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If you’re celebrating Hanukkah this year, it’s a great opportunity to share a delicious meal with family and friends! We have a variety of veggie side dish recipes that pair perfectly with any main course. We’ve also included some tasty latke recipes that are worth adding to your menu. Whether you’re looking for time-tested traditional dishes or wanting to try a brand-new take, you’ll find plenty of flavorful choices. With options like our Crispy Potato Latkes with Ikura and Roasted Carrots with Sage Brown Butter, there’s a veggie-packed option that will satisfy everyone this holiday.
01of 19Crispy Potato Latkes with IkuraPhotographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel GrecoThese crispy latkes are garnished with ikura (salmon roe) and nori furikake along with sour cream and scallions, but they’re delicious topped however you like them. Russet potatoes are the preferred variety to use here, as they’re starchier than other types, which helps the latkes hold together.View Recipe
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Crispy Potato Latkes with Ikura
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
These crispy latkes are garnished with ikura (salmon roe) and nori furikake along with sour cream and scallions, but they’re delicious topped however you like them. Russet potatoes are the preferred variety to use here, as they’re starchier than other types, which helps the latkes hold together.
View Recipe
02of 19Roasted Carrots with Sage Brown ButterPhotographer: Jake Sternquist, Food Sylist: Kelsey Moylan, Prop Stylist: Breanna GhazaliA brown butter and sage sauce takes these carrots to another level, perfect for a holiday meal. They only take 15 minutes to roast, so pop them in the oven while you make the sauce. Use multicolored carrots if you want a medley of colors.View Recipe
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Roasted Carrots with Sage Brown Butter
Photographer: Jake Sternquist, Food Sylist: Kelsey Moylan, Prop Stylist: Breanna Ghazali
A brown butter and sage sauce takes these carrots to another level, perfect for a holiday meal. They only take 15 minutes to roast, so pop them in the oven while you make the sauce. Use multicolored carrots if you want a medley of colors.
03of 19Maple-Balsamic Roasted ShallotsPhotographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleShallots, with their delicate, sweet flavor, become meltingly tender in the oven and are coated in a delightfully aromatic balsamic butter glaze. This versatile recipe pairs well with just about any main course.View Recipe
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Maple-Balsamic Roasted Shallots
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Shallots, with their delicate, sweet flavor, become meltingly tender in the oven and are coated in a delightfully aromatic balsamic butter glaze. This versatile recipe pairs well with just about any main course.
04of 19Creamed Spinach CasseroleThis creamy spinach casserole recipe is a more sophisticated cousin to creamed spinach. It’s perfect for weekend entertaining or as a holiday side dish.View Recipe
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Creamed Spinach Casserole
This creamy spinach casserole recipe is a more sophisticated cousin to creamed spinach. It’s perfect for weekend entertaining or as a holiday side dish.
05of 19Quick & Spicy Brussels Sprouts with LemonPhotographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyThis quick side dish features a “reverse sear” for vegetables! By steaming the veggies first and then giving them a quick sear, you guarantee tenderness without the risk of burning. Plus, the convenience of using the microwave eliminates the hassle of preparing boiling water and a steamer basket. Quick and easy, all in one!View Recipe
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Quick & Spicy Brussels Sprouts with Lemon
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
This quick side dish features a “reverse sear” for vegetables! By steaming the veggies first and then giving them a quick sear, you guarantee tenderness without the risk of burning. Plus, the convenience of using the microwave eliminates the hassle of preparing boiling water and a steamer basket. Quick and easy, all in one!
06of 19Potato KugelShredded potato, a few eggs and fresh herbs bake together for just under an hour. The result? A potato kugel with a crunchy top and bottom and a soft shredded-potato center. If you love your potato kugel crispy, don’t skip the step of preheating the pan! Adding the potatoes to the hot pan will give you the crispy bottom that makes this recipe special.View Recipe
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Potato Kugel
Shredded potato, a few eggs and fresh herbs bake together for just under an hour. The result? A potato kugel with a crunchy top and bottom and a soft shredded-potato center. If you love your potato kugel crispy, don’t skip the step of preheating the pan! Adding the potatoes to the hot pan will give you the crispy bottom that makes this recipe special.
07of 19Melting Garlic-Butter CauliflowerPhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessGarlic butter and Parmesan cheese coat tender cauliflower florets in this melt-in-your-mouth side dish. This dish works wonderfully alongside any protein, or make it a meatless main dish tossed with white beans and served with whole-wheat pasta.View Recipe
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Melting Garlic-Butter Cauliflower
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Garlic butter and Parmesan cheese coat tender cauliflower florets in this melt-in-your-mouth side dish. This dish works wonderfully alongside any protein, or make it a meatless main dish tossed with white beans and served with whole-wheat pasta.
08of 19Beet SaladPhotographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell RoysterThis simple beet salad recipe uses just a handful of ingredients to create a delightful side dish. Roasted beets add a sweet, earthy and aromatic flavor that shines in this side salad.View Recipe
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Beet Salad
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
This simple beet salad recipe uses just a handful of ingredients to create a delightful side dish. Roasted beets add a sweet, earthy and aromatic flavor that shines in this side salad.
09of 19Parsnip-Celery Root LatkesSwap the potatoes for other root vegetables, such as parsnips and celery root, and you’ll be rewarded with a fiber-rich veggie fritter. Serve with sour cream and applesauce, if desired.View Recipe
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Parsnip-Celery Root Latkes
Swap the potatoes for other root vegetables, such as parsnips and celery root, and you’ll be rewarded with a fiber-rich veggie fritter. Serve with sour cream and applesauce, if desired.
10of 19Sautéed Spinach with Lemon, Garlic & ParmesanPhotographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Jennifer WendorfThe thinly sliced lemons in this versatile side dish add a dressy element to sautéed spinach with garlic, but they are not there just for looks! Sautéing lemon slices captures flavors from both the juice and the rind for an easy side dish that works any day of the week.View Recipe
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Sautéed Spinach with Lemon, Garlic & Parmesan
Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
The thinly sliced lemons in this versatile side dish add a dressy element to sautéed spinach with garlic, but they are not there just for looks! Sautéing lemon slices captures flavors from both the juice and the rind for an easy side dish that works any day of the week.
11of 19Baked Potato LatkesMaking this your best Hanukkah dish starts with choosing the right ingredients, such as the potatoes (russets are tops for their high starch and low moisture content). We’ve also found that a small amount of baking powder makes them lighter and airier than using eggs alone. While they’re still pan-fried, we finish these latkes in the oven to ensure they come out hot and crispy.View Recipe
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Baked Potato Latkes
Making this your best Hanukkah dish starts with choosing the right ingredients, such as the potatoes (russets are tops for their high starch and low moisture content). We’ve also found that a small amount of baking powder makes them lighter and airier than using eggs alone. While they’re still pan-fried, we finish these latkes in the oven to ensure they come out hot and crispy.
12of 193-Ingredient Maple Chipotle Roasted Sweet PotatoesRachel MarekThis easy side is sweet and smoky, thanks to the combination of maple syrup and adobo sauce from a can of chipotle chile peppers. If you love the flavor of chipotles and want to take the heat up a notch, you can chop a chile and toss the roasted potatoes with it right before serving.View Recipe
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3-Ingredient Maple Chipotle Roasted Sweet Potatoes
Rachel Marek
This easy side is sweet and smoky, thanks to the combination of maple syrup and adobo sauce from a can of chipotle chile peppers. If you love the flavor of chipotles and want to take the heat up a notch, you can chop a chile and toss the roasted potatoes with it right before serving.
13of 19Cauliflower LatkesServe these crispy cauliflower latkes for Hanukkah or anytime you want a different spin on classic potato latkes. We call for prepared cauliflower rice to make this recipe simple.View Recipe
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Cauliflower Latkes
Serve these crispy cauliflower latkes for Hanukkah or anytime you want a different spin on classic potato latkes. We call for prepared cauliflower rice to make this recipe simple.
14of 19Broccolini AmandinePhotographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia BaylessPerfectly steamed broccolini seasoned with a nutty, buttery almond topping in just 10 minutes is a side dish that can’t be beat. Broccolini is a bit milder and sweeter than broccoli and, because its stalks are thinner, broccolini requires less prep work than broccoli. Pair this quick side dish with everything from pan-seared fish to roasted chicken.View Recipe
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Broccolini Amandine
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Perfectly steamed broccolini seasoned with a nutty, buttery almond topping in just 10 minutes is a side dish that can’t be beat. Broccolini is a bit milder and sweeter than broccoli and, because its stalks are thinner, broccolini requires less prep work than broccoli. Pair this quick side dish with everything from pan-seared fish to roasted chicken.
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Cacio e Pepe Sautéed Onions
These sautéed onions with cacio e pepe flavors bring the essence of the classic Italian pasta to new heights. The savory combination of Pecorino Romano cheese and freshly cracked black pepper coating lightly caramelized onions can be enjoyed on its own, used as a topping for pasta and roasted chicken or used as a filling for a toasted sandwich.
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Waffle-Maker Latkes
17of 19Garlic-Parmesan Melting CabbagePhotographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielThe tender cabbage in this easy recipe melts in your mouth and picks up the flavors of garlic, Parmesan cheese and a little spice from crushed red pepper as it simmers in a creamy broth in the oven.View Recipe
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Garlic-Parmesan Melting Cabbage
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
The tender cabbage in this easy recipe melts in your mouth and picks up the flavors of garlic, Parmesan cheese and a little spice from crushed red pepper as it simmers in a creamy broth in the oven.
18of 19Zucchini Pancakes with Tatbila SaucePhotographer: Brie Goldman, Food Stylist: Skyler Myers, Prop Stylist: Gabriel GrecoThese zucchini pancakes are easy to make. Here we serve them with a flavor-packed sauce made with garlic and chiles, but feel free to enjoy them with a dollop of yogurt or dipped in a creamy herb dressing instead. If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.View Recipe
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Zucchini Pancakes with Tatbila Sauce
Photographer: Brie Goldman, Food Stylist: Skyler Myers, Prop Stylist: Gabriel Greco
These zucchini pancakes are easy to make. Here we serve them with a flavor-packed sauce made with garlic and chiles, but feel free to enjoy them with a dollop of yogurt or dipped in a creamy herb dressing instead. If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.
19of 19Crispy Potato LatkesIt is a holiday tradition to fry latkes in hot oil, but here shredded potato-and-onion pancakes get a coating of matzo crumbs, then are pan-fried in a small amount of oil and finished in a hot oven for a few minutes.View Recipe
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Crispy Potato Latkes
It is a holiday tradition to fry latkes in hot oil, but here shredded potato-and-onion pancakes get a coating of matzo crumbs, then are pan-fried in a small amount of oil and finished in a hot oven for a few minutes.
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