From crispy roast potatoes to colourful roasted roots - here are our favourite Christmas side dish recipes

Get-ahead on this crucial Christmas side.

Recipe: Caramelised shallot, sage and cranberry stuffing balls

A simple herby butter elevates crispy roasties.

Recipe: Herby butter roasties

No Christmas table is complete without sprouts; a mustardy cream and bacon-fat croutons elevate these ones to new heights.

Recipe: Creamy brussels sprouts with bacon-fat croutons

A drizzle of herby brown butter and a scattering of nuts will quickly elevate this traditional side.

Recipe: Roasted roots with hazelnut brown butter

Lightly crushing the potatoes before roasting means more surface area to soak up that delicious goose fat. The result? Unrivalled crispiness. You won’t look back once you've tried this method.

Recipe: Smashed roasties with caramelised onions and sage

A tasty, vegetarian alternative that will be loved by all.

Recipe: Vegetarian Stuffing Muffins

The rolled-up bacon on top is simultaneously decorative and delicious, as the fat melts into the stuffing for extra succulence.

Recipe: Pork and Apricot Stuffing with Bacon Roll-Ups

This simple but fragrant side dish of stir-fried broccoli comes together in only minutes!

Recipe: Stir-Fried Broccoli with Garlic & Chilli

These sweet and tender carrots are the perfect addition to any roast. Look for long and thin baby carrots.

Recipe: Caramelised Brown Butter Carrots

Nutty celeriac makes for a luxurious side when smothered in cheese sauce.

Recipe: Creamy Hasselback Celeriac Bake

Creamy whipped feta topped with marinated olives makes for a stunning side dish with meat or roasted vegetables.

Recipe: Whipped Feta Dip with Marinated Olives

Even sprout haters will be converted with these crispy, golden morsels.

Recipe: Crispy Parmesan Sprouts

Somewhere between braised cabbage and a crunchy pickle, this colourful sweet and sour version is equally delicious served warm with a roast, or cold with a festive ham or in sandwiches.

Recipe: Warm Red Cabbage Pickle

You can of course enjoy the potatoes after their first roasting, but re-roasting them (the triple cook) from chilled or frozen will add even more crunch (and save you preparation stress on the day).

Recipe: No Stress Triple-Cooked Roasties

Adapt this recipe to include your favourite salad leaves, fruit, cheese and nuts.

Recipe: Winter Salad Wreath

These crispy potato stacks stand up to any roast potato and require no basting, so you can leave them to do their thing once in the oven.

Recipe: Buttery Potato Stacks

We used premixed dried fruit, but you can use up odds and ends of sultanas, currants, prunes, cranberries, apricots, cherries etc, if you like. Just be sure to finely chop any larger fruit before soaking.

Recipe: Boozy Fruit and Pork Stuffing Parcels

Jazz up your sprouts by cooking them in a cheesy cranberry sauce with a crunchy topping.

Recipe: Brussels Sprout and Cranberry Gratin