The Best Hanukkah Side Dish Recipe Ideas (2024)

Rachel Kor January 2, 2024

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Hanukkah is a time for family, celebration, and, of course, amazing food. As we gather around the menorah to light the candles, our tables are filled with dishes that reflect the joy and warmth of the season. Beyond the beloved latkes and sufganiyot, there are a plethora of side dishes that can elevate your Hanukkah feast.

In this collection, we bring you the best Hanukkah side dish recipe ideas that will complement your holiday meals beautifully.

Let’s explore these mouthwatering side dishes that celebrate tradition and inspire new culinary adventures.

Click here for more AMAZING Hanukkah recipes!

1. Vegetable Dreidel Latkes by Faigy Grossman

Delicious and adorable, these dreidels are almost too cute to eat! Make them with regular potato kugel batter if you go for more typical latke fare or, if you dare, swap out these veggies for more interesting ones!

2, Broccoli Pastrami Sauté by Chanie Nayman

Broccoli has got to be one of my top ten favorite foods. Even if it’s not yours, I can assure you that this dish will become a favorite at your table.

3. Chipotle Mashed Potatoes by Sina Mizrahi

4. Zucchini Wedges With Tomato Chutney by Sima Kazarnovsky

This is ratatouille’s little brother — a little lighter, a little cooler, but with all those flavors we associate with a beautiful and satisfying meal.

5. Level-Up Roasted Cauliflower by Michal Frischman

The key to this recipe is the key to almost all roasted veggies: hot oven, real baking sheet, and a generous amount of oil. If your cauliflower isn’t brown and gorgeous, keep going until it is!

6. Salami & Spinach Quiche by Shulamith Betesh

7. Classic Vegetable Risotto by Sina Mizrahi

Risotto is similar to pasta in that it fluffs up, absorbing a lot of flavor from the vegetable stock. It might require your full attention while cooking, but it is well worth the effort to get that creamy texture. I used peas, but feel free to dress it up with any vegetables you have on hand: mushrooms, carrots, zucchini…

8. Fragrant Jasmine Rice with Toasted Cashews and Almonds by Zehava Krohn

9. Baked Sweet Potato Fries with Cajun Mayo and Garlic Basil Mayo by Esther Deutsch

10. Sweet Potato Latkes with Spicy Peanut Dipping Sauce by Tanya Ohana

11. Roasted Butternut Squash with Techina and Za’atar by Brynie Greisman

The warm flavors of butternut squash and techina complement each other beautifully. The za’atar and pine nuts add fabulous flavor. Something definitely worth trying. Let me know what you think! The first time I tested this, my friend and I ate the whole thing ourselves! Thanks, Rikki M.

12. Confetti Orzo by Brynie Greisman

Orzo is tiny, rice-shaped pasta that is like a blank canvas — you can add to it any myriad of flavors and other ingredients. Here it is tossed with fresh diced vegetables and a light dressing. The thin spaghetti adds great texture. It’s a welcome change from the heavy Yom Tov side-dish fare we’re accustomed to. What’s more, you can serve it room temperature. Thanks to my sister-in-law Nechama S. for this idea.

13. Sticky Spicy Potatoes by Estee Kafra

This is one of those recipes that you can’t go wrong with. It’s simple to make and goes well with fish, poultry, or meat.

14. Potato Latke Cups by Adina Schlass

I set out to create the perfect latke cracker to hold all my favorite toppings. I wanted something light and relatively healthy, and little did I know I was about to come up with the cutest little handheld latke cup, the perfect thing to entertain with and fill with endless toppings! Experimenting in the kitchen pays off!

15. Winter Green Salad by Brynie Greisman

Bursting with color, flavor, and texture, this salad has it all. We had the photo shoot for this on Chanukah, and the very next day I had a get-together with friends. I brought this salad along, and everyone went nuts over it. I took home an empty bowl! The dressing can be made a few days in advance, and you can even cut up the veggies the day before, if desired. Guaranteed to be a hit! Thanks, G.A.

16. Green Bean and Asparagus Fries with Dipping Sauce by Susie Fishbein

17, String Bean Side Dish by Brynie Greisman

This side dish makes a lovely addition to chicken or meat. It hails from Lakewood, NJ, from my sister-in-law Chaya S.E. It’s easy to put together and freezes well. What more can you ask for?!

18. Butternut Squash Latkes by Brynie Greisman

I used butternut squash as opposed to potatoes in these latkes because it packs a punch of vitamins, minerals, fiber, and antioxidants. They’re baked using olive oil, and taste even better the next day and the day after. The tomato-mushroom sauce gives them a festive touch, but they’re delicious sans sauce too.

19. Sweet Potato Quinoa Salad by Brynie Greisman

The orange vinaigrette makes this salad irresistible. It can be served room temperature as a salad, or warmed as a side. Whenever I serve it, my family and guests are happy to have a really healthful choice with no sugar.

20. Loaded Mashed Potato Egg Rolls by Faigy Grossman

Mashed potatoes are quite a change from the traditional vegetable egg roll filling. Not necessarily healthier, but definitely delicious!

Watch this video to see a variation of this recipe.

21. Dreidel Potatoes by Talia Kanter

22. Roasted Carrot and Chickpea Salad in Harissa-Tahini Sauce by Sina Mizrahi

This roasted “salad” combines many of the Middle Eastern flavors I enjoy and cook with regularly. The carrots shine through the spice blend they’re coated in, and the crispy chickpeas add a crunchiness that’s unexpected and delicious. The tahini and harissa add depth to the flavors, but you can keep the spiciness out by omitting the harissa. Even if this is a little out of your comfort zone, I beg you to give it a try — you will really like it.

23. Cabbage Twists by Frady Rabinowitz

24. Broccoli Tomato Galette by Chanie Nayman

When I was in high school I got fixated on the apple crunch galette in Susie Fishbein’s Kosher by Design. I made it for every occasion, until people began to expecting it. No one had ever heard of a galette then, or had any clue of how to pronounce it. Now, it’s all over the place, and it’s such a fun way to serve.

25. Seasoned French Fries by Zehava Krohn

26. Sweet Sesame Broccoli by Esti Steinmetz