10 Holiday Sides That Will Upstage Your Main

The turkey is obligatory. The ham is expected. But the sides? That is where you win the holiday. The main course is merely a structural anchor; the side dishes are the architecture, the decoration, and the soul of the meal. A dry turkey is forgiven if the potatoes are transcendent. A perfect roast is forgotten if the vegetables are soggy.

Here are ten side dishes that command attention. They do not just accompany; they conquer.

1. Fondant Potatoes

This is the potato technique that separates home cooks from line cooks. It converts a humble tuber into a cylinder of buttery, stock-infused luxury. The texture is unique: crisp on top, creamy in the middle, and savory at the base. You are essentially confiting the potato in butter and stock.

The Story: Originating in French kitchens as pommes de terre fondantes, these "melting potatoes" were designed to use stove-top precision before finishing in the oven. They look like scallops. They taste like the best roasted potato you have ever had, amplified.

The Technique: Uniformity is non-negotiable. Peel russet or Yukon Gold potatoes and cut them into cylinders using a ring mold or a steady knife. Sear the flat ends in oil until deep bronze—do not rush this. Add a disturbing amount of butter, thyme, and garlic. Once the butter foams, pour in chicken or vegetable stock until the potatoes are half-submerged. Roast at 400°F (200°C) until the stock evaporates into a sticky glaze and the potatoes yield to a knife like room-temperature butter.

2. Whole Roasted Spiced Cauliflower

A head of cauliflower usually disappears into a gratin. Kept whole, it becomes a prehistoric, golden centerpiece. It demands to be carved at the table. This preparation relies on high heat and aggressive seasoning to penetrate the dense core.

The Story: Modern Israeli and Levantine cooking popularized the whole-roast vegetable, proving that brassicas can carry a meal. It is dramatic, architectural, and deeply caramelized.

The Technique: Steam it first. Place the trimmed head in a Dutch oven with a splash of water, cover, and steam for 10-12 minutes. This softens the core without burning the florets. Remove the lid. Brush the entire surface with a paste of olive oil, harissa, smoked paprika, and crushed garlic. Roast at 425°F (220°C) until the exterior is charred and crisp. Baste every 10 minutes. Serve on a bed of whipped tahini or labneh to catch the spiced oil drippings.

3. The "Real" Gratin Dauphinoise

Forget floury cheese sauces. A true Dauphinoise relies on the potato’s own starch to thicken the cream. It is rich, elegant, and unctuous. It does not need cheddar to be delicious.

The Story: Named after the Dauphiné region in France, this dish is a study in restraint. It is potatoes, cream, garlic, and nutmeg. That is it. The magic happens in the chemistry between the starch and the dairy.

The Technique: Do not rinse the sliced potatoes. Washing removes the starch, which you need for the emulsion. Rub the baking dish with a cut clove of raw garlic. Slice potatoes 1/8-inch thick on a mandoline. Layer them like shingles. Pour over a mixture of heavy cream and milk infused with nutmeg, salt, and pepper. Bake low and slow—300°F (150°C)—for at least 90 minutes. The top should be dark golden, the liquid absorbed. Let it rest for 20 minutes before cutting; it needs to set.

4. Hasselback Butternut Squash with Sage

Butternut squash often ends up as a soft mash. The Hasselback technique introduces texture. Hundreds of thin slices create surface area for glaze to cling to, resulting in crispy ridges and a tender interior.

The Story: The technique comes from the Swedish Hasselbackspotatis, created at the Hasselbacken restaurant in Stockholm. Applying it to squash transforms a rustic gourd into an intricate, accordion-like display.

The Technique: Peel the squash and halve it lengthwise. Scoop the seeds. Roast it plain for 15 minutes to soften the flesh slightly. Remove it, then slice crosswise every few millimeters, stopping just before you cut through (place chopsticks on either side of the squash as a guard). Whisk maple syrup, melted butter, and chopped sage. Brush partially, roast, then brush again every 15 minutes, forcing the glaze into the opening fans. Top with chopped pecans in the final 5 minutes.

5. Blistered Green Beans with Dukkah

Boiled green beans are a cafeteria memory. Blistered beans are a steakhouse staple. You want char, snap, and smoke. The addition of Dukkah—an Egyptian nut and spice blend—adds crunch and complexity.

The Story: This is about high heat and speed. It moves the green bean from a dutiful vegetable requirement to a salty, crunchy snack.

The Technique: Dry heat is the secret. Get a cast-iron skillet smoking hot. Toss beans in a high-smoke-point oil. Throw them in and do not touch them. Let them sear and blister for 2 minutes. Toss. Blister again. They should look tiger-striped. Kill the heat. Toss with lemon zest, sea salt, and a generous handful of Dukkah (hazelnuts, sesame seeds, coriander, cumin). Serve immediately.

6. Miso-Maple Glazed Carrots

Carrots love sugar, but they need umami to be interesting. Miso provides the savory depth that cuts the sweetness of the root. This dish is sticky, glossy, and intense.

The Story: The fusion of Japanese fermentation and North American autumn produce is a modern classic. It balances the earthiness of the carrot with the funk of the soybean paste.

The Technique: Cut carrots into oblique chunks (roll cut) for maximum surface area. Whisk white miso, maple syrup, rice vinegar, and a splash of soy sauce. Toss the raw carrots in this mixture. Roast at 400°F (200°C). The glaze will bubble and reduce. Toss halfway through. If the glaze darkens too fast, splash with a tablespoon of water to re-emulsify. Finish with scallions and sesame seeds.

7. Raw Shaved Brussels Sprouts Salad

Cooked sprouts can be heavy. Raw sprouts are light, crunchy, and intricate. This salad acts as a palate cleanser against the richness of gravy and stuffing.

The Story: A raw preparation preserves the peppery bite of the brassica. It changes the perception of the vegetable entirely, treating it more like a slaw than a cooked side.

The Technique: You need a mandoline or a very sharp knife. Shave the sprouts paper-thin. Toss them with a warm vinaigrette of bacon fat (or olive oil), apple cider vinegar, and grainy mustard. The warmth wilts the leaves slightly without cooking them. Add toasted walnuts and shaved Pecorino Romano. The salt in the cheese tames the bitterness of the greens.

8. Wild Mushroom and Leek Bread Pudding

Stuffing is often an afterthought. Savory bread pudding is intentional. It is a custard-soaked masterpiece that eats like a main course. It is rich, earthy, and satisfying.

The Story: This is the sophisticated cousin of Thanksgiving dressing. By using a custard base (eggs and cream) instead of just stock, you achieve a soufflé-like lift and a creamy interior.

The Technique: Use stale sourdough or brioche. Sauté leeks in butter until they melt. Brown a mix of wild mushrooms (shiitake, cremini, oyster) until dry and nutty. Whisk eggs, heavy cream, fresh thyme, and gruyère cheese. Combine everything and let the bread soak for at least an hour before baking. This soak time ensures the custard penetrates the crumb. Bake until puffed and golden.

9. Parker House Rolls

Dinner rolls are often bought in a bag. Making them is a flex. The Parker House roll is legendary for its shape and its buttery fold. It pulls apart in a specific, satisfying way.

The Story: Invented at the Parker House Hotel in Boston in the 1870s. The story goes that a pastry cook threw unfinished rolls into the oven in a rage, resulting in the folded, dented shape. We celebrate that rage.

The Technique: Enriched dough (milk and butter) is key. After the first rise, roll the dough into rounds. Brush with melted butter. Use a chopstick to make an off-center crease, then fold the dough over itself like a taco. Press to seal. The butter inside creates a pocket that steams open slightly during baking. Brush with more butter the second they leave the oven. Flaky salt is mandatory.

10. Radicchio Salad with Citrus and Anchovy

Holiday tables are beige. You need red. You need bitter. Radicchio provides a necessary sharp edge to cut through the fat of a holiday meal.

The Story: Italian winter salads utilize bitter chicories to stimulate digestion. The combination of bitter leaves, sweet citrus, and salty funk is a perfect flavor triangle.

The Technique: If the radicchio is too bitter for your crowd, soak the torn leaves in ice water for 30 minutes; this leaches out some of the harshness. Dry thoroughly. Segment oranges or grapefruits, removing all pith. Make a dressing with olive oil, lemon juice, and two mashed anchovy fillets (they add savoriness, not fishiness). Toss fast and serve. The acid will wilt the leaves if it sits too long.