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Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Bursting with seasonal flavors and vibrant colors, these new side dishes are sure to add a fresh twist to your dinner table. From easy crisp salads to quick sauteed veggies, these tasty dishes are sure to become instant favorites. Recipes like our Parmesan-Crusted Cabbage Steaks and our Scalloped Potatoes with Sun-Dried Tomato Cream Sauce are bound to please everyone around the table.
01of 14Baked Feta & Tomato Portobellos Are “Super Easy and Flavorful”Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh HoggleThese easy feta-and-tomato-stuffed portobellos make for a delicious side. Baking the mushrooms stem-side down first allows any excess liquid to release from the mushrooms so it won’t muddy the flavors of your dish. If you don’t have Calabrian chiles, substitute 1/4 to 1/2 teaspoon crushed red pepper depending on your spice preference.View Recipe
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Baked Feta & Tomato Portobellos Are “Super Easy and Flavorful”
Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
These easy feta-and-tomato-stuffed portobellos make for a delicious side. Baking the mushrooms stem-side down first allows any excess liquid to release from the mushrooms so it won’t muddy the flavors of your dish. If you don’t have Calabrian chiles, substitute 1/4 to 1/2 teaspoon crushed red pepper depending on your spice preference.
View Recipe
02of 14Parmesan-Crusted Cabbage Steaks Are the Tastiest Way to Eat CabbagePhotographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterThese tender cabbage steaks are brushed with balsamic vinegar and oil on both sides to help with caramelization while also adding sweetness to every bite. If you have any leftover cabbage after cutting the steaks, chop it up and save it for a salad, or use it for roasting the following day.View Recipe
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Parmesan-Crusted Cabbage Steaks Are the Tastiest Way to Eat Cabbage
These tender cabbage steaks are brushed with balsamic vinegar and oil on both sides to help with caramelization while also adding sweetness to every bite. If you have any leftover cabbage after cutting the steaks, chop it up and save it for a salad, or use it for roasting the following day.
03of 14Asparagus with Balsamic & Parmesan Is “So Easy and Quick”Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterElevate your main course with these tender-crisp asparagus spears drizzled with a glossy balsamic glaze and topped with Parmesan cheese. Try to find asparagus spears that are a medium thickness—slightly larger around than a pencil. Although thinner or thicker asparagus will work, be mindful that the cooking time may differ.View Recipe
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Asparagus with Balsamic & Parmesan Is “So Easy and Quick”
Elevate your main course with these tender-crisp asparagus spears drizzled with a glossy balsamic glaze and topped with Parmesan cheese. Try to find asparagus spears that are a medium thickness—slightly larger around than a pencil. Although thinner or thicker asparagus will work, be mindful that the cooking time may differ.
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Scalloped Potatoes with Sun-Dried Tomato Cream Sauce
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
05of 14The Only Carrot Salad Recipe You’ll Ever NeedPhotographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterThis zesty carrot salad features a sweet and savory vinaigrette that adds punch to every bite. Serve it on its own, mix it with greens, or use it as part of a sandwich or wrap filling. Let it stand for at least 10 minutes before serving to let the flavors meld. Freshly grated carrots work best here. Grate them using the large holes on a box grater, or use the shredding disk for your food processor if you have one.View Recipe
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The Only Carrot Salad Recipe You’ll Ever Need
This zesty carrot salad features a sweet and savory vinaigrette that adds punch to every bite. Serve it on its own, mix it with greens, or use it as part of a sandwich or wrap filling. Let it stand for at least 10 minutes before serving to let the flavors meld. Freshly grated carrots work best here. Grate them using the large holes on a box grater, or use the shredding disk for your food processor if you have one.
06of 14Roasted Broccolini with Lemon & Parmesan Is the “Perfect Side Dish”Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily HallBroccolini, a hybrid of conventional broccoli and gai lan, or Chinese broccoli, is perfect for roasting. Here, we add freshly grated Parmesan, which coats the florets and helps the cheese melt into every bite. If the pan seems crowded, divide the broccolini between 2 large rimmed baking sheets and roast in the upper and lower third positions of your oven, rotating between racks halfway through.View Recipe
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Roasted Broccolini with Lemon & Parmesan Is the “Perfect Side Dish”
Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
Broccolini, a hybrid of conventional broccoli and gai lan, or Chinese broccoli, is perfect for roasting. Here, we add freshly grated Parmesan, which coats the florets and helps the cheese melt into every bite. If the pan seems crowded, divide the broccolini between 2 large rimmed baking sheets and roast in the upper and lower third positions of your oven, rotating between racks halfway through.
07of 14Roasted Cacio e Pepe CabbagePhotographer: Hannah Hufham, Prop Stylist: Tucker Vines, Food Stylist: Amanda StanfieldThese perfectly roasted cabbage wedges draw inspiration from cacio e pepe, an Italian pasta dish that translates to “cheese and pepper.” Blooming the black pepper in butter and oil before brushing it on the cabbage deepens the flavor and ensures a peppery kick in every bite. Be sure to heat the baking sheet while the oven preheats—it helps jump-start the browning of the cabbage. Serve alongside seared chicken thighs or grilled steak.View Recipe
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Roasted Cacio e Pepe Cabbage
Photographer: Hannah Hufham, Prop Stylist: Tucker Vines, Food Stylist: Amanda Stanfield
These perfectly roasted cabbage wedges draw inspiration from cacio e pepe, an Italian pasta dish that translates to “cheese and pepper.” Blooming the black pepper in butter and oil before brushing it on the cabbage deepens the flavor and ensures a peppery kick in every bite. Be sure to heat the baking sheet while the oven preheats—it helps jump-start the browning of the cabbage. Serve alongside seared chicken thighs or grilled steak.
08of 14Garlic-Butter Green Beans Prove That Simple Is BestPhotographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterThese no-fuss green beans are smothered in melted garlic butter and mixed with fresh herbs. They pair with everything, from steak to chicken and seafood. Steaming them before sautéing results in the perfect tender-crisp texture without the risk of burning them in the pan.View Recipe
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Garlic-Butter Green Beans Prove That Simple Is Best
These no-fuss green beans are smothered in melted garlic butter and mixed with fresh herbs. They pair with everything, from steak to chicken and seafood. Steaming them before sautéing results in the perfect tender-crisp texture without the risk of burning them in the pan.
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Caesar-Style Whole-Roasted Cauliflower
Photographer: Hannah Hufham, Prop Stylist: Tucker Vines, Food Stylist: Liz Mervosh
10of 14Crispy Parmesan-Crusted Cabbage Slices with GremolataPhotographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh HoggleThese cheesy, tender-crisp cabbage slices will make anyone fall in love with the vegetable. Arranging the cabbage around the perimeter of the baking sheets is crucial as it ensures the most even browning and the crispiest Parmesan crust. The lemony gremolata adds a dash of freshness and brightness to balance the salty cheese.View Recipe
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Crispy Parmesan-Crusted Cabbage Slices with Gremolata
These cheesy, tender-crisp cabbage slices will make anyone fall in love with the vegetable. Arranging the cabbage around the perimeter of the baking sheets is crucial as it ensures the most even browning and the crispiest Parmesan crust. The lemony gremolata adds a dash of freshness and brightness to balance the salty cheese.
11of 14Broccolini AmandinePhotographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia BaylessPerfectly steamed broccolini seasoned with a nutty, buttery almond topping in just 10 minutes is a side dish that can’t be beat. Broccolini is a bit milder and sweeter than broccoli and, because its stalks are thinner, broccolini requires less prep work than broccoli. However, if the stalks are thicker than 1/2 inch, cut them in half lengthwise. Pair this quick side dish with everything from pan-seared fish to roasted chicken.View Recipe
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Broccolini Amandine
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Perfectly steamed broccolini seasoned with a nutty, buttery almond topping in just 10 minutes is a side dish that can’t be beat. Broccolini is a bit milder and sweeter than broccoli and, because its stalks are thinner, broccolini requires less prep work than broccoli. However, if the stalks are thicker than 1/2 inch, cut them in half lengthwise. Pair this quick side dish with everything from pan-seared fish to roasted chicken.
12of 14Cumin-Lime Roasted Sweet PotatoesPhotographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoThese simple roasted sweet potatoes are tossed with fragrant spices, lime zest and juice. Serve them with roasted pork, chicken or steak for a quick weeknight meal. When roasting sweet potatoes, we like to space them out as much as we can to help them crisp up, which is why the potatoes are divided into 2 pans.View Recipe
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Cumin-Lime Roasted Sweet Potatoes
Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
These simple roasted sweet potatoes are tossed with fragrant spices, lime zest and juice. Serve them with roasted pork, chicken or steak for a quick weeknight meal. When roasting sweet potatoes, we like to space them out as much as we can to help them crisp up, which is why the potatoes are divided into 2 pans.
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Cabbage Caesar Salad
Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco
14of 14Brussels Sprouts Caesar SaladJake SternquistCooking the Brussels on the stovetop first gives them a jump-start to becoming brown and crispy without drying out. The roasted flavor of the Brussels sprouts combines with the Worcestershire sauce and Parmesan cheese in the dressing to build the savory profile that Caesar salad is known for.View Recipe
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Brussels Sprouts Caesar Salad
Jake Sternquist
Cooking the Brussels on the stovetop first gives them a jump-start to becoming brown and crispy without drying out. The roasted flavor of the Brussels sprouts combines with the Worcestershire sauce and Parmesan cheese in the dressing to build the savory profile that Caesar salad is known for.
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