Round Out Your Meal With These Go-With-Anything Winter Sides

Fresh fennel becomes mellow and sweet once sautéed and braised in chopped, strained tomatoes. If you can’t find Pomì brand, drain about 1/3 of the liquid from a (15-oz.) can of unsalted diced tomatoes. Pair this simple, beautiful side with baked fish or lemon-and-herb roasted chicken.

We add sweet (brown sugar) and tangy (sherry vinegar) flavors toward the end of braising so they stand out in the finished dish. Serve with roast pork or braised beef.

Curry powder adds warmth and earthiness to this speedy version of creamed spinach. Whole milk yogurt gives the side a luscious mouth feel and plenty of body. Serve with steak or with seared planks of spice-rubbed tofu.

Paprika, fresh oregano, and olives turn everyday roasted potatoes into a spectacular side. Serve with a chorizo-flecked frittata or pan-grilled steak or chicken.

Carotene-rich butternut squash gives this starchy mash a healthy boost. A food processor will get the mixture silky smooth. Pair with any seared or roasted protein.

Buttery, thin-skinned fingerlings cook quickly, and prediced pancetta (such as Boar's Head) saves prep time. Serve with a greens-stuffed omelet or seared fish fillets. 

Sweet parsnips are an excellent match for the sherry glaze. Remember to remove their tough peels; these won’t soften in the pan. Try this side with a mild protein such as roasted chicken or pork loin.

This satisfying winter salad is full of texture and color. Pair with roasted chicken thighs or as a side for pureed veggie soup. Top leftovers with cooked chicken and diced apple for tomorrow's lunch.