Delicious holiday side dishes you can make in minutes — without even leaving the house

Jessica Becker
·6 min read

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Your quarantine crew will love these scrumptious sides. (Photo: Getty)
Your quarantine crew will love these scrumptious sides. (Photo: Getty)

Holiday food prep is...different this year. With fewer hands to help in the kitchen, you deserve an outside assist. To that end, we bring you recipes for three comforting side dishes that are impressive, delicious, and easy as pie (well, maybe even easier than pie).

The best part? These hearty, tasty dishes can be ready in about 30 minutes. Even better, Walmart+ will bring all your ingredients right to your door with same- or next-day delivery. (Sign up for a free trial here.) Joy to the world!

Dijon Oven-Roasted Vegetables

Brussels sprouts, green beans, carrots—all roasting veggies are welcome. (Photo: My Food and Family)
Brussels sprouts, green beans, carrots—all roasting veggies are welcome. (Photo: My Food and Family)

It’s always tough for veggies to hold their own on the holiday table—especially with those Christmas cookies peeking out from the sideboard. But include some red potatoes or other starchy root veggies, and suddenly they’re attracting a lot of eyeballs.

This recipe is simple, packed with flavor, and super-versatile. The key is in the dressing—Italian, mixed with Dijon mustard—and the timing (explained below). You start with the stronger denser vegetables, then add the more delicate veggies partway through. Keep the mix colorful so it pleases the eye, as well as the taste buds. Because of the dressing this recipe is basically foolproof.

Serves 6

Ingredients

1/2 cup Tuscan House Italian Dressing

2 tbsp Grey Poupon Dijon Mustard

1/2 lb small red potatoes (about 6), quartered

1 lb brussels sprouts, halved

1 lb fresh asparagus spears, trimmed, cut into 1-inch lengths

2 small yellow squash, quartered, cut into 1/2-inch pieces

1 small red onion, cut into thin wedges

your choice of other vegetables

Instructions

Heat the oven to 425 degrees. Mix the dressing and the mustard until blended. In a large bowl, toss the potatoes and Brussels sprouts with 2 tbsp of the dressing mixture; spread out on a large shallow pan sprayed with cooking spray. Bake 15 minutes. Meanwhile, toss the asparagus, squash and onions with the remaining dressing mixture. Stir these veggies into the pan with the other vegetables. Bake 18 to 20 minutes, or until the vegetables are tender. Don’t worry about edges burning. That makes the veggies even more delicious. The dressing should take care of the need for salt, but taste your veggies when you’re happy with the texture, and add salt and pepper if you like.

Homemade-Style Stuffing with Dried Cranberries

Not just for Thanksgiving, stuffing in the oven makes your holiday home smell great—and on the table is always a hit. (Photo: Getty)
Not just for Thanksgiving, stuffing in the oven makes your holiday home smell great—and on the table is always a hit. (Photo: Getty)

If stuffing were available to us every day, we’d have a lot of trouble eating our vegetables. That’s why it’s perfect as a holiday special. Of course, stuffing made entirely from scratch is an effortful endeavor. We’re here to tell you: You can go half-scratch and get full credit.

All you need is a box, a pot, and a dream. Yes, Stove Top is the solution. Dressed up with sauteed celery and onions—and a few handfuls of dried cranberries—it makes a gorgeous semi-homemade stuffing that can also host any add-ons you have on hand (chestnuts roasting on an open fire, perhaps?). Order what you need from Walmart+, and you can have it the same day.

Serves 6

Ingredients

2 medium onions, minced

2-3 stalks celery, chopped fine

2 tbsp butter

2 (6-ounce) packages Stove Top seasoned stuffing mix

1/2 cup of dried cranberries

2 cups turkey broth or 2 cups vegetable broth

hot water

Instructions

Saute onions and celery in butter. Set aside to cool slightly. Toss this mixture into dry Stove Top stuffing mix. Heat broth and set aside. Read directions on your favorite Stove Top mix box. Add enough hot water to the broth to make up the required liquid needed. (Omit the butter that the recipe calls for—you used it to saute the celery and onions, so it’s already in there.) Pour the broth over the stuffing/vegetables and mix well. Stir in dried cranberries. Place stuffing in a baking dish; cover and bake for 15 to 25 minutes at 325 degrees. Bam. You’re done.

Cheesy Creamy Mashed potatoes

Cheese makes everything better.
It's an indisputable fact: Cheese makes everything better.

Mashed potatoes is comfort food at its finest. And this holiday season is all about comfort. Can mash potatoes get even cozier? Believe it or not, yes. We have a gourmet version from celebrity chef Judy Joo. Does “gourmet” make it sound difficult? Au contraire ma pomme de terre. This recipe is easy—but it tastes super fancy.

The secret ingredients: sour cream, heavy cream, and extra-sharp cheddar cheese. You can check out the full article on Joo’s dreamy potatoes here. We’ve adapted her recipe below. It’s so amazing, you might make it weekly all winter long.

Serves 6-8

Ingredients

2 lbs Yukon Gold potatoes, peeled and roughly cut into 2-inch pieces

4 large cloves garlic

5 tbsp salted butter, room temperature

3/4 cup sour cream

1¾ cup extra sharp cheddar cheese

1 cup heavy cream, warmed

4 tbsp chives, finely chopped

Salt and white pepper to taste

Instructions

Fill a large heavy bottomed pot with cold water and place the potatoes and garlic inside, making sure all potatoes are fully covered. Salt the water well, set over high heat, and bring to a boil. Lower to a simmer and allow to cook for 20 minutes until a fork pierces the potatoes easily.

Drain in a colander, and return the potatoes to the the pot. Mash the potatoes (Joo likes to use a potato ricer, but any method is fine). Using a spatula, mix in the butter, sour cream, and cheddar cheese. Add the warmed cream slowly, watching the consistency as you go (add less for a thicker mash, more for a looser mash). Fold in the chives and season with salt and pepper to taste. Serve immediately or keep warm covered in a low oven.

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