It's easy to neglect side dishes, especially when you've put a lot of thought, time and effort into the main event. When done right, though, they can actually be the best bits of a meal. Instead of serving the same old recipes time and time again, mix things up and bring some extra flavour to the table with a few simple tricks and twists. Here's how to bring your side dishes from the sidelines – and elevate them from bland to brilliant.
Click or scroll through our gallery to discover tasty spins on classic potato dishes, new ideas for salads, and plenty of quick and easy ways to make vegetables shine.
Roasting squash (or pumpkin, when in season) makes it sweeter, and is easy to do – you don't even need to peel it. Around 17oz (500g) squash will feed 4 people. Cut it into chunks, toss it in oil and add plenty of seasoning – perhaps some spices like smoked paprika, chilli flakes or dried oregano. Roast your squash in a hot oven for around 40 minutes, or cook for 20 minutes in an air fryer. Stir in some warmed-up lentils (a pre-cooked pouch saves time) and some fresh herbs, then drizzle with a little yogurt to serve.
Oozy and delicious, this is the most decadent cauliflower cheese around; the smoked cheese adds an intense flavour, and the crumb topping gives the dish a lovely crunch. A large cauliflower will feed 4-6 people. Cut it into florets, blanch it for a few minutes, then place it in an ovenproof dish. Pour over 21fl oz (600ml) of béchamel sauce flavoured with 6 tbsp grated Parmesan, top with 3.5oz (100g) smoked cheese, scatter over 3 tbsp breadcrumbs, dot with butter, then bake in a hot oven for around 30 minutes, until browned and bubbling.
The perfect partner for any chicken dish, this side is so creamy and tangy it'll have everyone coming back for seconds. Allow one ear of corn per person, stripped into kernels. Cook for about 5 minutes until tender, add 5 tbsp each of warmed double cream and cream cheese, then whisk gently until smooth. You can customise your corn however you like; try adding chilli flakes, chopped fresh herbs, fried onions, diced red peppers or a handful of grated cheese.
These crispy sweet potato fries are quick and easy to make – and there's no peeling required! Just cut your sweet potatoes into matchsticks, toss in oil, then add salt and pepper (if you like them a bit spicy, try adding some Cajun or jerk seasoning). Spread out on an oiled baking sheet, then bake for 35-40 minutes in a hot oven, until crisp and golden brown.
Great served alongside lamb, in a salad or with a curry, this spicy chickpea dish couldn't be simpler to make. Drain and rinse a can of chickpeas, then toss in olive oil and your choice of spices – ground cumin, paprika and chilli powder all work well. Season with salt and pepper, then roast for around 20 minutes in a hot oven, until crisp. Want to use an air fryer? Cook at 200ºC (400ºF) for 10 minutes, shaking the drawer a few times during cooking.
A sweet miso glaze makes aubergines really special – all caramelised and fudgy. To make the glaze, mix together 3 tbsp miso paste, 1 tbsp each mirin, water and sugar, and a splash of vinegar. Score the halved aubergines' flesh in a criss-cross diamond pattern, then fry in oil on each side until golden. Brush the glaze on the fleshy side, grill until browned and bubbling, then scatter with toasted sesame seeds to serve. This makes a perfect side for both meat and fish dishes, and can even work as a meat-free main.
Kale has a reputation for being slightly bitter – but if you fry it in plenty of butter with some garlic, chilli and lemon, it mellows, resulting in a zingy, tasty side dish everyone will love. Allow around 17oz (500g) kale for 4 people; wash it well, then cut out the tough stalks before drying off the leaves. Melt 3 tbsp butter in a frying pan, add in a sliced clove of garlic and a pinch of chilli flakes, and gently cook for a minute or so. Then, stirring frequently, cook the kale for around 5 minutes until softened. Before serving, add the zest and juice of a lemon, and plenty of seasoning.
A steakhouse favourite, creamed spinach is easy to make at home – especially if you use frozen, ready-chopped spinach, which has a more intense flavour than fresh. For 2 people, you'll need 8oz (225g) frozen spinach (if you prefer to use fresh, double the amount). Gently fry a sliced onion in butter with some chopped garlic, add the spinach and cook until wilted. Stir in 4 tbsp double cream, season well, and heat through until bubbling. Love cheese? Some grated Parmesan would make a tasty addition.
Red cabbage is usually braised or served raw in salads, but roasting it adds sweetness and texture. A cabbage will serve 4 people; cut it into wedges, toss in oil, then roast in a hot oven on a baking sheet for 30 minutes. While it's cooking, mix together 1 tbsp each of miso paste, sesame seeds, mirin, sake and sugar, then add 1/2 tsp toasted sesame oil and 1-2 tbsp water. Brush over the cabbage, then roast for a further 15 minutes. The result? The most delicious cabbage side dish you've ever tasted.
Forget soggy sprouts – for truly brilliant Brussels, try this fail-safe recipe. Cook your sprouts in boiling water until just tender, drizzle with olive oil, and add to a roasting dish with chopped red onions, rosemary and chestnuts, all topped with crumbled Parma Ham. Allow 4oz (125g) sprouts, 2 onions, a slice of Parma Ham and a handful of chestnuts per person. Roast in a hot oven for half an hour. When ready, add equal amounts of maple syrup and balsamic vinegar, and toss through.
Roasting is the best way to cook slightly woody winter carrots, as it brings out their natural sweetness. Allow 9oz (250g) carrots per person; cut them into chunks, toss them in olive oil, then roast them in a hot oven for around 30 minutes until just tender. Next, mix some thick yogurt with crushed garlic, a little olive oil and some fresh herbs. Drizzle over the carrots, then leave them at room temperature for an hour. Scatter with sesame and nigella seeds before serving.
There's so much to love about this dish. Roasting Mediterranean vegetables gives them nicely charred edges and a smoky flavour. Best of all, this side is made in a single tray, and the vegetables can be prepared ahead of time. For 4 servings, use 2 peppers, an onion, an aubergine, 2 courgettes and 7oz (200g) cherry tomatoes. Cut the vegetables into chunks, toss in olive oil and seasoning, add 2 cloves of crushed garlic, then roast in a hot oven for 30 minutes. Any leftovers will be delicious served with crumbled feta cheese.
Mushrooms need to be cooked over a high heat to ensure they give up their moisture (after all, no one likes them when they're slimy). Buttery garlic mushrooms make the perfect side for steak or chicken. Heat a knob of butter and some olive oil in a frying pan, add mushrooms, and stir. Turn up the heat to high and keep stirring. Once coloured, add some crushed garlic and a splash of white wine. Cook until the wine has evaporated, then add some fresh herbs before serving (tarragon works particularly well).
Up your broccoli game by serving it roasted with a creamy garlic sauce. Allow 17oz (500g) broccoli for 4 people, and blanch it for a minute or so before getting started on the sauce. Put a little olive oil in a pan, then add 4 cloves of sliced garlic and a pinch of chilli flakes. Fry gently for a few minutes, add 5 tbsp white wine, bubble for a few minutes more, then add 400ml (14fl oz) double cream. Cook until thickened, then pour the sauce over the broccoli and top with a handful of grated Parmesan. Put into a hot oven for 10 minutes, or until bubbling.
If you find courgettes a little bland, try coating them in a crisp, cheesy crumb – you'll be wowed by the transformation! This is a brilliant recipe to make in an air fryer, but if you don't have one, you can shallow fry them in oil instead. Allow 1 courgette, 4 tbsp breadcrumbs and 2 tbsp grated cheese per person. Cut the courgette into batons, toss in seasoned flour, coat in beaten egg, then roll in the crumb and cheese mixture. Air fry at 180ºC (350ºF) for 15 minutes, or shallow fry over a medium-high heat for a few minutes, until crisp and browned.
This is a favourite way to serve rice in Southern India – it's highly aromatic, fresh and easy to prepare. For 4 servings, wash 9oz (250g) basmati or long grain rice. Heat 1 tbsp oil in a pan, then gently fry 1 tsp each mustard seeds, chilli flakes and turmeric, and 6 curry leaves. Add the rice, stir to coat, then add 18fl oz (500ml) boiling water. Cook, tightly covered, for 5 minutes. Add 1 tbsp lemon juice, replace the lid and cook for 8 minutes, until all the liquid has been absorbed.
It's worth keeping a few tins of beans and pulses in the store cupboard for this quick side salad. This one is great for packing up and taking with you (whether to a barbecue, picnic or potluck-style meal), as it doesn't wilt or go slimy. For 4 people, mix a can of rinsed white beans with a chopped red pepper, six chopped tomatoes, a diced red onion and some fresh herbs. Make a simple vinaigrette dressing with 2 tbsp white wine vinegar, 6 tbsp olive oil and 1 tbsp Dijon mustard. Whisk together, season and toss it through the salad.
In France, this recipe is called pommes aligot – and it's not your average cheesy mash. In fact, it's the richest, most silky-smooth mashed potato imaginable, laced with cream and lots of cheese. You make the mash as usual, with floury potatoes – 2lb 4oz (1kg) will make 4 generous portions. Once cooked and mashed, return your potatoes to a very gentle heat, add 250g (9oz) crème fraîche and 6-8 tbsp milk, then stir through to make a purée. Vigorously beat in 12oz (350g) grated cheese (a mix of mozzarella and Gruyère works well), until melted and piping hot.
Could these crispy, crunchy, spicy potatoes be better than chips? We think so – and they're quick and easy to cook, too. There's no peeling required; just cut your potatoes into wedges, toss in oil until fully coated, then add plenty of sea salt and smoked paprika. Spread the wedges out onto baking trays without crowding them (which will make them soggy) and bake in a hot oven for around 35 minutes until crisp and golden.
A real crowd-pleaser, crushed new potatoes have crispy, crunchy edges and are wonderfully fluffy in the centre. Steam your potatoes until soft and tender, pop them onto an oiled baking tray, then crush them with the back of a fork. Drizzle generously with olive oil and plenty of seasoning, then bake in a hot oven for 45 minutes until golden.
There are a few simple tips for perfect roast potatoes (crunchy on the outside, fluffy on the inside). First, you'll need to use floury potatoes (and not waxy ones); they should be steamed until tender, then roughened up in a colander. Second, the hot potato must go into hot fat in a hot oven. The choice of fat is up to you, but there should be a decent amount to baste the potatoes with as they roast. You'll need plenty of sea salt to season your potatoes, too. One final tip: always make more potatoes than you think you'll need. Everyone will want a second helping!
The classic French potato gratin, dauphinois, takes ages to prepare and cook – but with our recipe you can achieve gorgeous, creamy potatoes with a crunchy topping in a quarter of the time. Cook waxy potatoes whole, in their skins, until just tender, coarsely grate, then put them in a dish with seasoning, a good knob of melted butter and enough single cream to coat the potatoes. Bake in a very hot oven for 25 minutes, until crisp and deliciously golden brown.
Everyone loves a classic potato salad. Whether you prefer yours drenched in vinaigrette, mayonnaise or a creamy ranch dressing, our top tip is to dress the potatoes while they're still warm – this way, they'll absorb the flavours from the dressing. Good old-fashioned salad cream works a treat, as it's much more acidic than mayo. For plenty of flavour, add a little French mustard and some fresh herbs (if you like, you can add some chopped crispy bacon, too).
Although shop-bought coleslaw is a safe back-up plan, you can't beat the crispy freshness of homemade. Allow around 9oz (250g) shredded vegetables for 4 people. A combination of white and red cabbage, carrots and red onion works well, perhaps with some fennel or Brussels sprouts for extra flavour and crunch. Mix in 3 tbsp mayonnaise – or, if you prefer, half and half mayo and thick yogurt – then add a spoonful of Dijon mustard. To complete the dish, add some fresh, soft herbs (such as parsley or coriander), and a good squeeze of lemon or lime.
A fresh pineapple salsa takes lamb chops or a simple piece of grilled salmon or chicken to the next level. It's quick and easy to prepare, and can be made in advance, too. Peel a medium-sized pineapple and chop the flesh into chunks. Add some finely chopped red onion and cucumber, a small red chilli (also finely chopped), 2 tbsp olive oil, and the zest and juice of a lime. Season well, then stir in some chopped coriander to serve.
Cheap, easy, speedy, full of flavour – not to mention an excellent way to use up vegetables hanging around the fridge – there are so many reasons to love a chilled noodle salad. Toss cooked and cooled noodles in sesame oil, then add whatever vegetables you have to hand; matchsticks of carrot and cucumber, sliced onions, edamame beans and frozen peas all work well. Add lime juice and zest, soy sauce (to taste) and some toasted sesame seeds before serving.
A real taste of summer that'll give you a lift at any time of year, this is a heavenly combination; the saltiness of the feta cheese contrasts perfectly with the sweet watermelon. Simply toss chunks of watermelon in a little olive oil, a squeeze of fresh lemon juice and plenty of black pepper, then crumble over some feta. The cheese is usually salty enough on its own, but you can add extra salt if you like. Scatter over some fresh mint to serve.
In Italian cooking, many dishes are made using few ingredients – but to make these dishes sing, only the very best quality ingredients must be used. This tomato salad is no different; when you have ripe, fragrant tomatoes, they need little embellishment. Just add a drizzle of olive oil, a small amount of sweet balsamic glaze, and plenty of sea salt to bring out the flavour of the tomatoes. Add some freshly picked basil, and there you have it: a fabulously easy side.
This crunchy, creamy, vibrant salad is pretty filling, so you won't need an extra side dish to go with it. For 4 people, slice up 2 avocados, 4 boiled eggs, a cucumber and 5oz (150g) blanched broccoli. Drizzle over a buttermilk dressing made with 5fl oz (150ml) buttermilk, 4 tbsp thick yogurt, 2 crushed garlic cloves and a squeeze of lemon. Season well; eggs and avocado need a good grinding of sea salt to bring out their flavour.
Now read our top tips and tricks for cooking vegetables (and discover what you've been doing wrong)