No Christmas Day is complete without a stellar lineup of sides. From the perfect roast potatoes to love them or hate them Brussels sprouts, these dishes are just as important as your turkey in our opinion. We've pulled together our favourite side recipes for the traditional roast to make your dinner as memorable as the day itself.

The Ultimate Christmas Gravy

Gravy is the cornerstone of any festive meal, tying all the flavours together in perfect harmony. A proper Christmas gravy should be rich, velvety, and bursting with depth. Start by roasting your turkey (or choice of meat) with plenty of aromatics—think onions, carrots, and garlic. Once done, deglaze the pan with a splash of white wine or port, scraping up all the delicious bits. Simmer the juices with homemade stock, fresh herbs like thyme and sage, and a knob of butter to finish. For an extra kick, stir in a spoonful of cranberry sauce.

Pro Tip: Make it ahead and freeze it to save time on the big day.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Serves: 8

Ingredients:

  • 2 tablespoons olive oil or butter
  • 1 onion, roughly chopped
  • 2 carrots, chopped
  • 2 garlic cloves, smashed
  • Pan drippings from roasted meat (optional but a very good idea)
  • 500ml chicken or vegetable stock (homemade or good quality store-bought)
  • 100ml white wine or port
  • 1 tablespoon flour
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon cranberry sauce (optional)
  • Salt and black pepper to taste

Instructions:

  1. Sauté the base: Heat olive oil or butter in a pan over medium heat. Add onions, carrots, and garlic, and sauté for 5-7 minutes until softened and slightly golden.
  2. Deglaze: Pour in white wine or port and simmer for 2-3 minutes, scraping up any browned bits from the pan.
  3. Simmer the stock: Add stock, pan drippings (if using), thyme, and bay leaf. Stir in the flour and whisk to remove lumps. Let it simmer for 15-20 minutes until it thickens slightly.
  4. Strain and season: Strain the gravy into a clean saucepan to remove solids. Stir in cranberry sauce for a festive twist, then season with salt and black pepper.
  5. Finish: Keep warm until ready to serve.

Sticky Root Vegetables

Give your carrots, parsnips, and sweet potatoes the festive treatment by roasting them to caramelised perfection. Toss them in olive oil, maple syrup, and a pinch of thyme for a gorgeous glaze that’s sweet and savoury. For a pop of texture, sprinkle with toasted pecans or walnuts before serving.

Why You’ll Love It: It’s a simple yet show-stopping side that complements any main dish.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Serves: 6

Ingredients:

  • 4 carrots, peeled and halved lengthways
  • 4 parsnips, peeled and halved lengthways
  • 2 sweet potatoes, cut into wedges
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper to taste
  • Optional: 2 tablespoons toasted pecans or walnuts

Instructions:

  1. Preheat the oven: Set your oven to 200°C (400°F).
  2. Prepare the vegetables: Place carrots, parsnips, and sweet potatoes on a baking tray. Drizzle with olive oil, maple syrup, and sprinkle with thyme, salt, and pepper. Toss to coat evenly.
  3. Roast: Roast for 30-40 minutes, tossing halfway through, until the vegetables are caramelised and tender.
  4. Finish: Top with toasted pecans or walnuts before serving for added texture.

Roasted Brussels Sprouts with a Twist

Brussels sprouts get an unfair reputation, but when roasted properly, they’re crisp, caramelised, and full of flavour. Halve the sprouts and toss them in olive oil, sea salt, and black pepper. Roast until golden, then drizzle with balsamic glaze and scatter crispy pancetta or toasted hazelnuts on top.

For a Vegan Option: Replace pancetta with pomegranate seeds for a burst of colour and tangy sweetness.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Serves: 6

Ingredients:

  • 500g Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic glaze
  • Salt and black pepper to taste
  • Optional: 4 slices pancetta, diced, or 2 tablespoons pomegranate seeds

Instructions:

  1. Preheat the oven: Heat to 200°C (400°F).
  2. Season the sprouts: Place Brussels sprouts on a baking tray, drizzle with olive oil, and season with salt and pepper. Toss to coat.
  3. Roast: Roast for 20-25 minutes, shaking the tray halfway, until crispy and golden.
  4. Finish: Drizzle with balsamic glaze and sprinkle with pancetta or pomegranate seeds before serving.

Vegan Nut Roast

Perfect for plant-based guests, a nut roast is hearty, wholesome, and packed with flavour. Combine chopped chestnuts, walnuts, and almonds with sautéed onions, garlic, carrots, and mushrooms. Stir in breadcrumbs, fresh herbs, and a dollop of cranberry sauce for festive flair. Bake until golden and serve in slices with vegan gravy.

Serve With: A side of minty smashed peas for extra freshness.

Prep Time: 20 minutes | Cooking Time: 1 hour | Serves: 6

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 carrot, grated
  • 200g mushrooms, finely chopped
  • 100g chestnuts, chopped
  • 100g walnuts, chopped
  • 100g almonds, chopped
  • 100g breadcrumbs
  • 2 tablespoons cranberry sauce
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons ground flaxseed mixed with 5 tablespoons water (flax egg)
  • Salt and black pepper to taste

Instructions:

  1. Preheat the oven: Set to 180°C (350°F). Grease and line a loaf tin.
  2. Sauté vegetables: Heat olive oil in a pan and fry the onion, garlic, and carrot for 5-7 minutes. Add mushrooms and cook until softened.
  3. Mix: Combine the cooked veggies with chestnuts, nuts, breadcrumbs, thyme, flax egg, and cranberry sauce. Season with salt and pepper.
  4. Bake: Press the mixture into the loaf tin and bake for 45-50 minutes until firm and golden.
  5. Cool and slice: Let it rest for 5-10 minutes before slicing.

Perfect Roast Potatoes

No Christmas meal is complete without the perfect roast potatoes. To achieve crispy-on-the-outside, fluffy-on-the-inside magic, parboil peeled potatoes until soft, then rough up their edges by shaking them in the pan. Toss in duck fat or olive oil with rosemary, garlic cloves, and a sprinkle of sea salt. Roast in a hot oven until golden and irresistibly crunchy.

Top Tip: For an ultra-crisp finish, add a spoonful of semolina when shaking the potatoes.

Prep Time: 15 minutes | Cooking Time: 1 hour | Serves: 6

Ingredients:

  • 1.5kg floury potatoes (Maris Piper or King Edward), peeled and cut into large chunks
  • 4 tablespoons duck fat or olive oil
  • 4 garlic cloves, smashed
  • 2 sprigs rosemary
  • 1 tablespoon semolina (optional)
  • Salt to taste

Instructions:

  1. Preheat the oven: Heat to 220°C (425°F).
  2. Parboil the potatoes: Boil the potatoes in salted water for 8-10 minutes. Drain and shake the pot to roughen the edges.
  3. Coat in fat: Toss the potatoes in duck fat or olive oil. Sprinkle with semolina for extra crispiness.
  4. Roast: Spread potatoes in a single layer on a tray. Add garlic and rosemary. Roast for 45-50 minutes, turning halfway, until golden and crispy.

Minty Smashed Peas

For a vibrant green addition to your plate, smashed peas with mint are a light and refreshing side dish. Simply boil frozen peas, drain, and mash lightly with a splash of olive oil, salt, and plenty of fresh mint. Add a squeeze of lemon juice for extra zing.

Why You’ll Love It: It balances the richness of other sides beautifully.

Prep Time: 5 minutes | Cooking Time: 5 minutes | Serves: 6

Ingredients:

  • 300g frozen peas
  • 2 tablespoons olive oil
  • 1 handful fresh mint leaves, chopped
  • 1 teaspoon lemon juice
  • Salt and black pepper to taste

Instructions:

  1. Cook peas: Boil the peas for 3-4 minutes until tender. Drain well.
  2. Smash and season: Mash the peas lightly with a fork or potato masher. Stir in olive oil, mint, lemon juice, salt, and pepper.
  3. Serve: Spoon into a serving dish and garnish with extra mint leaves.

Creamy Potato & Parsnip Gratin

Rich, indulgent, and perfect for a crowd, a potato and parsnip gratin is comfort food at its finest. Layer thinly sliced potatoes and parsnips in a baking dish, then pour over a mixture of double cream, garlic, thyme, and a hint of nutmeg. Top with grated Gruyère or Parmesan and bake until bubbly and golden.

Make It Ahead: Assemble the dish the day before and pop it in the oven when needed.

Prep Time: 15 minutes | Cooking Time: 1 hour | Serves: 6

Ingredients:

  • 4 large potatoes, thinly sliced
  • 3 parsnips, thinly sliced
  • 500ml double cream
  • 2 garlic cloves, crushed
  • 1 teaspoon thyme
  • Pinch of nutmeg
  • 50g grated Gruyère or Parmesan
  • Salt and black pepper

Instructions:

  1. Preheat the oven: Heat to 180°C (350°F). Grease a baking dish.
  2. Prepare cream mixture: Heat cream, garlic, thyme, nutmeg, salt, and pepper in a saucepan over low heat until warm (do not boil).
  3. Layer: In the baking dish, layer potatoes and parsnips, pouring a little cream mixture over each layer.
  4. Bake: Top with cheese and bake for 50-60 minutes until golden and bubbling.

Festive Christmas Cocktail: Cranberry Fizz

Bring some sparkle to your Christmas table with a Cranberry Fizz. Combine cranberry juice, Prosecco, and a splash of orange liqueur in a champagne flute. Garnish with fresh cranberries, a twist of orange peel, and a sprig of rosemary for a festive flourish.

Non-Alcoholic Version: Swap Prosecco for sparkling water or alcohol-free bubbles

Prep Time: 5 minutes | Serves: 1

Ingredients:

  • 50ml cranberry juice
  • 25ml orange liqueur
  • Chilled Prosecco or sparkling water (for non-alcoholic version)
  • Fresh cranberries and rosemary for garnish

Instructions:

  1. Pour cranberry juice and orange liqueur into a champagne flute.
  2. Top with chilled Prosecco or sparkling water.
  3. Garnish with fresh cranberries and a rosemary sprig.
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