3 Favorite Gluten-Free Side Dishes for Holiday Menus

It’s time to admit it, when it comes to holiday dinners, the side dishes are really the best part. A moist piece of turkey is delicious, and we can’t knock a juicy ham, but the true joy in our bellies comes from the tasty side dishes like savory stuffing and creamy green bean casserole.

Unfortunately, a lot of those dishes tend to be forbidden territory for folks on a gluten-free diet. But fear not! There are loads of mouth-watering gluten-free holiday side dishes to make your dinner as warm and satisfying as your holidays! Here are a few ideas for you.

Cauliflower Puree

A great alternative to mashed potatoes is this flavorsome (and much healthier) recipe for cauliflower puree. Not only does it taste very similar to the spud version, but it has way less calories. After all the eating that goes on during the holidays, a healthier side dish is a godsend to your waistline.
The super easy recipe calls for cauliflower, olive oil, parsley, whole milk (or soy milk for our vegan friends), salt, butter (or margarine), and minced chives. Try it out for your holiday dinner. You won’t be disappointed.

Ingredients
Serves 4

1 head cauliflower, core removed and cut into florets
½ Tbs. olive oil
1 tsp. fresh chopped parsley
2 cups whole milk
½ Tsp. salt
½ Tbs. unsalted butter
minced chives for garnish

Directions
1. Combine remaining cauliflower, milk and half a ttsp. of salt in a medium saucepan over medium heat. Bring mixture to a simmer, cover, and cook until cauliflower is tender, about 20 to 25 minutes. Strain cauliflower from milk mixture, reserving broth.
2. Transfer cauliflower to a blender. Add remaining ½ tsp. of salt and butter to the blender. Add half of the reserved milk liquid. Secure top on blender and puree mixture until smooth.
3. If mixture is too thick, thin by adding some of the remaining liquid. Season, to taste. Serve in a bowl topped with minced chives.

Brown Sugar Glazed Beets

Beets tend to be a divisive veggie. Their earthy flavor isn’t for everyone, but with this recipe, beets get a sweet boost that compliments their sometimes off-putting taste. It calls for brown sugar, orange juice, unsalted butter (margarine or Earth Balance is okay to use), salt, fresh ground pepper and steamed beets. You basically just put it all in a skillet. You can even add other root vegetables, like parsnip, to the mix.

Ingredients
About 6 ½ cup servings

3 Tbs. dark brown sugar
2 Tbs. orange juice
1 Tbs. unsalted butter
¼ tsp. salt
¼ tsp, freshly ground pepper
3 cups steamed cubed beets, 1/2- to 1-inch cubes (or already
cooked beets – we recommend Melissa’s Peeled Baby Red Beets)

Directions
1. To steam the beets: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes. Or, to steam in the microwave: Place in a glass baking dish, add 2 Tbs. water, cover tightly and microwave on high until tender, about 8 to 10 minutes. Let stand, covered, for 5 minutes.
2. Combine brown sugar, orange juice, butter, salt and pepper in a large nonstick skillet. Cook over medium heat until the sugar and butter are melted and starting to bubble. Stir in steamed or cooked beets and cook until most of the liquid has evaporated and the beets are coated with glaze, about 6 to 8 minutes. Serve hot or warm.

Creamy Baked Brussels Sprouts

Brussels sprouts had a major resurgence in the foodie world. It seems like every cutesy, farm-to-table eatery in the hip part of town has the little green cabbages on their menu. We’re not annoyed. For years Brussels sprouts had a bad rap for being unappetizing, but we know how great they can taste.
This recipe incorporates mayonnaise, balsamic vinegar, gluten-free breadcrumbs, onion, garlic, sea salt and black pepper. Not only is it savory and creamy, but also it can be vegan if you want to use Vegenaise or a vegan mayonaise. AND it’s gluten-allergy friendly. It’s slightly more complicated than the other recipes, but not by much. Once you taste it, you’ll know it was worth the effort.

Ingredients
Serves 8

1½ pounds Brussels sprouts (about 25)
1 large onion, roughly chopped
2 large cloves garlic, chopped
1¾ cups mayonnaise or Vegenaise, if preferred
¼ cup balsamic vinegar
1 teaspoon kosher or fine sea salt
1 teaspoon black pepper
1 cup gluten-free bread crumbs

Instructions
1. Preheat oven to 375 degrees F.
2. Cut the woody ends off the Brussels sprouts, remove the outer leaves and cut in half. Put in a large mixing bowl.
3. In a food processor combine the onion and garlic and pulse a few times to chop. Add the mayonnaise, balsamic vinegar, salt and pepper. Process until combined but not smooth.
4. Pour the mixture over the Brussels sprouts, add the gluten-free breadcrumbs and mix well.
5. Pour the mixture into a shallow baking dish or cast-iron skillet and cover with foil. Bake for 30 minutes, remove the foil, gently stir to bring the Brussels sprouts that were on the bottom to the top and return to the oven. Bake uncovered for 30 more minutes or until the sauce is browned and bubbly and the Brussels sprouts are tender when pierced with a paring knife.
With these gluten-free holiday side dishes, your holiday dinner will be mouth-watering and memorable. There’s no need to feel left out of the yumminess. It’s all here, ready to make your holiday special.