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Photo: Eva Kolenko
Serve up any one of these delicious dishes alongside your favorite main for a meal that will help you meet your nutrition goals. Each of these dishes ishigh in fiber and low in calories, so you caneat light and stay satisfied. Whether you need a crunchy salad to pair with your panini or a batch of Brussels sprouts to serve up with steak, there is a side dish on this list for every occasion. Recipes like our Crispy Smashed Beets with Goat Cheese and Bulgur & Butter Bean Salad are tasty ways to eat well.
01of 31Brussels Sprouts with Bacon & VermouthView RecipeGreg DuPreeHere we take advantage of the leftover bacon drippings in the pan to cook the sprouts, infusing them with savory flavor. Plus, cooking Brussels on the stovetop gives you perfect crisp-tender texture.
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Brussels Sprouts with Bacon & Vermouth
View Recipe
Greg DuPree
Here we take advantage of the leftover bacon drippings in the pan to cook the sprouts, infusing them with savory flavor. Plus, cooking Brussels on the stovetop gives you perfect crisp-tender texture.
02of 31Ginger-&-Miso-Glazed BroccoliView RecipeJacob FoxA touch of maple or honey balances the flavor of umami-laden miso while thickening the sauce to coat this stir-fried broccoli.
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Ginger-&-Miso-Glazed Broccoli
Jacob Fox
A touch of maple or honey balances the flavor of umami-laden miso while thickening the sauce to coat this stir-fried broccoli.
03of 31Crispy Smashed Beets with Goat CheeseView RecipeCooked beets are lightly pressed and pan-fried for a charred, crispy outer crust–similar to that of smashed potatoes. The herbed goat cheese dip makes this healthy appetizer or easy side dish even more delicious.
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Crispy Smashed Beets with Goat Cheese
Cooked beets are lightly pressed and pan-fried for a charred, crispy outer crust–similar to that of smashed potatoes. The herbed goat cheese dip makes this healthy appetizer or easy side dish even more delicious.
04of 31Air-Fryer Brussels SproutsView RecipeThese super-crispy and browned air-fryer Brussels sprouts with sweet onions and salty bacon–all amped up with bright lemon juice–are sure to be a hit, whether you serve them for a weeknight side dish or as part of your holiday spread for Thanksgiving. This recipe makes enough to serve eight but is easily halved, though once you taste it you may well want a double serving. And if you prefer a vegetarian side, simply omit the bacon.
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Air-Fryer Brussels Sprouts
These super-crispy and browned air-fryer Brussels sprouts with sweet onions and salty bacon–all amped up with bright lemon juice–are sure to be a hit, whether you serve them for a weeknight side dish or as part of your holiday spread for Thanksgiving. This recipe makes enough to serve eight but is easily halved, though once you taste it you may well want a double serving. And if you prefer a vegetarian side, simply omit the bacon.
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Bulgur & Butter Bean Salad
Eva Kolenko
06of 31Olive Oil-Poached Carrots & ShallotsView RecipeEric WolfingerJust like slow-poaching fish in olive oil, Colorado chef-farmer Eric Skokan has found that cooking hearty vegetables the same way is a winner. Not only is the resulting flavor fresh and pure, it gives the veggies a silky texture. Strain the oil (refrigerate for up to 4 days or freeze for up to 1 month) and use it as a base for a richly flavored vinaigrette or for basting fish or chicken.
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Olive Oil-Poached Carrots & Shallots
Eric Wolfinger
Just like slow-poaching fish in olive oil, Colorado chef-farmer Eric Skokan has found that cooking hearty vegetables the same way is a winner. Not only is the resulting flavor fresh and pure, it gives the veggies a silky texture. Strain the oil (refrigerate for up to 4 days or freeze for up to 1 month) and use it as a base for a richly flavored vinaigrette or for basting fish or chicken.
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Green Beans with Pine Nuts & Gremolata
Victor Protasio
08of 31Roasted Eggplant & Tomato Salad with Caramelized Lemon DressingView RecipeMatthew BensonWhen tomatoes and eggplant come into season, the team at Stone Acres Farm in Stonington, Connecticut, combines them in as many ways as possible. This salad is a celebration of these two vegetables. Caramelizing the lemon halves and squeezing their juice into the vinaigrette adds a level of depth you just wouldn’t get from straight-up lemon juice. Serve with grilled bread so you can enjoy every bit of the delicious dressing.Read more about Stone Acres Farm here.
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Roasted Eggplant & Tomato Salad with Caramelized Lemon Dressing
Matthew Benson
When tomatoes and eggplant come into season, the team at Stone Acres Farm in Stonington, Connecticut, combines them in as many ways as possible. This salad is a celebration of these two vegetables. Caramelizing the lemon halves and squeezing their juice into the vinaigrette adds a level of depth you just wouldn’t get from straight-up lemon juice. Serve with grilled bread so you can enjoy every bit of the delicious dressing.Read more about Stone Acres Farm here.
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Spice-Crusted Roasted Potatoes
Ryan Liebe
10of 31Balsamic Broccoli & CauliflowerView RecipeTed & Chelsea CavanaughReaching for a frozen broccoli & cauliflower blend to make this flavor-packed side dish helps save time on chopping, plus the frozen veggies cook quicker than fresh!
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Balsamic Broccoli & Cauliflower
Ted & Chelsea Cavanaugh
Reaching for a frozen broccoli & cauliflower blend to make this flavor-packed side dish helps save time on chopping, plus the frozen veggies cook quicker than fresh!
11of 31Quinoa with Peas & LemonView RecipeTed & Chelsea CavanaughGreen peas add a pop of color to this bright whole-grain side dish. Plus, choosing frozen saves you time—no shelling required! Want to save even more time? Use a pouch of precooked quinoa.
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Quinoa with Peas & Lemon
Green peas add a pop of color to this bright whole-grain side dish. Plus, choosing frozen saves you time—no shelling required! Want to save even more time? Use a pouch of precooked quinoa.
12of 31Curried Mashed Butternut SquashView RecipeTed & Chelsea CavanaughUsing frozen cubed butternut squash helps this side dish come together in a flash—no peeling, roasting or steaming required!
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Curried Mashed Butternut Squash
Using frozen cubed butternut squash helps this side dish come together in a flash—no peeling, roasting or steaming required!
13of 31Crispy Salt & Vinegar PotatoesView RecipeRyan LiebeThis simple side riffs on the traditional pub combination of fries and malt vinegar. They are roasted to perfection, which gives a delicious crispy exterior.
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Crispy Salt & Vinegar Potatoes
This simple side riffs on the traditional pub combination of fries and malt vinegar. They are roasted to perfection, which gives a delicious crispy exterior.
14of 31Roasted Cabbage with Horseradish CreamView RecipeJacob FoxOur roasted cabbage wedges have a beautiful char on the outside while the insides get slightly tender.
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Roasted Cabbage with Horseradish Cream
Our roasted cabbage wedges have a beautiful char on the outside while the insides get slightly tender.
15of 31Shaved Root Vegetable Salad with PistachiosView RecipeJacob FoxThis centerpiece-worthy salad calls for buying up the most colorful roots in the produce section. We like using a rainbow of beets and carrots for the most stunning presentation.
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Shaved Root Vegetable Salad with Pistachios
This centerpiece-worthy salad calls for buying up the most colorful roots in the produce section. We like using a rainbow of beets and carrots for the most stunning presentation.
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Sour Apple Slaw
17of 31Braised Winter Greens with Crispy MushroomsView RecipeBraised greens are one of the easiest and most nutritious side dishes ever. And when you top them with crispy fried mushrooms, they’re downright irresistible. Salting the mushrooms helps pull out their water, so they’ll fry up crispy. When it’s time to get dinner on the table, give them a quick reheat and they’re good as new.
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Braised Winter Greens with Crispy Mushrooms
Braised greens are one of the easiest and most nutritious side dishes ever. And when you top them with crispy fried mushrooms, they’re downright irresistible. Salting the mushrooms helps pull out their water, so they’ll fry up crispy. When it’s time to get dinner on the table, give them a quick reheat and they’re good as new.
18of 31Creamed Cabbage & Sauerkraut with Rye BreadcrumbsView RecipeHot Hungarian paprika gives this casserole subtle heat but you could use sweet instead. Adding sauerkraut to the mix adds bites of salty tangy flavor throughout. Try leftovers layered with turkey, Swiss and Russian dressing on a panini for a Reuben-inspired sandwich.
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Creamed Cabbage & Sauerkraut with Rye Breadcrumbs
Hot Hungarian paprika gives this casserole subtle heat but you could use sweet instead. Adding sauerkraut to the mix adds bites of salty tangy flavor throughout. Try leftovers layered with turkey, Swiss and Russian dressing on a panini for a Reuben-inspired sandwich.
19of 31Green Beans with Pistachios & OrangeView RecipePistachios are a relatively recent addition to commercial agriculture in New Mexico, where abundant sunshine makes them easy to grow. New Mexican chef and five-time James Beard Award semifinalist Jonathan Perno showcases them in an otherwise straightforward green bean dish. The nuts and roasted beans create a toasty flavor that blends beautifully with the chile-infused turkey and potatoes.
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Green Beans with Pistachios & Orange
Pistachios are a relatively recent addition to commercial agriculture in New Mexico, where abundant sunshine makes them easy to grow. New Mexican chef and five-time James Beard Award semifinalist Jonathan Perno showcases them in an otherwise straightforward green bean dish. The nuts and roasted beans create a toasty flavor that blends beautifully with the chile-infused turkey and potatoes.
20of 31Horseradish-Cheddar Mashed CauliflowerView RecipeThis mashed cauliflower recipe with butter and sour cream mimics the taste and texture of mashed potatoes. The swap saves you 40 grams of Carbohydrates and 100 calories per cup, plus it quadruples the vitamin C, giving you 82% of your Daily Value of the immune-boosting nutrient.
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Horseradish-Cheddar Mashed Cauliflower
This mashed cauliflower recipe with butter and sour cream mimics the taste and texture of mashed potatoes. The swap saves you 40 grams of Carbohydrates and 100 calories per cup, plus it quadruples the vitamin C, giving you 82% of your Daily Value of the immune-boosting nutrient.
21of 31Slow-Roasted TomatoesView RecipeSlowly cooking summer-ripe tomatoes in a low oven makes them candy-sweet. Turn to this recipe to preserve the summer bounty from your garden or farmers' market; it freezes well for up to 6 months. Tuck these tasty bites into sandwiches; stir them into risotto; or chop them and mix with Kalamata olives, olive oil and fresh herbs to scoop up with pita chips.
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Slow-Roasted Tomatoes
Slowly cooking summer-ripe tomatoes in a low oven makes them candy-sweet. Turn to this recipe to preserve the summer bounty from your garden or farmers' market; it freezes well for up to 6 months. Tuck these tasty bites into sandwiches; stir them into risotto; or chop them and mix with Kalamata olives, olive oil and fresh herbs to scoop up with pita chips.
22of 31Stewed Lima BeansView RecipeThis lima bean recipe is the creation of Mable Clarke, a South Carolina cook and activist. This side dish is on the menu for Clarke’s monthly fish fry that she started to save the Soapstone Baptist Church. No need for ham hocks with this recipe–her onion-rich roast turkey stock gives these humble beans a rich, savory flavor, but store-bought will also do the trick. A long, slow simmer coaxes the creaminess out of the limas.
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Stewed Lima Beans
This lima bean recipe is the creation of Mable Clarke, a South Carolina cook and activist. This side dish is on the menu for Clarke’s monthly fish fry that she started to save the Soapstone Baptist Church. No need for ham hocks with this recipe–her onion-rich roast turkey stock gives these humble beans a rich, savory flavor, but store-bought will also do the trick. A long, slow simmer coaxes the creaminess out of the limas.
23of 31Collard Greens with Ham Bone or Ham HocksView RecipeMable Clarke, a South Carolina cook and activist, serves this collard greens recipe at monthly fish fries to support the Soapstone Baptist Church in the community where she grew up. There, farmers' markets overflow with big, leafy collards that are typically simmered with ham stock to make up this traditional Southern side dish. Clarke uses premade ham stock but it can be hard to find. We adapted the recipe with chicken broth and a ham bone or hock. As the bone simmers it adds flavor to the broth and yields enough meat to serve with the collards.
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Collard Greens with Ham Bone or Ham Hocks
Mable Clarke, a South Carolina cook and activist, serves this collard greens recipe at monthly fish fries to support the Soapstone Baptist Church in the community where she grew up. There, farmers' markets overflow with big, leafy collards that are typically simmered with ham stock to make up this traditional Southern side dish. Clarke uses premade ham stock but it can be hard to find. We adapted the recipe with chicken broth and a ham bone or hock. As the bone simmers it adds flavor to the broth and yields enough meat to serve with the collards.
24of 31Brussels Sprouts Salad with Parmesan & Marcona AlmondsView RecipeChef Fabio Viviani, of Siena Tavern in Chicago, shines a bright light on Brussels sprouts with this side dish. In this Brussels sprouts salad recipe, the sharpness of the sprouts gets tamed with honey, toasted almonds and shaved Parmesan cheese. It comes together in about 20 minutes–you can thinly slice the Brussels sprouts with a knife or mandoline, but it’s overkill for weeknights. A food processor with a slicing blade will give you pro results. Or grab a bag of shredded Brussels sprouts from your supermarket.
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Brussels Sprouts Salad with Parmesan & Marcona Almonds
Chef Fabio Viviani, of Siena Tavern in Chicago, shines a bright light on Brussels sprouts with this side dish. In this Brussels sprouts salad recipe, the sharpness of the sprouts gets tamed with honey, toasted almonds and shaved Parmesan cheese. It comes together in about 20 minutes–you can thinly slice the Brussels sprouts with a knife or mandoline, but it’s overkill for weeknights. A food processor with a slicing blade will give you pro results. Or grab a bag of shredded Brussels sprouts from your supermarket.
25of 31Grilled Broccoli with Smoky Yogurt SauceView RecipeBlanching broccoli florets before charring ensures the broccoli’s tender all the way through, helping it crisp up quickly in a very hot pan. Firing up the grill? Cook the blanched broccoli in a grill basket over medium-high heat instead.
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Grilled Broccoli with Smoky Yogurt Sauce
Blanching broccoli florets before charring ensures the broccoli’s tender all the way through, helping it crisp up quickly in a very hot pan. Firing up the grill? Cook the blanched broccoli in a grill basket over medium-high heat instead.
26of 31Tajín Waffle Fries with Creamy Cilantro-Lime Dipping SauceThe Mexican seasoning Tajín, with its mild spiciness and tangy undertones, pairs beautifully with sweet potatoes. Waffle-shaped fries are the perfect vessel for capturing the flavor. A creamy dipping sauce completes the experience.
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Tajín Waffle Fries with Creamy Cilantro-Lime Dipping Sauce
The Mexican seasoning Tajín, with its mild spiciness and tangy undertones, pairs beautifully with sweet potatoes. Waffle-shaped fries are the perfect vessel for capturing the flavor. A creamy dipping sauce completes the experience.
27of 31Vietnamese-Style Coconutty Brussels SproutsView RecipeIn this easy Brussels sprouts recipe, the sprouts get a double hit of coconutty flavor from coconut oil and coconut water, and a salty, umami kick from fish sauce. The coconut water is a tropical nod to the southern Vietnamese practice of cooking with coconut water, which is often used in braises and dipping sauces. Don’t have a pan large enough to cook the sprouts in one batch? Cook them in two batches in a medium (10-inch) skillet. No coconut oil in your pantry? Substitute unsalted European-style butter or vegetable oil. Serve these simple but flavorful Brussels sprouts as a side to any protein for weeknight dinners or special meals–they’d be a great addition to your Thanksgiving dinner.
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Vietnamese-Style Coconutty Brussels Sprouts
In this easy Brussels sprouts recipe, the sprouts get a double hit of coconutty flavor from coconut oil and coconut water, and a salty, umami kick from fish sauce. The coconut water is a tropical nod to the southern Vietnamese practice of cooking with coconut water, which is often used in braises and dipping sauces. Don’t have a pan large enough to cook the sprouts in one batch? Cook them in two batches in a medium (10-inch) skillet. No coconut oil in your pantry? Substitute unsalted European-style butter or vegetable oil. Serve these simple but flavorful Brussels sprouts as a side to any protein for weeknight dinners or special meals–they’d be a great addition to your Thanksgiving dinner.
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Mashed Butternut Squash
29of 31Broiled Fennel with Parmesan CheeseThe nutty saltiness of Parmesan cheese is an excellent match for the sweet, delicate licorice flavor of fennel in this quick and easy side dish recipe.
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Broiled Fennel with Parmesan Cheese
The nutty saltiness of Parmesan cheese is an excellent match for the sweet, delicate licorice flavor of fennel in this quick and easy side dish recipe.
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Sautéed Broccoli with Peanut Sauce
31of 31Roasted Koginut SquashView RecipeThis unique squash hybrid is smooth and silky like kabocha squash with the rich, sweet flavor of a butternut. Use it as a base for a grain bowl or slice into wedges and serve with a creamy yogurt sauce.
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Roasted Koginut Squash
This unique squash hybrid is smooth and silky like kabocha squash with the rich, sweet flavor of a butternut. Use it as a base for a grain bowl or slice into wedges and serve with a creamy yogurt sauce.
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