Nothing says Christmas like the smell of roasting Brussels sprouts and creamy mashed potatoes wafting through the house! These christmas dinner sides recipes delight have been my go-to for years – simple enough to pull together while chatting with family, but special enough to make the holiday meal feel truly magical. I still remember my grandmother teaching me her secret for perfect sprouts (hint: it’s all about that golden caramelization). Whether you’re feeding a crowd or keeping it cozy, these dishes bring that festive touch without stressing you out. Best part? They taste even better when shared with loved ones around a twinkling tree.
Why You’ll Love These Christmas Dinner Sides Recipes Delight
Trust me, these aren’t just any holiday sides – they’re the kind that’ll have your guests asking for seconds (and the recipes!). Here’s why they’re my absolute must-makes every December:
- Effortless elegance: They look fancy but come together with simple steps – no culinary degree required!
- Flavor fireworks: That perfect balance of savory roasted sprouts, creamy potatoes, and tangy cranberry sauce? Pure holiday magic on a plate.
- Stress-free prep: Most components can be made ahead, so you’re not stuck in the kitchen while everyone’s opening presents.
- Vegetarian-friendly: Keeps everyone at the table happy without sacrificing that special occasion feel.
- Crowd-pleasing: From picky kids to foodie relatives, these sides disappear fast every single year in my house.
The best part? These dishes make your whole house smell like Christmas – that’s half the holiday joy right there!
Ingredients for Christmas Dinner Sides Recipes Delight
Gathering these simple ingredients is like collecting little presents for your taste buds! Here’s everything you’ll need to create these holiday showstoppers:
- 1 lb Brussels sprouts – trimmed and halved (look for bright green, tight heads – no yellow leaves!)
- 2 tbsp olive oil – the good stuff for roasting
- 4 medium russet potatoes (about 2 lbs) – peeled and quartered (makes ~2 cups mashed)
- 1/2 cup unsalted butter – softened (I always use European-style for extra richness)
- 1 cup fresh cranberries – or high-quality canned if you’re short on time
- 1/2 cup granulated sugar – for balancing the cranberry tartness
- 1 tbsp fresh thyme leaves – stripped from stems (dried works in a pinch but use 1 tsp)
- 1 tsp garlic powder – my secret weapon for foolproof flavor
- 1 tsp kosher salt – plus more to taste
- 1/2 tsp freshly ground black pepper – freshly cracked makes all the difference
Pro tip: Set everything out on the counter before you start – it’s like holiday mise en place! The butter softens faster this way too.
Equipment You’ll Need
No fancy gadgets required here – just grab these kitchen basics that you probably already have:
- Large baking sheet – for those perfect roasted sprouts (lined with parchment for easy cleanup!)
- Potato masher – or a fork if you like yours a bit chunkier
- Medium saucepan – cranberry magic happens here
- Mixing bowl – one big enough for tossing sprouts with love
- Vegetable peeler – unless you’re leaving the skins on (I sometimes do for extra texture!)
That’s it! Now let’s make some holiday magic.
How to Make Christmas Dinner Sides Recipes Delight
Alright, let’s get cooking! These steps are so simple you’ll be dancing to Christmas carols while prepping. Here’s how to bring these holiday favorites to life:
Roasting the Brussels Sprouts
First, crank your oven to 375°F (190°C) – no peeking until it’s properly heated! While it warms up, toss your halved Brussels sprouts with olive oil, salt, and pepper in a big bowl. Get them nicely coated – I use my hands for this part because it’s fun and ensures every nook gets seasoned. Spread them cut-side down on a parchment-lined baking sheet (this helps them caramelize beautifully). Roast for about 25 minutes until they’re golden brown with crispy edges – that’s when the magic happens! Give them a shake halfway through so they cook evenly.
Preparing the Mashed Potatoes
While the sprouts roast, let’s tackle the potatoes. Boil your peeled and quartered potatoes in salted water until they’re fork-tender (about 15-20 minutes). Drain well – I let them sit in the colander for a minute to steam off excess water. Now the fun part: mash them with that glorious butter and garlic powder until creamy. Pro tip: warm your mixing bowl first (just rinse with hot water) to keep the potatoes toasty while you work. Add a splash of warm milk if they seem too thick – you want them fluffy but still able to hold their shape on the plate.
Heating the Cranberry Sauce
This couldn’t be easier! Combine cranberries and sugar in a saucepan over medium heat. Stir occasionally as the berries pop and the sauce thickens (about 10 minutes). For extra holiday cheer, I sometimes add a strip of orange zest while it cooks – just remember to fish it out before serving! The sauce should coat the back of a spoon when it’s ready. It’ll continue thickening as it cools, so don’t worry if it seems a bit runny at first.
Final Assembly
Now for the best part – making it look festive! Transfer everything to serving dishes while warm. Sprinkle those gorgeous roasted sprouts with fresh thyme leaves (rub them between your fingers first to release their aroma). For the potatoes, I make little swirls with the back of a spoon and top with an extra pat of butter because… well, it’s Christmas! Serve the cranberry sauce in a pretty bowl with a spoon so guests can help themselves. The colors alone will have everyone reaching for their phones to snap pictures before digging in!
Tips for Perfect Christmas Dinner Sides Recipes Delight
Here are my tried-and-true secrets for making these holiday sides shine brighter than Christmas lights:
- Prep ahead: Boil and mash potatoes the day before – just reheat with a splash of warm milk and extra butter before serving.
- Herb magic: Fresh thyme makes all the difference – I keep a sprig in my pocket while cooking for instant holiday aromatherapy!
- Taste as you go: Potatoes need more salt than you think – I always do a final sprinkle right before serving.
- Crisp is key: Roast sprouts at the last minute so they stay gloriously crispy – nobody likes soggy sprouts!
Remember – the best ingredient is always a dash of holiday cheer!
Ingredient Substitutions
Life happens, especially during the holidays! Don’t stress if you’re missing something – here are my favorite swaps that keep the Christmas spirit (and flavor) going strong:
Potato alternatives: Sweet potatoes make a gorgeous, colorful swap – just boil them a few minutes longer until super soft. For lower carb, try mashed cauliflower (squeeze out excess water!). Yukon golds work too if that’s what you’ve got. For lower carb, try mashed cauliflower (squeeze out excess water!). Yukon golds work too if that’s what you’ve got.
Cranberry hacks: Out of fresh berries? Frozen work perfectly (no thawing needed). Prefer less tartness? Replace half the sugar with honey or maple syrup – adds such a cozy depth! Orange juice instead of water gives it a festive zing.
Butter blues? Vegan butter substitutes beautifully here – I’ve used coconut oil in a pinch too (just add extra salt). For dairy-free, olive oil works in the potatoes, though they’ll be less rich.
Allergen alerts: Need nut-free? Double check your olive oil isn’t processed in a facility with nuts. Gluten-free friends? You’re already safe – just watch cross-contamination if you’re super sensitive.
The beauty of these sides? They’re wonderfully flexible – just like holiday plans should be!
Serving Suggestions
Oh, how I love arranging these festive sides around a gorgeous centerpiece! They pair perfectly with a golden roasted turkey or honey-glazed ham – the sprouts cut through the richness while the potatoes soak up all those delicious juices. For a vegetarian feast, they’re amazing with a mushroom wellington. Don’t forget the bubbly! Sparkling cider or a crisp white wine makes everything feel extra celebratory. Pro tip: Use holiday-themed serving platters to really wow your guests!
Storage and Reheating
Here’s the good news – these Christmas sides actually get better as leftovers! But only if you store and reheat them right. Let me share my tried-and-true methods for keeping that holiday magic alive for days:
Brussels sprouts need special love – store them uncovered in the fridge to prevent sogginess (trust me, I learned this the hard way!). When reheating, skip the microwave – it turns them mushy. Instead, spread them on a baking sheet and pop them in a 375°F oven for 10 minutes. They’ll regain that perfect crispiness!
Mashed potatoes keep beautifully in an airtight container for 3-4 days. To revive them, add a splash of milk or cream before reheating – I like using the microwave at 50% power, stirring every 30 seconds. For a crowd, warm them in a slow cooker on LOW with extra butter stirred in – it’s like Christmas morning all over again! For a crowd, warm them in a slow cooker on LOW with extra butter stirred in – it’s like Christmas morning all over again!
Cranberry sauce practically lasts forever (okay, 2 weeks max) in the fridge. Just give it a stir before serving. If it thickens too much, loosen it with a tablespoon of warm water or orange juice. No reheating needed – it’s delicious cold or at room temperature!
One golden rule: Never freeze the sprouts (they turn to mush), but potatoes and cranberry sauce freeze beautifully for up to 3 months. Happy holiday leftovers!
Nutritional Information
Now, I’m no nutritionist, but I do believe in balance – especially during the holidays! Here’s the scoop on what you’re getting in each serving of these Christmas dinner sides (because let’s be honest, we’re all curious after that second helping!):
Approximate per serving: 250 calories, 12g fat (6g saturated), 30g carbs, 5g fiber, 4g protein, 300mg sodium
Remember, these values are estimates – your actual numbers might dance a bit depending on how generous you are with the butter (no judgment here!) or the size of your Brussels sprouts. The fiber from the veggies and cranberries helps balance things out, and that protein comes mostly from the potatoes. I like to think of it as fueling up for present-opening energy! The fiber from the veggies and cranberries helps balance things out, and that protein comes mostly from the potatoes. I like to think of it as fueling up for present-opening energy!
Pro tip: If you’re watching specific dietary needs, you can always tweak the ingredients – less butter in the potatoes or a sugar substitute in the cranberry sauce still keeps all that holiday flavor. But hey, it’s Christmas – savor every delicious bite!
Frequently Asked Questions
Can I freeze these Christmas dinner sides?
You bet! The mashed potatoes and cranberry sauce freeze beautifully for up to 3 months (just thaw overnight in the fridge). But heads up – those gorgeous Brussels sprouts turn mushy when frozen, so I recommend roasting them fresh. Pro tip: Portion the potatoes into freezer bags – they reheat perfectly with a splash of milk in the microwave!
How do I keep my mashed potatoes creamy?
Ah, the eternal holiday question! My grandma taught me two secrets: use warm milk and beat the potatoes while they’re still hot. Also, don’t skimp on the butter – that’s what gives them that luscious texture. If they still seem stiff, add warm liquid (milk, broth, or even the potato cooking water) a tablespoon at a time until dreamy smooth.
Can I make any parts ahead?
Absolutely! The cranberry sauce actually tastes better after a day or two in the fridge. You can also peel and chop the potatoes the night before – just keep them submerged in cold water. Brussels sprouts prep fast though – I always roast them right before serving for maximum crispiness (though you can trim them a day early).
What if my Brussels sprouts burn?
Oops – we’ve all been there! If they’re getting too dark but not tender, tent them with foil and lower the oven temp to 350°F. Next time, try positioning your oven rack in the middle (not too close to the top) and check them at 20 minutes. Remember – those dark caramelized bits are actually flavor gold!
Can I use frozen Brussels sprouts?
You can, but fresh really makes all the difference here. Frozen sprouts release too much water when roasting and won’t get that perfect crisp. If you must use frozen, thaw them completely and pat super dry with paper towels first. Even better? Roast them on a preheated baking sheet for extra sizzle!
5 Irresistible Christmas Dinner Sides Recipes Delight Instantly
- Total Time: 45 mins
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Delicious side dishes perfect for your Christmas dinner. These recipes are easy to make and will impress your guests.
Ingredients
- 1 lb roasted Brussels sprouts
- 2 cups mashed potatoes
- 1 cup cranberry sauce
- 1/2 cup butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp fresh thyme
Instructions
- Preheat your oven to 375°F (190°C).
- Toss the Brussels sprouts with olive oil, salt, and pepper, then roast for 25 minutes.
- Boil the potatoes until soft, mash them with butter and garlic powder.
- Heat the cranberry sauce in a small saucepan.
- Sprinkle fresh thyme over all dishes before serving.
Notes
- You can prepare the mashed potatoes ahead of time.
- Roasting Brussels sprouts enhances their flavor.
- Use fresh cranberries for the best sauce.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 25mg
Keywords: Christmas dinner, side dishes, holiday recipes