Christmas Sides & Salads
Roast potatoes, Brussels sprouts, stuffing, cranberry sauce, and the side dishes that complete your Christmas dinner. Every recipe tested and timed to work alongside the main course.
55 min
Easy German Christmas Sauerkraut with Caraway and White Wine
30 min
Easy Christmas Kale Salad with Cranberries and Candied Pecans
45 min
Easy Festive Christmas Rice with Cranberries and Toasted Nuts
25 min
Easy Shaved Brussels Sprout Salad with Pomegranate and Toasted Almonds
105 min
Medium Chestnut Cornbread Dressing
40 min
Easy Christmas Mashed Potatoes with Garlic and Feta
95 min
Medium Christmas Potatoes au Gratin
65 min
Easy British Christmas Sausage Stuffing with Sage and Onion
110 min
Medium Christmas Gravy with Madeira
60 min
Easy Christmas Yams Recipe (Sweet Potato Casserole with Marshmallows)
70 min
Medium Christmas Green Bean Casserole from Scratch
55 min
Easy Czech Potato Salad (Bramborovy Salat)
65 min
Easy Classic Christmas Stuffing with Sage and Onion
70 min
Easy German Rotkohl (Braised Red Cabbage)
35 min
Medium Classic Yorkshire Puddings for Christmas Dinner
35 min
Easy Classic British Pigs in Blankets
20 min
Easy Christmas Fruit Salad with Cream
45 min
Easy Honey Glazed Carrots and Parsnips
20 min
Easy Homemade Cranberry Sauce with Orange and Warm Spices
40 min
Easy Brussels Sprouts with Bacon and Chestnuts
75 min
Easy Crispy Christmas Roast Potatoes with Goose Fat and Garlic
20 min
Easy Christmas Salad with Pomegranate, Pecans, and Goat Cheese
Sides That Steal the Show
Ask anyone what they remember most about Christmas dinner and the answer is almost never the turkey - it is the roast potatoes. Crispy, golden, fluffy inside, cooked in goose fat until the edges shatter. The sides are where Christmas dinner becomes unforgettable.
A well-planned selection of side dishes can make or break the meal. The classic British spread includes roast potatoes, honey-glazed parsnips, Brussels sprouts (with bacon or chestnuts), red cabbage braised with apple, and stuffing. American tables often feature green bean casserole, sweet potato casserole with marshmallow topping, cranberry sauce, and cornbread dressing.
The secret to stress-free sides is oven management. Choose no more than two sides that need last-minute oven time. Everything else should be make-ahead - braised red cabbage reheats beautifully, cranberry sauce keeps for a week, and most stuffings can be assembled the night before. That way, when the main course comes out to rest, the oven is free for crisping potatoes and reheating gratins.
For lighter options, a winter salad with pomegranate, roasted beetroot, and goat cheese brings colour and freshness to a heavy table. These recipes balance tradition with practicality - every dish tested to work alongside the rest of the Christmas spread.
Christmas Sides & Salads Tips
Expert advice for perfect results every time.
- 1
Par-boil potatoes before roasting
Boil peeled potatoes for 10–12 minutes until the edges are fluffy, then shake in the colander to roughen the surfaces. This creates the craggy texture that crisps up beautifully in hot fat. Use goose fat or olive oil preheated in the roasting tin.
- 2
Don't crowd the roasting tin
Vegetables that touch each other steam instead of roasting. Give each piece space on the tray. Use two trays if needed - crispy, caramelised edges only happen when heat can circulate freely.
- 3
Season at every stage
Season cooking water, season after roasting, and taste before serving. Vegetables absorb salt during cooking, so what seems well-seasoned raw may need more at the table. A squeeze of lemon at the end lifts everything.
- 4
Make cranberry sauce from scratch
Homemade cranberry sauce takes 15 minutes and beats jarred versions completely. Simmer fresh cranberries with sugar, orange zest, and a splash of port until they burst. It keeps in the fridge for two weeks.
Frequently Asked Questions
Common questions about christmas sides & salads, answered.
What are the best sides for Christmas dinner?
Classic Christmas dinner sides include roast potatoes, Brussels sprouts (with bacon, chestnuts, or balsamic glaze), honey-roasted parsnips and carrots, stuffing, red cabbage braised with apple, and cranberry sauce. American staples include green bean casserole, sweet potato casserole, mashed potatoes, and cornbread dressing. Choose 3–4 sides to complement your main course without overwhelming the table.
How many side dishes do I need for Christmas dinner?
For a traditional Christmas dinner, 3–4 sides plus stuffing, gravy, and cranberry sauce is plenty. Too many sides means too much oven juggling and food waste. Pick one starch (roast potatoes or mash), one green vegetable (sprouts, beans, or broccoli), one root vegetable (parsnips, carrots), and one sauce or relish.
Which Christmas sides can be made ahead?
Many sides improve when made ahead. Red cabbage can be braised 3–4 days before. Cranberry sauce keeps for 2 weeks refrigerated. Stuffing can be assembled the night before and baked on the day. Potato gratin can be assembled and refrigerated overnight. Brussels sprouts can be prepped (trimmed and halved) 2 days ahead. Only roast potatoes must be cooked fresh for maximum crispiness.
How do I make Brussels sprouts taste good?
The secret is high heat and fat. Halve the sprouts, toss in olive oil, and roast at 220°C (425°F) until caramelised and crispy on the edges - about 25 minutes. Add bacon lardons, chestnuts, or a drizzle of balsamic glaze. Alternatively, shred them raw and sauté quickly in butter with garlic. Never boil them to a grey mush.
What salads work for Christmas dinner?
Winter salads bring freshness to a heavy meal. Try roasted beetroot with goat cheese and walnuts, pomegranate and rocket with shaved Parmesan, shaved Brussels sprout slaw with cranberries, or a classic Waldorf salad with apples and celery. A simple green salad with a sharp vinaigrette also works as a palate cleanser between courses.