Christmas is all about sharing joy and delicious food with loved ones, and what better way to spread the festive cheer than with a table full of mouthwatering sides? Whether you’re looking for traditional favorites or something new to wow your guests, our roundup of 21 Delicious Christmas Sides Recipes has got you covered. Let’s make this holiday season tastier than ever—keep reading for inspiration that will delight every palate!
Garlic Mashed Potatoes
Kindly imagine the comfort of a dish that feels like a warm hug on a chilly evening, where each spoonful brings a creamy, garlicky delight that soothes the soul. Garlic mashed potatoes, with their velvety texture and rich flavor, are a testament to the beauty of simplicity in cooking.
Ingredients
- For the potatoes:
- 2 lbs Yukon Gold potatoes, peeled and quartered
- 4 cloves garlic, peeled
- 1/2 cup whole milk
- 4 tbsp unsalted butter
- For seasoning:
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Place the quartered potatoes and garlic cloves in a large pot. Cover with cold water by 1 inch.
- Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and garlic well, then return them to the pot. Tip: Letting them sit in the pot for a minute helps evaporate excess moisture.
- Heat the milk and butter in a small saucepan over medium heat until the butter is melted and the milk is warm, about 2 minutes.
- Mash the potatoes and garlic with a potato masher until smooth. Tip: For extra creamy potatoes, pass them through a ricer.
- Gradually add the warm milk mixture, salt, and pepper to the potatoes, stirring until fully incorporated. Tip: Add the milk mixture slowly to control the consistency.
- Serve the mashed potatoes warm. For a gourmet touch, top with a pat of butter and a sprinkle of chopped chives.
Creamy and indulgent, these garlic mashed potatoes are a versatile side that pairs beautifully with roasted meats or can stand alone as a comforting dish. The garlic adds a subtle depth, making each bite moreish and memorable.
Green Bean Casserole
Remembering the first time I made green bean casserole, it felt like uncovering a hidden gem in the world of comfort foods. The simplicity of its ingredients belies the depth of flavor and warmth it brings to the table, especially on those chilly evenings when all you crave is something familiar and soothing.
Ingredients
- For the casserole:
- 1 lb fresh green beans, trimmed and halved
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 tsp soy sauce
- 1/4 tsp black pepper
- For the topping:
- 1 1/3 cups French fried onions
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- In a large pot, bring 4 cups of water to a boil. Add the green beans and cook for 5 minutes, then drain. This blanching step preserves their vibrant color and crisp texture.
- In a mixing bowl, whisk together the condensed cream of mushroom soup, milk, soy sauce, and black pepper until smooth. Tip: For a richer flavor, you can substitute the milk with half-and-half.
- Add the blanched green beans to the soup mixture, stirring gently to coat every piece evenly.
- Transfer the mixture to a 1 1/2-quart baking dish, spreading it out into an even layer. Tip: Lightly greasing the dish beforehand makes serving easier.
- Sprinkle the French fried onions evenly over the top, covering the green bean mixture completely. Tip: For extra crunch, you can add an additional 1/3 cup of onions.
- Bake in the preheated oven for 25 minutes, or until the topping is golden and the casserole is bubbling around the edges.
Golden and bubbling straight from the oven, this green bean casserole offers a delightful contrast between the creamy interior and the crispy onion topping. Serve it alongside roasted meats or as a standout side at your next potluck, where its comforting flavors are sure to draw compliments.
Sweet Potato Casserole with Marshmallows
Lately, I’ve found myself drawn to the comforting embrace of sweet potato casserole, a dish that marries the earthy sweetness of its main ingredient with the fluffy, toasted marshmallows on top. It’s a recipe that feels like a warm hug on a chilly evening, simple yet deeply satisfying.
Ingredients
- For the sweet potato base:
- 3 cups mashed sweet potatoes
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
- 1/2 cup milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- For the topping:
- 2 cups mini marshmallows
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup melted butter
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the mashed sweet potatoes, granulated sugar, eggs, milk, 1/4 cup melted butter, and vanilla extract until smooth. Tip: For extra smooth sweet potatoes, consider using a food processor.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- In a separate bowl, mix together the brown sugar, flour, 1/4 cup melted butter, and chopped pecans until crumbly. Sprinkle this mixture over the sweet potato base. Tip: For a more uniform topping, use your fingers to break up any large clumps.
- Bake in the preheated oven for 25 minutes, or until the edges are slightly bubbly.
- Remove the casserole from the oven and evenly distribute the mini marshmallows over the top. Tip: For an even toast, try to place the marshmallows close together without overlapping too much.
- Return the casserole to the oven and bake for an additional 10 minutes, or until the marshmallows are golden brown.
- Let the casserole cool for 5 minutes before serving to allow the layers to set slightly.
Perfectly balanced between sweet and savory, this casserole offers a delightful contrast of textures, from the creamy sweet potato base to the crunchy pecan topping and gooey marshmallows. Serve it alongside a dollop of whipped cream for an extra indulgent touch.
Cranberry Orange Sauce
Many evenings, when the light fades softly through the kitchen window, I find myself drawn to the simplicity of making cranberry orange sauce. It’s a dance of tart and sweet, a reminder of how few ingredients can create something so vibrant and full of life.
Ingredients
- For the sauce:
- 12 oz fresh cranberries
- 1 cup granulated sugar
- 1 cup orange juice
- 1 tbsp orange zest
- 1/2 cup water
Instructions
- In a medium saucepan, combine the cranberries, sugar, orange juice, orange zest, and water over medium heat.
- Stir gently until the sugar dissolves completely, about 2 minutes. Tip: Stirring helps prevent the sugar from sticking to the bottom of the pan.
- Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 10 minutes, stirring occasionally. The cranberries will burst and the sauce will thicken. Tip: For a smoother sauce, press the burst cranberries against the side of the pan with a spoon.
- Remove the saucepan from the heat and let the sauce cool to room temperature. It will continue to thicken as it cools. Tip: For a glossy finish, stir the sauce occasionally as it cools.
The sauce settles into a rich, velvety texture, with the cranberries’ tartness perfectly balanced by the orange’s sweetness. Serve it chilled beside a warm slice of pumpkin bread, or spoon it over vanilla ice cream for a delightful contrast.
Roasted Brussels Sprouts with Bacon
Falling into the rhythm of the evening, I find myself drawn to the simplicity and depth of flavors that roasted Brussels sprouts with bacon offer. It’s a dish that whispers of autumn evenings and the warmth of the kitchen, where each ingredient plays its part in creating something greater than the sum of its parts.
Ingredients
- For the Brussels sprouts:
- 1.5 lbs Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the bacon:
- 6 slices thick-cut bacon, chopped
- 2 tbsp maple syrup
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread the Brussels sprouts in a single layer on a baking sheet, ensuring they’re not overcrowded for even roasting.
- Roast in the preheated oven for 20 minutes, then stir them for even browning.
- While the Brussels sprouts roast, cook the chopped bacon in a skillet over medium heat until crispy, about 5-7 minutes.
- Drain the bacon on paper towels, then toss with maple syrup for a sweet contrast.
- After the initial 20 minutes, add the bacon to the baking sheet with the Brussels sprouts and roast for an additional 10 minutes, or until the sprouts are tender and caramelized.
- Tip: For extra crispiness, place the Brussels sprouts cut-side down on the baking sheet.
- Tip: Reserve a bit of the bacon fat to drizzle over the finished dish for added flavor.
- Tip: Check the sprouts at the 15-minute mark to prevent over-roasting, as oven temperatures can vary.
Perfectly roasted, the Brussels sprouts emerge with a crispy exterior and a tender heart, their natural sweetness deepened by the oven’s heat. The bacon adds a smoky, salty crunch, while the maple syrup lends a whisper of sweetness that ties everything together. Serve this dish as a standout side, or top it with a fried egg for a hearty breakfast twist.
Honey Glazed Carrots
Crisp autumn evenings call for dishes that warm the soul without weighing it down, and honey glazed carrots, with their sweet simplicity, are just the ticket. Their vibrant color and tender bite offer a quiet comfort, a reminder of the earth’s generosity.
Ingredients
- For the carrots:
- 1 lb carrots, peeled and sliced into 1/2-inch rounds
- For the glaze:
- 2 tbsp unsalted butter
- 2 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat a large skillet over medium heat and add the butter, allowing it to melt until it just begins to foam, about 1 minute. Tip: Ensure your skillet is not too hot to prevent the butter from burning.
- Add the sliced carrots to the skillet, stirring to coat them evenly with the butter. Cook for 5 minutes, stirring occasionally, until the carrots start to soften slightly.
- Drizzle the honey over the carrots, then sprinkle with salt and pepper. Stir well to combine. Tip: The honey will caramelize better if the carrots are not overcrowded in the skillet.
- Continue to cook the carrots, stirring every few minutes, for about 10-12 minutes, or until they are tender and the glaze has thickened to a glossy coating. Tip: A fork should easily pierce the carrots when they’re done.
- Remove the skillet from the heat and let the carrots sit for 2 minutes to allow the glaze to set slightly before serving.
Oven-roasted or stovetop, these honey glazed carrots emerge with a buttery softness, their natural sugars deepened by the honey’s golden touch. Serve them alongside a roast chicken or fold into a grain bowl for a sweet, earthy contrast.
Cheesy Scalloped Potatoes
Gently, as the evening light fades, there’s something deeply comforting about the idea of cheesy scalloped potatoes. This dish, with its layers of tender potatoes and rich, creamy sauce, feels like a warm hug on a cool night.
Ingredients
- For the potatoes:
- 3 large russet potatoes, thinly sliced
- 2 tbsp unsalted butter, melted
- For the sauce:
- 2 cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- For the topping:
- 1 1/2 cups shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter.
- In a medium saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, salt, black pepper, and nutmeg. Heat until the mixture is warm but not boiling, stirring occasionally.
- Layer half of the thinly sliced potatoes in the prepared baking dish. Pour half of the warm cream mixture over the potatoes. Repeat with the remaining potatoes and cream mixture.
- Cover the baking dish with aluminum foil and bake for 45 minutes. Tip: The foil helps the potatoes cook evenly and absorb the flavors.
- Remove the foil and sprinkle the shredded Gruyère and grated Parmesan cheeses evenly over the top. Bake uncovered for an additional 20-25 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2-3 minutes.
- Let the dish rest for 10 minutes before serving. Tip: This allows the sauce to thicken slightly, making it easier to serve.
Melted into each bite, the creamy sauce and soft potatoes create a harmony of textures, while the cheeses add a slight sharpness. Serve alongside a crisp green salad or as a hearty side to roasted meats for a meal that feels both indulgent and comforting.
Buttered Corn with Herbs
Dusk settles softly outside, and in the quiet of the kitchen, the simple act of preparing buttered corn with herbs feels like a gentle nod to summer’s bounty. This dish, with its sweet kernels and fragrant herbs, is a humble celebration of flavor and simplicity.
Ingredients
- For the corn: 4 ears of fresh corn, shucked
- For the butter mixture: 4 tbsp unsalted butter, melted, 1 tbsp fresh thyme leaves, 1 tbsp fresh parsley, finely chopped, 1/2 tsp salt
Instructions
- Bring a large pot of water to a boil over high heat. This is the perfect time to ensure your corn is as fresh as possible for the best flavor.
- Once boiling, add the shucked corn ears and cook for 5 minutes. The kernels should turn a brighter yellow, signaling they’re perfectly cooked.
- While the corn cooks, mix the melted butter, thyme, parsley, and salt in a small bowl. Letting the herbs steep in the warm butter will release their aromatic oils, enhancing the dish’s flavor.
- Remove the corn from the water and let it drain briefly on a plate. Patting it dry ensures the butter mixture adheres better.
- Brush the herb butter mixture evenly over each ear of corn. For an extra flavor boost, let the buttered corn sit for a minute before serving.
Golden and glistening, the buttered corn carries the earthy notes of thyme and the freshness of parsley, creating a dish that’s as pleasing to the palate as it is to the eye. Serve it alongside grilled meats or as a standalone treat, perhaps with a sprinkle of chili powder for a subtle kick.
Sausage and Herb Stuffing
Dusk settles softly outside, casting a golden hue over the kitchen where the aroma of sausage and herbs begins to weave its comforting spell. This sausage and herb stuffing, a humble yet heartwarming dish, invites you to slow down and savor the process of creating something truly nourishing.
Ingredients
- For the stuffing:
- 1 lb Italian sausage, casings removed
- 4 cups day-old bread, cubed
- 1 cup unsalted butter
- 1 large onion, diced
- 2 celery stalks, diced
- 2 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken broth
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a large skillet over medium heat, cook the sausage until browned, breaking it into small pieces with a spoon, about 5-7 minutes. Transfer to a plate.
- In the same skillet, melt the butter over medium heat. Add the onion and celery, cooking until softened, about 5 minutes.
- Stir in the sage, thyme, salt, and pepper, cooking for another minute until fragrant.
- Combine the bread cubes, sausage, and vegetable mixture in a large bowl. Gradually add the chicken broth, stirring until the bread is moist but not soggy.
- Transfer the mixture to the prepared baking dish, spreading it evenly. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crispy.
Soft whispers of sage and thyme mingle with the hearty sausage, creating a stuffing that’s both tender and crisp at the edges. Serve it alongside roasted vegetables for a meal that feels like a warm embrace, or as a standout dish that invites seconds.
Maple Roasted Butternut Squash
Comforting and subtly sweet, this maple roasted butternut squash is a humble dish that carries the warmth of autumn in every bite. It’s a simple pleasure, really, one that reminds us of the beauty in slowing down and savoring the moment.
Ingredients
- For the squash:
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground cinnamon
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the cubed butternut squash with olive oil, maple syrup, salt, pepper, and cinnamon until evenly coated. Tip: For deeper flavor, let the squash marinate in this mixture for 10 minutes before roasting.
- Spread the squash in a single layer on the prepared baking sheet, ensuring pieces aren’t crowded to allow for proper roasting. Tip: Crowding can lead to steaming instead of roasting, so use two sheets if necessary.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the squash is tender and caramelized at the edges. Tip: Keep an eye on the squash during the last 10 minutes to prevent burning, as maple syrup can caramelize quickly.
- Remove from the oven and let cool for a few minutes before serving.
Maple roasted butternut squash emerges from the oven with a delightful contrast of textures—soft and creamy inside, with slightly crisp, caramelized edges. Its natural sweetness is enhanced by the maple syrup, making it a versatile side that pairs beautifully with roasted meats or can be tossed into salads for a touch of autumn.
Creamed Spinach
Yesterday, as the evening light faded, I found myself drawn to the simplicity and comfort of a classic dish that feels like a warm embrace. Creamed spinach, with its velvety texture and rich flavor, is a testament to the beauty of combining just a few ingredients to create something deeply satisfying.
Ingredients
- For the spinach:
- 1 lb fresh spinach, thoroughly washed
- For the cream sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/4 cup heavy cream
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large pot, bring 4 cups of water to a boil. Add the spinach and blanch for 1 minute, then immediately transfer to an ice bath to stop the cooking process. Tip: Blanching preserves the vibrant green color of the spinach.
- Once cooled, squeeze the spinach to remove excess water, then chop finely. Set aside.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux, ensuring it doesn’t brown. Tip: A golden roux is key for a smooth sauce.
- Gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens.
- Stir in the nutmeg, salt, and pepper. Add the chopped spinach to the sauce, mixing well to combine. Cook for an additional 2 minutes to heat through. Tip: For extra richness, a sprinkle of grated Parmesan can be stirred in at this stage.
Kindly savor the creamy, lush texture of this dish, where the slight bitterness of spinach is beautifully balanced by the richness of the sauce. It pairs wonderfully with a crisp, golden piece of roasted chicken or as a luxurious side to a holiday feast.
Baked Macaroni and Cheese
Now, as the evening light fades, there’s something deeply comforting about the thought of baked macaroni and cheese. It’s a dish that feels like a warm hug, with its creamy interior and golden, crispy top.
Ingredients
- For the pasta:
- 8 oz elbow macaroni
- 1 tbsp salt
- For the sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 tsp mustard powder
- 1/2 tsp paprika
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- For the topping:
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly crispy topping.
- Bring a large pot of water to a boil. Add the salt and elbow macaroni, cooking until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
- Drain the pasta and set aside. Do not rinse; the starch helps the sauce cling to the noodles.
- In the same pot, melt 3 tbsp butter over medium heat. Whisk in the flour to create a roux, cooking for 1 minute until golden.
- Gradually whisk in the milk, ensuring no lumps form. Stir in the mustard powder and paprika.
- Cook the sauce, stirring constantly, until it thickens enough to coat the back of a spoon, about 5 minutes.
- Remove from heat and stir in the cheddar and Gruyère until melted and smooth. Tip: Adding cheese off the heat prevents graininess.
- Fold the cooked macaroni into the cheese sauce until evenly coated.
- Transfer the mixture to a greased baking dish.
- In a small bowl, mix the panko breadcrumbs with 2 tbsp melted butter. Sprinkle evenly over the macaroni. Tip: For extra crunch, toast the breadcrumbs lightly before mixing.
- Bake for 20-25 minutes, until the topping is golden and the edges are bubbly.
Here, the macaroni and cheese emerges with a velvety center beneath its crisp, buttery crust. Consider serving it alongside a crisp green salad to cut through the richness, or enjoy it as is, in all its indulgent glory.
Roasted Garlic Parmesan Cauliflower
Breathing in the quiet of the kitchen, the simple act of transforming cauliflower into something golden and fragrant feels like a small miracle. This dish, with its crispy edges and tender heart, is a testament to the beauty of simplicity.
Ingredients
- For the cauliflower:
- 1 large head cauliflower, cut into florets
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the topping:
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp chopped fresh parsley
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the cauliflower florets with olive oil, salt, and black pepper until evenly coated. Tip: Ensure each floret is lightly coated to achieve uniform crispiness.
- Spread the cauliflower in a single layer on the prepared baking sheet, giving each piece space to roast properly. Tip: Crowding the pan can lead to steaming instead of roasting.
- Roast in the preheated oven for 20 minutes, then flip each floret to ensure even browning. Tip: Use a spatula for flipping to keep the florets intact.
- After flipping, sprinkle the minced garlic and grated Parmesan cheese evenly over the cauliflower.
- Return to the oven and roast for an additional 10 minutes, or until the cheese is melted and golden.
- Remove from the oven and sprinkle with chopped fresh parsley before serving.
Unassuming yet unforgettable, this roasted garlic Parmesan cauliflower offers a delightful contrast of textures—crispy on the outside, tender within. Serve it as a standout side or atop a bed of greens for a light, flavorful meal.
Spiced Apple Cranberry Sauce
As the leaves begin to turn and the air carries a crispness that whispers of autumn, there’s a comforting simplicity in preparing a dish that celebrates the season’s bounty. This spiced apple cranberry sauce is a harmonious blend of tart and sweet, with a warmth that lingers like the golden hues of fall.
Ingredients
- For the sauce:
- 2 cups fresh cranberries
- 2 large apples, peeled and diced
- 1 cup granulated sugar
- 1/2 cup water
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- In a medium saucepan, combine the cranberries, diced apples, sugar, and water over medium heat.
- Stir gently until the sugar dissolves, about 5 minutes, then reduce the heat to low.
- Add the lemon juice, cinnamon, nutmeg, and cloves, stirring to incorporate the spices evenly.
- Simmer the mixture uncovered for 20 minutes, stirring occasionally, until the cranberries burst and the apples soften. Tip: For a smoother sauce, mash the apples lightly with the back of a spoon during the last 5 minutes of cooking.
- Remove from heat and let cool to room temperature. The sauce will thicken as it cools. Tip: If you prefer a thicker consistency, return the sauce to low heat and simmer for an additional 5-10 minutes.
- Transfer to a serving bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld. Tip: For an extra touch of elegance, garnish with a sprinkle of cinnamon or a few whole cranberries before serving.
Lusciously thick with a vibrant balance of sweetness and spice, this sauce is a versatile companion to your holiday table. Try it alongside roasted meats, spread on morning toast, or as a surprising twist in your favorite yogurt parfait.
Pumpkin Sage Risotto
Sometimes, the most comforting dishes come from the simplest ingredients, blending together in a harmony that feels like a warm embrace on a chilly evening. Pumpkin sage risotto is one such dish, where the earthy sweetness of pumpkin meets the aromatic depth of sage, creating a meal that’s both nourishing and deeply satisfying.
Ingredients
- For the risotto:
- 1 cup Arborio rice
- 4 cups vegetable broth, kept warm
- 1 cup pumpkin puree
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- For the sage garnish:
- 8 fresh sage leaves
- 1 tbsp olive oil
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
- Add the Arborio rice to the pan, stirring to coat each grain with oil, and toast for 2 minutes until slightly golden.
- Pour in the white wine, stirring constantly until the liquid is fully absorbed.
- Begin adding the warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- Once the rice is al dente and the broth is absorbed, stir in the pumpkin puree, Parmesan cheese, and butter until the risotto is creamy and well combined.
- In a small skillet, heat 1 tbsp olive oil over medium heat. Add the sage leaves and fry for about 30 seconds until crisp. Remove and drain on paper towels.
- Season the risotto with salt and pepper to taste, then garnish with the crispy sage leaves before serving.
Just as the seasons change, this pumpkin sage risotto offers a creamy texture and a balance of flavors that dance between sweet and savory. Serve it in a hollowed-out pumpkin for an autumnal centerpiece that’s as delightful to look at as it is to eat.
Bacon Wrapped Asparagus
Basking in the quiet of the morning, I find myself drawn to the simplicity and elegance of combining crisp asparagus with the rich, smoky embrace of bacon. It’s a dish that speaks to the soul, offering a perfect balance between the earthy and the indulgent.
Ingredients
- For the asparagus:
- 1 lb fresh asparagus, trimmed
- For wrapping:
- 8 slices bacon
- For seasoning:
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the trimmed asparagus with olive oil, salt, and black pepper until evenly coated.
- Divide the asparagus into 8 equal bundles. Wrap each bundle with a slice of bacon, starting at the bottom and spiraling upwards to cover most of the asparagus.
- Place the bacon-wrapped asparagus bundles on the prepared baking sheet, ensuring they are not touching to allow for even cooking.
- Bake in the preheated oven for 20-25 minutes, or until the bacon is crispy and the asparagus is tender when pierced with a fork.
- For an extra crispy finish, broil the bundles for the last 2-3 minutes of cooking, watching closely to prevent burning.
Perfectly cooked, the asparagus retains a slight crunch, beautifully contrasted by the crispy, salty bacon. Serve these bundles as a standout side dish or as an elegant appetizer at your next gathering, perhaps with a drizzle of balsamic glaze for an added touch of sweetness.
Herb Roasted Potatoes
Maybe it’s the way the golden hues catch the light, or perhaps it’s the aromatic whisper of herbs that fills the kitchen, but there’s something undeniably comforting about herb roasted potatoes. This simple dish, with its crispy edges and tender heart, is a testament to the beauty of simplicity in cooking.
Ingredients
- For the potatoes:
- 2 pounds of baby potatoes, halved
- 3 tablespoons of olive oil
- For the herb mixture:
- 1 tablespoon of fresh rosemary, finely chopped
- 1 tablespoon of fresh thyme, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for roasting.
- In a large bowl, toss the halved baby potatoes with olive oil until each piece is evenly coated.
- Add the rosemary, thyme, minced garlic, salt, and black pepper to the bowl. Mix well to ensure the potatoes are evenly seasoned.
- Spread the potatoes in a single layer on a baking sheet, ensuring they’re not overcrowded to allow for even roasting.
- Roast in the preheated oven for 35-40 minutes, turning halfway through, until the potatoes are golden and crispy on the outside.
- Remove from the oven and let them sit for a couple of minutes before serving to enhance their crispiness.
Perfectly crisp on the outside and fluffy within, these herb roasted potatoes carry the earthy tones of rosemary and thyme, balanced with the subtle sharpness of garlic. Serve them alongside a dollop of sour cream or as a hearty companion to your favorite protein for a meal that feels like home.
Cornbread Pudding
Kindly imagine a dish that marries the comforting crumb of cornbread with the creamy indulgence of pudding, a creation that feels like a warm hug on a chilly evening. This cornbread pudding is a testament to the beauty of simplicity, transforming humble ingredients into a dish that’s both nourishing and decadent.
Ingredients
- For the cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- For the pudding:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt for the cornbread.
- Add the milk, melted butter, and egg to the dry ingredients, stirring until just combined. Tip: Avoid overmixing to keep the cornbread tender.
- Pour the batter into the prepared baking dish and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- While the cornbread bakes, whisk together the heavy cream, sugar, eggs, and vanilla extract for the pudding in a separate bowl.
- Once the cornbread is baked, pierce it all over with a fork, then slowly pour the pudding mixture over it. Tip: Letting the pudding mixture sit for a minute allows it to soak in better.
- Reduce the oven temperature to 350°F (175°C) and bake the pudding for 30 minutes, or until the center is set but still slightly jiggly. Tip: A water bath can prevent the edges from drying out.
Finished with a golden top and a custardy center, this cornbread pudding offers a delightful contrast of textures. Serve it warm with a drizzle of honey or a scoop of vanilla ice cream for an extra touch of sweetness.
Wild Mushroom Gravy
Yesterday, as the rain gently tapped against my kitchen window, I found myself lost in the comforting process of making wild mushroom gravy. It’s a dish that carries the earthy whispers of the forest and the warmth of home, perfect for those moments when you crave something deeply nourishing.
Ingredients
- For the mushrooms:
- 2 cups wild mushrooms, cleaned and sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- For the roux:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- For the gravy:
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
Instructions
- In a large skillet over medium heat, melt 2 tbsp of butter with 1 tbsp of olive oil. Tip: The combination of butter and oil prevents the butter from burning.
- Add the sliced wild mushrooms to the skillet, cooking until they’re golden brown and have released their moisture, about 8-10 minutes. Tip: Resist the urge to stir too often to allow the mushrooms to caramelize properly.
- Remove the mushrooms from the skillet and set aside. In the same skillet, melt the remaining 2 tbsp of butter over medium heat.
- Whisk in the 2 tbsp of flour to form a roux, cooking until it turns a light golden color, about 2 minutes. Tip: Constant whisking prevents lumps and ensures a smooth gravy.
- Gradually pour in the 2 cups of vegetable broth, whisking continuously to incorporate the roux.
- Add the 1/2 cup of heavy cream and 1 tsp of fresh thyme leaves, stirring to combine.
- Return the cooked mushrooms to the skillet, seasoning with salt and pepper to taste. Simmer the gravy for an additional 5 minutes to thicken.
On serving, the wild mushroom gravy reveals a velvety texture and a rich, umami-packed flavor that pairs beautifully with mashed potatoes or roasted meats. For a creative twist, drizzle it over a warm, crusty bread bowl filled with sautéed greens.
Cinnamon Glazed Sweet Potatoes
Falling into the rhythm of the season, this dish brings warmth and sweetness to any table, its flavors deep and comforting, like a quiet afternoon spent in the kitchen.
Ingredients
- For the sweet potatoes:
- 2 large sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- 1/2 tsp salt
- For the glaze:
- 1/4 cup maple syrup
- 2 tbsp unsalted butter
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the cubed sweet potatoes with olive oil and salt until evenly coated.
- Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, stirring halfway through, until they start to soften and edges turn golden.
- While the sweet potatoes roast, combine maple syrup, butter, cinnamon, and nutmeg in a small saucepan over low heat. Stir until the butter melts and the mixture is smooth, about 3 minutes.
- Remove the sweet potatoes from the oven and drizzle the glaze over them, tossing gently to coat. Return to the oven for an additional 10 minutes, until the glaze is bubbly and the sweet potatoes are tender.
- Let the sweet potatoes sit for 5 minutes before serving to allow the glaze to thicken slightly.
With each bite, the cinnamon glazed sweet potatoes offer a perfect balance of sweetness and spice, their edges caramelized to a delightful crisp. Serve them alongside a roast chicken or fold into a morning omelet for a surprising twist.
Savory Bread Pudding with Sausage
Today, as the early morning light filters through the kitchen window, there’s a comforting simplicity in preparing a dish that feels like a warm embrace. Savory bread pudding with sausage is one of those recipes that transforms humble ingredients into something deeply satisfying, a testament to the magic of home cooking.
Ingredients
- For the bread mixture:
- 6 cups day-old bread, cubed
- 1 tbsp olive oil
- 1/2 lb sausage, casings removed
- 1 small onion, diced
- 2 cloves garlic, minced
- For the custard:
- 4 large eggs
- 2 cups whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
- In a large skillet over medium heat, warm the olive oil. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: For extra flavor, let the sausage get a bit crispy.
- Add the diced onion and minced garlic to the skillet with the sausage. Cook until the onion is translucent, about 3 minutes, stirring occasionally.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Stir in the Parmesan cheese.
- Add the bread cubes and sausage mixture to the bowl with the custard. Gently toss to ensure all the bread is coated. Let it sit for 10 minutes to allow the bread to absorb the custard.
- Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake for 45 minutes, or until the top is golden and the center is set. Tip: Cover with foil if the top browns too quickly.
- Let the bread pudding cool for 5 minutes before serving. Tip: For a crispy top, broil for the last 2 minutes of baking.
Now, the savory bread pudding emerges from the oven, its edges crisp and golden, while the center remains tender and moist. The flavors of sausage and Parmesan meld beautifully with the custard-soaked bread, creating a dish that’s both hearty and comforting. Serve it with a side of lightly dressed greens for a complete meal that feels like a hug in every bite.
Conclusion
Joyful gatherings call for delightful dishes, and our roundup of 21 Delicious Christmas Sides Recipes is your ticket to a festive feast! Whether you’re after tradition or a twist, there’s something for every table. We’d love to hear which recipes become your holiday favorites—drop us a comment below. Loved what you saw? Share the festive cheer by pinning this article on Pinterest for your next Christmas culinary adventure!