I like to think of side dishes right as I am bringing my main dish together. This is helpful for exactly zero humans. This method could cause stress or unforeseen bouts of anxiety. I recognized this awhile ago, and decided I need to have some delicious, staple side dishes in my arsenal at all times.
In this post I am sharing my current three favorite side dishes, but other favorites include:
Coconut Rice
Savory Mashed Sweet Potatoes
Bright and Fresh Mediterranean Couscous
Sweet Potato Gratin
And here are my new favorites!
What Is the Recipe? Roasted Broccoli
This roasted broccoli will have people asking you for the recipe. I am serious. Every time I have made my broccoli exactly like this, I get asked for the recipe. The magic is in the fresh squeezed lemon juice and sprinkle of Fleur de Sel added at the end.
Bonus! If you get whole heads of broccoli, you can use your kitchen shears to quickly remove the broccoli florets!
Garlicky Green Beans
This dish comes together so fast in a sauté pan. The flavor payoff is insane, even though it’s just a few ingredients.
A Reasonable Amount of Mashed Potatoes
I love mashed potatoes. I love them so much. But I usually only make them for a big gathering, such as Thanksgiving, because I make a big pot of them. Then one day, it occurred to me that I can make a small pot of mashed potatoes — for just a few people. I’ve never looked back.
I hope some of these side dishes can be added to your regular rotation! No longer shall we suffer from “did not plan for a side dish” anxiety.
PrintWhat Is the Recipe? Roasted Broccoli
- Yield: 4–5 as a side dish 1x
Ingredients
- 2 Tbsp olive oil
- 1 Tbsp butter, cut into little pats of butter
- 2 heads of broccoli, florets removed (I use kitchen shears to cut the florets off the stem), or 4 cups broccoli florets
- 1 tsp kosher salt
- Juice from half a lemon
- 1 tsp Fleur de Sel (or other finishing salt)
Instructions
- Preheat the oven to 450°.
- Oil a baking dish or sheet tray covered in foil. Add broccoli florets. (Make sure you have a baking dish or sheet tray large enough that the broccoli is not overlapping. Vegetables will steam if they are placed on top of each other. We want them to get crisp and roasted).
- Add 2 Tbsp olive oil and kosher salt. Toss the broccoli in the salt and oil.
- Bake for 15 minutes. After 15 minutes, remove broccoli and add the pats of butter evenly throughout, on top of the broccoli. Return to the oven and bake for an additional 15 – 20 minutes, or until the broccoli is nice and crisp.
- Remove from the oven. Squeeze some of the juice from half the lemon over the broccoli (you just need a little squeeze and then taste. Add another squeeze if desired). Sprinkle Fleur de Sel over the broccoli. Toss and taste. Add more lemon juice or Fleur de Sel to your liking.
Eating Them Straight Out of the Pan Green Beans
- Yield: 4–5 as a side dish 1x
Ingredients
- 10 oz bag Haricot Verts (you do want the French green beans, because they are skinnier and will sauté very nicely)
- 1 Tbsp olive oil
- 2 garlic cloves, smashed
- 2 Tbsp butter
- 1 tsp kosher salt
- ¼ cup sliced shiitake mushrooms (optional; if I have leftover shiitake mushrooms for the week, I throw them in the pan)
- Half of a lemon, thinly sliced
Instructions
- In a large sauté pan over medium high heat, add the oil and butter. Once melted, add the shiitake mushrooms and haricot verts. Allow to sauté for 4 minutes.
- Add salt and smashed garlic. Continue to sauté the green beans for about 8 minutes. We want to get them nice and crisp, so try not to move them around too much — just toss them every 2 – 3 minutes.
- Once the green beans are tender and slightly charred, add the slices of lemon. Toss in the green beans and allow to sauté for an additional 2 minutes.
- Remove from heat and serve immediately!
A Reasonable Amount of Mashed Potatoes
- Yield: 3–4 as a side dish 1x
Ingredients
- 2 – 3 russet potatoes, scrubbed, peeled, and cubed
- 1 Tbsp olive oil
- 3 Tbsp butter
- 2 garlic cloves, minced
- 3 Tbsp mascarpone cheese or cream cheese
- ½ cup heavy whipping cream
- 2 tsp kosher salt
- 1 tsp pepper
Instructions
- In a small pot, add potatoes. Cover the potatoes with water. Place the pot on high heat and allow the water to come to a boil. Once water comes to a boil, lower heat to medium and allow to cook for 10 minutes, or until potatoes are tender and easily pierced with a fork.
- Meanwhile, in a small sauté pan, add butter and oil. Turn heat to medium. Allow the butter to gradually melt until it turns golden brown. It will begin to bubble and have a nutty aroma. Add minced garlic and saute for 1 – 2 minutes, or until garlic is fragrant. Remove from heat and set aside.
- Once the potatoes are cooked, drain and add the potatoes back to the pot. Pour garlic and butter mixture over the potatoes. Add mascarpone cheese, heavy cream, salt and pepper, and mash. Taste! Add extra salt or butter if needed.
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