18 Comforting Christmas Side Dishes

Garlic Parmesan Roasted Brussels Sprouts

These Garlic Parmesan Roasted Brussels Sprouts are a delightful way to elevate this humble vegetable to a festive favorite.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Cooking method:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine Brussels sprouts with olive oil, garlic, salt, and pepper.
3. Spread evenly on a baking sheet, ensuring Brussels sprouts are cut side down.
4. Roast in the oven for 20-25 minutes, tossing halfway through, until golden and crispy.
5. Remove from the oven and sprinkle with Parmesan cheese before serving.

Cranberry Orange Wild Rice Pilaf

Infused with the festive flavors of cranberry and orange, this wild rice pilaf brings a colorful twist to your table.

Ingredients:

• 1 cup wild rice
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• Zest of 1 orange
• 1/4 cup chopped pecans
• Salt and pepper to taste

Cooking method:

1. Rinse wild rice under cold water until water runs clear.
2. In a saucepan, bring vegetable broth to a boil, then add wild rice.
3. Cover and simmer for 45-50 minutes, until rice is tender and liquid is absorbed.
4. Stir in cranberries, orange zest, and pecans.
5. Season with salt and pepper and fluff with a fork before serving.

Honey Glazed Carrots with Thyme

These tender carrots glazed with honey and fresh thyme add a sweet and herbal note to your Christmas feast.

Ingredients:

• 1 pound carrots, peeled and sliced
• 2 tablespoons butter
• 2 tablespoons honey
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Cooking method:

1. In a large skillet, melt butter over medium heat.
2. Add carrots and cook for 8-10 minutes, until they start to soften.
3. Stir in honey and thyme, cooking for another 5 minutes until carrots are tender and glazed.
4. Season with salt and pepper before serving.

Balsamic Glazed Roasted Beets

With their rich color and sweet tangy glaze, these roasted beets are a show-stopping side dish.

Ingredients:

• 4 medium beets, peeled and cut into wedges
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Cooking method:

1. Preheat your oven to 425°F (220°C).
2. Toss beet wedges with olive oil, balsamic vinegar, honey, salt, and pepper in a bowl.
3. Spread evenly on a baking sheet.
4. Roast for 30-35 minutes, tossing occasionally, until beets are tender.
5. Serve warm, garnished with additional balsamic glaze if desired.

Loaded Mashed Potato Casserole

This creamy mashed potato casserole is loaded with cheese, bacon, and chives, making it an irresistible comfort food.

Ingredients:

• 4 large potatoes, peeled and cubed
• 1/2 cup sour cream
• 1/4 cup milk
• 1 cup shredded cheddar cheese
• 4 strips bacon, cooked and crumbled
• 2 tablespoons chopped chives
• Salt and pepper to taste

Cooking method:

1. Boil potatoes in salted water until tender, then drain.
2. Mash potatoes with sour cream and milk until smooth.
3. Fold in half of the cheese, all the bacon, and half of the chives.
4. Transfer to a baking dish, top with remaining cheese.
5. Bake at 350°F (175°C) for 20 minutes, garnish with remaining chives before serving.

Sage and Sausage Stuffing

This savory stuffing with sage and sausage is a classic accompaniment to your Christmas roast.

Ingredients:

• 1 pound Italian sausage, casings removed
• 1 onion, chopped
• 3 celery stalks, diced
• 1 tablespoon fresh sage, chopped
• 8 cups bread cubes
• 2 cups chicken broth
• Salt and pepper to taste

Cooking method:

1. In a skillet, brown sausage over medium heat, breaking it into pieces.
2. Add onion and celery, cooking until softened.
3. Stir in sage and remove from heat.
4. In a large bowl, combine bread cubes, sausage mixture, and chicken broth.
5. Transfer to a greased baking dish and bake at 350°F (175°C) for 30 minutes.

Maple Bacon Brussels Sprouts

Crispy Brussels sprouts paired with maple syrup and bacon create a perfect balance of sweet and salty flavors.

Ingredients:

• 1 pound Brussels sprouts, halved
• 4 slices bacon, chopped
• 2 tablespoons maple syrup
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C).
2. In a bowl, toss Brussels sprouts with bacon, maple syrup, salt, and pepper.
3. Spread mixture on a baking sheet.
4. Roast for 25-30 minutes, stirring halfway through, until sprouts are crispy.
5. Serve hot, drizzled with additional maple syrup if desired.

Lemon Garlic Green Beans

Simple yet flavorful, these lemon garlic green beans are a zesty addition to a festive meal.

Ingredients:

• 1 pound green beans, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste

Cooking method:

1. Bring a pot of salted water to a boil, blanch green beans for 2-3 minutes, then drain and shock in ice water.
2. In a skillet over medium heat, heat olive oil.
3. Add garlic and sauté for 1 minute, then add green beans and toss to coat.
4. Cook for an additional 5 minutes, stirring occasionally, then drizzle with lemon juice.
5. Season with salt and pepper before serving.

Herb Roasted Fingerling Potatoes

These herb roasted fingerling potatoes are crispy on the outside and tender on the inside with a fragrant herb blend.

Ingredients:

• 1 1/2 pounds fingerling potatoes, halved
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, rosemary, thyme, salt, and pepper.
3. Spread potatoes cut-side down on a baking sheet.
4. Roast for 25-30 minutes until golden brown and crisp.
5. Serve hot, garnished with additional herbs if desired.

Spinach and Artichoke Gratin

This creamy spinach and artichoke gratin is a decadent side dish that will complement any holiday meal.

Ingredients:

• 10 ounces fresh spinach
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 1 cup ricotta cheese
• 1 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking method:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, wilt spinach over medium heat until just tender, then drain excess liquid.
3. In a mixing bowl, combine spinach with artichokes, ricotta, half of the Parmesan, heavy cream, garlic, salt, and pepper.
4. Transfer mixture to a baking dish and top with remaining Parmesan cheese.
5. Bake for 20-25 minutes until bubbly and golden on top.