20 Classic Holiday Side Dishes to Serve This Year

Holiday dinners just wouldn’t be the same without those beloved side dishes. From creamy mashed potatoes to tangy cranberry sauce, these 20 classic recipes are sure to bring warmth and nostalgia to your table. Ready to elevate your feast? Let’s dive into the list of must-try sides!

Classic Garlic Mashed Potatoes

Here's your go-to recipe for creamy garlic mashed potatoes. Russet potatoes are boiled until tender, then mashed with butter and roasted garlic for deep savory flavor. This side dish is rich, comforting, and perfect for any meal.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Garlic

• 1 head garlic
• 1 tablespoon olive oil

For the Mashed Potatoes

• 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch chunks
• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk or heavy cream, warmed
• 1 teaspoon salt, plus more for boiling
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400°F.
2. Cut the top off the garlic head to expose cloves. Drizzle with olive oil, wrap tightly in foil, and roast for 25-30 minutes until soft and golden.
3. Meanwhile, place potato chunks in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt.
4. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until fork-tender.
5. Drain potatoes in a colander, then return them to the hot pot. Let steam dry for 1-2 minutes to remove excess moisture.
6. Squeeze roasted garlic cloves out of their skins into the pot.
7. Add softened butter, warm milk, 1 teaspoon salt, and black pepper.
8. Mash with a potato masher or ricer until smooth and creamy. Taste and adjust salt and pepper if needed.

Fluffy, buttery, and infused with sweet roasted garlic, these mashed potatoes are the ultimate comfort side. They pair beautifully with roast chicken or steak. Top with fresh chives for a pop of color and mild onion flavor.

Green Bean Casserole

Venture into comfort food territory with this classic Green Bean Casserole. It’s creamy, savory, and topped with crispy fried onions—a holiday staple made easy. Perfect for weeknights or potlucks.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 lb fresh green beans, trimmed and halved (or two 14.5 oz cans, drained, to skip blanching)
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced (white mushrooms work too)
• 3 tbsp all-purpose flour
• 1 cup whole milk (2% is fine, but not skim)
• 1/2 cup vegetable or chicken broth (low-sodium preferred)
• 1 tbsp soy sauce (adds umami depth)
• 1/4 tsp black pepper, or to taste
• 1 1/2 cups crispy fried onions (store-bought, like French's)

Instructions

1. Preheat oven to 350°F.
2. Bring a large pot of salted water to a boil. Add green beans and blanch for 3 minutes until bright green and crisp-tender. Drain and transfer to an ice bath to stop cooking. Drain well. (Tip: Blanching sets color and crunch; don't skip this step.)
3. In a large skillet over medium heat, melt butter. Add mushrooms and cook, stirring occasionally, until golden brown and moisture has evaporated, about 5–7 minutes.
4. Sprinkle flour over mushrooms and cook, stirring constantly, for 1 minute to remove raw flour taste. (Tip: This roux step ensures a smooth sauce.)
5. Gradually whisk in milk and broth, stirring constantly until smooth. Add soy sauce and pepper. Cook, stirring, until sauce thickens, about 2–3 minutes. (Tip: Adjust salt after adding soy sauce; it's salty.)
6. Remove from heat. Fold in blanched green beans until evenly coated.
7. Transfer mixture to a 9×13-inch baking dish and spread evenly. Top with crispy fried onions.
8. Bake for 20–25 minutes until bubbly and onions are golden. Let rest 5 minutes before serving. (Tip: Resting helps the casserole set for cleaner slices.)

Dig into layers of tender green beans wrapped in a velvety mushroom sauce, all under a crown of crunchy onions. It’s rich yet balanced—serve alongside roasted turkey or as a standalone vegetarian main.

Herb and Sausage Stuffing

A classic holiday side gets a savory upgrade with pan-browned sausage and fresh herbs. This stuffing uses day-old bread for the perfect texture, baked until golden and crisp on top.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Bread and Sausage

• 1 loaf day-old French or sourdough bread, cubed (about 10 cups)
• 1 lb ground pork sausage (mild or spicy, use your favorite)
• 1/2 cup unsalted butter, melted (for toasting and cooking)

Aromatics and Seasonings

• 1 cup diced yellow onion (about 1 medium)
• 1 cup diced celery (about 3 stalks)
• 3 cloves garlic, minced
• 2 tbsp fresh sage, chopped (or 2 tsp dried)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tbsp fresh rosemary, minced (or 1 tsp dried)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Liquid and Binder

• 2 cups low-sodium chicken broth (plus more if needed, up to 1/2 cup)
• 2 large eggs, beaten (helps bind the stuffing)

Instructions

1. Preheat oven to 350°F. Spread bread cubes on a large baking sheet in a single layer. Toast for 15 minutes, stirring halfway, until golden and dry. Set aside.
2. While bread toasts, heat a large skillet over medium-high heat. Add sausage and cook, breaking into small crumbles, until browned and cooked through, about 8 minutes. Transfer sausage to a large bowl, leaving drippings in the pan.
3. Reduce heat to medium. Add melted butter, onion, celery, and garlic to the skillet. Sauté until softened, about 5 minutes. Stir in sage, thyme, rosemary, salt, and pepper; cook 1 minute until fragrant. Add to the bowl with sausage.
4. In a small bowl, whisk together chicken broth and eggs. Pour over the bread cubes in the large mixing bowl. Add the sausage-vegetable mixture. Gently fold everything together until evenly moistened—avoid overmixing to prevent a gummy texture. Let sit 5 minutes for bread to absorb liquid.
5. Transfer the stuffing to a greased 9×13-inch baking dish. Cover tightly with foil. Bake for 30 minutes. Remove foil and continue baking for 15 minutes, until the top is golden brown and crispy. If you prefer extra crunch, broil for 1-2 minutes at the end.
6. Tip: For a more moist stuffing, add an extra 1/4 cup broth before baking. Tip: Toast bread a day ahead to save time. Tip: Let stuffing rest 5 minutes after baking for easier serving.

For a crisp top, broil briefly before serving. The combination of savory sausage, aromatic herbs, and toasted bread creates a hearty, satisfying side that pairs beautifully with turkey or roast chicken. Perfect for Thanksgiving or any holiday feast.

Roasted Brussels Sprouts with Bacon

Roasted Brussels sprouts with bacon are a classic side dish that never fails. The sprouts get caramelized and crisp-tender, while the bacon adds savory crunch. This recipe is straightforward and delivers big flavor.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices bacon, cut into 1-inch pieces
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F.
2. In a large bowl, combine Brussels sprouts, bacon pieces, olive oil, salt, and pepper. Toss well to ensure even coating.
3. Spread the mixture in a single layer on a rimmed baking sheet for even roasting and to catch bacon grease.
4. Roast for 20-25 minutes, stirring halfway through, until sprouts are tender and browned and bacon is crisp. For extra caramelization, broil for 1-2 minutes at the end.
5. Remove from oven and let cool slightly before serving.

Bacon and Brussels sprouts are a match made in heaven. The salty, crispy bacon complements the nutty, caramelized sprouts perfectly. Serve as a side for roast chicken or pork chops, or even as a topping for salads.

Sweet Potato Casserole with Pecans

A sweet and nutty twist on traditional casserole, this dish layers creamy mashed sweet potatoes with a crunchy brown sugar-pecan topping. It’s a holiday favorite that comes together with minimal fuss.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

Sweet Potato Base

• 3 lbs sweet potatoes (about 4 medium)
• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup whole milk (or any milk)
• 1/2 tsp salt

Pecan Topping

• 1 cup chopped pecans
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 3 tbsp unsalted butter, melted

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. Peel and cube sweet potatoes into 1-inch chunks. Place in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer. Cook until fork-tender, about 15 minutes. Drain well.
3. Tip: For a smoother mash, let the potatoes steam dry in the colander for a few minutes.
4. Transfer cooked sweet potatoes to a large bowl. Add 1/2 cup brown sugar, 1/4 cup softened butter, eggs, vanilla, milk, and salt. Mash or beat with an electric mixer until smooth and creamy. Adjust milk for desired consistency.
5. Spread the sweet potato mixture evenly into the prepared baking dish.
6. In a small bowl, combine chopped pecans, 1/2 cup brown sugar, and flour. Pour melted butter over the mixture and stir until crumbly.
7. Tip: Toast the pecans in a dry skillet over medium heat for 2 minutes before chopping to deepen their flavor.
8. Sprinkle the pecan topping evenly over the sweet potato layer.
9. Bake for 25–30 minutes, until the topping is golden brown and the casserole is set around the edges.
10. Tip: If the topping browns too quickly, tent loosely with foil halfway through baking.
11. Let cool for 5 minutes before serving. This allows the topping to set slightly.

Every bite offers a creamy, sweet base punctuated by buttery, crunchy pecans. Serve it alongside roast turkey or ham, or even as a decadent breakfast side. It’s a crowd-pleaser that disappears fast.

Cranberry Orange Relish

Your holiday table needs this bright, tart-sweet Cranberry Orange Relish. Fresh cranberries get a quick pulse with orange zest and juice for a vibrant condiment that cuts through rich dishes.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• 12 oz fresh cranberries (rinsed, discard any soft ones)
• 3/4 cup granulated sugar (adjust to taste)
• Zest of 1 large orange (use a microplane for fine zest)
• 1/4 cup freshly squeezed orange juice
• Pinch of salt

Instructions

1. Rinse the cranberries and discard any soft or bruised ones.
2. Zest the orange, then juice it. Set aside.
3. In a food processor, combine cranberries, sugar, orange zest, orange juice, and salt.
4. Pulse 8–10 times until cranberries are coarsely chopped but not pureed. Scrape sides once.
5. Transfer relish to a bowl, cover, and refrigerate at least 2 hours (overnight is best) to allow flavors to meld.
6. Stir before serving. Taste and adjust sweetness if needed.

Just a spoonful of this relish transforms any dish. Try it on turkey sandwiches, over brie, or alongside roasted chicken for a burst of citrusy brightness.

Honey-Glazed Carrots

Keep it simple with these honey-glazed carrots. They're roasted until tender and finished with a buttery honey glaze that caramelizes perfectly.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• 1 lb carrots, peeled and sliced into 1/2-inch rounds (or baby carrots for convenience)
• 2 tbsp unsalted butter, melted (or use olive oil for dairy-free)
• 2 tbsp honey (adjust to taste)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped (optional for garnish)

Instructions

1. Preheat oven to 400°F.
2. In a large bowl, toss carrots with melted butter, honey, salt, and pepper until evenly coated.
3. Spread carrots in a single layer on a rimmed baking sheet lined with parchment paper.
4. Roast for 20–25 minutes, stirring halfway through, until carrots are tender and edges are caramelized.
5. Remove from oven. Sprinkle with parsley if desired. Serve warm.

Once roasted, these carrots are tender with a sticky-sweet glaze. The honey caramelizes into a beautiful golden crust. Serve alongside roasted chicken or as a holiday side.

Baked Macaroni and Cheese

A classic comfort dish, this baked macaroni and cheese delivers creamy, cheesy goodness in every bite. It's perfect for weeknight dinners or holiday gatherings.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Pasta and Cheese Sauce

• 1 lb elbow macaroni (cook al dente for best texture)
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk (warm for smoother sauce)
• 1 cup heavy cream
• 3 cups sharp cheddar cheese, shredded (freshly shredded melts best)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika (smoked paprika adds depth)
• 1/2 cup panko breadcrumbs (optional, for crispy topping)
• 2 tbsp melted butter (for breadcrumbs, if using)

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. Cook elbow macaroni according to package directions until al dente. Drain and set aside.
3. In a large saucepan over medium heat, melt 4 tbsp butter. Whisk in flour and cook for 1 minute, stirring constantly.
4. Gradually whisk in warm milk and cream. Continue whisking until sauce thickens, about 3-4 minutes. (Tip: Keep whisking to prevent lumps.)
5. Remove from heat. Stir in 2.5 cups shredded cheddar, salt, pepper, and paprika until cheese is fully melted and sauce is smooth. Reserve remaining 1/2 cup cheddar for topping.
6. Add cooked macaroni to the cheese sauce and stir until evenly coated. (Tip: Taste and adjust seasoning if needed.)
7. Pour macaroni mixture into the prepared baking dish. Sprinkle reserved 1/2 cup cheddar on top.
8. In a small bowl, mix panko breadcrumbs with 2 tbsp melted butter. Sprinkle evenly over the cheese layer. (Tip: For extra crunch, use panko instead of regular breadcrumbs.)
9. Bake for 20-25 minutes until bubbly and golden brown on top. Let rest for 5 minutes before serving.

You'll love the golden crust and gooey center. Serve it hot as a main dish or alongside grilled chicken for a complete meal.

Creamed Spinach

Creamed spinach is a classic side that transforms fresh greens into a velvety, indulgent dish. This version uses a simple cream and cream cheese base for richness without fuss. Ready in under 30 minutes, it's the perfect accompaniment to steak or roast chicken.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Creamed Spinach

• 1 lb fresh spinach, washed and stemmed
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 2 oz cream cheese, softened (for added silkiness)
• 1/4 tsp salt, or to taste
• 1/8 tsp black pepper
• Pinch of ground nutmeg (optional, but classic)

Instructions

1. In a large skillet over medium heat, melt the butter until foaming.
2. Add the minced garlic and sauté for 1 minute until fragrant, stirring constantly.
3. Add the spinach in handfuls, stirring after each addition, until all spinach is wilted, about 3-4 minutes total. (Tip: Don't overcrowd; let each batch wilt before adding more.)
4. Reduce heat to low. Pour in the heavy cream and add the softened cream cheese. Stir continuously until the cream cheese is fully melted and the sauce is smooth, about 2 minutes.
5. Season with salt, pepper, and nutmeg (if using). Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and coats the spinach. (Tip: Nutmeg is a classic accent; grate fresh for best flavor.)
6. Taste and adjust seasoning. Remove from heat and serve immediately. (Tip: For best texture, avoid overcooking; the sauce will thicken as it cools slightly.)

The result is velvety, rich, and perfectly seasoned—a classic side that pairs beautifully with steak or roasted chicken. Serve it warm, straight from the skillet. Its creamy texture and subtle nutmeg notes will have everyone reaching for seconds.

Potato Au Gratin

A creamy, cheesy potato casserole that's golden on top and tender inside, this Potato Au Gratin is a timeless side dish. It's perfect for any gathering and surprisingly easy to make.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 55 minutes

Ingredients

For the Gratin

• 2 lbs Yukon Gold potatoes, peeled and sliced 1/8-inch thick (use a mandoline for even slices)
• 3 tbsp unsalted butter, divided (1 tbsp for greasing, 2 tbsp for sauce)
• 2 tbsp all-purpose flour
• 1 1/2 cups heavy cream (full-fat for best results)
• 1 cup whole milk
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp ground nutmeg
• 1 1/2 cups shredded Gruyere cheese (about 6 oz)
• 1/2 cup grated Parmesan cheese
• Fresh thyme sprigs for garnish (optional)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 baking dish with 1 tablespoon butter.
2. Slice peeled potatoes into 1/8-inch thick rounds. Tip: use a mandoline for even slices and consistent cooking.
3. In a medium saucepan, melt remaining 2 tablespoons butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
4. Whisk in flour and cook for 1 minute, stirring constantly.
5. Gradually whisk in heavy cream and milk, ensuring no lumps. Add salt, pepper, and nutmeg.
6. Bring the sauce to a simmer, stirring frequently, until thickened, about 3-4 minutes. Remove from heat.
7. Stir in 1 cup shredded Gruyere and 1/4 cup grated Parmesan until melted. Reserve remaining cheeses.
8. Layer one-third of the potato slices in the prepared dish. Pour one-third of the sauce over them. Repeat layers twice.
9. Sprinkle remaining Gruyere and Parmesan on top.
10. Cover dish with foil and bake for 30 minutes. Then remove foil and bake until golden and bubbly, about 20-25 minutes. Tip: let rest 10 minutes before serving to allow layers to set.
11. Garnish with fresh thyme, if desired.

Layers of tender potatoes and creamy cheese sauce create a decadent side that steals the show. Serve it alongside roasted meat or a fresh salad for a complete meal. The golden crust is irresistible.

Roasted Root Vegetable Medley

Forget bland sides. This roasted root vegetable medley brings earthy caramelized flavors to your table. It's simple, satisfying, and perfect for any meal.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• 2 large carrots, peeled and cut into 1-inch chunks
• 2 parsnips, peeled and cut into 1-inch chunks
• 1 sweet potato, peeled and cut into 1-inch cubes
• 1 red onion, cut into 1-inch wedges
• 3 tablespoons olive oil (or any neutral oil)
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper (adjust to taste)

Instructions

1. Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the carrots, parsnips, sweet potato, and red onion.
3. Drizzle with olive oil and sprinkle with rosemary, thyme, salt, and pepper. Toss well to coat evenly.
4. Spread the vegetables in a single layer on the prepared baking sheet. Do not overcrowd; use two sheets if needed to ensure even roasting.
5. Roast for 20 minutes, then flip the vegetables with a spatula for even browning.
6. Continue roasting for another 15-20 minutes, until the vegetables are tender and caramelized at the edges. Check by piercing with a fork.
7. Remove from oven and let rest 2 minutes before serving. Taste and adjust seasoning if necessary.

A medley of caramelized sweetness and savory herbs. The edges are crispy, centers are tender. Serve as a side to roasted chicken or over greens for a light meal.

Parker House Rolls

Give your dinner table a cloud-like upgrade with these Parker House Rolls. They're soft, buttery, and slightly sweet—the quintessential dinner roll.

Serving: 16 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

For the Dough

• 1 cup whole milk (warm, about 110°F)
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast (1 packet; not instant)
• 4 cups all-purpose flour (or bread flour for chewier rolls)
• 1 teaspoon salt
• 1 large egg (room temperature)
• 1/4 cup unsalted butter (softened, cut into pieces)

For the Butter Wash & Finish

• 4 tablespoons unsalted butter (melted, divided use)
• Flaky sea salt (optional, for sprinkling)

Instructions

1. In a large bowl, combine warm milk and sugar. Sprinkle yeast over top and let sit 5 minutes until foamy. (Tip: If not foamy, your yeast may be too old—start over.)
2. Add 3 1/2 cups flour, salt, egg, and softened butter. Mix until a shaggy dough forms.
3. Turn dough onto a floured surface and knead, adding remaining flour as needed, for 8–10 minutes until smooth and elastic. (Tip: The dough passes the windowpane test when it stretches thin without tearing.)
4. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1 hour. (Tip: An oven with the light on is a perfect draft-free rising spot.)
5. Punch down dough and divide into 16 equal pieces. Shape each into a smooth ball.
6. Flatten each ball into a disk, then fold in half to form a crescent shape. Pinch the edges to seal and place on a greased baking sheet, 2 inches apart.
7. Cover loosely and let rise again until puffy and nearly doubled, 30–45 minutes. Meanwhile, preheat oven to 375°F.
8. Brush rolls with 2 tablespoons melted butter. Bake for 18–20 minutes until golden brown and internal temperature reaches 190°F. (Tip: Rotate the pan halfway for even browning.)
9. Immediately brush with remaining 2 tablespoons melted butter. (Optional: sprinkle with flaky sea salt.) Transfer to a wire rack to cool slightly.

Enjoy them straight from the oven, slathered with extra butter or honey. Each bite is pillowy, tender, and irresistibly rich—perfect alongside a roast or soup. Even leftover rolls can be split and toasted for breakfast.

Cornbread Dressing

Versatile and deeply savory, this cornbread dressing brings Southern comfort to your holiday table. It's a simple mix of crumbled cornbread, sautéed aromatics, and rich stock, baked until golden.

Serving: 10 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• 8 cups crumbled day-old cornbread (stale cornbread holds up better)
• 1/2 cup unsalted butter (or any neutral oil, but butter adds flavor)
• 1 cup diced onion (about 1 medium onion)
• 1 cup diced celery (about 3 stalks)
• 3 cloves garlic, minced
• 2-3 cups chicken or turkey stock (start with 2 cups, add more as needed)
• 2 large eggs
• 2 teaspoons dried sage (or 1 tablespoon fresh, minced)
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a large skillet, melt butter over medium heat. Add onion and celery; cook until softened, about 5–7 minutes—do not let them brown.
3. Stir in garlic, sage, thyme, salt, and pepper; cook for 1 minute until fragrant.
4. In a large bowl, combine crumbled cornbread and the sautéed vegetable mixture. Toss gently to distribute.
5. In a separate bowl, whisk eggs with 2 cups of stock until smooth.
6. Pour egg mixture over the cornbread mixture; stir gently until evenly moistened. If the mixture seems dry, add remaining stock 1/4 cup at a time until it holds together but is not soupy.
7. Transfer dressing to the prepared dish and spread evenly. Bake for 35–45 minutes, until the top is golden brown and the center is set. For a crispier top, broil for the last 2 minutes.
8. Let rest for 5 minutes before serving.

Dense with cornbread chunks and aromatic vegetables, this dressing has a soft, spoonable interior and a crisp top. Serve it alongside turkey or as a standalone side with a drizzle of gravy.

Green Beans Almondine

Vibrant green beans get a buttery, nutty upgrade in this classic French-inspired side dish. It’s quick, elegant, and perfect for weeknights or holiday tables.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

Main

• 1 lb fresh green beans, trimmed (choose thin, tender beans for best texture)
• 2 tbsp unsalted butter (or use salted and reduce added salt)
• 1/3 cup sliced almonds (toast them first for extra crunch)
• 1/2 tsp kosher salt (plus more for blanching water)
• 1/4 tsp black pepper (freshly ground)
• 1 tbsp fresh lemon juice (optional, brightens the dish)

Instructions

1. Bring a large pot of salted water to a boil. Add the green beans and blanch for 2–3 minutes until bright green and crisp-tender. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and pat dry.
2. In a large skillet over medium heat, melt the butter. Add the sliced almonds and cook, stirring constantly, for 2–3 minutes until they are golden and fragrant. Be careful not to burn them—remove from heat if they brown too quickly.
3. Add the blanched green beans to the skillet with the almonds. Increase heat to medium-high and toss to coat. Cook for 2–3 minutes until the beans are heated through and slightly charred in spots.
4. Season with salt and pepper. Drizzle with lemon juice if using, toss once more, and serve immediately.

Velvety butter and crunchy almonds transform simple green beans into a standout side. Serve alongside roasted chicken or fish for a complete meal.

Corn Pudding

Just a quick intro: Corn pudding is the perfect side for summer barbecues. This version uses fresh corn and a custard base for a sweet-savory dish that's creamy and satisfying.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Pudding

• 6 ears fresh corn (kernels cut off, about 4 cups)
• 1 cup heavy cream (or substitute with half-and-half for lighter version)
• 1/2 cup whole milk
• 3 large eggs
• 2 tablespoons granulated sugar (adjust to taste)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter (melted, plus more for greasing)
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter.
2. In a large bowl, whisk together heavy cream, milk, eggs, sugar, salt, pepper, and melted butter until smooth.
3. In a separate small bowl, whisk together flour and baking powder.
4. Gradually whisk the flour mixture into the wet ingredients until fully incorporated and no lumps remain. Avoid overmixing to keep the pudding tender.
5. Fold in the fresh corn kernels until evenly distributed.
6. Pour the mixture into the prepared baking dish.
7. Bake for 40–45 minutes, or until the center is set and the top is golden brown. To test, insert a knife near the center; it should come out clean.
8. Let the pudding cool for 10 minutes before serving. This allows it to set further for cleaner slices.

Velvety and rich, this corn pudding strikes a perfect balance between sweet and savory. It pairs beautifully with grilled meats or roasted vegetables. Serve warm for the best texture—don't be surprised if it disappears quickly.

Balsamic Roasted Beets

Kick off your meal with these balsamic roasted beets. They're earthy, sweet, and tangy from the glaze. Perfect side dish for any occasion.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 50 minutes

Ingredients

• 1 lb beets (about 4 medium), scrubbed and trimmed
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• Optional: 1 tsp fresh thyme leaves for garnish

Instructions

1. Preheat oven to 400°F. Line a baking sheet with aluminum foil for easy cleanup.
2. Cut beets into 1-inch wedges (peeling is optional; skin adds texture). Keep pieces uniform for even cooking.
3. In a large bowl, toss beets with olive oil, salt, and pepper until evenly coated.
4. Spread beets in a single layer on the prepared baking sheet. Roast for 40 minutes, stirring halfway through.
5. While beets roast, simmer balsamic vinegar in a small saucepan over medium heat until reduced by half, about 5 minutes. Watch carefully to avoid burning.
6. After 40 minutes, remove beets from oven. Drizzle the reduced balsamic over them and toss to coat. Return to oven and roast for another 10–15 minutes, until tender and glazed.
7. Optional: Sprinkle fresh thyme over roasted beets before serving.

Roasted beets turn tender and caramelized with a sweet-tart balsamic glaze. Serve alongside roasted meats or over arugula with goat cheese. They're even better the next day.

Waldorf Salad

Everyone loves a classic Waldorf Salad—crisp apples, crunchy celery, and toasted walnuts tossed in a creamy mayonnaise dressing. This no-cook side dish comes together in minutes and works for lunch or a holiday table.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 2 medium Granny Smith apples (or other tart, crisp variety)
• 1 tablespoon lemon juice (prevents browning)
• 3 stalks celery, diced (about 1 cup)
• 1/2 cup walnuts, toasted and roughly chopped
• 1/3 cup mayonnaise (or Greek yogurt for lighter version)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Wash and dry the apples. Core them and cut into 1/2-inch dice—leave the skin on for color and texture.
2. In a large bowl, toss the diced apples with lemon juice to coat evenly. This keeps them from turning brown and adds brightness.
3. Add the diced celery and toasted walnuts to the bowl. Stir to combine.
4. In a small bowl, whisk together the mayonnaise, salt, and pepper. Adjust salt to taste if needed.
5. Pour the dressing over the apple mixture and fold gently until everything is evenly coated. For a creamier salad, add another tablespoon of mayo.
6. Taste and adjust seasoning—add more pepper or a squeeze of lemon if desired.

Serve immediately for the crispiest texture, or chill for up to 2 hours to let flavors meld. The apples stay crunchy, the walnuts add nutty depth, and the creamy dressing ties it all together—simple and satisfying.

Vegan Roasted Butternut Squash with Sage

Hoping for a simple yet impressive vegan side dish? This roasted butternut squash with sage hits the mark. Sweet maple glaze and earthy sage transform humble squash into a star.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

For the Roasted Squash

• 1 medium butternut squash (about 2 lbs), peeled and cubed
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 10-12 fresh sage leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch cayenne pepper (optional)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Peel and cube butternut squash into 1-inch cubes. (Tip: Microwave whole squash for 2 minutes to soften skin for easier peeling.)
3. In a large bowl, toss squash cubes with olive oil, maple syrup, salt, pepper, and cayenne if using until evenly coated.
4. Spread squash in a single layer on the prepared baking sheet. (Tip: Ensure pieces aren't touching for even roasting.)
5. Roast for 20 minutes.
6. Carefully add sage leaves and toss gently. Roast another 15–20 minutes, until squash is tender and edges are caramelized. (Tip: Add sage halfway to prevent burning.)
7. Remove from oven and serve immediately.

Unexpectedly sweet with a hint of savory, this dish pairs beautifully with roasted chickpeas or quinoa. It also makes a stunning holiday side—just double the batch.

Cheesy Grits

Perfectly creamy and cheesy, these grits are a comforting Southern classic. They require just a few simple ingredients and come together in under 30 minutes. Serve them alongside fried chicken or as a hearty breakfast base.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 25 minutes

Ingredients

• 1 cup yellow grits (not instant)
• 4 cups water or chicken broth
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 cup shredded sharp cheddar cheese

Instructions

1. In a medium saucepan, bring 4 cups water (or broth) and 1/2 teaspoon salt to a boil. Use a heavy-bottomed pot to prevent scorching.
2. Slowly whisk in 1 cup grits. Whisking constantly prevents lumps from forming.
3. Reduce heat to low and simmer, stirring frequently, for 20-25 minutes until the grits are thick and creamy. Stir often to avoid sticking.
4. Remove from heat. Stir in 2 tablespoons butter and 1 cup shredded cheddar cheese until fully melted and smooth.
5. Season with 1/4 teaspoon black pepper. Taste and adjust salt if needed. Serve immediately while hot and creamy.

With a velvety texture and rich cheese flavor, these grits are irresistible as a side or base. Try topping with crispy bacon, a fried egg, or sautéed shrimp for a complete meal.

Braised Red Cabbage with Apples

Want a vibrant side that balances sweet and tangy? This braised red cabbage with apples is a perfect companion for pork or sausages. It comes together in under an hour.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 small head red cabbage, cored and thinly sliced (about 6 cups)
• 1 large apple (Granny Smith or any sweet-tart variety), peeled, cored, and chopped
• 1 medium yellow onion, thinly sliced
• 2 tbsp apple cider vinegar (adjust to taste)
• 1 tbsp brown sugar (packed)
• 2 tbsp unsalted butter
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper
• 1/4 cup water (or low-sodium vegetable broth)

Instructions

1. Heat a large Dutch oven or heavy pot over medium heat. Add 2 tbsp butter and let melt.
2. Add sliced onion and cook, stirring occasionally, until softened (about 5 minutes).
3. Add sliced red cabbage, chopped apple, 2 tbsp apple cider vinegar, 1 tbsp brown sugar, 1/2 tsp salt, and 1/4 tsp pepper. Stir to combine.
4. Pour in 1/4 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes. Tip: Stir halfway through to prevent sticking.
5. Uncover and increase heat to medium-high. Cook, stirring occasionally, until most liquid evaporates and cabbage is tender (about 8–10 minutes). Tip: For deeper flavor, add a bay leaf during simmering and remove before serving.
6. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if needed. Remove from heat.

Finished with a glossy sheen, the cabbage is tender yet slightly crunchy. Serve warm alongside roast pork or brisket, or chill and enjoy as a tangy slaw.

Conclusion

Gather ’round the table and celebrate with these tried-and-true sides. We hope you enjoy making them—leave a comment to tell us your favorites, and share the article on Pinterest to inspire others!

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