21 Fourth of July Sides That Got Eaten Before the Grill Got Hot

Before the grill even fired up, these 21 sides were already disappearing off plates. Whether crisped in an air fryer, roasted in the oven, or simmered with bold spices, each dish brings authentic flavor without needing the spotlight. They’re fast, satisfying, and exactly what you want when the main course is still minutes away. These are the sides that beat the burgers to the finish line.

A rectangular dish filled with baked stuffing made of cubed bread and herbs, placed on a white surface next to a wooden spoon and a striped cloth. — Garlic and Herb Stuffing. Photo credit: xoxoBella.

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 take about 35 minutes and feature thick rounds of sweet potato baked with cinnamon and brown sugar. The edges caramelize while the centers stay soft and buttery. Every bite hits that sweet-savory balance that works well with anything from ribs to burgers. You’ll want them out early because they won’t last long.
Get the Recipe: Brown Sugar Baked Sweet Potato Slices

Loaded Cauliflower Mash

Loaded Cauliflower Mash takes 30 minutes and blends cauliflower with sour cream, cheese, green onions, and bacon. It’s creamy and rich like mashed potatoes, but a little lighter without losing flavor. The toppings add texture and sharpness in every scoop. It’s a side that holds its own with the mains.
Get the Recipe: Loaded Cauliflower Mash

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, including carrots, potatoes, parsnips, and sweet potatoes, come together in about 45 minutes. The vegetables roast until crisp at the edges and tender in the middle. With just oil and seasoning, the natural flavor comes through in every bite. It’s a hearty, colorful mix that works hot or at room temperature.
Get the Recipe: Oven Roasted Root Vegetables

Worcestershire Green Beans

Worcestershire Green Beans take 20 minutes to prepare and mix fresh green beans with Worcestershire sauce, garlic, and a touch of butter. They’re savory and slightly tangy, with a bold flavor that keeps them from fading into the background. The beans keep a bit of snap, adding texture to the plate. They’re fast, simple, and always appreciated.
Get the Recipe: Worcestershire Green Beans

Air Fryer Red Potatoes

Air fried red potatoes in an air fryer basket. — Air Fryer Red Potatoes. Photo credit: Upstate Ramblings.

Air-fried Red Potatoes take about 25 minutes to cook and are cooked with oil, garlic, and seasoning until golden and crispy. The centers stay fluffy while the skins get crisp and flavorful. They’re easy to grab and dip or eat straight off the tray, making them a solid pick for guests who arrive hungry.
Get the Recipe: Air Fryer Red Potatoes

Brown Butter Garlic Mashed Potatoes

Brown Butter Garlic Mashed Potatoes are ready in 40 minutes and made with Yukon gold potatoes, browned butter, garlic, and cream. They’re rich, nutty, and smooth with a deep flavor that goes beyond basic mash. The garlic adds a mild bite without overpowering. This is comfort food that doesn’t wait for the meat.
Get the Recipe: Brown Butter Garlic Mashed Potatoes

Screaming Skillet Green Beans

Screaming Skillet Green Beans take 15 minutes and sizzle in a skillet with garlic, red pepper flakes, and lemon. They’re bold, crisp-tender, and full of heat and brightness. Each bite wakes up the palate without being too heavy. It’s a fast side that gets attention quickly.
Get the Recipe: Screaming Skillet Green Beans

Garam Masala Brussels Sprouts

Garam Masala Brussels Sprouts take about 30 minutes and combine halved sprouts with Indian spices, olive oil, and lemon juice. The spice mix adds warmth and complexity that brings something new to the table. The texture stays crisp on the edges with a soft interior. They’re a little unexpected and disappear fast.
Get the Recipe: Garam Masala Brussels Sprouts

Garlicky Green Beans with Fried Onions

Garlicky Green Beans with Fried Onions take 25 minutes, featuring sautéed beans with garlic, butter, and crispy onions. The onions add crunch and salt while the beans stay fresh and bright. It’s a familiar combo with a little extra bite. The tray usually gets cleaned before you bring out the grill tools.
Get the Recipe: Garlicky Green Beans with Fried Onions

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 mix russet potatoes with butter, cream, and a touch of salt. They’re smooth, light, and always welcome, no matter what else is cooking. The texture stays spoonable without being too soft. Serve them early and expect them to vanish quickly.
Get the Recipe: Creamy Mashed Potatoes

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 take 35 minutes. Combine roasted sprouts with toasted almonds and salty feta. The sprouts crisp up, the almonds add crunch, and the cheese adds punch. It’s a simple mix that tastes more complex than it is. It disappears either way, at great warmth or at room temperature.
Get the Recipe: Roasted Brussels Sprouts with Almonds and Feta

Honey Garlic Carrots

Honey Garlic Carrots take about 30 minutes and feature sliced carrots tossed in honey, garlic, and olive oil. The flavor is sweet and savory with a soft texture and a sticky glaze. They hold up well outside and taste just as good later in the day. An easy side that feels a little special.
Get the Recipe: Honey Garlic Carrots

Indian-Style Okra Curry Recipe (Bhindi Masala Gravy)

A black bowl filled with vegetables on a table. — Indian-Style Okra Curry Recipe (Bhindi Masala Gravy). Photo credit: At the Immigrant’s Table.

Indian-Style Okra Curry takes about 40 minutes and uses okra, tomatoes, onion, and Indian spices in a thick, spiced gravy. It’s bold and earthy with just enough heat to cut through the richness. The texture of the okra stays intact, making it great alongside grilled meats. This one grabs attention from anyone near the table.
Get the Recipe: Indian-Style Okra Curry Recipe (Bhindi Masala Gravy)

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 are ready in 35 minutes and come out tender, sweet, and slightly caramelized. The honey glaze adds a sticky shine, while the roast brings out the natural sugars. They’re kid-friendly, crowd-friendly, and easy to prep ahead. This classic side earns its place every time.
Get the Recipe: Roasted Honey Glazed Carrots

Eggplant Tomato Stacks

Eggplant Tomato Stacks take 45 minutes and layer roasted eggplant with tomato, herbs, and a drizzle of oil or balsamic. The eggplant gets tender and smoky while the tomato adds freshness and acidity. The stacks hold together well enough to eat by hand or fork. They bring a little structure and color to the spread.
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 20 minutes and cooks down with garlic, onion, and olive oil. The stems stay bright while the leaves turn soft and earthy. This colorful side has a deep, mineral flavor that complements grilled food. Serve warm and let the pan speak for itself.
Get the Recipe: Sauteed Swiss Rainbow Chard

Pickled Beet Cucumber Salad

Close up on beet cucumber salad with dill. — Pickled Beet Cucumber Salad. Photo credit: At the Immigrant’s Table.

Pickled Beet Cucumber Salad takes 15 minutes and mixes crisp cucumber slices with sweet pickled beets and red onion. It’s tangy, crunchy, and cold for a hot day. The contrast of sweet and sharp makes it stand out. You’ll notice it disappears faster than expected.
Get the Recipe: Pickled Beet Cucumber Salad

Crispy Air Fryer Brussels Sprouts With Feta, Pomegranate And Balsamic

Roasted brussels sprouts with pomegranate and goat cheese. — Crispy Air Fryer Brussels Sprouts With Feta, Pomegranate And Balsamic. Photo credit: At the Immigrant’s Table.

Crispy Air Fryer Brussels Sprouts with Feta, Pomegranate, and Balsamic take 20 minutes and offer a mix of salty, sweet, and crisp. The sprouts get browned and crunchy, then topped with cheese and fruit for a layered flavor. The balsamic ties everything together with a tangy finish. It’s a quick side that feels complete on its own.
Get the Recipe: Crispy Air Fryer Brussels Sprouts With Feta, Pomegranate And Balsamic

Easy Oven Asparagus

Easy Oven Asparagus comes together in 15 minutes with fresh asparagus, oil, and light seasoning. The stalks stay bright and snappy while the tips get a bit crisp. It’s clean and straightforward, letting the vegetable shine without extra fuss. Serve it hot or at room temperature — it goes fast either way.
Get the Recipe: Easy Oven Asparagus

Balsamic Glazed Brussels Sprouts

Balsamic Glazed Brussels Sprouts take 30 minutes to combine roasted sprouts with a sticky, sweet-tart balsamic glaze. The glaze caramelizes in the oven, giving each piece a deep flavor and a crisp edge. The contrast of savory and sweet works across the plate. It’s a small dish that makes a significant impact.
Get the Recipe: Balsamic Glazed Brussels Sprouts

Garlic and Herb Stuffing

Garlic and Herb Stuffing takes about 45 minutes, and toasted bread cubes are mixed with broth, herbs, butter, and garlic. It’s soft in the middle with crisp edges and loaded with herb flavor. Though usually tied to holidays, it fits right in with summer meats. Serve it early—it’ll be gone long before the grill cools.
Get the Recipe: Garlic and Herb Stuffing