26 Simple and Easy Side Dish Recipes (2024)

Pan Fried Potatoes with Herbs

Pan Fried Potatoes with Herbsare buttery, savory, and pair seamlessly with so many main courses. All you need are waxy potatoes, garlic, herbs, salt and pepper, and olive oil.

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Corn and Zucchini Fritters

These Healthy Corn and Zucchini Frittersare aquickandeasyway to enjoyveggieswith your dinner. They are a delicious blend of sweet and savory flavors with a crunchy yet tender texture. Top the fritters with Greek yogurt, fresh basil, and roasted corn for extra flavor!

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Maple Bacon Brussel Sprouts

These Roasted Brussel Sproutsare seasoned and covered with olive oil and maple syrup, then roasted and tossed with your choice of rendered bacon or pancetta. The combination makes for a rich and hearty side.

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Bacon Cheddar Hasselback Potatoes

Bacon Cheddar Hasselback Potatoesare a classic and hearty side. They feature fluffy potatoes, bacon, creme fraiche, cheddar, and chives.It's a simple recipe, but all the decadent toppings come together to create a robustly flavored side.

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Elotes Style Corn with Furikake

Elotes Style Corn with Furikakeis inspired by Mexican street corn and flavored with Japanese ingredients. It will add a delicious umami crunch to your dinner.

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Truffle Mushroom and Leek Risotto

Truffle Mushroom and Leek Risottofeatures creamy al dente risotto with truffle purée, sautéed leeks, and a mushroom medley, all topped with grated Parmigiano-reggiano. Enjoy this risotto with a main course for an elevated restaurant-quality dinner.

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Furikake and Lemon Shish*to Peppers

Furikake and Lemon Shish*to Peppersare savory and sweet with a spicy kick. Enjoy them as a side or whet your palate with them as a zesty appetizer. They also take minimal time to make!

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Pear and Prosciutto Rocket Salad

Pear and Prosciutto Rocket Saladis a delicious flavor medley. It features crispy prosciutto, sliced pears, walnuts, shallots, Parmigiano-Reggiano, and arugula tossed in amaple balsamic vinaigrette. Make it in20 minutesthen enjoy it as a hearty appetizer or as a side.

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10-Minute Sautéed Broccolini (Broccoletti)

Sautéed Broccolini (Broccoletti)is a tastier version of broccoli that goes well with just about everything! Simply cook the broccolini in olive oil then toss it with red chili flakes, garlic, and lemon juice for extra zest.

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Miso Glazed Eggplant

Miso Glazed Japanese Eggplantis an umami-rich side that comes together in just20 minutes with a handful of ingredients. It features tender Japanese eggplant and a flavor-packed caramelized miso glaze. Make this zesty dish while you make your main course.

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Creamy Parmesan Polenta

Creamy Parmesan Polenta with Cheese Crispsis an Italian staple featuring smooth, velvety polenta topped with herbed frico. This authentic dish makes a richly flavored side to share with friends and family.

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Blistered Cherry Tomatoes

Blistered Cherry Tomatoesare a bright versatile side that only takes 5 minutes to cook. The tomatoes' insides are juicy, the skin is charred, and the dish has a deep umami flavor. Serve it as an appetizer on bread or on top on pasta, meat, and more.

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Spicy Kani Salad

Spicy Kani Saladfeatures imitation crab, crunchy cucumbers, crispy panko, and spicy Kewpie mayo. Enjoy this 10-minute, flavor-packed salad as an appetizer or side!

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Sautéed Mushrooms

Sautéed Mushrooms with Garlic and White Wineis a healthy side that calls for just mushrooms, garlic, parsley, and white wine. It is loaded with rich flavor and comes together in under 20 minutes.

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Jalapeño Cheddar Cornbread

Jalapeño Cheddar Cornbread with Misois a tender and moist side packed with umami flavor. It’s a little sweet, a little spicy, and pairs deliciously with so many main courses!

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Roasted Asparagus with Parmesan

Roasted Asparagus with Parmesanis a flavor-packed yet approachable side. Not only is it flavorful, it only takes a few minutes of prep, and can cook in the oven while you cook your main course.

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Spicy Ahi Poke (Spicy Tuna Bowl)

Spicy Ahi Pokeis a light and refreshing recipe made with chunks of fresh sashimi grade tuna and spicy mayo sauce. Garnish with furikake and scallions then serve on its own or on a bed of cooled Japanese rice.

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Miso Mashed Potatoes

Miso Mashed Potatoesare a decadent and creamy side. They feature flavorful homemade miso butter, garlic, and sage and go perfectly with gravy or au jus. The miso adds a uniquely savory and warm flavor.

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Healthy Greek Yogurt Coleslaw

Greek Yogurt Coleslawfeatures crisp shredded cabbage and carrots dressed in tangy Greek yogurt dressing. This healthy coleslaw recipe is the perfect addition to your next BBQ!

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Oven Roasted Onions

Oven Roasted Onions are a healthy, no-fuss and flavor-packed side. These caramelized sweet onions are roasted in olive oil, salt and pepper, thyme, and rosemary until tender.

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Italian Pasta Salad

Italian Pasta Saladis refreshing and loaded with Mediterranean ingredients, including sun-dried tomatoes, herbed feta cheese, and olives. It takes no time to make and is a perfect light side for dinner or lunch.

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Sautéed Buttered Leeks

Sautéed Buttered Leeksare a flavorful, tender side featuring sautéed leeks and shallots cooked in butter and olive oil. Make this quick and tasty vegetable to accompany your dinner in under 15 minutes!

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Oven Roasted Butternut Squash

Oven Roasted Whole Butternut Squashis a delicious veggie packed with warm fall flavors. Our fool-proof method results in perfectly tender and caramelized butternut squash. Its sweet flesh balances the savory dinners perfectly.

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Teriyaki Tofu & Eggplant

Teriyaki Tofu and Eggplantis a surprisingly flavor-rich dish featuringcrispy tofuandtender eggplantsmothered in ahomemade teriyaki sauce. Make this nutritious side in a few easy steps in under a half hour!

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Parmesan Truffle Fries

Parmesan Truffle FrieswithTruffle Aiolicombine 3 of the best foods:cheese,truffles, andFrench fries! The sharp parmesan, robust truffle oil, crispy potatoes, and creamy aioli are a mouthwatering combination and the perfect decadent side.

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Japanese Cucumber Salad

Japanese Cucumber Salad (Sunomono)is a classic and refreshing Japanese side. It features thinly sliced cucumbers and wakame seaweed in a tangy vinegar dressing topped with sesame seeds. Enjoy this simple 10-minute salad as an appetizer or side!

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5 from 1 vote

Corn and Zucchini Fritters

• ▢ 1 medium zucchini shredded, about 2 cups
• ▢ 2 pinches kosher salt divided
• ▢ 1 cup corn kernels about 1 ear of sweet corn
• ▢ 1 shallotminced
• ▢ ½ cup panko
• ▢ ¼ cup flour
• ▢ ½ cup Parmigiano-Reggiano cheese grated
• ▢ 1 large egg
• ▢ 1 teaspoon garlic powder
• ▢ 1 pinch freshly ground black pepper
• ▢ ¼ cup basil chiffonade, plus more for serving
• ▢ 1 tablespoon avocado oilor neutral cooking oil divided
• ▢ Greek yogurt, creme fraiche, or sour cream

Pan-Roasted Corn (for serving)

• ▢ 1 tablespoon avocado oilor neutral cooking oil divided
• ▢ 2 tablespoon corn kernels
• ▢ 1 pinchkosher salt

• ▢

  Shred zucchini and remove moisture- Use a hand grater or a food processor with a grater disc to grate the zucchini. Place shredded zucchini in a colander in the sink and sprinkle with a pinch of kosher salt. Allow the zucchini to sit for about 10 minutes to release moisture. Gently press the remaining moisture out of the zucchini. This prevents the fritters from getting soggy.

  1 medium zucchini, 2 pinches kosher salt

• ▢

  Mix ingredients- Add zucchini, corn kernels, shallot, panko, flour, parmigiano-reggiano, garlic powder, a pinch of black pepper, a pinch of salt, and basil to a large mixing bowl. Toss until combined. Beat an egg in a small bowl and fold into the mixture until well combined.

  2 pinches kosher salt, 1 cup corn kernels, 1 shallotminced, ½ cup panko, ½ cup Parmigiano-Reggiano cheese, 1 large egg, 1 teaspoon garlic powder, 1 pinch freshly ground black pepper, ¼ cup basil, ¼ cup flour

• ▢

  Cook the fritters- Heat a large pan or braiser over medium high heat and add oil. Scoop about 3-4 tablespoons of batter and form each scoop into 8-10 patties. Cook the patties in batches as to not overcrowd the pan. Place the patties in the pan and cook for about 3-4 minutes on each side until both sides are golden. Line a plate with a paper towel and transfer the fritters to the plate to blot the excess oil from the fritters.

  1 pinch freshly ground black pepper, ¼ cup basil, 1 tablespoon avocado oilor neutral cooking oil, Greek yogurt, creme fraiche, or sour cream

• ▢

  Pan roast corn (optional)- Pan roast corn while the fritters cook for an additional topping. In a separate skillet, heat oil over medium heat. Add corn and cook for about 8-10 minutes, stirring occasionally. Use a splatter screen if available, as the corn can heat and pop out of the pan otherwise. Once the corn turns golden brown, stir in salt and remove from heat.

  2 tablespoon corn kernels, 1 pinchkosher salt, 1 tablespoon avocado oilor neutral cooking oil

• ▢

  Serve-Serve with Greek yogurt, creme fraiche, or sour cream and sprinkle with basil and roasted corn.¼ cup basil,Greek yogurt, creme fraiche, or sour cream

Top Tips

• Cook fritters in a neutral oil that can tolerate high heat. If you use butter or olive oil, it will likely burn.
• Don't flip the fritters until you see some browning underneath or they could crumble.
• Be sure to press the moisture out of the zucchini so they don't get soggy.
• Make sure the pan isn't too hot or the fritters will burn. If your pan starts to smoke in between batches, let the pan cool down.
• Use a quarter cup measuring cup to scoop the batter. This results in uniform patties that will have the same thickness and cook evenly.