Side Dishes & Salads

Every great main dish deserves a great supporting cast. This collection is built around vegetables, grains, and salads that know their role, and occasionally decide to steal the show entirely.

Sides are where seasonal ingredients get to shine without competition. A perfectly roasted vegetable with the right fat, the right temperature, and enough time in the oven doesn’t need much else. A grain salad built around whatever’s at peak season can hold its own as a light lunch without apology. These recipes work either way and never feel like an afterthought.

My Balsamic Glazed Brussels Sprouts is the recipe that converts Brussels sprouts skeptics with high heat, good balsamic, and a little patience. That’s all it takes. My Roasted Root Vegetables with Honey Sage Brown Butter is the fall and winter side that earns a permanent spot on every holiday table once you’ve made it. And my Screaming Skillet Green Beans will teach you everything you need to know about high-heat cooking and why your pan temperature matters more than your timer.