31 Side Dishes That Made Everyone Forget the Roast Was Even There

When side dishes are this good, no one even remembers what the roast tasted like. These 31 sides didn’t just round out the meal—they took it over. From rich casseroles to boldly seasoned veggies, each one earned more attention than the main. If your roast barely got touched, these are the sides to thank (or blame).

Easy Oven Asparagus

Easy oven asparagus roasts up crisp at the tips and tender in the middle with just a quick toss and bake. It’s ready in under 15 minutes but still ends up being one of the first dishes gone. The simplicity makes it an easy favorite, while the flavor earns second helpings. When asparagus shows up this bold, the main dish doesn’t stand a chance.
Get the Recipe: Easy Oven Asparagus

Cranberry Apple Stuffing

Cranberry apple stuffing brings a sweet-tart contrast that pulls attention from every corner of the plate. The crisp top and soft center give it texture that holds its own against any protein. It’s quick to prep ahead and just as good the next day. With flavor this layered, no one’s checking in on the roast.
Get the Recipe: Cranberry Apple Stuffing

Worcestershire Green Beans

Worcestershire green beans cook fast and hit hard with a deep, savory kick. They keep their snap but bring more flavor than you expect from something this simple. The richness cuts through the rest of the meal like they’re setting the pace. This is the green bean dish that gets people to look up from their meat.
Get the Recipe: Worcestershire Green Beans

Balsamic Glazed Brussels Sprouts

Balsamic glazed Brussels sprouts roast until they’re tender inside and just crisp enough on the edges. The glaze adds tang and sweetness that makes them feel bigger than a side. Easy to toss together but hard to forget once they hit the table. These are the sprouts that make the main dish feel optional.
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 bring crunch, tang, and creaminess all in one bite. They come together quickly but taste like a lot more planning went into them. With textures this layered, it’s hard to focus on anything else. The second these show up, the roast becomes background noise.
Get the Recipe: Roasted Brussels Sprouts with Almonds and Feta

Loaded Cauliflower Mash

Loaded cauliflower mash brings all the comfort of a baked potato with a little extra edge. With cheese, green onion, and bits of bacon, it holds up against any main without blinking. It’s fast to make and rich enough to feel like more than a side. One spoonful in, and no one’s asking what else is on the plate.
Get the Recipe: Loaded Cauliflower Mash

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 with cream cheese turn into the kind of side that gets passed around twice. Smooth, rich, and easy to make, they don’t just fill space—they take it over. Quick enough for weeknights but strong enough to carry a holiday table. These mashed potatoes are why no one remembers the roast.
Get the Recipe: Creamy Mashed Potatoes

Garam Masala Brussels Sprouts

Garam masala Brussels sprouts roast up crisp with deep, earthy spice that hits harder than most sides. The seasoning does all the work, turning them into something bold with very little effort. They come out fast and leave the table even faster. When Brussels sprouts are this good, the main feels like filler.
Get the Recipe: Garam Masala Brussels Sprouts

Brown Butter Garlic Mashed Potatoes

Brown butter garlic mashed potatoes bring nutty richness and soft garlic flavor that feels bigger than the bowl. The texture is creamy, but the taste lands with real weight. It’s a mash that doesn’t stay in the background. If sides could headline the meal, this one already did.
Get the Recipe: Brown Butter Garlic 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 roast into caramelized edges and soft centers that get picked off the tray before serving. Cinnamon and ginger push them toward something sweet, but not too much. They’re fast, easy, and always look like more work than they are. These are the sweet potatoes people come back for.
Get the Recipe: Brown Sugar Baked Sweet Potato Slices

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 carrots, parsnips, and sweet potatoes together into something that holds its own. Roasted until sweet and tender, they hit every note without any extra effort. They add color and weight to the plate in a way that doesn’t need help. This is the dish that reminds everyone simple can still win.
Get the Recipe: Oven Roasted Root Vegetables

Garlicky Green Beans with Fried Onions

Garlicky green beans with fried onions layer crunch and flavor in a way that makes everything else on the plate feel quiet. The garlic adds bite while the onions bring texture you can’t ignore. It’s a side that cooks fast and gets noticed even faster. These green beans didn’t come to sit politely next to the roast.
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 hit that sweet spot between sticky and charred, landing just right every time. They take barely any prep but end up feeling like a planned dish. The glaze clings to each piece like it knows it’s the reason people are coming back. These carrots could walk away with the spotlight and not look back.
Get the Recipe: Roasted Honey Glazed Carrots

Honey Garlic Carrots

Honey garlic carrots roast down into something bold, glossy, and unexpectedly strong. The sweet-savory combo works with everything but doesn’t need anything else to stand out. It’s a fast side that holds the plate on its own. When carrots taste like this, nobody’s asking about the roast.
Get the Recipe: Honey Garlic Carrots

Spring Onion Potato Salad

Spring onion potato salad lands somewhere between sharp and creamy, giving the table a cold side with punch. It’s just as good chilled as it is at room temp, which makes it a flexible fit for any meal. The onions wake everything up without getting in the way. This isn’t just a filler—it’s the reason the plate’s full.
Get the Recipe: Spring Onion Potato Salad

Air Fryer Glazed Carrots

Air fryer glazed carrots roast up quick with a glossy finish that’s hard to ignore. Sweet and crisp, they’re the kind of side you snack on before they even hit the table. No one sees them coming, but they’re the first to disappear. These are the carrots that leave the roast sitting untouched.
Get the Recipe: Air Fryer Glazed Carrots

Parmesan Crusted Potatoes

Parmesan crusted potatoes bake up golden and crisp, with edges that break clean and centers that stay soft. The salty bite from the cheese pushes them right into star territory. They take minimal prep and land with maximum flavor. These are the potatoes people remember before the main’s even served.
Get the Recipe: Parmesan Crusted Potatoes

Easy Squash Casserole

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

Easy squash casserole turns yellow squash into a crisp-topped dish that eats like comfort food with structure. It bakes fast and feels rich without being heavy. The buttery flavor and baked-in texture do more than hold up the plate. This casserole could show up solo and still be the reason for dinner.
Get the Recipe: Easy Squash Casserole

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 brings bright stems and tender greens to the plate in under 15 minutes. The mix of textures gives every bite something to say. It’s a simple side that doesn’t try hard but still takes attention. This is the dish that makes greens feel like the main attraction.
Get the Recipe: Sauteed Swiss Rainbow Chard

Cheesy Zucchini Casserole

A baked dish with a golden-brown crumb topping is in a rectangular baking dish, which has a white and blue checkered cloth nearby. A serving is on a round plate to the right. The surface is a light marble texture. — Cheesy Zucchini Casserole. Photo credit: Thermocookery.

Cheesy zucchini casserole holds its shape while packing in more flavor than you expect from a green vegetable. The cheese bakes in deep and the whole thing scoops out like a meal. It’s easy to prep and always ends up on the short list of favorites. When zucchini tastes like this, nobody cares what else is cooking.
Get the Recipe: Cheesy Zucchini Casserole

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 bring in deep flavor and just enough sweetness to turn heads. They roast quickly but finish with complexity that usually takes longer. The glaze doesn’t overpower—it keeps the carrots center stage. This is the side that makes everyone ask what’s in it before they even try it.
Get the Recipe: Red Wine Glazed Carrots

Butternut Squash Wild Rice Pilaf

Side view of wild rice pilaf with pomegranate and butternut squash. — Butternut Squash Wild Rice Pilaf. Photo credit: At the Immigrant’s Table.

Butternut squash wild rice pilaf mixes chewy rice with soft squash and layered seasoning that keeps it from feeling like filler. It reheats well, but usually doesn’t last that long. It pairs with anything but doesn’t need the help. This is the quiet side that ends up being the favorite.
Get the Recipe: Butternut Squash Wild Rice Pilaf

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 are crisp outside, tender inside, and packed with just enough salty bite to make them hard to ignore. They cook quickly and stack easily for serving. No fork required, but good enough to stop conversation. These fritters are the side that starts going missing first.
Get the Recipe: Air Fryer Zucchini Fritters With Feta

Greek Lemon Potatoes

Greek Lemon Garlic Potatoes in a black dish with lemon in the background. — Greek Lemon Potatoes. Photo credit: Cook What You Love.

Greek lemon potatoes bake into a pan full of crisp edges, bright flavor, and depth that usually belongs to the main. Garlic and herbs soak into every bite without overpowering. They take their time in the oven but show up fully formed. These are the potatoes that make the roast feel like background.
Get the Recipe: Greek Lemon Potatoes

Cheesy Easy Cauliflower Casserole

A baked dish with a large serving of cheesy cauliflower in a glass baking dish is next to a white plate holding a portion of the same dish. The background is a light wooden surface. A fork is visible beside the plate. — Cheesy Easy Cauliflower Casserole. Photo credit: Thermocookery.

Cheesy cauliflower casserole hits the table creamy, golden, and bubbling—exactly the kind of side that turns heads. The baked top cracks into soft center bites that hold up on their own. It takes minimal work but always feels big. This is the dish people hover near with a spoon.
Get the Recipe: Cheesy Easy Cauliflower Casserole

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 bring crisp edges and a tender core that feels far from basic. A quick roast is all it takes to pull real flavor out of every layer. They come out looking impressive and tasting even better. This is the kind of cabbage that leaves the roast untouched.
Get the Recipe: Roasted Cabbage Steaks

Easy Scalloped Potatoes

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

Easy scalloped potatoes stack soft slices and creamy sauce into a bubbling pan that looks like it took all day. They’re rich without feeling heavy, and they feed a crowd without much work. The top browns just enough to make every serving feel like a win. These are the potatoes people go back for before the carving starts.
Get the Recipe: Easy Scalloped Potatoes

Gluten-Free Carrot Soufflé

A slice of sweet potato casserole with a dusting of powdered sugar is served on a black and white plate. A gold spoon rests beside it. In the background is a casserole dish with more of the dessert and a white and blue towel. — Gluten-Free Carrot Soufflé. Photo credit: At The Immigrants Table.

Carrot soufflé bakes into a soft, airy dish with a touch of sweetness that sneaks up on you. It’s light in texture but bold in presence, making it a surprise favorite. Prep is simple and the result always looks like you went all out. When carrots show up like this, everything else takes a back seat.
Get the Recipe: Gluten-Free Carrot Soufflé

Roasted Carrots With Hazelnuts

Roasted carrots with hazelnuts combine sweetness and crunch in a side that never stays on the plate for long. The nuts add texture while the carrots roast down to something rich and deep. It’s easy to make but still feels like the main event. This is what happens when vegetables refuse to play second fiddle.
Get the Recipe: Roasted Carrots With Hazelnuts

My Grandma’s Russian Jewish Carrot Tzimmes

A white plate filled with cooked sliced carrots and prunes, with a fork on the side. — My Grandma’s Russian Jewish Carrot Tzimmes. Photo credit: At The Immigrants Table.

Grandma’s carrot tzimmes is slow-cooked with fruit and honey until it’s sweet, soft, and packed with history. It leans into bold flavors that don’t need anything else on the plate. A side like this shows up ready to lead. When tradition tastes this good, the roast never stood a chance.
Get the Recipe: My Grandma’s Russian Jewish Carrot Tzimmes

Air Fryer Cabbage Steaks With Goat Cheese and Balsamic Glaze

A stack of crepes topped with crumbled feta cheese and drizzled with balsamic glaze, served on a white plate. — Air Fryer Cabbage Steaks With Goat Cheese and Balsamic Glaze. Photo credit: Thermocookery.

Air fryer cabbage steaks with goat cheese cook fast and finish with just the right mix of creamy and sharp. The balsamic glaze adds a hint of sweetness that takes things up a notch. They plate like something much fancier than they are. These steaks hit the table loud enough to drown out the roast.
Get the Recipe: Air Fryer Cabbage Steaks With Goat Cheese and Balsamic Glaze