25 Easy Christmas Side Dishes

These easy Christmas side dishes are the ones I want on my plate every single year. Cheesy potatoes, buttery veggies, cute tree-shaped bites and a few cold salads you can make ahead.

Every recipe uses simple shortcuts like frozen veggies, boxed rice and store-bought puff pastry, so you spend less time in the kitchen and more time with your people.

Whether you're hosting Christmas dinner, serving prime rib or ham, or bringing a dish to a holiday party, there's something here for everyone.

I split them into hot sides and cold sides, so you can plan your oven space and make some ahead.

Hot Christmas Side Dishes

1. Crockpot Creamy Mac and Cheese

This mac and cheese cooks right in the slow cooker, dry noodles and all, so your oven is free for the ham or prime rib. Three cheeses, so creamy.

Ingredients Needed: Velveeta cheese, elbow macaroni, whole milk, heavy whipping cream, shredded mozzarella, shredded cheddar, salt, black pepper

Get the full recipe: Crockpot Creamy Mac and Cheese

2. Easy Mashed Potatoes

A little cream cheese makes these buttery Yukon Gold mashed potatoes extra creamy. The classic side that goes with everything.

Ingredients Needed: Yukon Gold potatoes, butter, warm milk, cream cheese, salt, black pepper, fresh chives

Get the full recipe: Easy Mashed Potatoes

3. Cheesy Hash Brown Casserole

Frozen hash browns, sour cream and cheddar under a crunchy buttery cornflake topping. It feeds a crowd and works for Christmas brunch too.

Ingredients Needed: frozen hash browns, sour cream, cream of chicken soup, butter, dried minced onion, garlic powder, sharp cheddar, cornflakes, salt, pepper

Get the full recipe: Cheesy Hash Brown Casserole

4. Easy Green Bean Casserole

The holiday classic. Canned green beans, creamy soup and crispy fried onions on top. It's not a holiday dinner without it.

Ingredients Needed: canned cut green beans, cream of mushroom soup, milk, soy sauce, black pepper, French fried onions

Get the full recipe: Easy Green Bean Casserole

5. Christmas Tree Spinach Dip Puff Pastry

Cheesy spinach dip baked between two sheets of puff pastry and twisted into a Christmas tree. It's the cutest thing on the table and so easy.

Ingredients Needed: puff pastry sheets, frozen chopped spinach, cream cheese, mozzarella, Parmesan, garlic powder, onion powder, butter, salt, pepper

Get the full recipe: Christmas Tree Spinach Dip Puff Pastry

6. Steakhouse Creamed Spinach

Like the creamed spinach at a fancy steakhouse, but made at home. Rich, cheesy and a little bougie.

• Serves: 8
• Temp: Medium heat (stovetop)

Ingredients:

• 2 lbs fresh baby spinach
• 3 tablespoon butter
• 1 small yellow onion, minced
• 3 garlic cloves, minced
• 1½ cups heavy cream
• 2 oz cream cheese, softened
• ½ cup finely shredded Parmesan
• ½ teaspoon fine sea salt, plus more to taste
• ½ teaspoon black pepper
• ⅛ teaspoon ground nutmeg

Instructions:

1. Melt the butter in a large deep skillet or Dutch oven over medium heat. Cook the onion for 4 minutes, then add the garlic for 1 minute.
2. Add the spinach in batches, stirring until wilted. Cook off excess moisture and drain any remaining liquid.
3. Stir in the heavy cream, salt, pepper and nutmeg. Simmer uncovered for 8-10 minutes until slightly thickened.
4. Reduce heat to low and stir in the cream cheese and Parmesan until smooth. Cook another 1-2 minutes, season to taste and serve warm.

7. Bacon Wrapped Green Beans (Air Fryer)

Cute little green bean bundles wrapped in bacon and air fried until crispy. They look so fancy on the table.

• Serves: 8 bundles
• Cook: 10-12 minutes
• Temp: 370°F (air fryer)

Ingredients:

• 48 fresh green beans, trimmed (6 per bundle)
• 8 slices regular-cut bacon
• Olive oil spray
• Salt and pepper, to taste
• 1 tablespoon brown sugar

Instructions:

1. Preheat the air fryer to 370°F for 5 minutes. Trim the green beans and divide into 8 bundles of 6 beans each.
2. Wrap each bundle with a slice of bacon and place seam-side down in the air fryer basket. Lightly spray with olive oil and season with pepper and a little salt.
3. Air fry for 7-9 minutes, then sprinkle with brown sugar and cook another 3 minutes, or until the bacon is crispy and fully cooked. No flipping needed.

8. Garlic Butter Mushrooms

Whole cremini mushrooms sautéed until golden brown and tossed in garlic butter, fresh thyme and parsley. An easy stovetop Christmas side dish that's especially good with steak or prime rib.

• Serves: 6
• Prep: 5 minutes
• Cook: 12-15 minutes
• Temp: Medium-high heat (stovetop)
• Total: 17-20 minutes

Ingredients:

• 1½ lbs small or medium cremini mushrooms, kept whole
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 4 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• ½ teaspoon salt, or to taste
• Black pepper, to taste
• 2 tablespoons chopped fresh parsley
• 1 teaspoon fresh lemon juice, optional

Instructions:

1. Wipe the mushrooms clean and trim any dry stem ends. Pat them thoroughly dry.
2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
3. Add the mushrooms in a single layer. Cook for 8-12 minutes, turning occasionally, until browned on several sides and tender. Cook in two batches if the pan is crowded.
4. Reduce the heat to medium. Add the remaining 2 tablespoons butter, garlic and thyme. Cook for 1-2 minutes, stirring gently, until the garlic is fragrant.
5. Season with salt and pepper. Add the lemon juice if using, and sprinkle with fresh parsley. Serve warm.

Tip: Don't crowd the skillet or stir constantly. The mushrooms need direct contact with the hot pan to develop a golden-brown exterior.

9. Cheesy Scalloped Potatoes

Thinly sliced Yukon Gold potatoes baked in a creamy garlic cheddar sauce until tender, bubbly and golden. These cheesy scalloped potatoes are a comforting Christmas dinner favorite.

• Serves: 8
• Prep: 20 minutes
• Bake: 70-85 minutes
• Temp: 375°F
• Rest: 15 minutes

Ingredients:

• 3 lbs Yukon Gold potatoes, peeled and sliced ⅛ inch thick
• 4 tablespoons butter
• 2 garlic cloves, minced
• ¼ cup all-purpose flour
• 3 cups whole milk
• 2 cups freshly shredded sharp cheddar cheese, divided
• 1 teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Preheat the oven to 375°F and grease a 9x13-inch baking dish.
2. Melt the butter in a saucepan over medium heat. Add the garlic and cook for 30 seconds.
3. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Simmer for 4-6 minutes, stirring frequently, until slightly thickened.
4. Remove from the heat. Stir in 1 cup cheddar, salt and pepper until the cheese melts.
5. Arrange one-third of the sliced potatoes in the baking dish. Spoon one-third of the cheese sauce over them. Repeat the layers twice, finishing with sauce.
6. Cover tightly with foil and bake for 45-50 minutes.
7. Remove the foil, sprinkle with the remaining cheddar, and bake another 25-35 minutes, until a knife slides easily through the potatoes and the top is lightly golden.
8. Rest for 15 minutes before serving.

10. Garlic Parmesan Smashed Potatoes

Crispy garlic Parmesan smashed potatoes with golden edges, fluffy centers and a buttery garlic topping. These easy little potatoes are the perfect Christmas side dish.

• Serves: 6
• Prep: 10 minutes
• Cook: 40-50 minutes
• Temp: 450°F

Ingredients:

• 2 lbs small baby potatoes
• 3 tablespoons olive oil
• 2 tablespoons butter, melted
• 3 garlic cloves, minced
• ½ cup finely grated Parmesan cheese
• ¾ teaspoon salt, divided
• 2 tablespoons chopped fresh parsley

Instructions:

1. Place the potatoes in a large pot, cover with cold water and add ½ teaspoon salt. Bring to a boil and cook for 15-20 minutes, until fork-tender.
2. Drain thoroughly and let the potatoes steam dry for 5 minutes.
3. Preheat the oven to 450°F. Lightly oil a large metal baking sheet.
4. Arrange the potatoes in a single layer. Gently smash each potato with the bottom of a glass or measuring cup until approximately ½ inch thick.
5. Brush with olive oil and sprinkle with the remaining salt.
6. Roast for 20 minutes, until the edges begin to crisp.
7. Mix the melted butter with the minced garlic. Brush over the potatoes, sprinkle with Parmesan, and roast another 5-8 minutes until golden and crispy.
8. Sprinkle with parsley and serve immediately.

11. Duchess Potatoes

Buttery mashed potatoes piped into pretty little Christmas tree swirls and baked until golden. These festive duchess potatoes look elegant but are surprisingly easy to make ahead.

• Serves: 8
• Prep: 20 minutes
• Cook: 35-45 minutes
• Temp: 425°F

Ingredients:

• 2½ lbs russet potatoes, peeled and cubed
• 4 tablespoons butter, softened
• 2-4 tablespoons heavy cream
• 3 large egg yolks
• ½ cup finely grated Parmesan cheese
• 1 teaspoon salt, or to taste
• Pinch of ground nutmeg
• 1 large egg, beaten, for brushing

Instructions:

1. Place potatoes in salted water and boil for 15-20 minutes, until very tender.
2. Drain thoroughly and return to the warm pot over low heat for 1-2 minutes, stirring gently to remove excess moisture.
3. Mash until completely smooth or pass through a potato ricer.
4. Stir in butter, 2 tablespoons heavy cream, Parmesan, salt and nutmeg. Add additional cream only if the mixture is too stiff to pipe.
5. Let cool for 5 minutes, then stir in the egg yolks until evenly combined.
6. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
7. Transfer the potato mixture to a piping bag fitted with a large star tip. Pipe tall swirls, gradually narrowing toward the top to resemble little Christmas trees.
8. Gently brush with beaten egg. Bake for 15-20 minutes, until the ridges are lightly golden and the potatoes are heated through.

Make ahead: Pipe the potatoes up to 1 day in advance. Cover and refrigerate, then brush with egg and bake before serving. Chilled potatoes may need a few additional minutes in the oven.

Tip: The mashed potatoes should be smooth, thick and able to hold their shape. Too much cream can cause the swirls to spread.

12. Blue Cheese Twice-Baked Potatoes

Crispy baked potato skins filled with creamy mashed potatoes, tangy blue cheese, sharp cheddar and bacon. These twice-baked potatoes feel a little fancy but are easy enough for Christmas dinner.

• Serves: 8 potato halves
• Prep: 20 minutes
• Bake: 75-90 minutes total
• Temp: 400°F

Ingredients:

• 4 medium russet potatoes
• 1 tablespoon olive oil
• 3 tablespoons butter, softened
• ½ cup sour cream
• ½ cup crumbled blue cheese, divided
• ½ cup shredded sharp cheddar
• 4 slices bacon, cooked and crumbled
• 2 tablespoons chopped fresh chives
• ½ teaspoon garlic powder
• ½ teaspoon salt, or to taste
• Black pepper, optional

Instructions:

1. Preheat the oven to 400°F. Scrub and dry the potatoes, rub with olive oil and prick several times with a fork.
2. Bake directly on the oven rack for 50-65 minutes, until fork-tender.
3. Cool slightly, then cut each potato in half lengthwise. Scoop the flesh into a bowl, leaving a ¼-inch border inside the skins.
4. Place the empty potato skins on a baking sheet and return to the oven for 8 minutes to lightly crisp.
5. Mash the potato flesh with butter, sour cream, half the blue cheese, cheddar, garlic powder and salt. Gently stir in half the bacon and chives.
6. Spoon the filling into the potato skins, mounding it slightly.
7. Top with the remaining blue cheese and bacon.
8. Bake for 15-20 minutes, until heated through and lightly golden. Sprinkle with the remaining chives.

Make ahead: Assemble the filled potatoes up to 1 day ahead and refrigerate. Bake at 375°F until thoroughly heated, approximately 25-35 minutes from chilled.

13. Honey Glazed Carrots with Thyme

These honey glazed carrots are roasted until tender with lightly caramelized edges, then tossed in honey butter and fresh thyme. A little lemon juice balances the sweetness for an easy Christmas side dish that looks beautiful on a holiday platter.

• Serves: 6
• Prep: 10 minutes
• Cook: 30-35 minutes
• Temp: 425°F
• Total: 40-45 minutes

Ingredients:

• 2 lbs carrots, peeled and cut into ½-inch-thick sticks
• 1 tablespoon olive oil
• ½ teaspoon salt
• 2 tablespoons unsalted butter, melted
• 2 tablespoons honey
• 2 teaspoons fresh thyme leaves, plus more for garnish
• 1 teaspoon fresh lemon juice

Instructions:

1. Preheat the oven. Preheat to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
2. Prepare the carrots. Toss the carrot sticks with olive oil and salt. Spread them in a single layer on the baking sheet, leaving a little space between pieces.
3. Roast the carrots. Roast for 20-25 minutes, turning once, until the carrots are beginning to brown around the edges and are almost fork-tender.
4. Add the honey butter. In a small bowl, mix the melted butter, honey and fresh thyme. Drizzle over the carrots and toss gently to coat.
5. Finish roasting. Return to the oven for 5-8 minutes, until the carrots are tender and lightly glazed. Watch closely so the honey doesn't burn.
6. Serve. Toss with the fresh lemon juice, transfer to a serving platter and garnish with a little additional fresh thyme.

14. Green Beans Almondine

Tender-crisp green beans tossed with browned butter, toasted almonds, garlic and fresh lemon. This easy, elegant Christmas side dish adds something fresh to a holiday dinner.

• Serves: 6
• Prep: 10 minutes
• Cook: 10-12 minutes
• Temp: Medium heat (stovetop)

Ingredients:

• 1½ lbs fresh green beans, trimmed
• 3 tablespoons butter
• ⅓ cup sliced almonds
• 1 small shallot, finely diced
• 2 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• ½ teaspoon salt, or to taste
• Black pepper, optional

Instructions:

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, until bright green and crisp-tender.
2. Transfer immediately to a bowl of ice water. Drain and pat dry.
3. Melt 1 tablespoon butter in a large skillet over medium heat. Add the almonds and cook for 2-3 minutes, stirring until lightly golden. Transfer to a plate.
4. Add the remaining butter and shallot to the skillet. Cook for 2 minutes, until softened.
5. Add the garlic and cook for 30 seconds. Add the green beans and toss for 2-3 minutes, until heated through.
6. Remove from the heat. Stir in the lemon juice, salt and pepper.
7. Transfer to a serving dish and sprinkle the toasted almonds over the top.

15. Brussels Sprouts with Bacon and Cranberries

Crispy roasted Brussels sprouts tossed with smoky bacon, sweet dried cranberries and a little balsamic glaze. A colorful Christmas side dish that's both savory and sweet.

• Serves: 6
• Prep: 10 minutes
• Cook: 25-35 minutes
• Temp: 425°F

Ingredients:

• 2 lbs Brussels sprouts, trimmed and halved
• 6 slices thick-cut bacon, chopped
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper, optional
• ⅓ cup dried cranberries
• 1 tablespoon balsamic glaze

Instructions:

1. Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or lightly oil the pan.
2. Toss the Brussels sprouts with olive oil, salt and pepper.
3. Arrange the sprouts cut-side down in a single layer. Scatter the chopped raw bacon evenly between them.
4. Roast for 15 minutes. Check the bacon and turn any pieces that are browning too quickly.
5. Continue roasting for another 10-20 minutes, until the sprouts are tender with browned edges and the bacon is fully cooked and crisp.
6. Transfer to a serving platter and toss with the dried cranberries.
7. Drizzle lightly with balsamic glaze just before serving.

16. Easy Cauliflower Gratin

Tender fresh cauliflower baked in a creamy Gruyère cheese sauce with a golden, crunchy Parmesan breadcrumb topping. This easy cauliflower gratin is a delicious Christmas side dish that looks fancy but uses simple ingredients.

• Serves: 8
• Prep: 15 minutes
• Cook: 35-40 minutes
• Temp: 400°F
• Total: 50-55 minutes

Ingredients:

• 2 lbs fresh cauliflower florets (about 1 large head)
• 3 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 1½ cups whole milk
• 1½ cups freshly shredded Gruyère or sharp white cheddar
• ¼ cup grated Parmesan cheese
• ½ cup panko breadcrumbs
• ¾ teaspoon salt, divided, plus more for boiling water
• ⅛ teaspoon ground nutmeg
• Black pepper, optional

Instructions:

1. Preheat the oven. Preheat to 400°F and lightly grease a 2-quart baking dish.
2. Cook the cauliflower. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 3-4 minutes, until just beginning to soften but still firm. Drain thoroughly and let steam dry for several minutes.
3. Make the cheese sauce. Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
4. Add the milk. Slowly whisk in the milk and cook for 3-5 minutes, stirring frequently, until thickened.
5. Add the cheese. Remove from the heat and stir in the Gruyère, ½ teaspoon salt, nutmeg and optional pepper until smooth.
6. Assemble. Arrange the cauliflower in the prepared baking dish and pour the cheese sauce evenly over the top.
7. Make the topping. Melt the remaining tablespoon of butter. Mix with the panko, Parmesan and remaining ¼ teaspoon salt. Sprinkle over the cauliflower.
8. Bake. Bake uncovered for 25-30 minutes, until the sauce is bubbling and the topping is golden brown.

17. Easy Popovers

Light, airy popovers with crispy golden outsides and soft, hollow centers. These easy homemade popovers use just five basic ingredients and a regular muffin tin. They're perfect for Christmas dinner with butter or gravy!

• Makes: 12 popovers
• Prep: 10 minutes
• Cook: 30-35 minutes
• Temp: 450°F, then 350°F
• Total: 40-45 minutes

Ingredients:

• 4 large eggs, room temperature
• 1½ cups whole milk, lukewarm
• 1½ cups all-purpose flour
• ¾ teaspoon salt
• 3 tablespoons butter, melted

Instructions:

1. Preheat the oven. Preheat to 450°F with an oven rack positioned in the lower third. Generously grease all 12 cups of a standard metal muffin tin, including the rims and surrounding surface.
2. Mix the wet ingredients. In a large mixing bowl, whisk together the eggs, lukewarm milk and salt until completely combined.
3. Add the flour. Add the flour all at once and whisk until the batter is smooth and slightly frothy. A few small lumps are fine.
4. Add the butter. Stir in the melted butter until incorporated.
5. Fill the muffin tin. Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ to ¾ full.
6. Bake at high heat. Place the muffin tin on the lower oven rack and bake for 20 minutes at 450°F. Do not open the oven door.
7. Reduce the heat. Without opening the oven, lower the temperature to 350°F. Bake for another 10-15 minutes, until the popovers are tall, deeply golden and crisp.
8. Release the steam. Remove the pan from the oven and carefully pierce the top of each popover with a small knife to release steam.
9. Serve warm. Remove from the muffin tin and serve immediately with butter or Christmas dinner gravy.

Want more popover tips? Check out King Arthur Baking's classic popovers recipe.

18. Rosemary Butter Dinner Rolls

Soft, golden dinner rolls brushed with garlic rosemary butter and sprinkled with flaky salt. Using frozen bread dough makes these easy Christmas rolls taste homemade with very little prep.

• Serves: 12
• Prep: 10 minutes, plus package-directed thawing and rising
• Bake: According to package directions
• Temp: Per package directions

Ingredients:

• 12 frozen unbaked dinner rolls, such as Rhodes
• 3 tablespoons butter, melted
• 1 tablespoon fresh rosemary, finely chopped
• ½ teaspoon garlic powder
• Flaky sea salt, to taste

Instructions:

1. Grease a 9x13-inch baking dish and arrange the frozen rolls evenly inside, leaving room for rising.
2. Cover and thaw and rise according to the package directions, until the rolls have reached the recommended size.
3. Preheat the oven to the temperature indicated on the package.
4. Mix the melted butter, rosemary and garlic powder in a small bowl.
5. Gently brush the risen rolls with about half the rosemary butter.
6. Bake according to the package directions, until the rolls are golden brown and cooked through.
7. Brush the warm rolls with the remaining rosemary butter and sprinkle lightly with flaky salt.

19. Wild Rice Pilaf with Cranberries and Pecans

An easy holiday wild rice pilaf with sweet dried cranberries, toasted pecans and buttery rice. A seasoned boxed rice mix makes this festive Christmas side dish extra simple.

• Serves: 4-6
• Prep: 5 minutes
• Cook: According to package directions, plus 5 minutes
• Temp: Medium heat (stovetop)

Ingredients:

• 1 (6 oz) box long grain and wild rice mix, including seasoning packet
• Water and any additional ingredients called for on the package
• 2 tablespoons butter
• 1 small shallot, finely diced
• ⅓ cup dried cranberries
• ⅓ cup chopped pecans, toasted
• 2 green onions, thinly sliced

Instructions:

1. Prepare the long grain and wild rice mix according to the package directions, using the included seasoning packet.
2. While the rice cooks, melt the butter in a small skillet over medium heat.
3. Add the shallot and cook for 2-3 minutes, until softened.
4. Stir the cooked shallot and butter into the prepared rice.
5. Fold in the dried cranberries and toasted pecans.
6. Transfer to a serving bowl and sprinkle with sliced green onions.

20. Roasted Root Vegetables with Cranberries

Colorful roasted carrots, parsnips, red potatoes and onions tossed with rosemary, honey and fresh cranberries. This festive Christmas side dish is easy to prepare on one sheet pan.

• Serves: 6
• Prep: 15 minutes
• Cook: 35-45 minutes
• Temp: 425°F

Ingredients:

• 1 lb carrots, peeled and cut into 1-inch chunks
• 1 lb parsnips, peeled and cut into 1-inch chunks
• 1 lb baby red potatoes, halved or quartered if large
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary
• ¾ teaspoon salt
• Black pepper, optional
• 1 cup fresh cranberries
• 1 tablespoon honey

Instructions:

1. Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or lightly oil it.
2. Combine the carrots, parsnips, potatoes and onion on the sheet pan.
3. Drizzle with olive oil and sprinkle with rosemary, salt and pepper. Toss until evenly coated.
4. Spread into a single layer, using two pans if necessary.
5. Roast for 25 minutes, turning the vegetables halfway through.
6. Add the fresh cranberries and drizzle with honey. Toss gently to combine.
7. Roast for another 10-20 minutes, until the vegetables are fork-tender with lightly browned edges and some cranberries have burst.
8. Transfer to a platter and serve warm.

Cold and Make-Ahead Christmas Sides

21. Easy Homemade Cranberry Sauce

Fresh cranberries, sugar and a little orange zest. Make it a few days ahead and it's even better.

Ingredients Needed: fresh cranberries, granulated sugar, water, orange zest, cinnamon stick

Get the full recipe: Easy Homemade Cranberry Sauce

22. Christmas Tree Cheese Platter

My great-grandma always put a cheese, olive and nut tray on the holiday table, so a cheese platter just feels like Christmas to me. This one is shaped like a tree with cheese cubes, cherry tomatoes and rosemary. Add olives and nuts on the side if you want to do it her way.

Ingredients Needed: Colby Jack cheese, Gouda cheese, cherry tomatoes, fresh rosemary

Get the full recipe: Christmas Tree Cheese Platter

23. Broccoli Salad with Cranberries

Crunchy broccoli salad with crispy bacon, dried cranberries, sunflower seeds and a creamy sweet-tangy dressing. This easy make-ahead Christmas side dish is even better after chilling.

• Serves: 8
• Prep: 15 minutes
• Chill: At least 1 hour

Ingredients:

• 6 cups small fresh broccoli florets
• 6 slices bacon, cooked and crumbled
• ½ cup dried cranberries
• ⅓ cup red onion, finely diced
• ½ cup sunflower seeds

Dressing:

• ¾ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons granulated sugar
• ¼ teaspoon salt, or to taste

Instructions:

1. Wash the broccoli, cut it into small bite-sized florets and dry thoroughly.
2. In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar and salt until smooth.
3. Add the broccoli, most of the bacon, cranberries, red onion and most of the sunflower seeds.
4. Toss until everything is evenly coated with the dressing.
5. Cover and refrigerate for at least 1 hour, or up to 24 hours before serving.
6. Stir before serving, then sprinkle with the reserved bacon and sunflower seeds.

24. Cranberry Pecan Spinach Salad

Fresh baby spinach tossed with sweet cranberries, candied pecans, feta and a homemade honey Dijon vinaigrette. A beautiful red-and-green salad for Christmas dinner.

• Serves: 6
• Prep: 10 minutes

Ingredients:

• 6 oz fresh baby spinach, washed and thoroughly dried
• ½ cup dried cranberries
• ½ cup candied pecans
• ½ cup crumbled feta cheese
• ¼ red onion, thinly sliced

Honey Dijon Dressing:

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt

Instructions:

1. In a small bowl or jar, whisk together the olive oil, red wine vinegar, honey, Dijon mustard and salt until combined.
2. Add the spinach, dried cranberries, candied pecans, feta and red onion to a large serving bowl.
3. Just before serving, drizzle with the dressing and toss gently.
4. Serve immediately while the spinach is fresh and the pecans are crunchy.

Make ahead: Prepare the dressing up to 3 days in advance. Assemble the salad ingredients shortly before serving and keep the dressing separate until ready to eat.

25. Red and Green Christmas Fruit Salad

Fresh strawberries, kiwi, green grapes and pomegranate tossed in a light honey lime dressing. This colorful Christmas fruit salad is an easy, refreshing holiday side dish.

• Serves: 8
• Prep: 15 minutes
• Chill: Optional

Ingredients:

• 1 lb fresh strawberries, hulled and quartered
• 4 kiwis, peeled and sliced into half-moons
• 2 cups green grapes, halved
• ½ cup pomegranate arils
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• Fresh mint leaves, for garnish

Instructions:

1. Wash the strawberries and grapes thoroughly, then dry well.
2. Quarter the strawberries, peel and slice the kiwis, and halve the grapes.
3. In a small bowl, whisk together the honey and fresh lime juice.
4. Combine the strawberries, kiwi, grapes and pomegranate arils in a large serving bowl.
5. Drizzle with the honey lime dressing and toss gently to coat.
6. Chill briefly if desired, then garnish with fresh mint just before serving.

Make-Ahead Tips for Easy Christmas Sides

• Use the slow cooker. The mac and cheese cooks in the crock pot, so it doesn't need oven space.
• Prep casseroles the day before. Scalloped potatoes, hash brown casserole and green bean casserole can be put together, covered and chilled. Add toppings right before baking.
• Assemble the twice-baked potatoes early. The blue cheese twice-baked potatoes can be filled a day ahead and baked before dinner.
• Make the cold sides ahead. Cranberry sauce and broccoli salad are even better the next day.
• Pipe the duchess potatoes early. Chill them on the sheet pan and bake right before dinner.
• Dress salads last. Add dressing to the spinach salad right before serving so it stays crisp.

Hosting a Christmas party? You'll also love these 25 Christmas Potluck Ideas and these Christmas Dirty Soda Recipes.

FAQs

What are the easiest Christmas side dishes?

The easiest ones use shortcuts. The slow cooker mac and cheese, wild rice pilaf, cheese platter and fruit salad all take just a few minutes of hands-on time.

How many side dishes do you need for Christmas dinner?

Plan on 4 to 6 sides for 8 to 10 people. A good mix is a potato, one or two veggies, a bread, a salad and something sweet like cranberry sauce.

What sides go with prime rib or ham?

Creamed spinach, blue cheese twice-baked potatoes, popovers, garlic butter mushrooms and green beans almondine all go great with prime rib. Mac and cheese, green bean casserole and honey glazed carrots are perfect with ham.

What Christmas sides can I make ahead?

Casseroles, cranberry sauce, broccoli salad, twice-baked potatoes and duchess potatoes can all be made a day ahead. Bake casseroles fresh or reheat at 350°F until hot.

How do I keep hot sides warm?

Keep slow cooker sides on warm and cover baked dishes with foil. A 200°F oven keeps casseroles warm while everything else finishes.

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