10 Gluten-Free Dairy-Free Holiday Side Dishes

If gluten or dairy leave you bloated or worn out, the holiday table can feel tricky. These 10 gluten-free dairy-free holiday side dishes make it easier. Each one is a simple version of a classic you already love. Nobody at the table will feel like they are eating “special” food.

In our recent post on enjoying the holidays with dietary restrictions, we suggested bringing a dish you love to each gathering. This list gives you plenty of holiday side dishes to choose from. You’ll find a creamy potato dish, a classic dressing, a fall salad, a green bean casserole, and six more easy favorites.

And then there’s the gravy. Consider it our bonus recipe, since it’s what everyone really comes for.

None of these recipes are hard. Most use one pan or one pot. Each recipe includes notes on the nutrients you get in one serving, so you can see how these holiday side dishes support your health, not just your taste buds.

Before You Start: Read Labels

Gluten and dairy hide in places you might not expect. A quick label check keeps your holiday side dishes truly safe.

• Broth: Some brands add wheat or milk. Look for a “gluten-free” label.
• Soy sauce: Regular soy sauce contains wheat. Use tamari labeled gluten-free, or coconut aminos.
• Crispy fried onions: Most brands use wheat flour. Gluten-free versions exist, or you can make your own.
• Butter swaps: Olive oil works in every recipe here. Some people with dairy sensitivity do fine with ghee, since most milk proteins are removed. Skip it if dairy gives you strong symptoms.

If you have celiac disease, choose certified gluten-free products. Also watch for cross-contact. Use clean cutting boards, pans, and serving spoons.

How We Calculated the Nutrition

Each recipe makes about 8 servings. For all of these holiday side dishes, we estimated calories, protein, carbs, fiber, and fat from USDA nutrition data. We also list the vitamins and minerals each dish is richest in, shown as a percent of the Daily Value (DV).

These numbers are estimates. Brands and portion sizes vary. Cooking also lowers some vitamin C. We left out sodium because it changes so much with the broth and salt you choose.

1. Garlic Herb Mashed Potatoes

Mashed potatoes are the star of most holiday side dishes. Yukon gold potatoes taste naturally buttery, so you won’t miss the cream. Leaving the skins on adds fiber and potassium. Roasted garlic flavor comes from simply boiling the cloves with the potatoes.

Serves 8 | Prep: 10 minutes | Cook: 20 minutes

Ingredients

• 3 lb Yukon gold potatoes, scrubbed and cut into 2-inch chunks
• 6 garlic cloves, peeled
• ¼ cup extra virgin olive oil
• ½ cup warm low-sodium chicken or vegetable broth
• ½ cup warm unsweetened almond milk
• 1½ tsp sea salt, plus more to taste
• ¼ tsp black pepper
• 2 Tbsp chopped fresh chives

Steps

1. Place the potatoes and garlic in a large pot. Cover with cold, salted water.
2. Bring to a boil. Simmer 15 to 20 minutes, until a fork slides in easily.
3. Drain well and return to the pot.
4. Add the olive oil, broth, and almond milk. Mash until smooth.
5. Season with salt and pepper. Top with chives.

Nutrition Per Serving (about ¾ cup)

197 calories | 3.8 g protein | 31 g carbs | 3.6 g fiber | 7.1 g fat

Standout nutrients: vitamin C (about 38% DV), vitamin B6 (31% DV), and potassium (about 720 mg, 15% DV). Potassium helps balance fluids and supports healthy blood pressure. Vitamin B6 helps your body make energy from food.

2. Classic Herb Dressing

This dressing tastes like the stuffing you grew up with. The secret is drying the bread first. Dry bread soaks up flavor without turning mushy.

Serves 8 | Prep: 15 minutes | Cook: 65 minutes (includes drying the bread)

Ingredients

• 1 loaf (about 16 oz) gluten-free sandwich bread, cut into ¾-inch cubes
• 3 Tbsp olive oil, plus more for the pan
• 1 medium onion, diced
• 3 celery stalks, diced
• 2 Tbsp chopped fresh sage (or 2 tsp dried)
• 1 Tbsp fresh thyme leaves (or 1 tsp dried)
• ¼ cup chopped fresh parsley
• 2 large eggs
• 2 cups low-sodium chicken or vegetable broth
• 1 tsp sea salt and ½ tsp black pepper

Steps

1. Heat the oven to 300°F. Spread the bread cubes on a baking sheet. Bake 20 to 25 minutes, until dry. You can also leave them out overnight.
2. Raise the oven to 375°F. Oil a 9×13-inch baking dish.
3. Warm the olive oil in a skillet over medium heat. Cook the onion and celery for 8 minutes, until soft. Stir in the sage and thyme.
4. In a large bowl, whisk the eggs and broth. Add the bread, vegetables, parsley, salt, and pepper. Toss gently.
5. Spread in the baking dish. Cover with foil and bake 25 minutes. Uncover and bake 15 to 20 minutes more, until golden on top.

Egg-free tip: Skip the eggs and add ¼ cup more broth. The dressing will be a little softer but just as tasty.

Nutrition Per Serving

218 calories | 4.6 g protein | 29 g carbs | 2.9 g fiber | 9.2 g fat

Standout nutrients: vitamin K (about 32% DV) from the parsley, celery, and olive oil. Vitamin K helps your blood clot normally and supports strong bones. Gluten-free breads vary a lot, so check your label. Some brands add more fiber and protein than others.

3. Harvest Kale Salad with Roasted Squash

This salad holds up well on a buffet. Kale stays crisp for hours, so you can dress it before you leave home. Delicata squash has a thin skin, so there’s no peeling.

Serves 8 | Prep: 15 minutes | Cook: 25 minutes

Ingredients

• 1 delicata squash, halved, seeded, and sliced into ½-inch half-moons
• 1 Tbsp olive oil and a pinch of salt (for roasting)
• 1 bunch lacinato kale, stems removed, thinly sliced
• 1 crisp apple, thinly sliced
• ½ cup pecans, toasted
• ⅓ cup dried cranberries (fruit-juice sweetened, if you can find them)

For the maple-Dijon vinaigrette:

• ¼ cup olive oil
• 2 Tbsp apple cider vinegar
• 1 Tbsp pure maple syrup
• 1 tsp Dijon mustard
• A pinch of salt and pepper

Steps

1. Heat the oven to 425°F. Toss the squash with oil and salt. Roast 20 to 25 minutes, flipping once, until golden. Let cool.
2. Shake the vinaigrette ingredients together in a jar.
3. Place the kale in a large bowl. Add half the dressing. Massage the kale with clean hands for 1 to 2 minutes, until it softens and turns darker green.
4. Top with the squash, apple, pecans, and cranberries. Drizzle with the rest of the dressing.

Nutrition Per Serving

180 calories | 1.9 g protein | 15 g carbs | 3.1 g fiber | 14 g fat

Standout nutrients: vitamin K (about 85% DV), vitamin C (33% DV), and manganese (27% DV). Most of the fat comes from olive oil and pecans. These healthy fats help your body absorb vitamins A and K from the kale and squash.

4. Creamy Green Bean Casserole

Green bean casserole is one of the most loved holiday side dishes. This version skips the canned soup, which usually contains both wheat and dairy. A quick mushroom sauce made with almond milk gives you the same creamy comfort.

Serves 8 | Prep: 15 minutes | Cook: 40 minutes

Ingredients

• 2 lb fresh green beans, trimmed and cut in half
• 2 Tbsp olive oil
• 8 oz cremini mushrooms, sliced
• ½ onion, diced
• 2 garlic cloves, minced
• 1 cup broth
• 1 cup unsweetened plain almond milk
• 2 Tbsp cornstarch
• ¾ tsp sea salt and ¼ tsp black pepper
• 1 cup gluten-free crispy fried onions

Steps

1. Heat the oven to 375°F. Boil the green beans for 5 minutes. Drain and rinse with cold water.
2. Warm the oil in a large skillet over medium heat. Cook the mushrooms and onion 8 to 10 minutes, until browned. Add the garlic and cook 1 minute more.
3. Whisk the cornstarch into the almond milk. Pour the almond milk and broth into the skillet. Simmer 3 to 4 minutes, stirring, until thick.
4. Stir in the green beans, mushrooms, garlic, salt, and pepper. Pour into a 2-quart baking dish.
5. Bake 20 minutes. Top with the crispy onions and bake 5 minutes more.

Shortcut tip: Can’t find gluten-free crispy onions? Toss 2 thinly sliced shallots with 1 Tbsp oil. Roast at 400°F for about 15 minutes, until crisp.

Nutrition Per Serving

121 calories | 3.5 g protein | 15 g carbs | 3.6 g fiber | 6.3 g fat

Standout nutrients: vitamin K (about 42% DV), vitamin C (16% DV), and selenium (13% DV). Mushrooms are one of the few vegetables with a good dose of selenium. Your thyroid uses selenium to make and activate its hormones.

5. Harvest Casserole with Chicken Sausage

This one-dish casserole is packed with fall flavor. It brings together roasted squash, Brussels sprouts, apple, and sausage. Riced cauliflower bulks it up without any bread or grains. It’s hearty enough to work as a main dish, too.

Serves 8 | Prep: 20 minutes | Cook: 40 minutes

Ingredients

• 1 small butternut squash, peeled and cut into ¾-inch cubes (about 4 cups)
• 12 oz Brussels sprouts, trimmed and halved
• 3 Tbsp olive oil, divided
• ¾ tsp sea salt and ¼ tsp black pepper
• 12 oz cooked gluten-free chicken sausage (such as chicken apple), sliced into rounds
• 1 medium onion, diced
• 3 garlic cloves, minced
• 12 oz riced cauliflower (fresh or frozen)
• 1 crisp apple, diced
• 1 Tbsp chopped fresh sage and 1 tsp fresh thyme leaves (or 1 tsp each dried)
• ½ tsp cinnamon
• ⅓ cup chopped pecans
• ¼ cup dried cranberries

Steps

1. Heat the oven to 425°F. Toss the squash and Brussels sprouts with 2 Tbsp oil, salt, and pepper. Roast on a large baking sheet for 20 minutes.
2. Meanwhile, warm the last 1 Tbsp oil in a large skillet over medium heat. Brown the sausage, about 5 minutes.
3. Add the onion and cook 5 minutes. Add the garlic, cauliflower, and apple. Cook 5 minutes more, until the cauliflower is tender.
4. Stir in the sage, thyme, and cinnamon. Fold in the roasted vegetables.
5. Spread in a 9×13-inch baking dish. Top with pecans and cranberries.
6. Lower the oven to 375°F and bake 15 minutes, until hot and the pecans are toasted.

Vegetarian option: Skip the sausage and add a can of drained chickpeas in step 4.

Nutrition Per Serving

240 calories | 10 g protein | 25 g carbs | 5.5 g fiber | 13 g fat

Standout nutrients: vitamin C (about 83% DV), vitamin K (71% DV), and vitamin A (46% DV). It also has about 610 mg of potassium (13% DV). With protein, fiber, and healthy fat in one dish, this side helps keep blood sugar steady.

6. Maple Cinnamon Roasted Sweet Potatoes

Sweet potatoes show up in many holiday side dishes, often buried under marshmallows. Roasting brings out their natural sweetness instead. A small drizzle of maple at the end is all you need.

Serves 8 | Prep: 10 minutes | Cook: 35 minutes

Ingredients

• 3 lb sweet potatoes, peeled or scrubbed, cut into 1-inch cubes
• 3 Tbsp olive oil or avocado oil
• 1 tsp ground cinnamon
• ¾ tsp sea salt
• 2 Tbsp pure maple syrup
• ⅓ cup chopped pecans

Steps

1. Heat the oven to 425°F. Toss the sweet potatoes with the oil, cinnamon, and salt.
2. Spread in a single layer on two baking sheets. Crowded pans steam instead of roast.
3. Roast 25 minutes, then flip.
4. Drizzle with maple syrup and sprinkle with pecans. Roast 8 to 10 minutes more, until tender and caramelized.

Nutrition Per Serving

235 calories | 3.1 g protein | 38 g carbs | 5.5 g fiber | 8.4 g fat

Standout nutrients: vitamin A (about 134% DV, as beta-carotene), manganese (34% DV), and vitamin B6 (21% DV). Your body turns beta-carotene into vitamin A as needed. Vitamin A supports healthy eyes, skin, and immune function. The fiber helps slow how fast the natural sugars reach your blood. Pairing this side with turkey or another protein helps even more.

7. Balsamic Brussels Sprouts with Pomegranate

Even Brussels sprout skeptics tend to like them roasted. The edges turn crisp and nutty. Pomegranate adds color and a pop of tartness.

Serves 8 | Prep: 10 minutes | Cook: 25 minutes

Ingredients

• 2 lb Brussels sprouts, trimmed and halved
• 3 Tbsp olive oil
• ¾ tsp sea salt and ¼ tsp black pepper
• 2 Tbsp balsamic vinegar (or balsamic glaze)
• ½ cup pomegranate arils

Steps

1. Heat the oven to 425°F. Toss the sprouts with oil, salt, and pepper.
2. Place them cut side down on a baking sheet.
3. Roast 20 to 25 minutes, until the edges are deep golden and crisp.
4. Drizzle with balsamic and toss. Top with pomegranate arils.

Nutrition Per Serving

105 calories | 4.0 g protein | 13 g carbs | 4.7 g fiber | 5.5 g fat

Standout nutrients: vitamin K (about 171% DV), vitamin C (108% DV), and folate (18% DV). Brussels sprouts belong to the cabbage family. These vegetables contain natural plant compounds that support your liver’s normal detox pathways.

If you take a blood thinner like warfarin, keep your vitamin K intake steady from day to day. Talk with your prescriber before making big changes to how many leafy greens and sprouts you eat.

8. Cornbread Stuffing with Sausage and Apple

Cornbread stuffing is a classic in the South, and it’s one of the easiest holiday side dishes to make gluten-free. The cornbread is a simple one-bowl recipe. Bake it a day or two ahead so it has time to dry out.

Serves 10 | Prep: 20 minutes | Cook: 70 minutes (includes baking the cornbread)

Ingredients

For the cornbread:

• 1 cup certified gluten-free cornmeal
• 1 cup gluten-free 1-to-1 baking flour
• 1 Tbsp baking powder and ½ tsp salt
• 1 cup unsweetened almond milk mixed with 1 Tbsp apple cider vinegar
• ⅓ cup olive oil
• 2 Tbsp pure maple syrup
• 2 large eggs

For the stuffing:

• 1 lb gluten-free pork or turkey breakfast sausage
• 1 medium onion, diced
• 3 celery stalks, diced
• 1 crisp apple, diced
• 2 Tbsp chopped fresh sage (or 2 tsp dried)
• ¼ cup chopped fresh parsley
• 1 large egg
• 1½ cups low-sodium chicken broth

Steps

1. Heat the oven to 400°F. Oil an 8×8-inch pan.
2. Whisk the cornmeal, flour, baking powder, and salt in a bowl. Add the almond milk mixture, oil, maple syrup, and eggs. Stir until just combined.
3. Pour into the pan. Bake 20 to 25 minutes, until a toothpick comes out clean. Cool, then crumble into bite-size pieces. Let them dry on a baking sheet overnight, or bake at 300°F for 15 minutes.
4. Brown the sausage in a large skillet over medium heat, breaking it up as it cooks. Drain most of the fat.
5. Add the onion, celery, and apple. Cook 8 minutes, until soft. Stir in the sage.
6. In a large bowl, whisk the egg and broth. Add the cornbread, sausage mixture, and parsley. Toss gently.
7. Spread in an oiled 9×13-inch dish. Cover and bake at 375°F for 20 minutes. Uncover and bake 15 minutes more, until the top is crisp.

Short on time? Use a gluten-free cornbread mix that you can make without milk or butter. Check the box for dairy-free prep options.

Vegetarian option: Skip the sausage. Sauté the vegetables in 3 Tbsp olive oil and add 8 oz chopped mushrooms.

Nutrition Per Serving

334 calories | 12.7 g protein | 28 g carbs | 2.2 g fiber | 19 g fat

Standout nutrients: selenium (about 30% DV), vitamin K (27% DV), and riboflavin (16% DV). The sausage makes this the most protein-rich side on the list. Draining the fat well trims the calories and fat a bit below these numbers. Selenium helps protect your cells and supports thyroid health.

9. Maple Thyme Glazed Carrots

These carrots cook in one skillet in about 15 minutes. They come out glossy, tender, and lightly sweet. Of all the holiday side dishes here, these are the ones kids tend to love most.

Serves 8 | Prep: 10 minutes | Cook: 15 minutes

Ingredients

• 2 lb carrots, peeled and cut on a slant into ½-inch pieces
• ½ cup water
• ½ tsp sea salt
• 2 Tbsp olive oil or dairy-free butter
• 2 Tbsp pure maple syrup
• 1 tsp fresh thyme leaves
• 2 Tbsp chopped fresh parsley

Steps

1. Place the carrots, water, and salt in a large skillet.
2. Cover and simmer 8 minutes, until just tender.
3. Uncover. Add the oil, maple syrup, and thyme.
4. Cook 4 to 5 minutes, stirring, until the water is gone and the carrots look glossy.
5. Top with parsley.

Nutrition Per Serving

90 calories | 1.1 g protein | 14 g carbs | 3.2 g fiber | 3.7 g fat

Standout nutrients: vitamin A (about 106% DV, as beta-carotene), vitamin K (28% DV), and potassium (8% DV). Cooking carrots with a little fat helps your body absorb more of their beta-carotene.

10. Wild Rice Pilaf with Mushrooms

Wild rice is actually the seed of a water grass, not true rice. It is naturally gluten-free and has more protein than most grains. Its nutty flavor makes it one of the heartier holiday side dishes on this list.

Serves 8 | Prep: 15 minutes | Cook: 55 minutes

Ingredients

• 1½ cups 100% wild rice, rinsed
• 4 cups low-sodium chicken or vegetable broth
• 2 Tbsp olive oil
• 8 oz mushrooms, sliced
• 1 medium onion, diced
• 2 celery stalks, diced
• 1 tsp dried thyme
• ⅓ cup sliced almonds, toasted
• ¼ cup chopped fresh parsley
• Salt and pepper to taste

Steps

1. Bring the wild rice and broth to a boil. Cover and simmer 45 to 55 minutes, until the grains split open. Drain any extra liquid.
2. While the rice cooks, warm the oil in a skillet. Cook the mushrooms, onion, and celery about 10 minutes, until soft and browned.
3. Stir the vegetables and thyme into the rice.
4. Season with salt and pepper. Top with almonds and parsley.

Label tip: Wild rice blends sometimes include other grains or seasoning packets. Choose 100% wild rice or a blend labeled gluten-free.

Nutrition Per Serving

186 calories | 7.1 g protein | 27 g carbs | 3.1 g fiber | 6.3 g fat

Standout nutrients: vitamin K (about 30% DV), manganese (22% DV), magnesium (16% DV), and zinc (16% DV). Magnesium supports muscle and nerve function. Zinc helps your immune system and wound healing.

Bonus Recipe: Easy Gluten-Free Gravy

Let’s be honest. For a lot of us, the side dishes are really just an excuse to eat more gravy. So here’s the bonus recipe that ties them all together. Gravy is also one of the most common places gluten hides. Most recipes thicken it with wheat flour. Sweet rice flour or cornstarch works just as well, and nobody will know the difference.

Serves 8 | Prep: 5 minutes | Cook: 10 minutes

Ingredients

• 3 Tbsp turkey drippings fat or olive oil
• 3 Tbsp sweet rice flour (or 1½ Tbsp cornstarch)
• 2 cups warm low-sodium turkey or chicken broth
• 1 tsp gluten-free tamari or coconut aminos
• ½ tsp poultry seasoning or dried sage
• Salt and pepper to taste

Steps

1. Heat the fat in a saucepan over medium heat.
2. Whisk in the sweet rice flour. Cook 1 to 2 minutes, whisking.
3. Slowly whisk in the broth. Simmer about 5 minutes, until thick.
4. Stir in the tamari and seasoning. Add salt and pepper to taste.

Using cornstarch instead? Mix it with ¼ cup cold broth first. Whisk it into the simmering broth and fat.

Nutrition Per Serving (about ¼ cup)

62 calories | 0.7 g protein | 3.3 g carbs | 0.1 g fiber | 5.2 g fat

Gravy isn’t a big source of vitamins or minerals, and that’s okay. Its job is flavor. For a little extra protein, use bone broth. It adds about 2 grams of protein per serving.

Make-Ahead Holiday Side Dishes Tips

Most holiday side dishes can be made at least partly ahead. A little planning means less time in the kitchen on the big day. Here’s what you can prep early:

• Up to 5 days ahead: Make the vinaigrette.
• 2 days ahead: Bake the cornbread. Cube and dry the bread for the dressing. Cook the wild rice.
• 1 day ahead: Assemble both stuffings and the green bean casserole. Cover and chill. Add about 10 minutes to the bake time.
• Day of: Roast the vegetables and make the gravy while the turkey rests.

Bringing a dish to someone else’s home? The kale salad, wild rice pilaf, and roasted vegetables all travel well. They taste great warm or at room temperature.

Build a Plate That Feels Good

Holiday side dishes often make up most of the plate. That’s good news when they are packed with vegetables. Try filling half your plate with the roasted vegetables, salad, and green beans. Add turkey or another protein. Then enjoy a scoop of potatoes and stuffing.

This mix of fiber, protein, and healthy fat helps keep your energy steady. It may also help you avoid that heavy, sleepy feeling after the meal.

Enjoy Your Holiday Table

Feeling well during the holidays shouldn’t mean giving up the foods that make the season special. Pick one or two of these recipes to bring along, and you can enjoy every classic on the table and still feel like yourself the next day.

Gluten-free dairy-free holiday side dishes are a great start. If you’re still figuring out which foods affect you, we can help. Our naturopathic doctors work alongside your primary care provider to uncover food sensitivities and support digestive health. Schedule a visit to get started.