23 Side Dishes That Grandma Never Measured but Everyone Remembered

Grandma didn’t need measuring cups to make food people still talk about. These side dishes weren’t written down—they were passed along from memory and second helpings. They’re the kind of recipes that filled Sunday tables and disappeared before the roast even hit the plate. If they tasted good then, they still hold up now.

Side view of white bean salad in bowl with tongs. — Sauteed Swiss Rainbow Chard. Photo credit: At the Immigrant’s Table.

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 40 minutes and feature thin sweet potato rounds roasted with brown sugar and cinnamon. The result is a soft center with crisp edges and deep caramel flavor. They’re made with pantry basics and go with just about anything. It’s the kind of side everyone quietly hopes shows up again.
Get the Recipe: Brown Sugar Baked Sweet Potato Slices

Brown Butter Garlic Mashed Potatoes

Brown Butter Garlic Mashed Potatoes take 35 minutes and use Yukon Gold potatoes, butter, garlic, and cream. They’re silky, slightly nutty, and rich without going overboard. The browned butter adds something special without being fancy. No one needed a recipe to know this one was a winner.
Get the Recipe: Brown Butter Garlic Mashed Potatoes

Screaming Skillet Green Beans

Screaming Skillet Green Beans come together in 15 minutes with just green beans, garlic, and chili flakes. They’re bright, crisp, and full of bite. The flavor leans bold without losing the comfort. One forkful tends to convince the skeptics.
Get the Recipe: Screaming Skillet Green Beans

Garlicky Green Beans with Fried Onions

Garlicky Green Beans with Fried Onions take about 20 minutes and mix green beans with garlic and crispy onions. The result is a mix of crunch and savory flavor that feels like home. It’s not complicated, just done right. You’ll remember these for the texture as much as the taste.
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 30 minutes and call for carrots, honey, and a touch of butter. They roast up tender with a sweet-savory finish. It’s the kind of dish that works on any table. Somehow the tray empties before the main course is ready.
Get the Recipe: Roasted Honey Glazed Carrots

Honey Garlic Carrots

Honey Garlic Carrots are ready in 25 minutes and combine carrots, honey, garlic, and olive oil. They’re glazed and full of flavor with just the right amount of sweetness. Each bite is soft but not mushy. Nobody misses the meat when these show up first.
Get the Recipe: Honey Garlic Carrots

Worcestershire Green Beans

Worcestershire Green Beans take just 15 minutes with fresh beans, Worcestershire sauce, and butter. They’re tangy, savory, and a little unexpected. It’s a small twist that adds a lot. You’ll want a second scoop before you’ve finished the first.
Get the Recipe: Worcestershire Green Beans

Loaded Cauliflower Mash

Loaded Cauliflower Mash takes 30 minutes and is made with cauliflower, sour cream, cheese, and green onions. It’s creamy, cheesy, and light without tasting like a swap. The flavor leans more baked potato than vegetable. Even those who “don’t like cauliflower” go back for it.
Get the Recipe: Loaded Cauliflower Mash

Easy Oven Asparagus

Easy Oven Asparagus takes about 20 minutes and features asparagus spears tossed with olive oil and garlic. They roast until crisp-tender with charred tips. The flavor is clean, bright, and just salty enough. No sauce needed when the vegetables are this fresh.
Get the Recipe: Easy Oven Asparagus

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 include carrots, potatoes, and parsnips. The texture is crisp outside, soft inside, and every bite tastes like fall. It’s simple, earthy, and reliable. No measuring needed—just a full sheet pan and a little salt.
Get the Recipe: Oven Roasted Root Vegetables

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 and combine sprouts, toasted almonds, and crumbled feta. They’re nutty, salty, and browned just right. The mix of soft and crunchy keeps the bites interesting. It’s the dish that makes Brussels sprouts someone’s new favorite.
Get the Recipe: Roasted Brussels Sprouts with Almonds and Feta

Garam Masala Brussels Sprouts

Garam Masala Brussels Sprouts take 30 minutes and are flavored with warm spices like cumin and coriander. The flavor is bold but not overpowering. They crisp up in the oven and go great with rice or grilled meat. Even folks unfamiliar with the seasoning tend to clean the plate.
Get the Recipe: Garam Masala Brussels Sprouts

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 30 minutes and use butter, cream, and starchy potatoes. The result is smooth, fluffy, and comforting without being heavy. It’s exactly what mashed potatoes should taste like. Nobody asks for a recipe because they already expect to know it by heart.
Get the Recipe: Creamy Mashed Potatoes

Balsamic Glazed Brussels Sprouts

Balsamic Glazed Brussels Sprouts are ready in 30 minutes and include Brussels sprouts, olive oil, and balsamic vinegar. They roast to a dark crisp and finish tangy and rich. It’s the glaze that brings everything together. They’re the kind of side dish that keeps getting picked at.
Get the Recipe: Balsamic Glazed Brussels Sprouts

Surprise Potatoes

A casserole dish with shredded cheese and a wooden spoon. — Surprise Potatoes. Photo credit: Real Life of Lulu.

Surprise Potatoes take about 45 minutes and feature diced potatoes baked with cheese, sour cream, and spices. The surprise is just how fast they go. Creamy inside with golden, crispy tops, they’ve got everything a comfort side needs. One pan usually isn’t enough.
Get the Recipe: Surprise Potatoes

Marinated Tomatoes

Closeup of marinated heirloom tomatoes in a yellow and white pie dish. — Marinated Tomatoes. Photo credit: Two Cloves Kitchen.

Marinated Tomatoes come together in 10 minutes with sliced tomatoes, vinegar, herbs, and olive oil. The flavor is sharp, sweet, and balanced. They sit in the fridge and get better by the hour. It’s a side that doesn’t need heating up to be memorable.
Get the Recipe: Marinated Tomatoes

Spinach Colcannon Recipe

A serving of spinach colcannon, a traditional Irish dish made with mashed potatoes and sautéed spinach, garnished with green onions. — Spinach Colcannon Recipe. Photo credit: At the Immigrant’s Table.

Spinach Colcannon takes 35 minutes and blends mashed potatoes with sautéed spinach and onions. It’s creamy with a green twist and still feels like comfort food. The texture stays fluffy and the taste is buttery with a bit of earthiness. One spoonful usually leads to three more.
Get the Recipe: Spinach Colcannon Recipe

Roasted Cauliflower Steaks On Spicy Sweet Potato Puree

Grilled cauliflower steak served on a bed of purée, garnished with fresh herbs and seeds—a modern twist on Grandma Recipes, perfect for unforgettable side dishes. Presented with a fork and knife on the plate. — Roasted Cauliflower Steaks On Spicy Sweet Potato Puree. Photo credit: At the Immigrant’s Table.

Roasted Cauliflower Steaks on Spicy Sweet Potato Purée takes about 50 minutes with cauliflower, sweet potatoes, and chili flakes. The mix of sweet and heat makes every bite interesting. It’s hearty, layered, and stands on its own. Even meat-lovers don’t look for anything else.
Get the Recipe: Roasted Cauliflower Steaks On Spicy Sweet Potato Puree

Jerusalem Kugel

A hand uses a spatula to serve a portion of a baked dessert from a round blue dish, inspired by grandma recipes, with a yellow napkin and cinnamon sticks nearby on a marble surface. — Jerusalem Kugel. Photo credit: At The Immigrants Table.

Jerusalem Kugel takes just over an hour and is made with noodles, sugar, pepper, and oil. It’s sweet, peppery, and caramelized in all the right places. The texture is chewy with a golden crust. It’s not the flashiest dish, but it’s always remembered.
Get the Recipe: Jerusalem Kugel

My Grandma’s Russian Jewish Carrot Tzimmes

A white platter filled with sliced cooked carrots and prunes, coated in a glossy glaze, with a serving spoon on the side. — My Grandma’s Russian Jewish Carrot Tzimmes. Photo credit: At The Immigrants Table.

My Grandma’s Russian Jewish Carrot Tzimmes takes about 45 minutes and includes carrots, dried fruit, and honey. The flavor is sweet with hints of cinnamon and orange. It’s soft, stewed, and tastes like it came straight from someone’s childhood. Nobody leaves a spoonful behind.
Get the Recipe: My Grandma’s Russian Jewish Carrot Tzimmes

Indian-Style Okra Curry Recipe (Bhindi Masala Gravy)

Bowl of roasted vegetables including mushrooms, bell peppers, and tomatoes, placed on a light-colored countertop. — Indian-Style Okra Curry Recipe (Bhindi Masala Gravy). Photo credit: At the Immigrant’s Table.

Indian-Style Okra Curry takes 40 minutes and uses okra, tomatoes, onions, and spices. It’s thick, tangy, and packed with flavor. The okra stays tender without being slimy. Even folks unfamiliar with Indian flavors tend to ask for seconds.
Get the Recipe: Indian-Style Okra Curry Recipe (Bhindi Masala Gravy)

Sauteed Cabbage With Peppers

A plate of mashed potatoes topped with a tomato-based vegetable stew and garnished with chopped chives—a comforting nod to grandma recipes and classic side dishes. — Sauteed Cabbage With Peppers. Photo credit: At the Immigrant’s Table.

Sautéed Cabbage with Peppers comes together in 25 minutes with cabbage, sweet bell peppers, and garlic. The texture is soft with a little bite and the flavor is slightly sweet. It’s a low-effort side with high return. You’ll recognize the smell from your grandma’s kitchen.
Get the Recipe: Sauteed Cabbage With Peppers

Sauteed Swiss Rainbow Chard

Sautéed Swiss Rainbow Chard takes 15 minutes with chard, garlic, and olive oil. It’s tender, slightly bitter, and brightened by a squeeze of lemon. The greens wilt just enough without losing their color. It’s the side dish that makes the plate feel full and balanced.
Get the Recipe: Sauteed Swiss Rainbow Chard