easy side dish

This Mediterranean White Bean Salad is a fast, easy, and fresh side dish that pairs nicely with any grilled or roasted meat.

Mediterranean White Bean Salad

olive oil (0.24)

Tbsp lemon juice (0.06)

garlic, minced (0.16)

salt (0.02)

tsp black pepper (0.02)

15 ounces. cans butter beans* (1.38)

parsley (0.40)

grape tomatoes (1.49)

feta cheese (1.10)

Prepare the dressing first. In a small bowl, combine the olive oil, lemon juice, minced garlic, salt, and pepper. Set the dressing aside.

Rinse and drain the canned beans. Allow them to drain while you prepare the rest of the ingredients.

Finely chop about 1 cup of fresh parsley (about ½ bunch). Cut the grape tomatoes in half.

Add the drained beans, chopped parsley, tomatoes, and 2 oz. feta cheese to a bowl. Pour the prepared dressing over top, then stir to combine. Serve immediately or refrigerate up to four days.

This zesty Asian slaw is packed with flavor and whips up in minutes! You need to make this show-stopping side dish for your next summer cookout.

Asian Slaw with Sesame Ginger Dressing

rice vinegar

soy sauce

maple syrup

sesame oil

sriracha ((optional))

ginger

garlic clove, (minced)

cabbage

carrots ((about 2-3 medium carrots))

red bell pepper,

scallions ((about 2 scallions))

cilantro

sesame seeds

To make the dressing, stir the rice vinegar, soy sauce, maple syrup, sesame oil, sriracha, ginger and garlic together in a small bowl.

Place the cabbage, carrots, bell pepper, scallions and cilantro into a large mixing bowl.

Add the dressing to the mixing bowl, and everything well to coat the veggies.

Taste test and adjust any seasonings to your liking.

Sprinkle with sesame seeds. Serve immediately or cover and chill.

This crunchy cabbage salad holds up great in the refrigerator, so you can have a fresh crunchy vegetable side all week long!

Crunchy Cabbage Salad

carrots (0.15)

onions

cilantro (0.40)

peanuts (0.25)

¼ cup neutral salad oil* (0.16)

Tbsp rice vinegar (0.27)

Tbsp soy sauce (0.06)

honey (0.18)

Tbsp tahini (0.10)

tsp toasted sesame oil (0.02)

garlic, minced (0.08)

Tbsp grated fresh ginger (0.15)

Prep the vegetables

Shred the cabbage as finely as possible. Grate the carrots and slice the green onion. Pull the cilantro leaves from the stems

Combine vegetables

Add the shredded cabbage, carrots, green onion, cilantro, and peanuts to a large bowl. Toss to combine.

Make dressing

To make the dressing, add the salad oil, rice vinegar, soy sauce, honey, tahini, toasted sesame oil, garlic, and ginger to a blender. Blend until the dressing is smooth and creamy.

Add dressing and serve

When you&#039;re ready to eat, drizzle the dressing over the salad and toss until coated. Serve immediately

These Instant Pot Mashed Potatoes are made by steaming (not boiling), resulting in potatoes that are fork-tender, never water-logged, and perfect for mashing.

Instant Pot Mashed Potatoes

Water

lbs Potatoes, Russet

Tbsp Unsalted Butter

Milk, plus more if needed

Salt

Pour 1 cup water in the bowl of the Instant Pot.

Add the trivet that came with the Instant Pot.

Place potatoes in a steamer basket and put it over the trivet (none of the potatoes should be touching the water).

Lock lid and cook on high pressure for 7 minutes.

Leave on Natural Pressure Release for 10 minutes and then manually release remaining pressure.

Transfer steamed potatoes to a mixing bowl and mash with butter, milk, and salt. (Use a potato masher or, for whipped potatoes with a thicker, creamier texture, transfer the potatoes to a standing mixer and beat on high until light and fluffy.)

Add more milk if needed to reach a creamy consistency. Add more salt, to taste.

Roasted Brussels sprouts and an easy, tasty, and versatile side dish to compliment any of your fall or winter meals.

Roasted Brussels Sprouts

Brussels sprouts (1.99)

olive oil (0.16)

garlic powder (0.02)

Preheat the oven to 400ºF. Wash the Brussels sprouts and trim off any dry ends. Cut each Brussels sprout in half.

Place the cut Brussels sprouts on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with salt, garlic powder, and pepper. Toss until the Brussels sprouts are well coated oil and seasoning. Turn each Brussels sprout so that it is cut side facing down.

Roast the Brussels sprouts in the oven for about 25 minutes, or until they are browned and caramelized on the edges. You can stir the Brussels sprouts at about 20 minutes to gauge the amount of browning on the bottom layer of the sprouts. No need to make sure they&#039;re all face down again for the final few minutes.

Taste one Brussels sprout and adjust the salt or pepper to your liking, then serve hot.

These Spicy Sweet Potato Fries are an easy side dish with a sassy sweet and salty flavor combination, plus a spicy Creole seasoning kick!

Spicy Sweet Potato Fries

sweet potatoes (about 2 lbs. total) (1.38)

Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.

Peel and slice the sweet potatoes into 1/4-1/2 inch wide fries. Place the cut fries on the prepared baking sheet and drizzle with cooking oil. Toss the fries until they are well coated in oil. Spread the sweet potatoes back out over the baking sheet so they&#x27;re in a single layer.

Transfer the baking sheet to the fully preheated oven and bake for about 45 minutes, stirring every 20 minutes or so, or until the the sweet potatoes are browned and blistered.

After the sweet potato fries have baked, season to your liking with Creole seasoning or spicy seasoning salt. Serve immediately.

A simple an inexpensive side dish, this Roasted Carrot and Feta Salad combines sweet roasted carrots with salty feta and fresh parsley for a simple salad.

Roasted Carrot and Feta Salad

lbs. carrots (1.19)

olive oil (0.32)

Salt and Pepper to taste (0.05)

parsley (0.45)

Preheat the oven to 400ºF. Peel and  slice the carrots into one-inch pieces. For the thicker ends of the carrots, also cut them lengthwise to reduce their thickness. Attempt to make the carrot pieces similar in length and thickness so they will roast at the same rate.

Line a baking sheet with parchment for easy cleanup. Place the carrots on a baking sheet and drizzle with olive oil. Add a pinch of salt and pepper and then toss to coat. Place the baking sheet in the preheated oven and roast for 40 minutes, stirring once half-way through.

After 40 minutes, the carrots should be tender, the surface will be slightly blistered, and the bottoms browned. Let the carrots cool just slightly, so they’re no longer steaming. While the carrots are cooling, roughly chop the parsley and crumble the feta.

Add the carrots, parsley, and crumbled feta to a bowl. Add another pinch of salt and pepper, then toss to combine. Serve warm.

Garlic parmesan roasted cauliflower is an easy, flavorful side dish or snack that will have everyone begging for seconds.

Garlic Parmesan Roasted Cauliflower

cauliflower (2.39)

Parmesan (0.44)

garlic powder (0.05)

Tbsp chopped parsley (optional garnish) (0.05)

Preheat the oven to 400ºF. Rinse the cauliflower well, then cut into bite-sized florets.

In a small bowl, combine the Parmesan, garlic powder, salt, and pepper.

Place the cauliflower florets in a bowl and drizzle the olive oil over top, followed by the prepared garlic Parmesan seasoning. Toss the florets until they are completely coated in oil and seasoning, and no seasoning remains on the bottom of the bowl.

Spread the seasoned cauliflower out over a baking sheet lined with parchment paper, making sure the florets are in a single layer with some space around each piece. Transfer the baking sheet to the preheated oven.

Roast the cauliflower for about 30 minutes, stirring half-way through, or until the florets reach your desired level of caramelization. Season with extra salt and pepper and sprinkle chopped parsley over top just before serving, if desired.

These sweet and savory caramelized Balsamic Roasted Vegetables are an easy and elegant all-purpose side dish that you&#x27;ll want to make over and over!

Balsamic Roasted Vegetables

Tbsp olive oil (0.48)

Tbsp balsamic vinegar (0.41)

Tbsp brown sugar (0.08)

Tbsp soy sauce (0.24)

Dijon mustard (0.09)

basil (0.05)

black pepper (0.03)

mushrooms (baby bellas or button mushrooms) (1.69)

onion

carrots

parsnips (1.06)

radishes (0.99)

parsley (for garnish) (0.20)

Preheat the oven to 400ºF. In a small bowl, combine the olive oil, balsamic vinegar, brown sugar, soy sauce, Dijon mustard, dried basil, and pepper. Set the marinade aside.

Scrub or peel the carrots and parsnips, then slice them into 1-inch pieces. Wash the mushrooms and cut them in half. Peel the onion and slice it into 1-inch wide wedges. Wash the radishes, cut off their stems and roots, then slice each one in half.

Spread the prepared vegetables out over a large baking sheet, making sure they&#x27;re in a single layer and no piled on top one another. Pour the balsamic marinade over top, then toss the vegetables until they&#x27;re all well coated.

Transfer the baking sheet to the oven and roast for 20 minutes. Carefully remove the baking sheet from the oven, give the vegetables a good stir, then return them to the oven and roast for an additional 15-20 minutes, or until the vegetables are tender and have browned on the edges. Don&#x27;t be alarmed if the marinade blackens on the baking sheet, that part will not be scooped up with the vegetables.

While the vegetables are roasting, finely chop a handful of fresh parsley. Transfer the roasted vegetables to a bowl or serving platter and sprinkle the chopped parsley over top just before serving.

This braised celery really is such a simple side dish. The recipe has just 5 ingredients, including salt and pepper; turning an underused vegetable into a delicious savory side. The celery mellows as it cooks, yielding to a knife but still with enough crunch to keep it interesting. Perfect to pair with meat for a low carb dinner. Or add it to your Thanksgiving or holiday table for something a little different!

Braised Celery - A Simple Side Dish

celery

tbsp butter

tsp salt

tsp pepper

vegetable stock

Wash the celery then top and tail it, reserving any leaves for later.

Cut the celery, on the diagonal, into 1 inch chunks.

Melt the butter in a heavy based skillet or pan (one that has a lid)

Add the celery, salt and pepper, then sauté gently for 5 minutes until it has started to soften.

Remove the lid and cook for a further 5 minutes so the liquid can evaporate.

Serve garnished with any reserved leaves.

This creamy Garlic Butter Parmesan Rice has so much flavor and cooks up in a single pot! The garlic and Parmesan combo will have your mouth watering. It’s kid approved and the perfect side with chicken, steak, or seafood. 

Garlic Butter Parmesan Rice

butter

garlic, (minced)

rice

milk

salt

pepper

Parmesan cheese

baby spinach, (optional)

fresh chopped fresh parsley, (divided)

Set a dutch oven or a medium-sized saucepan over medium heat and melt the butter.

Stir in garlic and cook for 3 to 4 minutes, stirring frequently. Do not burn the garlic.

Add rice and stir around to evenly coat with the melted butter.

Stir in milk, water, salt, and pepper; bring mixture to a boil.

Cover and reduce heat to low; cook for 20 minutes, stirring occasionally.

Remove cover and stir in Parmesan cheese, baby spinach, and 1 tablespoon parsley.

Remove from heat; cover and let stand 3 minutes.

Garnish with remaining parsley and serve.

How to make easy roasted frozen Brussels sprouts that are CRISPY outside and tender inside. No need to cut or defrost! The ultimate EASY, healthy side.

Roasted Frozen Brussels Sprouts

extra virgin olive oil (don't skimp!)

black pepper

Parmesan

Position racks in the upper and lower thirds of your oven. Line a large rimmed baking sheet with parchment paper and place it on the lower rack. Preheat the oven to 450 degrees F with the sheet pan in it. You want there to be plenty of room for the sprouts, so if you think they will be crowded, use two sheet pans and bake them on the upper and lower racks instead.

Once the oven is heated, remove the sheet pan from the oven and carefully pour the Brussels sprouts into the center. With a spatula, spread them out, then return the pan to the lower rack. Bake for 15 minutes.

Remove the pan from the oven. Drizzle the sprouts with the oil and sprinkle with salt and pepper. With a spoon or spatula, stir to coat. Return the pan to the lower rack (if you are using two pans, switch their positions on the upper and lower racks). Continue baking for 10 to 15 additional minutes, until the sprouts are browned on the outside and tender on the inside. Squeeze lemon juice over the top and sprinkle with Parmesan. Enjoy!

A revelation in flavor and texture, roasted cabbage wedges are easy and perfectly complimented with an onion-dijon sauce.

Roasted Cabbage Wedges with Onion Dijon Sauce

green cabbage (about 1½ pounds)

garlic-infused olive oil (or regular olive oil)

salt & pepper

Dijon mustard

garlic

salt and pepper

chives

Heat oven to 450 degrees. Line a baking sheet with parchment or silicone.

Cut cabbage half into four equal wedges and set on prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Turn wedges and repeat.

Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, 8-10 minutes more.

Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm (alternately, place ingredients in a microwavable container and cook on high for about 1 minute - warm again before using).

To serve, place the wedges on a plate, whisk sauce again* and drizzle over wedges. Sprinkle with chives or parsley, if desired.

Crispy Hasselback Potatoes with Rosemary and Garlic - A simple hasselback potato recipe with crispy skin, soft interior folds, and tons of herb flavor!

Crispy Hasselback Potatoes with Rosemary and Garlic

Yukon Gold potatoes

bacon grease (or olive oil)

rosemary

Salt (and pepper)

Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Smash the garlic cloves and peel off the skin. Then pour the bacon grease or oil on the baking sheet and lay the garlic cloves, and rosemary on the sheet pan as well.

Hold the end of one potato. Use a sharp knife to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat with the remaining potatoes.

Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up. Then sprinkle each potato generously with salt and pepper.

Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds. Discard the garlic cloves if they are blackened.

Roast in the oven for another 30 minutes, until the largest potato is fork tender. Serve warm.

https://content.jwplatform.com/videos/ZplibAgp.mp4

With alluring layers of starchy goodness, these Crispy Hasselback Potatoes with Rosemary and Garlic are a perfect side dish for any dinner!

How to cook perfect Sautéed Carrots. This quick and healthy side dish is fast enough for weeknight dinners but tastes special enough for company!

Sautéed Carrots

water

unsalted butter (use coconut oil to make vegan)

honey

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The most viewed easy side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine