Easy Side Dishes

Making the perfect main course can take effort, but side dishes don’t have to be complicated. With a few simple recipes, you can complement any meal without spending hours in the kitchen.

Roasted Vegetables

Roasted vegetables are a staple side dish that pairs well with just about any main course. Start by preheating your oven to 400°F (200°C). Chop up your favorite vegetables into bite-sized pieces. Popular choices include carrots, bell peppers, zucchini, and Brussels sprouts. Toss the vegetables in olive oil, salt, and pepper. Spread them evenly on a baking sheet. Roast in the oven for 20-25 minutes, or until they are tender and slightly caramelized. Stir halfway through to ensure even cooking.

Classic Coleslaw

Coleslaw is a quick and refreshing side dish. In a large bowl, combine 4 cups of shredded cabbage and 1 cup of shredded carrots. In a separate bowl, whisk together 1/2 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of sugar, and a pinch of salt and pepper. Pour the dressing over the cabbage and carrots. Toss to combine. Let it sit for at least 30 minutes in the refrigerator before serving to allow the flavors to meld.

Garlic Mashed Potatoes

Mash up 6 peeled and chopped potatoes. Boil them in salted water for about 15 minutes or until they are tender. Drain the potatoes and return them to the pot. Add 4 cloves of minced garlic, 1/2 cup of milk, and 1/4 cup of butter. Mash the potatoes until smooth. Season with salt and pepper to taste. If you prefer a creamier texture, add more milk until you reach the desired consistency.

Steamed Broccoli with Lemon

Steam a head of broccoli cut into florets. This will only take about 5-7 minutes. While the broccoli is steaming, melt 2 tablespoons of butter in a small saucepan. Once melted, add the juice of one lemon and stir to combine. Drizzle the lemon butter over the steamed broccoli. Sprinkle with a pinch of salt and pepper.

Quinoa Salad

Cook 1 cup of quinoa according to package instructions. Fluff the quinoa with a fork and let it cool slightly. In a large bowl, combine the cooked quinoa, 1 cup of cherry tomatoes (halved), 1/4 cup of chopped red onion, and 1/4 cup of fresh chopped parsley. Whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, and a pinch of salt and pepper. Pour the dressing over the quinoa mixture and toss to combine.

Herbed Couscous

Prepare 1 cup of couscous according to the package instructions. Fluff it with a fork and stir in 2 tablespoons of chopped fresh herbs such as parsley, mint, and cilantro. Add a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper to taste.

Caprese Salad

Slice 2 large tomatoes and 1 ball of fresh mozzarella cheese. Arrange the slices on a plate, alternating between tomato and cheese. Drizzle with extra virgin olive oil and balsamic vinegar. Sprinkle with salt, pepper, and fresh basil leaves.

Rice Pilaf

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add 1/2 cup of chopped onion and cook until softened. Stir in 1 cup of rice and cook for 2 minutes. Add 2 cups of chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and stir in 1/4 cup of chopped fresh parsley.

Skillet Green Beans

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 pound of trimmed green beans and cook, stirring occasionally, for about 5 minutes. Add 3 cloves of minced garlic and cook for another 2-3 minutes, or until the beans are tender and slightly charred. Season with salt and pepper to taste.

Potato Wedges

Preheat your oven to 425°F (220°C). Cut 4 large potatoes into wedges. Toss the wedges in 2 tablespoons of olive oil, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, and a pinch of salt and pepper. Spread the wedges in a single layer on a baking sheet. Bake for 25-30 minutes, turning halfway through, until golden brown and crispy.

Creamed Spinach

In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1/2 cup of finely chopped onion and cook until soft. Stir in 2 cloves of minced garlic and cook for another minute. Add 1 pound of fresh spinach and cook until wilted. Stir in 1/2 cup of heavy cream and cook until the mixture thickens. Season with salt, pepper, and a pinch of nutmeg to taste.

Greek Salad

In a large bowl, combine 4 cups of chopped romaine lettuce, 1 cup of halved cherry tomatoes, 1/2 cup of sliced cucumber, 1/4 cup of sliced red onion, and 1/4 cup of Kalamata olives. Top with 1/4 cup of crumbled feta cheese. In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of red wine vinegar, 1 teaspoon of dried oregano, and a pinch of salt and pepper. Pour the dressing over the salad and toss to combine.

Glazed Carrots

Peel and slice 1 pound of carrots into rounds. Steam the carrots for 5-7 minutes, or until tender. In a large skillet, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of brown sugar and stir until dissolved. Add the steamed carrots and toss to coat. Cook for another 2-3 minutes, or until the carrots are glazed and heated through.

Stuffed Peppers

Preheat your oven to 375°F (190°C). Cut the tops off 4 bell peppers and remove the seeds. In a large bowl, mix together 1 cup of cooked rice, 1/2 cup of cooked ground beef, 1/2 cup of shredded cheese, 1/4 cup of chopped onion, and 1/4 cup of tomato sauce. Stuff the mixture into the peppers. Place them in a baking dish and cover with foil. Bake for 30-35 minutes, or until the peppers are tender.

Warm Orzo Salad

Cook 1 cup of orzo according to the package instructions. Drain and return to the pot. Stir in 1/4 cup of chopped sun-dried tomatoes, 1/4 cup of crumbled feta cheese, and 2 tablespoons of chopped fresh basil. Drizzle with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Season with salt and pepper to taste.

Sweet Potato Fries

Preheat your oven to 425°F (220°C). Peel and cut 2 large sweet potatoes into thin fries. Toss the fries in 2 tablespoons of olive oil, 1 teaspoon of paprika, and a pinch of salt and pepper. Spread the fries in a single layer on a baking sheet. Bake for 20-25 minutes, turning halfway through, until crispy and golden brown.

Lentil Salad

Cook 1 cup of lentils according to the package instructions. Drain and let cool slightly. In a large bowl, combine the lentils, 1/2 cup of chopped red bell pepper, 1/4 cup of chopped red onion, and 1/4 cup of chopped fresh parsley. Whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, and a pinch of salt and pepper. Pour the dressing over the lentil mixture and toss to combine.

Zucchini Fritters

Grate 2 medium zucchinis and place them in a clean kitchen towel. Squeeze out as much moisture as possible. In a large bowl, combine the grated zucchini, 1/4 cup of grated Parmesan cheese, 1/4 cup of chopped fresh herbs, 1/4 cup of flour, and 1 beaten egg. Mix well. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Scoop 1/4 cup portions of the zucchini mixture into the skillet, pressing down slightly to flatten. Cook for 2-3 minutes on each side, or until golden brown.

Black Bean Salad

In a large bowl, combine 1 can of black beans (rinsed and drained), 1 cup of chopped bell pepper, 1/2 cup of corn, 1/4 cup of chopped red onion, and 1/4 cup of chopped fresh cilantro. Whisk together 3 tablespoons of olive oil, 2 tablespoons of lime juice, and a pinch of salt and pepper. Pour the dressing over the salad and toss to combine.

Garlic Bread

Preheat your oven to 375°F (190°C). Slice a baguette in half lengthwise. In a small bowl, mix together 1/4 cup of softened butter, 3 cloves of minced garlic, and 2 tablespoons of chopped fresh parsley. Spread the mixture evenly over the cut sides of the baguette. Place the baguette on a baking sheet and bake for 10-12 minutes, or until the bread is toasted and the butter is melted.

Hummus and Veggie Platter

Arrange an assortment of fresh vegetables on a large platter. Popular choices include carrot sticks, cucumber slices, bell pepper strips, and cherry tomatoes. Serve with a bowl of hummus for dipping.

Spanish Rice

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1/2 cup of chopped onion and 1/2 cup of chopped bell pepper. Cook until softened. Stir in 1 cup of long-grain rice and cook for 2 minutes. Add 2 cups of chicken broth, 1 can of diced tomatoes (undrained), and 1 teaspoon of chili powder. Bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.

Balsamic Glazed Mushrooms

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 pound of sliced mushrooms and cook, stirring occasionally, for about 5 minutes. Stir in 2 tablespoons of balsamic vinegar and cook for another 2-3 minutes, or until the mushrooms are glossy and tender. Season with salt and pepper to taste.

Grilled Asparagus

Preheat your grill to medium-high heat. Trim the ends off 1 pound of asparagus. Toss the asparagus in 2 tablespoons of olive oil and a pinch of salt and pepper. Grill the asparagus for 2-3 minutes on each side, or until tender and slightly charred. Serve with a squeeze of lemon juice.

Loaded Baked Potatoes

Preheat your oven to 400°F (200°C). Puncture 4 large potatoes with a fork several times. Place them on a baking sheet and bake for 45-60 minutes, or until tender. Cut each potato open and fluff the insides with a fork. Top with your favorite toppings, such as sour cream, shredded cheese, bacon bits, and chives.

Tabbouleh

Cook 1 cup of bulgur wheat according to package instructions. Drain and let cool slightly. In a large bowl, combine the bulgur, 1 cup of chopped tomatoes, 1/2 cup of chopped cucumber, 1/4 cup of chopped red onion, and 1/4 cup of chopped fresh parsley. Whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, and a pinch of salt and pepper. Pour the dressing over the bulgur mixture and toss to combine.

Corn on the Cob

Shuck 4 ears of corn. Bring a large pot of salted water to a boil. Add the corn and cook for 5-7 minutes, or until tender. Remove the corn from the water and serve with butter, salt, and pepper.

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