50 Easy Side Dishes to Keep in Your Back Pocket

Make It a Meal

We’re just going to come out and say it: Sometimes the sides are the best part of the meal. Vegetable sides are bright and colorful, healthy sides fill us up with fiber and whole grains—and comforting sides like potatoes and rice are always crowd-pleasers. Whether you’re looking for a leafy green salad, something to make with all that quinoa in your pantry or ideas for a special occasion (did someone say, ‘Thanksgiving sides’?) you’ll find plenty of delicious options right here—starting with this chewy farro pilaf. It comes together with just a handful of common ingredients but has incredible flavor thanks to a little shallot and fresh chopped parsley. Toasting the pasta and farro in oil before cooking also adds a nice, nutty nuance.

Get the Recipe:

Herbed Farro Pilaf

Sweet Potatoes with Maple-Horseradish Butter

The combination of maple syrup, horseradish and butter in these slightly sweet and sharp spuds—perfect for your next holiday dinner—is a home run.

Get the Recipe:

Sweet Potatoes with Maple-Horseradish Butter

Healthy Cauliflower Rice

Cauliflower can shine in many forms. This recipe shows how simple it is to turn the florets into a healthy, low-carb side dish—our version has only about one-quarter of the carbohydrates in rice.

Get the Recipe:

Healthy Cauliflower Rice

Spiced Citrus Baby Kale

This side dish has the perfect balance of citrus and spice. We love using baby kale—it’s quicker than regular kale on prep and cooking time but still packed full of vitamins K and C and the nutrient lutein (reportedly good for eye health).

Get the Recipe:

Spiced Citrus Baby Kale

Curried Spaghetti Squash

The secret to this quick-cooking spaghetti squash is the microwave: Spaghetti squash cooks in under 20 minutes when you zap it; toss the pastalike strands with an Indian-inspired sauce for an easy weeknight side.

Get the Recipe:

Healthy Curried Spaghetti Squash

Warm Three-Bean Salad

Frozen green beans, canned white cannellini beans and frozen edamame beans are at the heart of this fiber-rich side dish recipe. We suggest serving it with the homemade mustard-vinaigrette included in the recipe, though your favorite store-bought salad dressing could also work!

Get the Recipe:

Warm Three-Bean Salad

Hasselback Sweet Potatoes

These hasselback potatoes are whole potatoes that have been cut into a fan shape, then dotted with a butter, oil, thyme and garlic mixture before baking. Serve with a Greek yogurt topping for a new way to eat your sweet potatoes.

Get the Recipe:

Hasselback Sweet Potatoes

Buffalo Cauliflower with Blue Cheese Sauce

Enjoy one of your favorite bar and party snacks in a new form. Cauliflower with a spicy buffalo coating and served with a cool, creamy blue cheese sauce is a delicious, vegetable-centric stand-in for the traditional wings.

Get the Recipe:

Buffalo Cauliflower with Blue Cheese Sauce

Wheat Berry Salad

Bright in both color and flavor, Ellie’s Wheat Berry Salad makes a great side dish for grilled meats and fish; pack the leftovers for lunch the next day.

Get the Recipe:

Wheat Berry Salad

Corn with Paprika Butter

It doesn’t need to be July or August for you to enjoy corn on the cob. In fact, this easy 15-minute recipe gives you the perfect excuse to make it and eat it any time of the year! The star of this side dish is the paprika butter topping, which you’ll make by combining softened butter, grated garlic, salt, pepper and rosemary. If you have some of the topping leftover, a little birdy told us that it tastes amazing smeared across a grilled hotdog too.

Get the Recipe:

Corn With Paprika Butter

Green Beans with Mushroom and Shallots

Saute fresh green beans with your favorite mushrooms—just one kind or a few different varieties—for a simple side dish that pairs well with chicken, fish or beef.

Get the Recipe:

Green Beans with Mushroom and Shallots

Barley Pilaf

Barley can be found in two forms—hulled and pearl. Pearling removes almost a third of the grain, making it quicker cooking and reducing some nutrients. Hulled barley takes longer to cook but has a higher nutrient content and a pleasant, toothsome chewiness. This pilaf recipe is a simple way to enjoy hulled barley.

Get the Recipe:

Barley Pilaf

Garlic Mashed Cauliflower

Even the biggest mashed potato fan will be on board with this creamy cauliflower side.

Get the Recipe:

Art Smith’s Garlic Mashed Cauliflower

Blistered Green Beans with Herb Sauce

If there’s one vegetable that pairs perfectly with just about any protein—be it chicken, beef or fish—it’s green beans. In this 15-minute recipe from Food Network Magazine, the beloved veggies are cooked in olive oil until beautifully browned. They are then topped with a herby “crumble” made from fresh parsley, basil, pistachios and scallions.

Get the Recipe:

Blistered Green Beans with Herb Sauce

Black Bean Salad

Dress up canned black beans with fresh, colorful veggies like corn off the cob, tomatoes and avocados.

Get the Recipe:

Black Bean Salad

Twice-Baked Potatoes

These potatoes still taste buttery and rich but are much lighter than the full-fat version; they’re made with a small amount of butter and reduced-fat cream cheese.

Get the Recipe:

Twice Baked Potatoes

Corn and Squash Casserole

This tasty side dish gets a twist with the added bonus of squash. Not only does the squash add a vibrant color and tons of vitamins to the dish, it provides a creamy texture that plays well off the crisp corn kernels.

Get the Recipe:

Corn and Squash Pudding

Roasted Beets with Warm Fennel Vinaigrette

This ruby-red side dish isn’t just a showstopper. It’s also packed with betalains, red and yellow pigments that act as antioxidants that search for and stabilize free radicals (which can cause cell damage).

Get the Recipe:

Roasted Beets with Warm Fennel Vinaigrette

Roast Fingerlings with Lemon

Roasting lemon peel along with potatoes ensures that the resulting side dish is packed with lemony flavor.

Get the Recipe:

Healthy Roast Fingerlings with Lemon

Grilled Carrots with Harissa Butter

Who wouldn’t want to dig into a plate full of these expertly caramelized baby carrots?! Looks aside, this yummy side is perfect for anyone who’s super curious about cooking with harissa, but hasn’t tried it yet.

Get the Recipe:

Grilled Carrots with Harissa Butter

Shaved Cabbage and Brussels Sprout Salad

This salad comes together quickly, but giving the cabbage and Brussels sprouts extra time to rest in the creamy dressing before serving ensures that the vegetables have flavor in every bite.

Get the Recipe:

Shaved Cabbage and Brussels Sprout Salad

Corn-and-Oat Risotto

Oats don’t always have to be sweet; they’re great in savory dishes as well. Risotto, a comforting Italian dish usually made with Arborio rice, can also be made with steel-cut oats for a homey and heart-healthy version. Try it for dinner with grilled shrimp or blackened catfish.

Get the Recipe:

Corn-and-Oat Risotto

Roasted Brussels Sprouts

Roasting Brussels sprouts brings out their nutty flavor; Ina likes hers crisp on the outside and tender on the inside.

Get the Recipe:

Roasted Brussels Sprouts

Kale Salad with Strawberries and Fennel

Though mixing sliced strawberries in with kale might seem like a strange suggestion, this simple step makes this weeknight side dish a total game changer! Roasted sunflower seeds and thin stalks of fennel also give the side ample crunch and texture, which nicely offsets the chewiness of the kale.

Get the Recipe:

Kale Salad with Strawberries and Fennel

Whole-Grain Herbed Garlic Bread

Loading your garlic bread with chopped herbs means you won’t need to cover it with a thick coating of cheese.

Get the Recipe:

Whole-Grain Herbed Garlic Bread

Coconut-Curry Wheat Berries and Rice

Wheat berries are one of the chewiest of all whole grains—soaking them overnight helps to soften them. They combine nicely with fluffy basmati rice in this Indian-inspired side dish.

Get the Recipe:

Coconut-Curry Wheat Berries and Rice

Orange-Glazed Carrots

Orange juice and dill are the secret ingredients of this easy side dish that showcases vitamin-rich carrots.

Get the Recipe:

Orange-Glazed Carrots

Light Spicy Zucchini and Tomato Casserole

By quickly broiling the zucchini first, you can ensure all the pieces will be evenly cooked once they get baked with the tomato sauce.

Get the Recipe:

Light Spicy Zucchini and Tomato Casserole

Roasted Cauliflower Steaks

Slice a head of cauliflower into 1-inch-thick “steaks” and then brown to perfection in a skillet for a nutritious and filling side. Top with a savory-sweet relish made with roasted peppers and golden raisins.

Get the Recipe:

Roasted Cauliflower Steaks with Raisin Relish

Whole-Grain Mushroom and Kimchi Brown Rice

Did you know that kimchi, a spicy fermented Korean condiment, is a probiotic like yogurt? It’s a great ingredient to include in your healthy pantry. A little goes a long way—as in this very flavorful and low-fat side dish.

Get the Recipe:

Whole-Grain Mushroom and Kimchi Brown Rice

Zucchini Fritters

Pan-fry grated zucchini formed into bite-size pancakes for an easy, utensil-free side dish or finger food.

Get the Recipe:

Zucchini Fritters

Sauteed Asparagus with Olives and Basil

Full-flavored, savory garlic and olives and aromatic basil brighten the crisp asparagus. Cutting the asparagus into short pieces allows them to cook quickly.

Get the Recipe:

Sauteed Asparagus with Olives and Basil

Mango Cucumber Rice Salad

The flavors and textures of mango, cucumber, rice, peanuts and cilantro pair so well together, you’ll wonder why you haven’t been eating rice this way for years.

Get the Recipe:

Mango-Cucumber Rice Salad

Barley with Bacon, Peas and Dill

This fiber-packed side dish makes a comforting and impressive addition to any meal. It’s best with hulled (also called dehulled) barley, which is less processed, chewier and takes longer to cook than pearl barley. Both varieties work for this recipe (though pearl barley, while still healthy, is not considered a whole grain). Or substitute brown rice, farro or your favorite whole grain.

Get the Recipe:

Barley with Bacon, Peas and Dill

Mediterranean Farro Salad

Farro, an Italian whole grain similar in texture to barley or wheat berries, lends its hearty bite to Giada’s chilled salad.

Get the Recipe:

Mediterranean Farro Salad

Roasted Moroccan-Style Vegetables

This high-fiber side dish is colorful and comforting. The sweetness of the apricots and sweet potato and the tang of the lemon juice are nicely balanced by the warm spice.

Get the Recipe:

Roasted Moroccan-Style Vegetables

Made-Over Blackened Cajun Skillet Fries

Replace mayo with Greek yogurt for a creamier, healthier dip for these crispy, Creole-flavored skillet fries.

Get the Recipe:

Made-Over Blackened Cajun Skillet Fries

Garden Slaw with Fennel and Bell Peppers

Bell peppers and fennel probably aren’t ingredients you’ve seen used in slaw recipes before, but this fun “garden” variety from Food Network Magazine is full of them! To coat the shredded cabbage and fennel that makes up the slaw’s base, we use a zesty and creamy mixture of yogurt, sour cream, vinegar and garlic salt.

Get the Recipe:

Garden Slaw with Fennel and Bell Peppers

Whole-Wheat Cornbread

This lightened-up cornbread gets its sweetness from a touch of honey. It’s the perfect dipper for hearty stews!

Get the Recipe:

Whole-Wheat Cornbread

Kasha Salad with Hazelnuts and Feta

Kasha is a form of buckwheat that has been toasted. Although “wheat” is in its name, buckwheat is actually gluten-free and more closely related to rhubarb. It’s particularly high in vitamins and minerals.

Get the Recipe:

Kasha Salad with Hazelnuts and Feta

Superfood Spinach Salad with Pomegranate-Glazed Walnuts

A salad made with superfoods—spinach, walnuts, pomegranate, mushrooms and tomatoes—is packed with nutrients and flavor.

Get the Recipe:

Super Food Spinach Salad with Pomegranate-Glazed Walnuts

Lemon Pepper Mushrooms

Buying pre-sliced fresh mushrooms instead of canned saves time, making this a super-quick fix for low calories and full flavor. Serve these mushrooms on their own as a side or on top of chicken, pork or fish.

Get the Recipe:

Lemon-Pepper Mushrooms

Cider Vinegar Coleslaw

Apple cider vinegar is a great ingredient to grab when you’re putting together a quick marinade, vinaigrette, chutney or dressing. For this unique coleslaw recipe, we combined it with sugar, celery salt and vegetable oil to easily dress up shredded green cabbage and carrots. It’s simple, easy and can even be made ahead of time and kept in the refrigerator until dinnertime!

Get the Recipe:

Cider Vinegar Coleslaw

Herbed Potatoes and Tomatoes

If you’ve never thought to use heirloom tomatoes and baby potatoes in the same dish before, we’re here to tell you that they’re a match made in food heaven! For this simple side dish recipe, you’ll mix the two together and top them with chopped basil, parsley and chives.

Get the Recipe:

Herbed Potatoes and Tomatoes

Swiss Chard with Black-Eyed Peas

This 5-star Swiss chard recipe makes a great side dish for monthly enjoyment! You’ll use both the stems and the leaves of a bunch of rainbow chard here, as well as a can of black-eyed peas. Seasoning the dish with a few dashes of bottled hot sauce finishes it off, adding in a bold, unexpected kick which pairs nicely with just about any of these pork tenderloin recipes.

Get the Recipe:

Swiss Chard with Black-Eyed Peas

Whole Grilled Vegetables

A little bit of extra virgin olive oil, salt and pepper is all you need to transform whole eggplants, bell peppers, zucchinis and heads of cabbage into grilled masterpieces this summer.

Get the Recipe:

Whole Grilled Vegetables

Quinoa Salad with Strawberries

Boxed quinoa is one of our all-time favorite pantry staples. It’s also one of the main ingredients featured in this brightly colored salad recipe from Food Network Magazine. You’ll use diced strawberries, baby spinach and sliced shallot along with it, plus a handful of chopped salted almonds for added crunch and texture. A refreshing and creamy poppyseed dressing finishes the dish off, giving you a side that’s as filling as it is flavorful. In the mood for even more quinoa recipes? Check out this ultimate list of our best quinoa recipes!

Get the Recipe:

Quinoa Salad with Strawberries

Charred Green Beans

Toss green beans with smashed garlic and roast until tender for a 20-minute side dish.

Get the Recipe:

Charred Green Beans

Baked Beans with Swiss Chard

Green, leafy Swiss chard adds color to this brightened-up version of baked beans.

Get the Recipe:

Baked Beans With Swiss Chard

Goat Cheese-Beet Chip Salad

This salad is all about its yummy mix-ins. At its base, you’ll find crunchy lettuce leaves and spheres of sliced cucumbers, but it’s the crumbly goat cheese and earthy beet chip topping that truly make the dish a must-try!

Get the Recipe:

Goat Cheese-Beet Chip Salad