It’s the season for festive feasting and we’ve got sides to complement any holiday table from Thanksgiving through New Year’s.
From stuffed winter squash and cornbread dressings to maple-roasted Brussels sprouts; to sweet potato casseroles, latkes and Hasselback potatoes; to roasted root vegetables, creamed winter greens and updated string bean casseroles; to mac ‘n’ cheese, stuffed pastas and jollof rice; to vibrant kale and fall fruit salads; to popovers, challah, cornbread and biscuits; and to cranberry sauces, relishes, chutneys and a freeze, these sides from our Edible community will carry you through the holidays.
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Sure, you could serve your stuffing and sides in a casserole dish, but why not opt for a delightfully edible one? Edible Central Arizona‘s Stuffed Squash is filled with apples, herbs, alliums, vegetable broth and dried bread to soak up all of the flavor—all topped with a heaping of cheese. For those who prefer a lighter stuffing, Edible Maine‘s Honeynut Squash with Wild Rice Stuffing is our favorite. Or go for Edible Berkshires‘ Lodi Squash with Beans and Greens so that each guest gets their own individual-sized squash.
Image: Stuffed Squash, Edible Central Arizona
Full of walnuts, parsnips, carrots, dried figs, alliums, herbs, stale bread and more, this stuffing slice is perfect as a side or main dish—and you’ll find yourself hoping for leftovers to eat cold in sandwiches.
Recipe from Cook Share Eat Vegan
The perfect stuffing for your holiday turkey (or duck or goose), Edible Berkshires’ Winter-Holiday Stuffing with Sage Sausage, Bitter Orange, and Chestnuts aromatizes and bastes the bird from the inside out. Or for a version cooked outside of the bird, Edible Michiana‘s Baked Onions With Black Walnut And Sausage Stuffing combines classic stuffing flavors with the unique taste of walnuts and uses red onions as the vessel for baking the stuffing, adding a sweet caramelized note.
Image: Winter-Holiday Stuffing, Edible Berkshires
Made with nutty wild rice, shiitake mushrooms, fresh thyme, kale and chicken or mushroom broth, this tasty and nutritious side provides a good break from the usual heavier holiday sides.
Recipe from Edible Bozeman
In the South, it’s cornbread that holds the dressing together, and these three are a few of our favorite versions. Edible Michiana‘s Cornbread and Chorizo Stuffing adds local chorizo for a Mexican-inspired touch with a spicy kick. Edible Houston‘s Cornbread & Oyster Dressing also includes chorizo (as well as mild sausage) for spice and adds a local bounty: scrumptious Gulf oysters. And Edible Nashville‘s Grandmama’s Southern Cornbread Dressing adds not only cornbread, but a can of biscuits to the mix, making this version double Southern as far as we’re concerned.
Image: Cornbread & Oyster Dressing, Edible Houston
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These two classic holiday flavors make a sweet pairing. Edible Nutmeg‘s Maple Roasted Butternut Squash goes sweet and tangy with maple, Craisins and feta cheese. Sweet, buttery and herby texture elevates Edible Boston‘s Roasted Butternut Squash with Maple Butter Breadcrumb and Sage Crema. Chipotle in adobo sauce offers a bit of a kick in addition to the sweet touch in Edible Madison‘s Roasted Butternut Squash With Maple Chipotle Butter. Or if you like a naturally sweeter squash, try Edible Ojai & Ventura County‘s Roasted Kabocha Squash with Maple Lemon Yogurt and Brown Butter Sage for our sweet and tangy favorite.
Image: Roasted Butternut Squash with Maple Butter Breadcrumb, Edible Boston
Cozy comfort food fit for entertaining. Edible Madison‘s Cheesy Butternut Squash Bake is earthy sweet, creamy cheesy deliciousness in every bite. Edible Boston‘s Butternut Squash Gratin with Pumpkin Seed Streusel and Blue Cheese combines the earthy sweetness of the butternut squash with a honey-cider squash purée, topped off with a nutty and herbaceous pumpkin seed streusel, sweet and tart dried cherries and tangy blue cheese. And Edible Alaska‘s Pumpkin Gratin bakes up nice and light like a savory soufflé with the warm and delicate flavor of nutmeg and rich cream that’ll bring you back for seconds (and thirds).
Image: Cheesy Butternut Squash Bake, Edible Madison
It’s the season of “can’t have enough butternut sides” and these unique takes are just a few of our favorites. This Hot-Smoked Butternut Squash with Ricotta and Grape Jam from Grill Smoke BBQ takes a bit of work with an outdoor grill but the results are well worth the effort. Edible East Bay‘s Zucca Gialla con la Menta (Butternut Squash Marinated with Garlic and Mint) takes some planning ahead to allow for the squash to marinate for several hours (or overnight in the refrigerator) but the steps are simple. Edible Ottawa‘s Butternut Squash Terrine with Rosemary Béchamel is layered with tender slices of squash, a fragrantly herby béchamel sauce, caramelized onions and cheese for an elegant side dish that can also be served as a vegetarian centerpiece.
Image: Zucca Gialla, Edible East Bay
No part of the beautiful delicata goes to waste in Edible Boston‘s Sweet and Sour Delicata Squash with Red Chilies, Sage and Its Own Seeds, which is dressed in a sweet and spicy vinegar glaze and topped with crispy roasted seeds. Or try this Roasted Delicata Squash which is rubbed with a paste of butter, miso, honey and chili flakes before roasting.
Image: Roasted Delicata Squash, Edible Communities
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Full-fat cream, local cheese, butter and warm aromatic spices make this sprout gratin an indulgent holiday side.
Recipe from Edible Boston
Sweet maple syrup and slightly bitter Brussels sprouts pair beautifully in our favorite bacon-free roasted sprouts recipes. Edible Michiana‘s Roasted Brussels Sprouts with Maple Syrup, Rutabaga and Spiced Almonds is sweet, just slightly tangy, nutty and peppery. Or go for a different nut with Edible Vancouver Island‘s Maple Whiskey Glazed Brussels Sprouts with Pecans. Or get a spicy kick from Edible Sacramento‘s Maple Roasted Brussels Sprouts, a vegan favorite with maple marinade and gochujang mayo, garnished with fried shallots, green onions, vegan kimchi and toasted sesame seeds.
Image: Maple Roasted Brussels Sprouts, Edible Sacramento
Sweet and tart apples work so well with Brussels sprouts in these dishes. For a warm version, Edible Marin & Wine Country’s Roasted Brussels Sprouts with Apples & Mint is a longtime favorite, and the addition of fresh spearmint is the kicker—making a combination that might seem weird but adds a freshness that complements heavy holiday meals. Or try a fresh and raw alternative with Edible Boston’s Brussels Sprouts and Apple Salad with Hazelnuts, a crunchy, nutty and tangy salad made with fresh raw Brussels sprouts, apples and arugula with an apple cider, apple cider vinegar, mustard and toasted hazelnut dressing.
Image: Roasted Brussels Sprouts with Apples & Mint, Edible Marin & WIne Country
Not an actual tea leaf salad, but the flavors of the dressing are inspired by the Burmese dish that’s full of umami. The key is to separate the Brussels sprouts leaves—and if you’re been making a lot of roasted Brussels sprouts, you can save those exterior leaves you trim to use in this salad.
Recipe from Edible Communities
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Edible Monterey Bay‘s Creamy, Cheesy Scalloped Sweet Potatoes offers a sweet twist on scalloped potatoes that makes a pretty presentation when you alternate different-colored sweet potatoes. Edible Santa Barbara‘s Thanksgiving Sweet Potatoes is a take on the classic sweet potato casserole elevated with homemade marshmallows. And Edible Asheville‘s Allergy-Friendly Sweet Potato Casserole is a full-flavor, vegan, dairy-free and gluten-free option that can be enjoyed by everyone at the table.
Image: Thanksgiving Sweet Potatoes, Edible Santa Barbara
Make Edible Boston‘s Irish Mashed Potatoes the day before, to get them extra smooth and creamy and have one less thing to worry about on D-day. Or go for Edible Denver‘s Pommes Aligot (Cheesy Potatoes), an already decadent dish that’s made even more luxurious with truffle butter and chives.
Image: Pommes Aligot, Edible Denver
These Sweet Potato Latkes from The Pollan Family Table are a sweet twist on the Chanukah classic. Edible Sea to Sky‘s Pemberton Potato Latkes with Chive Crème Fraîche are made naturally gluten-free by using the potato starch generated by the grating to hold the latkes. And if you love herbs, these Gluten-free Herb Latkes with a variety of fresh herbs will be the best dish at the table.
Image: Pemberton Potato Latkes, Edible Sea to Sky
Cutting the tubers into thin slices, but not all the way through, makes the Hasselback taters crispy on the outside and creamy on the inside and utterly delicious. Edible Delmarva‘s Old Bay Spiced Hasselback Baby Yukon Gold Potatoes showcases baby potatoes with a classic Maryland seasoning. But if you like it sweet, we urge you to try this Hasselback Sweet Potato from The Farmer and the Chef, shared by Edible Minnesota, that’s layered with a sweet-tart apple sauce.
Image: Old Bay Spiced Hasselback Baby Yukon Gold Potatoes, Edible Delmarva
Warm spices and a sweet maple and apple cider syrup give Edible Rio Grande Valley‘s Maple Glazed Sweet Potatoes the perfect cozy flavors we crave through the holidays. And Edible San Diego‘s Apple Cider-Braised Sweet Potatoes with Calvados Prunes and Hazelnuts lean into an apple-flavored liqueur, apple cider and fresh apples to lend the sweet and earthy sweet potatoes a sweet tartness that complements any holiday main and sides.
Image: Apple-Cider Braised Sweet Potatoes, Edible San Diego
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Beautiful fall flavors come together in this lighter yet still indulgent gratin made with just five ingredients, plus salt and pepper: celery root, russet potato, pear, crème fraîche and Gruyere cheese.
Recipe from Edible Seattle
Go simple with this recipe for Caraway Bacon Root Vegetables, which showcases peak-season potatoes and celery root. Go fine dining with Edible Santa Barbara‘s Roasted Roots Farm Carrots with Miso Brown Butter, Parsnips and Hazelnuts, which features tender roasted sweet carrots coated with a miso brown butter sauce served over a parsnip purée and finished with hazelnuts and golden raisins. Or go light with Edible Sarasota‘s Roasted Root Vegetable Salad with Maple-Apple Cider Vinaigrette.
Image: Caraway Bacon Root Vegetables, Edible Communities
The poaching enhances and concentrates the natural flavors of these fall and winter vegetables, making it one of our favorite ways to showcase peak-season produce. The recipe calls for radishes, small turnips, carrots and pearl onions, but you can substitute your favorite seasonal vegetables.
Recipe from Edible Ottawa
Often mistaken for white carrots at the store, parsnips are one of our favorite underrated seasonal produce items. Tender and sweet parsnips get a spicy kick in these Roasted Parsnips with Harissa. Or add warm, sweet and savory notes with Edible Boston‘s Roasted Parsnips with Pancetta and Dates. Or start somewhere familiar with Edible Alaska’s Mashed Parsnips with Crème Fraîche, a deliciously tangy and slightly sweet take on the classic mashed potatoes.
Image: Roasted Parsnips with Harissa, Edible Communities
The toasted pecans and praline lacquer (made with Steen’s Cane Syrup) give this easy side dish a festive vibe perfect for your holiday table.
Recipe from Cooking at Home, shared by Edible Dallas & Fort Worth
Fragrant leeks and shredded carrots are bound together in this Custardy Leeks and Carrots with Gruyere casserole with eggs and crème fraîche then baked with a nutty cheese for a luxurious side or vegetarian main dish. Or for a lighter take on the pairing, try these Roasted Balsamic Red Carrots and Onions for an easy side dish that celebrates fall’s vibrant roots.
Recipes from Edible Boston
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Zesty and slightly bitter when raw, Belgian endives mellow out when cooking, turning buttery, slightly sweet and nutty—and met with ham and topped with melted cheese in this gratin, this dish will be present at every holiday table henceforth.
Recipe from Edible Vermont
While there’s nothing wrong with creamed spinach, we more often prefer heartier winter greens to stand out on the (full) plate. This Creamy Swiss Chard is full of earthy flavor balanced by the rich cream. Edible Northeast Florida‘s Creamed Kale with Savory Streusel is an updated take with a smoky cheddar mornay sauce and crunchy topping. Or go vegan with Edible Asheville‘s Collard Greens in Coconut Milk, which is heady with aromatics and a lightly spicy kick.
Image: Creamed Kale with Savory Streusel, Edible Northeast Florida
Cooked slowly in a bit of bacon so that the kale turns tender, flavorful and less bitter, the addition of shallots brings a touch of sweetness to these luscious greens.
Recipe from Edible Communities
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This casserole harkens (some of) us back to memories of our childhood holiday tables but there’s a big difference: It’s entirely homemade. Fresh string beans or haricots verts replace the canned string beans. Shiitakes form the base of a flavorful cream of mushroom soup. And fresh fried shallots take the place of French’s onions.
Recipe from Edible Boston
In this deliciously updated version, dried porcini and fresh portobello or crimini mushrooms form the cream of mushroom base of the green bean casserole.
Recipe from Edible South Florida
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Pearled barley does a shockingly convincing imitation of arborio rice in this dish. Wild mushrooms are luxurious in this dish but just as good are button or cremini mushrooms.
Recipe from Edible Communities
Edible Dallas & Fort Worth‘s Butternut-Spinach Pasta Shells on Basil Pesto works our go-to fall produce into a beautiful stuffing for pasta shells. Or try Edible Monterey Bay‘s Winter Squash Cappelletti with Crispy Brussels Sprouts, Roasted Apple, Brown Butter and Sage for a combination of fall flavors. Or if you’d rather a different fall favorite vegetable, Edible Dallas & Fort Worth‘s Roasted Sweet Potato Ravioli with Sage and Hazelnut Brown Butter is another crowd favorite.
Image: Winter Squash Cappelletti, Edible Monterey Bay
This Crab Mac and Cheese, with the mix of cheeses, local crab and a rich cracker topping, is elevated comfort food at its finest. Or put fall on blast with this herby, nutty and creamy vegetarian Pumpkin-Pecan Mac and Cheese.
Recipes from Edible Delmarva
The rich flavors of black rice (“forbidden” because this rare rice, highly coveted for its health benefits, in ancient China was eaten exclusively by royalty and forbidden to others), are livened up by the autumn fresh flavors of pomegranate and persimmons for a dish that’s utterly indulgent in a not-heavy way.
Recipe from Edible Santa Barbara
Deeply flavorful jollof rice is a classic one-pot West African dish traditionally served during celebrations and gatherings. Simmered in a rich blend of spiced tomatoes, peppers and aromatics, jollof rice plays beautifully with whatever is served at the holiday table. Edible East Bay‘s Oumar Diouf’s Festive Jollof Rice includes small chunks of lamb leg or shoulder. Or try the Vegan Jollof Rice from The New Vegan for our inclusive favorite.
Image: Oumar Diouf’s Festive Jollof Rice, Edible East Bay
Edible Alaska’s Festive Immune-boosting Wild Rice is chock-full of vibrant and nutritious ingredients with a blend of wild rice, wild mushrooms, fresh vegetables, dried cranberries, roasted chestnuts and herbs, cooked in chicken broth. Or plant-power your festivities with this pretty perfect Wild Rice and Cranberry Salad.
Image: Festive Immune-boosting Wild Rice, Edible Alaska
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Dark green, jewel red and bright orange, this salad is ready to join the festivities. You can use any winter squash for this recipe but try the delicata to start—it’s both beautiful and practical since it’s easier to cut and the skin is edible (and nutritious!).
Recipe from The Yellow Table
Edible Santa Barbara‘s Grilled Pear and Roasted Kale Salad boasts dark green leafy vegetables and scrumptious sweet pears. Edible Seattle‘s Olive & Cranberry Kale Salad is all of sweet, savory, nutty, salty and tangy; it’s super simple to make but can also be made a full day in advance. And with apples, pears, endives and radicchio, topped with brown butter pecans, pickled grapes and a yogurt and marjoram dressing, Edible Sea to Sky’s The Modern Waldorf kicks the classic up a notch (or five).
Image: Olive & Cranberry Kale Salad, Edible Seattle
Beautiful winter greens, sweet and nutty roasted chestnuts, cheese and olio nuovo—the season’s new harvest olive oil—come together in an elegantly simple seasonal celebration.
Recipe from Edible East Bay
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These Chickpea Flour Popovers prove that amazingly, you can make stunning gluten-free popovers that are delicious, crispy on the outside and tender on the inside. Or go traditional all the way with Edible Sarasota‘s Yorkshire Pudding, ancestor to the popover.
Image: Chickpea Flour Popovers, Edible Communities
This deliciously egg-enriched, slightly sweet, braided Jewish holiday staple is not only a treat at the holiday table but a gift that keeps on giving the days following for French toast, sandwich bread, bread pudding and more.
Recipe from Edible Phoenix
Is the holiday table complete without the cornbread? We think not. Edible Nutmeg‘s Sweet Corn Bread with Maple Cinnamon Butter is warm, sweet and wholly satisfying—and offers a vegan version. The Cracklin’ Cornbread from Sean Brock’s Heritage shared by Edible Michiana, is Southern savory with no flour and no sugar. Edible Boston‘s Sweet Potato Hot Water Cornbread with Whipped Honey Butter adds natural sweetness to the traditional hot water cornbread with the addition of roasted sweet potatoes. Delicious by any measure, Edible Ojai & Ventura County‘s Gluten-Free Cornbread can also be made vegan. And should you have an “Omg! I forgot the bread!” moment, reach for Edible Bozeman‘s Quicker Corn Bread recipe.
Image: Sweet Corn Bread, Edible Nutmeg
Basically a food group on Virginia’s Eastern Shore, this seasonal version is our favorite for the holidays.
Recipe from Edible Delmarva
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Sweet, tangy and oh so better homemade. The ingredients in Edible Madison’s Ginger Citrus Cranberry Sauce make it a delicious (and necessary) aid to digesting a heavy holiday meal. Or go for Edible Southeastern Massachusetts’ Bourbon Maple Cranberry Sauce, but plan to make it a day or two ahead to allow all of the flavors to meld.
Image: Ginger Citrus Cranberry Sauce, Edible Madison
We love the continuity of traditions at the holiday table, cranberry sauce being one, but does it have to be a sauce? Why not a relish? Or a chutney? Taste them and you’ll know why we’re making the case. This Cranberry-Orange Relish calls for four ingredients and a whiz in the food processor. Or embrace the tartness of cranberries and pair it with apricot, port and warm spices in Cranberry Apricot Port Chutney.
Recipes from Edible Boston
An easy, quirky, frozen delight, it’s hard to categorize this dish. It’s an alternative to traditional cranberry sauce but also a kind of sorbet—there’s no better way to say it than as described: it’s Jell-O salad-adjacent and it’s so fun you have to try it.
Recipe from Edible OKC
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