If there’s one thing decades behind a smoker, grill, and holiday stove have taught me, it’s this: the main dish gets the applause, but the side dishes decide whether people ask for seconds.
You can serve the most perfectly roasted turkey, smoked brisket, or glazed ham on earth – but if the sides fall flat, the table feels unfinished. That’s why I swear by holiday side dishes that don’t play favorites.
These are the dishes that work whether you’re serving beef, pork, poultry, seafood, or a fully vegetarian spread.
These aren’t trendy-for-the-sake-of-it sides. They’re battle-tested, crowd-approved, and flexible enough to survive picky eaters, unexpected guests, and the dreaded “Oh no, we’re out of oven space” moment.
Let’s get into the 13 holiday side dishes I trust every single time – no matter what’s coming off the carving board.
How to Choose Holiday Side Dishes That Go with Anything
Before we hit the list, here’s the secret most cooks learn the hard way:
Versatile side dishes stay neutral but never boring.
The best holiday side dishes:
- Balance richness with freshness
- Use simple seasoning done well
- Offer texture contrast (creamy, crisp, tender)
- Can be made ahead or reheated without regret
If a side dish demands attention like a lead singer, it’s probably not versatile. These dishes? They’re the rhythm section – solid, dependable, and essential.
1. Classic Garlic Mashed Potatoes
If mashed potatoes didn’t exist, we’d have invented them just for the holidays.
Creamy, buttery, and quietly confident, garlic mashed potatoes pair with everything from turkey to short ribs. The trick is restraint – enough garlic to add warmth, not enough to knock over Grandma.
Key points:
- Yukon Golds for creaminess
- Warm cream and butter (never cold)
- Mash by hand for better texture
Pitmaster tip: Mashed potatoes are the edible equivalent of a warm handshake. If they’re good, people relax immediately.
Mini Recipe
Ingredients (Serves 6–8):
- Yukon Gold potatoes
- Butter
- Heavy cream or whole milk
- Garlic
- Salt, white pepper
Method (Condensed):
- Boil potatoes until fork-tender.
- Warm butter, cream, and garlic together.
- Mash potatoes, fold in warm dairy, season gently.
Chef Tip: Never add cold dairy – that’s how gluey potatoes are born.
2. Roasted Seasonal Vegetables
Roasted vegetables are the Swiss Army knife of holiday side dishes.
Carrots, Brussels sprouts, squash, parsnips – pick what’s in season, roast hot, and season simply. They work with rich meats because roasting adds sweetness without heaviness.
Why they work:
- Customizable to any menu
- Naturally colorful
- Sheet-pan simple
This is where vegetables stop being “the healthy option” and start being the first thing to disappear.
Mini Recipe
Ingredients:
- Mixed seasonal vegetables
- Olive oil
- Salt, black pepper
- Optional: thyme or rosemary
Method:
- Toss vegetables with oil and seasoning.
- Roast at 425°F until caramelized and tender.
- Finish with herbs if desired.
Key Phrase: High heat equals flavor.
3. Green Bean Almondine
Green bean casserole has its place – but green bean almondine is its dressed-up cousin.
Blanched green beans, toasted almonds, butter, and lemon create a dish that’s fresh, crisp, and elegant without being fussy.
Important phrase: Bright, crunchy, and not drowned in cream
It cuts through rich mains like a well-placed joke at a serious dinner.
Mini Recipe
Ingredients:
- Green beans
- Sliced almonds
- Butter
- Lemon zest
- Salt
Method:
- Blanch green beans until just tender.
- Toast almonds in butter.
- Toss beans with almonds, finish with lemon.
Chef Note: This dish cuts through heavy mains like a sharp knife.
4. Creamy Scalloped Potatoes
Scalloped potatoes are mashed potatoes’ indulgent sibling – the one who wears cologne and orders dessert.
Thinly sliced potatoes baked in cream deliver comfort without overpowering flavor, making them perfect alongside beef, ham, or roasted chicken.
Chef’s rule: Slice evenly, season every layer, and let it rest before serving. Patience here pays off.
Mini Recipe
Ingredients:
- Russet or Yukon Gold potatoes
- Heavy cream
- Garlic
- Butter
- Salt, nutmeg
Method:
- Thinly slice potatoes.
- Layer with cream, seasoning, and butter.
- Bake covered, then uncovered until bubbling.
Key Point: Rest before serving so it sets properly.
5. Herb Stuffing (or Dressing)
Stuffing doesn’t have to be loud to be memorable.
A simple herb-forward stuffing – think sage, thyme, parsley – pairs beautifully with nearly any main course. Skip heavy sausage if versatility is the goal.
Why it belongs on every table:
- Familiar but adaptable
- Absorbs flavors without stealing them
- Feels instantly festive
It’s nostalgia with structure.
Mini Recipe
Ingredients:
- Day-old bread cubes
- Onion, celery
- Butter
- Sage, thyme, parsley
- Stock
Method:
- Sauté vegetables in butter.
- Toss with bread and herbs.
- Moisten with stock and bake.
Pitmaster Tip: Keep it herb-forward, not meat-heavy for versatility.
6. Honey-Glazed Carrots
Carrots don’t get enough credit. Honey-glazed carrots bring sweetness, color, and balance to the plate.
The key is restraint – just enough honey to enhance the carrot’s natural flavor, not candy it.
Key takeaway: Sweet sides work best when they’re grounded by salt and butter.
Mini Recipe
Ingredients:
- Carrots
- Butter
- Honey
- Salt
Method:
- Simmer carrots until tender.
- Glaze with butter and honey.
- Season lightly and serve warm.
Important Phrase: Sweet sides need salt to shine.
7. Creamed Spinach
This is the side dish that makes people say, “I don’t usually like spinach, but…”
Creamed spinach delivers richness without aggression. Done right, it’s silky, savory, and surprisingly light on the palate.
Pitmaster note: Squeeze the spinach dry. Watery creamed spinach is a crime against vegetables.
Mini Recipe
Ingredients:
- Fresh or frozen spinach
- Butter
- Garlic
- Cream
- Nutmeg
Method:
- Cook spinach and squeeze dry.
- Sauté garlic in butter.
- Add cream, fold in spinach, season.
Chef Rule: Water is the enemy – squeeze aggressively.
8. Cranberry Sauce with Orange Zest
Cranberry sauce isn’t just for turkey – it’s an acid bomb that wakes up the entire plate.
Fresh cranberries, orange zest, and just enough sugar create a sauce that pairs beautifully with pork, beef, and even roasted vegetables.
Important phrase: Acidity is the unsung hero of holiday side dishes
Mini Recipe
Ingredients:
- Fresh cranberries
- Sugar
- Orange zest
- Water
Method:
- Simmer all ingredients until berries burst.
- Cool to thicken naturally.
Key Phrase: Acidity wakes up the plate.
9. Holiday-Style Mac and Cheese
Mac and cheese is the crowd whisperer. It calms kids, reassures adults, and fills plates fast.
For holidays, keep it classic – sharp cheddar, maybe a touch of Gruyère – and avoid overpowering add-ins.
Chef’s rule: If it competes with the main dish, you’ve gone too far.
Mini Recipe
Ingredients:
- Elbow macaroni
- Sharp cheddar
- Milk or cream
- Butter
- Flour
Method:
- Make a simple roux-based cheese sauce.
- Fold with pasta.
- Bake or serve stovetop.
Chef Note: Let the main dish be the star – keep flavors classic.
10. Dinner Rolls or Buttered Bread
Bread is the most democratic food on the table.
Soft dinner rolls or crusty bread belong at every holiday meal because they adapt to everything else – gravy, butter, sauce, or just hunger.
Warm them properly. Cold bread is just regret in carb form.
Mini Recipe
Ingredients:
- Dinner rolls or crusty bread
- Butter
Method:
- Warm bread gently, covered.
- Serve with soft butter.
Key Point: Warm bread equals happy guests.
11. Simple Garden Salad with Vinaigrette
Every holiday table needs a reset button.
A clean, simple salad with vinaigrette brings freshness and contrast. Skip creamy dressings here – they fight the meal instead of balancing it.
Key point: This isn’t about being healthy. It’s about balance.
Mini Recipe
Ingredients:
- Mixed greens
- Olive oil
- Vinegar or lemon
- Salt
Method:
- Whisk vinaigrette.
- Toss lightly just before serving.
Chef Tip: Dress lightly – this is a palate cleanser, not a meal.
12. Parmesan Roasted Potatoes
If mashed potatoes are comfort, Parmesan roasted potatoes are crunch and confidence.
Crispy edges, fluffy centers, and savory depth make them perfect alongside almost any protein.
Pro tip: Roast hot and don’t overcrowd the pan. Potatoes need space to strut.
Mini Recipe
Ingredients:
- Baby potatoes
- Olive oil
- Parmesan
- Garlic powder
- Salt
Method:
- Toss potatoes with oil and seasoning.
- Roast at 425°F until crisp.
- Finish with Parmesan.
Important Phrase: Space equals crispness.
13. Sautéed Mushrooms with Herbs
Mushrooms are the quiet MVPs of holiday side dishes.
Earthy, savory, and rich in umami, they complement beef especially well – but also shine next to poultry or vegetarian mains.
Butter, herbs, and patience. Mushrooms reward cooks who don’t rush them.
Mini Recipe
Ingredients:
- Mushrooms
- Butter
- Thyme or rosemary
- Salt
Method:
- Sauté mushrooms in butter without crowding.
- Season and finish with herbs.
Pitmaster Rule: Don’t rush mushrooms – they need time to brown properly.
Make-Ahead Tips for Holiday Side Dishes
If you want to enjoy the holiday instead of refereeing the stove, plan ahead.
Best make-ahead options:
- Mashed potatoes (reheat gently)
- Stuffing (assemble early, bake later)
- Cranberry sauce (better after a day)
- Scalloped potatoes (reheat covered)
Key phrase: Good sides should work with you, not against you
How to Build the Perfect Holiday Plate
Every great plate needs:
- One creamy element
- One crisp or fresh element
- One neutral, comforting anchor
Avoid stacking flavors that shout at once. Holiday side dishes should support the main, not stage a coup.
Frequently Asked Questions about Holiday Side Dishes
What are the best holiday side dishes that pair with any main course?
The best holiday side dishes are neutral but flavorful, meaning they complement – not compete with – the main dish. Classics like mashed potatoes, roasted vegetables, stuffing, dinner rolls, and simple salads work with turkey, ham, beef, seafood, and vegetarian mains.
If a side dish tastes great on its own but still plays well with others, it’s a keeper.
How many side dishes should I serve for a holiday meal?
A good rule of thumb is 3 to 5 holiday side dishes for smaller gatherings and 5 to 7 sides for larger crowds. Aim for variety:
- One creamy dish
- One vegetable-forward dish
- One starch
- One fresh or acidic option
Balance matters more than quantity.
Which holiday side dishes can be made ahead of time?
Many holiday side dishes actually improve when made ahead. Mashed potatoes, stuffing, cranberry sauce, scalloped potatoes, and roasted vegetables can be prepped or fully cooked a day in advance and reheated gently. This frees up oven space and lowers holiday stress.
What are the most popular holiday side dishes?
Across years of cooking for crowds, the consistent favorites are:
- Garlic mashed potatoes
- Stuffing or dressing
- Mac and cheese
- Dinner rolls
- Roasted vegetables
These sides are popular because they’re familiar, comforting, and flexible with any main course.
How do I keep holiday side dishes warm while serving?
Use covered dishes, warming trays, or a low oven set to 170–200°F. For stovetop items, keep heat low and stir occasionally. Avoid high heat, which dries out food and ruins texture faster than you think.
What side dishes go best with multiple proteins like turkey, ham, and beef?
The most versatile holiday side dishes include:
- Mashed potatoes
- Scalloped potatoes
- Green bean almondine
- Roasted potatoes
- Sautéed mushrooms
These dishes rely on simple seasoning and balanced flavors, making them compatible with nearly any protein.
Should holiday side dishes be mild or bold in flavor?
For mixed menus, mild-to-medium seasoning works best. Let the main dish bring the intensity while sides provide balance. Bold flavors are great—but save them for one standout dish, not the entire lineup.
How do I avoid serving too many heavy holiday side dishes?
Balance is key. If you’re serving creamy or cheesy sides, counter them with fresh vegetables, salads, or acidic options like cranberry sauce. A well-balanced plate feels satisfying instead of overwhelming.
What’s the biggest mistake people make with holiday side dishes?
Trying to make every side dish the star. The best holiday meals happen when side dishes support the main course, not compete with it. Think teamwork, not talent show.
Can I mix traditional and modern holiday side dishes?
Absolutely. Pair classics like stuffing or mashed potatoes with modern touches such as roasted vegetables, vinaigrette-based salads, or herb-forward mushrooms. This keeps the table interesting without alienating traditionalists.
Final Thoughts
Holiday cooking isn’t about showing off – it’s about making people feel taken care of.
These holiday side dishes have earned their place because they work. They’re flexible, forgiving, and beloved for a reason. Mix and match them, make them your own, and trust that when the sides are solid, the whole meal feels intentional.
And if someone asks for the recipe?
That’s how you know you nailed it.
Featured image credit: @giangiskitchen
