21 Summer Sides That Will Make You Miss the ’90s BBQs

Some summer sides stuck with us long after the paper plates were tossed. These 21 recipes bring back the kind of flavors you didn’t forget between bites of grilled chicken and sticky ribs. They’re simple, bold, and taste like something your favorite aunt might’ve served in a foil pan at the park. If you remember ’90s BBQs, these will take you straight back.

Cast iron skillet with Utica greens and wooden handle serving spoon. — Utica Greens. Photo credit: Running to the Kitchen.

Garlicky Green Beans with Fried Onions

Garlicky Green Beans with Fried Onions takes 20 minutes and delivers crisp-tender beans coated in garlic butter, topped with crunchy onions. It’s made with fresh green beans, garlic, and pre-fried onions for a side that balances texture and bold savory flavor. The garlic comes through without overpowering, while the onions add a salty crunch. This is the kind of side that held its own on crowded picnic tables.
Get the Recipe: Garlicky Green Beans with Fried Onions

Loaded Cauliflower Mash

Loaded Cauliflower Mash takes about 25 minutes and features cauliflower, cheddar, sour cream, and bacon. It tastes rich and creamy like mashed potatoes but with a lighter feel and a sharp, smoky kick. It’s the kind of thing that disappeared fast when you weren’t looking. You’ll get all the comfort of the classic mash with less of the heaviness.
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 take around 30 minutes and feature caramelized sprouts with nutty crunch and tangy cheese. They’re roasted until crisp on the edges, then tossed with toasted almonds and crumbled feta. The salty-creamy combo balances the earthy bite of the Brussels sprouts perfectly. It’s a side that tastes grown-up without losing the comfort.
Get the Recipe: Roasted Brussels Sprouts with Almonds and Feta

Honey Garlic Carrots

Honey Garlic Carrots are ready in 25 minutes and bring together sweet honey, fresh garlic, and tender carrots. The glaze coats each piece in a sticky, savory finish that’s hard to stop eating. It’s sweet enough for the kids but savory enough for the grown-ups. These were the kind of carrots you didn’t have to beg anyone to eat.
Get the Recipe: Honey Garlic 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 takes about 30 minutes and transforms basic cauliflower rice into something savory and crisp-edged. It goes from bland to golden and nutty with olive oil, garlic, and a hot oven. It’s a great stand-in for heavier sides without tasting like a compromise. Every bite feels like it belongs next to barbecue sauce.
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 20 minutes and uses just asparagus, olive oil, salt, and pepper for a crisp-tender finish. The spears roast up with just enough char to taste like summer. There’s nothing fussy here—just clean flavor and fast prep. It’s the kind of simple green side that always works when grilling anything.
Get the Recipe: Easy Oven Asparagus

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 about 35 minutes and rely on Yukon golds, butter, and milk to get that rich, whipped texture. The result is smooth, buttery, and just the right amount of salty. This is the kind of side that anchored every plate. No BBQ spread felt complete without a scoop of these.
Get the Recipe: Creamy Mashed Potatoes

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 about 45 minutes and combine carrots, parsnips, sweet potatoes, and beets for a naturally sweet, caramelized side. Tossed with olive oil and herbs, they roast up with crisp edges and soft centers. Each bite has a deep, earthy flavor that pairs well with anything smoky. This dish feels like a throwback to when sides had color and crunch.
Get the Recipe: Oven Roasted Root Vegetables

Brown Butter Garlic Mashed Potatoes

Brown Butter Garlic Mashed Potatoes take 40 minutes and add a nutty twist to the usual mash. Made with real butter browned on the stove and mashed into garlic-seasoned potatoes, they’re bold and savory. The flavor goes beyond basic comfort food. It’s the kind of side that made you pause between bites of ribs.
Get the Recipe: Brown Butter Garlic Mashed Potatoes

Garam Masala Brussels Sprouts

Garam Masala Brussels Sprouts roast in 30 minutes and are tossed in a warm blend of spices that make each bite earthy and complex. They’re made with Brussels sprouts, olive oil, and garam masala for a spiced side with just the right amount of crisp. This isn’t your usual BBQ vegetable. The flavor hits differently and sticks with you.
Get the Recipe: Garam Masala 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 takes just 15 minutes and mixes garlic, olive oil, and lemon with tender greens. It’s slightly bitter and slightly tangy, but still refreshing. The stems give it some crunch, while the leaves stay silky. This was the kind of green dish that made you feel like a grown-up at the kids’ table.
Get the Recipe: Sauteed Swiss Rainbow Chard

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 for about 35 minutes and come out soft in the center with crisp, caramelized edges. Coated in brown sugar and spices, they’re sweet, rich, and a little smoky. You don’t need marshmallows to make these work. They tasted like dessert snuck onto the dinner plate.
Get the Recipe: Brown Sugar Baked Sweet Potato Slices

Eggplant Tomato Stacks

Eggplant Tomato Stacks take about 40 minutes and layer roasted eggplant rounds with fresh tomatoes and melty cheese. The combination is savory, juicy, and full of that slightly smoky, late-summer flavor. Basil and olive oil tie everything together. These were the kind of stacks you reached for once the burgers were gone.
Get the Recipe: Eggplant Tomato Stacks

Balsamic Glazed Brussels Sprouts

Balsamic Glazed Brussels Sprouts cook in 25 minutes and balance sweet, tangy glaze with crispy, roasted Brussels. The vinegar caramelizes in the oven, creating a sticky finish on each bite. The flavor is bold without being heavy. It’s the kind of side that turned doubters into fans back in the day.
Get the Recipe: Balsamic Glazed Brussels Sprouts

Screaming Skillet Green Beans

Screaming Skillet Green Beans take 15 minutes and cook hot and fast with garlic, red pepper flakes, and olive oil. They’re spicy, snappy, and way more exciting than steamed versions. The slight char and heat make them stand out on any plate. You remember the bite before you remember the burger.
Get the Recipe: Screaming Skillet Green Beans

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 about 30 minutes and roast to a soft, sweet finish with a sticky glaze. The honey enhances their natural sweetness, while a hint of salt keeps things balanced. They’re glossy, golden, and full of flavor. These were the carrots you grabbed a second scoop of before heading back to the grill.
Get the Recipe: Roasted Honey Glazed Carrots

Worcestershire Green Beans

Worcestershire Green Beans take 20 minutes and blend soy, Worcestershire sauce, and garlic with crisp green beans. The flavor is umami-rich, tangy, and way more intense than you’d expect from something so simple. They’re cooked until just tender with a deep, savory finish. One bite and you’ll remember why these never needed an upgrade.
Get the Recipe: Worcestershire Green Beans

Zucchini & Summer Squash Casserole

Zucchini and summer squash alternated in a dish topped with breadcrumbs. — Zucchini & Summer Squash Casserole. Photo credit: Upstate Ramblings.

Zucchini & Summer Squash Casserole bakes in about 45 minutes and combines tender squash with breadcrumbs, cheese, and onions. It’s creamy in the center with a golden, crunchy top. The mild squash soaks up the savory seasoning without turning mushy. This is the side you forgot you loved until it showed up again.
Get the Recipe: Zucchini & Summer Squash Casserole

Air Fryer Baby Potatoes

Air Fryer Baby Potatoes are ready in 20 minutes and crisp up with olive oil, garlic, and a touch of salt. The inside stays creamy while the outside gets golden and crunchy. These taste like the best part of roasted potatoes without the wait. They’re easy to grab, eat, and remember later.
Get the Recipe: Air Fryer Baby Potatoes

Greek Green Salad

Closeup side view shot of Prasini salad in a white dish. — Greek Green Salad. Photo credit: Two Cloves Kitchen.

Greek Green Salad takes 10 minutes and tosses romaine with cucumbers, scallions, olives, and a lemon-oregano dressing. It’s crisp, tangy, and refreshing enough to balance anything grilled. The flavors are sharp but not overpowering. It’s the kind of salad that disappeared before the chicken even hit the table.
Get the Recipe: Greek Green Salad

Utica Greens

Utica Greens take about 35 minutes and mix escarole with hot peppers, garlic, breadcrumbs, and grated cheese. The flavor is spicy, savory, and rich with umami. It’s a bold, layered side that stood up to the heaviest meats. This one was always for the grown-ups who wanted something with real kick.
Get the Recipe: Utica Greens