21 Sides That Made You Forget What Else Was Served

Some sides don’t just sit on the plate—they take over the meal. These 21 recipes weren’t background players, they were the reason people kept eating. Whether crispy, creamy, spiced, or glazed, they stood out more than the main dish. You could forget what else was served and still walk away full.

Cheesy Fiesta Potatoes in a white ramekin topped with sour cream and green onions. — Cheesy Fiesta Potatoes. Photo credit: Upstate Ramblings.

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 are ready in 35 minutes and combine Yukon golds, butter, cream, and salt for a smooth, rich texture. They’re whipped just enough to stay light but still hold body. The flavor is simple and buttery without being bland. Every forkful feels like a main course disguised as a side.
Get the Recipe: Creamy Mashed Potatoes

Garam Masala Brussels Sprouts

Garam masala Brussels sprouts take 25 minutes and feature halved sprouts roasted with warm spices, garlic, and olive oil. The spice blend adds heat and depth without overpowering the vegetable. They turn crispy on the outside while staying soft in the middle. It’s the kind of side that competes with everything else.
Get the Recipe: Garam Masala Brussels Sprouts

Honey Garlic Carrots

Honey garlic carrots take about 30 minutes and pair sliced carrots with garlic, butter, and a sticky honey glaze. The sweetness balances the natural earthiness of the carrot, while the garlic gives it an extra layer of flavor. They’re soft with just enough bite. No one asks what meat they were served with.
Get the Recipe: Honey Garlic Carrots

Worcestershire Green Beans

Worcestershire green beans come together in under 20 minutes and cook fresh green beans with garlic, soy sauce, and Worcestershire. The result is tangy, salty, and bold with just a bit of char on the edges. They stay crisp-tender and pack more flavor than expected. You’ll forget the beans were supposed to be simple.
Get the Recipe: Worcestershire Green Beans

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 combine roasted sprouts with crumbled cheese and toasted sliced almonds. The mix is creamy, salty, nutty, and crisp all in one. Each ingredient stands out without clashing. It’s the kind of side you start picking at and forget to stop.
Get the Recipe: Roasted Brussels Sprouts with Almonds and Feta

Easy Oven Asparagus

Easy oven asparagus takes just 15 minutes and uses olive oil, garlic, salt, and lemon to enhance tender roasted spears. The tips stay crisp while the stalks soften perfectly. It tastes bright, savory, and clean. You don’t need much when it’s this good on its own.
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 done in 40 minutes with just carrots, honey, olive oil, and salt. They come out caramelized on the edges with a sweet, savory finish. The honey doesn’t overpower—it deepens the flavor. It’s hard to focus on anything else when they hit the table.
Get the Recipe: Roasted Honey Glazed Carrots

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 in 45 minutes and feature carrots, potatoes, beets, and parsnips tossed in olive oil and herbs. The vegetables turn golden and crisp on the outside while staying soft inside. They’re slightly sweet, a little earthy, and full of flavor. You’ll forget there’s anything else on the plate.
Get the Recipe: Oven Roasted Root Vegetables

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 are ready in 30 minutes and layer thin sweet potato rounds with butter and brown sugar. They come out soft in the center and crisp on the edges. The sugar caramelizes into a light glaze that highlights the natural sweetness. You might skip dessert after eating them.
Get the Recipe: Brown Sugar Baked Sweet Potato Slices

Garlicky Green Beans with Fried Onions

Garlicky green beans with fried onions take 25 minutes and combine crisp green beans with fresh garlic and crunchy fried onions. The texture is bold, the garlic is strong, and the onions bring a salty, satisfying finish. It tastes like a snack and a side in one. The rest of the plate gets ignored.
Get the Recipe: Garlicky Green Beans with Fried Onions

Loaded Cauliflower Mash

Loaded cauliflower mash is done in 30 minutes and swaps out potatoes for cauliflower while adding cheese, sour cream, and green onions. The texture is creamy and thick, not watery. It tastes rich enough to compete with any traditional mash. You won’t ask what it’s supposed to go with.
Get the Recipe: Loaded Cauliflower Mash

Screaming Skillet Green Beans

Screaming skillet green beans take about 15 minutes and cook beans hot and fast with garlic, butter, and lemon. The heat gives them blistered edges while locking in a snap. The seasoning is bold and salty with a touch of citrus. It’s hard to call them a side when they disappear first.
Get the Recipe: Screaming Skillet Green Beans

Brown Butter Garlic Mashed Potatoes

Brown butter garlic mashed potatoes take 40 minutes and blend red potatoes with roasted garlic, butter, and sage. The brown butter adds a toasty, nutty depth that lingers. They’re creamy, herby, and unforgettable. Nobody talks about the roast when this is on the plate.
Get the Recipe: Brown Butter Garlic Mashed Potatoes

Balsamic Glazed Brussels Sprouts

Balsamic glazed Brussels sprouts bake in 30 minutes and mix crispy sprouts with a syrupy vinegar glaze. The balsamic cuts the bitterness and turns slightly sweet in the oven. Each bite is tangy, crunchy, and bold. The glaze steals attention from whatever else is being served.
Get the Recipe: Balsamic Glazed Brussels Sprouts

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 colorful chard leaves and stems with garlic, oil, and lemon. The stems stay slightly crisp while the leaves wilt just enough. It tastes grassy, garlicky, and bright. It’s simple, but it doesn’t fade into the background.
Get the Recipe: Sauteed Swiss Rainbow Chard

Spinach Colcannon Recipe

Spinach colcannon takes 35 minutes and blends mashed potatoes with sautéed spinach, onions, and butter. It’s soft, slightly chunky, and full of warm, savory flavor. The greens melt into the mash and bring a subtle bite. You forget it’s a vegetable-heavy side after the first spoonful.
Get the Recipe: Spinach Colcannon Recipe

Sauteed Cabbage With Peppers

A plate with mashed potatoes and meat on it. — Sauteed Cabbage With Peppers. Photo credit: At the Immigrant’s Table.

Sauteed cabbage with peppers is ready in 20 minutes and brings together shredded cabbage, bell peppers, onions, and garlic. The cabbage softens while the peppers stay crisp. It’s mildly sweet, slightly smoky, and hearty enough to stand alone. It might be the only thing you go back for.
Get the Recipe: Sauteed Cabbage With Peppers

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 features sliced okra in a spiced tomato-onion gravy. The okra stays firm and flavorful without turning slimy. The gravy is bold, warm, and comforting. It’s technically a side, but it eats like a full meal.
Get the Recipe: Indian-Style Okra Curry Recipe (Bhindi Masala Gravy)

Roasted Cauliflower Steaks On Spicy Sweet Potato Puree

Roasted cauliflower steaks with spicy sweet potato puree take just under an hour, and combine roasted cauliflower with a creamy, spiced mash. The cauliflower chars slightly while staying tender. The sweet potato adds heat and sweetness in equal parts. Every bite feels like the plate started and ended here.
Get the Recipe: Roasted Cauliflower Steaks On Spicy Sweet Potato Puree

Beetroot Daikon Radish Pickled

A bowl filled with cubed beetroot pickled daikon radishes. — Beetroot Daikon Radish Pickled. Photo credit: Tiny Batch Cooking.

Beetroot daikon radish pickles are ready in 1 hour, and pair crunchy daikon with earthy beets in a tangy vinegar brine. The color is bright, and the taste is sharp, sour, and slightly sweet. They cut through heavy food like nothing else. The main dish won’t be missed with this on the table.
Get the Recipe: Beetroot Daikon Radish Pickled

Cheesy Fiesta Potatoes

Cheesy fiesta potatoes bake in 35 minutes and layer crispy cubed potatoes with cheese sauce, taco seasoning, and green onions. They’re creamy, salty, and spicy in every bite. The texture is part crispy, part gooey. They’re too bold to be a background dish.
Get the Recipe: Cheesy Fiesta Potatoes