29 Vegetarian Holiday Sides for a Spread So Big It Spills Onto the Card Table

Holiday menus can run out of side-dish space before the guest list does. These 29 vegetarian picks bring a mix of crisp salads, breads, casseroles, potatoes, soups, and sauces, so the buffet has choices beyond the usual few pans. The selection ranges from make-ahead casseroles to quick greens and rolls, with creamy, crisp, tart, and herby options for different plates. Use them to round out a large holiday table or build a meat-free spread.

Green Bean Casserole

Bubbling and cheesy, Green Bean Casserole earns a place on a full holiday table. Tender green beans sit in cream of mushroom sauce with milk and shredded Cheddar, while crispy onions add a crunchy layer on top and throughout. It is a familiar side with enough richness to pair with potatoes, rolls, or a main dish. The casserole can be assembled ahead, then baked until hot and browned at the edges.
Get the Recipe: Green Bean Casserole

Focaccia Bread

Herb-scented and crisp-edged, Focaccia Bread is useful for passing around or soaking up sauce. The yeasted dough rises before it is dimpled and covered with olive oil, rosemary, and flaky salt. Its herb-forward finish fits beside casseroles, soups, or salads without competing with the rest of the menu. Cut it into squares for the table, or set out a basket of pieces for guests to reach for as they eat.
Get the Recipe: Focaccia Bread

Pumpkin Soup

Silky texture and a subtle citrus note give Pumpkin Soup a lighter place among heavier holiday bakes. Pumpkin and carrots simmer with vegetable stock and saffron, while orange zest brightens the bowl. Crème fraîche adds a creamy finish, and pumpkin seeds bring a bit of crunch on top. Serve it in small cups as a first course or ladle it into bowls when the meal needs a warming option beyond casseroles and breads.
Get the Recipe: Pumpkin Soup

Caramelized Brussels Sprouts with Balsamic Glaze

Deeply browned edges and a glossy finish set Caramelized Brussels Sprouts with Balsamic Glaze apart from softer casseroles. The sprouts are coated with a reduced balsamic and brown sugar glaze, then finished with toasted pine nuts for crunch. The sweet-tart coating gives the side a clear contrast beside creamy potatoes and rich pasta bakes. It can go straight from the serving dish to the holiday buffet, where its bright glaze stands out among the other sides.
Get the Recipe: Caramelized Brussels Sprouts with Balsamic Glaze

Southern Cornbread

Buttery crumb and a golden crust make Southern Cornbread a steady partner for soup, gravy, and casserole servings. Cornmeal gives each wedge its familiar texture, while butter helps keep the center soft. Serve it warm in a basket or cut it into squares for easier passing around the table. The mild flavor fits a broad holiday menu, and leftovers can be crumbled into stuffing or toasted and served again the next day.
Get the Recipe: Southern Cornbread

Eggplant Casserole

Layered and filling, Eggplant Casserole brings tender eggplant and tomato sauce to a meat-free holiday spread. Marinara coats the eggplant, while mozzarella and Parmesan melt across the top and between the layers. Parsley and basil add a fresh finish that balances the rich cheese. Serve it as a substantial side beside salad and bread, or give it a larger portion as the centerpiece for guests who want a vegetarian main.
Get the Recipe: Eggplant Casserole

7 Layer Salad

Colorful layers make 7 Layer Salad easy to spot on a crowded buffet. Lettuce, red onion, tomatoes, peas, cucumber, hard-boiled eggs, and Cheddar are stacked beneath a creamy dressing with Parmesan and garlic. Each scoop brings cool vegetables and a smooth, tangy top layer, which adds contrast to warm casseroles and potatoes. Make it in a clear bowl to show the stripes, then chill it before serving so the flavors settle together.
Get the Recipe: 7 Layer Salad

Sweet Potato Casserole

Beneath a crisp pecan topping, Sweet Potato Casserole has a soft center and welcome mix of textures. The sweet potatoes are blended into a smooth base, while brown sugar, cinnamon, and chopped pecans make a crumbly top. Marshmallows are an optional finish, so the dish can lean more toasted and nutty or sweeter. Set it beside herbed dishes, or serve it as the sweet note on a plate that already has plenty of starch.
Get the Recipe: Sweet Potato Casserole

Corn Fritters

Crisp-edged and tender inside, Corn Fritters are an easy handheld addition to a large spread. Whole-kernel corn, green onions, and a simple batter are fried until golden, so each small fritter has a little sweetness and a browned outside. They can be passed as a side or arranged on a platter for guests to pick up between servings. A dipping sauce can sit beside them, though they are also good served as they are.
Get the Recipe: Corn Fritters

Vegetarian Gravy

Full-bodied mushroom flavor gives Vegetarian Gravy enough depth to pour over potatoes, stuffing, biscuits, and roasted vegetables. Chopped porcini mushrooms cook with onion, garlic, and herbs, then vegetable broth and cornstarch bring the mixture to a smooth consistency. A little almond milk is optional for a creamier finish. Keep it warm in a small serving bowl so guests can add a spoonful to the sides that need extra moisture.
Get the Recipe: Vegetarian Gravy

Buttermilk Biscuits

Tall, flaky layers make Buttermilk Biscuits easy to split and pass around the table. Cold butter and buttermilk help create a soft middle beneath a lightly browned top, while the simple flour dough bakes into tender rounds. Serve them alongside vegetarian gravy, soup, or a casserole, or leave them in a lined basket for easy reaching. They also work well for making small sandwiches with leftover vegetables after the holiday meal.
Get the Recipe: Buttermilk Biscuits

Beet Salad

Vivid color and a bright, earthy-sweet finish make Beet Salad a fresh option for the table. Roasted beets are paired with crumbled feta, pecans, cucumber, and parsley, then dressed with orange juice, zest, olive oil, and balsamic vinegar. The combination brings soft, tangy, crunchy, and fresh notes together in each serving. It works especially well beside creamy casseroles and potatoes, where the citrus dressing gives the plate a lighter counterpoint.
Get the Recipe: Beet Salad

French Dauphinoise Potatoes

Thin slices turn tender under cream in French Dauphinoise Potatoes, creating a layered side that holds its shape when served. Garlic, thyme, and Dijon season the rich sauce, while a vegetarian cheddar topping adds a browned finish. The potatoes take longer than a quick vegetable side, but most of the work is arranging the slices before the oven does the rest. Cut small portions to make room for the other dishes on a full holiday plate.
Get the Recipe: French Dauphinoise Potatoes

Cranberry Sauce

Glossy and tart-sweet, Cranberry Sauce brings contrast to creamy casseroles, potatoes, and bread. Fresh or frozen cranberries simmer with orange juice, zest, sugar, and vanilla until the berries soften and the sauce thickens. Its bright fruit flavor cuts through richer sides without taking much space on the plate. Make it ahead and chill it until serving, then set out a small bowl so everyone can add as much as they like.
Get the Recipe: Cranberry Sauce

Roasted Broccoli

Charred tips and tender stems give Roasted Broccoli a simple, oven-friendly place among the holiday sides. Garlic and olive oil coat the florets before roasting, and a sprinkle of Parmesan is optional at the end. The browned edges add texture beside softer dishes such as mashed potatoes, casseroles, and stuffing. Serve it right from the pan or transfer it to a platter, with the cheese on the side for guests who want it.
Get the Recipe: Roasted Broccoli

Wild Rice Casserole

Substantial and earthy, Wild Rice Casserole brings mushrooms, herbs, and a crisp shallot finish together in a hearty bake. Cooked wild rice mixes with sautéed mushrooms, garlic, and sweet onion, while mozzarella adds a soft, melty layer. Fried shallots and parsley go on top for extra texture and color. It can anchor a vegetarian plate and pairs well with roasted vegetables, salad, or a spoonful of gravy.
Get the Recipe: Wild Rice Casserole

Garlic Knots

Twisted and soft, Garlic Knots make a shareable addition to the bread basket. The yeast dough rises before it is shaped into knots, baked, and brushed with butter, garlic, parsley, and Parmesan. Their small size makes them easy to pass beside soup or dip into vegetarian gravy. Set a napkin-lined bowl on the table and expect the knots to disappear quickly alongside the other bread options.
Get the Recipe: Garlic Knots

Brussels Sprouts Casserole

Creamy sauce and a crisp onion topping make Brussels Sprouts Casserole a substantial way to serve the vegetable. Brussels sprouts bake with a milk-based sauce seasoned with garlic and herbs, then fried onions add crunch across the top. The softened sprouts and browned topping offer a different texture from plain roasted vegetables. Bring it to the table in its baking dish so the crisp layer stays visible and guests can spoon out portions easily.
Get the Recipe: Brussels Sprouts Casserole

Creamed Spinach

Quick-cooking and smooth, Creamed Spinach adds a green option without taking up oven space. Fresh spinach wilts into heavy cream with garlic, butter, and Parmesan, creating a thick sauce that clings to each leaf. Its rich texture pairs well with crisp salads, roasted vegetables, or a slice of cornbread. Serve it hot in a shallow bowl and keep a spoon nearby for easy portions beside the other holiday dishes.
Get the Recipe: Creamed Spinach

Dinner Rolls

Pull-apart and tender, Dinner Rolls are a familiar staple for a large holiday table. Yeast dough enriched with milk, egg, butter, and honey rises into light rolls with soft centers and browned tops. Set them in a cloth-lined basket so they stay warm while guests serve themselves. They are useful alongside soup and casseroles, and leftover rolls can hold cranberry sauce or vegetables for an easy next-day bite.
Get the Recipe: Dinner Rolls

Cauliflower Casserole

Crumb-topped and tender underneath, Cauliflower Casserole brings crunch to the vegetable side lineup. Cauliflower florets are covered with a creamy milk sauce seasoned with paprika, then finished with panko and Parmesan before baking. The browned top makes it easy to serve beside mashed potatoes, salad, or other vegetable dishes. It can also take a place as the main meat-free option for someone building a plate around vegetables and bread.
Get the Recipe: Cauliflower Casserole

Hasselback Potatoes

Fan-shaped slices help Hasselback Potatoes develop browned edges while the centers stay tender. Garlic butter, olive oil, rosemary, thyme, and chives season the potatoes, and vegetarian Parmesan adds a crisp, salty layer near the end. Their shape makes them a striking alternative to mashed potatoes, yet they still fit naturally beside casseroles and roasted vegetables. Arrange them on a platter so guests can choose a whole potato or a smaller portion.
Get the Recipe: Hasselback Potatoes

Broccoli Casserole

Browned cracker crumbs give Broccoli Casserole its defining finish over a creamy broccoli and Cheddar base. Condensed mushroom soup, mayonnaise, eggs, and butter hold the mixture together, while paprika adds a mild seasoning note. It is a familiar baked side that can be spooned beside rice, potatoes, or rolls. Keep the dish covered until serving so the center stays warm, then uncover it to show the browned topping.
Get the Recipe: Broccoli Casserole

Celery Salad

Cool and crisp, Celery Salad offers a refreshing counterpoint to oven-baked sides. Thinly sliced celery is paired with Granny Smith apple, parsley, and a dressing built around apple cider vinegar, maple syrup, and garlic. The apple adds a tart crunch, while the dressing gives the salad a light sweet-sour finish. Serve it chilled in a small bowl so it can refresh a plate filled with warm casseroles and potatoes.
Get the Recipe: Celery Salad

Pineapple Casserole

Fruit-forward and lightly sweet, Pineapple Casserole adds a different note to the holiday menu. Pineapple chunks and tidbits are coated with a lightly sweetened mixture, then topped with buttery crackers and Cheddar for a browned, crisp finish. The fruit keeps each spoonful bright, while the cheese and crumb topping make it fit beside more traditional sides. Serve it warm in a small portion as a contrast to potatoes, green vegetables, and bread.
Get the Recipe: Pineapple Casserole

Green Salad

Fresh greens bring a quick, crisp option to a table full of warm dishes with Green Salad. Baby mixed greens are tossed with pecans and a simple dressing of olive oil, sherry vinegar, Dijon, maple syrup, salt, and pepper. The lightly sweet vinaigrette coats the leaves without weighing them down, while the nuts add crunch. Toss it just before serving and place it near creamy casseroles to add a cool, fresh bite to each plate.
Get the Recipe: Green Salad

Squash Casserole

Golden cracker topping gives Squash Casserole a familiar place in a vegetable-heavy holiday spread. Yellow squash and onion are combined with eggs, mayonnaise, sour cream, Cheddar, thyme, and a touch of cayenne, then finished with buttery crackers and Parmesan. The soft filling contrasts with the crisp top, so it scoops easily beside crisp salads and breads. Serve it warm, with a spatula ready to lift out generous portions.
Get the Recipe: Squash Casserole

Cornbread Stuffing

Herbed and lightly crisp on top, Cornbread Stuffing has a distinct place among the holiday sides. Cubed cornbread is mixed with onion, celery, garlic, sage, rosemary, parsley, vegetable broth, and eggs, then baked until the center is set. The herbs bring a familiar holiday aroma, while the cornbread makes each serving substantial. Serve it with vegetarian gravy or cranberry sauce, and use a wide spoon to lift out portions from the pan.
Get the Recipe: Cornbread Stuffing

Avocado Deviled Eggs

Smooth and green, Avocado Deviled Eggs offer a fresh variation on the classic party side. Mashed avocado blends with Greek yogurt, lime juice, cilantro, cumin, garlic powder, and smoked paprika before being spooned into hard-boiled egg whites. The citrus keeps the filling bright, while the spices add gentle warmth. Arrange the halves on a chilled platter so they stay neat among the dips, salads, and other small bites on the holiday table.
Get the Recipe: Avocado Deviled Eggs