35+ Delicious Holiday Paleo Side Dish Recipes to Elevate Your Feast

The holiday season is a time for gathering, celebration, and of course, amazing food.

For those following a paleo lifestyle, finding side dishes that are both delicious and compliant with the diet can be a challenge.

But fear not — we’ve put together a collection of over 35 holiday paleo side dish recipes that will impress your guests and make your holiday meals unforgettable.

Whether you’re looking for hearty roasted vegetables, sweet and savory baked dishes, or light salads, there’s something for everyone.

These recipes are packed with seasonal flavors, easy-to-find ingredients, and are perfect for complementing any main course.

Get ready to discover the perfect side dishes to create a holiday table that’s not only festive but also nourishing and satisfying.

35+ Delicious Holiday Paleo Side Dish Recipes to Elevate Your Feast

Creating the perfect holiday menu that meets your dietary preferences doesn’t mean sacrificing flavor or variety.

These 35+ holiday paleo side dish recipes are designed to add color, texture, and taste to your table, making your holiday celebrations more special.

From savory herb-roasted vegetables and creamy cauliflower dishes to sweet potato casseroles and fresh salads, these recipes are guaranteed crowd-pleasers.

By focusing on whole, nutrient-dense ingredients and delicious seasonings, you can ensure that your holiday meal is both healthy and mouthwatering.

Give these recipes a try, and watch your holiday gatherings become a hit filled with flavor and cheer.

Maple-Glazed Brussels Sprouts with Pecans

These maple-glazed Brussels sprouts with pecans are a perfect balance of savory and sweet, providing a festive side dish that complements any holiday main course. The caramelized exterior with a hint of maple syrup paired with the crunch of toasted pecans makes this dish a standout.

Ingredients:

• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp pure maple syrup
• 1/2 cup pecans, chopped and toasted
• 1/2 tsp smoked paprika (optional)
• Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a mixing bowl, toss the halved Brussels sprouts with olive oil, salt, pepper, and smoked paprika, if using.
3. Spread the Brussels sprouts on the prepared baking sheet in a single layer.
4. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the sprouts are golden and crispy on the edges.
5. Drizzle the maple syrup over the roasted Brussels sprouts and toss gently to coat. Return to the oven for 2-3 more minutes to allow the glaze to set.
6. Remove from the oven and transfer to a serving dish. Sprinkle toasted pecans over the top and garnish with fresh thyme leaves.

The combination of caramelized Brussels sprouts with the sweet maple glaze and the added crunch from the pecans creates a side dish that feels luxurious and festive, yet stays true to paleo principles. This dish is perfect for adding a pop of color and flavor to any holiday spread.

Cauliflower Stuffing with Herbs and Cranberries

This paleo cauliflower stuffing with herbs and cranberries is a delightful twist on traditional holiday stuffing, bringing a hearty texture with a touch of sweetness and tang. It pairs beautifully with turkey or other holiday mains and fits perfectly into a paleo feast.

Ingredients:

• 1 large head of cauliflower, riced (about 4 cups)
• 2 tbsp olive oil or ghee
• 1/2 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 1 cup fresh or dried unsweetened cranberries
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh sage
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup sliced almonds (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish or line it with parchment paper.
2. Heat olive oil or ghee in a large skillet over medium heat. Add the chopped onion and celery and sauté until they become translucent, about 5-6 minutes.
3. Add the riced cauliflower to the skillet and cook for another 5 minutes, stirring occasionally, until it starts to soften.
4. Stir in the cranberries, parsley, sage, thyme, salt, and black pepper. Cook for another 2-3 minutes, allowing the flavors to meld.
5. Transfer the cauliflower mixture to the prepared baking dish and sprinkle sliced almonds on top if using.
6. Bake for 20-25 minutes, or until the top is golden and slightly crispy.

This grain-free stuffing is not only paleo but also full of flavor. The cranberries provide a slight sweetness that pairs perfectly with the earthy herbs and nutty almonds, giving each bite a delightful combination of texture and taste. It’s an ideal holiday side dish that won’t leave anyone missing traditional bread stuffing.

Garlic Roasted Sweet Potatoes with Coconut Cream

This side dish is a luxurious and nutrient-rich addition to your holiday table. Roasted sweet potatoes are tossed with a hint of garlic and served with a drizzle of coconut cream for a sweet, creamy finish that feels both indulgent and healthy.

Ingredients:

• 3 large sweet potatoes, peeled and cut into 1-inch cubes
• 3 tbsp olive oil or avocado oil
• 3 cloves garlic, minced
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1/2 cup canned coconut cream (chilled)
• 1 tbsp honey or maple syrup
• Chopped parsley for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato cubes with olive oil, minced garlic, paprika, salt, and pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until the edges are golden and caramelized.
4. While the sweet potatoes are roasting, mix the chilled coconut cream with honey or maple syrup in a small bowl. Whisk until smooth and creamy.
5. Remove the sweet potatoes from the oven and transfer them to a serving dish.
6. Drizzle the coconut cream mixture over the sweet potatoes and garnish with chopped parsley.

The richness of the coconut cream balances out the natural sweetness of the roasted sweet potatoes, creating a side dish that feels festive and comforting. This is a simple yet elegant addition to any holiday meal, sure to be a hit even with those who are not following a paleo diet.

Garlic Lemon Green Beans with Almonds

This dish of garlic lemon green beans with almonds is a vibrant, fresh, and crunchy side that brings brightness to any holiday table. The slight tang of lemon pairs perfectly with the rich flavor of garlic, while the toasted almonds add an elegant touch and satisfying crunch.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• 1/4 cup sliced almonds, toasted
• Salt and pepper, to taste
• Lemon zest for garnish (optional)

Instructions:

1. Bring a large pot of water to a boil. Add the green beans and blanch for 2-3 minutes until bright green and tender-crisp. Drain and transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, being careful not to burn it.
3. Add the blanched green beans to the skillet and sauté for another 3-4 minutes until heated through and infused with the garlic flavor.
4. Drizzle the lemon juice over the green beans, season with salt and pepper, and toss to coat.
5. Transfer to a serving dish and sprinkle the toasted almonds on top. Garnish with lemon zest if desired.

This simple yet elegant side dish is ideal for adding a burst of color and zest to your holiday spread. The lemon and garlic combination brings out the natural flavor of the green beans, while the almonds provide an additional layer of texture and richness. It’s a light and refreshing side that balances out heavier main courses.

Paleo Roasted Beet and Orange Salad

This roasted beet and orange salad is a showstopper that combines earthy, sweet, and citrus flavors. The addition of fresh herbs and a tangy vinaigrette makes it an ideal holiday side dish that’s as beautiful as it is delicious.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 large oranges, peeled and segmented
• 1/4 cup chopped fresh mint
• 1/4 cup crumbled goat cheese or dairy-free cheese (optional)
• 1/4 cup chopped walnuts, toasted

Dressing:

• 2 tbsp balsamic vinegar
• 1 tbsp honey or maple syrup
• 1/4 cup extra-virgin olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the beet wedges with olive oil, salt, and pepper, and spread them on the baking sheet. Roast for 30-35 minutes, turning halfway through, until tender and slightly caramelized.
3. While the beets are roasting, prepare the dressing by whisking together the balsamic vinegar, honey, olive oil, salt, and pepper in a small bowl. Set aside.
4. Once the beets are done, let them cool slightly before transferring them to a serving bowl.
5. Add the orange segments, chopped mint, goat cheese (if using), and toasted walnuts to the beets. Drizzle with the prepared dressing and toss gently to combine.

This salad offers a delightful mix of sweet, tangy, and nutty flavors, creating a sophisticated and refreshing side dish that can elevate any holiday meal. The vibrant color and unique combination of ingredients make it a memorable addition to your celebration.

Spiced Carrot and Cauliflower Mash

This spiced carrot and cauliflower mash is a warm, comforting side dish that is perfect for cozy holiday dinners. It features the rich, slightly sweet flavor of carrots paired with the creamy texture of cauliflower, elevated by a hint of warming spices.

Ingredients:

• 3 large carrots, peeled and chopped
• 1 head of cauliflower, cut into florets
• 2 tbsp ghee or olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Bring a large pot of water to a boil. Add the chopped carrots and cauliflower florets and cook for 12-15 minutes, or until fork-tender.
2. Drain the vegetables and transfer them to a food processor or use an immersion blender in the pot. Add the ghee, cinnamon, nutmeg, salt, and pepper.
3. Blend until the mixture is smooth and creamy. Adjust seasoning if needed.
4. Transfer to a serving bowl and garnish with chopped fresh parsley if desired.

The combination of carrots and cauliflower creates a mash that is rich, velvety, and slightly sweet. The spices give it a festive touch that makes it perfect for the holiday season. This dish is an excellent alternative to traditional mashed potatoes, offering the same comforting texture with a paleo-friendly twist.

Herb-Rubbed Roasted Acorn Squash

This herb-rubbed roasted acorn squash is a sweet and savory side that brings a warm, seasonal flair to your holiday table. With its tender flesh, caramelized edges, and aromatic herb seasoning, it’s both simple to make and full of flavor.

Ingredients:

• 2 acorn squashes, cut in half and seeds removed
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp honey or maple syrup (optional)
• Chopped fresh parsley for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Place the acorn squash halves cut side up on the baking sheet. Brush them with olive oil and sprinkle with chopped rosemary, thyme, garlic powder, salt, and pepper.
3. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and the edges are golden and caramelized.
4. If desired, drizzle honey or maple syrup over the squash during the last 5 minutes of roasting for an added touch of sweetness.
5. Remove from the oven and transfer to a serving dish. Garnish with chopped parsley before serving.

This dish is a perfect holiday side that showcases the natural sweetness of acorn squash and the bold flavors of fresh herbs. It’s simple yet elegant, making it an excellent addition to your holiday menu that pairs beautifully with any main course.

Spicy Roasted Butternut Squash with Sage

This spicy roasted butternut squash with sage is a warm and hearty side dish, perfect for adding a bold and aromatic flavor profile to your holiday meal. The combination of cinnamon, cayenne, and sage creates a side that’s both savory and slightly spicy.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 3 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (adjust to taste)
• Salt and black pepper, to taste
• 1/4 cup fresh sage leaves, chopped
• 1/4 cup pomegranate seeds for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the butternut squash cubes with olive oil, cinnamon, cayenne pepper, salt, and black pepper until evenly coated.
3. Spread the seasoned squash in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until the squash is golden and tender.
4. In the last 5 minutes of roasting, sprinkle the chopped sage over the squash to infuse the flavor.
5. Remove from the oven and transfer to a serving dish. Garnish with pomegranate seeds for a pop of color and sweetness, if desired.

This dish offers the perfect combination of warmth, spice, and earthy flavors, making it a memorable holiday side. The hint of sage adds a fresh, aromatic quality, while the pomegranate seeds provide an unexpected burst of sweetness that pairs beautifully with the roasted butternut squash.

Crispy Garlic Parsley Roasted Potatoes

These crispy garlic parsley roasted potatoes are a classic holiday side that’s quick to prepare and always a crowd-pleaser. With a crispy golden exterior and a fluffy interior, they are enhanced with garlic and fresh parsley for an irresistible taste.

Ingredients:

• 2 lbs small Yukon Gold or red potatoes, halved or quartered
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp dried oregano
• Salt and black pepper, to taste
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon zest (optional)

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 mixing bowl, toss the potatoes with olive oil, minced garlic, dried oregano, salt, and black pepper until evenly coated.
3. Spread the potatoes on the baking sheet in a single layer, cut side down, and roast for 30-35 minutes, flipping halfway through, until golden and crispy on the outside and tender inside.
4. Transfer the roasted potatoes to a serving dish and sprinkle with chopped parsley and lemon zest for an added layer of freshness.

These garlic parsley roasted potatoes are the epitome of comfort food with their crispy edges and tender interiors. The addition of lemon zest and fresh parsley provides a touch of brightness and an herbal note that complements their rich flavor. Perfect for holiday gatherings, these potatoes are sure to be a favorite on the table.

Paleo Sweet Potato Casserole with Pecan Topping

This paleo sweet potato casserole is a festive and hearty side dish, perfect for holiday gatherings. With creamy, naturally sweet mashed sweet potatoes topped with a crunchy pecan and coconut sugar mixture, it’s a delightful combination of flavors and textures.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup coconut milk (or almond milk)
• 2 tbsp ghee or coconut oil
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• Salt, to taste

Topping:

• 1/2 cup chopped pecans
• 1/4 cup coconut sugar
• 2 tbsp coconut oil, melted
• 1/2 tsp cinnamon
• Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. Place the sweet potatoes in a large pot of water and bring to a boil. Cook for 15-20 minutes, or until fork-tender. Drain and transfer to a large bowl.
3. Add the coconut milk, ghee, maple syrup, vanilla extract, and a pinch of salt to the sweet potatoes. Mash until smooth and creamy.
4. Transfer the sweet potato mixture to the prepared baking dish and spread evenly.
5. In a small bowl, combine the chopped pecans, coconut sugar, melted coconut oil, cinnamon, and salt. Sprinkle this mixture evenly over the sweet potatoes.
6. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is heated through.
7. Let cool slightly before serving.

This paleo sweet potato casserole is a showstopper that combines sweet and nutty flavors in a comforting dish. The pecan topping adds a satisfying crunch, contrasting beautifully with the smooth and naturally sweet base. It’s an ideal side that can take center stage on your holiday table.

Crispy Brussels Sprouts with Bacon and Chestnuts

Brussels sprouts tossed with crispy bacon and roasted chestnuts make for an impressive holiday side dish. This combination of savory, smoky, and slightly sweet flavors is sure to impress your guests and complement any main course.

Ingredients:

• 1 lb Brussels sprouts, halved
• 3 tbsp olive oil
• Salt and black pepper, to taste
• 4 slices of bacon, chopped
• 1/2 cup roasted chestnuts, chopped
• 1/4 cup pomegranate seeds (optional, for garnish)
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with 2 tbsp of olive oil, salt, and black pepper. Spread them evenly on the baking sheet.
3. Roast in the oven for 15-20 minutes, or until the Brussels sprouts are crispy and golden, flipping halfway through.
4. Meanwhile, in a large skillet over medium heat, cook the chopped bacon until crispy. Remove and drain on paper towels.
5. Add the roasted chestnuts to the skillet and sauté for 2-3 minutes until warmed through.
6. Once the Brussels sprouts are done roasting, transfer them to a serving bowl. Add the bacon and chestnuts and toss gently to combine.
7. Garnish with pomegranate seeds and fresh thyme before serving.

This dish is rich with layers of flavor and texture, from the crispy Brussels sprouts to the smoky bacon and sweet chestnuts. The pomegranate seeds add a pop of color and a hint of tartness that balances out the richness of the other ingredients. It’s a perfect side for a holiday feast, adding both flavor and visual appeal.

Paleo Cauliflower Rice Pilaf with Cranberries and Walnuts

A light and flavorful cauliflower rice pilaf with cranberries and walnuts is a holiday side that is both nutritious and festive. The combination of sweet cranberries, crunchy walnuts, and savory seasonings makes this dish a great complement to any main course.

Ingredients:

• 1 head of cauliflower, riced or 4 cups pre-riced cauliflower
• 2 tbsp olive oil or ghee
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dried unsweetened cranberries
• 1/4 cup chopped walnuts, toasted
• 1/4 tsp ground cinnamon
• Salt and black pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil or ghee in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, until translucent.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Stir in the riced cauliflower and cook for 5-6 minutes, stirring occasionally, until it becomes tender.
4. Add the cranberries, toasted walnuts, and ground cinnamon to the skillet. Season with salt and black pepper and mix well.
5. Continue to cook for an additional 2-3 minutes to allow the flavors to meld together.
6. Transfer to a serving dish and garnish with fresh parsley if desired.

This cauliflower rice pilaf is a satisfying and nutrient-rich side that perfectly balances sweet, nutty, and savory flavors. The cranberries provide a touch of sweetness, while the walnuts add a satisfying crunch, making it an elegant addition to your holiday spread.

Garlic Herb Roasted Carrots and Parsnips

These garlic herb roasted carrots and parsnips bring a deliciously sweet and savory touch to your holiday meal. The natural flavors of the root vegetables are enhanced with a simple garlic and herb seasoning, making this side dish both elegant and easy to prepare.

Ingredients:

• 1 lb carrots, peeled and cut into 2-inch pieces
• 1 lb parsnips, peeled and cut into 2-inch pieces
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and black pepper, to taste
• Lemon wedges for serving (optional)

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 bowl, toss the carrots and parsnips with olive oil, minced garlic, thyme, rosemary, salt, and black pepper until well coated.
3. Spread the vegetables in a single layer on the baking sheet.
4. Roast in the oven for 25-30 minutes, turning halfway through, until the carrots and parsnips are tender and caramelized.
5. Serve warm with lemon wedges for a touch of brightness.

These roasted carrots and parsnips are a simple yet flavorful addition to any holiday spread. The garlic and herbs infuse the vegetables with a rich aroma and taste, while the caramelized edges bring out their natural sweetness. This dish is sure to become a family favorite.

Baked Spaghetti Squash with Sage and Mushrooms

Baked spaghetti squash with sage and mushrooms is a unique, paleo-friendly side dish that brings hearty flavors with a light texture. The combination of earthy mushrooms, aromatic sage, and the naturally noodle-like spaghetti squash makes it a standout addition to your holiday feast.

Ingredients:

• 1 large spaghetti squash, halved and seeds removed
• 2 tbsp olive oil
• 1 cup sliced mushrooms (button or cremini)
• 1/2 small onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh sage, chopped
• Salt and black pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Brush the inside of the spaghetti squash halves with 1 tbsp of olive oil and season with salt and black pepper. Place cut side down on the baking sheet and roast for 30-40 minutes, or until the flesh is tender and easily shredded with a fork.
3. While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add the onions and sauté until translucent, about 3 minutes. Add the garlic and cook for another minute.
4. Add the mushrooms and cook until they release their moisture and begin to brown, about 5-6 minutes.
5. Stir in the chopped sage and season with salt and black pepper. Remove from heat.
6. Once the squash is done, use a fork to gently scrape the flesh into spaghetti-like strands. Transfer the squash to a large bowl and mix with the sautéed mushroom mixture.
7. Serve warm, garnished with fresh parsley if desired.

This baked spaghetti squash with sage and mushrooms offers a rich, savory taste and a comforting texture that pairs well with main dishes. The sage brings an earthy depth, while the mushrooms add umami and heartiness. It’s a perfect side for holiday meals, balancing flavor with a light touch.

Paleo Green Beans Almondine

Green beans almondine is a classic French-inspired side dish that is both simple and refined. The tender-crisp green beans are tossed with toasted almonds and a light lemon-butter dressing, creating a side that’s fresh, bright, and perfect for any holiday gathering.

Ingredients:

• 1 lb fresh green beans, trimmed
• 3 tbsp ghee or unsalted butter
• 1/4 cup sliced almonds
• 2 tbsp lemon juice
• Zest of 1 lemon
• Salt and black pepper, to taste
• Fresh dill for garnish (optional)

Instructions:

1. Bring a large pot of water to a boil and add a generous pinch of salt. Add the green beans and cook for 3-4 minutes, until tender-crisp. Drain and place the green beans in an ice water bath to stop the cooking process. Drain again and set aside.
2. In a large skillet over medium heat, melt the ghee or butter. Add the sliced almonds and toast them for 2-3 minutes, stirring frequently, until they are golden brown and fragrant.
3. Add the green beans to the skillet and toss gently to coat. Stir in the lemon juice and zest, and season with salt and black pepper to taste.
4. Transfer to a serving dish and garnish with fresh dill if desired.

This paleo green beans almondine is a light yet flavorful holiday side that pairs well with roasted meats or hearty main courses. The toasted almonds add a delightful crunch, while the lemon and fresh dill brighten the dish with a zesty finish. It’s simple to make but adds a touch of elegance to your holiday spread.

Note: More recipes​ are coming soon!