Christmas Dinner Side Dishes That Upstage the Roast: 16 Recipes From Honey Parsnips to Cauliflower Cheese

Christmas dinner side dishes are the part of the meal people actually go back for, and this year home cooks are proving it. Restaurant chefs on YouTube have pulled millions of views with nothing more than butter-basted fondant potatoes and triple-cooked parsnips, while short videos of bubbling cauliflower cheese keep popping up in holiday feeds. So this list skips the usual Thanksgiving lineup and borrows the best of a British Christmas table, then mixes in American favorites like creamed spinach and glazed carrots. You will find crispy potatoes, sweet roots, rich gratins, a bright winter salad and a simple timing plan so everything lands hot at the same moment. Pick three or four, or cook them all and let the roast play a supporting role..

Christmas Dinner Side Dishes Start Here: Fondant Potatoes

Fondant potatoes look like something from a fancy restaurant, yet they need only potatoes, butter, stock and patience. Thick cylinders are seared hard on one side until deep golden, flipped, then gently cooked in butter and stock until the centers turn soft and creamy while the tops stay crisp. A few garlic cloves and thyme sprigs perfume the pan. They are the reason so many cooks now call potatoes the real star among Christmas dinner side dishes, and they can wait in a warm oven while you carve..

You will need: 6 large russet or Yukon Gold potatoes, 2 tablespoons neutral oil, 6 tablespoons butter, 4 garlic cloves (smashed), 4 sprigs thyme, 1 cup chicken or vegetable stock, flaky salt and black pepper.

How to make it: 1. Peel the potatoes, trim into tall cylinders about 1 1/2 inches thick and pat dry. 2. Sear in hot oil in an ovenproof skillet 5 to 6 minutes until deep golden; flip. 3. Add butter, garlic and thyme and baste for 2 minutes. 4. Pour in the stock and roast at 400 F for 30 to 35 minutes until a knife slides in easily. 5. Spoon the pan butter over the tops and season with flaky salt.

Honey Roasted Parsnips With Thyme

Parsnips are the quiet hero of a British Christmas plate. Roasting brings out their natural sweetness, and a spoonful of honey added near the end turns the edges sticky and caramelized. One chef video racked up millions of views by boiling, steaming dry and then roasting them for an extra crunchy coating. Toss them in fresh thyme and a pinch of salt and they disappear faster than the roast potatoes. Leftovers are great blitzed into a soup the next day.

You will need: 2 pounds parsnips, 3 tablespoons olive oil or duck fat, 2 tablespoons honey, 4 sprigs thyme, salt and pepper, a squeeze of lemon (optional).

How to make it: 1. Peel the parsnips and cut into long wedges, removing any woody cores. 2. Boil 3 minutes, drain and let them steam dry. 3. Toss with hot oil in a roasting pan and roast at 425 F for 25 minutes. 4. Drizzle with honey, add the thyme and roast 10 minutes more. 5. Season and finish with a little lemon.

Cauliflower Cheese With a Mustard Cheddar Sauce

Ask a British family which side they would fight over and cauliflower cheese often wins. Tender florets are buried under a silky cheddar sauce sharpened with mustard, then baked until the top blisters and bubbles. It is basically the grown-up cousin of mac and cheese, with a much lighter base. Use a mature cheddar for real flavor and save a handful to scatter on top. You can assemble it the day before and bake it while the meat rests.

You will need: 1 large cauliflower (cut into florets), 3 tablespoons butter, 3 tablespoons flour, 2 1/2 cups milk, 2 cups grated sharp cheddar, 2 teaspoons Dijon or English mustard, pinch of nutmeg, salt and pepper, 2 tablespoons breadcrumbs.

How to make it: 1. Boil the florets 4 to 5 minutes, drain well and spread in a baking dish. 2. Melt butter, whisk in flour and cook 1 minute. 3. Slowly whisk in milk until thick and smooth. 4. Off the heat, stir in most of the cheese, the mustard, nutmeg, salt and pepper. 5. Pour over the cauliflower, top with remaining cheese and crumbs and bake at 400 F for 25 minutes until bubbling.

Christmas Dinner Side Dishes With Color: Braised Red Cabbage

Braised red cabbage brings a glossy jewel color and a sweet and sour bite that cuts through rich meat and gravy. Sliced cabbage simmers slowly with apples, onion, brown sugar, vinegar and warm spices like cinnamon and cloves until it turns soft and deeply flavored. It is a classic across Britain, Germany and Scandinavia, and it tastes even better a day or two later. That makes it one of the most stress-free Christmas dinner side dishes you can make ahead.

You will need: 1 medium red cabbage (shredded), 2 apples (peeled and grated), 1 red onion (sliced), 2 tablespoons butter, 3 tablespoons brown sugar, 1/3 cup red wine vinegar, 1 cinnamon stick, 3 whole cloves, salt and pepper.

How to make it: 1. Soften the onion in butter in a large pot for 5 minutes. 2. Add the cabbage, apples, sugar, vinegar and spices with a splash of water. 3. Cover and simmer gently for 1 to 1 1/2 hours, stirring now and then. 4. Uncover for the last 10 minutes to make it glossy. 5. Remove the spices and season to taste.

Christmas Dinner Side Dishes Kids Love: Pigs in Blankets, the British Way

In the United States pigs in blankets usually means sausages in pastry, but in Britain they are cocktail sausages wrapped in streaky bacon and roasted until sticky and crisp. They are such a fixture among Christmas dinner side dishes that many families make double. A light brush of maple syrup or honey near the end adds a lovely glaze. Make them the day before, keep them wrapped in the fridge and slide them into the oven for the last half hour.

You will need: 24 cocktail or small breakfast sausages, 12 slices thin streaky bacon (halved), 1 tablespoon maple syrup or honey, a few sprigs of rosemary or thyme, black pepper.

How to make it: 1. Stretch each half slice of bacon with the back of a knife. 2. Wrap snugly around each sausage and lay seam side down on a lined tray. 3. Roast at 400 F for 20 minutes. 4. Brush with maple syrup, scatter herbs and roast 5 to 10 minutes more. 5. Season with pepper and serve hot.

Creamed Spinach With Nutmeg and Parmesan

Creamed spinach is a steakhouse favorite, and it sits just as happily with other Christmas dinner side dishes beside a holiday roast. Fresh spinach wilts into a garlicky cream sauce lifted with nutmeg and a handful of Parmesan, so it tastes rich without needing much effort. If you are serving our prime rib recipes for a steakhouse-style Christmas, this is the side that completes the picture. Squeeze the spinach well after wilting or the sauce turns watery.

You will need: 2 pounds fresh spinach (or 20 ounces frozen, thawed), 2 tablespoons butter, 1 small shallot (minced), 2 garlic cloves (minced), 1 cup heavy cream, 2 ounces cream cheese, 1/2 cup grated Parmesan, 1/4 teaspoon nutmeg, salt and pepper.

How to make it: 1. Wilt the spinach in a large pan in batches, then squeeze out all the liquid and chop. 2. Melt butter and soften the shallot and garlic. 3. Add cream and cream cheese and simmer until slightly thick. 4. Stir in the spinach, Parmesan and nutmeg. 5. Season and serve right away.

Brown Sugar Glazed Carrots With Orange Zest

Glazed carrots are one of the Christmas dinner side dishes that kids reliably eat, and they free up valuable oven space on a busy day. The carrots simmer in a little water with butter and brown sugar until the liquid reduces to a shiny glaze that clings to every piece. A grating of orange zest and a squeeze of juice keep the sweetness bright rather than heavy. Use rainbow carrots if you can find them for an extra pretty platter.

You will need: 2 pounds carrots (sliced on the diagonal), 3 tablespoons butter, 3 tablespoons brown sugar, zest and juice of 1 orange, 1/2 cup water, pinch of salt, chopped parsley or thyme.

How to make it: 1. Put the carrots, butter, sugar, orange juice, water and salt in a wide pan. 2. Cover and simmer 8 to 10 minutes until just tender. 3. Uncover and cook on medium-high, stirring, until the liquid becomes a syrupy glaze. 4. Stir in the orange zest. 5. Scatter with herbs and serve.

Yorkshire Puddings That Actually Rise

Yorkshire puddings are traditional with roast beef and belong on any list of British Christmas dinner side dishes, and nothing beats a tray of tall, crisp, hollow puddings ready to hold a pool of gravy. The secrets are simple: equal volumes of eggs, flour and milk, a rested batter, and fat that is smoking hot before the batter goes in. Most of all, do not open the oven door while they bake. Rest the batter for at least 30 minutes or overnight in the fridge for the biggest rise.

You will need: 1 cup eggs (about 4 large), 1 cup all-purpose flour, 1 cup milk, pinch of salt, vegetable oil or beef drippings.

How to make it: 1. Whisk the eggs, flour, milk and salt into a smooth batter and rest at least 30 minutes. 2. Add 1 teaspoon of fat to each cup of a 12-hole muffin tin and heat in a 450 F oven for 10 minutes. 3. Quickly pour batter into the hot fat, filling each cup about halfway. 4. Bake 20 to 25 minutes without opening the door. 5. Serve at once with gravy.

Christmas Dinner Side Dishes for Veggie Lovers: Hasselback Butternut Squash

A hasselback butternut squash looks like a centerpiece, which is handy if you have vegetarians at the table. The neck of the squash is peeled, halved and sliced thinly almost all the way through, then roasted and basted with maple butter that seeps into every cut. The edges caramelize while the inside goes silky. Among Christmas dinner side dishes this one gets the most gasps for the least work, and it slices neatly at the table.

You will need: 1 large butternut squash, 3 tablespoons melted butter, 2 tablespoons maple syrup, 1 tablespoon chopped sage or rosemary, pinch of chili flakes, salt and pepper, toasted pecans to serve.

How to make it: 1. Cut off the bulb of the squash, peel the neck and halve it lengthwise. 2. Microwave or steam 5 minutes to soften slightly. 3. Lay flat between two wooden spoons and slice thinly without cutting through. 4. Mix butter, maple, herbs and seasoning and brush all over. 5. Roast at 400 F for 45 to 55 minutes, basting every 15 minutes, then top with pecans.

Roasted Brussels Sprouts With Chestnuts and Pancetta

Brussels sprouts are non-negotiable on many British Christmas plates, and roasting them is the easiest way to win over doubters. Halved sprouts go into a hot oven until the outer leaves crisp, then join salty pancetta and sweet, cooked chestnuts in the pan. A small knob of butter at the end brings it all together. Buy vacuum-packed peeled chestnuts to save time; they are ready to use straight from the bag.

You will need: 1 1/2 pounds Brussels sprouts (trimmed and halved), 2 tablespoons olive oil, 4 ounces diced pancetta, 1 cup cooked peeled chestnuts (roughly chopped), 1 tablespoon butter, salt and pepper, a little lemon zest.

How to make it: 1. Toss the sprouts with oil, salt and pepper and roast at 425 F for 20 to 25 minutes. 2. Meanwhile fry the pancetta in a large pan until crisp. 3. Add the chestnuts and butter and warm through. 4. Toss in the roasted sprouts. 5. Finish with lemon zest and serve.

Cheesy Leek Gratin

Leeks turn sweet and tender when they bake in cream, and a crunchy cheese topping makes them feel properly festive. This gratin is a gentler alternative to potato gratin, so it fits nicely beside richer Christmas dinner side dishes. Gruyere is classic, but any good melting cheese works. Rinse the leeks carefully because grit hides between the layers. Assemble it in the morning, keep it chilled, then bake while other dishes rest.

You will need: 4 large leeks (white and light green parts, sliced), 2 tablespoons butter, 1 garlic clove (minced), 1 cup heavy cream, 1 teaspoon thyme leaves, 1 cup grated Gruyere, 1/3 cup breadcrumbs, salt and pepper.

How to make it: 1. Soften the leeks in butter with the garlic for 8 to 10 minutes. 2. Season and spread in a buttered baking dish. 3. Pour over the cream and scatter with thyme. 4. Top with Gruyere and breadcrumbs. 5. Bake at 400 F for 25 to 30 minutes until bubbling and golden.

Duchess Potatoes Piped Into Golden Swirls

Duchess potatoes take a humble mash, enrich it with egg yolks and butter, then pipe it into pretty rosettes that bake with crisp, golden ridges. They look elegant on a holiday plate and, best of all, can be piped and frozen weeks ahead. Bake them straight from frozen with a few extra minutes. Use floury potatoes and press them through a ricer for the smoothest mixture that holds its shape.

You will need: 2 pounds russet potatoes, 4 tablespoons butter, 3 egg yolks, 1/4 cup grated Parmesan, pinch of nutmeg, salt and white pepper, 1 beaten egg for brushing.

How to make it: 1. Boil peeled potatoes until tender, drain and steam dry. 2. Rice them and beat in butter, yolks, Parmesan, nutmeg and seasoning. 3. Spoon into a piping bag with a large star tip and pipe swirls onto a lined tray. 4. Chill 20 minutes, then brush lightly with beaten egg. 5. Bake at 425 F for 20 to 25 minutes until golden.

Maple Bacon Green Beans

These skillet green beans are the quick, bright side that balances all the creamy dishes. Blanched beans stay snappy, then get tossed with crisp bacon, shallots and a drizzle of maple syrup for a sweet and smoky finish. They take about 15 minutes from start to finish, so cook them last while the meat rests. Blanch the beans in the morning and chill them in ice water to save even more time.

You will need: 1 1/2 pounds green beans (trimmed), 6 slices bacon (chopped), 1 shallot (sliced), 1 tablespoon maple syrup, 1 teaspoon cider vinegar, salt and pepper, toasted sliced almonds (optional).

How to make it: 1. Blanch the beans in salted boiling water 3 minutes, then plunge into ice water and drain. 2. Fry the bacon until crisp and remove. 3. Cook the shallot in the bacon fat 2 minutes. 4. Add the beans and toss until hot. 5. Stir in maple, vinegar and bacon, season and top with almonds.

Christmas Dinner Side Dishes Need a Grain: Wild Rice With Cranberries and Pecans

Wild rice brings a nutty chew and earthy flavor that feels made for winter. Cooked with stock and folded with dried cranberries, toasted pecans, celery and plenty of fresh herbs, it becomes a colorful pilaf that works warm or at room temperature. That flexibility makes it one of the most forgiving Christmas dinner side dishes for a buffet. It also packs well for a potluck if you are traveling to family.

You will need: 1 1/2 cups wild rice blend, 3 1/2 cups chicken or vegetable stock, 2 tablespoons butter, 1 onion (diced), 2 celery stalks (diced), 3/4 cup dried cranberries, 3/4 cup toasted pecans, 1/4 cup chopped parsley, 1 tablespoon sage, salt and pepper.

How to make it: 1. Simmer the rice in stock, covered, 40 to 45 minutes until tender; drain any excess liquid. 2. Cook the onion and celery in butter until soft. 3. Stir in the sage. 4. Fold the vegetables, cranberries, pecans and parsley into the rice. 5. Season and serve warm or at room temperature.

Pear and Pomegranate Winter Salad With Goat Cheese

After all those rich dishes, a crisp salad wakes everything up. Juicy pear slices, bitter leaves, tangy goat cheese and pomegranate seeds that pop like little jewels make a plate that looks like Christmas. A simple honey mustard vinaigrette ties it together. For more inspiration, BBC Good Food keeps a big collection of Christmas side dish recipes. Dress this salad at the last moment so the leaves stay crisp.

You will need: 6 cups mixed winter leaves (arugula, radicchio, spinach), 2 ripe pears (thinly sliced), seeds of 1 pomegranate, 4 ounces crumbled goat cheese, 1/2 cup candied walnuts, 3 tablespoons olive oil, 1 tablespoon cider vinegar, 1 teaspoon honey, 1 teaspoon Dijon mustard, salt.

How to make it: 1. Whisk the oil, vinegar, honey, mustard and salt into a dressing. 2. Arrange the leaves on a platter. 3. Tuck in the pear slices. 4. Scatter with pomegranate seeds, goat cheese and walnuts. 5. Drizzle with dressing just before serving.

Timing Cheat Sheet: What to Roast First and What to Finish Last

The hardest part of Christmas dinner side dishes is not the cooking, it is the timing. Work backwards from when you want to eat. Braised cabbage, gratins, duchess potatoes and cauliflower cheese can all be made a day ahead. Fondant potatoes, squash and parsnips go in about an hour before serving. When the meat comes out to rest, turn the oven up for Yorkshire puddings and pigs in blankets, and cook stovetop greens and carrots last.

You will need: A written schedule, oven space plan, two sheet pans, foil for keeping dishes warm, a warm plate drawer or low oven, and make-ahead dishes chilled and labeled.

How to make it: 1. The day before: make the red cabbage, assemble the cauliflower cheese and leek gratin, pipe the duchess potatoes and wrap the pigs in blankets. 2. 90 minutes before: roast the squash and fondant potatoes. 3. 60 minutes before: roast the parsnips and sprouts and bake the gratins. 4. While the meat rests: bake the Yorkshires and pigs in blankets at high heat. 5. Last 15 minutes: cook the carrots and green beans, rewarm the cabbage and dress the salad.