14 Gluten-Free Holiday Side Dishes Everyone Can Enjoy

These holiday sides use naturally gluten-free ingredients such as potatoes, rice, vegetables, fruit, and cornmeal. Each recipe serves about four to six. If cooking for someone with celiac disease, check packaged ingredients and prevent cross-contact with clean pans, utensils, counters, and serving spoons.

1. Maple-Roasted Brussels Sprouts with Pecans

Crisp sprouts, toasted pecans, and lemon make a bright holiday side.

Ingredients

• 1 1/2 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1/3 cup pecans
• 1/2 lemon
• salt and pepper.

Instructions

1. Heat oven to 425°F. Toss sprouts with oil, salt, and pepper. Roast cut-side down 20–25 minutes. Toss with maple and pecans, roast 3 minutes more, then finish with lemon.

2. Cranberry Orange Quinoa

Quinoa, dried cranberries, and orange zest make a colorful grain side.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups gluten-free broth
• 1/3 cup dried cranberries
• zest of 1 orange
• 1/4 cup parsley
• 1/3 cup sliced almonds.

Instructions

1. Simmer quinoa in broth, covered, 15 minutes. Rest 5 minutes and fluff. Fold in cranberries, orange zest, parsley, and almonds. Check broth and dried fruit labels for gluten-free status.

3. Garlic Mashed Potatoes

Roasted garlic adds mellow flavor to creamy mashed potatoes.

Ingredients

• 2 lb Yukon Gold potatoes, peeled and cubed
• 1/2 cup warm milk
• 4 tbsp butter
• 1 roasted garlic head
• salt and pepper.

Instructions

1. Boil potatoes in salted water 15–20 minutes until tender; drain. Squeeze roasted garlic into the pot. Mash potatoes with butter and warm milk; season and serve.

4. Wild Rice with Mushrooms and Thyme

Mushrooms and herbs add savory depth to chewy wild rice.

Ingredients

• 1 cup wild rice blend
• 3 cups gluten-free broth
• 8 oz mushrooms, sliced
• 1 tbsp butter
• 1 tsp thyme
• 2 tbsp parsley.

Instructions

1. Cook rice in broth according to package directions. Sauté mushrooms in butter until browned; add thyme. Fold mushrooms and parsley into cooked rice.

5. Green Beans with Toasted Almonds

Lemon, garlic, and almonds keep these green beans crisp and bright.

Ingredients

• 1 lb green beans, trimmed
• 1/3 cup sliced almonds
• 1 tbsp olive oil
• 1 garlic clove
• 1 lemon.

Instructions

1. Toast almonds in a dry skillet and set aside. Steam green beans 4–5 minutes until crisp-tender. Sauté garlic in oil 30 seconds; toss with beans, lemon zest, juice, and almonds.

6. Sweet Potato Casserole with Pecan Oat Topping

Mashed sweet potatoes bake under a crunchy gluten-free oat topping.

Ingredients

• 3 lb sweet potatoes
• 1/3 cup milk
• 2 tbsp maple syrup
• 1/2 tsp cinnamon. Topping: 3/4 cup certified gluten-free oats
• 1/3 cup pecans
• 2 tbsp butter.

Instructions

1. Heat oven to 375°F. Bake sweet potatoes until tender, scoop and mash with milk, maple, and cinnamon. Spread in a dish. Mix topping and scatter over; bake 20 minutes.

7. Roasted Carrots with Honey and Dill

Carrots roast until tender and finish with honey, lemon, and fresh dill.

Ingredients

• 2 lb carrots, peeled and cut
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tbsp chopped dill
• 1/2 lemon
• salt and pepper.

Instructions

1. Heat oven to 425°F. Toss carrots with oil, salt, and pepper. Roast 25–30 minutes, turning once. Drizzle with honey and lemon; sprinkle with dill.

8. Creamy Cauliflower Gratin

Tender cauliflower bakes in a cheese sauce thickened without wheat flour.

Ingredients

• 1 large cauliflower, florets
• 1 tbsp butter
• 1 tbsp cornstarch
• 1 1/2 cups milk
• 1 cup shredded Gruyère
• 1/4 cup Parmesan.

Instructions

1. Heat oven to 375°F and steam cauliflower 5 minutes. Whisk cornstarch with 2 tbsp cold milk. Heat remaining milk and butter; whisk in slurry until thick, then add cheeses. Pour over cauliflower and bake 20 minutes.

9. Balsamic Roasted Beets and Pears

Earthy beets and sweet pears make a colorful side with a tangy finish.

Ingredients

• 3 beets, peeled and cubed
• 2 firm pears, wedged
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 cups arugula
• 1/4 cup walnuts.

Instructions

1. Roast beets with oil at 400°F for 35–40 minutes until tender. Add pears for the last 15 minutes. Toss with balsamic and serve over arugula with walnuts.

10. Herbed Polenta with Parmesan

Creamy cornmeal makes an easy gluten-free side for roasted meats or vegetables.

Ingredients

• 1 cup certified gluten-free cornmeal
• 4 cups broth or water
• 2 tbsp butter
• 1/2 cup Parmesan
• 2 tbsp chopped herbs.

Instructions

1. Bring broth to a simmer. Gradually whisk in cornmeal. Cook on low, stirring often, 25–30 minutes until creamy. Stir in butter, Parmesan, and herbs.

11. Apple Cranberry Stuffed Acorn Squash

Roasted squash halves hold a sweet-savory rice stuffing with sage.

Ingredients

• 2 acorn squash, halved and seeded
• 1 1/2 cups cooked wild rice
• 1 apple, diced
• 1/3 cup cranberries
• 1 tbsp butter
• 1 tsp sage.

Instructions

1. Heat oven to 400°F. Roast squash halves cut-side down for 30 minutes. Mix rice, apple, cranberries, butter, and sage; fill squash and bake 15 minutes more.

12. Roasted Delicata Squash with Pepitas

Delicata squash roasts quickly and can be served with its tender skin.

Ingredients

• 2 delicata squash, seeded and sliced
• 1 tbsp olive oil
• 1/2 tsp paprika
• 1/4 cup pepitas
• 1 lime
• salt.

Instructions

1. Heat oven to 425°F. Toss squash with oil, paprika, and salt. Roast 20–25 minutes, flipping once. Sprinkle with toasted pepitas and lime juice.

13. Lemon Parmesan Broccoli

Roasted broccoli gets crisp edges with lemon zest and Parmesan.

Ingredients

• 1 1/2 lb broccoli florets
• 1 tbsp olive oil
• 1/3 cup Parmesan
• 1 lemon
• pepper.

Instructions

1. Heat oven to 425°F. Toss broccoli with oil and pepper; roast 18–22 minutes until browned. Add Parmesan for the final 3 minutes and finish with lemon zest.

14. Cranberry Pear Chutney

A tart-sweet stovetop chutney is an easy make-ahead holiday condiment.

Ingredients

• 12 oz fresh cranberries
• 2 pears, peeled and diced
• 1/2 cup orange juice
• 1/3 cup sugar
• 1 tsp grated ginger
• 1/4 tsp cinnamon.

Instructions

1. Combine all ingredients in a saucepan. Bring to a boil, then simmer 15–20 minutes, stirring, until cranberries burst and sauce thickens. Cool and refrigerate.

Gluten-free holiday prep

Keep dishes covered and serve them with dedicated utensils. Check broth, oats, spice blends, cheese toppings, and condiments for gluten-free labeling. Refrigerate leftovers promptly in shallow containers.