Christmas side dishes are often the part of the meal everyone remembers most. Crisp roast potatoes, rich gravy, stuffing and perfectly cooked vegetables transform a roast into a proper festive dinner.
The key is not to cook every possible side dish at once. Choose a balanced selection of textures and flavours, with enough variety to complement your main course without overcrowding the plate.
From classic Christmas vegetables to indulgent festive trimmings, here are some of the best ways to build a memorable Christmas dinner.
Key Takeaways
- Roast potatoes, stuffing and seasonal vegetables form the core of most Christmas dinners.
- Choose contrasting textures rather than serving several similar sides.
- Many Christmas side dishes can be prepared in advance.
- Rich mains benefit from fresher or sharper vegetable accompaniments.
- Keep oven space in mind when planning your menu.
Perfect Christmas Roast Potatoes
For many people, roast potatoes are non-negotiable.
Choose a floury potato that will crisp on the outside while remaining fluffy in the centre. Parboil until the edges begin to soften, drain thoroughly and rough them up before roasting.
Traditional goose or duck fat creates particularly crisp potatoes, while beef fat or other rendered fats can add an even deeper savoury flavour.
For something different, Wagyu fat or Iberico fat can give Christmas potatoes an indulgent twist.
You can also follow our Iberico Pork Fat Roast Potatoes recipe for an extra-crisp festive version.
Brussels Sprouts
Brussels sprouts are one of the most recognisable Christmas vegetables, but they do not need to be boiled into submission.
Halve and roast them until caramelised, sauté them with bacon or pancetta, or finish with butter and toasted nuts.
Chestnuts, hazelnuts, Parmesan and lemon all work particularly well with sprouts.
Cooking them quickly helps preserve texture and avoids the overly soft result that gives sprouts their less-than-glamorous reputation.
For something a little different, try our Hasselback Sprouts with Pancetta, Chestnuts & Citrus.
Christmas Roast Vegetables
Root vegetables are ideal for Christmas because they can be prepared in advance and roasted alongside the main meal.
Carrots, parsnips, celeriac and beetroot all develop sweetness in the oven.
Honey or maple syrup can encourage caramelisation, while rosemary, thyme and sage add savoury depth.
Try not to make every vegetable sweet. If your carrots are glazed, for example, keep another vegetable simply seasoned to maintain balance.
Stuffing
Stuffing adds texture and savoury flavour to a Christmas plate.
Classic sausage-meat stuffing can be flavoured with sage, onion, chestnuts, apricot or other dried fruits.
Cooking stuffing separately rather than inside the bird allows more of the surface to become crisp and makes cooking times easier to control.
Brioche can also be used for a richer, softer stuffing with crisp edges.
Pigs in Blankets
Pigs in blankets have become one of the most loved Christmas trimmings.
The combination of sausage and crisp bacon works particularly well with roast poultry, pork and game.
They can usually be assembled in advance and kept refrigerated until ready to roast, which makes them particularly convenient for Christmas Day.
For extra flavour, finish them with herbs, honey or a light glaze.
Christmas Greens
A green vegetable gives much-needed freshness to a rich Christmas dinner.
Savoy cabbage, kale, spinach and green beans all work well.
Cook them simply with butter or olive oil and avoid adding too many additional rich ingredients when the rest of the plate already contains gravy, stuffing and roast potatoes.
A squeeze of lemon can brighten green vegetables and help balance a heavy meal.
Christmas Potato Recipes Beyond Roast Potatoes
Roast potatoes may be traditional, but they are not the only option.
Creamy gratin, mashed potatoes, pommes Anna and layered potato dishes can all work beautifully.
A celeriac and potato mash provides a slightly lighter alternative, while truffle can turn an otherwise simple mash into something more luxurious.
If your main course is already roasted, a creamy potato dish can also provide useful textural contrast.
Sauces and Gravy
Gravy is as important as any other Christmas side.
Use the roasting juices from your main course where possible, combining them with good stock and reducing until rich and glossy.
Cranberry sauce, bread sauce, horseradish and mustard can provide contrast according to the meat you're serving.
Game dishes also work particularly well with fruit-based sauces made with berries, red wine or port.
How Many Christmas Side Dishes Do You Need?
For most meals, four or five well-chosen sides are plenty.
A balanced Christmas plate might include:
- roast potatoes
- stuffing
- one green vegetable
- one roasted or glazed vegetable
- pigs in blankets or another festive trimming
Add gravy and one condiment, and you already have a generous plate.
More is not always better, particularly if too many dishes compete for oven space.
Make-Ahead Christmas Side Dishes
Preparation is your best friend at Christmas.
Vegetables can often be peeled and chopped the day before. Stuffing and pigs in blankets can be assembled in advance, and sauces can often be made or partially prepared ahead of time.
Even roast potatoes can be parboiled earlier in the day and left ready for the oven.
The less chopping you need to do while the main course is cooking, the easier Christmas Day becomes.
Christmas Side Dish FAQs
What are the most traditional Christmas side dishes?
Roast potatoes, Brussels sprouts, stuffing, pigs in blankets, carrots, parsnips and gravy are among the most traditional Christmas dinner sides.
What vegetables go with Christmas dinner?
Brussels sprouts, carrots, parsnips, cabbage, kale, green beans, celeriac and beetroot all work well.
What Christmas sides can I prepare in advance?
Stuffing, pigs in blankets, sauces and prepared vegetables can usually be made or assembled ahead of time.
How many vegetables should I serve with Christmas dinner?
Two or three vegetable dishes are usually plenty when you're also serving potatoes, stuffing and other trimmings.
