sliced carrots cook tender with a sweet honey coating. Butter smooths the glaze. Thyme infuses herbal notes. It’s colorful and light. Roasting concentrates natural sugars.

Ingredients

• 2 pounds carrots, peeled and sliced
• 1/4 cup honey
• 2 tablespoons butter
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F and line a baking sheet.
2. Toss carrots with melted butter, honey, thyme, salt, and pepper.
3. Spread in a single layer.
4. Roast for 20-25 minutes, stirring once, until tender.
5. Prep tip: Cut evenly for uniform cooking.

How to Serve It

Place on a long platter. Drizzle remaining glaze over. Garnish with thyme. Serve at room temperature or warm. Add lemon zest for brightness. Pair with hearty roasts.

10. Creamed Spinach

Fresh spinach wilts into a creamy base with onion. Nutmeg adds spice. It’s nutritious yet decadent. Quick stovetop method. Thickens nicely with flour.

Ingredients

• 2 pounds fresh spinach, washed
• 1 cup heavy cream
• 1 onion, finely chopped
• 2 tablespoons butter
• 2 tablespoons flour
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

Instructions

1. Sauté onion in butter until soft.
2. Add flour and cook for 1 minute.
3. Stir in cream and nutmeg, simmer until thickened.
4. Add spinach in batches, wilting each.
5. Season with salt and pepper.
6. Prep tip: Squeeze excess water from spinach if using frozen.

How to Serve It

Spoon into a warmed dish. Grate fresh nutmeg on top. Add pine nuts for crunch. Keep creamy by stirring before serving. For winter meals, mix in cheese. Accompany steaks or fish.

11. Buttermilk Biscuits

Buttermilk creates tender, tangy layers. Cold butter ensures flakiness. They rise high in the oven. Simple ingredients yield bakery quality. Brush with butter for shine.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons cold butter, cubed
• 3/4 cup buttermilk

Instructions

1. Preheat oven to 450°F and line a baking sheet.
2. Mix flour, baking powder, soda, and salt.
3. Cut in butter until crumbly.
4. Stir in buttermilk until dough forms.
5. Pat to 1-inch thick, cut into rounds, place on sheet.
6. Bake for 10-12 minutes until golden.
7. Prep tip: Handle dough minimally to keep flaky.

How to Serve It

Arrange in a basket lined with cloth. Brush with melted butter. Offer honey or jam alongside. Serve fresh from oven. Add herbs to dough for variety. Pair with soups or mains.

12. Scalloped Potatoes

Thin potato slices bake in creamy sauce. Cheese melts into each layer. Onions add mild sharpness. It’s comforting and filling. Slow bake develops flavors.

Ingredients

• 4 large russet potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup shredded Gruyere cheese
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F and grease a baking dish.
2. Layer half potatoes, onion, garlic, cheese, salt, and pepper.
3. Repeat layers.
4. Pour cream over.
5. Bake covered for 45 minutes, uncover for 15 more until bubbly.
6. Prep tip: Use mandoline for even slices.

How to Serve It

Cut into squares. Top with chives. Serve hot to melt cheese. Add ham layers for main dish twist. In holidays, sprinkle breadcrumbs. Complement roasts.

13. Roasted Butternut Squash

Cubed squash roasts to soft centers with crisp outsides. Maple syrup enhances sweetness. Rosemary brings piney aroma. It’s seasonal and vibrant. Minimal prep for big impact.

Ingredients

• 1 large butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F and line a baking sheet.
2. Toss squash with oil, syrup, rosemary, salt, and pepper.
3. Spread evenly.
4. Roast for 30-35 minutes, flipping halfway, until tender.
5. Prep tip: Peel carefully to avoid slips.

How to Serve It

Toss in a bowl. Garnish with rosemary. Drizzle extra syrup. Serve warm or room temp. Add feta for contrast. Pair with grains or meats.

14. Garlic Roasted Potatoes

Wedge-cut potatoes crisp up with garlic coating. Herbs like parsley freshen it. Olive oil promotes browning. It’s addictive and simple. High heat key for texture.

Ingredients

• 2 pounds red potatoes, wedged
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F and line a sheet.
2. Toss potatoes with garlic, oil, salt, and pepper.
3. Arrange in single layer.
4. Roast for 35-40 minutes, stirring once.
5. Sprinkle parsley after.
6. Prep tip: Parboil for extra crisp.

How to Serve It

Heap on a plate. Add lemon wedges. Sprinkle sea salt. Serve immediately hot. Mix in onions for variety. Accompany grilled items.

15. Candied Yams

Yams soften in brown sugar syrup. Pecans add crunch. Cinnamon warms it. It’s sweet side tradition. Bakes to caramelized goodness.

Ingredients

• 4 large yams, peeled and sliced
• 1 cup brown sugar
• 1/2 cup butter
• 1 teaspoon cinnamon
• 1/2 cup chopped pecans
• 1/4 cup orange juice

Instructions

1. Preheat oven to 350°F and grease dish.
2. Arrange yam slices.
3. Melt butter with sugar, cinnamon, and juice.
4. Pour over yams, top with pecans.
5. Bake for 40 minutes.
6. Prep tip: Slice uniformly.

How to Serve It

Spoon with syrup. Top extra pecans. Add marshmallows last minute. Serve warm. Garnish vanilla beans. Pair sweets with savories.

16. Broccoli Cheese Casserole

Broccoli florets mix with sharp cheddar sauce. Ritz crackers crumb for top. It’s veggie-packed comfort. Bakes quickly. Appeals to picky eaters.

Ingredients

• 2 pounds broccoli florets
• 1 can (10.5 oz) cream of chicken soup
• 1 cup mayonnaise
• 2 cups shredded cheddar
• 1 cup crushed Ritz crackers
• 1/4 cup butter, melted

Instructions

1. Preheat oven to 350°F, grease dish.
2. Blanch broccoli 3 minutes, drain.
3. Mix soup, mayo, cheese.
4. Combine with broccoli, pour in dish.
5. Top with crackers mixed in butter.
6. Bake 30 minutes.
7. Prep tip: Use fresh broccoli.

How to Serve It

Scoop portions. Add cheese shreds. Sprinkle paprika. Serve hot. Add onions for depth. Complement mains.

17. Deviled Eggs

Egg yolks mash creamy with mayo and mustard. Paprika tops for color. It’s bite-sized classic. Chilled for refreshment. Easy to customize.

Ingredients

• 12 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon mustard
• 1 teaspoon vinegar
• Paprika for garnish
• Salt and pepper to taste

Instructions

1. Boil eggs 10 minutes, cool in ice.
2. Peel, halve, remove yolks.
3. Mash yolks with mayo, mustard, vinegar, salt, pepper.
4. Pipe into whites.
5. Chill 1 hour.
6. Prep tip: Use bag for piping.

How to Serve It

Plate on greens. Dust paprika. Add olives. Serve cold. Garnish herbs. Offer as appetizer.

18. Collard Greens

Greens simmer tender with ham hock smokiness. Vinegar cuts richness. It’s soulful side. Long cook melds flavors. Nutritious addition.

Ingredients

• 2 pounds collard greens, chopped
• 1 ham hock
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 tablespoons apple cider vinegar

Instructions

1. Sauté onion, garlic.
2. Add ham hock, broth, boil.
3. Add greens, simmer 1 hour.
4. Stir in vinegar.
5. Prep tip: Remove stems.

How to Serve It

Bowl with broth. Add hot sauce. Garnish onion. Serve hot. Mix bacon. Pair proteins.

19. Wild Rice Pilaf

Wild rice chews nutty with white rice blend. Cranberries add tart. Almonds crunch. Broth infuses savor. Elegant yet simple.

Ingredients

• 1 cup wild rice blend
• 2 cups chicken broth
• 1/2 cup dried cranberries
• 1/2 cup slivered almonds
• 1 onion, diced
• 2 tablespoons butter

Instructions

1. Sauté onion in butter.
2. Add rice, broth, boil.
3. Simmer 45 minutes.
4. Stir cranberries, almonds.
5. Fluff.
6. Prep tip: Rinse rice.

How to Serve It

Fluff in bowl. Top almonds. Add parsley. Serve warm. Include mushrooms. Accompany birds.

20. Cheesy Cauliflower Bake

Cauliflower roasts then bakes in cheese. Panko tops crisp. It’s low-carb alternative. Flavors meld in oven. Veggie focus.

Ingredients

• 1 large cauliflower, florets
• 2 cups shredded mozzarella
• 1 cup milk
• 1/4 cup flour
• 1/4 cup butter
• 1/2 cup panko

Instructions

1. Preheat 375°F.
2. Blanch cauliflower 5 min.
3. Make roux with butter, flour, add milk, cheese.
4. Mix with cauliflower, top panko.
5. Bake 25 min.
6. Prep tip: Dry florets.

How to Serve It

Dish hot. Sprinkle herbs. Add bacon. Garnish cheese. Serve sides. Balance meals.

21. Balsamic Roasted Vegetables

Veggies toss in balsamic for tang. Oven chars sweetly. Mix varies seasonally. Healthy and bright. Minimal effort.

Ingredients

• 2 carrots, sliced
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 2 tablespoons balsamic
• 2 tablespoons olive oil
• Salt and pepper

Instructions

1. Preheat 425°F.
2. Toss veggies with oil, balsamic, seasonings.
3. Spread on sheet.
4. Roast 20-25 min.
5. Prep tip: Cut even.

How to Serve It

Plate colorful. Drizzle balsamic. Add basil. Serve warm. Mix varieties. Pair grains.

22. Parmesan Roasted Asparagus

Asparagus snaps tender-crisp. Parmesan salts umami. Lemon brightens. Quick roast. Spring-like even in winter.

Ingredients

• 1 pound asparagus, trimmed
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan
• 1 lemon, zested
• Salt and pepper

Instructions

1. Preheat 400°F.
2. Toss asparagus with oil, salt, pepper.
3. Spread, sprinkle cheese, zest.
4. Roast 15 min.
5. Prep tip: Snap ends.

How to Serve It

Arrange spears. Squeeze lemon. Add prosciutto. Serve hot. Garnish zest. Complement eggs.

23. Apple Cranberry Salad

Apples crunch sweet-tart with cranberries. Greens base fresh. Walnuts nutty. Vinaigrette ties. Light counter to heavies.

Ingredients

• 6 cups mixed greens
• 2 apples, sliced
• 1/2 cup dried cranberries
• 1/2 cup walnuts
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar

Instructions

1. Whisk oil, vinegar.
2. Toss greens, apples, cranberries, walnuts.
3. Drizzle dressing.
4. Prep tip: Slice apples last.

How to Serve It

Bowl family-style. Top feta. Add onions. Serve chilled. Mix pears. Refresh palates.

24. Parker House Rolls

Yeast dough folds buttery. Rises soft. Brush egg for shine. Classic bread basket. Home-baked aroma.

Ingredients

• 4 cups flour
• 1 packet yeast
• 1 cup milk, warm
• 1/4 cup sugar
• 1/4 cup butter, softened
• 1 egg

Instructions

1. Dissolve yeast in milk, sugar.
2. Mix with flour, butter, egg to dough.
3. Knead, rise 1 hour.
4. Shape rolls, rise 30 min.
5. Bake 375°F 15 min.
6. Prep tip: Warm spot rise.

How to Serve It

Basket warm. Brush butter. Offer jams. Serve fresh. Add seeds. Pair spreads.

Wrap up your holiday table with these reliable sides that bring everyone together. Pick a few to try this season, or bookmark the list for future feasts. Share your favorites with friends and make new traditions. Happy cooking!