20 Delicious Holiday Side Dish Recipes for Every Occasion

As the holiday season twinkles into view, it’s time to think beyond the main course and dazzle your guests with sides that steal the show! Whether you’re after cozy classics or bold new flavors, our roundup of 20 Delicious Holiday Side Dish Recipes is your ticket to a festive table everyone will remember. Let’s make every bite count—dive in and discover your next holiday favorite!

Garlic Mashed Potatoes

Nothing says comfort like a bowl of creamy, garlicky mashed potatoes. This version is rich, flavorful, and just the right amount of indulgent.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 cloves garlic, minced
• 1/2 cup whole milk
• 1/4 cup unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup sour cream

Instructions

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, until the potatoes are fork-tender.
2. While the potatoes cook, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned. Stir in the milk and heat until warm, then remove from heat.
3. Drain the potatoes and return them to the pot. Mash the potatoes with a potato masher or fork until smooth.
4. Gradually add the warm milk mixture, sour cream, salt, and pepper to the potatoes, stirring until everything is well combined and the potatoes are creamy.
5. Adjust seasoning to taste, then serve hot. The secret to these mashed potatoes’ irresistible texture? The combination of Yukon Golds and sour cream for a perfect balance of creaminess and tang.

Tip: For extra fluffy mashed potatoes, pass them through a ricer or food mill before adding the wet ingredients.

Green Bean Casserole

Nothing says comfort like a creamy, crunchy green bean casserole. This classic dish is a must-have at any gathering, and it’s easier to make than you might think!

Ingredients

• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1 tsp soy sauce
• 1/4 tsp black pepper
• 4 cups cooked cut green beans (fresh, frozen, or canned)
• 1 1/3 cups French fried onions

Instructions

1. Preheat your oven to 350°F and grease a 1 1/2-quart baking dish.
2. In a large bowl, mix the condensed cream of mushroom soup, milk, soy sauce, and black pepper until smooth.
3. Stir in the green beans and 2/3 cup of the French fried onions until everything is well coated.
4. Pour the mixture into the prepared baking dish and spread it out evenly.
5. Bake for 25 minutes, then remove from the oven and sprinkle the remaining 2/3 cup French fried onions on top.
6. Return to the oven and bake for another 5 minutes, or until the onions are golden and crispy.

The contrast between the creamy green beans and the crispy onions makes this casserole a textural delight that’s always a crowd-pleaser.

Tip: For an extra crunch, try mixing in some slivered almonds with the French fried onions before baking.

Cranberry Orange Sauce

Brighten up your holiday table with this vibrant Cranberry Orange Sauce, where tart cranberries meet the sweet zest of oranges for a perfectly balanced condiment.

Ingredients

• 12 oz fresh cranberries
• 1 cup granulated sugar
• 1 cup orange juice
• 1 tbsp orange zest
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves

Instructions

1. In a medium saucepan over medium heat, combine 12 oz fresh cranberries, 1 cup granulated sugar, and 1 cup orange juice. Stir until the sugar begins to dissolve.
2. Bring the mixture to a boil, then reduce heat to low. Simmer for about 10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
3. Remove from heat and stir in 1 tbsp orange zest, 1/2 tsp ground cinnamon, and 1/4 tsp ground cloves. Let the sauce cool to room temperature before serving.

The magic of this sauce lies in its versatility—equally at home alongside turkey or swirled into yogurt for a breakfast treat.

Tip: For a smoother sauce, press through a fine mesh sieve after cooking to remove any remaining cranberry skins.

Roasted Brussels Sprouts with Bacon

Transform simple Brussels sprouts into a crave-worthy side with crispy bacon and a touch of maple sweetness.

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. In a large bowl, toss the Brussels sprouts with 2 tablespoons olive oil, 2 tablespoons maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet. Scatter 4 slices chopped bacon over the top.
4. Roast for 25-30 minutes, stirring once halfway through, until the Brussels sprouts are tender and caramelized and the bacon is crispy.

The magic here is in the contrast between the crispy bacon and the caramelized edges of the Brussels sprouts, with just enough maple to balance the savory flavors without overpowering them.

Tip: For extra crispiness, make sure the Brussels sprouts aren’t overcrowded on the baking sheet.

Sweet Potato Casserole with Marshmallows

This Sweet Potato Casserole with Marshmallows is the ultimate comfort dish, blending creamy sweet potatoes with a gooey, toasted marshmallow topping that’s irresistible.

Ingredients

• 3 large sweet potatoes, peeled and cubed
• 1/2 cup unsalted butter, melted
• 1/4 cup milk
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 cups mini marshmallows

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Boil the sweet potatoes in a large pot of water until tender, about 15 minutes. Drain well.
3. Mash the sweet potatoes in a large bowl. Stir in 1/2 cup melted butter, 1/4 cup milk, 1/2 cup brown sugar, 1 tsp vanilla extract, 1/2 tsp salt, 1/4 tsp ground cinnamon, and 1/4 tsp ground nutmeg until smooth.
4. Spread the mixture evenly into the prepared baking dish. Bake for 25 minutes.
5. Remove from the oven and sprinkle 2 cups mini marshmallows over the top. Return to the oven and bake for an additional 5-10 minutes, or until the marshmallows are golden and puffy.

The contrast between the creamy sweet potato base and the crispy, melted marshmallows creates a delightful texture play that’s sure to be a hit at any gathering.

Tip: For an extra crunch, sprinkle a handful of chopped pecans over the marshmallows before the final bake.

Herbed Stuffing

Nothing says home like the aroma of herbed stuffing baking in the oven. This classic dish is a must-have for any festive table, blending savory herbs with comforting textures.

Ingredients

• 8 cups cubed day-old bread
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 tsp dried sage
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chicken broth
• 2 large eggs, beaten

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt the butter. Add the onion and celery, cooking until soft, about 5 minutes. Stir in the garlic, sage, thyme, rosemary, salt, and pepper, cooking for 1 minute until fragrant.
3. Place the bread cubes in a large bowl. Pour the vegetable mixture over the bread, tossing to combine. Gradually add the chicken broth and beaten eggs, mixing until the bread is evenly moistened.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and crisp.

The secret to this stuffing’s irresistible texture? The combination of crispy top and moist interior, achieved by baking covered then uncovered. Perfect for soaking up gravy or enjoying on its own.

Tip: For an extra flavor boost, toast the bread cubes on a baking sheet at 300°F for 10 minutes before using.

Cheesy Scalloped Potatoes

There’s nothing quite like the creamy, comforting layers of cheesy scalloped potatoes to round out a cozy family dinner. This version is rich, flavorful, and surprisingly simple to make.

Ingredients

• 4 large russet potatoes, thinly sliced
• 2 cups heavy cream
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 2 tbsp unsalted butter, softened

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with the softened butter.
2. In a large bowl, combine the sliced potatoes, heavy cream, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg. Toss to coat the potatoes evenly.
3. Layer half of the potato mixture in the prepared baking dish, then sprinkle with 3/4 cup of the cheddar cheese and 1/4 cup of the Parmesan. Repeat with the remaining potatoes and cheeses.
4. Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes, until the top is bubbly and golden.
5. Let the dish rest for 5 minutes before serving. The nutmeg adds a subtle warmth that elevates the creamy cheese and tender potatoes.

Tip: For an extra crispy top, broil the dish for the last 2-3 minutes of baking.

Glazed Carrots

These glazed carrots are a sweet and savory side dish that brings a touch of elegance to any meal, with minimal effort required.

Ingredients

• 1 pound carrots, peeled and sliced into 1/4-inch thick rounds
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup water
• 1 tablespoon chopped fresh parsley for garnish

Instructions

1. In a large skillet over medium heat, melt the 2 tablespoons of unsalted butter. Add the carrots and stir to coat.
2. Sprinkle the 2 tablespoons of brown sugar, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper over the carrots. Stir to combine.
3. Pour in the 1/2 cup of water and bring the mixture to a simmer. Cover and cook for 5 minutes.
4. Uncover and continue to cook, stirring occasionally, for another 5 minutes or until the carrots are tender and the glaze has thickened.
5. Remove from heat and sprinkle with 1 tablespoon of chopped fresh parsley before serving.

The magic of this recipe lies in the glossy, caramelized glaze that clings to each carrot slice, offering a perfect balance of sweetness and spice.

Tip: For an extra layer of flavor, try adding a pinch of cinnamon or nutmeg to the glaze.

Creamed Spinach

This creamy, dreamy side dish turns humble spinach into something truly special, perfect for elevating your weeknight dinner or holiday table.

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 pounds fresh spinach, tough stems removed
• 1/2 cup grated Parmesan cheese

Instructions

1. In a large skillet, melt the butter over medium heat. Add the onion and garlic, cooking until soft, about 5 minutes.
2. Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to make a roux.
3. Gradually whisk in the milk and heavy cream, ensuring no lumps remain. Bring to a simmer and cook until thickened, about 3 minutes.
4. Stir in the nutmeg, salt, and black pepper. Add the spinach in batches, wilting each before adding more, about 5 minutes total.
5. Remove from heat and stir in the Parmesan cheese until melted and smooth.

The nutmeg adds a warm depth that makes this creamed spinach stand out, while the Parmesan gives it a savory richness that’s hard to resist.

Tip: For an extra smooth texture, blend half of the cooked spinach mixture before adding the Parmesan.

Cornbread Dressing

Nothing says comfort like a warm, savory batch of cornbread dressing, perfect for rounding out any holiday table or cozy weeknight dinner.

Ingredients

• 6 cups crumbled cornbread (prepared from a 8×8-inch pan)
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 2 large eggs, beaten
• 1 tbsp fresh sage, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, melt the butter. Add the onion and celery, cooking until soft, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
3. In a large bowl, combine the crumbled cornbread, onion mixture, chicken broth, eggs, sage, salt, and pepper. Mix until well combined.
4. Transfer the mixture to the prepared baking dish, spreading it evenly. Bake for 30 minutes, or until the top is golden and the edges are crispy.

This cornbread dressing stands out with its crispy edges and moist center, a texture contrast that’s irresistibly comforting. The fresh sage adds a subtle, earthy depth that elevates the dish beyond the ordinary.

Tip: For an extra crispy top, broil the dressing for the last 2-3 minutes of baking, watching closely to prevent burning.

Baked Macaroni and Cheese

Nothing says comfort food quite like a creamy, cheesy baked macaroni and cheese. This classic dish is a crowd-pleaser that’s perfect for any gathering or a cozy night in.

Ingredients

• 8 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 3 cups milk
• 1/4 cup butter
• 2 1/2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/2 cup bread crumbs

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Cook the macaroni according to package instructions until al dente, then drain and set aside.
3. In a saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, and paprika until smooth. Gradually whisk in the milk, bringing to a boil. Cook and stir for 2 minutes or until thickened.
4. Remove from heat and stir in the cheddar and Parmesan cheeses until melted. Add the macaroni to the cheese sauce, stirring to coat evenly.
5. Pour the mixture into the prepared baking dish. Sprinkle bread crumbs evenly over the top.
6. Bake for 25 minutes, or until bubbly and golden brown on top.

The secret to this mac and cheese’s irresistible texture is the perfect blend of sharp cheddar and Parmesan, creating a rich and flavorful sauce that clings to every noodle.

Tip: For an extra crispy topping, broil the mac and cheese for the last 2-3 minutes of baking.

Roasted Butternut Squash

Roasted butternut squash is a simple yet elegant side dish that brings out the natural sweetness and nutty flavors of this beloved fall vegetable.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the butternut squash cubes with 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the squash is tender and caramelized at the edges.

The magic of this recipe lies in the caramelization that occurs during roasting, transforming the squash into a dish with a perfect balance of sweetness and spice.

Tip: For an extra crunch, sprinkle roasted pumpkin seeds over the top before serving.

Maple Glazed Acorn Squash

Maple Glazed Acorn Squash is a sweet and savory side dish that brings a touch of elegance to any meal with minimal effort.

Ingredients

• 1 medium acorn squash, halved and seeded
• 2 tablespoons unsalted butter, melted
• 2 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the acorn squash halves cut-side up on the prepared baking sheet.
3. In a small bowl, whisk together the melted butter, maple syrup, cinnamon, and salt.
4. Brush the mixture evenly over the cut sides of the squash.
5. Bake for 45-50 minutes, or until the squash is tender when pierced with a fork and the edges are caramelized.

The natural sweetness of the maple syrup caramelizes in the oven, creating a glossy glaze that contrasts beautifully with the squash’s tender flesh.

Tip: For an extra crunch, sprinkle chopped pecans over the squash before baking.

Garlic Parmesan Roasted Cauliflower

Transform humble cauliflower into a crispy, flavorful side with this Garlic Parmesan Roasted Cauliflower recipe that’s sure to become a weeknight favorite.

Ingredients

• 1 large head cauliflower, cut into florets
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with 3 tablespoons olive oil, 3 cloves minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes until evenly coated.
3. Spread the cauliflower in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway through, until golden and crispy.
4. Sprinkle 1/2 cup grated Parmesan cheese over the cauliflower and return to the oven for 5 more minutes, or until the cheese is melted and slightly golden.
5. Garnish with 2 tablespoons chopped fresh parsley before serving.

The magic of this dish lies in the crispy edges of the cauliflower paired with the savory, cheesy coating—a texture and flavor combo that’s irresistibly good.

Tip: For an extra crispy finish, broil the cauliflower for the last 2-3 minutes of cooking, watching closely to prevent burning.

Wild Rice Pilaf

Wild Rice Pilaf is a hearty, nutty side dish that brings a touch of elegance to any meal, perfect for those who love a bit of texture and depth in their dishes.

Ingredients

• 1 cup wild rice
• 2 cups chicken or vegetable broth
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 2 tbsp fresh parsley, chopped

Instructions

1. Rinse the wild rice under cold water until the water runs clear.
2. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the finely diced onion and minced garlic, sautéing until soft, about 5 minutes.
3. Add the wild rice, 2 cups chicken or vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
4. Remove from heat and let stand, covered, for 10 minutes. Then, fluff the rice with a fork.
5. Stir in 1/4 cup dried cranberries, 1/4 cup chopped pecans, and 2 tbsp fresh parsley. Serve warm.

The combination of chewy wild rice, sweet cranberries, and crunchy pecans creates a delightful contrast in every bite, making this pilaf a standout side dish.

Tip: For an extra flavor boost, toast the pecans in a dry skillet over medium heat for a few minutes before adding them to the pilaf.

Sauteed Mushrooms with Thyme

These Sauteed Mushrooms with Thyme are a simple yet elegant side dish that brings out the earthy flavors of mushrooms with a hint of aromatic thyme.

Ingredients

• 1 pound mixed mushrooms (such as cremini, shiitake, and button), cleaned and sliced
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Heat the butter and olive oil in a large skillet over medium-high heat until the butter is melted and the oil is shimmering.
2. Add the mushrooms to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5 minutes without stirring to allow them to brown on one side.
3. Stir the mushrooms and add the minced garlic, thyme leaves, salt, and black pepper. Continue to cook for another 5 minutes, stirring occasionally, until the mushrooms are tender and golden brown.
4. Remove from heat and garnish with fresh parsley before serving.

The key to this dish is the perfect sear on the mushrooms, which locks in their umami richness while the thyme adds a subtle, herby brightness.

Tip: For an extra flavor boost, deglaze the pan with a splash of white wine after sautéing the mushrooms and let it reduce slightly before adding the garlic and thyme.

Balsamic Roasted Vegetables

Transform your weeknight dinners with these Balsamic Roasted Vegetables, a vibrant and flavorful side that’s as easy to make as it is delicious.

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 red onion, sliced
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. In a large bowl, combine broccoli, cauliflower, red bell pepper, yellow bell pepper, and red onion.
3. Drizzle with 3 tbsp olive oil and 2 tbsp balsamic vinegar, then sprinkle with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder. Toss until all vegetables are evenly coated.
4. Spread the vegetables in a single layer on the prepared baking sheet.
5. Roast at 400°F for 25 minutes, stirring halfway through, until the vegetables are tender and caramelized at the edges.

The magic of this dish lies in the balsamic vinegar’s sweet tang, which caramelizes beautifully in the oven, giving the vegetables a glossy, flavorful finish.

Tip: For an extra layer of flavor, sprinkle with grated Parmesan cheese right after roasting.

Parmesan Roasted Asparagus

Elevate your side dish game with this effortlessly elegant Parmesan Roasted Asparagus, a perfect blend of crisp-tender spears and golden, cheesy goodness.

Ingredients

• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1 teaspoon lemon zest

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the asparagus with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Arrange the asparagus in a single layer on the prepared baking sheet and roast for 12-15 minutes, until just tender.
4. Sprinkle 1/4 cup grated Parmesan cheese and 1 teaspoon lemon zest over the asparagus, then return to the oven for 2-3 minutes, until the cheese is melted and slightly golden.

The magic of this dish lies in the contrast between the asparagus’ natural snap and the Parmesan’s savory crunch, with a bright hint of lemon to tie it all together.

Tip: For an extra flavor boost, try adding a pinch of garlic powder to the olive oil mixture before roasting.

Honey Glazed Carrots with Pecans

These Honey Glazed Carrots with Pecans are a sweet and nutty side dish that brings a little elegance to your dinner table with minimal effort.

Ingredients

• 1 pound carrots, peeled and sliced into 1/2-inch rounds
• 2 tablespoons unsalted butter
• 2 tablespoons honey
• 1/4 cup pecans, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large skillet over medium heat, melt the 2 tablespoons unsalted butter. Add the carrots, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, stirring to coat. Cook for 5 minutes, stirring occasionally.
2. Add the 2 tablespoons honey and 1/4 cup chopped pecans to the skillet. Stir well to combine and continue cooking for another 5-7 minutes, or until the carrots are tender and the glaze has thickened slightly.
3. Remove from heat and serve immediately. The combination of sweet honey and crunchy pecans turns simple carrots into a side dish that’s anything but ordinary.

Tip: For an extra crunch, toast the pecans in a dry skillet for a few minutes before adding them to the dish.

Twice Baked Potatoes

Twice baked potatoes are the ultimate comfort food, offering a creamy interior and a crispy skin that’s hard to resist. Perfect for a cozy night in or as a side dish that steals the show.

Ingredients

• 4 large russet potatoes
• 1/2 cup sour cream
• 1/4 cup milk
• 4 tablespoons unsalted butter, softened
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 2 green onions, thinly sliced

Instructions

1. Preheat your oven to 400°F. Scrub the potatoes clean, dry them, and pierce each several times with a fork. Bake directly on the oven rack for 50-60 minutes, until tender when pierced with a fork.
2. Let the potatoes cool for 10 minutes. Slice off the top third of each potato lengthwise. Scoop out the flesh into a bowl, leaving a 1/4-inch thick shell.
3. To the bowl, add the sour cream, milk, butter, salt, and pepper. Mash until smooth. Stir in 3/4 cup of the cheddar cheese and half of the green onions.
4. Spoon the mixture back into the potato shells. Top with the remaining cheese. Return to the oven and bake for 15-20 minutes, until the cheese is bubbly and slightly golden.
5. Garnish with the remaining green onions before serving.

The magic of twice baked potatoes lies in their texture contrast—creamy inside with a satisfying crunch on the outside. They’re a versatile dish that welcomes your personal touch, whether it’s swapping in your favorite cheese or adding crispy bacon bits.

Tip: For an extra crispy skin, rub the potatoes with a little oil before the first bake.

Conclusion

We hope this roundup of 20 delicious holiday side dishes inspires your festive feasts! From classic favorites to creative new twists, there’s something for every occasion. Don’t forget to try these recipes, share your favorites in the comments, and pin the ones you love on Pinterest. Happy cooking and happy holidays from our kitchen to yours!