29 Sides That Were the Whole Point of Dinner

Sometimes the main dish just fills space while the side steals the show. These 29 sides prove that what’s on the edge of the plate can be the real reason you sat down to eat. From crispy bites to rich casseroles, these recipes go beyond support—they take over. If dinner ever turned into a one-side event, it probably started with one of these.

A bowl of mashed potatoes with melted butter, chopped chives, and a spoon. — Browned Butter Mashed Potatoes. Photo credit: Not Entirely Average.

Roasted Cabbage Steaks

Roasted cabbage steak topped with tomatoes, bacon, goat cheese, and more. — Roasted Cabbage Steaks. Photo credit: Renee Nicole’s Kitchen.

Roasted Cabbage Steaks come seared, caramelized, and layered with a bite that surprises. What starts as humble cabbage finishes as the boldest thing on the plate. Quick prep, strong finish, and zero waste give this side power. These are the steaks you didn’t see coming—but won’t forget.
Get the Recipe: Roasted Cabbage Steaks

Easy Oven Asparagus

Easy Oven Asparagus brings light bite and fast cook time, showing up clean and crisp against anything rich. The tops roast sharp while the stalks stay firm, balancing the plate with purpose. It’s a quiet side that walks in strong. These asparagus spears aren’t loud—but they finish first.
Get the Recipe: Easy Oven Asparagus

Balsamic Glazed Brussels Sprouts

Balsamic Glazed Brussels Sprouts are glossy and sharp, holding flavor and heat in every roasted edge. The glaze cuts through richness, making them the dish people remember first. They roast up fast but leave a lasting mark. These sprouts shift attention before the mains even hit the plate.
Get the Recipe: Balsamic Glazed Brussels Sprouts

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 serve up crunch, salt, and roasted depth in every bite. The almonds hold texture while the feta adds contrast that pushes this side to the front. It’s fast, sharp, and never gets left behind. These sprouts walk in like they know dinner’s about to be theirs.
Get the Recipe: Roasted Brussels Sprouts with Almonds and Feta

Honey Garlic Carrots

Honey Garlic Carrots bring that bold, sweet-savory contrast that holds attention from the first bite. Roasted until tender and glazed until glossy, they pack more punch than their size suggests. Quick to make and impossible to ignore, they hold their own no matter what they’re served with. These are the carrots that make the main dish feel like background noise.
Get the Recipe: Honey Garlic Carrots

Garam Masala Brussels Sprouts

Garam Masala Brussels Sprouts turn the volume up with spice, crisp edges, and a roasted base that goes bold. Each bite carries heat and depth, making this dish stand tall beside anything else on the table. It’s a side that doesn’t wait for praise—it commands it. These Brussels don’t just belong on the plate—they run it.
Get the Recipe: Garam Masala Brussels Sprouts

Cranberry Apple Stuffing

Cranberry Apple Stuffing packs texture and sweet-tart bursts into every forkful, turning a traditional side into the meal’s main feature. Baked crisp with rich pockets of flavor, it cuts through heavier dishes and leaves a mark. It shows up looking like a side but performs like a centerpiece. This is the stuffing people come for—not just scoop up.
Get the Recipe: Cranberry Apple Stuffing

Worcestershire Green Beans

Worcestershire Green Beans bring sharpness and salt, making them one of the fastest sides to steal attention. Crisped just right and packed with punch, they fill out the plate and the memory. These aren’t green beans you pass over—they’re the ones that don’t make it to leftovers. They may cook quickly, but they last longer in conversation.
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 show up smooth, rich, and ready to outshine everything else on the table. Cream cheese gives them body, while butter locks in flavor that doesn’t fade with time. They land heavy and comforting in every scoop. These are the mashed potatoes people plan their second plate around.
Get the Recipe: Creamy Mashed Potatoes

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 hit sweet, soft, and crisp all at once, with a caramelized edge that hooks you in. They bake fast and come out looking like they were made to headline the meal. Each slice stacks flavor in a way no plain side can match. These sweet potatoes don’t sit beside the dinner—they lead it.
Get the Recipe: Brown Sugar Baked Sweet Potato Slices

Garlicky Green Beans with Fried Onions

Garlicky Green Beans with Fried Onions deliver snap, crunch, and big garlic flavor that never fades into the background. Topped with crispy onions, they bring texture and heat in every forkful. Fast to finish and full of edge, they challenge anything next to them. You don’t expect these green beans to steal dinner, but they do.
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 show up with sweet roast and sticky glaze that clings just enough. They’re easy to make and even easier to empty off the tray. With barely any prep, they leave a mark that bigger dishes can’t match. These carrots prove that the side is where the flavor lives.
Get the Recipe: Roasted Honey Glazed Carrots

Loaded Cauliflower Mash

Loaded Cauliflower Mash steps in creamy and rich with cheese, bacon, and bite that make it more than just a potato swap. It’s smooth, quick to whip up, and heavy enough to grab full attention. It doesn’t just sit next to the main—it competes. This mash rewrites what a side is supposed to do.
Get the Recipe: Loaded Cauliflower Mash

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 bring color, crunch, and caramelized edges to every forkful. Each bite hits a different note, keeping the plate grounded and the conversation going. It’s fast to toss together but lands like something bigger. These veggies don’t just share the table—they drive it.
Get the Recipe: Oven Roasted Root Vegetables

Brown Butter Garlic Mashed Potatoes

Brown Butter Garlic Mashed Potatoes are rich in flavor and roasted notes that make them the star of any spread. Garlic adds weight, while brown butter deepens every bite. They’re easy to build and hard to follow. These are the mashed potatoes that outshine the roast.
Get the Recipe: Brown Butter Garlic Mashed Potatoes

Red Wine Glazed Carrots

Sweet and Spicy Glazed Carrots Recipe with Red Wine. — Red Wine Glazed Carrots. Photo credit: At the Immigrant’s Table.

Red Wine Glazed Carrots cook up rich and roasted with a sauce that sticks in the best way. They come out glossy, bold, and with enough flavor to draw the spotlight away from everything else. It’s not just a glaze—it’s a statement. These are the carrots that dress up and take the lead.
Get the Recipe: Red Wine Glazed Carrots

Easy Scalloped Potatoes

Small baking dish with scalloped potatoes. — Easy Scalloped Potatoes. Photo credit: Little Bit Recipes.

Easy Scalloped Potatoes bring layers of soft, creamy slices finished with a golden top that speaks for itself. They reheat well but rarely last long enough for that. From the first slice, they outclass anything next to them. This is the dish people ask about before they sit down.
Get the Recipe: Easy Scalloped Potatoes

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 brings quick color and bite that slices through rich meals without fading out. The greens wilt softly while the stems hold texture, making it stand tall on the plate. It’s simple, fast, and never forgotten. This chard is the side you didn’t expect—but will make again.
Get the Recipe: Sauteed Swiss Rainbow Chard

Air Fryer Glazed Carrots

Air Fryer Glazed Carrots hit sweet and fast, crisping up in minutes without losing their shine. They’re low effort but land strong with flavor that sticks. No slow roast needed—just straight to the plate. These are the carrots that disappear while the entrée’s still cooking.
Get the Recipe: Air Fryer Glazed Carrots

Easy Squash Casserole

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

Easy Squash Casserole bakes creamy and crisp with layers that finish golden and rich. It feels classic but cuts bold, holding flavor long after it cools. Great hot, better leftover, and always the first gone. This is the dish that reminds you why sides matter.
Get the Recipe: Easy Squash Casserole

Parmesan Crusted Potatoes

Parmesan Crusted Potatoes roast golden with cheese-locked edges and soft centers that hit every note. They come together quickly and deliver texture in every bite. This is the kind of side that empties before anyone touches the meat. These potatoes show up crunchy and take over quietly.
Get the Recipe: Parmesan Crusted Potatoes

Air Fryer Zucchini Fritters with Feta

A hand dips a fried zucchini fritter into a small bowl of white cream sauce on a gray plate. Other fritters and lemon wedges are arranged around the bowl on a marble surface. — Air Fryer Zucchini Fritters with Feta. Photo credit: Thermocookery.

Air Fryer Zucchini Fritters with Feta come hot, crisp, and packed with feta that pushes them to the front of the table. The inside stays tender, the outside locks in crunch, and they vanish before they cool. They’re fast to cook and even faster to finish. These fritters steal the plate—bite by bite.
Get the Recipe: Air Fryer Zucchini Fritters with Feta

Homemade Corn Casserole

Two rectangular slices of light golden-brown cake with a slightly crumbly texture are placed side by side on a patterned plate. — Homemade Corn Casserole. Photo credit: Thermocookery.

Homemade Corn Casserole bakes soft and golden, locking in that creamy texture with pockets of corn that pop. It travels well, reheats clean, and fills the plate with more than you’d expect. From holidays to weeknights, it always lands right. This is the side dish that takes over the whole meal.
Get the Recipe: Homemade Corn Casserole

Green Bean Casserole

A casserole dish filled with cooked green beans and thin, crispy French fries, with a spoon lifting a portion of the mixture. Some fries and beans are coated in a dark sauce. — Green Bean Casserole. Photo credit: Thermocookery.

Green Bean Casserole comes layered with crunch, cream, and mushrooms that hold it all together. It’s a retro favorite for a reason—it delivers every time. From the first scoop, it overshadows the main. This casserole doesn’t play backup—it headlines.
Get the Recipe: Green Bean Casserole

Easy Cheesy Tennessee Onions

Close-up of roasted onion slices, golden and caramelized, sprinkled with herbs and seasoning. — Easy Cheesy Tennessee Onions. Photo credit: Not Entirely Average.

Easy Cheesy Tennessee Onions bake into a gooey, golden pan of sweet and savory that lands harder than most mains. Layers of soft onions, melted cheese, and a little heat make this side impossible to ignore. It’s simple to prep but delivers more than its ingredient list suggests. This is the dish that steals the show before the meat hits the table.
Get the Recipe: Easy Cheesy Tennessee Onions

Crispy Southern Buttermilk Onion Rings

A pile of crispy fried onion rings rests on parchment paper, accompanied by a small bowl of red dipping sauce in the background. — Crispy Southern Buttermilk Onion Rings. Photo credit: Not Entirely Average.

Crispy Southern Buttermilk Onion Rings bring crunch and richness in every bite, making them more than a side—they’re the main attraction. With buttermilk tang and a golden crust, they’re fast to fry and fast to finish. No one passes these up, no matter what else is being served. These rings are what people remember when dinner’s over.
Get the Recipe: Crispy Southern Buttermilk Onion Rings

Best Sautéed Mushrooms

Sautéed mushrooms in a skillet with herbs and garlic. — Best Sautéed Mushrooms. Photo credit: MOON and spoon and yum.

Best Sautéed Mushrooms cook fast but land strong, bringing rich, earthy flavor with minimal effort. Butter, garlic, and a quick pan roast turn this into a side that doesn’t play second string. It fits next to steak or chicken, but still manages to be the part you finish first. These mushrooms are why the rest of the meal ends up cold.
Get the Recipe: Best Sautéed Mushrooms

Vegan Ratatouille

Vegan Ratatouille stacks roasted vegetables into a side that looks like a centerpiece. It bakes with layers of bold flavor and holds its place on the plate with more presence than most mains. Though it’s technically a side, it carries enough weight to anchor the entire meal. This ratatouille doesn’t support dinner—it becomes it.
Get the Recipe: Vegan Ratatouille

Browned Butter Mashed Potatoes

Browned Butter Mashed Potatoes take a basic comfort food and give it depth that holds the whole plate together. The nutty, rich butter adds flavor that goes beyond the usual side dish. Creamy and bold, they easily outshine whatever protein sits next to them. This kind of mashed potato turns into the reason you went back for seconds.
Get the Recipe: Browned Butter Mashed Potatoes