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Superfast Side-Dish Recipes

Superfast Side-Dish Recipes

November 02, 2009

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Photo: Jennifer Causey

Make a side to match any kind of main in 20 minutes or less with these great recipes.

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Green Beans and Potatoes in Chunky Tomato Sauce

Becky Luigart-Stayner

View Recipe: Green Beans and Potatoes in Chunky Tomato Sauce

The crisp, fresh green beans and smooth, tender potatoes create nice texture contrast, and the easy sauce is a good match for nearly any main-dish flavor. It would make an especially great side for roasted chicken, whether our five-star homemade version or time-saving rotisserie chicken from the supermarket.

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4 Easy Shaved Salads

Photo: Victor Protasio

View Recipe: Shaved Squash-and-Radish Salad

Use your vegetable peeler to create three distinctive side dishes. Red onion sings in our Shaved Honeydew-and-Cucumber Salad. Ripe mango stars in our Shaved Mango-and-Cabbage Salad, while Champagne vinegar lends tang to our Shaved Squash-and-Radish Salad.

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Speedy Beet and Bean Salad with Herb Vinaigrette

Photo: Jennifer Causey

View Recipe: Speedy Beet and Bean Salad with Herb Vinaigrette

If you love the sweet, earthy flavor of beets but think you don't have time to cook them on a weeknight, you'll appreciate this fast microwave method. Wrapping peeled beet wedges in parchment paper allows them to steam to tender perfection in less than half the time it would take to roast them. Because red beets tend to stain everything they come in contact with, we advise wearing gloves and cutting the beets on a dark-colored cutting board. If you can’t find slender haricots verts (French green beans), use an equal amount of regular green beans. Try our other variations: Beet Salad with Bacon and Onion, Beet Salad with White Beans and Orange, and Buttered Beet and Carrot Sauté.

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Roasted Cauliflower Side Dishes

Photo: Romulo Yanes

View Recipe: Roasted Cauliflower with Lemon-Caper Vinaigrette

Folks can't seem to get enough of cauliflower's mid, slightly nutty flavor. Here we offer 4 fast and delicious ways to enjoy it: Roasted Cauliflower with Lemon-Caper Vinaigrette, Spiced Roasted Cauliflower and Carrots, Roasted Cauliflower with Red Onions and Oranges, or Roasted Cauliflower with Pumpkin Seeds and Queso Fresco.

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Easy Side Salads

Photo: Jennifer Causey

View Recipe: Berry and Walnut Salad

Spring mix, a blend of small, tender lettuces, is an ideal base for side salads with a more delicate profile (think herbs, berries, and nuts rather than croutons, pungent cheeses, or big, crunchy vegetables). Our Mediterranean Roasted Red Pepper and Pine Nut Salad would be a perfect side for citrus-and-herb baked chicken.

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Roasted Parsnips with Lemon and Herbs

Photo: Greg Dupree; Styling: Lindsey Lower

View Recipe: Roasted Parsnips with Lemon and Herbs

If you’re not familiar with parsnips, try these quick recipes to acquaint yourself with them. The root veggies look like white carrots and have a decidedly sweet, earthy flavor. Shop for medium to small parsnips, as larger ones tend to have tough, woody cores. In the main recipe here, a hit of fresh lemon juice and sprinkling of fresh herbs make the whole dish taste fresh and bright. If you don’t have parsley on hand, you can leave it out, but do seek out the dill.

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4 Fast Green Beans Sides

Photo: Jennifer Causey

View Recipe: Feta-and-Walnut-Blistered Green Beans

Charring is a great technique for coaxing extra flavor from vegetables without adding calories. Here, slender green beans stay crisp and fresh while taking on a hint of bitter and smoke for balance in our Feta-and-Walnut Blistered Green Beans recipe. Try with with an Asian twist in our Garlic-and-Sesame Green Beans, or enjoy a savory side with Prosciutto-and-Almond Green Beans. Finally, Mint gives fresh flavor to our Chickpea-and-Mint Green Beans.

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Steamed Broccoli Four Ways

Photo: Hector Manuel Sanchez

View Recipe: Steamed Broccoli with Tomato Ragout

Broccoli is a go-to veggie side for many families yet is often served very plain. Here we offer 4 great ways to dress it up. First, we mix it with garlic and red onion for Mediterranean flavor. Next, we drizzle it with a creamy tarragon dressing composed of sour cream, milk, tarragon, and white wine vinegar. Then, we sprinkle it with Mexican chorizo for a hint of spice, and finally, we top it with a tomato ragout.

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Trio of Orzo Side Dishes

Photo: Victor Protasio

This trio of fresh sides comes together easily and pairs with a variety of main dishes. Our Orzo with Curried Cauliflower and Mint pairs great with grilled protein and can stand alone for a hot or cold lunch. Using the recipe as a base, add any vegetables of your choosing such as zucchini, onions, eggplant and fresh herbs to brighten your pasta salad. Toasted nuts are also a great addition and add a new texture. Orzo with Snap Peas, Cilantro, and Peanuts boasts quick sautéed sugar snap peas, earthy chopped cilantro, tangy rice vinegar, and buttery peanuts. Add shredded chicken or sautéed shrimp with lemon to make this dish a one-pot meal. Finally, in our Orzo with Crispy Pancetta and Chives, whole-wheat orzo soaks up the salty and buttery flavor of sautéed pancetta. Pair with grilled fish.

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Orzo with Fresh Herb Vinaigrette

Photo: Victor Protasio

View Recipe: Orzo with Fresh Herb Vinaigrette

In this quick side, a dressing of parsley, olive oil, lemon juice, tarragon, and thyme infuses Mediterranean flavor into whole-wheat orzo. Brighten this dish with the addition of fresh herbs and add any other herbs you like besides thyme and tarragon such as a basil and parsley. You can make this herb vinaigrette and keep it in your fridge to drizzle over salads, add to marinades and grilled protein. Orzo pasta salad can be served warm or cold making it the perfect picnic side dish.

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Roasted Parsnip Variations

Photo: Greg Dupree; Styling: Lindsey Lower

These recipe variations of our Roasted Parsnips with Lemon and Herbs take the roots to savory-garlicky, tangy, and sweet directions. Try the Roasted Parsnips with Sea Salt, Malt, Vinegar, and Chives, Roasted Parsnips with Walnuts, Maple, and Thyme, or Roasted Parsnips with Rosemary, Garlic, and Parmesan.

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Grilled Zucchini

Photo: Jennifer Causey

View Recipe: Grilled Zucchini with Lemon-Garlic Breadcrumbs

These zucchini sides couldn't be easier. Simply mix your favorite topping, half the zucchini, and grill. Our Grilled Zucchini with Lemon-Garlic Breadcrumbs uses fresh breadcrumbs from a whole-wheat baguette, while the Grilled Zucchini with Herb Butter boasts fresh chives, basil, and lemon juice. For spicy flavor try our Grilled Zucchini with Chopped Tomato-Basil Salsa, or stay cool with Sweet and Sour Grilled Zucchini.

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Corn on the Cob with Lemon-Chive Butter

Photo: Jennifer Causey

View Recipe: Corn on the Cob with Lemon-Chive Butter

Nothing says summer like fresh corn on the cob. Here are a few of our favorite flavor combos for buttering them up: Corn on the Cob with Lemon-Curry Spice Butter, Corn on the Cob with Honey-Chipotle Butter, Corn on the Cob wiht Orange, Tarragon, and Basil Butter.

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Haricots Verts with Shallots and Pine Nuts

Photo: Jennifer Causey

View Recipe: Haricots Verts with Shallots and Pine Nuts

This simple side of French green beans, shallots, and pine nuts comes together in a snap. Swap a few of the ingredients, and you can quickly create one of our other variations: Haricots Verts with Carrots and Sesame, Haricots Verts with Cherry Tomatoes and Mushrooms, and Haricots Verts with Pancetta and Garlic.

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Grilled Eggplant Planks With Miso Aioli

Photo: Jennifer Causey

View Recipe: Grilled Eggplant Planks With Miso Aioli

Grilling eggplant allows its flavor to really shine, but our four simple toppings take this speedy side to the next level. Top it with Miso Aioli, Sherry Vinaigrette, Creole Salsa, or Creamy Lemon-Garlic Dressing. Be sure to choose smaller eggplants; they'll be easier to slice and easier to handle on the grill.

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Asparagus with Garlic and Balsamic Reduction

Photo: Jennifer Causey

View Recipe: Asparagus with Garlic and Balsamic Reduction

Asparagus boasts big flavor on its own, but these fresh combinations take this popular spring veggie to a whole new level. Try the speedy option with a balsamic reduction, or opt for Asparagus with Lemon-Parmesan Breadcrumbs, Asparagus with Sesame and Citrus Vinaigrette, or Asparagus with Bacon and Shallots.

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Black Pepper and Herb Mashed Potatoes

Photo: Jennifer Causey

View Recipe: Black Pepper and Herb Mashed Potatoes

Buttermilk adds an extra layer of creaminess to these herb-infused potatoes flecked with parsley, tarragon, and chives. Try our other variations: Bacon and Onion Mashed Potatoes, Broccoli and Cheddar Mashed Potatoes, and Spinach and Garlic Mashed Potatoes.

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Lemon-Herb White Bean and Kale Salad

Photo: Linda Pugliese

View Recipe: Lemon-Herb White Bean and Kale Salad

Get 7 grams of protein in this speedy side salad that comes together in a flash.

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Braised Brussels Sprouts with Mustard and Thyme

Photo: Jennifer Causey

View Recipe: Braised Brussels Sprouts with Mustard and Thyme

Arranging the Brussels sprouts cut side down in the pan allows them to brown evenly.

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Spicy Garlic Broccoli Rabe

Randy Mayor

View Recipe: Spicy Garlic Broccoli Rabe

Bitter greens like broccoli rabe make a good counterpoint to rich, creamy cold-weather dishes. This dish has a sort-of-Italian feel, but you can substitute a little chopped canned chipotle pepper for the red pepper and better match Mexican and Southwestern dishes, or use sesame oil and Sriracha for Asian ones.

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Roasted Butternut Squash with Pecans and Sage

Photo: Jennifer Causey

View Recipe: Roasted Butternut Squash with Pecans and Sage

This filling dish comes together in just 20 minutes. Peeled and diced butternut squash helps speed the prep for this side, simply dressed with salt, pepper, butter, pecans, and fresh sage.

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Brussels Sprouts with Crisp Prosciutto

Randy Mayor

View Recipe: Brussels Sprouts with Crisp Prosciutto

The key to great Brussels sprouts is to cook them a very short time or a very long time―you want to either maintain their fresh crispness or slowly caramelize their natural sugars. This recipe takes the short route, cooking the whole dish in just nine minutes. Crisp, salty, meaty, pan-fried prosciutto balances the sprouts' vegetal character, and a simple lemon-butter dressing brightens the flavor. Try this dish with a quick soup or stew for a great winter dinner.

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Orange and Red Onion Salad with Red Pepper

Photo: Randy Mayor

View Recipe: Orange and Red Onion Salad with Red Pepper

The sweetness and tartness of citrus provides a nice respite from the earthy and hearty flavors of most other winter produce. This simple dish dresses raw orange and red onion with just olive oil for a nice, light flavor whose acidity and pungency make an excellent counterpoint to cold-weather dishes made from fattier cuts of meat, such as beef stew.

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Creamy Potato Salad

Photo: Johnny Autry

View Recipe: Creamy Potato Salad

Our basic recipe for Creamy Potato Salad is scrumptious as is. If you're looking to spice things up, try one of our three variations: Sour Cream-Dill, German-Style, and Lemon-Herb.

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White Beans with Prosciutto

Photo: Johnny Autry

View Recipe: White Beans with Prosciutto

Our basic recipe can be made into two delicious variations: Escarole and Bean Sauté and Lemony Bean Salad.

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Lemon-Parmesan Broccoli

Photo: John Autry

View Recipe: Lemon-Parmesan Broccoli

Spice this basic recipe up with one of our three variations: Spicy Chile and Garlic; Dijon, Thyme, and Pine Nut; Cheddar-Beer Sauce.

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Grilled Zucchini with Sea Salt

Photo: John Autry

View Recipe: Grilled Zucchini with Sea Salt

For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent, the zucchini is done. To spice up this basic recipe try one of our three variations: Parmigiano-crumbed, Caprese "Salsa", or Mint Gremolata.

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Green Beans with Toasted Garlic

Photo: John Autry

View Recipe: Green Beans with Toasted Garlic

Try one of our three variations on this easy recipe: Sesame-Soy, Citrus-Nut, or Peppery Bacon.

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Microwave Smashed Potatoes

Photo: John Autry

View Recipe: Microwave Smashed Potatoes

Try one of our three variations to spice up these smashed potatoes—Southwest, Roasted Garlic, or Bacon and Cheddar.

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Sesame-Miso Cucumber Salad

Photo: John Autry

View Recipe: Sesame-Miso Cucumber Salad

Miso is a thick soybean paste with a salty, slightly sweet flavor. Look for it in the refrigerated part of the produce section or with the dairy products, or substitute soy sauce.

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Asparagus with Balsamic Tomatoes

Photo: Joseph De Leo

View Recipe: Asparagus with Balsamic Tomatoes

This recipe is not only quick, but also versatile. Try one of our three variations to spice things up: raisin and pine nut, sesame-ginger glazed, or lemon-tarragon.

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Sautéed Brussels Sprouts with Bacon

Photo: John Autry

View Recipe: Sautéed Brussels Sprouts with Bacon

Try our basic recipe and you will find a your new favorite side dish. Try one of our variations like Lemon and Pecan; Sesame, Garlic, and Ginger; and Garlic and Pecorino and you will find there are limitless possiblities for this dinnertime standby.

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Spinach with Garlic Vinaigrette

Photo: John Autry

View Recipe: Spinach with Garlic Vinaigrette

Try one of our variations on this basic recipe. Mix with cooked farfalle pasta to make Spinach-Pasta Salad. Try increasing the garlic to three thinly sliced cloves, heat the vinaigrette over medium-high heat and saute with onion and garlic for two minutes before tossing in fresh spinach to create Wilted Spinach. Another option, microwave 4 (6-ounce) Yukon gold potatoes for 13 minutes or until tender, prepare wilted spinach before dividing among potatoes. Then top each with 1 1/2 tablespoons crumbled feta for Spinach Baked Potatoes.

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Yellow Squash Ribbons with Red Onion and Parmesan

Becky Luigart-Stayner

View Recipe: Yellow Squash Ribbons with Red Onion and Parmesan

This impressive-looking dish is easy and fast, and thanks to the pungent onion and meaty Parmesan, it has big flavor. Zucchini works just as well as yellow squash here, but be gentle when stirring so you don't break the ribbons. A grilled meat, especially pork or beef, is the best kind of main dish for this side.

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Chickpea Salad with Provençal Herbs and Olives

Chickpea Salad with Provenal Herbs and Olives

Becky Luigart-Stayner

View Recipe: Chickpea Salad with Provençal Herbs and Olives

Take a quick jaunt to the south of France with this fiber-rich, no-cook salad. Fresh herbs and the powerful flavor of olives mellow the earthiness of chickpeas, making a dish that tastes lighter than it looks. Make the salad a few hours ahead if you can; the longer it marinates in the dressing, the more flavorful it will be. This dish completes a vegetarian meal nicely when paired with a quick meatless main like pasta or grilled portobellos.

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Haricots Verts and Grape Tomato Salad with Crème Fraîche Dressing

Haricots Verts and Grape Tomato Salad with Crme Frache Dressing

Becky Luigart-Stayner

View Recipe: Haricots Verts and Grape Tomato Salad with Crème Fraîche Dressing

This salad tastes fresh, fresh, fresh, with a hint of tangy creaminess from the crème fraîche that also makes it feel indulgent. It's a perfect summertime dish since it relies on the sweetness of fresh green beans and tomatoes, so you should serve a summery entrée alongside it.

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Superfast Side-Dish Recipes

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Green Beans and Potatoes in Chunky Tomato Sauce

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4 Easy Shaved Salads

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Speedy Beet and Bean Salad with Herb Vinaigrette

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Roasted Cauliflower Side Dishes

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Easy Side Salads

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Roasted Parsnips with Lemon and Herbs

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4 Fast Green Beans Sides

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Steamed Broccoli Four Ways

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Trio of Orzo Side Dishes

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Orzo with Fresh Herb Vinaigrette

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Roasted Parsnip Variations

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Grilled Zucchini

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Corn on the Cob with Lemon-Chive Butter

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Haricots Verts with Shallots and Pine Nuts

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Grilled Eggplant Planks With Miso Aioli

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Asparagus with Garlic and Balsamic Reduction

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Black Pepper and Herb Mashed Potatoes

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Lemon-Herb White Bean and Kale Salad

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Braised Brussels Sprouts with Mustard and Thyme

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Spicy Garlic Broccoli Rabe

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Roasted Butternut Squash with Pecans and Sage

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Brussels Sprouts with Crisp Prosciutto

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Orange and Red Onion Salad with Red Pepper

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Creamy Potato Salad

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White Beans with Prosciutto

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Lemon-Parmesan Broccoli

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