21 Side Dishes That Upstaged the Star of the Meal

Main dishes may get the spotlight, but these 21 side dishes refused to stay in the background. Each one showed up bold, flavorful, and ready to grab attention, whether it was with crispy edges, rich sauces, or unexpected spices. From green beans that snapped back to gnocchi that didn’t need a second invite, they earned their place. Here’s why no one looked back at the entrée.

A bowl of cooked rice mixed with red kidney beans and garnished with chopped herbs. — Jamaican Red Beans and Rice. Photo credit: Splash of Taste.

Brown Butter Garlic Mashed Potatoes

Brown butter garlic mashed potatoes take about 30 minutes and combine Yukon Golds, sage, and browned butter for a rich, nutty mash. The garlic comes through in every bite without overpowering the dish. The butter adds a toasted depth that makes them taste more layered than standard mashed potatoes. They’re smooth, savory, and taste like more effort than they take.
Get the Recipe: Brown Butter Garlic 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 30 minutes and feature crisped sprouts, toasted almonds, and crumbled cheese. The combination of nutty, salty, and slightly bitter flavors hits every part of the palate. The sprouts roast until golden and stay firm in the center. It’s a dish that stays crunchy even next to saucier mains.
Get the Recipe: Roasted Brussels Sprouts with Almonds and Feta

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 25 minutes and rely on butter, cream, and russet potatoes for their signature texture. They’re soft without being gluey and taste rich but not heavy. Each spoonful holds its shape but melts quickly once you bite in. It’s the classic comfort you don’t need to rethink.
Get the Recipe: Creamy Mashed Potatoes

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 balance tart, creamy, and sharp flavors. The sprouts get crunchy without needing oil, and the toppings cut right through the richness. The feta adds salt while the pomegranate bursts with brightness. They’re layered, loud, and tough to stop eating.
Get the Recipe: Crispy Air Fryer Brussels Sprouts With Feta, Pomegranate And Balsamic

Easy Oven Asparagus

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

Easy oven asparagus takes 15 minutes and keeps things simple with olive oil, salt, and pepper. The spears roast just enough to char at the tips while staying tender. They’re slightly crisp, earthy, and go with almost anything. It’s a straight-up reliable side that never gets left behind.
Get the Recipe: Easy Oven Asparagus

Garlicky Green Beans with Fried Onions

Garlicky green beans with fried onions take 20 minutes and blend crisp-tender beans with golden, crunchy onion topping. The garlic builds flavor throughout without needing sauce or dressing. They’ve got texture, snap, and just the right amount of salt. It’s what green beans want to be when they grow up.
Get the Recipe: Garlicky Green Beans with Fried Onions

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 40 minutes and use honey, butter, and herbs to bring out their natural sweetness. The glaze thickens slightly in the oven and clings to every slice. They’re tender with caramelized edges and a touch of thyme to round them out. It’s sweet, savory, and hard to pass by.
Get the Recipe: Roasted Honey Glazed Carrots

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 45 minutes and coat thick rounds in butter and brown sugar before roasting. The sugar caramelizes on top while the centers turn soft and almost creamy. They’re sweet, slightly salty, and best eaten straight from the tray. It’s a crowd-pleaser disguised as a vegetable.
Get the Recipe: Brown Sugar Baked Sweet Potato Slices

Honey Garlic Carrots

Honey garlic carrots take 25 minutes and coat tender slices in a glossy blend of garlic, soy sauce, and honey. They cook just enough to soften but still hold their shape. The glaze sticks to every bite and finishes with a savory-sweet balance. It’s the kind of side that disappears before the roast is carved.
Get the Recipe: Honey Garlic Carrots

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.

Sautéed Swiss rainbow chard takes 15 minutes and blends garlic, lemon juice, and the bright greens for a fast, flavorful side. The stems soften slightly while the leaves wilt down just enough. It’s tangy, garlicky, and brings some bitterness that cuts through richer plates. This one never feels like filler.
Get the Recipe: Sauteed Swiss Rainbow Chard

Eggplant Tomato Stacks

Eggplant tomato stacks take 45 minutes and layer roasted eggplant with juicy tomatoes, herbs, and a drizzle of olive oil. The eggplant turns creamy while the tomato adds just enough acidity. It’s a soft, savory stack with clean flavors that don’t fight for attention. You won’t miss the cheese or breadcrumbs.
Get the Recipe: Eggplant Tomato Stacks

Loaded Cauliflower Mash

Loaded cauliflower mash takes about 30 minutes and includes sour cream, chives, bacon, and cheddar in every bite. The texture is smooth but not whipped, and the flavor lands closer to baked potato than steamed veggie. It’s hearty without being too much. The bacon does a lot of the talking.
Get the Recipe: Loaded Cauliflower Mash

Garam Masala Brussels Sprouts

Garam masala Brussels sprouts take 25 minutes and season roasted sprouts with warm Indian spices for a toasty, earthy finish. The spice mix adds depth without burning out your taste buds. Each bite is crisp, golden, and slightly smoky from the pan. It’s Brussels sprouts with a louder accent.
Get the Recipe: Garam Masala Brussels Sprouts

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 take an hour and mix carrots, parsnips, beets, and potatoes with olive oil and herbs. The edges caramelize while the centers stay firm but tender. It’s sweet, earthy, and perfectly rustic. Every bite feels like it came from a real kitchen, not a package.
Get the Recipe: Oven Roasted Root Vegetables

Worcestershire Green Beans

Worcestershire green beans take 20 minutes and coat sautéed green beans in a tangy, salty sauce that’s big on flavor. The beans keep their snap and pick up just enough sauce to stay bold. It’s a fast dish that wakes up the whole plate. No one asks where the gravy is.
Get the Recipe: Worcestershire Green Beans

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 40 minutes and combines tender okra with spiced tomato gravy for a warming, flavorful dish. The sauce thickens slightly and clings to every piece. It’s mildly spicy, earthy, and pairs well with anything rice-based. It’s not just a side—it holds its own.
Get the Recipe: Indian-Style Okra Curry Recipe (Bhindi Masala Gravy)

Screaming Skillet Green Beans

Screaming skillet green beans take 15 minutes and cook fast in a hot pan with garlic, lemon, and olive oil. They’re blistered, punchy, and taste fresh without needing much help. The flavor builds from the pan, not from butter or sauce. They show up loud and don’t ask for permission.
Get the Recipe: Screaming Skillet Green Beans

Balsamic Glazed Brussels Sprouts

Balsamic glazed Brussels sprouts take 30 minutes and coat crispy roasted sprouts with a thick, tangy glaze. The balsamic cooks down into something sweet and sticky that clings to the leaves. They’re sharp, bold, and perfect next to anything grilled. They don’t stay on the tray long.
Get the Recipe: Balsamic Glazed Brussels Sprouts

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 10 minutes and combines sliced cucumbers, pickled beets, and a splash of vinegar. The contrast between crunchy and soft keeps every bite interesting. It’s tart, earthy, and chilled enough to refresh between heavier dishes. This is the kind of side that resets your whole plate.
Get the Recipe: Pickled Beet Cucumber Salad

Garlic Herb Butter Gnocchi

Garlic herb butter gnocchi takes 20 minutes and tosses pillowy gnocchi with melted butter, garlic, and fresh herbs. The edges crisp slightly in the pan while the inside stays soft. It’s rich without being overdone and salty in all the right ways. It could pass for the main if you let it.
Get the Recipe: Garlic Herb Butter Gnocchi

Jamaican Red Beans and Rice

Jamaican red beans and rice take about an hour and simmer red kidney beans with coconut milk, allspice, and thyme for deep flavor. The rice cooks up fluffy but infused with spice and richness. It’s hearty, aromatic, and filling without being heavy. No one complains when this is the main event by accident.
Get the Recipe: Jamaican Red Beans and Rice