19 Sides That Got Cleaned Out Before the Ham Was Touched

Ham might’ve been on the menu, but it wasn’t what people went for first. These side dishes brought the real flavor and cleared out fast. From bold Brussels sprouts to buttery mashed potatoes, every one of these recipes earned its empty serving dish. Here are 19 sides that didn’t wait around to get noticed.

Greek Lemon Garlic Potatoes in a black dish with lemon in the background. — Greek Lemon Potatoes. Photo credit: Cook What You Love.

Worcestershire Green Beans

Worcestershire Green Beans take just 15 minutes and are made with fresh green beans, butter, garlic, and a splash of Worcestershire sauce. They’re crisp, savory, and full of umami flavor that cuts through anything else on the plate. The quick cook time makes them easy to repeat any night. They’re a fast favorite that doesn’t need dressing up.
Get the Recipe: Worcestershire Green Beans

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 cook in about 45 minutes and use carrots, parsnips, sweet potatoes, and red onions tossed with oil and herbs. The flavor is earthy, sweet, and caramelized at the edges with just the right bite. They come out golden and crisp on the outside, soft on the inside. They go fast, especially when warm.
Get the Recipe: Oven Roasted Root Vegetables

Loaded Cauliflower Mash

Loaded Cauliflower Mash takes 30 minutes and includes cauliflower, cheddar cheese, green onions, and crispy bacon. It’s creamy, smoky, and tastes like a comfort food classic without the heavy starch. The texture is smooth with just enough richness to feel filling. Nobody misses mashed potatoes when this is on the table.
Get the Recipe: Loaded Cauliflower Mash

Balsamic Glazed Brussels Sprouts

Balsamic Glazed Brussels Sprouts are done in 25 minutes and bring together Brussels sprouts, balsamic vinegar, and a touch of honey. They’re caramelized, tangy, and just sweet enough to balance the bite. Each piece gets crispy on the outside and soft inside. They don’t sit long once they’re out of the oven.
Get the Recipe: Balsamic Glazed Brussels Sprouts

Honey Garlic Carrots

Honey Garlic Carrots take about 30 minutes and feature fresh carrots tossed in honey, garlic, and butter. The result is sweet, garlicky, and just salty enough to keep you reaching for more. They come out tender with a glossy glaze that clings to each bite. They disappear faster than most mains.
Get the Recipe: Honey Garlic Carrots

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 bake in 30 minutes with olive oil, slivered almonds, and crumbled feta. They’re nutty, salty, and a little tangy with just the right texture. The almonds add crunch while the feta brings creaminess to balance the sprouts. It’s not the side you expect, but it’s always the one that vanishes.
Get the Recipe: Roasted Brussels Sprouts with Almonds and Feta

Eggplant Tomato Stacks

Eggplant Tomato Stacks take 45 minutes and are made with roasted eggplant, fresh tomatoes, mozzarella, and basil. The flavor is rich, slightly smoky, and layered like a mini lasagna without the pasta. Each stack is soft in the middle and golden on top. They get cleaned off the platter before the first slice of meat.
Get the Recipe: Eggplant Tomato Stacks

Sauteed Swiss Rainbow Chard

Side view of white bean salad in bowl with tongs. — Sauteed Swiss Rainbow Chard. Photo credit: At the Immigrant’s Table.

Sauteed Swiss Rainbow Chard is ready in 15 minutes and combines chopped chard, garlic, and olive oil with a splash of lemon. It’s tender, slightly bitter, and savory with a clean finish. The greens wilt down fast and soak up all the flavor in the pan. It’s one of the first things people grab while it’s hot.
Get the Recipe: Sauteed Swiss Rainbow Chard

Garlicky Green Beans with Fried Onions

Garlicky Green Beans with Fried Onions take about 20 minutes and use green beans, garlic, and crispy fried onions for texture. They’re fresh, buttery, and crunchy with every bite. The onions bring richness without overpowering the beans. You won’t find leftovers after these hit the table.
Get the Recipe: Garlicky Green Beans with Fried Onions

Garam Masala Brussels Sprouts

Garam Masala Brussels Sprouts take 25 minutes and feature Brussels sprouts roasted with olive oil, salt, and Indian garam masala spice. They’re warm, earthy, and spiced without being hot. The seasoning brings out a deep flavor that’s different from most holiday sides. People don’t ask what they are—they just eat them.
Get the Recipe: Garam Masala Brussels Sprouts

Screaming Skillet Green Beans

Screaming Skillet Green Beans are done in 10 minutes with butter, garlic, and red pepper flakes for a little heat. The beans stay crisp and bright while the flavor turns bold and buttery. There’s a bit of sizzle in every bite. They’re loud in flavor and quick to go.
Get the Recipe: Screaming Skillet Green Beans

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 30 minutes and come together with Yukon golds, butter, and cream for a smooth, classic texture. They’re rich without being too heavy and hold their shape just right. The flavor is buttery and mellow, exactly what you expect from good mashed potatoes. They go faster than the gravy.
Get the Recipe: Creamy Mashed Potatoes

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 35 minutes with brown sugar, butter, and cinnamon. Each round gets crispy edges and a soft, sweet middle that melts in your mouth. They’re slightly caramelized and just savory enough to avoid feeling like dessert. They vanish from the serving dish before anything else does.
Get the Recipe: Brown Sugar Baked Sweet Potato Slices

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 take 30 minutes and use carrots, honey, and a bit of olive oil to build a sweet-savory glaze. They come out golden, soft, and just sticky enough to grab attention. The flavor is simple but addictive. They tend to be the first side to run out.
Get the Recipe: Roasted Honey Glazed Carrots

Oven Baked Riced Cauliflower

Baked Riced Cauliflower in a bowl with a spoon. — Oven Baked Riced Cauliflower. Photo credit: Best Clean Eating.

Oven Baked Riced Cauliflower is ready in 25 minutes and mixes cauliflower rice with garlic, olive oil, and herbs. It’s light, savory, and takes on a toasty flavor from the oven. The texture is fluffy with a little crisp around the edges. It’s the kind of side you don’t expect to love, but do.
Get the Recipe: Oven Baked Riced Cauliflower

Easy Oven Asparagus

Roasted asparagus on a white bowl. — Easy Oven Asparagus. Photo credit: Renee Nicole’s Kitchen.

Easy Oven Asparagus takes just 20 minutes with olive oil, salt, pepper, and lemon for a clean, bold taste. The spears roast until tender with a little char for extra flavor. They’re zesty, fresh, and a little crisp at the tips. They clear out before anyone asks for seconds on meat.
Get the Recipe: Easy Oven Asparagus

Brown Butter Garlic Mashed Potatoes

Brown Butter Garlic Mashed Potatoes are done in 30 minutes with Yukon gold potatoes, garlic, and browned butter. They’re rich, nutty, and have a deep, savory flavor that stands out. The texture is smooth and thick enough to hold its shape on the plate. They don’t sit untouched for long.
Get the Recipe: Brown Butter Garlic Mashed Potatoes

Oven Roasted Potatoes with Spinach and Garlic

Oven Roasted Potatoes with Spinach and Garlic take 35 minutes with red potatoes, fresh spinach, and minced garlic. They’re crispy outside, tender inside, and balanced with the mellow bite of sautéed greens. The spinach wilts into the potatoes, picking up all the pan flavor. It’s an easy side that disappears quickly.
Get the Recipe: Oven Roasted Potatoes with Spinach and Garlic

Greek Lemon Potatoes

Greek Lemon Potatoes bake in about 50 minutes and combine Yukon golds with lemon juice, garlic, oregano, and olive oil. They come out soft, golden, and full of bold citrus flavor with just a hint of crispness. The taste is tangy and rich without being too sharp. Once they’re on the table, they don’t last long.
Get the Recipe: Greek Lemon Potatoes