59 Holiday-Ready Vegetable Sides That’ll Make You Wish You Had a Bigger Plate

One of the glories of holiday-ready vegetable sides is that they can be put on repeat for many festive occasions, from Thanksgiving to the New Year plus all the special meals in between. Choose from dozens of vegetable side dishes for the holiday season, and curate vibrant menus featuring nutty brussel sprouts, sweet butternut squash, and creamy mashed potatoes, all infused with herbs, brown butter, maple, and other seasonal flavors.

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Roasted Squash with Spicy Nori Butter

2018 F&W Best New Chef Julia Sullivan coats sweet roasted acorn squash with a compound butter seasoned with toasted nori, smoky chipotle, and white miso. Dijon and lime zest and juice cut through the richness, while chopped cilantro and thinly sliced seaweed finish the dish.

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Rutabaga, Celery Root, and Potato Gratin

In this modern take on a traditional potato side dish, earthy celery root and rutabaga anchor the gratin, which is accented by the salty and umami notes of Parmesan cheese.

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Green Beans with Blue Cheese Breadcrumbs and Bacon

This side takes its cues from green bean casserole, with crisp-tender beans and a golden blue cheese bread crumble. Briefly boil the beans, then toss them in a bacon-and-shallot pan sauce sharpened with balsamic vinegar and whole-grain mustard.

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Roasted Beets with Horseradish Crème Fraîche

Drawing on a method from Ned Baldwin’s How to Dress an Egg, Liz Mervosh roasts beets in a parchment-lined Dutch oven sealed with foil. The heavy pot protects the beets from scorching, and the foil traps the steam they release as they soften.

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Glazed Carrots and Parsnips

Blackberry Farm’s glazed carrots and parsnips showcase sorghum syrup, a longtime staple of Southern and Appalachian kitchens. Made by pressing the juice from sweet sorghum stalks and boiling it down, the dark, deeply flavored syrup gives these root vegetables a glossy finish with very little fuss.

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Spicy Honey-Soy Brussels Sprouts

One Thanksgiving, Megan Zhang’s father dressed just-blanched brussels sprouts with soy sauce, Chinkiang black vinegar, toasted sesame oil, white pepper, and Sichuan peppercorn oil, borrowing from the dressings he made for Chinese liáng bàn cài, or cold-tossed dishes. The warm sprouts soaked up the tangy dressing, and the dish earned a spot in Zhang’s regular rotation.

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Brown Butter–Miso Brûléed Sweet Potatoes

Roasting sweet potatoes whole intensifies their sweetness and softens the flesh so it’s easy to mash with brown butter, white miso, and maple syrup. Spoon the filling back into the skins, sprinkle it with granulated sugar, and torch the tops until they caramelize. The sugar sets into a shell that cracks under a spoon.

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Roasted Green Beans with Garlic, Ginger, and Mint

Deeply charred green beans get a lively finish from ginger, garlic, and chiles, with sherry vinegar for tang and fish sauce for savory depth. Fresh mint and crushed peanuts add coolness and crunch to this recipe from F&W editor in chief Hunter Lewis.

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Spicy Collard Greens

Edna Lewis braises collards in a smoky pork stock made by simmering a smoke-cured shoulder hock or smoked country bacon for a couple of hours.

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Grilled Brassicas with Bagna Cauda

At Kindred in Davidson, North Carolina, chef Joe Kindred pairs charred broccolini and cauliflower with bagna cauda, a warm Piedmontese sauce traditionally made with anchovies, garlic, and olive oil.

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Owamni Sweet Potatoes with Maple-Chile Crisp

Chef Sean Sherman pays tribute to Native American cuisine with these beautiful sweet potatoes. Utilizing foods indigenous to the Americas, his recipe consists of grill mark–kissed sweet potatoes paired with a maple-tinged chili crisp.

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Shredded Parmesan Brussels Sprouts

This recipe is as appropriate for a holiday side dish as it is for an anytime crunchy snack. Roasted shredded brussels sprouts bring sweet flavors, while a hefty handful of freshly grated Parmesan imbues nutty, savory flair in every crisp bite.

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Root Vegetable Tian

Use a mandoline to get very thin and even slices for this make-ahead tian, a roasted arrangement of four vegetables. It makes for a stunning presentation on any holiday table.

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Cauliflower Mashed Potatoes

Upgrade your mashed potatoes by adding cauliflower and herb-infused brown butter into the mix. The cauliflower helps create a lighter texture and prevents gumminess, while nutty browned butter provides richness along with layers of flavor from the classic herb trio of fresh thyme, rosemary, and sage.

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Crispy Mushrooms with Charred Green Beans

Thinly sliced shiitakes roast into salty, crisp bites that bring crunch to pan-seared green beans. A good char brings out the beans’ sweetness and adds a smoky edge, while nutritional yeast deepens their savory flavor.

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Roasted Beets in Gingered Syrup

Southern cooking legend Edna Lewis and chef Scott Peacock, her longtime collaborator, dress roasted beets in a sweet-tart ginger syrup steeped with cloves and bay leaf. Serve the beets warm or chilled alongside a rich roast.

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Green Bean Casserole with Almost-Burnt Almonds

No need to fear mushy green beans on your holiday table — this recipe from F&W’s Justin Chapple is a game changer. Tender-crisp green beans mingle with superbly crunchy almonds that have been toasted until they’re a nutty brown, while a luscious sauce bakes into the casserole, tying everything together.

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Harissa Smashed Sweet Potatoes with Charred Dates

Chef Chris Cosentino bakes whole sweet potatoes in foil, gently flattens them, then sears them in cast iron and finishes them in the oven for crisp edges and creamy centers. Cool labneh and harissa brown butter play off each other, while a salad of charred Medjool dates, shallot, herbs, and lime brings jammy sweetness and acidity.

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Brussels Sprouts with Fish Sauce Vinaigrette

David Chang traces this Momofuku favorite to Tien Ho, who developed the fish sauce vinaigrette for fried cauliflower at Momofuku Ssäm Bar. The dressing also works beautifully on roasted brussels sprouts, whose crisp, layered leaves catch the savory, chile-spiked vinaigrette.

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Roasted Carrots with Preserved Lemons and Dates

You can achieve big colors and even bigger flavors by choosing the perfect blend of simple ingredients. In this vibrant salad, chopped pistachios, dates, preserved lemons, and fresh herbs add an assortment of tastes and textures to beautifully roasted orange carrots.

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Fennel and Apple Salad with Hazelnuts

This simple salad gets its crunch from a few seasonal favorites: fennel and tart apples, both of which are thinly shaved and layered onto a bed of lettuce. Hazelnuts — also typically harvested in the fall — pair beautifully with the Parmigiano-Reggiano cheese topping.

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Ombré Gratin with Potatoes and Root Vegetables

Chef Carla Hall strategically stacks thin slices of beets, sweet potatoes, Yukon Gold potatoes, and turnips for an autumnal gratin that’s almost too pretty to eat. The veggies are tossed in a cheesy, garlicky cream and topped with even more Parmesan cheese before the whole dish is baked to golden perfection.

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Warm Broccoli Salad with Bacon Dressing

Crispy bacon, shallots, and roasted broccoli florets are combined with crunchy toasted breadcrumbs and Parmesan cheese for this warm salad. Pomegranate seeds bring tang and sweetness, while the dressing is irresistibly infused with bacon drippings.

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Creamed Spinach-Stuffed Squash

Sweet, nutty acorn squash is the ideal vessel for cheesy creamed spinach. A sprinkle of Parmesan cheese tops off this showstopping dish, a perfect fit among all the indulgent holiday fare.

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Green Beans with Tahini Cream and Crispy Buckwheat

Blanched green beans get an ice bath to keep them bright and crisp, then a savory dressing of fish sauce, soy sauce, lemon juice, and sesame oil. Serve them over smooth tahini cream with toasted buckwheat groats for crunch.

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Crispy Oven-Fried Brussels Sprouts

To get restaurant-style brussels sprouts at home, toss the halved sprouts with olive oil, thyme, salt, and pepper and roast them cut side down in a hot oven. Direct contact with the pan browns the cut surfaces while the outer leaves crisp like chips.

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Madeira-Braised Swiss Chard with Garam Masala, Sultanas, and Toasted Almonds

Festive, fragrant, and a little fruity, this colorful vegetable side makes a stunning addition to any holiday table. Swiss chard cooks down into tender, silky ribbons when braised with Madeira and earthy garam masala. Golden raisins and toasted almonds provide pops of flavor and texture.

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Apple, Shallot, and Potato Gratin

This isn’t your typical gratin. Apples, shallots, and potatoes bake down into a tart-sweet-savory dish that tastes like autumn.

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Brussels Sprouts and Broccoli with Cranberry Agrodolce

Smoky, crisped brussels sprouts and broccoli meet a sweet-tart sauce filled with cranberries, Fresno chiles, and shallots. This 30-minute recipe can be savored during the holidays as well as busy workweeks.

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Harissa Mashed Potatoes

These spicy mashed potatoes double down on smoky harissa flavor: It’s added to both the mashed Yukon Gold potatoes and the compound butter that crowns them. Rich and creamy labneh adds a cooling component to the fiery harissa.

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Garlicky Haricots Verts with Hazelnuts

2017 F&W Best New Chef Angie Mar brings us this incredible reinvention of holiday green beans. Quickly seared in beef fat, fresh haricots verts develop crisp edges as they cook. Garlicky toasted hazelnuts complement the savory undertones while adding a wonderful crunch, and a pop of lemon juice adds brightness to the whole thing.

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Garlicky Sautéed Broccoli

Broccoli, olive oil, and garlic are the backbone of this 15-minute sauté, with optional crushed red pepper flakes for heat.

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Hubbard Squash with Parmesan and Brown Butter

Sage-infused brown butter is a quintessential fall flavor that belongs on your holiday table. Use it to coat sweet slices of Hubbard squash, then shower with arugula and shaved Parmesan cheese for a side dish to remember.

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Bone-in Brussels Sprouts

Roasting brussels sprouts on the stalk makes for a striking presentation and keeps prep simple. Cut the stalk into two or three sections so it’s easier to blanch and roast, then let the oven crisp the outer leaves while the centers turn tender and nutty.

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Rapini Ripassati (Garlicky Twice-Cooked Broccoli Rabe)

The Italian word ripassati, meaning “over again,” refers to the two-stage cooking that mellows the bite of this broccoli rabe. The greens are boiled until tender, then cooked again in an emulsion of chicken stock and garlic-infused olive oil so they can soak up the sauce.

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Beet and Pear Salad

Chef Shota Nakajima pairs earthy beets with thinly sliced Asian pear and spicy candied hazelnuts, all served over a bed of mizuna — peppery Japanese mustard greens. A sweet-savory dressing of honey, miso, and ginger brings it all together.

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Garlicky Green Beans with Ham

These Southern-style green beans cook until soft in a homemade stock made with smoked ham hocks, aromatics, and herbs. Twenty-five smashed garlic cloves mellow as they cook, adding sweetness to the smoky broth.

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Red Skin Potato Mash

Red potato skins add specks of color and texture, a welcome contrast to the otherwise smooth, buttery potatoes. Finish them off with a garnish of thinly sliced scallions and a pat of butter for a colorful presentation.

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Oven-Roasted Cauliflower Florets

This roasted cauliflower takes just 10 minutes of hands-on work, most of it spent cutting the head into florets. Toss them with olive oil and let the oven do the rest.

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Roasted Brussels Sprouts and Onions with Mushroom Lardons

Shallots and pearl onions turn mellow and sweet in the oven, while brussels sprouts develop a slightly bitter, burnt-edge flavor. King oyster mushrooms stand in as plant-based lardons, delivering a smoky, savory flavor that brings this dish together.

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Roasted Asparagus with Savory Butter Sauce

In this recipe from Ann Taylor Pittman and Scott Mowbray’s The Global Pantry Cookbook, butter and oyster sauce make a glossy, savory coating for roasted asparagus.

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Air-Fryer Brussels Sprouts

Emulate crispy, crunchy deep-fried brussels sprouts with this air-fryer version. Perfect for a holiday side or special snack, this recipe features hazelnuts and a splash of balsamic vinegar for a sensational sweet-meets-savory dish.

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Baby Peas with Bacon and Crispy Leeks

Sweet baby peas and sautéed leeks make a natural pairing, especially in a creamy side with bacon and a topping of crispy, fried leeks.

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Roasted Broccoli with Lemon and Parmesan

No matter what time of year, this trio — broccoli, Parmesan cheese, and lemons — is always a welcome addition. Roasted broccoli becomes caramelized and smoky, while Parmesan adds nutty umami flavor, and lemon juice cuts through the savory notes with bright citrus.

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Smoky Sweet Potatoes with Chorizo Butter

F&W’s Justin Chapple tops soft, earthy sweet potatoes with butter enriched with spicy chorizo. Cilantro and lime juice brighten the dish.

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Braised Greens with Crispy Garlic and Miso

Salty, umami-rich miso brings loads of flavor to simmered kale and collard greens. Softened, browned chunks of garlic and ginger studded throughout add texture and savory interest.

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Mixed Onion Agrodolce

White wine, sherry vinegar, and white wine vinegar add sour depth to this allium-filled agrodolce, while honey and prunes bring a rich, complex sweetness. It makes a terrific, flavor-enhancing companion to the other dishes in your spread.

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Crushed Potatoes with Spiced Olive Oil

Use the finest extra-virgin olive oil you can for this recipe. Combined with toasted and ground caraway, fennel, and coriander, it helps to create crushed mashed potatoes with a slightly fruity flavor and plenty of warmth throughout.

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Cheesy Brussels Sprouts Bread Pudding

Cookbook author Hetty McKinnon keeps this savory bread pudding in rotation during the holiday season. The recipe features rich flavors with brioche bread, Gruyère and Parmesan cheeses, shiitake mushrooms, and skillet-softened brussels sprouts.

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Roasted Kabocha with Maple Syrup and Ginger

In cookbook author Melissa Clark’s roasted squash recipe, maple syrup and ginger bring out the natural sweetness of squash, while thyme emphasizes its earthiness.

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Turnip Casserole with Porcini Crumb Topping

This variation on the traditional gratin features sharp-meets-sweet turnips, Parmigiano-Reggiano cheese, and a porcini mushroom topping.

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Roasted Beets and Charred Green Beans

Beautiful hues of purple beets, green haricots verts, and golden hazelnuts plus fried shallots make this dish a tapestry of colors, ideal for any special-occasion table.

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Creamed Spinach

You won’t encounter a more delicious creamed spinach than this classic version from chef David Walzog. Plus, it’s super easy to prepare, coming together in just half an hour without demanding any oven space.

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Creamless Creamed Corn with Mushrooms and Lemon

The naturally creamy juices of fresh corn replace dairy in this vibrant corn side. Shiitake mushrooms add an umami depth, while lemon juice and zest brighten the finished dish.

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Cornbread Casserole

A delicious trio of frozen corn, canned corn, and corn muffin mix creates this airy, golden, and sweet holiday casserole.

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Grilled Butternut Squash with Shallot Vinaigrette

Charred rounds of earthy, sweet butternut squash meet a delicate dressing of olive oil, white wine vinegar, and shallots to contrast robust and gentle flavors.

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Tricolor Roasted Carrots and Parsnips

Don’t forget to enjoy seasonal ingredients just as they are — like in this recipe, where the vegetables are simply roasted in a combination of olive oil and butter.

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Acorn Squash with Coconut Custard

Top Chef winner–turned–host Kristen Kish adds a creamy coconut custard to the standard roasted acorn. A drizzle of brown butter and sprinkle of toasted walnuts complements the sweet, nutty flavors of winter squash.

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Whole-Roasted Kohlrabi

Tel Aviv chef Asaf Doktor roasts kohlrabi whole until the skin chars and the flesh turns tender, with a flavor that recalls artichoke hearts. He peels the bulbs after roasting and finishes them with salty feta, sliced jalapeños, thyme, and toasted sesame seeds.

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