Side Dish Recipes

Mixed grain mushroom casserole with wild rice, pearl barley, and brown rice baked in herb-seasoned vegetable broth with sauteed mushrooms and thyme.

Mashed sweet potatoes blended with roasted bananas, orange juice, brown sugar, cinnamon, cardamom, and a pinch of red pepper flakes. A naturally creamy, butter-free holiday side that skips the marshmallow fluff.

Vegetarian sweet potato risotto made with brown arborio rice and vegetable broth. Naturally creamy without butter, cheese, or constant stirring.

Broiled polenta crostini topped with a woodsy porcini and fresh mushroom ragout with tomatoes and parsley. Vegetarian Italian comfort food with deep, earthy flavor.

Sauteed carrots with sliced almonds, apple juice, and lemon. Tender-crisp, lightly golden, and naturally sweet. A quick side dish ready in 20 minutes. Dairy-free and kosher-friendly.

Three-ingredient Hidden Valley potatoes baked with melted butter and Italian dressing mix. Unpeeled potato slices layered in a casserole for an easy, flavorful side dish.

Moroccan tomato and roasted green pepper salad from Fez with cumin, paprika, preserved lemon, and olive oil. A smoky, bright North African appetizer or side dish.

Ratatouille with cinnamon basil served inside hollowed-out eggplant shells. A stunning vegan side dish with zucchini, plum tomatoes, red pepper, and two types of fresh basil.

Arugula and red onion salad tosses peppery greens with thin red onion in a sharp red wine vinegar and olive oil dressing. A 5-minute Italian side that pairs with grilled meats or pasta.

Shredded Brussels sprouts sauteed in butter over high heat with a squeeze of lime juice. A fast, crisp-tender side dish that converts sprout skeptics.

Brussels sprouts with soy sauce, butter, and sliced water chestnuts for an Asian-inspired twist on a classic vegetable side dish. Simple, quick, and diabetic-friendly.

Chilled asparagus and strawberry salad tossed in a honey-walnut oil vinaigrette with strawberry vinegar. A stunning spring side dish that's equal parts sweet, tangy, and crisp.

So easy to make, and it was refreshingly delicious. A great side dish to go with any main courses.

Brown rice cooked in beef broth for deep savory flavor, then tossed with sauteed mushrooms and chopped scallions. Four ingredients, 20 minutes, and a side dish that punches well above its weight.

.

Carrot zucchini vichyssoise pairs three separate vegetable purees, orange carrot, pale green zucchini-leek, and bright green zucchini skin, swirled together cold in one bowl. A stunning chilled summer soup.