Gallery: 20 Vegetable Side Dishes for Your Holiday Feast

  • Warm Brussels Sprout Salad With Bacon and Hazelnut Vinaigrette

    J. Kenji Lopez-Alt

    Thin, crunchy Brussels sprouts leaves are tossed with crispy pieces of warm bacon and a sweet honey-sherry vinegar dressing. Finely cut shallots and toasted hazelnuts provide just the right amount of crunch.

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    Easy Roasted Brussels Sprouts

    J. Kenji Lopez-Alt

    Left your side dishes to the last minute? Crank the oven up to 500 degrees, toss the crunchy little cabbages in olive oil, and wait twenty minutes for the sprouts to become deeply browned and caramelized.

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    Fried Brussels Sprouts with Shallots, Honey, and Balsamic Vinegar

    J. Kenji Lopez-Alt

    Deep frying sprouts emphasizes their crunchy texture and nutty flavor. This version with rich balsamic vinegar, honey, and crispy shallots complements traditional holiday flavors.

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    Creamy Brussels Sprouts Gratin with Blue Cheese

    Blake Royer

    Coddle your Brussels sprouts in a thick layer of rich cream, funky blue cheese, and salty Parmesan. A dash of mustard cuts the sauce so you can enjoy your sprouts and still have room for the creamiest mashed potatoes.

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    Sautéed Green Beans With Mushrooms and Caramelized Cipollini Onions

    J. Kenji Lopez-Alt

    Meet green bean casserole's sophisticated older sister. Crisp sautéed green beans are packed with meaty mushrooms and tender caramelized cipollini onions for a salad that's, dare we say it, even tastier than the original (but, when totally homemade, we love that one as well).

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    Bacon-Braised Green Beans

    J. Kenji Lopez-Alt

    Thanks to a slow cook in plenty of bacon fat and a vinegar-spiked stock these tender braised green beans taste peppy, not tired. The trick? The acid in vinegar prevents the beans from turning into an unappetizing grey mush while cooking.

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    The Ultimate Homemade Green Bean Casserole

    J. Kenji Lopez-Alt

    Throw away the cans and the boxes, this green bean casserole tastes richer and fresher than the original. Crunchy blanched green beans are combined with a roux-thickened mushroom soup, and plenty of fried shallots.

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    Glazed Pearl Onions

    J. Kenji Lopez-Alt

    Lacking the assertive sweetness of cipollini and shallots, pearl onions are a pleasantly mild side dish. After boiling, the onions are glazed in butter and a touch of sugar to emphasize their subtle vegetal aroma.

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    Easy Roasted Cipollini Onions

    J. Kenji Lopez-Alt

    Roasting cipollini onions emphasizes their natural sugars, while allowing them to become meltingly tender. Be sure to season with ample amounts of salt and pepper to prevent the onions from becoming cloying.

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    Creamed Pearl Onions

    J. Kenji Lopez-Alt

    When cooked in heavy cream, tender pearl onions transfer their sugary tang to the braising liquid. A squeeze of lemon brightens the dish and a sprinkling of chopped parsley keeps the flavor fresh.

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    Braised Leeks with Lemon and Parsley

    J. Kenji Lopez-Alt

    For juicy and slightly sweet braised leeks, brown them in oil before braising them in the oven with wine, broth, and butter. Reduce the pan sauce and serve it alongside the long alliums for a meltingly soft side.

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    Balsamic Glazed Acorn Squash with Shallots and Rosemary

    Carrie Vasios Mullins

    Balsamic vinegar highlights acorn squash's natural nutty sweetness, while tangy shallots and rosemary prevent the dish from becoming cloying.

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    Slow-Cooker Spiced Sweet Potato and Carrot Mash

    Jennifer Olvera

    Not only does this untraditional mash free up precious oven space, the addition of carrots provides a vegetal counterpart to the creamy sweet potatoes and gobs of cream and butter.

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    Roasted Sweet Potato Salad with Chutney Vinaigrette

    Jennifer Segal

    These tender roasted sweet potatoes get tossed in a dijon vinaigrette that's spiked with mango chutney and plenty of spices. Topped with crunchy scallions, almonds, and chewy dried cranberries, it's a fresh update on festive sweet potatoes.

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    The Best Mashed Sweet Potatoes

    J. Kenji Lopez-Alt

    Who needs to douse already sweet sweet potatoes in sugar and marshmallows when you can gently roast them to highlight their natural sugars? Aside from a splash of maple syrup and dusting of thyme, this mash lets the sweet potato's unadulterated flavor shine.

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    Easy Roasted Mushrooms

    J. Kenji Lopez-Alt

    For meaty texture and deeply savory flavor, these roasted mushrooms are the easiest way to impress. After cooking out the excess liquid, toss the mushrooms with plenty of olive oil and aromatics and roast them until crisp and chewy.

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    Easy Slow Cooker Creamed Kale

    Jennifer Olvera

    Win over kale skeptics with this luxurious dish made with plenty of cream, cheese, and stock and spiked with garlic, red pepper flakes, and nutmeg. Don't forget a squeeze of lemon to brighten the rich, exceedingly soft kale.

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    Roasted Carrots with Harissa and Crème Fraîche

    Roasted Carrots with Harissa and Crème Fraîche
    J. Kenji Lopez-Alt

    Roasting carrots over high heat emphasizes their natural sweetness, which serves as a pleasant contrast for spicy harissa and tangy-cool crème fraîche.

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    Roasted Cauliflower With Pine Nut, Raisin, and Caper Vinaigrette

    J. Kenji Lopez-Alt

    When roasted in a super hot oven, cauliflower becomes delightfully tender and caramelized at the edges. Don't forget the vinaigrette loaded with crunchy pine nuts, chewy raisins, and salty capers, which transforms the cauliflower from a regular side dish to a holiday event.

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