Tap to Read ➤

Christmas Side Dishes

Rimlee Bhuyan Dec 14, 2018
To complement your Christmas dinner menu, you need some good Christmas side dishes. Here we are going to give you some mouth-watering recipes for side dishes for a Christmas dinner.
One of the most anticipated feasts of the year is a Christmas dinner. The sheer number of tasty dishes that are prepared are enough to make everyone in the family happy and content. The main course usually includes a roasted turkey or a glazed ham.
However, you need some good Christmas side dishes to complete the meal. So what are some good side dishes for Christmas? Bread sauce, mashed potatoes, braised greens and oven roasted potatoes are some traditional side dishes.
However this season, you can experiment a bit and give a new twist to the old classics. For a memorable Christmas dinner, we present to you some innovative but tasty recipes for Christmas side dishes.

Best Side Dishes for Christmas

Here we present to you a selection of some of the best side dishes for Christmas that are easy to prepare. You can prepare some of these recipes a day in advance so that you can be completely worry free on Christmas eve.

Baby Carrots with Tarragon Sauce

  • 20 baby carrots, peeled and trimmed
  • 3 tablespoons fresh tarragon, minced
  • 1 tablespoon white wine vinegar
  • 3 tablespoons butter
  • ¼ cup water
  • 1 ½ tablespoons honey
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon sea salt
In a pan melt the butter until it is a bit frothy and add the peeled and trimmed baby carrots. Cook them over a medium heat for 5 minutes, until the carrots are a bit caramelized. Now add the white wine vinegar, minced tarragon, honey and water.
Cover with a lid and let it simmer for 10 - 12 minutes. Once the liquid is reduced and the carrots are cooked, add salt and pepper. Stir to combine. When the sauce is of a pourable consistency, remove from heat and serve it on a platter.

Lemon Garlic Green Beans

  • 1 ½ pounds fresh green beans, trimmed
  • 3 garlic cloves, minced
  • 3 tablespoons fresh lemon juice
  • 3 red onions, sliced
  • ¼ cup chopped fresh basil
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • Zest of 1 lime
In a large saucepan, bring some water up to a boil and add a teaspoon of salt in it. Now add the trimmed green beans and cook them with a covered lid for 4 - 5 minutes.
Take care not to overcook the beans, otherwise they will turn mushy. Drain beans from water and plunge them immediately in ice-cold water to stop the cooking process. Next heat the olive oil in medium-sized skillet and then add the sliced red onions.
When they turn golden brown in color, add the green beans along with minced garlic, salt, pepper, lemon juice, lime zest and chopped fresh basil. Cook until the beans are cooked through. To serve, arrange beans on a platter and add a sprinkling of chopped basil leaves. This is one of the best side dishes for chicken.

Butternut Squash Gratin

  • 2 pounds butternut squash
  • 16 cups fresh spinach
  • 1 cup finely shredded Parmesan cheese
  • 1 cup light cream
  • 1 tablespoon olive oil
  • ½ cup crème fraiche
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
Peel the butternut squash and cut them into ¼ inch slices. Grease a baking dish with oil and arrange the slices of butternut squash into a single layer. Sprinkle with salt and pepper and bake it in a moderately hot oven for 18 - 20 minutes.
In a large saucepan, cook the spinach in boiling water until they have wilted. Drain the spinach and allow it to cool slightly. Chop the spinach and keep it aside. In another saucepan, heat the light cream and add the cornstarch to it.
Stir in the chopped spinach and cook until the spinach is well coated with the cream mixture. Pour this over the baked butternut squash. Arrange another layer of sliced butternut squash over the spinach mixture and chill the gratin for 6 - 8 hours in the refrigerator.
In a bowl, mix the grated Parmesan cheese with crème fraiche and pour it over the butternut squash in the baking tray. Add a bit of salt and pepper and bake in the oven for 15 - 20 minutes, until the top of the gratin is browned. Serve hot.

Brussels Sprouts with Pancetta and Almonds

  • 1 pound Brussels sprouts, halved
  • 2 tablespoons unsalted butter
  • 8 pancetta slices
  • 1 tablespoon olive oil
  • 1 cup flaked almonds
  • 2 garlic cloves, minced
  • 2 tablespoons flat-leaf parsley, chopped
Boil some water in a flat-bottomed pan and add the Brussels sprouts to it. blanch the Brussels sprouts for 2 - 3 minutes until they are soft but still has a bit of "bite". Once the Brussels sprouts are ready, transfer them to a bowl which has cold water. Drain them and keep them aside.
In a medium-sized frying pan, add the butter and oil. When the butter melts, add the pancetta slices and fry them over medium heat until they turn golden and crispy. Next, add the minced garlic and flaked almonds to the pan and cook them for a minute.
Finally add the Brussels sprouts into the pan and toss them until they are cooked through. Transfer the Brussels sprouts to a serving platter and garnish with a generous sprinkling of chopped parsley.
These were some recipes for side dishes for Christmas that you can make this holiday season. These recipes are not too hard and you can prepare some of them two to three days ahead. Christmas dinner menu is incomplete without these mouth-watering side dishes.