Keep Christmas Sides Simple
Want to keep Christmas dinner running as smoothly as possible? It has a habit of turning into a logistical nightmare with oven space, timings, and one too many pans on the hob. The secret to a more chilled and happier Christmas Day? Choose sides that can be prepped or even fully cooked the day before, then simply reheated.
Here are our favourite stress-free Christmas sides that are still great to eat.
Garlic potatoes, aka Potatoes Dauphinoise
If you want something indulgent but effortless on the day, potatoes dauphinoise are hard to beat.
Why they work:
Designed to be made ahead
They reheat exceptionally well
Amazing flavour and so good to eat
Prep ahead tip: Fully cook your dauphinoise the day before, let it cool, then refrigerate in its dish. On Christmas Day, reheat covered until piping hot, removing the foil at the end if you want a lightly golden top. If it looks a little tight, a splash of cream or milk will loosen it perfectly.
Stuffing
Stuffing is one of those sides that somehow tastes better the next day.
Why it works:
Fully cook in advance
Easy to portion and reheat
Prep ahead tip: Make your stuffing in a tray the day before, let it cool, then refrigerate. Reheat covered with foil, removing it at the end for a crispy top. Add a splash of stock if it needs refreshing.
Brussels Sprouts (Done Properly)
Sprouts often get a bad reputation, but when prepared properly, they’re class.
Why they work:
Can be blanched or roasted ahead of time
Quick to revive with heat
Prep ahead tip: Quarter them, add some olive oil and salt and bake in the oven at full blast for 8 mins. Do the same again on Christmas just before you eat and add a splash of vinegar and BOOM! Salt and vinegar sprouts.
Roast Carrots
Sweet, caramelised carrots are endlessly versatile and very forgiving.
Why they work:
Hold their texture and flavour well
Reheat without drying out
Prep ahead tip: Roast carrots until tender the day before. Reheat covered, then uncover for the last few minutes to bring back that caramelised edge. A drizzle of honey or maple syrup and some cumin seeds works wonders.
Christmas Oven Management (The Real Secret)
Oven space is usually the biggest pressure point on Christmas Day, so a little planning goes a long way. We like to draw out a little timeline for our appliances and their areas e.g. Top Oven, Bottom Oven, Hob etc..
Here’s how to make it work with these sides:
Bottom shelf: Potatoes dauphinoise and stuffing reheat best here – steady heat, covered with foil.
Middle shelf: Roast carrots can go in here to warm through, uncovering at the end to caramelise.
Top shelf: Brussels sprouts can be quickly revived here or finished in a pan on the hob to free up oven space.
Reheating order:
Start with dauphinoise and stuffing (they take the longest).
Add carrots about 20–30 minutes later.
Finish sprouts at the very end so they stay fresh and vibrant.
Once everything is hot, remove foil, turn the oven up briefly if needed, and give anything that needs colour a final blast.
The three points are safe, and it's time to party
Christmas dinner doesn’t have to be a juggling act. By choosing sides that can be prepped or cooked in advance – and knowing exactly where and when they go in the oven – you free up time, space, and headspace.
Simple food, done well, is always the best kind of festive cooking.
Happy Christmas ✨