15 Gordon Ramsay Christmas Side Dishes

The sides are where a Christmas dinner really shows off, and they deserve the same care as the roast. These recipes are inspired by Gordon Ramsay’s style of cooking: vegetables roasted hard until caramelized, butter browned for depth, and bright finishes of citrus, herbs or a little cheese to keep everything lively.

You will find British favorites like buttered Savoy cabbage and carrot and swede mash alongside showier dishes like a whole roasted cauliflower and Hasselback squash. Many can be prepped a day ahead, which keeps your oven and your nerves free for the main event.

1. Chestnut and Cranberry Stuffing Balls

Crisp on the outside and soft inside, these stuffing balls are packed with chestnuts, cranberries, sage and onion. Baking them separately means more golden edges for everyone.

Servings: 8 · Total time: 50 minutes

Ingredients

• 3 tbsp unsalted butter
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 2 garlic cloves, minced
• 6 cups fresh white breadcrumbs
• 7 oz cooked, peeled chestnuts, chopped
• 1/2 cup dried cranberries
• 2 tbsp chopped fresh sage
• 1 tbsp chopped parsley
• Zest of 1 orange
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 large eggs, beaten
• 1/2 cup low-sodium chicken broth

Instructions

1. Heat the oven to 375°F (190°C) and line a baking sheet with parchment.
2. Cook the onion and celery in the butter for 8 minutes until soft, then add the garlic for 1 minute. Cool slightly.
3. Combine with the breadcrumbs, chestnuts, cranberries, herbs, zest, salt, pepper, eggs and broth and mix until the mixture holds together.
4. Shape into 16 balls and arrange on the sheet.
5. Bake for 25 to 30 minutes until golden and crisp and 165°F (74°C) in the center. The balls can be shaped a day ahead and refrigerated.

2. Buttered Savoy Cabbage with Turkey Bacon

Finely shredded Savoy cabbage is quickly wilted in butter with crisp turkey bacon and black pepper until tender but still bright green. It is a simple British classic that balances a rich plate.

Servings: 6 · Total time: 20 minutes

Ingredients

• 6 slices turkey bacon, chopped
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• 1 large Savoy cabbage, cored and finely shredded
• 2 tbsp water
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg

Instructions

1. Cook the turkey bacon in the oil in a large pan over medium heat for 5 to 6 minutes until crisp. Remove with a slotted spoon.
2. Add the butter, cabbage and water, toss well and cover. Cook for 4 to 5 minutes, tossing once, until the cabbage is just tender.
3. Season with the salt, pepper and nutmeg.
4. Return the turkey bacon, toss and serve immediately.

3. Carrot and Swede Mash

Sweet carrots and earthy swede (rutabaga) are boiled until soft, then mashed roughly with plenty of butter and black pepper. This humble British side is a must alongside a Christmas roast.

Servings: 6 · Total time: 40 minutes

Ingredients

• 1 1/2 lb swede (rutabaga), peeled and cut into chunks
• 1 lb carrots, peeled and sliced
• 1 tbsp kosher salt, for the water
• 4 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 tbsp chopped chives

Instructions

1. Boil the swede in salted water for 10 minutes, then add the carrots and cook 15 minutes more until both are very tender.
2. Drain well and return to the pot over low heat for 1 minute to dry.
3. Mash roughly with the butter, salt, pepper and nutmeg, leaving some texture.
4. Sprinkle with chives and serve. It reheats well with a little extra butter.

4. Maple Mustard Roasted Parsnips

Parsnips roasted until golden and sticky with a glaze of maple syrup and whole-grain mustard are sweet, tangy and impossible to stop eating. Parboiling first gives them fluffy centers and crisp edges.

Servings: 6 · Total time: 50 minutes

Ingredients

• 2 lb parsnips, peeled and quartered lengthwise
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp maple syrup
• 1 tbsp whole-grain mustard
• 1 tbsp unsalted butter, melted
• 1 tbsp fresh thyme leaves
• Flaky salt, for finishing

Instructions

1. Heat the oven to 425°F (220°C). Boil the parsnips in salted water for 3 minutes, drain and steam dry.
2. Toss with the oil, salt and pepper and roast on a rimmed baking sheet for 25 minutes, turning once.
3. Whisk the maple syrup, mustard and butter, toss with the parsnips and roast 8 to 10 minutes more until sticky and golden.
4. Scatter with thyme and flaky salt and serve.

5. Celeriac Gratin

Thin slices of celeriac baked slowly in garlic cream under a nutty Gruyère crust make a lighter, more interesting alternative to potato gratin. Its gentle celery flavor pairs beautifully with beef and lamb.

Servings: 6 · Total time: 1 hour 20 minutes

Ingredients

• 2 lb celeriac, peeled, quartered and very thinly sliced
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 2 garlic cloves, grated
• 1 tsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp white pepper
• 1/4 tsp ground nutmeg
• 1 tbsp unsalted butter
• 1 cup shredded Gruyère

Instructions

1. Heat the oven to 350°F (175°C) and butter a 2-quart baking dish.
2. Warm the cream, milk, garlic, thyme, salt, pepper and nutmeg until steaming.
3. Layer the celeriac in the dish, pouring some cream between the layers and the rest over the top.
4. Cover with foil and bake for 40 minutes, then uncover, top with Gruyère and bake 25 to 30 minutes more until golden and tender.
5. Rest 10 minutes before serving.

6. Peas with Mint and Shallots

Sweet peas cooked briefly with soft shallots, butter and fresh mint take five minutes and add a burst of green to the table. A squeeze of lemon keeps them bright.

Servings: 6 · Total time: 15 minutes

Ingredients

• 2 tbsp unsalted butter
• 2 shallots, thinly sliced
• 1 1/2 lb frozen peas
• 2 tbsp water
• 2 tbsp chopped fresh mint
• 1 tsp lemon zest
• 1 tsp lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Melt the butter in a saucepan over medium heat and cook the shallots for 3 minutes until soft.
2. Add the peas and water, cover and cook for 3 to 4 minutes until hot and tender.
3. Stir in the mint, lemon zest and juice, salt and pepper and serve.

7. Roasted Beets with Orange and Goat Cheese

Earthy roasted beets with juicy orange segments, creamy goat cheese and toasted walnuts make a colorful side that can be served warm or at room temperature. A drizzle of honey dressing ties it together.

Servings: 6 · Total time: 1 hour 15 minutes

Ingredients

• 2 lb red and golden beets, scrubbed
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 2 oranges, peeled and segmented
• 4 oz goat cheese, crumbled
• 1/3 cup walnuts, toasted
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tbsp chopped dill

Instructions

1. Heat the oven to 400°F (200°C). Wrap the beets in foil (keeping colors separate) and roast for 50 to 60 minutes until tender.
2. Cool slightly, rub off the skins and cut into wedges. Toss with 1 tablespoon oil and 1/2 teaspoon salt.
3. Whisk the remaining oil, honey, vinegar and remaining salt.
4. Arrange the beets and orange segments on a platter, scatter with goat cheese, walnuts and dill and drizzle with the dressing. The beets can be roasted 2 days ahead.

8. Garlic Butter Green Beans with Almonds

Blanched green beans tossed in garlic butter with toasted almonds and lemon zest stay crisp, bright and full of flavor. Blanch them ahead and finish in minutes before serving.

Servings: 6 · Total time: 20 minutes

Ingredients

• 1 1/2 lb green beans, trimmed
• 1 tbsp kosher salt, for the water
• 3 tbsp unsalted butter
• 3 garlic cloves, thinly sliced
• 1/3 cup sliced almonds
• Zest of 1 lemon
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Blanch the beans in boiling salted water for 3 minutes, then plunge into ice water and drain well. They can be blanched a day ahead.
2. Melt the butter in a large skillet over medium heat, add the almonds and cook 2 to 3 minutes until golden.
3. Add the garlic for 1 minute, then the beans and toss for 2 to 3 minutes until hot.
4. Season with the lemon zest, salt and pepper and serve.

9. Wild Rice Pilaf with Cranberries and Pecans

Nutty wild rice cooked in broth with sweet cranberries, toasted pecans and fresh herbs makes a festive, hearty side. It can be made ahead and served warm or at room temperature.

Servings: 6 · Total time: 1 hour

Ingredients

• 1 1/2 cups wild rice blend, rinsed
• 3 1/2 cups low-sodium chicken or vegetable broth
• 2 tbsp unsalted butter
• 1 onion, finely chopped
• 2 celery stalks, diced
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and chopped
• 2 tbsp chopped parsley
• 1 tbsp chopped sage
• Zest of 1 orange
• 1/2 tsp kosher salt

Instructions

1. Simmer the rice in the broth, covered, for 40 to 45 minutes until tender. Drain any excess liquid.
2. Meanwhile, cook the onion and celery in the butter for 8 minutes until soft.
3. Fold the vegetables, cranberries, pecans, herbs, zest and salt into the rice.
4. Serve warm. Reheat leftovers with a splash of broth.

10. Creamed Leeks with Parmesan

Leeks gently braised in butter and cream until silky, then finished under the broiler with Parmesan, make a rich, elegant side. They are wonderful with roast beef or turkey.

Servings: 6 · Total time: 35 minutes

Ingredients

• 4 large leeks, white and light green parts, sliced and washed
• 3 tbsp unsalted butter
• 1/2 cup heavy cream
• 1/4 cup low-sodium chicken broth
• 1 tsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp white pepper
• 1/4 tsp ground nutmeg
• 1/2 cup grated Parmesan

Instructions

1. Melt the butter in an ovenproof skillet over medium heat and cook the leeks for 10 minutes, stirring, until soft but not browned.
2. Add the cream, broth, thyme, salt, pepper and nutmeg and simmer for 5 minutes until thickened.
3. Heat the broiler. Sprinkle the leeks with Parmesan and broil for 2 to 3 minutes until golden and bubbling.
4. Serve hot.

11. Whole Roasted Cauliflower with Herb Butter

A whole head of cauliflower is par-cooked, then roasted with herb butter until deeply golden and tender all the way through. It makes a striking side or a centerpiece for vegetarian guests.

Servings: 6 · Total time: 1 hour 10 minutes

Ingredients

• 1 large head cauliflower, leaves trimmed
• 1 tbsp kosher salt, for the water
• 5 tbsp unsalted butter, softened
• 2 garlic cloves, grated
• 1 tbsp chopped parsley
• 1 tsp chopped thyme
• Zest of 1 lemon
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt

Instructions

1. Heat the oven to 425°F (220°C). Simmer the whole cauliflower in salted water for 8 minutes, then drain well and pat dry.
2. Mash the butter with the garlic, herbs, lemon zest, pepper flakes and salt and spread all over the cauliflower.
3. Roast on a small baking sheet for 45 to 50 minutes, basting twice, until deep golden and a knife slides easily into the center.
4. Cut into wedges at the table and spoon over the pan butter.

12. Honey Roasted Shallots

Whole shallots roast until soft, sweet and jammy with a sticky honey and thyme glaze. They are a quick, elegant side that pairs especially well with beef.

Servings: 6 · Total time: 40 minutes

Ingredients

• 1 1/2 lb shallots, peeled and halved if large
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 4 thyme sprigs

Instructions

1. Heat the oven to 400°F (200°C).
2. Toss the shallots with the oil, salt, pepper and thyme in a small roasting dish.
3. Roast for 20 minutes, then drizzle with the honey and vinegar and toss.
4. Roast 10 to 15 minutes more until soft, sticky and golden. Serve warm.

13. Hasselback Butternut Squash

Thin cuts across squash halves let a brown butter, maple and sage glaze seep into every slice as it roasts. It looks stunning and tastes even better.

Servings: 6 · Total time: 1 hour 15 minutes

Ingredients

• 1 large butternut squash, peeled, halved lengthwise and seeded
• 2 tbsp olive oil
• 1 tsp kosher salt
• 4 tbsp unsalted butter
• 2 tbsp maple syrup
• 8 fresh sage leaves
• 1/4 tsp ground cinnamon
• Flaky salt

Instructions

1. Heat the oven to 400°F (200°C). Place the squash cut side down and slice thinly across, stopping about 1/4 inch from the bottom.
2. Brush with the oil, season with salt and roast on a lined sheet for 35 minutes.
3. Meanwhile, brown the butter in a small pan, fry the sage for 30 seconds until crisp, then remove the sage and stir the maple syrup and cinnamon into the butter.
4. Brush the squash generously with the maple butter, working it into the cuts, and roast 20 to 25 minutes more, brushing again, until tender and golden.
5. Top with the crispy sage and flaky salt.

14. Spiced Roasted Carrots with Whipped Feta

Carrots roasted with cumin and smoked paprika sit on a cloud of whipped feta, finished with honey, pistachios and mint. It is a modern side that brings bold color and flavor to the table.

Servings: 6 · Total time: 45 minutes

Ingredients

• 2 lb carrots, halved lengthwise if thick
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 6 oz feta
• 1/3 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp honey
• 1/4 cup chopped pistachios
• 2 tbsp torn mint leaves

Instructions

1. Heat the oven to 425°F (220°C). Toss the carrots with the oil, cumin, paprika and salt and roast for 30 to 35 minutes, turning once, until tender and charred at the edges.
2. Blend the feta, yogurt and lemon juice until smooth and fluffy.
3. Spread the whipped feta on a platter and pile the carrots on top.
4. Drizzle with honey and scatter with pistachios and mint.

15. Garlic and Thyme Sautéed Mushrooms

Mushrooms seared hard in a hot pan until browned, then finished with garlic, thyme and butter, are savory, meaty and quick. They are the perfect partner for roast beef or Wellington.

Servings: 6 · Total time: 20 minutes

Ingredients

• 2 lb mixed mushrooms (cremini, shiitake, oyster), sliced or torn
• 3 tbsp olive oil
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped parsley

Instructions

1. Heat half the oil in a large skillet over high heat and add half the mushrooms. Cook without stirring for 3 minutes, then stir and cook 3 minutes more until browned. Repeat with the remaining oil and mushrooms.
2. Return all the mushrooms to the pan, lower the heat to medium and add the butter, garlic and thyme. Cook 1 to 2 minutes until fragrant.
3. Season with the salt, pepper and lemon juice, toss with parsley and serve.