Our simple sides and sides from 3rd party blogs do not have their own posts, so in order to make them available in collections, they are published here.
Add Salt & Serve side dishes
Boiled Red Potatoes with Butter
Simple but tasty boiled red potatoes are a delicious side for most meat dishes, and leftovers make great mashed potatoes or potato salad.
Ingredients
- 1.5 lbs. small red potatoes, cleaned
- 2 Tbsp. butter
- ½ tsp. salt, or to taste
- 1 Tbsp. fresh parsley, chopped
Instructions
- Boil potatoes until fork tender, about 15 minutes.
- Drain potatoes and return to pan.
- Toss with butter and salt to taste.
- Sprinkle with parsley before serving.
Nutrition per serving
Calories: 173 calCarbohydrates: 27 gProtein: 3 gFat: 6 gSodium: 324 mgFiber: 3 gSugar: 2 g
Slow Simmered Green Beans
Make the most of canned green beans by slow-simmering them in butter.
Ingredients
- 38 ounces Blue Lake green beans, canned
- 4 tablespoons butter
Instructions
- Place undrained green beans into a pot and add the butter.
- Heat to a simmer, then reduce to low and cook for about 4 hours, adding water if necessary.
Nutrition per serving
Calories: 123 calCarbohydrates: 13 gProtein: 3 gFat: 8 gSodium: 77 mgFiber: 5 gSugar: 6 g
Stir Fried Squash & Bell Pepper with Garlic
Squash and bell peppers sautéed with onions, bell pepper, and garlic make a delicious fresh side that is quick and easy to prepare.
Ingredients
- 3 cups yellow or zucchini squash, sliced
- ½ onion, sliced
- 1 bell pepper, sliced
- 1 Tbsp. canola oil
- ¼ cup water
- 1 ½ tsp. minced garlic
- 1 tsp. basil or Italian seasonings
- salt and pepper to taste
Instructions
- In a large skillet, sauté the squash, onion, peppers in oil for 4-5 minutes or until tender-crisp.
- Add other ingredients. Reduce heat and cook uncovered for 3-4 more minutes until veggies are tender.
Nutrition per serving
Calories: 64 calCarbohydrates: 7 gProtein: 2 gFat: 4 gSodium: 5 mgFiber: 2 gSugar: 4 g
Baked Rice
Richly flavored with French onion soup and beef consommé, this delicious rice bake is a family favorite. It makes an easy side dish for roasts, steak, and burgers.
Ingredients
- 10.5 ounces condensed cream of mushroom soup
- 10.5 ounces canned beef consommé
- 10.5 ounces canned French onion soup
- 2 cups instant rice
- 4 tablespoons butter, melted
Instructions
- Combine all ingredients in a baking dish. Bake at 350°F for 30 minutes until bubbly and heated through.
Nutrition per serving
Calories: 171 calCarbohydrates: 21 gProtein: 4 gFat: 7 gSodium: 646 mgFiber: 1 gSugar: 1 g
Glazed Baby Carrots
Tender and sweet baby carrots coated with a glaze of honey, brown sugar, and butter with a hint of salt
Ingredients
- 1 lb. baby carrots
- 2 Tbsp. brown sugar
- 2 Tbsp. butter
- 2 Tbsp. honey
- Salt to taste
Instructions
- Cook carrots by steaming to your tenderness preference.
- Place remaining ingredients in a serving bowl and mix well.
- Add steamed carrots to the bowl while still hot. Toss gently until coated with glaze.
Nutrition per serving
Calories: 115 calCarbohydrates: 18 gProtein: 1 gFat: 5 gSodium: 115 mgFiber: 3 gSugar: 15 g
Creamy Mexi-Corn Casserole
This delicious Mexi-corn casserole with a little bit of kick makes a delicious side dish for any Mexican-style main dish.
Ingredients
- 4 cups frozen corn, thawed
- 8 oz. pkg. cream cheese, softened
- 1 stick butter, softened
- ¼ cup milk
- 4 oz. can diced green chilies, diced
Instructions
- Preheat oven to 350°F.
- Mix cream cheese, butter, milk, and green chilies in bowl. Mix well. Add corn and mix thoroughly.
- Pour corn into a lightly sprayed baking dish. Bake 45 minutes or until casserole is fully heated.
Notes
Adapted from Frugal Mom’s Guide to Once a Month Cooking
Nutrition per serving
Calories: 288 calCarbohydrates: 22 gProtein: 5 gFat: 22 gSodium: 247 mgFiber: 3 gSugar: 2 g
Pan Sautéed Zucchini Slices
Pan-sautéed squash is a super quick and delicious summer side. You can have it on the table in 15 minutes or less, and it's a great way add green vegetables to your meals.
Ingredients
- 3 zucchini, chopped
- 1 tablespoon butter
Instructions
- Melt butter in a large skillet
- Sauté zucchini in butter until tendercrisp.
Nutrition per serving
Calories: 50 calCarbohydrates: 5 gProtein: 2 gFat: 3 gSodium: 37 mgFiber: 1 gSugar: 4 g
Pan Sautéed Summer Squash and Zucchini Slices
Make a colorful squash sauté in 15 minutes with just yellow squash, zucchini, and butter.
Ingredients
- 1 zucchini, sliced
- 2 summer squash, sliced
- 1 tablespoon butter
Instructions
- Melt butter in a large skillet.
- Sauté zucchini and summer squash in butter until tendercrisp.
Notes
Add a sliced onion for extra flavor and sweetness if you'd like.
Nutrition per serving
Calories: 49 calCarbohydrates: 5 gProtein: 2 gFat: 3 gSodium: 31 mgFiber: 2 gSugar: 3 g
Chopped Apple and Pecan Salad
Sweet poppyseed dressing and crunchy apples and pecans liven up a spring mix salad.
Ingredients
- 12 oz spring mix lettuce, washed and patted dry
- 2 Gala apples
- ¼ cup pecan pieces
- ⅓ cup blue cheese crumbles
- 4 oz. poppy seed dressing
Instructions
- Wash, core, seed, and chop the apples.
- Toss spring mix with salad dressing and top with apples, blue cheese, and pecan pieces.
- Serve immediately.
Nutrition per serving
Calories: 153 calCarbohydrates: 12 gProtein: 2 gFat: 11 gSodium: 201 mgFiber: 2 gSugar: 9 g
Pan Sautéed Squash and Onions
Ingredients
- 2 yellow squash or zucchini, sliced
- 1 onion, sliced
- 1 tablespoon butter
Instructions
- Melt butter in a large skillet
- Sauté squash and onion in butter until tendercrisp.
Nutrition per serving
Calories: 53 calCarbohydrates: 6 gProtein: 2 gFat: 3 gSodium: 34 mgFiber: 1 gSugar: 4 g
Mandarin Pineapple Salad
Mandarin Pineapple Salad is an easy and refreshing fruit salad is perfect when a light side is all that is needed.
Ingredients
- 11 oz Mandarin orange slices
- 20 oz pineapple tidbits
Instructions
- Store cans in refrigerator until ready to use.
- Drain both cans of fruit, combine, and serve.
Notes
Store the cans of fruit in the refrigerator until needed so you will not need to chill them after opening.
Nutrition per serving
Calories: 84 calCarbohydrates: 22 gProtein: 1 gFat: 1 gSodium: 2 mgFiber: 2 gSugar: 19 g
Apple, Grape, and Walnut Salad
Creamy vanilla dressing makes this combination of apples, grapes, and walnuts a refreshing salad. It’s perfect for serving as a side dish or a snack.
Ingredients
- 3 Granny Smith apples, washed, cored, and sliced
- 2 cups red grapes, washed and pulled from the stems
- ½ cup chopped walnuts
- 8 oz. vanilla yogurt
- ½ cup cream cheese, softened
Instructions
- Blend together yogurt and cream cheese with a mixer until smooth. Set aside.
- Combine fruit and nuts and serve with vanilla yogurt mixture.
Nutrition per serving
Calories: 364 calCarbohydrates: 44 gProtein: 8 gFat: 20 gSodium: 132 mgFiber: 5 gSugar: 35 g
Cilantro Lime Rice
A hint of lime juice and chopped fresh cilantro dress up plain white rice in this Mexican-style side dish.
Ingredients
- 2 cups water
- 1 cup long grain white rice
- 2 tablespoon lime juice
- 2 tablespoon cilantro, chopped
- 1 tablespoon butter
- salt, to taste
Instructions
- Boil water in a large sauce pan. Add rice; cover and reduce heat to low. Simmer 20 minutes or until rice is tender.
- Remove from heat. Add lime juice, butter, cilantro, and salt to taste.
- Serve as a side dish or as a burrito filling.
Nutrition per serving
Calories: 196 calCarbohydrates: 38 gProtein: 3 gFat: 3 gSodium: 34 mgFiber: 1 gSugar: 1 g
Marinated Cucumber Salad
Marinated cucumber salad is a refreshingly light side dish that's easy to prepare.
Ingredients
- 1 large cucumber, washed and thinly sliced
- ½ small onion, thinly sliced
- 1-½ Tbsp. sugar
- ¼ cup apple cider vinegar
- 1-2 teaspoon salt
Instructions
- Combine the sugar, vinegar, and salt and mix well.
- Pour vinegar mixture over sliced cucumber and onion. Cover and refrigerate for at least 4 hours.
Notes
- If the cucumber is large in diameter, slice it in half lengthwise before slicing crosswise.
- If you prefer, you can chop/dice the cucumber and onion rather than slice it for a different presentation.
- White vinegar can be substituted for apple cider vinegar.
- Keeps well in the refrigerator for several days.
Nutrition per serving
Calories: 26 calCarbohydrates: 6 gProtein: 1 gFat: 1 gSodium: 196 mgFiber: 1 gSugar: 5 g
Sliced Strawberries with Kiwi
Strawberries and kiwi are an easy and refreshing snack or dessert.
Ingredients
- 1 pint strawberries
- 3 kiwi
Instructions
- Wash, stem, and chop strawberries
- Peel and chop kiwi
- Combine
Nutrition per serving
Calories: 53 calCarbohydrates: 13 gProtein: 1 gFat: 1 gSodium: 2 mgFiber: 3 gSugar: 8 g
Creamed Peas
Delicious sweet peas in cream sauce make a pretty side dish, and they only take 10 minutes to make. Add this easy weeknight side to your recipe rotation to easily serve more green vegetables.
Ingredients
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 cup milk
- 1 teaspoon sugar
- ½ teaspoon salt
- dash pepper
- 2 cups frozen peas
Instructions
- Melt the butter in a saucepan.
- Add flour and stir with a whisk for 1 minute, taking care not to brown the flour and butter mixture. Continue stirring constantly and gradually add the milk, salt, pepper, and sugar. Heat to a simmer and continue cooking, stirring constantly, for one minute.
- Add peas and heat to a simmer. Reduce heat and cover, simmering for 3-5 minutes. Peas should be tender-crisp, so take care not to overcook.
Nutrition per serving
Calories: 109 calCarbohydrates: 12 gProtein: 4 gFat: 5 gSodium: 247 mgFiber: 3 gSugar: 5 g
Fried Apples
Apples simmered in a brown sugar and butter sauce are an easy and delicious side dish.
Ingredients
- 2 tablespoon butter
- ⅛ cup brown sugar
- 1 tablespoon lemon juice
- 2 cups Granny Smith apples, cored, peeled, and sliced
- ½ cup apple juice
- dash of nutmeg
Instructions
- Melt butter in a large skillet over medium heat. Combine sugar, juice, and nutmeg and add to heated butter in skillet, mixing well.
- Add apples to skillet. Reduce heat; cover and simmer for 10 minutes, stirring frequently.
- When apples are tender, serve immediately or keep warm.
Nutrition per serving
Calories: 124 calCarbohydrates: 19 gProtein: 1 gFat: 6 gSodium: 54 mgFiber: 2 gSugar: 16 g
Roasted Brussels Sprouts
Roasting brings out the best in fresh Brussels sprouts, and they are quick and easy with little cleanup.
Equipment
Ingredients
- 1 pound fresh Brussels sprouts
- 2 tablespoons vegetable oil, plus more as needed
- salt and pepper, to taste
- ½ cup Horseradish Cream Sauce, optional
Instructions
- Rinse Brussels sprouts and remove any discolored outer leaves.
- Chop off stalk end of each sprout and discard.
- Slice each sprout lengthwise into ¼" slices.
- Place a layer of parchment paper on a baking sheet and top with Brussels sprout slices.
- Drizzle oil on top of sprouts and mix thoroughly, adding more oil if necessary to cover.
- Sprinkle with salt and pepper to taste.
- Roast at 400ºF for about 15 minutes or until sprouts are browned but not burned.
- Serve with Horseradish Cream Sauce if desired.
Nutrition per serving
Calories: 197 calCarbohydrates: 12 gProtein: 5 gFat: 16 gSodium: 684 mgFiber: 5 gSugar: 4 g
Pasta Salad
Ingredients
- 16 ounces elbow macaroni
- 2 cups light sour cream
- 1 cup shredded cheddar cheese
- 1 cup frozen peas & carrots, thawed
- salt & pepper, to taste
Instructions
- Cook noodles according to package directions.
- Drain and rinse with cold water.
- Add remaining ingredients
- Stir well and chill for 2 hours before serving.
Nutrition per serving
Calories: 361 calCarbohydrates: 50 gProtein: 14 gFat: 12 gSodium: 433 mgFiber: 3 gSugar: 2 g
Sautéed Cabbage and Onion
The sweetness of sautéed onion perfectly balances the flavor of cabbage in this easy side dish.
Ingredients
- 1 head cabbage
- 1 large onion
- 2 tablespoons butter
- salt & pepper, to taste
Instructions
- Chop cabbage, discarding core.
- Chop onion.
- Melt butter in a large fry pan.
- Add cabbage and onion and sauté until tender.
- Salt & pepper to taste before serving.
Nutrition per serving
Serving: 1 servingCalories: 81 calCarbohydrates: 11 gProtein: 2 gFat: 4 gSodium: 449 mgFiber: 4 gSugar: 6 gNet Carbohydrates: 7 g
Side dishes contributed by other sites
Meuller's Old Fashioned Mac & Cheese
This classic Baked Macaroni and Cheese dish comes together quickly and is sure to be a family favorite thanks to its cheesy flavor.
Ingredients
- 8 ounces Mueller's Elbows
- ¼ cup butter or margarine
- 3 tablespoon all-purpose flour
- ⅛ teaspoon salt, optional
- ⅛ teaspoon dry mustard
- ⅛ teaspoon black pepper
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
Notes
Get the full instructions on the Meuller website.
Grilled Corn With Garlic and Ginger Soy Butter
The garlic and ginger soy butter is the best dressing for grilled corn ever.
Ingredients
- 2 medium cloves garlic, minced on a Microplane grater (about 2 teaspoons)
- 1- inch knob fresh ginger, minced on a Microplane grater (about 2 teaspoons)
- 2 tablespoons soy sauce
- 4 tablespoons softened butter
- 1 teaspoon juice from 1 lemon
- 8 ears corn, shucked
- ¼ cup finely sliced scallions
Notes
See the full recipe at Serious Eats for instructions. Note that a charcoal grill adds flavor but is not entirely necessary (I use a gas grill).
Chick Pea Salad
Delicious and easy chickpea salad that makes a healthy side dish
Ingredients
- 32 oz canned garbanzo beans
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 4 tablespoon olive oil
- ⅓ cup lemon juice
- 3 scallions
- 1 red bell pepper
- ⅓ cup parsley
Notes
Find the full recipe with instructions at The Healthy Home Cook.
Roasted Green Beans
These Roasted Green Beans are simple to make and absolutely irresistible! We often make this baked green beans recipe for a quick side dish for weeknight dinners.
Ingredients
- 1 pound fresh green beans
- 1 tablespoon olive oil
- salt and pepper
Notes
Find the full recipe with instructions at Kristine's Kitchen.
Instant Pot Mushroom Rice Pilaf
Looking for a tasty rice dish? Take a look at this easy mushroom rice recipe. A great one-pot recipe with lots of flavors and perfect fluffy rice. A quick, healthy meal you can make ahead! This Instant Pot mushroom rice pilaf is a cozy alternative to boring sandwiches for lunch and is delicious even the next day. A dish the whole family will enjoy!
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup onions, finely chopped
- 10 oz Cremini mushrooms, sliced
- 2 tsp Better Than Bouillon Mushroom Base or Vegetable Base
- 1 bunch green onions, chopped
- salt to taste
- 1 cup Basmati rice
- 1 cup water
Notes
Find the full recipe with instructions at The Belly Rules the Mind.
Oven Roasted Broccoli in Dijon Pesto Vinaigrette
Oven Roasted Broccoli in Dijon Pesto Vinaigrette is SO flavorful and easy to prepare it is literally guaranteed that anyone you serve this recipe to will love it.
Ingredients
- 1 10 oz pkg fresh broccoli florets
- 3 Tbs extra virgin olive oil
- 1 Tbs Dijon mustard
- 1 Tbs prepared pesto sauce
- 2 teaspoon white wine vinegar
- good pinch kosher salt
- pinch fresh cracked pepper
- ¼ cup pine nuts
Notes
For full recipe and instructions, visit Erica's Recipes.
Garlic Parmesan Pan Roasted Brussels Sprouts
These oven roasted Brussels sprouts are lightly seasoned with garlic and parmesan, resulting in a winning flavor combination the whole family will love! Fresh, crunchy and so easy to make, this Brussels sprouts side dish is a winner!
Ingredients
- 1 ½ lbs. Brussels sprouts, (trimmed and halved)
- 2 Tbsp. olive oil
- ¾ cup grated Parmesan cheese, divided
- 2 tsp. garlic powder
- ½ tsp. salt
- ½ tsp. black pepper
Notes
Get the full recipe and instructions at The Love Nerds.
