19 Sides That Worked With Anything Or Nothing

Some sides are good with dinner, but the great ones don’t need a main to prove their point. These 19 recipes stand on their own just as well as they round out a plate. Whether it’s roasted, mashed, fresh, or fried, each one delivers real flavor without stealing focus. Serve them with whatever—or with nothing at all.

A square white bowl filled with roasted sweet potatoes and green beans, placed on a green checkered cloth, with a spoon and pepper mill visible in the background. — Roasted Sweet Potatoes and Green Beans. Photo credit: Mama’s on a Budget.

Sweet Potato Fritters with Sweet & Spicy Sauce

A serving basket of sweet potato fritters next to a bowl of dipping sauce and a single serving on a plate. — Sweet Potato Fritters with Sweet & Spicy Sauce. Photo credit: Renee Nicole’s Kitchen.

Sweet Potato Fritters with Sweet & Spicy Sauce come together in under 40 minutes with shredded sweet potatoes, eggs, flour, and a chili-honey dip. They’re crispy on the outside, soft in the middle, and hit a perfect balance of sweet and heat. The fritters are savory with just a touch of caramelized sweetness. You won’t miss anything else on your plate.
Get the Recipe: Sweet Potato Fritters with Sweet & Spicy Sauce

Balsamic Glazed Brussels Sprouts

Balsamic Glazed Brussels Sprouts roast in about 35 minutes and rely on olive oil, salt, pepper, and balsamic vinegar. The glaze turns sticky and rich, coating the sprouts in tangy depth and slight sweetness. They’re tender with crisp edges and a bold bite that doesn’t fade. They hold up next to any protein or none at all.
Get the Recipe: Balsamic Glazed Brussels Sprouts

Shaved Brussels Sprouts Salad

Shaved Brussels Sprouts Salad mixes raw sprouts, bacon, parmesan, and a tangy vinaigrette in under 20 minutes. It tastes fresh and crunchy with a salty, savory finish from the cheese and bacon. The acid keeps it sharp without overpowering. This salad doesn’t wait on anything to feel complete.
Get the Recipe: Shaved Brussels Sprouts Salad

Roasted Honey Glazed Carrots

Red, yellow, and orange honey glazed carrots on a slate board. — Roasted Honey Glazed Carrots. Photo credit: Renee Nicole’s Kitchen.

Roasted Honey Glazed Carrots finish in about 30 minutes using carrots, honey, olive oil, and a pinch of thyme or salt. They come out tender with caramelized edges and a subtle sweetness that doesn’t turn syrupy. The flavor leans earthy and mellow with just enough brightness. You’ll find yourself eating them straight off the pan.
Get the Recipe: Roasted Honey Glazed Carrots

Brown Butter Garlic Mashed Potatoes

Brown Butter Garlic Mashed Potatoes take just under an hour and use Yukon gold potatoes, garlic, butter, and cream. They taste rich and nutty with a background of roasted garlic and a creamy, smooth texture. The browned butter adds depth without heaviness. No dish ever complained about being served with these.
Get the Recipe: Brown Butter Garlic Mashed Potatoes

Loaded Cauliflower Mash

Mashed cauliflower in a white bowl. — Loaded Cauliflower Mash. Photo credit: Renee Nicole’s Kitchen.

Loaded Cauliflower Mash comes together in about 30 minutes with cauliflower, cheese, sour cream, and green onions. It’s creamy, savory, and pulls in the comfort of mashed potatoes with a lighter base. The flavor is sharp and buttery without being bland. This side plays like a main in disguise.
Get the Recipe: Loaded Cauliflower Mash

Garam Masala Brussels Sprouts

A black bowl filled with roasted Brussels sprouts sits on a gray surface next to a wooden spoon, a navy napkin, and a plate of sliced roasted carrots. — Garam Masala Brussels Sprouts. Photo credit: Renee Nicole’s Kitchen.

Garam Masala Brussels Sprouts roast in around 35 minutes and get their bold flavor from garam masala, garlic, and olive oil. They turn golden with crispy edges and a warm, spiced finish that feels hearty and balanced. The taste is bold but not overwhelming. Even the meat eaters go back for more.
Get the Recipe: Garam Masala Brussels Sprouts

Roasted Brussels Sprouts with Almonds and Feta

A bowl of roasted brussels sprouts. — Roasted Brussels Sprouts with Almonds and Feta. Photo credit: Renee Nicole’s Kitchen.

Roasted Brussels Sprouts with Almonds and Feta cook in under 40 minutes and use lemon juice, olive oil, chopped nuts, and salty cheese. The sprouts roast until crisp and then get tossed with crunch and creaminess. Each bite has tang, salt, and texture. They don’t need anything else to feel finished.
Get the Recipe: Roasted Brussels Sprouts with Almonds and Feta

Citrus Asparagus Couscous

Citrus Asparagus Couscous comes together in about 25 minutes with pearl couscous, asparagus, lemon, and herbs. The flavor is bright, clean, and a little nutty from the couscous with fresh lift from the citrus. Asparagus adds a crisp, green bite that breaks up the starch. You can serve this with anything, or just eat it as-is.
Get the Recipe: Citrus Asparagus Couscous

Basic Polenta

Basic Polenta takes about 30 minutes and calls for cornmeal, water, butter, and salt to create a creamy, smooth base. The flavor is mild and buttery with a soft, spoonable texture that holds up under sauces or toppings. It’s satisfying on its own or next to something bolder. Nothing else needed, but everything welcome.
Get the Recipe: Basic Polenta

Cranberry Apple Stuffing

A glass baking dish filled with a baked stuffing sits on a wooden cutting board. A serving spoon is in the stuffing, and a red cloth is draped to the left, perfect for cozy fall recipes. — Cranberry Apple Stuffing. Photo credit: Renee Nicole’s Kitchen.

Cranberry Apple Stuffing bakes in about 45 minutes using bread cubes, apples, cranberries, onion, and fresh herbs. It tastes savory with bursts of tart and sweet from the fruit and plenty of texture throughout. The mix balances soft and crisp in every forkful. This side carries the table when nothing else shows up.
Get the Recipe: Cranberry Apple Stuffing

Brown Sugar Baked Sweet Potato Slices

Baked sweet potato slices on a cutting board with a spoon. — Brown Sugar Baked Sweet Potato Slices. Photo credit: Renee Nicole’s Kitchen.

Brown Sugar Baked Sweet Potato Slices roast in around 35 minutes and use butter, brown sugar, and sliced sweet potatoes. They bake soft with golden edges and a glaze that’s just sweet enough without tipping into dessert. The texture stays tender and the flavor rich. They’re easy to finish before anything else hits the plate.
Get the Recipe: Brown Sugar Baked Sweet Potato Slices

Creamy Mashed Potatoes

A bowl of mashed potatoes with gravy and sprigs of thyme and sage. — Creamy Mashed Potatoes. Photo credit: Renee Nicole’s Kitchen.

Creamy Mashed Potatoes take about 30 minutes and combine russets with butter, cream, and salt until smooth and fluffy. The flavor is classic, balanced, and rich without going greasy. The texture is soft and pillowy, perfect with gravy or solo. This one’s the side people pile high.
Get the Recipe: Creamy Mashed Potatoes

Homemade Butternut Squash Ravioli

A white plate with six half-moon shaped cooked dumplings garnished with herbs, perfect as a side dish or for kids. A fork and a blue napkin with floral print are placed beside the plate. — Homemade Butternut Squash Ravioli. Photo credit: Renee Nicole’s Kitchen.

Homemade Butternut Squash Ravioli finishes in just under an hour and features fresh pasta, roasted squash, cheese, and nutmeg. The flavor is sweet, savory, and creamy all at once with just enough spice to keep it interesting. It’s hearty enough to stand on its own. Nobody’s asking where the rest of dinner is.
Get the Recipe: Homemade Butternut Squash Ravioli

Worcestershire Green Beans

Worcestershire Green Beans sauté in under 20 minutes with green beans, Worcestershire sauce, garlic, and butter. The flavor is savory, salty, and just tangy enough to keep you reaching for more. They come out crisp-tender with a slight glaze. These don’t need a steak to make sense.
Get the Recipe: Worcestershire Green Beans

Screaming Skillet Green Beans

Screaming Skillet Green Beans cook fast in under 15 minutes with garlic, oil, and crushed red pepper flakes. The flavor is bold, spicy, and sharp without drowning the green beans’ snap. They keep their crunch and come with heat that lingers. You’ll eat them straight from the skillet.
Get the Recipe: Screaming Skillet Green Beans

Garlicky Green Beans with Fried Onions

A delightful side dish of green beans topped with crispy fried onions, perfect for pleasing both adults and kids alike. — Garlicky Green Beans with Fried Onions. Photo credit: Renee Nicole’s Kitchen.

Garlicky Green Beans with Fried Onions cook in about 25 minutes and combine crisp beans, garlic, and crunchy onion topping. They taste savory, salty, and rich with just a little bite from the garlic. The texture is balanced between soft and crisp. You don’t need a roast to make these worthwhile.
Get the Recipe: Garlicky Green Beans with Fried Onions

Oven Roasted Root Vegetables

A dish of beets, sweet potatoes, and parsnips roasted in the oven with sprigs of sage. — Oven Roasted Root Vegetables. Photo credit: Renee Nicole’s Kitchen.

Oven Roasted Root Vegetables roast for about 45 minutes using carrots, parsnips, beets, and sweet potatoes with olive oil and herbs. The flavor is earthy, slightly sweet, and deep from caramelized edges. The mix of textures keeps every bite different. These could easily be the whole meal.
Get the Recipe: Oven Roasted Root Vegetables

Roasted Sweet Potatoes and Green Beans

Roasted Sweet Potatoes and Green Beans cook in under 40 minutes and pair soft, caramelized sweet potatoes with crisp, roasted green beans. The flavor is simple—sweet, savory, and well-balanced with olive oil and a bit of salt. They cook evenly and serve up hot or at room temp. It’s the kind of side that works anywhere.
Get the Recipe: Roasted Sweet Potatoes and Green Beans