29 Simple Sides That Steal the Show at Dinner

When it comes to dinner, sometimes the side dishes are what really make the meal memorable. We all love a good main course, but a well-crafted side can steal the spotlight and elevate the entire dining experience. Whether you’re cooking for family or hosting friends, having a lineup of simple yet impressive sides can take your meal from good to great. This collection of side dishes is designed to do just that—each one is easy to prepare, full of flavor, and guaranteed to leave everyone at the table raving. Let’s check these recipes that will surely make your dinner a hit.

Garlic Roasted Potatoes

Crispy on the outside and soft on the inside, these garlic roasted potatoes are a must-try. Start by dicing 4 cups of potatoes into bite-sized pieces. Toss them in a bowl with 2 tablespoons of olive oil, 1 tablespoon of minced garlic, 1 teaspoon of salt, and ½ teaspoon of black pepper. Spread the potatoes on a baking sheet and roast at 400°F for 30-35 minutes until golden and crispy. Stir halfway through cooking for even browning. Garnish with fresh parsley before serving.

Creamy Parmesan Polenta

This smooth and creamy polenta is the perfect comfort food. Bring 4 cups of chicken broth to a boil, then gradually whisk in 1 cup of polenta. Reduce the heat and cook, stirring frequently, for 15-20 minutes until thickened. Stir in ½ cup of grated Parmesan cheese, 2 tablespoons of butter, and salt to taste. Continue stirring until the cheese is melted and the polenta is creamy. Serve hot, topped with additional Parmesan if desired.

Honey Glazed Carrots

Sweet and savory honey glazed carrots are a delightful addition to any meal. Slice 4 cups of carrots into sticks and steam them for 5 minutes until slightly tender. In a skillet, melt 2 tablespoons of butter and stir in 2 tablespoons of honey and 1 tablespoon of brown sugar. Add the steamed carrots to the skillet and cook, stirring frequently, for another 5-7 minutes until the glaze thickens. Season with salt and pepper to taste before serving.

Balsamic Roasted Brussels Sprouts

Roasted Brussels sprouts with balsamic glaze are a healthy and delicious side. Preheat your oven to 425°F and trim 4 cups of Brussels sprouts, cutting them in half. Toss with 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, and salt and pepper to taste. Roast on a baking sheet for 20-25 minutes, stirring halfway through. Drizzle with an additional 1 tablespoon of balsamic vinegar before serving.

Cheesy Cauliflower Gratin

This cheesy cauliflower gratin is both rich and satisfying. Begin by boiling 4 cups of cauliflower florets for 5 minutes until tender. Drain and place in a baking dish. In a saucepan, melt 2 tablespoons of butter and stir in 2 tablespoons of flour to make a roux. Gradually add 1 cup of milk, whisking until smooth. Stir in 1 cup of shredded cheddar cheese, salt, and pepper. Pour the cheese sauce over the cauliflower and bake at 375°F for 20 minutes until bubbly and golden.

Herbed Couscous

Light and flavorful, herbed couscous is a quick and easy side dish. Bring 2 cups of chicken broth to a boil, then stir in 1 cup of couscous. Cover and remove from heat, letting it sit for 5 minutes. Fluff with a fork and stir in 2 tablespoons of olive oil, 1 tablespoon of chopped fresh parsley, 1 tablespoon of chopped mint, and the juice of 1 lemon. Season with salt and pepper to taste and serve warm.

Maple Roasted Sweet Potatoes

Maple roasted sweet potatoes offer a sweet contrast to savory main dishes. Peel and dice 4 cups of sweet potatoes, then toss with 2 tablespoons of olive oil, 2 tablespoons of maple syrup, and a pinch of cinnamon. Spread on a baking sheet and roast at 400°F for 25-30 minutes, stirring halfway through, until tender and caramelized. Sprinkle with a little sea salt before serving to enhance the flavors.

Sautéed Green Beans with Almonds

Crisp-tender green beans with toasted almonds add a crunchy, nutty flavor to your dinner. Start by blanching 4 cups of green beans in boiling water for 3 minutes, then drain and transfer to an ice bath. In a skillet, melt 2 tablespoons of butter and sauté 1 clove of minced garlic until fragrant. Add the green beans and cook for 5-7 minutes, then stir in ¼ cup of toasted sliced almonds. Season with salt and pepper before serving.

Lemon Garlic Asparagus

This simple lemon garlic asparagus is fresh and zesty. Trim 4 cups of asparagus and toss with 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 minced garlic clove, and salt and pepper to taste. Arrange on a baking sheet and roast at 400°F for 10-12 minutes until tender but still crisp. Finish with a sprinkle of lemon zest before serving.

Creamed Spinach

Rich and velvety, creamed spinach is a classic side that complements many dishes. Sauté 1 small chopped onion in 2 tablespoons of butter until translucent. Add 2 cloves of minced garlic and cook for 1 minute. Stir in 2 cups of heavy cream and bring to a simmer. Add 4 cups of fresh spinach and cook until wilted and the sauce thickens, about 5 minutes. Season with salt, pepper, and a pinch of nutmeg before serving.

Grilled Corn on the Cob with Lime Butter

Grilled corn on the cob with lime butter is a summer favorite. Brush 4 ears of corn with olive oil and grill over medium heat for 10-15 minutes, turning occasionally until charred and tender. Mix 4 tablespoons of softened butter with the zest and juice of 1 lime and a pinch of salt. Spread the lime butter over the grilled corn before serving for a burst of citrus flavor.

Tomato Basil Caprese Salad

A fresh and light tomato basil Caprese salad is perfect for summer. Slice 4 ripe tomatoes and 8 ounces of fresh mozzarella into ¼-inch thick rounds. Arrange them on a platter, alternating between tomato and mozzarella slices. Drizzle with 2 tablespoons of extra-virgin olive oil and 1 tablespoon of balsamic glaze. Sprinkle with fresh basil leaves, salt, and pepper before serving. Serve chilled or at room temperature.

Parmesan Garlic Knots

These fluffy Parmesan garlic knots are a crowd-pleaser. Start with 1 pound of pizza dough, cut into 12 pieces. Roll each piece into a rope and tie it into a knot. Brush the knots with 2 tablespoons of melted butter mixed with 1 minced garlic clove. Bake at 400°F for 12-15 minutes until golden brown. As soon as they come out of the oven, toss with ¼ cup of grated Parmesan and chopped parsley.

Zucchini Fritters

Crispy zucchini fritters are a tasty way to use up summer squash. Grate 4 cups of zucchini and squeeze out excess moisture. In a bowl, mix the zucchini with 1 beaten egg, ½ cup of flour, ¼ cup of grated Parmesan, and salt and pepper to taste. Heat 2 tablespoons of olive oil in a skillet over medium heat. Drop spoonfuls of the zucchini mixture into the skillet, flattening them into patties. Cook for 2-3 minutes per side until golden and crisp.

Buttermilk Biscuits

Fluffy buttermilk biscuits are perfect for soaking up gravy or butter. In a large bowl, whisk together 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of sugar, and ½ teaspoon of salt. Cut in ½ cup of cold butter until the mixture resembles coarse crumbs. Stir in ¾ cup of buttermilk until just combined. Turn the dough out onto a floured surface and gently knead 3-4 times. Pat the dough to ¾-inch thickness and cut out biscuits. Bake at 450°F for 10-12 minutes until golden.

Greek Orzo Salad

A refreshing Greek orzo salad is bursting with Mediterranean flavors. Cook 1 cup of orzo according to package instructions, then rinse under cold water. In a large bowl, combine the orzo with 1 cup of diced cucumber, 1 cup of halved cherry tomatoes, ½ cup of crumbled feta, and ¼ cup of sliced Kalamata olives. Toss with 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, and 1 teaspoon of dried oregano. Season with salt and pepper to taste.

Crispy Fried Okra

Crispy fried okra is a Southern classic that’s hard to resist. Slice 4 cups of fresh okra into ½-inch pieces. In a bowl, whisk together 1 cup of buttermilk and 1 beaten egg. In another bowl, mix 1 cup of cornmeal, ½ cup of flour, 1 teaspoon of salt, and ½ teaspoon of black pepper. Dip the okra in the buttermilk mixture, then dredge in the cornmeal mixture. Fry in hot oil for 2-3 minutes until golden and crispy. Drain on paper towels before serving.

Roasted Beet Salad with Goat Cheese

This roasted beet salad with goat cheese is both earthy and creamy. Wrap 4 medium beets in foil and roast at 400°F for 45-60 minutes until tender. Let cool, then peel and slice into wedges. In a bowl, toss the beets with 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, and a pinch of salt. Arrange the beets on a platter and top with ¼ cup of crumbled goat cheese and 2 tablespoons of chopped walnuts. Garnish with fresh arugula before serving.

Stuffed Mushrooms

Savory stuffed mushrooms are a delightful appetizer or side dish. Remove the stems from 16 large mushrooms and chop them finely. In a skillet, sauté the stems with 1 minced garlic clove and 2 tablespoons of butter until softened. Mix in ¼ cup of breadcrumbs, ¼ cup of grated Parmesan, and 2 tablespoons of chopped parsley. Stuff the mushroom caps with the mixture and bake at 375°F for 15-20 minutes until golden and tender.

Quinoa Tabbouleh

A healthy and vibrant quinoa tabbouleh is a great alternative to traditional salads. Cook 1 cup of quinoa according to package instructions and let it cool. In a large bowl, combine the quinoa with 1 cup of chopped parsley, ½ cup of diced tomatoes, ½ cup of diced cucumber, and ¼ cup of chopped mint. Dress with 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and salt and pepper to taste. Toss well and serve chilled.

Baked Macaroni and Cheese

Creamy baked macaroni and cheese is comfort food at its finest. Cook 2 cups of elbow macaroni until al dente, then drain. In a saucepan, melt 2 tablespoons of butter and stir in 2 tablespoons of flour to form a roux. Gradually whisk in 2 cups of milk and cook until thickened. Stir in 2 cups of shredded cheddar cheese and salt to taste. Combine the cheese sauce with the macaroni and transfer to a baking dish. Bake at 350°F for 20-25 minutes until bubbly and golden.

Cucumber and Dill Salad

A cool and refreshing cucumber and dill salad is perfect for summer. Slice 4 cups of cucumbers thinly and place them in a bowl. In a small bowl, whisk together 2 tablespoons of sour cream, 1 tablespoon of white vinegar, 1 tablespoon of chopped fresh dill, and salt and pepper to taste. Pour the dressing over the cucumbers and toss to coat. Let the salad chill in the refrigerator for at least 30 minutes before serving.

Roasted Garlic Mashed Potatoes

These roasted garlic mashed potatoes are creamy with a subtle garlic flavor. Roast a whole garlic bulb at 400°F for 30-35 minutes until soft. Squeeze the roasted garlic cloves into a bowl and mash them. Boil 4 cups of peeled and diced potatoes until tender, then drain. Mash the potatoes with the roasted garlic, 4 tablespoons of butter, ½ cup of milk, and salt to taste. Continue mashing until smooth and creamy.

Baked Sweet Potato Fries

Baked sweet potato fries are a healthier alternative to regular fries. Cut 4 large sweet potatoes into thin strips. Toss with 2 tablespoons of olive oil, 1 teaspoon of paprika, ½ teaspoon of garlic powder, and salt to taste. Spread the fries on a baking sheet in a single layer. Bake at 425°F for 20-25 minutes, flipping halfway through, until crispy and golden. Serve with your favorite dipping sauce.

Spinach and Artichoke Dip

Creamy spinach and artichoke dip is a crowd-pleasing appetizer. In a large bowl, mix 1 cup of thawed and drained frozen spinach, 1 cup of chopped artichoke hearts, ½ cup of mayonnaise, ½ cup of sour cream, 1 cup of grated Parmesan, and 1 cup of shredded mozzarella. Season with garlic powder, salt, and pepper. Transfer the mixture to a baking dish and bake at 350°F for 20-25 minutes until bubbly and golden.

Coleslaw with Tangy Dressing

This crunchy coleslaw with tangy dressing is perfect for barbecues. Shred 4 cups of cabbage and 1 carrot and place in a large bowl. In a small bowl, whisk together ½ cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, 1 tablespoon of sugar, and salt and pepper to taste. Pour the dressing over the cabbage mixture and toss to coat. Let the coleslaw chill in the refrigerator for at least 1 hour before serving.

Garlic Butter Rice

Garlic butter rice is a simple and flavorful side dish. Melt 2 tablespoons of butter in a saucepan and sauté 2 cloves of minced garlic until fragrant. Add 1 cup of long-grain rice and cook, stirring, for 2 minutes. Pour in 2 cups of chicken broth and bring to a boil. Reduce the heat, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and season with salt before serving.

Cranberry Orange Relish

This sweet and tangy cranberry orange relish is a great complement to poultry dishes. In a food processor, pulse together 2 cups of fresh cranberries, 1 whole orange (with peel), and ½ cup of sugar until finely chopped. Let the relish sit in the refrigerator for at least 2 hours before serving to allow the flavors to meld. Serve chilled or at room temperature alongside your favorite main dish.

Savory Bread Pudding

Savory bread pudding is a delicious way to use up stale bread. Cut 4 cups of day-old bread into cubes and place in a greased baking dish. In a bowl, whisk together 4 eggs, 2 cups of milk, 1 cup of grated cheese (such as Gruyère), 1 teaspoon of mustard, and salt and pepper to taste. Pour the egg mixture over the bread and let it soak for 30 minutes. Bake at 350°F for 35-40 minutes until puffed and golden.

This article originally appeared on RetailShout.

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