40+ Delicious Holiday Low Sodium Side Dishe Recipes for Your Feast

The holiday season is a time for gathering, celebrating, and indulging in delicious food.

While it’s easy to get caught up in the rich flavors and festive fare, those who are watching their sodium intake can face challenges when it comes to finding suitable side dishes.

Fortunately, it’s possible to create mouthwatering, nutritious holiday sides that are both low in sodium and bursting with flavor.

Whether you’re looking for vibrant salads, savory roasted vegetables, or hearty grains, we’ve got you covered.

In this collection, we’re sharing 40+ holiday low sodium side dish recipes that will impress your guests and satisfy your taste buds without compromising on health.

These dishes are perfect for those who want to enjoy the holiday spirit without worrying about sodium intake.

From the earthy taste of roasted root vegetables to the tangy brightness of citrus-infused salads, there’s something for everyone to enjoy.

So, get ready to discover festive side dishes that are simple, tasty, and perfect for any holiday table.

40+ Delicious Holiday Low Sodium Side Dishe Recipes for Your Feast

Finding the right side dish for your holiday table doesn’t have to mean sacrificing taste or tradition.

With these 40+ low sodium recipes, you can bring fresh, vibrant, and savory flavors to your feast while keeping your health in mind.

Each recipe is crafted to provide maximum flavor without the need for excessive salt, so you can enjoy a holiday meal that’s both satisfying and nourishing.

From roasted vegetables with aromatic herbs to light salads and hearty grain dishes, these sides will be a hit at your next gathering.

So this holiday season, feel confident about what’s on your plate.

Choose from these recipes to add a wholesome, flavorful touch to your meal and share in the joy of the holidays without compromise.

Honey Glazed Carrots with Fresh Thyme

A vibrant and subtly sweet side dish, these honey-glazed carrots make the perfect complement to any holiday meal. The natural sweetness of the carrots pairs perfectly with the gentle touch of honey and fresh thyme, providing an inviting aroma and flavor without any added sodium.

Ingredients:

• 1 lb baby carrots, peeled and trimmed
• 2 tbsp honey
• 1 tbsp unsalted butter
• 2 tbsp fresh thyme leaves
• 1/2 tsp ground black pepper
• Optional: 1/4 tsp cinnamon for extra warmth

Instructions:

1. Place the baby carrots in a medium saucepan and cover them with water. Bring to a boil and cook for 5–7 minutes or until tender but still firm. Drain well.
2. In the same saucepan, add the unsalted butter and melt over medium heat. Stir in the honey and ground black pepper. For a hint of warmth, add the cinnamon if desired.
3. Add the cooked carrots back to the saucepan and toss to coat evenly in the glaze. Cook for 2–3 minutes until the glaze is thickened slightly and glistening on the carrots.
4. Sprinkle with fresh thyme leaves just before serving.

These honey-glazed carrots not only brighten up the holiday plate with their vibrant color but also provide a light, naturally sweet taste that doesn’t overwhelm the palate. They’re perfect for guests who appreciate a healthier, low-sodium option without sacrificing flavor.

Lemon Garlic Green Beans with Almonds

Green beans become an elegant side dish when dressed with a zesty lemon and garlic mixture, topped with crunchy almonds. This recipe adds a touch of brightness and texture to your holiday table, ensuring your guests enjoy a light and nutritious dish.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/4 cup slivered almonds, toasted
• Fresh ground black pepper, to taste

Instructions:

1. Bring a large pot of water to a boil and blanch the green beans for 3–4 minutes or until they are bright green and just tender. Drain and immediately place the beans into a bowl of ice water to stop the cooking process. Drain well.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
3. Add the green beans to the skillet and toss them with the garlic oil. Stir in the lemon juice and zest and cook for an additional 2–3 minutes until heated through.
4. Transfer the green beans to a serving dish and sprinkle with toasted slivered almonds and a few cracks of black pepper.

The combination of lemon and garlic with the toasted almonds offers a harmonious mix of brightness, freshness, and crunch. This dish is a standout, offering a rich depth of flavor while staying low in sodium. Perfect for enhancing the festive spirit without overwhelming the senses.

Crispy Roasted Brussels Sprouts with Balsamic Reduction

Roasting Brussels sprouts at a high temperature brings out their nutty flavor and crispy texture, while a balsamic reduction adds a touch of sweetness and tang. This dish is sure to impress your guests with its sophisticated taste and appealing presentation.

Ingredients:

• 1 lb Brussels sprouts, halved
• 2 tbsp extra-virgin olive oil
• 1/4 tsp black pepper
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 2 tbsp freshly grated Parmesan cheese (optional for serving)

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts in a bowl with olive oil and black pepper until evenly coated. Spread them on the prepared baking sheet in a single layer.
3. Roast in the oven for 20–25 minutes, stirring halfway through, until the edges are golden and crispy.
4. While the Brussels sprouts are roasting, prepare the balsamic reduction: Pour the balsamic vinegar and honey into a small saucepan over medium heat. Bring to a simmer and cook for 5–7 minutes or until the mixture has reduced by half and thickened. Stir frequently to prevent burning.
5. Drizzle the balsamic reduction over the roasted Brussels sprouts and serve immediately, topped with a sprinkle of Parmesan if desired.

These roasted Brussels sprouts with a balsamic reduction bring a delectable balance of sweet, tangy, and savory flavors. The crispy texture and rich, caramelized edges make this dish a memorable addition to your holiday spread. The low sodium content ensures that everyone can indulge without worry, while the reduction adds a touch of gourmet elegance.

Maple Roasted Sweet Potatoes with Sage

These maple-roasted sweet potatoes are sweet, earthy, and perfectly spiced, making them a delicious and nutrient-packed holiday side dish. The addition of fresh sage elevates the flavors, adding a subtle herbaceous note that complements the natural sweetness of the sweet potatoes.

Ingredients:

• 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
• 3 tbsp pure maple syrup
• 2 tbsp extra-virgin olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp black pepper
• 1/4 cup fresh sage leaves, chopped

Instructions:

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
2. In a large bowl, toss the sweet potato cubes with olive oil, maple syrup, cinnamon, nutmeg, and black pepper until well coated.
3. Spread the sweet potatoes on the prepared baking sheet in an even layer. Roast for 25–30 minutes, turning once halfway through, until the sweet potatoes are golden brown and tender.
4. Remove from the oven and toss with fresh sage leaves before serving.

This dish is a perfect combination of sweet, savory, and aromatic flavors. The maple syrup brings out the natural sugars in the sweet potatoes, making them caramelized and delicious, while the sage adds a sophisticated touch. It’s a festive and healthful choice that’s free of added sodium and ideal for holiday gatherings.

Garlic Lemon Quinoa with Roasted Vegetables

This nutrient-rich side dish combines fluffy quinoa with colorful roasted vegetables and a zesty garlic-lemon dressing. It’s a wholesome, low-sodium option that’s full of flavor and texture, perfect for adding variety to your holiday meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 2 tbsp extra-virgin olive oil
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• Fresh parsley, chopped (for garnish)
• Black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the zucchini, red bell pepper, and cherry tomatoes in 1 tbsp of olive oil and season with black pepper. Spread the vegetables on the baking sheet and roast for 15–20 minutes, stirring halfway through.
3. While the vegetables are roasting, cook the quinoa: Combine the quinoa and water (or vegetable broth) in a saucepan. Bring to a boil, then reduce the heat and simmer for 15 minutes or until the quinoa is fluffy and all liquid is absorbed. Remove from heat and let it rest for 5 minutes, then fluff with a fork.
4. In a large bowl, mix the cooked quinoa with the roasted vegetables. Add the minced garlic, lemon juice, and lemon zest, and drizzle with the remaining 1 tbsp of olive oil. Stir to combine.
5. Serve warm, garnished with chopped fresh parsley.

This dish is an excellent, colorful addition to your holiday spread, offering a balance of lightness and flavor. The lemony freshness and roasted vegetables make it a satisfying, low-sodium option that pairs well with heavier main courses.

Herb-Rubbed Cauliflower Steaks

Cauliflower steaks are a unique and visually appealing side dish, perfect for holiday meals. This recipe infuses the cauliflower with the bold flavors of herbs, garlic, and a touch of lemon, resulting in a dish that’s both simple and elegant.

Ingredients:

• 1 large head of cauliflower, cut into 3/4-inch thick slices
• 3 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp black pepper
• 1 lemon, cut into wedges (for serving)

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Arrange the cauliflower slices on the baking sheet. In a small bowl, mix the olive oil, minced garlic, thyme, rosemary, and black pepper.
3. Brush the herb mixture evenly over both sides of the cauliflower steaks.
4. Roast in the oven for 20–25 minutes, flipping halfway through, until the cauliflower is golden and tender.
5. Serve warm with lemon wedges on the side for an optional splash of freshness.

The herb-rubbed cauliflower steaks are a flavorful and impressive holiday side dish that provides a touch of elegance without any added sodium. Their savory aroma and perfectly roasted texture make them a standout addition to the dinner table.

Cranberry Orange Wild Rice Pilaf

This vibrant wild rice pilaf with cranberries and a hint of orange zest adds a festive touch to any holiday meal. The chewy wild rice pairs well with the tart cranberries, and the orange zest brings a refreshing brightness to the dish, making it a balanced and flavorful side without added sodium.

Ingredients:

• 1 cup wild rice, rinsed
• 2 1/2 cups water or low-sodium vegetable broth
• 1/2 cup fresh or frozen cranberries
• 1/4 cup orange juice
• 1 tsp orange zest
• 1/4 cup chopped pecans or walnuts, toasted
• 1 tbsp extra-virgin olive oil
• 1/4 tsp black pepper
• Fresh parsley for garnish

Instructions:

1. In a medium saucepan, combine the wild rice and water (or vegetable broth). Bring to a boil, then reduce the heat and simmer, covered, for 40–45 minutes or until the rice is tender and the liquid has been absorbed. Fluff with a fork and set aside.
2. In a small saucepan over medium heat, combine the cranberries and orange juice. Cook for 3–4 minutes until the cranberries begin to soften and release some of their juices.
3. In a large bowl, mix the cooked wild rice with the cranberry mixture, orange zest, and toasted nuts. Drizzle with olive oil and add black pepper to taste. Stir to combine.
4. Transfer to a serving dish and garnish with chopped fresh parsley.

The cranberry orange wild rice pilaf brings a delightful contrast of flavors and textures with every bite. The tartness of the cranberries pairs harmoniously with the citrusy notes of orange, while the nuts add a satisfying crunch. This dish will add a festive and elegant touch to your holiday spread while keeping sodium levels low.

Garlic Herb Mashed Cauliflower

This creamy, garlic herb mashed cauliflower is a low-sodium alternative to traditional mashed potatoes, but with all the flavor and comfort. It’s rich, fluffy, and infused with garlic and fresh herbs for a taste that complements any main course.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 3 cloves garlic, peeled
• 1/4 cup unsalted butter or plant-based alternative
• 1/4 cup low-sodium chicken broth or water
• 2 tbsp chopped fresh chives
• 2 tbsp chopped fresh parsley
• 1/4 tsp black pepper
• Optional: 1/4 cup grated Parmesan cheese for added flavor

Instructions:

1. In a large pot, bring the cauliflower florets and garlic cloves to a boil in water. Simmer for 10–12 minutes or until the cauliflower is tender. Drain well and return the cauliflower and garlic to the pot.
2. Mash the cauliflower and garlic with a potato masher or use a food processor for a smoother texture.
3. Add the unsalted butter, chicken broth (or water), chives, parsley, and black pepper. Mix until the cauliflower is creamy and fully combined. Adjust seasoning to taste.
4. Serve warm with a sprinkle of Parmesan cheese if desired.

This dish is an excellent alternative for those looking to reduce their sodium intake without compromising on comfort food flavors. The combination of garlic and fresh herbs creates a rich, savory profile that makes this side dish a crowd-pleaser at any holiday gathering.

Roasted Beet and Apple Salad

This colorful salad combines the earthiness of roasted beets with the crisp sweetness of apples. With a tangy vinaigrette and a hint of fresh thyme, this low-sodium side is perfect for adding a refreshing and nutritious component to your holiday meal.

Ingredients:

• 2 medium beets, peeled and cut into 1-inch cubes
• 1 large apple, cored and sliced into thin wedges
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp black pepper
• 1/4 tsp ground cinnamon
• 1/4 cup crumbled goat cheese (optional)
• Fresh thyme leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the beet cubes with 1 tbsp of olive oil, black pepper, and ground cinnamon. Spread evenly on the baking sheet and roast for 25–30 minutes, turning halfway through, until the beets are tender and slightly caramelized.
3. While the beets are roasting, prepare the vinaigrette by whisking together the remaining 1 tbsp of olive oil, apple cider vinegar, and honey in a small bowl.
4. In a large bowl, combine the roasted beets with apple slices and drizzle with the vinaigrette. Toss gently to coat.
5. Transfer to a serving dish and sprinkle with crumbled goat cheese and fresh thyme leaves.

This beet and apple salad offers a delightful mix of sweet, tangy, and earthy flavors, making it a unique and beautiful addition to your holiday table. The combination of roasted beets and crisp apple slices is both visually appealing and packed with nutrients, providing a low-sodium option that’s full of seasonal charm.

Herb-Infused Brown Rice with Lemon and Pine Nuts

This herb-infused brown rice is light, nutty, and full of flavor, making it an excellent holiday side dish that pairs well with a variety of main courses. The subtle hint of lemon and the crunch of toasted pine nuts create a delightful texture contrast and add an elegant touch to your festive meal.

Ingredients:

• 1 cup brown rice, rinsed
• 2 cups water or low-sodium vegetable broth
• 2 tbsp extra-virgin olive oil
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1/4 cup pine nuts, toasted
• Black pepper to taste

Instructions:

1. In a medium saucepan, bring the brown rice and water (or vegetable broth) to a boil. Reduce the heat to low, cover, and simmer for 45–50 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
2. In a small skillet, toast the pine nuts over low heat until golden and fragrant, about 2–3 minutes. Remove from heat and set aside.
3. In a large bowl, combine the cooked rice with olive oil, parsley, dill, lemon juice, and lemon zest. Stir until evenly mixed. Add black pepper to taste.
4. Transfer the rice to a serving dish and sprinkle the toasted pine nuts on top.

The herb-infused brown rice is a fragrant and wholesome addition to your holiday spread. Its combination of fresh herbs and lemon brightens the dish, while the pine nuts provide a subtle crunch. This dish is versatile enough to pair with vegetarian or meat-based main courses and is free of added sodium, making it an ideal choice for any celebration.

Spiced Carrots with Ginger and Honey Glaze

These spiced carrots are sweet, tangy, and aromatic, making them a delightful holiday side dish that’s both simple and sophisticated. The ginger and honey glaze adds warmth and a touch of sweetness that enhances the natural flavor of the carrots.

Ingredients:

• 1 lb baby carrots or 3 large carrots, peeled and sliced into 1/4-inch rounds
• 2 tbsp honey
• 1 tbsp grated fresh ginger
• 1 tbsp extra-virgin olive oil
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a mixing bowl, combine the carrots with olive oil, honey, grated ginger, cinnamon, nutmeg, and black pepper. Toss until the carrots are well coated.
3. Spread the carrots evenly on the prepared baking sheet. Roast for 20–25 minutes, turning once halfway through, until the carrots are tender and lightly caramelized.
4. Remove from the oven and transfer to a serving dish. Garnish with chopped fresh parsley before serving.

The spiced carrots with ginger and honey glaze are a sweet and aromatic addition that pairs beautifully with roasted meats or as a standalone side. The combination of spices creates a warm flavor profile that’s perfect for winter holidays, and the natural sweetness of the carrots is enhanced by the honey glaze. This dish is an effortless way to bring a touch of festive sweetness to your holiday table.

Zucchini and Tomato Gratin

This zucchini and tomato gratin is a comforting, low-sodium side dish with a golden, crispy topping that adds texture and flavor to the soft, roasted vegetables underneath. It’s an ideal choice for holiday meals, offering a balance of savory and slightly sweet flavors that pair well with any main course.

Ingredients:

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 2 large tomatoes, sliced into 1/4-inch rounds
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese or a low-sodium alternative
• 2 tbsp chopped fresh basil
• 2 tbsp extra-virgin olive oil
• 1/4 tsp black pepper
• 1/4 tsp dried oregano

Instructions:

1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish or spray it with non-stick cooking spray.
2. In a large mixing bowl, combine the zucchini and tomato slices with olive oil, black pepper, and dried oregano. Toss to coat evenly.
3. Layer the zucchini and tomato slices in the prepared baking dish, alternating between the two in an overlapping pattern.
4. In a small bowl, mix the whole wheat breadcrumbs with the Parmesan cheese and fresh basil. Sprinkle the mixture evenly over the top of the vegetables.
5. Bake for 20–25 minutes, or until the top is golden brown and the vegetables are tender.
6. Serve warm, garnished with additional chopped basil if desired.

This zucchini and tomato gratin is a comforting and delicious side that showcases the best of fresh produce. The crispy topping adds a satisfying texture contrast to the soft, roasted vegetables beneath. Perfect for holiday gatherings, this dish is easy to prepare, low in sodium, and full of vibrant flavors that celebrate the season.

Maple-Glazed Brussels Sprouts and Sweet Potatoes

This maple-glazed Brussels sprouts and sweet potato dish is a perfect balance of savory, sweet, and earthy flavors. The caramelized edges of the Brussels sprouts and the tender sweetness of the roasted sweet potatoes are elevated by the hint of maple syrup, making it a holiday-worthy side that’s both healthy and flavorful.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
• 2 tbsp pure maple syrup
• 1 tbsp extra-virgin olive oil
• 1/4 tsp ground cinnamon
• 1/4 tsp black pepper
• 1/4 cup chopped pecans, toasted (optional)
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large mixing bowl, combine the Brussels sprouts and sweet potato cubes with olive oil, maple syrup, ground cinnamon, and black pepper. Toss until evenly coated.
3. Spread the mixture evenly on the prepared baking sheet. Roast for 25–30 minutes, turning once halfway through, until the Brussels sprouts are crispy and caramelized and the sweet potatoes are tender.
4. Remove from the oven and transfer to a serving dish. Sprinkle with toasted pecans and garnish with fresh thyme.

The maple-glazed Brussels sprouts and sweet potatoes are a beautiful combination that brings together a touch of sweetness and earthy flavors. The maple syrup enhances the natural caramelization of the vegetables, while the toasted pecans provide an extra crunch. This side dish adds a festive and satisfying element to any holiday spread while keeping sodium levels in check.

Lemon Dill Quinoa Salad

This lemon dill quinoa salad is light, refreshing, and full of bright flavors. The fluffy quinoa, combined with fresh herbs and a hint of lemon, creates a perfect side dish that complements roasted or grilled entrees without overwhelming the palate.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1/2 cup diced cucumber
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped red onion
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp extra-virgin olive oil
• Black pepper to taste

Instructions:

1. In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let cool slightly.
2. In a large mixing bowl, combine the cooked quinoa with cucumber, dill, parsley, and red onion.
3. In a small bowl, whisk together the lemon juice, lemon zest, and olive oil. Pour over the quinoa mixture and stir until well combined. Add black pepper to taste.
4. Serve chilled or at room temperature, garnished with additional dill if desired.

This lemon dill quinoa salad is a zesty and herbaceous side that’s perfect for holiday feasts. The lemon adds a refreshing brightness that pairs well with rich dishes, while the fresh herbs provide a burst of flavor that makes the salad stand out. It’s versatile, easy to make, and full of nutrients, making it an ideal choice for those looking to add a light, flavorful element to their holiday spread.

Baked Garlic Parmesan Green Beans

These baked garlic Parmesan green beans are simple, yet elegant. With the addition of garlic and a touch of Parmesan, these tender-crisp green beans become a standout side dish that pairs well with nearly any holiday main course.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 tsp black pepper
• 1/4 tsp dried thyme or Italian seasoning
• Lemon wedges for serving (optional)

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the green beans with olive oil, minced garlic, black pepper, and dried thyme until well coated.
3. Spread the green beans evenly on the prepared baking sheet. Bake for 12–15 minutes, or until the green beans are tender and slightly crispy at the edges.
4. Remove from the oven and sprinkle the Parmesan cheese over the top. Return to the oven for an additional 2–3 minutes to allow the cheese to melt and create a light crust.
5. Serve warm with lemon wedges on the side for a fresh squeeze.

These baked garlic Parmesan green beans are a flavorful, satisfying, and nutrient-packed side dish. The garlic infuses the green beans with savory notes, while the Parmesan adds a rich, umami finish. This dish is simple yet sophisticated, perfect for holiday gatherings where you want a side that’s both elegant and easy to prepare.

Note: More recipes​ are coming soon!