Food Recipes Side Dishes Vegetable Side Dishes Holiday Vegetable Side Dishes By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on May 17, 2017 Trending Videos Photo: © Con Poulos Give your vegetables the shine they deserve with these holiday side dishes. Try your hand at a creamed kale recipe from Tyler Florence or roasted squash with crispy bulgur crumbs from F&W's Kay Chun. We've also got options for lemony fingerling potatoes, honey-glazed roasted root vegetables, roasted beets with beet green salsa verde and more. 01 of 16 Sautéed Collards and Cabbage with Gremolata © Con Poulos These crunchy sauteed greens from TV chef Carla Hall get big flavor from garlic, lemon and crushed red pepper. Get the Recipe 02 of 16 Roasted Winter Squash with Vanilla Butter Con Poulos Fragrant vanilla-bean butter does double duty here — it both flavors the squash and softens the skin during roasting. The greater the variety of winter squash you use, the more interesting the dish will be. Get the Recipe 03 of 16 Roasted Beets with Beet Green Salsa Verde © John Kernick Tyler Florence uses beets and their greens to make this fresh and vibrant side dish for Thanksgiving. If you can't find beets with beautiful greens, Swiss chard or curly spinach leaves can be used instead. Get the Recipe 04 of 16 Jerk-Spiced Brussels Sprouts, Cauliflower and Chickpeas Jonathon Sawyer makes a fantastic jerk spice blend to sprinkle on a mix of chickpeas, cauliflower and brussels sprouts after they’ve been roasted. You’ll have some left over, but the blend is also great on shrimp and chicken. Get the Recipe 05 of 16 Roasted Cabbage with Warm Walnut-Rosemary Dressing These hearty cabbage wedges, roasted until golden brown and topped with a fragrant, buttery dressing with rosemary and walnuts, can be made well in advance and served to a crowd. Get the Recipe 06 of 16 Spinach-Shiitake Bread Puddings © Lucy Schaeffer Jean-Georges Vongerichten took the American stuffing basics and reconfigured them. This dressing, which he prefers to cook outside the bird, takes an unexpected form. It can be made ahead and rewarmed as the turkey rests. Get the Recipe 07 of 16 Mixed Crudités with Green Goddess Dressing © John Kernick This elegant crudité is perfect for a hearty holiday meal: Lightly dressed vegetables are served in lettuce cups with Green Goddess dressing for dipping. Get the Recipe 08 of 16 Flash-Roasted Broccoli with Spicy Crumbs The genius idea here is pulsing sliced pepperoni with bread crumbs to add a ton of extra flavor and a great crunch to broccoli. Get the Recipe 09 of 16 Sautéed Radishes with Orange Butter Emeril Lagasse sautés radishes and their greens with bacon, shallots and orange juice until they’re perfectly crisp-tender. Get the Recipe 10 of 16 Lemony Salt-Roasted Fingerling Potatoes This lemon-scented herb salt makes a great seasoning for everything from roasted white fish to grilled chicken and pork to steamed vegetables—and of course, any kind of potato. Grinding the sage, rosemary and thyme into the salt, rather than just stirring it in, helps intensify and meld the flavors. Get the Recipe 11 of 16 Roasted Beets with Pistachios, Herbs and Orange Beets are a no-brainer for healthy meals since they taste great even when they’re simply roasted with a little oil. Naomi Pomeroy goes beyond that, topping red and golden beet slices with a lively mixed-herb dressing, pistachios and celery leaves. Get the Recipe 12 of 16 Gingered Green Beans © Petrina Tinslay Scott Conant makes his crisp-tender beans with ground ginger, since freshly grated ginger invariably creates unappealing little chunks. Get the Recipe 13 of 16 Honey-Glazed Roasted Root Vegetables © John Kernick The secret to this sweet, slightly tangy dish: the touch of sherry vinegar in the glaze. Get the Recipe 14 of 16 Sautéed Rainbow Chard with Garlic and Lemon For a gorgeous, relatively light Christmas side dish, Fabio Trabocchi turns to rainbow chard, which has crisp-tender stalks in an array of bright yellows, pinks and reds. Plain green Swiss chard is delicious here too. Get the Recipe 15 of 16 Roasted Garlic-Parmigiano Broccoli Roasting broccoli makes it sweet; topping it with Parmigiano-Reggiano cheese and broiling it makes it deliciously crispy and almost nutty tasting. Get the Recipe 16 of 16 Ombré Potato and Root Vegetable Gratin © Con Poulos TV chef Carla Hall layers red beets, sweet potatoes, Yukon Golds and turnips for her fantastic vegetarian gratin, which she top with a crispy Parmesan cheese crust. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit