21 Potluck Sides That Carried the Whole Table

Potlucks aren’t won with mains; they’re carried by the sides everyone scoops first. These 21 recipes brought more than support; they held up the whole table. With bold flavors, smart shortcuts, and crowd-favorite ingredients, they prove that side dishes deserve the spotlight. Serve any one of them and expect an empty dish.

A closeup shot of roasted cherry tomatoes on the vine on a wooden cutting board surrounded by basil and garlic. — Roasted Cherry Tomatoes. Photo credit: Two Cloves Kitchen.

Garam Masala Brussels Sprouts

Garam Masala Brussels Sprouts roast in about 35 minutes with olive oil, salt, and warm Indian spices. They come out tender on the inside with crisp edges and a bold, savory finish. The garam masala adds an earthy sweetness that balances the natural bitterness of the sprouts. It’s a flavor shift that gets noticed on any potluck spread.
Get the Recipe: Garam Masala Brussels Sprouts

Worcestershire Green Beans

Worcestershire Green Beans are ready in 20 minutes and cooked with garlic, onions, and that sharp, tangy sauce. They stay crisp but full of flavor, landing somewhere between savory and smoky. The simple ingredients make a bigger impact than expected. It’s the kind of side that quietly steals space on everyone’s plate.
Get the Recipe: Worcestershire 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 about 30 minutes and use butter, milk, and Yukon Golds for a whipped, smooth texture. They’re rich without feeling too heavy and have that classic comfort you expect. No lumps, no frills—just creamy, buttery goodness. They’re the kind of dish that disappears long before the gravy does.
Get the Recipe: Creamy Mashed Potatoes

Screaming Skillet Green Beans

Screaming Skillet Green Beans cook in about 15 minutes and come loaded with garlic, red pepper flakes, and lemon. The flavor is punchy, with a little char and heat that wakes up the palate. They’re fresh, vibrant, and nothing like the usual green bean side. It’s a fast dish that doesn’t act like one.
Get the Recipe: Screaming Skillet Green Beans

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 under 15 minutes with olive oil, garlic, and a splash of lemon juice. The stems stay crunchy while the leaves soften into something earthy and bright. It’s bold in color and flavor, without overpowering anything else. This side holds its own even on a crowded potluck table.
Get the Recipe: Sauteed Swiss Rainbow Chard

Loaded Cauliflower Mash

Loaded Cauliflower Mash takes about 30 minutes and blends cauliflower, cheese, sour cream, and bacon into a creamy mash. It mimics the feel of mashed potatoes with a little more depth and texture. Each spoonful has salt, richness, and just enough bite. It’s the one low-carb side that never gets left behind.
Get the Recipe: Loaded Cauliflower Mash

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 and come tossed in oil, salt, and cracked pepper. The almonds add crunch, the feta brings a tangy kick, and everything gets crisp in the oven. The balance of salty and savory keeps each bite interesting. It’s a side that wins over even the skeptics.
Get the Recipe: Roasted Brussels Sprouts with Almonds and Feta

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 butter, brown sugar, and cinnamon. They caramelize at the edges and soften in the center, turning into something close to dessert. The sweet flavor stands out without being overwhelming. It’s one of those sides that feels like it belongs on every table.
Get the Recipe: Brown Sugar Baked Sweet Potato Slices

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 bake for 45 minutes and include carrots, parsnips, sweet potatoes, and onions. They’re seasoned simply with oil and herbs, but the natural sweetness comes through strong. The texture is soft with just a bit of crisp at the edges. It’s a warm, reliable dish that fills plates fast.
Get the Recipe: Oven Roasted Root Vegetables

Garlicky Green Beans with Fried Onions

Garlicky Green Beans with Fried Onions come together in 25 minutes using fresh beans, garlic, and crispy onion topping. They deliver crunch, savory depth, and a little garlic punch in every bite. The fried onions take it into comfort territory without making it too rich. It’s the kind of familiar side everyone goes back for.
Get the Recipe: Garlicky Green Beans with Fried Onions

Honey Garlic Carrots

Honey Garlic Carrots roast in about 40 minutes and are glazed with a mix of honey, garlic, and butter. They strike a perfect line between sweet and savory, with a soft texture that holds its shape. The flavor’s bold enough to stand next to any main. These carrots are rarely the last thing left.
Get the Recipe: Honey Garlic Carrots

Eggplant Tomato Stacks

Eggplant Tomato Stacks bake in 40 minutes and alternate layers of roasted eggplant and tomato with cheese and herbs. The textures melt together while the edges stay golden and crisp. Each stack holds rich, warm flavors that feel both filling and fresh. They’re the kind of side that earns a second look and a second helping.
Get the Recipe: Eggplant Tomato Stacks

Brown Butter Garlic Mashed Potatoes

Brown Butter Garlic Mashed Potatoes take about 35 minutes and use Yukon Golds, brown butter, garlic, and cream. The browned butter brings out a deep nuttiness that sets them apart. They’re smooth, slightly rustic, and full of rich, toasty flavor. It’s mashed potatoes that went out of their way to be memorable.
Get the Recipe: Brown Butter Garlic Mashed Potatoes

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 cooks in 25 minutes and uses cauliflower, olive oil, and seasoning for a light but flavorful dish. The texture stays fluffy, not soggy, with crisp edges and a mild nutty flavor. It works well with anything on the plate without getting lost. It’s a lighter option that doesn’t feel like a compromise.
Get the Recipe: Oven Baked Riced Cauliflower

Balsamic Glazed Brussels Sprouts

Balsamic Glazed Brussels Sprouts roast for 30 minutes and get coated in a tangy-sweet balsamic reduction. The glaze adds depth and brightness to the crisp, roasted sprouts. They taste slightly sweet, a little smoky, and completely different from the usual version. This is one side that doesn’t fade into the background.
Get the Recipe: Balsamic Glazed Brussels Sprouts

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 and is roasted with olive oil, garlic, salt, and pepper. The stalks stay crisp-tender and get a slightly charred finish. It’s light, fast, and pairs with just about anything. This is the vegetable side that always looks good without trying too hard.
Get the Recipe: Easy Oven Asparagus

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 use whole carrots, honey, and olive oil. The glaze creates a sticky-sweet coating with a soft interior that still has some bite. They shine on the table without taking over. It’s one of those sides that everyone remembers but can’t quite replicate.
Get the Recipe: Roasted Honey Glazed Carrots

Best Easy and Creamy Squash Casserole

A glass baking dish filled with baked squash casserole. — Best Easy and Creamy Squash Casserole. Photo credit: Not Entirely Average.

Best Easy and Creamy Squash Casserole bakes for 45 minutes and combines summer squash, eggs, cheese, and breadcrumbs. The center is creamy while the top gets golden and crisp. It’s mellow, savory, and works with anything from meats to baked beans. This one brings comfort without asking for attention.
Get the Recipe: Best Easy and Creamy Squash Casserole

Parmesan Crusted Potatoes

Parmesan Crusted Potatoes roast in about 40 minutes and are covered in olive oil, garlic, and a parmesan coating that crisps up in the oven. Each piece comes out golden, salty, and packed with flavor. The texture is crunchy on the outside and soft in the center. They don’t last long once they hit the table.
Get the Recipe: Parmesan Crusted Potatoes

How to Rice Cauliflower

Cauli rice in a golden bowl with cauliflower head on the side. — How to Rice Cauliflower. Photo credit: Best Clean Eating.

How to Rice Cauliflower takes 10 minutes and gives you finely chopped cauliflower that’s ready for roasting, stir-fry, or baking. It’s light, neutral, and takes on flavor from whatever it’s paired with. Once you’ve got it prepped, side dishes move faster and feel fresher. It’s a handy option when you want something clean and simple.
Get the Recipe: How to Rice Cauliflower

Roasted Cherry Tomatoes

Roasted Cherry Tomatoes take about 30 minutes and roast with olive oil, garlic, and herbs until they burst and caramelize. The flavor concentrates into something sweet, tart, and rich. They’re great on their own or spooned over other sides. This is the one dish that’s both topping and standout.
Get the Recipe: Roasted Cherry Tomatoes