20 Delicious Side Dish Recipes for Every Occasion

You’re about to discover 20 mouthwatering side dish recipes that’ll steal the show at any meal, from weeknight dinners to festive gatherings. Whether you’re craving something cozy for fall, a fresh summer salad, or a quick fix that pairs perfectly with your main, we’ve got you covered. Dive in and find your next favorite dish that’s sure to impress every time!

Garlic Parmesan Roasted Potatoes

Bite into these Garlic Parmesan Roasted Potatoes and you’ll never look at potatoes the same way again. They’re crispy on the outside, fluffy on the inside, and packed with flavor.

Ingredients

• For the potatoes:
  • 2 lbs baby potatoes, halved
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the garlic parmesan topping:
  • 3 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. Toss the halved baby potatoes with olive oil, salt, and black pepper in a large bowl until evenly coated. Tip: Make sure each piece is well-coated for maximum crispiness.
3. Spread the potatoes in a single layer on a baking sheet. This ensures they roast evenly instead of steaming.
4. Roast in the preheated oven for 25 minutes, then flip the potatoes for even browning.
5. Continue roasting for another 20 minutes or until the potatoes are golden and crispy. Tip: Don’t overcrowd the pan; use two if necessary.
6. While the potatoes are roasting, mix the minced garlic, grated Parmesan, and chopped parsley in a small bowl.
7. Once the potatoes are done, immediately sprinkle the garlic Parmesan mixture over them while they’re still hot. Tip: The heat helps the cheese melt slightly and the garlic to become fragrant.
8. Toss gently to combine and serve warm.

Out of the oven, these potatoes are a golden, crispy delight with a savory garlic Parmesan coating that’s irresistible. Serve them alongside your favorite protein or as a standout side at your next gathering.

Creamy Spinach and Artichoke Dip

Let’s be real, there’s nothing like a warm, gooey dip to bring everyone together. This creamy spinach and artichoke dip is your next party hero, easy to whip up and impossible to resist.

Ingredients

• For the base:
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup grated Parmesan cheese
• For the mix-ins:
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 1 (10 oz) package frozen chopped spinach, thawed and drained
  • 1 cup shredded mozzarella cheese
• For seasoning:
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C). This ensures your dip cooks evenly.
2. In a large bowl, mix the mayonnaise, sour cream, and Parmesan cheese until smooth. Tip: Room temperature ingredients blend easier.
3. Add the chopped artichoke hearts, drained spinach, mozzarella cheese, garlic powder, onion powder, salt, and black pepper to the bowl. Stir until everything is well combined.
4. Transfer the mixture to a baking dish. A 9-inch pie dish works perfectly here.
5. Bake for 25 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.
6. Let the dip sit for 5 minutes before serving. This helps it set slightly for easier scooping.

Best served warm, this dip boasts a creamy texture with a cheesy, slightly tangy flavor. Try it with toasted baguette slices or crisp veggie sticks for a delightful contrast.

Honey Glazed Carrots with Thyme

Deliciously sweet and savory, these honey glazed carrots with thyme are the perfect side dish to brighten up any meal. You’ll love how the natural sweetness of the carrots pairs with the aromatic thyme and sticky honey glaze.

Ingredients

• For the carrots:
  • 1 lb carrots, peeled and sliced into 1/2-inch thick rounds
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the glaze:
  • 2 tbsp honey
  • 1 tbsp unsalted butter
  • 1 tsp fresh thyme leaves
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C). This ensures your carrots roast evenly and get that perfect caramelized edge.
2. In a large bowl, toss the carrot rounds with olive oil and salt until evenly coated. Spread them out in a single layer on a baking sheet for even roasting.
3. Roast the carrots in the preheated oven for 20 minutes, then flip them over to ensure they brown evenly on both sides. Tip: Don’t overcrowd the pan, or they’ll steam instead of roast.
4. While the carrots are roasting, combine honey, butter, thyme, and black pepper in a small saucepan over low heat. Stir until the butter is melted and the mixture is well combined. Tip: Keep the heat low to prevent the honey from burning.
5. After flipping the carrots, drizzle the honey glaze over them and return to the oven for another 10 minutes, or until the carrots are tender and the glaze is bubbly.
6. Remove from the oven and let them sit for a couple of minutes before serving. Tip: This allows the glaze to thicken slightly and cling to the carrots better.

Carrots come out tender yet crisp, with a glossy glaze that’s subtly sweet and herby. Try serving them over a bed of creamy mashed potatoes for a comforting side that steals the show.

Cheesy Bacon Brussels Sprouts

Perfect for those nights when you’re craving something indulgent yet want to sneak in some greens, these Cheesy Bacon Brussels Sprouts are a game-changer. You’ll love how the crispy bacon and melted cheese transform the sprouts into something truly irresistible.

Ingredients

• For the Brussels sprouts:
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 4 slices bacon, cooked and crumbled
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated. Tip: Make sure each sprout is cut side down on the baking sheet for maximum crispiness.
3. Spread the sprouts in a single layer on the prepared baking sheet and roast for 20 minutes, or until they’re golden and crispy on the edges.
4. Sprinkle the roasted Brussels sprouts with crumbled bacon, cheddar cheese, and Parmesan cheese. Tip: For extra flavor, mix the cheeses together before sprinkling.
5. Return the baking sheet to the oven and broil for 2-3 minutes, or until the cheese is bubbly and slightly browned. Tip: Keep a close eye on them to prevent burning.

Rich in flavor with a perfect balance of crispy and tender textures, these Cheesy Bacon Brussels Sprouts are a crowd-pleaser. Try serving them straight from the oven with a drizzle of balsamic glaze for an extra touch of sweetness.

Herbed Quinoa with Lemon Zest

Vibrant and full of flavor, this herbed quinoa with lemon zest is your go-to dish for a light yet satisfying meal. You’ll love how the fresh herbs and citrus brighten up the nutty quinoa, making it a perfect side or main.

Ingredients

• For the quinoa:
  • 1 cup quinoa
  • 2 cups water
  • 1/2 tsp salt
• For the herbed mixture:
  • 2 tbsp olive oil
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh dill
  • 1 tbsp chopped fresh mint
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • 1/4 tsp black pepper

Instructions

1. Rinse the quinoa under cold water in a fine-mesh sieve for about 1 minute to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa, water, and salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
4. While the quinoa cooks, in a small bowl, whisk together the olive oil, lemon zest, lemon juice, and black pepper.
5. Fluff the cooked quinoa with a fork, then transfer it to a large bowl.
6. Pour the olive oil mixture over the quinoa and toss gently to combine.
7. Add the chopped parsley, dill, and mint to the quinoa, mixing well to distribute the herbs evenly. Tip: Fresh herbs are key here, so don’t skimp!
8. Serve warm or at room temperature. Tip: For an extra crunch, sprinkle with toasted pine nuts before serving.

Outstanding in its simplicity, this dish offers a delightful contrast of textures and a burst of fresh flavors. Try it alongside grilled chicken or stuffed into avocados for a creative twist.

Southern-Style Mac and Cheese

Every now and then, you crave something that’s both comforting and a little indulgent. That’s where this Southern-style mac and cheese comes in—it’s creamy, cheesy, and has just the right amount of crunch on top.

Ingredients

• For the pasta:
  • 1 lb elbow macaroni
  • 4 quarts water
  • 1 tbsp salt
• For the cheese sauce:
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 tsp mustard powder
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 4 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
• For the topping:
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C).
2. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt and the elbow macaroni. Cook for 7 minutes, stirring occasionally, until al dente. Drain and set aside.
3. In the same pot, melt 4 tbsp of butter over medium heat. Whisk in 1/4 cup of flour until smooth, cooking for 1 minute to remove the raw flour taste.
4. Gradually whisk in 3 cups of whole milk, ensuring no lumps form. Bring to a simmer and cook for 3-5 minutes, until the sauce thickens.
5. Stir in 1 tsp mustard powder, 1/2 tsp paprika, and 1/2 tsp garlic powder. Remove from heat and gradually add the shredded cheeses, stirring until fully melted and smooth.
6. Combine the cooked macaroni with the cheese sauce, mixing well to coat every piece.
7. Transfer the mac and cheese to a greased 9×13 inch baking dish.
8. In a small bowl, mix 1 cup panko breadcrumbs with 2 tbsp melted butter and 1/2 tsp smoked paprika. Sprinkle evenly over the mac and cheese.
9. Bake for 20-25 minutes, until the topping is golden and the edges are bubbly.
10. Let it sit for 5 minutes before serving to allow the sauce to set slightly.

You’ll love the creamy interior contrasted with the crispy, buttery topping. Serve it alongside some collard greens or fried chicken for the ultimate Southern meal.

Grilled Asparagus with Balsamic Drizzle

Wow, you’re going to love this simple yet elegant side dish that’s perfect for any occasion. Grilled asparagus with a balsamic drizzle is not only easy to make but also packs a flavorful punch that’ll impress your guests.

Ingredients

• For the asparagus:
  • 1 bunch of fresh asparagus, trimmed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the balsamic drizzle:
  • 1/4 cup balsamic vinegar
  • 1 tbsp honey

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a large bowl, toss the asparagus with olive oil, salt, and pepper until evenly coated.
3. Place the asparagus on the grill perpendicular to the grates to prevent falling through. Grill for 3-4 minutes per side, until tender and slightly charred.
4. While the asparagus grills, combine balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally, until slightly thickened.
5. Remove the asparagus from the grill and arrange on a serving platter. Drizzle with the balsamic reduction.

Kick your meal up a notch with this dish; the smoky asparagus paired with the sweet and tangy balsamic drizzle is a match made in heaven. Try serving it alongside grilled chicken or fish for a complete meal that’s sure to delight.

Classic Caesar Salad with Homemade Croutons

Ready to whip up a salad that’s both timeless and totally doable? This Classic Caesar Salad with Homemade Croutons is your go-to for a crisp, creamy, and utterly satisfying meal. You’ll love how the homemade croutons add that perfect crunch.

Ingredients

• For the croutons:
  • 2 cups cubed bread (about 1/2 inch pieces)
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
• For the salad:
  • 1 large head romaine lettuce, chopped
  • 1/2 cup grated Parmesan cheese
• For the dressing:
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp water (to thin if needed)

Instructions

1. Preheat your oven to 375°F.
2. In a bowl, toss the bread cubes with olive oil, salt, and garlic powder until evenly coated.
3. Spread the bread cubes on a baking sheet in a single layer. Bake for 10-15 minutes, stirring halfway, until golden and crisp. Tip: Keep an eye on them to prevent burning.
4. While the croutons bake, whisk together all the dressing ingredients in a small bowl until smooth. Tip: Adjust the water to reach your desired consistency.
5. In a large bowl, combine the chopped romaine and half of the Parmesan cheese.
6. Drizzle the dressing over the salad and toss to coat evenly. Tip: Add dressing gradually to avoid overdressing.
7. Top the salad with the remaining Parmesan and the homemade croutons just before serving.

Every bite of this salad offers a delightful contrast between the creamy dressing and the crispy croutons. Serve it as a side or bulk it up with grilled chicken for a hearty main dish.

Sweet Corn and Jalapeño Fritters

Now, imagine biting into a crispy, golden fritter that’s got the perfect balance of sweet and spicy. That’s exactly what you get with these Sweet Corn and Jalapeño Fritters, a dish that’s as fun to make as it is to eat.

Ingredients

• For the fritters:
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sweet corn kernels (fresh or frozen)
  • 2 jalapeños, finely chopped
  • 1/4 cup chopped cilantro
  • 1/2 cup milk
  • 1 large egg
  • 2 tbsp melted butter
• For frying:
  • 1/2 cup vegetable oil

Instructions

1. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
2. Add the sweet corn, jalapeños, and cilantro to the dry ingredients, stirring to combine.
3. In another bowl, beat the milk, egg, and melted butter together.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined. Let the batter sit for 5 minutes to thicken.
5. Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F.
6. Drop tablespoon-sized portions of the batter into the hot oil, flattening slightly with the back of the spoon.
7. Fry the fritters for 2-3 minutes per side, or until golden brown and crispy.
8. Transfer the fritters to a paper towel-lined plate to drain any excess oil.

Serve these fritters hot with a dollop of sour cream or a drizzle of honey for an extra layer of flavor. The contrast between the crispy exterior and the soft, flavorful inside is simply irresistible. Perfect for a weekend brunch or as a savory snack any time of the day.

Roasted Butternut Squash with Maple Syrup

Alright, let’s dive into making this cozy, sweet, and savory side that’s perfect for any fall gathering or just to spice up your weeknight dinner.

Ingredients

• For the squash:
  • 1 medium butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the glaze:
  • 2 tbsp maple syrup
  • 1 tbsp butter, melted
  • 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 400°F (200°C). This ensures your squash roasts evenly.
2. In a large bowl, toss the cubed butternut squash with olive oil, salt, and pepper until evenly coated. Tip: Uniform pieces cook at the same rate.
3. Spread the squash in a single layer on a baking sheet. Roast for 25 minutes. Tip: Don’t overcrowd the pan to get those crispy edges.
4. While the squash roasts, whisk together maple syrup, melted butter, and cinnamon in a small bowl.
5. After 25 minutes, drizzle the glaze over the squash and toss to coat. Return to the oven for 10 more minutes.
6. Check for doneness by piercing a piece with a fork; it should be tender. Tip: The edges should be caramelized but not burnt.

This dish comes out with a perfect balance of sweet and savory, with a tender interior and slightly crispy exterior. Try serving it over a bed of wild rice or alongside roasted chicken for a complete meal.

Garlic Butter Green Beans with Almonds

Now, if you’re looking for a side dish that’s both easy to whip up and packed with flavor, you’ve hit the jackpot. These garlic butter green beans with almonds are crispy, nutty, and downright delicious.

Ingredients

• For the green beans: 1 lb fresh green beans, trimmed
• For the garlic butter: 3 tbsp unsalted butter, 3 cloves garlic (minced)
• For the almonds: 1/4 cup sliced almonds
• For seasoning: 1/2 tsp salt, 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the green beans and blanch for 2 minutes until bright green but still crisp.
3. Drain the beans and immediately plunge them into ice water to stop the cooking process. Tip: This keeps them crisp and vibrant.
4. Heat a large skillet over medium heat and add the almonds. Toast for 2-3 minutes, stirring frequently, until golden and fragrant. Remove and set aside.
5. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned. Tip: Watch the garlic closely to prevent burning.
6. Add the green beans to the skillet, tossing to coat evenly with the garlic butter. Cook for 2-3 minutes until heated through.
7. Season with salt and pepper, then sprinkle the toasted almonds over the top. Tip: For extra flavor, add a squeeze of lemon juice before serving.

Zesty and crunchy, these green beans are a perfect side for any meal. Try serving them alongside grilled chicken or fish for a complete, flavorful dish.

Loaded Baked Potato Casserole

Oh, you’re going to love this Loaded Baked Potato Casserole. It’s like all the best parts of a baked potato—creamy, cheesy, and a little crispy—in one easy-to-make dish. Perfect for when you’re craving comfort food but want something a bit more special.

Ingredients

• For the potatoes:
  • 4 large russet potatoes, peeled and diced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked bacon, chopped
  • 1/4 cup green onions, sliced
  • 1/2 cup sour cream

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the diced potatoes with olive oil, salt, and pepper in a large bowl until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet. Bake for 25 minutes, or until golden and crispy.
4. Transfer the baked potatoes to a greased casserole dish. Tip: For extra crispiness, let the potatoes sit for a minute before moving them.
5. Sprinkle the shredded cheddar cheese evenly over the potatoes. Bake for another 5 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and top with chopped bacon, green onions, and dollops of sour cream. Tip: Let the casserole cool for a few minutes before adding the sour cream to prevent it from melting too much.
7. Serve hot. Tip: For a fun twist, try adding a drizzle of hot sauce or a sprinkle of smoked paprika on top.

This casserole is all about the contrasts—creamy sour cream, crispy bacon, and tender potatoes. It’s a crowd-pleaser that’s just as good for a weeknight dinner as it is for a potluck. Try serving it with a side of steamed broccoli to round out the meal.

Tangy Coleslaw with Apple Cider Vinegar

Ready to shake up your side dish game? This tangy coleslaw with apple cider vinegar is a crisp, refreshing twist on the classic, perfect for picnics or as a bright counterpoint to rich BBQ.

Ingredients

• For the slaw:
  • 1 small green cabbage, thinly sliced (about 6 cups)
  • 2 large carrots, grated (about 1 cup)
  • 1/2 small red onion, thinly sliced
• For the dressing:
  • 1/2 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 2 tbsp sugar
  • 1 tsp celery seed
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the sliced cabbage, grated carrots, and sliced red onion.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Tip: Letting the slaw sit for 10 minutes before serving helps the flavors meld.
4. Cover and refrigerate for at least 1 hour before serving. Tip: Stirring the slaw a couple times while it chills ensures every bite is flavorful.
5. Give the slaw a final toss before serving. Tip: For an extra crunch, sprinkle with toasted sunflower seeds or chopped nuts.

Bright and tangy, this coleslaw brings a delightful crunch to any meal. Try it piled high on pulled pork sandwiches or as a fresh side to grilled sausages.

Caprese Stuffed Avocados

Oh, you’re going to love these Caprese Stuffed Avocados! They’re the perfect blend of creamy, tangy, and fresh, making them an ideal snack or light meal for those warm days when you want something satisfying but not heavy.

Ingredients

• For the filling:
  • 2 ripe avocados
  • 1 cup cherry tomatoes, diced
  • 1/2 cup fresh mozzarella, diced
  • 2 tbsp fresh basil, chopped
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • Salt and pepper to taste

Instructions

1. Cut the avocados in half and remove the pits. Scoop out a little bit of the flesh to create more space for the filling, saving the scooped-out avocado for another use.
2. In a medium bowl, combine the diced cherry tomatoes, mozzarella, and basil. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Gently toss to combine.
3. Spoon the tomato and mozzarella mixture into the avocado halves, dividing it evenly among them.
4. For an extra touch, drizzle a little more olive oil and balsamic vinegar over the top before serving.

You’ll notice the creamy texture of the avocado pairs perfectly with the juicy tomatoes and soft mozzarella. Try serving these on a platter with a sprinkle of extra basil for a pop of color and flavor.

Spicy Sriracha Deviled Eggs

Deliciously spicy with a creamy kick, these Sriracha deviled eggs are the perfect blend of heat and comfort. You’ll love how easy they are to make, and they’re sure to be a hit at any gathering.

Ingredients

• For the eggs:
  • 6 large eggs
  • 1/2 cup water
• For the filling:
  • 1/4 cup mayonnaise
  • 1 tbsp Sriracha sauce
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
• For garnish:
  • 1 tbsp chopped chives
  • Additional Sriracha sauce for drizzling

Instructions

1. Place the eggs in a single layer in a saucepan. Add water until the eggs are covered by about an inch.
2. Bring the water to a boil over high heat, then cover the pan and remove it from the heat. Let the eggs sit for 12 minutes.
3. Transfer the eggs to a bowl of ice water to cool for at least 5 minutes. This makes peeling easier.
4. Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a small bowl.
5. Mash the yolks with a fork until smooth. Add mayonnaise, Sriracha, Dijon mustard, and salt. Mix until well combined.
6. Spoon or pipe the yolk mixture back into the egg whites. For a smoother filling, use a piping bag with a star tip.
7. Garnish with chopped chives and a drizzle of Sriracha sauce before serving.

Now these deviled eggs pack a punch with their creamy texture and spicy flavor. Try serving them on a platter with extra Sriracha on the side for those who dare to go hotter.

Cheesy Garlic Breadsticks

Zesty and irresistible, these cheesy garlic breadsticks are your next favorite snack. Perfect for movie nights or as a side, they’re easy to make and even easier to love.

Ingredients

• For the dough:
  • 1 cup warm water (110°F)
  • 2 1/4 tsp active dry yeast
  • 1 tbsp sugar
  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 2 tbsp olive oil
• For the topping:
  • 3 tbsp melted butter
  • 2 cloves garlic, minced
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1 cup shredded mozzarella cheese
  • 2 tbsp grated Parmesan cheese
  • 1/2 tsp dried oregano

Instructions

1. In a large bowl, mix warm water, yeast, and sugar. Let sit for 5 minutes until frothy.
2. Add flour, salt, and olive oil to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Tip: If the dough sticks, add a little more flour.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
5. Preheat oven to 425°F. Punch down the dough and roll it out on a floured surface to a 12×8 inch rectangle.
6. Transfer the dough to a greased baking sheet. Mix melted butter, minced garlic, garlic powder, and salt. Brush over the dough.
7. Sprinkle mozzarella and Parmesan cheese evenly over the dough, then sprinkle with oregano.
8. Bake for 12-15 minutes until the edges are golden and cheese is bubbly. Tip: Watch closely to prevent burning.
9. Let cool for 2 minutes before slicing into breadsticks. Tip: Use a pizza cutter for clean cuts.

Hot out of the oven, these breadsticks are crispy on the outside, soft inside, and packed with garlicky, cheesy goodness. Serve with marinara sauce for dipping or alongside your favorite pasta dish.

Roasted Beet and Goat Cheese Salad

Oh, you’re going to love this Roasted Beet and Goat Cheese Salad. It’s a vibrant, flavorful dish that’s as pleasing to the eye as it is to the palate, perfect for those days when you want something both nutritious and indulgent.

Ingredients

• For the roasted beets:
  • 3 medium beets, peeled and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the salad:
  • 4 cups mixed greens
  • 1/2 cup crumbled goat cheese
  • 1/4 cup chopped walnuts
• For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed beets with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Tip: Use parchment paper for easy cleanup.
3. Roast the beets for 25-30 minutes, or until tender when pierced with a fork. Let them cool slightly.
4. While the beets are roasting, whisk together 3 tbsp olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl to make the dressing. Tip: Adjust the honey to balance the acidity to your liking.
5. In a large bowl, combine the mixed greens, roasted beets, crumbled goat cheese, and chopped walnuts.
6. Drizzle the dressing over the salad and toss gently to combine. Tip: Add the dressing just before serving to keep the greens crisp.

Here’s the deal: this salad is a delightful mix of earthy, creamy, and crunchy textures, with a sweet and tangy dressing that ties it all together. Try serving it with a slice of crusty bread to soak up any extra dressing.

Bacon-Wrapped Asparagus Bundles

Craving something savory yet simple to whip up? These bacon-wrapped asparagus bundles are your go-to for a quick, delicious side that impresses with minimal effort.

Ingredients

• For the bundles:
  • 12 asparagus spears, trimmed
  • 6 slices of bacon
• For the glaze:
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp garlic powder

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Divide the asparagus spears into 6 bundles, each with 2 spears.
3. Wrap each bundle with a slice of bacon, starting at the bottom and spiraling upwards. Tip: Don’t wrap too tightly; the bacon will shrink as it cooks.
4. Place the bundles on the prepared baking sheet, seam side down.
5. In a small bowl, mix together honey, soy sauce, and garlic powder to make the glaze.
6. Brush each bundle generously with the glaze. Tip: Reserve some glaze for a second application halfway through baking.
7. Bake for 15 minutes, then flip the bundles and brush with the remaining glaze.
8. Bake for another 10-15 minutes, or until the bacon is crispy and the asparagus is tender. Tip: Keep an eye on them to prevent the bacon from burning.

Absolutely delightful, these bundles offer a perfect crunch from the bacon paired with the tender, slightly sweet asparagus. Serve them atop a rustic wooden board for an eye-catching appetizer or alongside your favorite protein for a complete meal.

Lemon Herb Couscous with Pine Nuts

After a long day, you want something quick, flavorful, and a little fancy. This lemon herb couscous with pine nuts is your answer—bright, nutty, and ready in minutes.

Ingredients

• For the couscous:
  • 1 cup couscous
  • 1 1/4 cups water
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the dressing:
  • 2 tbsp lemon juice
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the herbs and nuts:
  • 1/4 cup chopped parsley
  • 2 tbsp chopped mint
  • 1/4 cup toasted pine nuts

Instructions

1. In a medium saucepan, bring water, 1 tbsp olive oil, and 1/2 tsp salt to a boil over high heat.
2. Remove the saucepan from heat, stir in the couscous, cover, and let sit for 5 minutes. Tip: Fluff with a fork to separate grains.
3. In a small bowl, whisk together lemon juice, 1/4 cup olive oil, minced garlic, 1/2 tsp salt, and black pepper to make the dressing.
4. Transfer the fluffed couscous to a large bowl, pour the dressing over, and toss to combine. Tip: Let it cool slightly to absorb flavors better.
5. Add chopped parsley, mint, and toasted pine nuts to the couscous, gently mixing to distribute evenly. Tip: Toast pine nuts in a dry pan over medium heat for 2-3 minutes until golden.

Unbelievably light yet satisfying, this couscous dances with zesty lemon and fresh herbs. Serve it alongside grilled fish or stuffed into bell peppers for a colorful twist.

Crispy Onion Rings with Spicy Aioli

These crispy onion rings with spicy aioli are the perfect combo of crunchy and creamy. You’ll love how the spicy kick from the aioli balances the sweet, fried onions.

Ingredients

• For the onion rings:
  • 1 large sweet onion, sliced into 1/2-inch rings
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • Oil for frying (enough to fill a pot 2 inches deep)
• For the spicy aioli:
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • Salt to taste

Instructions

1. Soak the onion rings in buttermilk for at least 30 minutes. This helps the coating stick better.
2. In a bowl, mix flour, salt, black pepper, and paprika. This is your dry coating.
3. Heat oil in a deep pot to 375°F. Use a thermometer for accuracy.
4. Dredge each onion ring in the flour mixture, shaking off excess.
5. Fry the rings in batches for 2-3 minutes until golden brown. Don’t overcrowd the pot.
6. Drain on paper towels to remove excess oil.
7. For the aioli, whisk together mayonnaise, lemon juice, garlic powder, cayenne, and salt in a small bowl.
8. Serve the onion rings hot with the spicy aioli on the side.

Crispy on the outside, tender on the inside, these onion rings are a crowd-pleaser. Try stacking them high on a burger for an extra crunch or serving them as a fun appetizer at your next gathering.

Summary

Delightful doesn’t even begin to cover it! With 20 scrumptious side dish recipes, this roundup is your go-to guide for any occasion. Whether you’re spicing up weeknight dinners or hosting a festive gathering, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this collection helpful, don’t forget to share the love on Pinterest!