Cheddar Mashed Cauliflower
Want an alternative to mashed potatoes? Try cauliflower jazzed up with cheddar cheese and rosemary. —Chrystal Baker, Studio City, California
Brussels Sprouts in Rosemary Cream Sauce
Brussels sprouts in a rosemary-infused cream sauce have the power to bring friends together – but watch out for fights over who gets the last of the sauce. —Liz Koschoreck, Berea, Kentucky
Parmesan Roasted Broccoli
Sure, it’s simple and healthy but, oh, is this roasted broccoli delicious. Cutting the stalks into tall “trees” turns an ordinary veggie into a standout side dish. —Holly Sander, Lake Mary, Florida
Whipped Squash
This is an excellent way to serve one of the season's most delicious vegetables—butternut squash. Its rich flavor and golden harvest color really come through in this smooth vegetable side dish. —Dorothy Pritchett, Wills Point, Texas
Makeover Creamed Corn
This healthy creamed corn has all the rich feel and flavor of the original, but only about half the calories and about a third of the saturated fat. —Trisha Kruse, Eagle, Idaho
Minty Peas and Onions
MOTHER could always rely on peas and onions when she was in a hurry and needed a quick side dish. Besides being easy to prepare, this dish was loved by everyone in our family. It was handed down to my mother by my grandmother. -Santa D'Addario, Jacksonville, Florida
Skillet Sausage Stuffing
To make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. —Jennifer Lynn Cullen, Taylor, Michigan
Warm Apple & Pistachio Spinach Salad
I'm really not a salad person, but this unusual salad is actually worthy of bringing to a dinner party or even eating by itself. Plus, it's super quick and easy to make. —Justine Kmiecik, Dupont, Washington
Mashed Cauliflower with Parmesan
I couldn’t shake my mashed potato habit, until I tried mashed cauliflower with a similar consistency. I started making my own, and my family loves it. —Meredith Howard, Franklin, Kentucky
Broccoli with Asiago
This is one of the best (and most simple) ways I’ve found to serve broccoli. It’s also good with Parmesan if you don’t have the Asiago cheese. —cjintexas, Tasteofhome.com, Community
Garlic-Roasted Brussels Sprouts with Mustard Sauce
Don’t be afraid to bring out the Brussels sprouts. Mellowed by roasting and tossed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California
Color It Ruby Salad
Just looking at this bright red salad cheers me up—and then I get to taste it! For garnish, sprinkle on fresh chives and mild white cheese. —Lorraine Caland, Shuniah, Ontario
Honey Garlic Green Beans
Green beans are great, but they can seem ordinary on their own. Just a couple extra ingredients give them sweet and salty attitude. This is definitely my family's favorite way to enjoy them. —Shannon Dobos, Calgary, Alberta
Spinach-Parm Casserole
For those who ignore Popeye and won’t eat their spinach, I find that spinach with garlicky butter and Parmesan helps change their minds. —Judy Batson, Tampa, Florida
Mashed Potatoes with Garlic-Olive Oil
Garlic mashed potatoes are high on our love list. To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes. — Emory Doty, Jasper, Georgia
Green Bean Bundles
I found this recipe in a rural newspaper years ago and have made it often. The bean bundles are excellent with chicken or beef. Sometimes I'll arrange them around a mound of wild rice to make an appetizing side dish. —Virginia Stadler, Nokesville, Virginia
Almond Strawberry Salad
It's easy to love this pretty salad topped with strawberries and sliced almonds. With just a few ingredients, it's loaded with flavor. —Renae Rossow, Union, Kentucky
Garlic Mashed Cauliflower
I order cauliflower mash every time we're at our favorite restaurant. Lucky us; one night, I figured out how to make it at home. It was so easy! —Jean Keiser, West Chester, Pennsylvania
Crispy Mashed Potato & Stuffing Patties
Talk about a fun way to use holiday leftovers! Making this turkey and stuffing patty is so fast. The family looks forward to this breakfast treat every year. —Kellie Ferea, Casa Grande, Arizona
Thyme Green Beans with Almonds
Thyme is a nice addition to this classic vegetable side dish. It's a snap to make for family, yet special enough to serve guests. —Kenna Baber, Rochester, Minnesota
Cauliflower Au Gratin
Count on this dish to make new vegetable converts. Whenever I serve it, people ask for the recipe. Sometimes I’ll substitute broccoli for all or half the cauliflower, and the green veggie tastes just as good! —Jacki Ricci, Ely, Nevada
Michigan Cherry Salad
This recipe reminds me what I love about my home state: picking apples with my children, buying greens at the farmers market and tasting cherries on vacations. —Jennifer Gilbert, Brighton, Michigan
Simple Lemon Parsley Potatoes
For a simply delicious side dish, I often prepare these potatoes. I like the fact that there are few ingredients and they take such little time to prepare.—Dorothy Pritchett, Wills Point, Texas
Triple Mash with Horseradish Bread Crumbs
Why settle for traditional mashed potatoes when you can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a taste treat. —Lily Julow, Lawrenceville, Georgia
Smoky Cauliflower Bites
These healthy little treats work well as a side or as a fun appetizer. Roasting the cauliflower adds deep flavor and gives it an irresistible crunch. —Courtney Stultz, Weir, Kansas
Braised Dill Potatoes
Dill, chicken broth and a few other simple ingredients create a side dish your family will love. The braised potatoes are delicious with sour cream. —Amie Schmidt, San Diego, California
Citrus Avocado Salad
This recipe nicely showcases grapefruit and oranges, which are at their peak around the holidays. Citrus fruits pair well with a sweet dressing. —Sonia Candler, Edmonton, Alberta
Buttermilk Smashed Potatoes
My family loves this decadent homestyle recipe of buttermilk, potatoes and butter. Serve with your favorite toppings and enjoy! —Marla Clark, Albuquerque, New Mexico
Brussels Sprouts & Kale Saute
In an effort to add more greens to our meals, I created this dish—and my kids eat it up. The crispy salami is the "hook." —Jennifer Mcnabb, Brentwood, Tennessee
Mustard Brussels Sprouts
Mustard boosts the green flavor of the sprouts in this versatile side dish. Great served with breaded chicken or pork chops. —Leah-Anne Schnapp, Grove City, Ohio
Italian Salad with Lemon Vinaigrette
For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and seasoning. Add tomatoes and carrots if you like. —Deborah Loop, Clinton Township, Michigan
Chive Buttered Carrots
It's nice to have a reliable side dish like this that pairs well with any entree. A friend shared the recipe with me several years ago, and I use it often. —Opan Snell, Jamestown, Ohio
Parmesan Butternut Squash
Butternut squash sprinkled with Parmesan and bread crumbs makes a superb side dish we love to share. Using the microwave cuts down on long roasting time. —Jackie O'Callaghan, West Lafayette, Indiana
Honey-Thyme Butternut Squash
This golden, honey-sweetened squash is just as hearty and comforting as your favorite potato dish. With its bright color, it makes an attractive side for special autumn meals. —Bianca Noiseux, Bristol, Connecticut
Hot Spinach Apple Salad
With a light sweet-tangy dressing, the spinach doesn’t wilt and the apples retain their crunch. We serve this salad with homemade bread. —Denise Albers, Freeburg, Illinois
Gruyere Mashed Potatoes
Gruyere cheese and chives take mashed potatoes to a whole new level this holiday season! Don’t have chives? Just use extra green onion instead. Salsarose - Tasteofhome.com Community
Cranberry-Walnut Brussels Sprouts
Brussels sprouts are one food that picky eaters often resist. This recipe will change their mind. You can also add garlic and dried fruits. —Jennifer Armellino, Lake Oswego, Oregon
Marmalade Candied Carrots
My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina
Favorite Mashed Sweet Potatoes
My family begs me to make mashed sweet potatoes at Thanksgiving and Christmas. I love this recipe because it can be made a day ahead and warmed up before the big meal. —Senja Merrill, Sandy, Utah
Insalata Caprese
A classic Caprese salad has colors that resemble the Italian flag. For extra zing, I add a splash of balsamic vinegar. —Melba Wilson, Murrells Inlet, SC
Christmas Rice
My family has enjoyed this delicious rice dish for many years. With chopped red and green peppers, it's both fresh-tasting and festive-looking. It's the perfect light side dish for a big holiday meal. —Chere Bell, Colorado Springs, Colorado
Buttery Almond Green Beans
Toasted almonds add crunch to this no-fuss treatment for fresh beans. They get extra flavor from convenient onion soup mix and Parmesan cheese. —Edna Hoffman, Hebron, Indiana
Dill & Chive Peas
Growing my own vegetables and herbs helps keep things fresh in the kitchen, but frozen peas make this side is a breeze to prepare. —Tanna Richard, Cedar Rapids, Iowa
Brandy-Glazed Carrots
Carrots sport a light brandy sauce for a beautiful side with mass appeal. —Tammy Landry, Saucier, Mississippi
Orange Pomegranate Salad with Honey
I discovered this fragrant salad in a cooking class. If you can, try to find orange flower water (also called orange blossom water), which perks up the orange segments. But orange juice adds a nice zip, too! —Carol Richardson Marty, Lynwood, Washington
Saucy Sprouts and Oranges
“You will win converts to brussels sprouts and enjoy the compliments with this mouthwatering recipe!” writes Carolyn Hannay of Antioch, Tennessee. Citrus and mustard flavor the tasty sauce for this dish, which Carolyn likes to serve with turkey or ham.—Carolyn Hannay, Antioch, Tennessee
Sauteed Orange-Glazed Baby Carrots
Here's a wonderful accompaniment to just about any main dish, whether for a holiday or not. The carrots are sauteed in a sweet orange butter sauce with a unique blend of spices. —Angela Bartow, Cato, Wisconsin
Harvard Beets
This pretty side dish’s bright, citrusy flavors are an ideal companion for down-to-earth entrees—and for people who usually shy away from beets. —Jean Ann Perkins, Newburyport, Maryland
Spiced Garlic Carrots
This classic Moroccan side dish is served as often as possible, hot or as a cold salad, in most Sephardic Jewish homes. The natural sweetness of the carrots tempers the garlic and balances the sizzle of the pepper flakes. —David Feder, Buffalo Grove, Illinois
Cashew-Pear Tossed Salad
A friend who does a lot of catering fixed this salad for our staff Christmas party several years ago, and we all asked for the recipe. The unexpected sweet-salty mix and lovely dressing make it a hit with everyone. —Arlene Muller, Kingwood, Texas
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Laurie Dixon