Comfort Food Side Dish Recipes
Sweet or salty, crunchy or creamy, these comfort food extras include everything from savory to sweet.
If your menu needs another vegetable or side, these healthy versions of your favorite comforting classics will surely net compliments for the cook.
We'll start our journey with a rustic stuffing. Holiday foods are some of the most nostalgic of our family traditions. Don't leave this favorite off the table.
You don't need butter and cream to make wonderfully creamy mashed sweet potatoes. Heart-healthy olive oil adds flavor and silkiness without saturated fat.
Three kinds of beans take the classic dish from ho-hum to fun, with different shapes and pleasing textures—from the al dente bite of chickpeas to the creaminess of Great Northern beans. If you happen to use hot smoked paprika, you can omit the ground red pepper.
The vivid garlic-and-fresh-herb vinaigrette contrasts with the sweet carrots. If baby carrots are unavailable, simply cut a regular carrot in half widthwise, halve the skinny bottom portion lengthwise, and quarter the thicker top section.
Braise the Brussels sprouts and toast the bread-crumbs up to a day ahead. Before serving, add cooked, crumbled bacon to the toasted breadcrumb mixture, and then sprinkle the mixture over the sprouts. Broil 3 minutes or until golden and thoroughly heated.
This favorite casserole was revamped to include the same creamy tang of the original recipe, but with 26 fewer grams of fat. The water chestnuts add a surprising crunch, and the substitution of sharp Cheddar cheese for the milder Colby variety provides additional zing.
Southerners are well acquainted with the joys of okra, especially the crunchy-tender combination that results from deep-frying the pods. But anyone can enjoy this dish, which keeps all the crunch and dispenses with the grease.
Crunchy and creamy are the two most important characteristics of a good slaw, but this recipe turns the traditional on its head. Sweet apples form the base of the salad, along with a generous helping of raisins, while balsamic vinegar in the dressing keeps things from getting too sweet.
Soft, mild Camembert cheese adds the same creaminess to mashed potatoes that butter and cream do, but it also brings in a sophisticated tangy, distinctly cheesy flavor. Any young, soft cheese can be used in this recipe―try your favorite brie, or even a creamy chévre.