The main roast—be it turkey, honey-glazed ham, or a salt-crusted rib of beef—gets the glory, but we all know the truth. The real magic of the Christmas table happens on the periphery. It is the golden, glass-like crunch of a roast potato, the velvet embrace of a cheese-laden gratin, and the surprising zing of a charred cabbage that actually wins the day.
In 2025, the “side dish” has officially been promoted. We are moving away from soggy, obligatory vegetables and toward high-impact, textural masterpieces that demand as much plate real estate as the meat. These 20 recipes aren’t just accompaniments; they are the reasons your guests will be asking for seconds (and thirds) before the carving knife even hits the board.
The Potato Pantheon
If you don’t have at least two types of potatoes, is it even Christmas? This year, we are elevating the humble spud with structural engineering and dairy-heavy indulgence.
- Triple-Cooked Duck Fat Roasties: The gold standard. Boiled until fuzzy, shaken for maximum surface area, and roasted in shimmering duck fat until they sound like glass when tapped with a fork.
- French Onion Potatoes au Gratin: Imagine the best bowl of French onion soup you’ve ever had, then turn it into a potato bake. Thinly sliced Yukons layered with caramelised onions, beef consommé, and a thick blanket of Gruyère.
- Crispy Domino Potatoes: Think of these as the refined cousin of the Hasselback. Potatoes are squared off, sliced thin, and shingled in a baking dish with plenty of clarified butter. The result is a row of perfectly uniform, crispy-edged shingles.
- Pimiento Cheese Loaded Mash: A Southern-inspired pivot. Traditional creamy mash folded with pimento cheese, sharp cheddar, and crispy bacon bits. It’s heavy, it’s bold, and it’s utterly addictive.
- Garlic-Herb Muffin Pan Galettes: Thinly sliced potatoes stacked in muffin tins with garlic butter and thyme. They come out as individual, golden “roses” that look like fine-dining art but taste like pure comfort.
Vegetables with Main Character Energy
Forget the over-boiled sprouts of your childhood. The 2025 vegetable side is all about high heat, bold glazes, and crunch.
- Gochujang & Honey Charred Hispi Cabbage: This vegetable dish is the breakout star of the year. Quarters of sweetheart cabbage are charred until the edges are black and sweet, then brushed with a spicy, fermented Korean chilli glaze.
- Cacio e Pepe Brussels Sprouts: Shaved sprouts sautéed with an aggressive amount of black pepper and Pecorino Romano. It’s the pasta dish we love, reimagined as a nutrient-dense side.
- ‘Nduja-Fried Sprouts with Honey: For those who like heat. Spicy, spreadable Calabrian pork sausage (‘nduja) rendered down in a pan, tossing the sprouts in that smoky fat until they are caramelised and spicy.
- Parmesan-Baked Parsnip Fries: Parsnips are naturally sweet; coating them in a salty Parmesan and polenta crust before roasting gives them a savoury, crunchy contrast that will disappear faster than the pigs in blankets.
- Honey-Glazed Carrots with Carrot-Top Pesto: Zero waste and high style. Whole roasted carrots tossed in honey and cumin, topped with a vibrant pesto made from their own frilly green tops and toasted walnuts.
The Casseroles & Gratins: Deep-Dish Decadence
These are the “hug in a bowl” dishes—creamy, warm, and designed to be piled high.
- Savoury Corn Pudding with Hot Honey: A Southern staple that bridges the gap between bread and soufflé. It’s custardy, sweet, and gets a modern kick from a final drizzle of chilli-infused honey.
- Boursin Mac & Cheese with Herb Crust: Using Garlic and Fine Herb Boursin cheese creates a sauce that is instantly sophisticated and deeply creamy. Top with panko breadcrumbs and fresh parsley.
- Creamy Leek & Spinach Gratin: Sautéed leeks are naturally buttery; when paired with spinach and a nutmeg-heavy white sauce, they become the ultimate partner for roast poultry.
- Miso-Maple Roasted Root Vegetable Medley: Carrots, parsnips, and sweet potatoes tossed in a glaze of white miso and maple syrup. The umami from the miso cuts through the sweetness beautifully.
- Spinach & Artichoke Loaded Potato Skins: A hybrid of an appetiser and a side. Tiny potato skins filled with a rich spinach-artichoke dip and baked until the cheese is bubbling and golden.
The “A Bit Extra” Sides: Textural Finishing Touches
The final few slots belong to the items that round out the plate—the bready, fruity, and salty bits that provide the necessary contrast.
- Maple Bacon Butter Fan Rolls: These are the “social media” rolls. Flaky, pull-apart dough layers brushed with maple syrup and flecked with salty bacon bits.
- Cranberry & Clementine Sauce with Port: Move away from the jarred stuff. A homemade reduction of fresh cranberries, clementine zest, and a splash of ruby port offers a bright, acidic pop that cuts through all the heavy cream and fat.
- Halloumi Pigs in Blankets: A vegetarian triumph. Salty halloumi cheese wrapped in charred ribbons of courgette or smoky vegetarian bacon. They provide that essential salty-chewy hit.
- Challah, Mushroom & Sage Stuffing: Using Challah bread makes for a richer, more absorbent stuffing. Cremini mushrooms add an earthy meatiness that makes this a vegetarian favourite that meat-eaters will steal.
- Saffron Rice with Pomegranate & Mint: For a lighter, more aromatic side, this golden rice brings a stunning pop of colour to the table. The pomegranate seeds provide bursts of tart juice that refresh the palate between bites of rich gravy.
Whether you choose to go traditional or trendy, these sides ensure that the centre of the table remains a vibrant, competitive spread of flavour. When it comes to Christmas sides, more is always more.
