45 Festive Sides That Are Star Attractions

Roast turkey and baked ham take center stage on dinner tables during the holidays, as they should. But putting the sides on the culinary sidelines as simple appetite fillers is a mistake. By making the most of these dishes, you make the main course taste even better. A succulent slice of meat isn't quite as appetizing if it's served with bland veggies. 

Truth be told, it's the traditional supporting cast of side dishes that everyone looks forward to. Miss a much-loved dish out and the whole array of seasonal fare can feel less than complete. Don't just settle for tried and tested recipes. Try new ones and different versions take sides to the next level, making this a year to savor. 'Tis the season to choose some festive sides that are star attractions and elevate your holiday dining experience. You never know — you might find new classics that become family favorites.

There are plenty of ways to give Brussels sprouts a flavor boost for the festive season. Serving them with roasted chestnuts and crispy bacon has to be one of the simplest and tastiest. The sweetness of the nuts and saltiness of the meat lifts the cabbage-like taste of the veg. Using pre-cooked, vacuum-packed nuts makes cooking easier.

What you're going to love about this side is the final flourish. Scatter on Christmassy pomegranate seeds to give the whole dish a seasonal color scheme that pops with flavor. 

Recipe: Brussels Sprouts With Chestnuts And Bacon

If you really want to impress dinner guests on Christmas Day, or for a special meal over the holidays, then bake homemade rolls. And Parker House ones, first made at the eponymous hotel in Boston, are soft and buttery. Serve them warm and you have a stonking side that's going to elevate the whole meal. 

Aside from a few staples like flour, yeast, butter, and eggs, you need time to make these. They don't require complex culinary skills, but a methodical, measured approach as you need to let the dough rise twice. 

Recipe: Parker House Rolls

Forget about how good this sharing bread tastes for a second. Just look at how creative it's going to look on a table brimming with holiday goodies. Forget serving rolls on the side, this Christmas-tree-shaped effort stands out as the star attraction. 

Pesto gives the 'tree' a green color, while sundried tomatoes look like baubles hanging from the branches. Parmesan gives the appearance of fallen snow. The real surprise is in the middle of each pull-away roll. Inside are individually melted mozzarella pearls or balls that are creamy and gorgeously gooey. 

Recipe: Pull-Apart Christmas Tree Bread

If you are wondering how salad ingredients can be turned into a stunning seasonal dish, then you haven't come across the Caprese Christmas wreath. It looks so spectacular that it's got to be included in any list of festive sides that are star attractions. The red, white, and green color of the plate is on point for the holidays, too. 

Create a ring of basil leaves on the edge of a serving plate. Layer inwards with tomato slices, mozzarella slices, and a cheese ball. Fill gaps with cherry tomatoes and more herbs.

Recipe: Caprese Christmas Wreath

One of the vegetables that many people look forward to during big holiday meals is parsnips. They've got such a distinctive taste, and while some can take them or leave them, they have a lot of foodie fans. They are sweet, but not as much as carrots are. And they also bring nutty notes with a subtle licorice taste. 

Roast parsnips are a traditional side, but mashed along with potatoes, butter, and milk creates a nice twist. For an added indulgence, cover the top of the mashed veggies with cheese. 

Recipe: Parsnip And Potato Mash

During the holidays, it's traditional to serve an array of meaty mains and mainly vegetable sides. On top of this, there are those special extra dishes that everyone wants to dig in such as creamy mac and cheese. In the United Kingdom, a classic Sunday roast carvery often comes with cauliflower in a cheese sauce, and it's the same concept. 

What's less common is a spicy dish during the holidays, and yet it's the heat that elevates this recipe. When the dish is ready, add jalapeños, cayenne pepper, and paprika. 

Recipe: Spicy Mac And Cheese

A tender slice of beef isn't the same without a traditional Yorkshire pudding. Yorkshire is a county in England and these glorious batter sides are a must with a Sunday roast dinner. They are way better than serving a bread roll on the side for a festive holiday meal, too. 

Tips abound as to how to get the so-called Yorkies to rise so that they are a little soft in the middle and crisp on the outside. One must-do step is pouring your mixture into a hot tray so that it immediately sizzles. 

Recipe: Traditional Yorkshire Puddings

Rutabaga, known as swede in other parts of the world, has long been a side to a roast dinner, festive or not. A classic way to enjoy this fantastic vegetable is mashed up with carrots with a knob of butter on top. Less sweet than carrots, it has a turnipy, almost cabbagey taste. 

As with most root veggies, one of the best ways to cook rutabaga is by roasting so that the sugars caramelize. Use a knife rather than a peeler to remove the rough exterior. Roast with rosemary to boost the flavor. 

Recipe: Simple Roasted Rutabaga

Creamy, eggy scalloped corn is a bit of a blast from the past. If you're not familiar with this old-style side, then try it out over the holidays. There's nothing haute cuisine about it, but it's one of those festive sides that are star attractions when served with a meaty main. 

For the crunchy, cheesy topping you need to reach back into retro ingredients and crumble up Ritz crackers. Combine these salty bits with shredded cheddar. Use canned yellow corn and it'll only take you 10 minutes to prep.

Recipe: Old Fashioned Scalloped Corn

Sweet potatoes are the vegetable of the colder months of the year. They bring warmth, savory sweetness, and comfort-food stodge to the dinner table. However, with a slightly lower G.I. rating than potatoes, they aren't as heavy-duty a carb. 

There's no denying that something magical happens when you roast them. They transform from a great root vegetable into a tremendous side worthy of a starring role at any festive feast. What makes this recipe shine even more is adding date syrup, cinnamon, and brown sugar to the oil-covered sweet potatoes before roasting.

Recipe: Oven Roasted Sweet Potatoes

One of the most moreish of the festive sides that are star attractions is roast potatoes. This twist on Brit chef Jamie Oliver's version uses new potatoes to speed up cooking time. Use duck fat or goose fat for a crispy result. Flavor-wise don't hold back from the amount of garlic cloves you roast. The sweet taste of them when they caramelize is incredible. 

Fresh oregano adds a wonderfully bold herby blast to the potatoes. Smash the cooked potatoes first though before roasting for a little longer with olive oil. 

Recipe: Jamie Oliver's Roast Potatoes

Whereas broccoli is an everyday type of vegetable, a side of tenderstem broccoli always tastes a little more special. The long stems and smaller florets are milder tasting and less bitter than broccoli, too. 

All you need to roast it is olive oil and salt. There's nothing overly complex about this dish, except making sure you don't overcook it. It's delicious when it's slightly browned with a little bite and less appealing when it turns limp. A squeeze of lemon is exactly what this dark green veggie needs to make it stand out. 

Recipe: Roasted Broccolini

If you haven't discovered how much better roast potatoes are when you've smashed them then now is the time. Parboil them first before you squish them down. Pressing a fork into them is an easy way to crush them a little, or lightly press on a masher.  You don't want them to disintegrate so make sure they keep their form.

Do you usually add olive oil and salt when roasting vegetables? Add dried rosemary and garlic powder to oil instead, drizzle over the smashed potatoes, and sprinkle on some salt before roasting.

Recipe: Crispy Smashed Potatoes

Why serve sweet potatoes when you can make them with a sweet and nutty praline top? As well as adding sugar to the mashed-up vegetables, along with eggs, butter, and vanilla extract, you make the topping with brown sugar. Chopped pecans add a crunchiness, as does the sugary flour and butter that caramelizes when you bake your casserole. 

Savory sides that almost taste like a dessert taste moreish when paired with festive roasted meats. And there's something homely about scooping a spoonful of this side onto your plate with traditional holiday fare.  

Recipe: Praline Sweet Potatoes

Air fryer corn ribs might not be the most obvious side for a festive meal. That's what adds to their appeal. Corn in some form or other is traditional with big holiday meals. Turning this veg into crunchy little snacks adds a bit of variety to any table. 

Brushing a marinade on each piece is what creates an intense savory flavor. Season extra virgin olive oil, then add oregano, paprika, and onion and garlic powders. They make a great snack with a dip, so why not a quirky side? 

Recipe: Air Fryer Corn Ribs

The end of the year is usually a time of overindulgence so leafy greens can be a welcome sight. While you might want your fill of roast turkey, stuffing, and crispy potatoes, Swiss chard brings a sense of balance. Although this recipe adds luxury by cooking it in cream. 

This vegetable can be green, red, or rainbow so choose whatever colors you like to match the festive occasion. Beyond the taste, what this dish promises is a mouthwatering garlicky aroma while you're cooking it. It's easy to make, too.

Recipe: Basic Creamed Swiss Chard

Festive sides that are star attractions don't often come from dishes that have plenty of haters. Cook Brussels sprouts in an air fryer with the tangy, salty umami taste of Parmesan, and you have one such result. It's so good that you could argue that anyone who dislikes sprouts is just a person who hasn't eaten them in the best way possible. 

Banish childhood memories of pale green, overcooked vegetables. Balsamic vinegar adds a tart lift to the taste, and panko with the cheese is crunchy and flavorful. 

Recipe: Air Fryer Parmesan Brussels Sprouts

An Instant Pot recipe is often a winner. It frees up oven space first of all, and you can make classic dishes in a different way that's often quicker. A perfect example is a recipe for scalloped potatoes that's easy and cheesy. 

Add layers of thinly sliced potatoes, milk, and cheese, and let the heat work its magic. The secret to success is using Yukon Gold potatoes which are nice and creamy, and using a mandoline so that you don't end up with thick slices. 

Recipe: Instant Pot Easy Cheesy Scalloped Potatoes

One dish that's going to elicit satisfied sighs around a festive dinner table is gratin potatoes. In much the same way as dauphinoise potatoes, this recipe combines the root veggie with cream, butter, and cheese. What you serve up is a melt-in-the-mouth side that's luxuriously gooey.

There are a few ingredients that make all the difference. Garlic, onion powder, and thyme bring a savory punch that stops the flavor from being too one-dimensional. Gruyère is sweet and nutty, while mozzarella adds that stretchy cheese loveliness.

Recipe: Potatoes Au Gratin

If adding marshmallows to candied yams isn't sophisticated enough, then make a buttery sweet, spiced sauce for them instead. The aroma alone makes this side a star recipe as you add maple syrup and grated ginger into melted butter. Enhance the warmth with nutmeg and cloves, and add sprigs of fresh rosemary. 

Layer yam slices in a casserole dish so that they overlap. That way, when you bake it in the oven, with the sauce, the edges will crisp up and brown. Add extras like pecans and bourbon if you want to show off.

Recipe: Candied Yams

Cabbage isn't often celebrated as a significant side to any meal, let alone a festive one. What makes the difference with this recipe is shredding it to catch the flavor as it sautées. Cut a whole cabbage into quarters and take out the core. Use a large knife to thinly slice along the shorter side so that the strips aren't too long.

The key to many dishes is adding salt, fat, and acid. So, you'll need extra virgin olive oil, fine sea salt, and apple cider vinegar. To pep it up, add chili flakes.

Recipe: Sauteed Cabbage

What takes mashed butternut squash from a great side to a tremendous one is roasting the root vegetable first. Cut each squash in half, lengthwise, scoop out the seeds, and roast in the oven until tender after drizzling with olive oil and minced garlic.

If you mashed the veggies at this point and served them they would be delicious enough. Imagine what adding butter and heavy cream is going to do to the taste. Enjoy watching faces change to one of surprise after one mouthful of this creamy, warming dish.

Recipe: Savory Mashed Butternut Squash