20 Savory Side Recipes for Christmas Ham

Kicking off the holiday season means one thing: that gorgeous glazed ham taking center stage. But what about the sides? From creamy scalloped potatoes to tangy green beans, these 20 savory recipes will make your Christmas dinner unforgettable. Let’s dive in!

Roasted Garlic Parmesan Green Beans

Perfectly crispy and savory, these roasted green beans are tossed with garlic and parmesan for an irresistible side dish. They're quick to prep and bake to golden perfection.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 pound fresh green beans, trimmed
• 4 cloves garlic, thinly sliced
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup freshly grated parmesan cheese

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the trimmed green beans, sliced garlic, olive oil, salt, and pepper. Toss until everything is evenly coated.
3. Spread the green beans in a single layer on the prepared baking sheet. Make sure they're not overlapping, or they'll steam instead of roast. Use two sheets if needed.
4. Roast for 10 minutes, then remove from the oven. Sprinkle the grated parmesan evenly over the green beans.
5. Return to the oven and roast for another 8-10 minutes, until the cheese is melted and the beans are crispy at the edges. Keep an eye on them to prevent burning.
6. Remove from the oven and let cool for 2 minutes before serving. The cheese will set slightly as it cools.

Just imagine that crispy, cheesy crunch with a hint of garlic—perfect alongside a steak or a simple chicken dinner. These green beans are so good, you might want to double the batch!

Honey Glazed Carrots with Thyme

Vibrant, tender carrots glazed with sweet honey and fragrant fresh thyme make a simple yet elegant side dish. This recipe comes together in under 30 minutes and pairs perfectly with roast chicken or pork.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb fresh carrots, peeled and sliced into 1/4-inch rounds
• 2 tbsp unsalted butter
• 2 tbsp pure honey
• 1 tsp fresh thyme leaves, plus extra sprigs for garnish
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Slice the peeled carrots into even 1/4-inch rounds so they cook uniformly.
2. In a large skillet over medium heat, melt the unsalted butter until it foams.
3. Add the sliced carrots, fine sea salt, and freshly ground black pepper. Stir to coat and cook for 5 minutes, stirring occasionally.
4. Reduce heat to medium-low and pour in the pure honey. Stir gently to glaze the carrots. Cook for another 10-12 minutes, until the carrots are tender but not mushy—a fork should slide in easily. Tip: Keep the heat low to avoid burning the honey.
5. Sprinkle the fresh thyme leaves over the carrots and toss gently. Cook for 1 more minute to release the herb's aroma. Tip: Add thyme at the end to preserve its bright flavor.
6. Transfer to a serving dish and garnish with a few fresh thyme sprigs. Tip: For extra shine, toss in a tiny pat of butter right before serving.

Glazed carrots emerge with a beautiful glossy sheen and a perfect balance of sweetness and earthiness. Serve them alongside a juicy roast or pile them onto a bed of creamy mashed potatoes for a comforting meal.

Creamy Mashed Potatoes with Chives

A good mashed potato is comfort food at its finest, and this creamy, buttery version with fresh chives is a total crowd-pleaser. You'll love how simple it is to whip up for any weeknight dinner or holiday feast.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 4 tbsp unsalted butter, cubed
• 1/2 cup heavy cream
• 1/4 cup fresh chives, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Place the potato chunks in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of kosher salt (from the measured amount) to the water. Starting with cold water ensures even cooking from the outside in.
2. Bring the water to a boil over high heat, then reduce to a medium simmer. Cook until the potatoes are fork-tender, about 15-20 minutes. Test by piercing a piece with a fork; it should slide off easily.
3. Drain the potatoes in a colander and return them to the hot pot. Let them sit for 1-2 minutes to steam off excess moisture. This step prevents watery mashed potatoes.
4. Use a potato masher to mash the potatoes until mostly smooth, leaving a few small lumps for texture. Avoid over-mashing, which can make them gummy.
5. Add the cubed butter and heavy cream. Continue mashing or switch to a wooden spoon, mixing until the butter is melted and the potatoes are creamy and smooth. For an extra-fluffy texture, gently warm the cream before adding.
6. Fold in the chopped chives, reserving a pinch for garnish. Season with the remaining kosher salt (if needed) and the freshly ground black pepper. Taste and adjust seasoning.

Go ahead and pile these creamy mashed potatoes onto your plate next to a juicy steak or roasted chicken. The rich, buttery flavor with a hint of fresh chive makes every bite feel indulgent yet perfectly balanced.

Brown Sugar Glazed Brussels Sprouts with Bacon

Finally, a side dish that steals the spotlight—these Brussels sprouts are roasted until caramelized, then tossed with a sweet brown sugar glaze and crispy bacon. Perfect for holidays or weeknights!

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Brussels Sprouts

• 1 pound fresh Brussels sprouts, trimmed and halved
• 2 tablespoons extra virgin olive oil
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper

For the Glaze

• 4 slices thick-cut bacon, chopped
• ¼ cup packed light brown sugar

Instructions

1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the sprouts in a single layer on the prepared baking sheet. Roast for 20 minutes, flipping halfway through, until tender and lightly browned.
4. While the sprouts roast, cook the chopped bacon in a skillet over medium heat, stirring occasionally, until crisp, about 5-7 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 tablespoon of drippings in the skillet.
5. Reduce heat to low. Add the brown sugar to the reserved drippings and stir constantly until melted and smooth, about 1-2 minutes. (Tip: Watch carefully to avoid burning.)
6. Remove the roasted sprouts from the oven and return them to the large bowl. Pour the brown sugar glaze over the sprouts, add the cooked bacon, and toss gently to coat.
7. Return the glazed sprouts to the baking sheet (or a clean one) and spread in a single layer. Roast for another 5 minutes until the glaze is bubbly and caramelized. (Tip: For extra caramelization, switch to broil for the last minute.)

Rich and tender on the inside with crispy, sweet edges, these sprouts are balanced by the smoky, salty bacon. They pair beautifully with roasted chicken or steak—and might just become your new favorite veggie dish.

Scalloped Potatoes with Gruyere

Don't you just love a side dish that steals the show? These scalloped potatoes with Gruyere are exactly that—layers of tender potatoes soaked in a rich, creamy cheese sauce. They're pure comfort in every bite.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 60 minutes

Ingredients

• 2 lbs Yukon Gold potatoes (about 4-5 medium), thinly sliced (1/8-inch thick)
• 2 cups shredded Gruyere cheese (about 8 oz), preferably freshly shredded
• 1.5 cups heavy cream
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg
• 1 tsp fresh thyme leaves (for garnish)

Instructions

1. Preheat your oven to 375°F. Generously butter a 9×13-inch baking dish.
2. Peel the potatoes and slice them into 1/8-inch thick rounds. Pro tip: use a mandoline slicer for even, consistent slices.
3. In a small saucepan, combine the heavy cream, butter, minced garlic, salt, pepper, and nutmeg. Heat over medium heat until just simmering, then remove from the heat.
4. Layer one-third of the potato slices in the prepared dish, overlapping slightly. Pour one-third of the cream mixture over the top, then sprinkle one-third of the shredded Gruyere. Repeat this layering twice more, finishing with a generous layer of cheese.
5. Cover the dish tightly with aluminum foil and bake for 45 minutes. The potatoes should be tender when pierced with a knife.
6. Remove the foil and continue baking for 15-20 minutes, until the top is golden brown and the sauce is bubbly. Tip: let the dish rest for 10 minutes before serving—this helps the layers set and makes slicing easier.
7. Sprinkle fresh thyme leaves over the top just before serving.

A truly decadent side, these scalloped potatoes are creamy, cheesy, and perfectly golden on top. Serve them alongside a roast chicken or a simple green salad for a complete meal that feels extra special.

Maple Roasted Sweet Potatoes with Pecans

Diving into this recipe, you'll find that maple roasted sweet potatoes with pecans are the perfect side dish for any fall meal. They're sweet, nutty, and incredibly easy to throw together. Trust me, even picky eaters will ask for seconds.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 35 minutes

Ingredients

Main Ingredients

• 2 lbs large sweet potatoes, peeled and cut into 1-inch cubes
• 3 tablespoons pure maple syrup
• 1/2 cup toasted pecan halves
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the cubed sweet potatoes, melted butter, maple syrup, salt, pepper, and cinnamon. Toss well until every piece is evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Make sure they aren't crowded — that helps them roast rather than steam.
4. Roast for 20 minutes, then remove from the oven and stir the sweet potatoes gently. Sprinkle the pecan halves over the top.
5. Return to the oven and roast for another 15 minutes, or until the sweet potatoes are fork-tender and the edges are caramelized. Keep an eye on the pecans; they can burn quickly in the last few minutes.
6. Let them rest on the baking sheet for 2-3 minutes before serving. The glaze will set slightly, making them even more irresistible.

Not only are these sweet potatoes tender and sweet, but the crunchy pecans add a lovely contrast that makes every bite interesting. You can serve them alongside roasted chicken, turkey, or even as a cozy weeknight side. Leftovers are fantastic chopped and tossed into salads for a sweet-savory crunch.

Garlic Butter Sautéed Mushrooms

Whip up a side dish that's ready in minutes. These garlic butter sautéed mushrooms are earthy, aromatic, and perfect alongside steak or pasta.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

For the Mushrooms

• 1 lb fresh cremini mushrooms, wiped clean and thickly sliced
• 2 tbsp unsalted butter, cut into pieces
• 2 tbsp rich extra-virgin olive oil
• 4 cloves garlic, minced
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper
• 2 tbsp finely chopped fresh parsley
• 1 tsp fresh lemon juice

Instructions

1. Heat a large skillet over medium-high heat. Add the olive oil and let it shimmer, about 30 seconds.
2. Add the mushroom slices in a single layer; don't overcrowd. (Tip: Work in batches if needed to ensure browning, not steaming.)
3. Cook undisturbed for 3 minutes until the mushrooms release their moisture and edges become golden.
4. Flip the mushrooms and add the butter and garlic. Stir to coat and cook for another 2 minutes, until garlic is fragrant and mushrooms are tender.
5. (Tip: For deeper flavor, let the butter brown slightly – watch for nutty aroma.)
6. Season with salt and pepper. Stir in the parsley and lemon juice. Cook for 30 seconds more.
7. (Tip: Lemon juice brightens the dish; add just before serving to keep parsley vibrant.)
8. Remove from heat and serve immediately.

Once plated, you'll notice a glossy sheen from the butter and a rich, savory aroma. They're delicious piled onto crusty bread or spooned over a juicy steak. Every bite is tender, garlicky, and utterly satisfying.

Roasted Asparagus with Lemon and Parmesan

Kick off spring with this simple yet elegant side dish: Roasted Asparagus with Lemon and Parmesan. It's quick, flavorful, and perfect for any meal.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 12 minutes

Ingredients

For the asparagus

• 1 lb fresh asparagus spears, trimmed
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely grated lemon zest
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup finely grated Parmesan cheese
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Trim the woody ends off 1 lb fresh asparagus spears. A pro tip: bend each spear gently until it snaps naturally – that's where the tender part begins.
3. Spread the asparagus in a single layer on the baking sheet. Drizzle with 2 tbsp rich extra virgin olive oil and toss to coat evenly. Don't overcrowd; use two sheets if needed for even roasting.
4. Sprinkle with 1/2 tsp flaky sea salt and 1/4 tsp freshly ground black pepper.
5. Roast for 10-12 minutes, until bright green and tender-crisp when pierced with a fork.
6. Remove from the oven and immediately drizzle with 2 tbsp freshly squeezed lemon juice.
7. While still hot, sprinkle with 1 tsp finely grated lemon zest and 1/4 cup finely grated Parmesan cheese. The heat will melt the cheese perfectly.
8. Serve warm. For extra golden topping, pop under the broiler for 1 minute (watch closely!).

A plate of these roasted asparagus spears is a bright addition to any dinner table. The tangy lemon and nutty parmesan complement the tender spears beautifully. Enjoy as a side with grilled chicken or alongside a simple pasta.

Cheesy Broccoli Rice Casserole

Kick off your weeknight dinner with this ultra-comforting Cheesy Broccoli Rice Casserole. It's creamy, cheesy, and packed with tender broccoli—all baked into a golden, bubbly dish that feels like a hug in a bowl.

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

Ingredients

For the Casserole

• 2 cups cooked white rice, cooled
• 3 cups fresh broccoli florets
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 ½ cups whole milk
• 1 ½ cups shredded sharp cheddar cheese
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon smoked paprika (optional)

For the Topping

• ½ cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• ¼ cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Blanch the broccoli florets in a pot of boiling salted water for 2 minutes until bright green. Drain and rinse under cold water to stop cooking; set aside. (Tip: Blanching keeps the broccoli vibrant and tender-crisp.)
3. In a large skillet over medium heat, melt 2 tablespoons butter. Add the diced onion and cook 3-4 minutes until softened. Add garlic and cook 1 minute more.
4. Sprinkle the flour over the onion mixture and whisk constantly for 1 minute to cook the raw flour taste.
5. Slowly pour in the milk while whisking. Continue cooking, whisking often, until the sauce thickens, about 3-4 minutes.
6. Remove from heat and stir in the shredded cheddar, salt, pepper, and paprika until smooth and melted.
7. In a large bowl, combine the cooked rice, blanched broccoli, and the cheese sauce. Mix gently until everything is evenly coated.
8. Transfer the mixture to the prepared baking dish and spread evenly.
9. In a small bowl, mix the panko breadcrumbs with melted butter and Parmesan cheese. Sprinkle this topping over the casserole. (Tip: Toasting the panko beforehand gives extra crunch, but topping raw works too.)
10. Bake uncovered for 25-30 minutes until the casserole is bubbly and the topping is golden brown.
11. Let it rest for 5 minutes before serving. (Tip: Resting helps the casserole set, making slices neat and creamy.)

Serve this casserole as a hearty side or a main dish with a simple green salad. The creamy cheese sauce wraps every grain of rice and each broccoli floret, while the crunchy panko topping adds a satisfying contrast.

Sautéed Green Beans with Almonds

Vibrant green beans are just a quick sauté away from being the star of your dinner table. With buttery richness and crunchy almonds, this side dish comes together in minutes and adds a pop of color to any plate.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

• 1 pound fresh green beans, trimmed
• 2 tablespoons unsalted butter
• 1/3 cup sliced almonds
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Trim the tough ends off the green beans – you'll need about 1 pound. (Tip: If you're short on time, buy pre-trimmed beans.)
2. Melt 2 tablespoons unsalted butter in a large skillet over medium-high heat until foamy. (Tip: Use a stainless steel or cast-iron skillet for the best browning.)
3. Add the green beans in a single layer – don't overcrowd, or they'll steam instead of sauté. Cook 5-7 minutes, stirring occasionally, until they're bright green and tender-crisp.
4. Push the beans to one side and add 1/3 cup sliced almonds to the open space. Cook 2-3 minutes, stirring often, until the almonds are golden and fragrant. (Tip: Watch them closely – almonds burn fast!)
5. Toss the almonds with the beans. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Stir to combine and serve immediately.

Juicy, buttery, and perfectly crunchy, these green beans are a weeknight win. They pair beautifully with roasted chicken or grilled fish, and you can swap the almonds for pecans or walnuts for a twist.

Roasted Root Vegetables with Herbs

For a cozy side dish that screams autumn, these roasted root vegetables are a must-try. They’re tossed with fresh herbs and olive oil, then roasted until tender and caramelized.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

For the Roasted Vegetables

• 2 lbs assorted root vegetables (such as farm-fresh carrots, earthy beets, creamy parsnips, and sweet potatoes), peeled and cut into 1-inch cubes
• 2 tablespoons fresh rosemary leaves, finely chopped
• 1 tablespoon fresh thyme leaves
• 3 tablespoons rich extra virgin olive oil
• 1 teaspoon flaky sea salt
• 1/2 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Peel the root vegetables and chop them into uniform 1-inch cubes. Keeping them the same size ensures even cooking.
3. In a large bowl, combine the vegetable cubes with the chopped rosemary, thyme leaves, olive oil, salt, and pepper. Toss well to coat each piece.
4. Spread the vegetables in a single layer on the prepared baking sheet. Don’t overcrowd—use two sheets if needed so they roast instead of steam.
5. Roast for 20 minutes, then flip the vegetables with a spatula for even browning.
6. Continue roasting for another 20 minutes, until the vegetables are tender when pierced with a fork and have golden-brown edges.
7. Remove from the oven and let rest for 2 minutes before serving.

You’ll love the sweet, earthy flavors and the crispy edges. Serve them alongside a roast chicken or over a bed of quinoa for a hearty meal.

Cranberry Orange Roasted Carrots

So these Cranberry Orange Roasted Carrots are the perfect side dish for any holiday meal. They're tangy, slightly sweet, and so easy to throw together. You'll love how the cranberries burst and the orange zest brightens everything up.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

Produce

• 1 lb fresh carrots, peeled and cut into 2-inch sticks
• 1/2 cup fresh cranberries
• 1 large orange, zested

Pantry

• 2 tbsp extra virgin olive oil
• 2 tbsp honey
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the carrot sticks with olive oil, salt, and pepper until evenly coated.
3. Spread the carrots in a single layer on the prepared baking sheet. Tip: don't overcrowd—give them space to caramelize.
4. Roast for 15 minutes, then remove from oven and add the fresh cranberries and orange zest. Drizzle with honey and toss gently.
5. Return to the oven and roast for another 10 minutes, until the carrots are tender and cranberries have softened.
6. Serve warm, garnished with extra orange zest if desired.

Really, the texture is perfectly tender with a slight chew from the cranberries. The bright orange and tart cranberry flavors make these carrots a standout side dish that pairs well with roasted chicken or turkey.

Creamed Spinach with Parmesan

This creamed spinach with Parmesan is a perfect side dish for any meal, combining tender spinach with a luscious cream sauce and nutty Parmesan. You'll love how simple it is to whip up.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 1 pound fresh baby spinach
• 2 tablespoons rich unsalted butter
• 3 fresh garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup finely grated Parmesan cheese
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg

Instructions

1. Melt the unsalted butter in a large skillet over medium heat. Tip: Using unsalted butter lets you control the salt level.
2. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Be careful not to burn the garlic.
3. Add the fresh baby spinach in handfuls, stirring after each addition until it wilts. Tip: Don't overcrowd the pan; add spinach in batches for even wilting.
4. Pour in the heavy cream and bring to a gentle simmer. Tip: Use full-fat heavy cream for the richest sauce.
5. Reduce the heat to low and stir in the finely grated Parmesan cheese until fully melted and smooth.
6. Season with fine sea salt, freshly ground black pepper, and a pinch of freshly grated nutmeg. Tip: Grate nutmeg fresh for the best aroma.
7. Let the mixture simmer for 3-4 minutes, stirring occasionally, until the sauce thickens and coats the spinach. Taste and adjust seasoning if needed.

Not only is this creamed spinach incredibly creamy and rich, but the nutty Parmesan adds a delightful depth. Serve it alongside a juicy steak or roasted chicken for a restaurant-quality side at home.

Baked Mac and Cheese with Ham Bits

Zipping up your weeknight dinner with this creamy, cheesy baked mac and cheese studded with savory ham bits. It's comfort food at its finest—easy to throw together and perfect for using up leftover ham.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Mac and Cheese

• 1 lb elbow macaroni
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup diced cooked ham
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat oven to 375°F. Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente, about 8 minutes. Drain and set aside. (Tip: Don't overcook because it will bake further.)
2. In the same pot, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to make a roux.
3. Slowly pour in milk and heavy cream, whisking continuously. Cook until thickened, about 5 minutes. (Tip: For a smoother sauce, warm the milk before adding.)
4. Remove from heat. Stir in shredded cheddar and Gruyère until melted. Add Dijon mustard, smoked paprika, salt, and pepper. Fold in cooked macaroni and diced ham.
5. Transfer mixture to a greased 9×13 baking dish. Sprinkle panko breadcrumbs evenly on top.
6. Bake for 25-30 minutes until bubbly and golden brown. Let cool for 5 minutes before serving.

Serve this mac and cheese hot—the creamy interior contrasts beautifully with the crispy panko topping. For extra indulgence, sprinkle with fresh parsley or a dash of hot sauce. Enjoy every cheesy, hammy bite!

Maple Dijon Roasted Brussels Sprouts

Who knew Brussels sprouts could be this addictive? Roasting them with maple syrup and Dijon mustard turns these little cabbages into caramelized, tangy-sweet bites that even veggie skeptics love.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Brussels Sprouts

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp rich extra virgin olive oil
• 1/4 cup pure maple syrup
• 2 tbsp whole grain Dijon mustard
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, whisk together the olive oil, maple syrup, Dijon mustard, salt, and pepper until smooth. (Tip: Use whole grain mustard for extra texture, but smooth Dijon works too.)
3. Add the Brussels sprouts to the bowl and toss until each piece is well coated. (Tip: Make sure sprouts are dry before tossing to help caramelization.)
4. Spread the sprouts in a single layer on the prepared baking sheet, cut side down. (Tip: Cut side down ensures maximum browning and caramelization.)
5. Roast for 20-25 minutes, flipping halfway through, until sprouts are tender and edges are caramelized. (Tip: For extra crispiness, broil for the last 1-2 minutes, watching closely.)
6. Remove from oven and let cool slightly before serving. (Tip: Letting them sit for a few minutes helps the glaze set and makes them easier to handle.)

How perfectly these sprouts balance sweet and tangy with a hint of heat from the mustard. They're fantastic as a side for roast chicken or piled on a grain bowl for a hearty lunch.

Southern Style Collard Greens

Okay, let me tell you about my absolute favorite way to cook collard greens – low and slow with smoky ham hocks. This Southern staple is all about patience and flavor, and once you try them this way, you'll never go back.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 120 minutes

Ingredients

• 2 pounds fresh collard greens
• 2 smoked ham hocks (about 1.5 pounds total)
• 1 sweet onion, chopped
• 4 cloves garlic, minced
• 6 cups rich chicken broth
• 2 tablespoons tangy apple cider vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon coarse salt
• 1/2 teaspoon cracked black pepper
• Pinch of sugar

Instructions

1. Wash 2 pounds fresh collard greens thoroughly, then strip the leaves from the tough stems. Stack the leaves, roll them tightly, and slice crosswise into 1-inch ribbons. (Tip: The roll-and-slice method makes quick work of chopping.)
2. In a large Dutch oven or heavy pot over medium-high heat, add 2 smoked ham hocks (about 1.5 pounds total). Cook for 4-5 minutes per side until nicely browned. (Tip: Browning the hocks adds deep smoky flavor to the potlikker.)
3. Add 1 chopped sweet onion and 4 minced garlic cloves to the pot. Sauté for 3-4 minutes until the onion is translucent and fragrant.
4. Pour in 6 cups rich chicken broth, 2 tablespoons tangy apple cider vinegar, 1/2 teaspoon crushed red pepper flakes, 1 teaspoon coarse salt, 1/2 teaspoon cracked black pepper, and a pinch of sugar. Stir to combine.
5. Bring the liquid to a boil, then reduce heat to low. Add all the collard greens, pushing them down into the liquid. Cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until the greens are very tender. (Tip: Low and slow is key – rushing leads to tough greens.)
6. After cooking, remove the ham hocks from the pot. Once cool enough to handle, shred the meat off the bones, discarding any fat and bones. Return the shredded meat to the pot and stir in. (Tip: Don't skip the shredded meat – it's the best part!)
7. Taste and adjust seasoning with more salt or vinegar if desired. Serve hot with a slotted spoon, making sure to get plenty of potlikker.

A bowl of these collard greens is pure comfort – tender, savory, with a hint of smoke. Serve them with cornbread for sopping up the potlikker, or alongside fried chicken for a true Southern feast.

Roasted Cauliflower with Cheddar

Not your average veggie side, this roasted cauliflower gets a golden, cheesy crust that'll have everyone reaching for seconds.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

Produce

• 1 large head cauliflower, cut into florets

Pantry

• 3 tablespoons rich extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika

Dairy

• 1 cup sharp cheddar cheese, freshly shredded

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the cauliflower florets, olive oil, salt, pepper, garlic powder, and paprika. Toss well until each floret is evenly coated. (Tip: Use your hands to massage the seasoning into the cauliflower for better flavor.)
3. Spread the cauliflower in a single layer on the prepared baking sheet. Avoid overcrowding—if needed, use two sheets so the cauliflower roasts instead of steams.
4. Roast for 20 minutes, or until the cauliflower is tender and lightly browned on the edges. (Tip: For extra caramelization, flip the florets halfway through.)
5. Sprinkle the cheddar cheese evenly over the cauliflower. Return to the oven and roast for another 8–10 minutes, until the cheese is melted, bubbly, and golden brown. Let it cool for 2 minutes before serving.

The cheese gets perfectly crispy on the edges while the cauliflower stays tender inside. Serve it as a side with grilled chicken or as a main over a bed of quinoa with a drizzle of balsamic glaze.

Honey Butter Corn on the Cob

Unless you've tried honey butter corn on the cob, you're missing out on summer's sweetest side dish. Grilling adds a smoky char that takes it over the top, and it's so easy to whip up.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 4 ears fresh corn on the cob, husks and silk removed
• 1/4 cup unsalted butter, softened
• 2 tablespoons sweet honey
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon finely ground black pepper

Instructions

1. Preheat your grill to medium-high heat, about 400°F. This ensures a good sear without burning the corn.
2. In a small bowl, mix together the softened unsalted butter and sweet honey until smooth and well combined. Set aside.
3. Place the shucked corn directly on the grill grates. Cook for 10-15 minutes, turning every 2-3 minutes with tongs, until the kernels are tender and charred in spots. Tip: If the husks are still on, you can soak them first to prevent burning, but for this recipe we're grilling them naked for maximum char.
4. Remove the corn from the grill and immediately brush each ear with the honey butter mixture while still hot. The heat will help the butter melt and soak in.
5. Sprinkle the flaky sea salt and finely ground black pepper evenly over the buttered corn. Serve hot.

Just one bite of this sweet, smoky corn will have you reaching for another ear. The honey butter caramelizes slightly on the grill, creating a sticky, rich glaze that pairs perfectly with the charred kernels. Serve it alongside burgers or grilled chicken for a crowd-pleasing side.

Garlic Roasted Potatoes with Rosemary

Kicking off this week's roundup with a side dish that's impossible to resist: Garlic Roasted Potatoes with Rosemary.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

• 1.5 lbs baby Yukon Gold potatoes, halved or quartered
• 4 cloves fresh garlic, smashed
• 3 tablespoons rich extra virgin olive oil
• 1 tablespoon fresh rosemary leaves, roughly chopped (or 1 teaspoon dried)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 425°F. Place a rack in the middle position.
2. Wash and dry the potatoes thoroughly. Cut any larger ones into bite-sized pieces; halve smaller ones.
3. In a large bowl, combine the potatoes, smashed garlic cloves, olive oil, chopped rosemary, salt, and pepper. Toss well to coat evenly.
4. Spread the potatoes in a single layer on a rimmed baking sheet. (Tip: Don't overcrowd—use two pans if needed to ensure crispiness.)
5. Roast for 20 minutes, then flip the potatoes with a spatula. (Tip: Resist the urge to stir too often; letting them sit helps browning.)
6. Continue roasting for another 10-15 minutes, until the potatoes are golden brown and tender when pierced with a fork. (Tip: For extra crispiness, broil for the last 2 minutes, watching carefully.)
7. Remove from oven and let cool for 2 minutes before serving. Garnish with extra fresh rosemary if desired.

Not only do these potatoes come out crispy on the outside and fluffy inside, but the garlic cloves soften into sweet, buttery morsels. Serve them alongside a juicy steak or as part of a hearty breakfast hash.

Buttered Peas with Mint

A bowl of buttered peas with mint is the ultimate spring side dish—it's quick, vibrant, and pairs with almost anything.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 5 minutes

Ingredients

For the peas

• 1 pound sweet frozen peas (or fresh, shelled)
• 2 tablespoons unsalted butter, cut into small pieces
• 1/4 cup fresh mint leaves, finely chopped
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Fill a medium saucepan with water and bring to a rolling boil over high heat.
2. Add the frozen peas and cook for 2 to 3 minutes, until just tender and bright green. (Tip: Don't overcook—frozen peas are already blanched, so they only need a quick warm-up to preserve sweetness.)
3. Drain the peas in a colander and shake off excess water. Return the peas to the warm pan off the heat.
4. Add the unsalted butter pieces and stir gently until the butter is fully melted and coats the peas. (Tip: Using cold butter pieces helps control melting and prevents greasiness.)
5. Sprinkle the chopped mint over the peas and toss to combine. (Tip: Add mint at the very end so its bright flavor doesn't fade from heat.)
6. Season with fine sea salt and freshly ground black pepper. Taste and adjust if needed. Serve immediately while warm.

Honestly, the combination is simple but addictive—the peas are sweet and tender, the butter adds a silky richness, and the mint gives a fresh pop. This dish is perfect alongside roasted chicken or stirred into pasta for a quick spring dinner.

Conclusion

There you have it – 20 savory sides that’ll make your Christmas ham sing! I hope you find a new favorite here. Which one’s calling your name? Drop a comment below and don’t forget to pin this roundup for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.