A Christmas dinner plate needs a little variety: something creamy, something crisp, a splash of color, and at least one side everyone reaches for twice. These vegetarian Christmas dinner side dishes bring all of that to the table, whether you’re serving a meat-free centerpiece or making sure your vegetarian guests have plenty to enjoy.
From golden potato stacks to ruby-red beet salad and buttery pull-apart rolls, these ideas feel festive without requiring a separate shopping trip for every dish.
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A quick ingredient note: Use vegetable broth in savory sides and choose cheeses labeled suitable for vegetarians or made with microbial or vegetable rennet.
1. Crispy Rosemary Potato Stacks
These little stacks have golden edges, tender centers, and enough height to look special on a Christmas plate. They’re also easy to portion, which helps when the table is already crowded with dishes.
How to make them: Thinly slice 2 pounds of Yukon Gold potatoes. Toss with 3 tablespoons melted butter, 1 tablespoon olive oil, 1 teaspoon chopped rosemary, ½ teaspoon garlic powder, salt, and pepper. Stack in 12 generously greased muffin cups. Bake at 375°F for 45–55 minutes, until tender inside and crisp around the edges.
A metal muffin pan gives each stack its own space to brown. Let them rest for 5 minutes before carefully lifting them out.
2. Orange-Glazed Carrots with Pistachios
Bright orange carrots finished with green pistachios bring instant Christmas color to the table. The orange glaze keeps them fresh and citrusy, with just enough sweetness to balance a savory main.
How to make them: Toss 2 pounds of peeled carrots, cut into similar-size sticks, with 2 tablespoons olive oil and salt. Roast at 400°F for 25–35 minutes. Meanwhile, simmer ¼ cup orange juice with 1 tablespoon maple syrup until slightly reduced. Toss the cooked carrots with the glaze, then add orange zest and ¼ cup chopped pistachios.
Arrange them on a long serving platter so the colorful topping stays visible.
3. Creamy Leek and White Bean Bake
Tender leeks and creamy white beans make a cozy side that offers something more substantial than another tray of vegetables. A crisp breadcrumb topping gives every spoonful a little crunch.
How to make it: Slice and thoroughly wash 3 leeks, using the white and light green parts. Cook in 2 tablespoons butter until soft. Stir in 2 drained 15-ounce cans of cannellini beans, ¾ cup vegetable broth, ½ cup cream, and 1 teaspoon Dijon mustard. Simmer for 5 minutes. Transfer to a greased 2-quart dish, top with ½ cup breadcrumbs tossed with 1 tablespoon olive oil, and bake at 375°F for 20–25 minutes.
A ceramic baking dish can go straight from the oven to a trivet on the table.
4. Roasted Brussels Sprouts with Pears and Walnuts
Roasted pears soften and sweeten in the oven, making them a lovely partner for Brussels sprouts. Toasted walnuts add the finishing crunch.
How to make them: Halve 1½ pounds Brussels sprouts and cut 2 firm pears into thick wedges. Toss the sprouts with 2 tablespoons olive oil, salt, and pepper. Roast cut-side down at 425°F for 15 minutes. Add the pears with another tablespoon of oil and roast for 15–20 minutes more. Finish with ⅓ cup toasted walnuts and a drizzle of balsamic vinegar.
Use a large rimmed baking sheet to leave room between the vegetables. Crowding the pan makes it harder to get those browned edges.
5. Cheddar and Chive Mashed Potatoes
Creamy mashed potatoes are a holiday staple for a reason. Sharp cheddar adds richness, while fresh chives give the bowl a little color and a gentle onion flavor.
How to make them: Peel and cube 3 pounds of potatoes. Simmer in salted water for 15–20 minutes, until tender, then drain thoroughly. Mash with 4 tablespoons butter and ¾–1 cup warm milk, adding the milk gradually. Fold in 1 cup grated vegetarian cheddar and 3 tablespoons chopped chives. Season to taste.
A potato ricer is useful if you like a smooth mash. Finish with extra chives just before serving.
6. Cranberry and Chestnut Bread Stuffing
Chestnuts give this stuffing a soft, buttery bite, while dried cranberries add little pockets of sweetness. It’s a festive option alongside mushroom Wellington, roasted squash, or a lentil loaf.
How to make it: Sauté 1 diced onion and 3 diced celery stalks in 4 tablespoons butter. Add 1 teaspoon dried sage and ½ teaspoon dried thyme. Toss with 10 cups dried bread cubes, 1 cup chopped cooked chestnuts, and ½ cup dried cranberries. Gradually add 2–2½ cups vegetable broth, stopping when the bread is moist but not soggy. Bake in a greased 9×13-inch dish at 375°F for 25 minutes covered, then 15–20 minutes uncovered.
Buy peeled cooked chestnuts to skip the roasting and peeling.
7. Green Beans with Lemon Butter and Almonds
When the rest of dinner is rich and creamy, a bowl of bright green beans earns its place. Lemon zest keeps this classic side lively without overpowering the vegetables.
How to make them: Cook 1½ pounds trimmed green beans in boiling salted water for 4–6 minutes, until crisp-tender. Drain well. Melt 3 tablespoons butter in a large skillet and briefly cook 1 minced garlic clove. Add the beans, the zest of 1 lemon, and 1 tablespoon lemon juice. Toss until hot, then scatter over ⅓ cup toasted sliced almonds.
Serving tongs make this side easier to pass around the table.
8. Savory Sweet Potato Gratin
Sweet potatoes don’t need a sugary topping to feel festive. Thin slices baked with garlic, cream, and thyme make a rich side with beautifully browned edges.
How to make it: Thinly slice 2½ pounds peeled sweet potatoes. Warm 1½ cups cream with 2 minced garlic cloves, 1 teaspoon thyme, salt, and pepper. Layer the potatoes in a buttered 2-quart baking dish, pouring the cream between layers. Top with ¾ cup grated vegetarian cheddar. Bake covered at 375°F for 40 minutes, then uncover for 20–30 minutes, until completely tender.
An adjustable mandoline with a hand guard helps make even slices; use the guard throughout.
9. Mushroom and Barley Pilaf
Earthy mushrooms and chewy pearl barley bring a welcome change from potatoes. Serve this in a shallow bowl with parsley scattered over the top for a simple, generous-looking side.
How to make it: Brown 12 ounces sliced mushrooms in 2 tablespoons olive oil, working in batches if needed. Add 1 diced onion and cook until softened. Stir in 1 cup pearl barley, 3 cups vegetable broth, and ½ teaspoon dried thyme. Cover and simmer for 35–45 minutes, checking the package instructions and adding a splash of broth if necessary. Finish with parsley and black pepper.
Keep pearl barley in the pantry for hearty winter sides like this one.
10. Roasted Beet, Orange, and Feta Salad
Ruby beets, juicy orange slices, and creamy white feta make a gorgeous Christmas salad. It’s particularly good next to baked dishes that could use something bright and refreshing.
How to make it: Scrub 4 medium beets, wrap in foil, and roast at 400°F for 45–75 minutes, until tender. Cool, peel, and cut into wedges. Arrange over 4 cups arugula with 2 peeled, sliced oranges. Add ½ cup vegetarian feta and ¼ cup chopped walnuts. Drizzle with a dressing made from 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, and 1 teaspoon Dijon.
A wide shallow salad bowl shows off the layers better than a deep bowl.
11. Garlic Butter Pull-Apart Rolls
Warm rolls make even a simple dinner feel generous. These get a Christmas upgrade from garlic butter and a scattering of fresh parsley.
How to make them: Arrange 12 thawed, unbaked vegetarian dinner-roll dough portions in a greased 9×13-inch dish, leaving room to rise. Let rise and bake according to the package directions. During the final 5 minutes, brush with a mixture of 3 tablespoons melted butter and 1 finely minced garlic clove. Sprinkle with parsley once baked.
Serve in a bread basket with a washable liner, or bring the baking dish to the table on a trivet.
12. Cauliflower Steaks with Caper-Herb Dressing
Thick slices of roasted cauliflower look impressive with very little decorating. A spoonful of lemony herbs and capers gives them plenty of flavor.
How to make them: Cut 2 large cauliflower heads into 1-inch center slices, keeping the cores intact; roast the loose florets alongside. Brush with 3 tablespoons olive oil and season with salt, pepper, and smoked paprika. Roast at 425°F for 25–35 minutes, turning carefully halfway through. Top with 3 tablespoons chopped parsley, 1 tablespoon chopped capers, 1 tablespoon lemon juice, and 2 tablespoons olive oil.
A wide metal spatula helps move the slices without breaking them.
13. Brown Butter Parsnip Mash
Parsnips have a gentle sweetness that tastes especially good with nutty brown butter. Mixing them with potatoes makes the mash creamy and gives it a milder flavor.
How to make it: Peel and chop 1½ pounds parsnips and 1 pound potatoes. Simmer in salted water for 15–20 minutes, until tender. Meanwhile, melt 4 tablespoons butter in a light-colored saucepan, stirring until the milk solids turn golden brown. Remove from the heat. Drain and mash the vegetables with the butter and ½–¾ cup warm milk. Season to taste.
A light-colored saucepan makes it easier to see when the butter is ready.
14. Butternut Squash with Pomegranate and Tahini
Golden squash, ruby pomegranate seeds, and a creamy drizzle create a side that looks dressed for Christmas. The tahini balances the sweetness of the roasted squash.
How to make it: Toss 2 pounds peeled, cubed butternut squash with 2 tablespoons olive oil, ½ teaspoon cumin, salt, and pepper. Roast at 425°F for 25–35 minutes. Whisk 3 tablespoons tahini with 1 tablespoon lemon juice and enough water to make it pourable. Spoon over the squash and finish with ⅓ cup pomegranate seeds and chopped parsley.
A jar of tahini is handy for this dressing and other winter vegetable bowls.
15. Cheesy Spinach Rice Bake
This comforting casserole gives you a creamy, scoopable side that’s easy to serve to a crowd. Spinach breaks up the richness and adds a little holiday green.
How to make it: Mix 4 cups cooked rice with 10 ounces thawed frozen spinach, squeezed very dry, ¾ cup sour cream, ½ cup milk, 1½ cups grated vegetarian cheddar, and ½ teaspoon each garlic powder and onion powder. Season with salt and pepper. Spread in a greased 2-quart baking dish, sprinkle with another ½ cup cheddar, and bake at 375°F for 25–30 minutes, until hot and bubbling.
Choose a baking dish with handles for easier carrying with oven mitts.
16. Warm Red Cabbage with Apples
Glossy red cabbage adds deep color and a little tang to a Christmas plate. Apples soften into the cabbage, giving it sweetness without turning it into a sugary side.
How to make it: Sauté 1 thinly sliced onion in 2 tablespoons butter. Add 1 small shredded red cabbage, 2 peeled and sliced apples, ¼ cup apple cider vinegar, ½ cup apple juice, 1 tablespoon brown sugar, and salt. Cover and simmer gently for 40–50 minutes, stirring occasionally and adding a splash of water if needed.
A heavy lidded pot works well for the slow simmer. This is also a useful dish to prepare ahead and reheat.
17. Creamy Corn with Roasted Red Peppers
Sweet corn and red peppers make a cheerful side that comes together on the stovetop. It’s a helpful choice when every oven rack already has a job.
How to make it: Melt 2 tablespoons butter in a large skillet. Add 4 cups thawed frozen corn and cook for 5 minutes. Stir in 4 ounces cubed cream cheese and ½ cup milk until smooth. Add ½ cup chopped, drained roasted red peppers and simmer until creamy. Season with salt, pepper, and a pinch of smoked paprika. Finish with chopped chives.
Keep jarred roasted red peppers on hand to save yourself another oven task.
18. Crispy Smashed Baby Potatoes with Dill Dip
These potatoes have rough, crunchy edges that are made for catching a little dip. They’re a fun alternative to mash, especially if you want a side that feels slightly less formal.
How to make them: Boil 2 pounds baby potatoes for 15–20 minutes, until tender. Drain and let steam dry. Place on an oiled baking sheet, gently flatten with the bottom of a glass, and brush with 3 tablespoons olive oil. Season and roast at 425°F for 30–40 minutes, turning once. Mix ¾ cup Greek yogurt with 1 tablespoon lemon juice, 2 tablespoons chopped dill, and salt for serving.
A set of small dipping bowls keeps the sauce separate so the potatoes stay crisp.
19. Peas with Buttered Shallots and Mint
A quick bowl of peas can be exactly what a busy Christmas menu needs. Shallots add sweetness, while mint and lemon make the dish taste fresh.
How to make them: Thinly slice 2 shallots and cook in 2 tablespoons butter over medium-low heat for 8–10 minutes, until soft. Add 4 cups frozen peas and 2 tablespoons water. Cover and cook for 4–6 minutes, stirring occasionally, until hot and tender. Uncover, let excess water evaporate, and add 1 tablespoon chopped mint and a little lemon zest. Season to taste.
A lidded sauté pan lets you soften the shallots and finish the peas in the same pan.
20. Apple, Cranberry, and Winter Greens Salad
Finish the spread with something crisp and colorful. Thin apple slices, dried cranberries, and toasted pumpkin seeds make a simple salad feel ready for a holiday dinner.
How to make it: Fill a large bowl with 6 cups mixed winter greens. Add 2 thinly sliced apples, ½ cup dried cranberries, ⅓ cup toasted pumpkin seeds, and ½ cup crumbled vegetarian goat cheese. Whisk together 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon maple syrup, and 1 teaspoon Dijon mustard. Toss just before serving.
A salad spinner helps dry the greens so the dressing coats the leaves instead of collecting in the bowl.
How to Choose Your Christmas Sides
You don’t need to make all 20 dishes to create a beautiful spread. Start with one potato dish, add a colorful roasted vegetable, choose a green vegetable or salad, and finish with stuffing, rice, or warm bread.
For a cozy vegetarian Christmas dinner, try the cheddar and chive mashed potatoes, cranberry and chestnut stuffing, orange-glazed carrots, and lemon butter green beans. If your main course is already rich, balance it with roasted beet salad or the apple and winter greens salad.
Set out your serving dishes before cooking, decide which sides need the oven, and give the stovetop dishes a place in your plan. A little variety—and a few dishes that don’t compete for oven space—makes Christmas dinner much easier to bring together.
