31 Best Pot Roast Sides

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Sprouted Buckwheat Salad with Pesto Salad

Sprouted Buckwheat Salad With Basil Pesto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup sprouted buckwheat groats
• 2 cups water or vegetable broth (for cooking sprouts)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup finely chopped red onion
• 1/4 cup toasted pine nuts
• 1/3 cup basil pesto
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1/4 cup shaved Parmesan cheese

Instructions

1. 1. If using sprouted buckwheat, rinse well. Cook in simmering water per package directions until tender, then drain and cool.
2. 2. In a large bowl, combine buckwheat, tomatoes, cucumber, red onion, and pine nuts.
3. 3. Whisk together pesto, olive oil, lemon juice, salt, and pepper; pour over salad and toss to coat.
4. 4. Top with Parmesan shavings and serve.

2. Slow Cooker Creamed Corn

Slow Cooker Creamed Corn is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT4H · Total: PT4H5M · Yield: [’12’, ’12 servings’]

Slow Cooker Creamed corn is a delectable side dish for family meals! Cooking it in the slow cooker with only 5 minutes of prep is an added perk.

Ingredients

• 2 lbs (32 oz) frozen corn (don’t thaw) or fresh corn, if you have some
• 8 oz block cream cheese
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup butter
• 3 tablespoons sugar
• 1 teaspoon salt
• black pepper, to taste

Instructions

1. all the ingredients into the base of your crock-pot.
2. a wooden spoon to roughly “combine” everything.  Once the milk and cream hit the frozen corn, it will become a solid mass, but don’t worry.  It doesn’t need to be a thorough mix job.  It’s going to look like frozen chunks of ingredients, in the beginning.  Nothing will be evenly distributed.
3. the cover on your slow cooker and cook on low for 4 hours.
4. the end of three hours, the creamed corn ingredients will have all started to meld and come together.  The sauce will still be too loose at this point though.  Give it a little stir if you like, but wait the full four hours before turning off the slow cooker.
5. to let the creamed corn continue to cook for the full 4 hours.  That last hour is when the sauce begins to thicken and become creamy and delicious.

3. Green Salad with Strawberry and Balsamic Vinaigrette

Green Salad with Strawberry and Balsamic Vinaigrette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 cups mixed greens (such as arugula, spinach, and butter lettuce)
• 1 cup fresh strawberries, hulled and sliced
• 1/4 cup crumbled feta or goat cheese (optional)
• 1/4 cup toasted almonds or walnuts
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions

1. 1. Slice strawberries; in a large bowl, combine greens with strawberries, cheese, and nuts.
2. 2. Whisk olive oil, balsamic, honey, salt, and pepper to make the dressing.
3. 3. Drizzle dressing over salad and toss gently to coat just before serving.

4. Twice Baked Potato Casserole

Twice Baked Potato Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1H · Total: PT1H40M · Yield: 5

This twice baked potato casserole side dish is filled with cheese and bacon and delicious seasonings!

Ingredients

• 4 large russet potatoes
• ½ cup heavy cream
• ¼ cup salted butter
• ¼ cup sour cream
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried parsley
• 1 cup shredded cheddar cheese, divided
• 4 strips bacon, cooked and chopped

Instructions

1. Preheat oven to 400 degrees. Clean potatoes and use a fork to poke a few holes around theoutside of each potato. Bake in the oven for one hour, until cooked through.
2. Remove the potatoes from the oven and allow to cool enough to touch. Slice each potato in halfand remove the cooked potato from the inside and place it in a large bowl.
3. Add the heavy cream, butter, sour cream, salt, pepper, and parsley to the bowl. Stir or mix with a hand mixer until well combined.
4. Add ¾ cup cheddar cheese and the chopped bacon. Reserve one tablespoon of chopped bacon for garnish, if desired. Stir until the cheese and bacon are mixed with the other ingredients.
5. Spread the potato mixture in a casserole dish and top with remaining cheese and bacon.
6. Return to the oven to cook for 20 to 30 minutes, until cheese on top is melted.

5. Slow Cooker Garlic Parmesan Mushrooms

Lazy Slow Cooker Garlic Parmesan Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT300M · Total: PT310M · Yield: [‘8’, ‘8 servings’]

Slow cooker garlic parmesan mushrooms are the ultimate slow cooker side dish. This easy and flavorful dish will instantly elevate any meal you choose to add it to!

Ingredients

• 3 lbs mushrooms (baby bella and white button mushrooms both work well. I like to use a mixture of both when I can )
• ½ cup parmesan cheese (fresh grated is always best, when possible)
• ½ cup onion (diced)
• ⅓ cup olive oil
• 5 cloves garlic (freshly pressed (you can use the jarred, minced kind if you prefer))
• 2 tablespoons ranch dressing mix (see notes above if you would like to make your own)
• 1.5 tablespoons fresh dill, divided (finely chopped)

Instructions

1. clean mushrooms by wiping off any dirt with a damp paper towel and cut off the end of the stem
2. Add mushrooms to slow cooker.
3. add remaining ingredients into slow cooker and stir
4. cover and cook on low for 4-6 hours
5. optional: sprinkle additional grated parmesan cheese and fresh chopped dill on top when serving.

6. Buttermilk Biscuits

Buttermilk Biscuits is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT18M · Total: PT28M · Yield: [’12’, ’12 biscuits’]

Light, fluffy, and buttery, these biscuits are perfect for mornings, dinners, or tea time.

Ingredients

• 2 cups (260 grams) all-purpose flour
• 2 cups (250 grams) cake flour
• 2 tablespoons (25 grams) granulated sugar
• 4 teaspoons (15 grams) baking powder
• 1 1/2 teaspoons (9 grams) kosher salt
• 1 teaspoon (6 grams) baking soda
• 2 sticks (226 grams) unsalted butter (very cold)
• 1 1/2 cups (375 milliters) buttermilk (very cold)
• 1/4 cup (57 grams) unsalted butter (melted, for brushing the baked biscuits)

Instructions

1. Preheat your oven to 400°F (204°C). Line a sheet pan with parchment paper or a silicone baking mat.

Prepare the Buttermilk Biscuit Dough

1. Combine, then sift, the all-purpose flour, cake flour, baking powder, sugar, salt, and baking soda into a large mixing bowl.Grate the cold butter into the flour mixture. Use your fingers to toss the butter into the dry ingredients to create a coarse, cornmeal-like mixture.
2. Pour the cold buttermilk into the mixture and gently fold everything together just until the dough comes together. Try not to overwork the dough.

Roll the Biscuits

1. Press the biscuit dough into a rectangular shape, then fold the dough in thirds- letter-style-and use a rolling pin to roll the dough out again into a rectangle.
2. Fold the dough again and roll it back out one more time before folding it a third (and final) time. Wrap the dough and allow it to rest in the fridge for 30 minutes. This resting time isn’t mandatory, but it will keep the dough from shrinking back when you go to roll it out a final time.
3. Roll the dough out until it is 3/4″-1″ thick. The rectangle should be approximately 10″ x 6″.Press a floured, round biscuit cutter straight down and pull straight up into the dough to cut out rounds. Don’t twist the biscuit cutter or you’ll seal the dough, which will prevent the biscuit from rising fully. Cut the biscuits as close together as possible to get the most out of this first roll.
4. Gather any scraps of dough and press them firmly together until they stick to one another. Lightly roll the dough out to 1″ thick and recut.Arrange the biscuits on the prepared sheet pan.

Bake the Buttermilk Biscuits

1. Make a dimple in the top of each biscuit with your knuckle or fingertip. This creates an even surface in the baked biscuit which will prevent the center from bulging up.
2. Bake the biscuits for 15-20 minutes, depending on how dark you like your biscuits. As soon as you remove the baked biscuits from of the oven, brush them lightly with the melted butter.

7. Parsnip Puree with Red Chili Flakes

Easy Parsnip Puree Recipe – 2 Ways! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘6’, ‘6 people’]

This Parsnip & Red Chili Puree is melt-in-your-mouth rich, sweet and spicy! This 4 ingredient recipe is a easy, 20 minute vegan side dish option for all occasions. Gluten free + Dairy Free + Whole30 + Paleo.

Ingredients

• 900 g 2lbs parsnips
• 1 tsp red chili flakes
• 1/4 cup unsweetened almond milk
• 1 tbsp coconut oil
• salt (to taste)
• extra coconut oil or olive oil (optional, for roasting)

Instructions Version 1: Boiled Parsnips (quick)

1. Begin by removing the tops of the parsnips and dicing them into 1″ cubes. Just like when you’re making mashed potatoes.
2. In a medium-large pot, add boiled water and the diced parsnips. If you don’t have a kettle to boil water, you can boil it in the pot before adding the parsnips.
3. Check the parsnips are ready by piercing them with a fork. If they seem soft, they’re ready.
4. Drain the parsnip pieces in a large colander.
5. Place the parsnips back into the pot they were cooked in, and add chili flakes, coconut oil, almond milk, and salt to taste.
6. Blend until it’s a smooth puree. I use a hand blender, but you could also use a standard blender or a food processor.
7. Serve and enjoy!

Version 2: Roasted Parsnips (longer, very tasty)

1. Preheat the oven to 220°C/425°F.
2. Remove the tops off and cut parsnips into 1″ cubes. Just like when you’re making mashed potatoes.
3. Place the diced parsnips on a baking sheet in a single layer with a little olive oil or melted coconut oil to prevent sticking. I sometimes just use parchment paper underneath for easier cleanup later.
4. Bake for 30 minutes, turning the parsnips over on the sheet pan halfway through.
5. When the parsnips are fork-tender they are ready to puree.
6. Place the roasted vegetable into a pot or large serving dish and add chili flakes, coconut oil, almond milk, and salt to taste.
7. Blend until it’s a smooth puree. I use a hand blender, but you could also use a standard blender or a food processor.
8. Serve and enjoy!

8. Melting Potatoes

Melting Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT1H5M · Yield: 4

Also known as Fondant Potatoes, Melting Potatoes are a tasty potato side dish that are crispy and brown on the outside and soft inside.

Ingredients

• 4 medium russet potatoes, washed and peeled
• salt and pepper to taste
• 4 tablespoons butter, melted
• 4 tablespoons butter
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 cup chicken broth

Instructions

1. Preheat oven to 450 degrees F. In a small bowl whisk together the melted butter, salt, pepper, rosemary, and thyme. Slice off ends of the potatoes. Cut into thick slices, and place in large bowl. Pour butter mixture over potatoes and mix to coat. On a rimmed baking sheet place potatoes in single layer. Roast the potatoes in the oven for 20 minutes, then flip and roast for another 15 minutes. Remove potatoes from oven and flip one more time, then pour broth over potatoes. Cut remaining butter into small cubes and place on top of the potatoes. Place back in oven and roast for another 15 minutes. Remove from oven and top with more fresh herbs if desired. Spoon sauce over potatoes before serving.

9. Seven Layer Salad

Seven Layer Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

This classic seven layer salad is a timeless gluten free side dish that is perfect for potlucks, holidays, cookouts, and any gathering where you need to feed a crowd. Crisp iceberg lettuce, sweet peas, hard boiled eggs, green onions, tomatoes, crispy bacon, and cheddar cheese are layered in a trifle bowl and topped with a creamy homemade dressing that seals in all the freshness. Best of all it can be made a day ahead, making it the ultimate stress free make ahead salad!

Ingredients

• 1 medium head Iceberg Lettuce
• 1 cup Frozen Peas, thawed
• 6 hard boiled Eggs, chopped
• 1 cup Green Onions, chopped
• 2 medium Tomatoes, coarsely chopped
• 7 slices Bacon, cooked and crumbled
• 1 cup Cheddar Cheese, shredded
• 1 cup Mayonnaise
• 1 cup Sour Cream
• 2 Tbsp. Granulated Sugar
• 1/2 tsp. Sea Salt, divided
• 1/2 tsp. Coarse Ground Black Pepper, divided

Instructions

1. Rinse iceberg lettuce and then spin in a salad spinner to get all of the excess water off. Chop the lettuce and cover the bottom of your trifle bowl. Sprinkle with salt and pepper.
2. Spread thawed peas over the lettuce layer.
3. Spread the chopped hard boiled eggs over the pea layer. Sprinkle with salt and pepper.
4. Chop the green onions and spread over the hard boiled egg layer.
5. Coarsely chop the tomatoes and spread over the green onion layer. Sprinkle with salt and pepper.
6. Crumble the bacon over the tomato layer.
7. Sprinkle the shredded cheese over the bacon layer.
8. In a mixing bowl whisk the mayonnaise, sour cream and sugar until thoroughly combined. Spread this dressing over the last cheese layer. Spread the dressing all the way to the edges to seal the salad. If you would like to you can sprinkle the top with cheese, bacon and green onions. However, I like mine with just the dressing.
9. Cover the salad with plastic wrap and refrigerate for up to one day before serving.
10. If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

10. Mashed Potato Cakes

Potato Cakes from Mashed Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT6M · Total: PT41M · Yield: [‘4’, ‘4 servings’]

If you have leftover mashed potatoes and a few staple ingredients, you can make these crispy-on-the-outside and creamy-on-the-inside Potato Cakes that are great for any meal of the day.

Ingredients

• 1 large egg
• 3 garlic cloves (minced)
• 2 cups leftover mashed potatoes (chilled)
• 1/2 cup all-purpose flour (divided, plus additional if needed (see notes))
• 1/2 cup grated Parmesan cheese
• 2 tablespoons thinly sliced chives or green onions (plus additional for serving (optional))
• 2 tablespoons vegetable oil (for frying)
• Kosher salt (for sprinkling)
• 1 cup sour cream (for serving (optional))

Instructions

1. In large bowl, whisk egg until smooth. Add garlic, potatoes, 1/4 cup flour, cheese and chives. Stir with fork until well combined. Transfer to refrigerator and chill 20 minutes.
2. Place remaining 1/4 cup flour on small plate. Divide potato mixture into 8 portions. Using lightly floured hands, shape each portion into a cake about 3 inches across and 1/2-inch thick (it’s easiest to form mixture into a ball first and then flatten into a cake). Lightly dredge both sides of each cake in flour.
3. Heat oil on large nonstick griddle over medium heat. Transfer cakes to griddle and cook 6 to 8 minutes or until golden brown and warmed through, flipping once halfway through cooking. Sprinkle with salt immediately after griddling. If you don’t have a griddle, you can brown the cakes in batches in a large nonstick skillet. Before starting, preheat oven to 200 degrees F, then transfer cooked cakes to rimmed baking pan in oven to keep warm while repeating cooking process with remaining cakes, wiping out pan in between batches.
4. Serve cakes warm, garnished with sour cream and additional chives, if desired.

11. Collard Greens Stir Fry

Collard Greens Stir-Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘4’]

Collard greens stir-fry is the perfect quick and easy side for your entrée. Thinly sliced and quickly sautéed, you’ll have your collard greens ready in just a few minutes.

Ingredients

• 1 bunch collard greens (washed)
• 3 oz bacon, thinly sliced ((100g))
• ½ lemon ((about 1 tablespoon of juice))
• salt to taste

Instructions

1. Hold on to the part where the leaf starts on the stem, and with the other hand, pull the stem. You can also cut it out with a knife if you prefer. Do this to all leaves. Stack all of them, having the bigger leaves on the bottom. Roll them up tightly, lengthwise, and slice them very thinly, crosswise. Set it aside.
2. In a large skillet, over medium heat, fry bacon in its grease until the desired doneness. Remove it from the pan and set it aside.
3. Add collard greens to the pan and stir-fry them in the bacon grease for about 30 seconds, then, with the help of a tong or fork, turn them around and stir-fry for 30 more seconds. They should wilt and get softer, but not too much. Usually, 1 minute total is enough, but that will depend on the strength of the heat.
4. Transfer it to a serving dish, squeeze in lemon juice, correct salt if necessary, and add the reserved bacon. Serve it immediately.

12. Broccoli Cauliflower Salad

Spicy Roasted Broccoli Cauliflower Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

Transforming humble broccoli and cauliflower into a spicy, savoury salad with a punchy gochujang salad dressing and pops of raw apple cucumber and wombok for a refreshing balance.

Ingredients

• 2 cups broccoli (florets)
• 2 cups cauliflower (florets)
• 1 tbsp olive oil
• salt ( to taste)
• 1 apple cucumber (small)
• 2 wombok (leaves)
• ⅓ cup white sesame seeds (toasted)
• 2 sprigs scallion ((spring onion))
• ½ tbsp gochujang paste
• 1 tsp doenjang paste
• 1 tbsp sesame oil
• 1 tbsp water
• 1 tbsp honey
• 1 tsp` soy sauce
• 1 tsp rice vinegar

Instructions Salad

1. Preheat oven to 200°C or 400°F.
2. Trim broccoli head and cut into small florets to yield 2 cups. Repeat with cauliflower.
3. In a large mixing bowl, place broccoli and cauliflower florets and coat with olive oil and season with salt.
4. Roast broccoli and cauliflower in oven for about 10 minutes until you start to get a char on one side. Turn broccoli and cauliflower florets around and roast again for about 8-10 minutes.
5. Thinly slice apple cucumber into rounds. If you have a slightly larger apple cucumber, cut the rounds into quarters.
6. Slice 2 wombok leaves into thin strips.
7. Cut scallion (spring onions) into small rounds.
8. Over medium heat, toast sesame seeds in fry pan until golden brown.

Salad Dressing

1. In a small mixing bowl, place gochujang, doenjang and water.
2. Mix until you have a smooth paste.
3. Add sesame oil, soy sauce and honey.
4. Mix until well combined.

Assembly

1. Use a large platter and place apple cucumber slices, and cut wombok on the bottom.
2. Layer with roasted broccoli and cauliflower.
3. Dress well with spicy gochujang salad dressing.
4. Sprinkle with toasted sesame seeds and scallion (spring onions) .
5. Serve.

13. Little Gem Caesar Salad

Little Gem Caesar Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

Crisp heads of Little Gem lettuce are the perfect size for individual servings. They make a lovely presentation when sliced in half and drizzled with our easy Caesar salad dressing, shards of Parmesan cheese and crushed, crunchy croutons.

Ingredients

• 4 cups of Little Gem lettuce
• 1 cup Caesar Salad Dressing
• 4 ounces Parmesan cheese
• 1 cup salad croutons (lightly crushed)
• Salt and pepper

Instructions

1. Rinse the Little Gem lettuce heads under cold tap water, drain and pat dry with a paper towel. Slice each head in half and place two halves on each of 4 chilled salad plates.
2. Spoon 2 tablespoons of Caesar salad dressing onto each serving, add shards of Parmesan cheese and 2 tablespoons of croutons to each serving.

14. Maple Dijon Glazed Carrots

Maple Dijon Glazed Carrots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Yield: [‘6’]

Sweet, roasted carrots with a delicious maple dijon glaze! Perfect for the holidays!

Ingredients

• 2 lbs. carrots (cleaned, peeled and cut into sticks)
• 1 1/2 teaspoons dried thyme
• Salt and pepper (to taste)
• 3 tablespoons butter (cut into smaller pieces)
• 2 tablespoons maple syrup
• 1 teaspoon honey dijon mustard

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Place carrots on large baking pan.
3. Season with thyme, salt and pepper.
4. Scatter butter pieces on top of carrots.
5. Bake for 50-60 minutes or until carrots are fork tender.
6. Remove from oven and transfer to serving bowl or platter.
7. In a small bowl combine the maple syrup and mustard.
8. Pour mixture over carrots and stir until all carrots are glazed.

15. Crock Pot Cheesy Potatoes

Slow Cooker Cheesy Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 medium russet potatoes, peeled and diced (about 1.5 pounds)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup milk
• 2 tablespoons butter, melted
• 1 garlic clove, minced
• Salt and pepper to taste
• 2 tablespoons chopped chives or green onions (optional)

Instructions

1. 1. Place potatoes in slow cooker; whisk together sour cream, milk, melted butter, garlic, salt, and pepper; pour over potatoes.
2. 2. Cover and cook on low for 4-5 hours or until potatoes are tender.
3. 3. Stir in cheddar until melted and creamy; taste and adjust seasoning.
4. 4. Garnish with chives and serve.

16. Baked Sweet Potato Fries

Baked Sweet Potato Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 Servings’]

Crispy, golden, and perfectly seasoned, these baked sweet potatoes are so easy to make! Perfect as a side, for anytime snacking, and as a fuss-free appetizer!

Ingredients

• 2.2 lbs / 1 kg Sweet Potatoes (Well scrubbed)
• 3-4 Tbsp Olive oil
• 1.5 tsp Paprika or Degi Mirch powder
• 1.5 tsp Dried Thyme
• 1 tsp Oregano
• Salt to taste

Instructions

1. Preheat the oven to 220 C / 425 F.
2. Thickly slice the sweet potatoes lengthwise. 2.2 lbs / 1 kg Sweet Potatoes
3. Put the sliced sweet potatoes in a large bowl.
4. Add the olive oil, salt, paprika, dried oregano, and thyme and mix well.3-4 Tbsp Olive oil, 1.5 tsp Paprika or Degi Mirch powder, 1.5 tsp Dried Thyme, 1 tsp Oregano, Salt to taste
5. Spread out evenly on a baking sheet.
6. Bake for 15-20 minutes at 220 C / 425 F , turning the wedges every 10 minutes until cooked through and lightly browned.
7. I like to put them under the broiler for the last 4-5 minutes to make them extra crispy and blistered.
8. Serve warm or at room temperature with any sauce of your choice. Enjoy!!

17. Sweet Potato Crunch

Sweet Potato Crunch is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT30M · Total: PT102M · Yield: [‘8’]

With a soft, bubbling inside, and a crunchy pecan outside, Sweet Potato Crunch is a wowing addition to any holiday or turkey dinner.

Ingredients

• 6 sweet potatoes
• 3 tablespoons butter
• 1 cup coconut milk (I like the unsweet refrigerated kind, can use canned if you prefer. Nut milk or cow’s milk works too.)
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (that means chop the pecans first, then measure.)
• ½ cup brown sugar
• 2 tablespoons maple syrup

Instructions For the Potato Mixture

1. Preheat oven to 400°
2. Pierce each potato several times with a paring knife.
3. Bake the potatoes for 1 hour, or until they are easily pierced with a fork. Remove from the oven and reduce the oven temperature to 350°.
4. Once the potatoes are cool to the touch, cut them in half lengthwise and scoop out all the flesh and place it in a mixing bowl.
5. Using a stand mixer and the wire whip attachment, whip the potatoes until they are mashed together. (a hand mixer works well too)
6. Add the butter, milk, and eggs, and whip again until they are light and fluffy.
7. Grease a 9x 13 casserole dish with butter or coconut oil spray. Place the potato mixture in the dish and spread evenly. Set aside.

For the Topping

1. Combine the pecans, brown sugar, and maple syrup in a small bowl, mix until well incorporated.
2. Spoon the topping evenly over the casserole. Bake at 350° for 30 minutes or until warmed throughout.

Make Ahead Instructions

1. Make the recipe up through spreading the sweet potato mixture in the greased casserole dish.
2. Place a couple of layers of plastic wrap lightly, but directly, over the mixture. Then cover the dish with foil.
3. Place in the freezer for up to one month.
4. To reheat, let it thaw completely, make and add the topping, then bake as directed. It’s a good idea to let the casserole come to room temperature before baking. To do this, allow it to sit out on the counter for 30 minutes prior to baking.

18. Simple Skillet Green Beans

Simple Sauteed Green Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT8M · Total: PT15M · Yield: [‘5’, ‘5 cups’]

This delicious green bean recipe is a perfect healthy side dish. They are cooked in one pot with garlic, olive oil and a little spice. It is one of the best green bean recipes because it is both quick and delicious!

Ingredients

• 2 tablespoons extra virgin olive oil
• ½ teaspoon red pepper flake, or to taste
• 1.5 pounds green beans, trimmed
• 2 cloves garlic, minced
• ½ teaspoon coarse kosher salt
• 2 tablespoons water

Instructions

1. Heat oil in a large skillet over medium-high heat. Add red pepper flake and stir to coat the pepper in the oil.
2. Add green beans and cook, stirring often until the beans are blistering and browning in areas, 5 to 7 minutes.
3. Add garlic and salt and cook, stirring constantly until the garlic is fragrant and browning, about 30 seconds.
4. Add water and immediately cover with a well-fitting lid or sheet of aluminum foil. Steam the green beans, covered, until they are bright green and crisp tender, 1 to 2 minutes. Serve immediately.

19. Grilled Peach and Burrata Salad

Grilled Peach and Burrata Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 ripe peaches, halved and pitted
• 8 oz burrata cheese, torn into pieces
• 6 cups mixed greens or arugula
• 1/3 cup toasted almonds or hazelnuts
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions

1. 1. Grill peach halves cut-side down until grill marks appear and peaches are warmed through.
2. 2. In a large bowl, toss greens with nuts; dress lightly with 1 tablespoon olive oil and balsamic vinegar.
3. 3. Arrange greens on plates, top with grilled peaches and burrata; drizzle with remaining dressing.
4. 4. Garnish with basil; season with salt and pepper; serve.

20. Burrata Caprese Salad

Burrata Caprese Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT8M · Yield: 4

This colorful Burrata Caprese Salad is the highlight of any meal. Simple yet flavorful ingredients make for this delicious salad with local tomatoes and fresh basil. Shown here with peaches and mint leaves but you can omit and just use tomatoes and basil for an equally delicious salad.

Ingredients

• Fresh Burrata Cheese
• 1 large heirloom tomato or tomatoes on the vine, sliced
• One yellow peach, sliced
• Basil leaves, whole and chopped
• Cherry Tomatoes, halved
• Mint leaves, whole and chopped
• Extra Virgin Olive Oil
• Quality Salt and Fresh Ground Pepper

Instructions

1. Gently slice your tomatos and peaches to your liking. Arrange the fruit on a large platter.
2. Generously salt the tomatoes and lightly sprinkle the peaches.
3. Place the burrata cheese next to the fruit. Open the cheese with a butter knife and pour on a drizzel of extra virgin olive oil. Sprinkle the cheese with salt.
4. Place large basil leaves under and around the salad.
5. Chop basil and mint leaves, sprinkle on the salt for garnish.
6. Finish with another drizzle of extra virgin olive oil and salt and pepper to taste.
7. Serve immediately and enjoy!

21. Creamy Cheesy Broccoli Mash with Bacon

Creamy Cheesy Broccoli Mash with Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT17M · Total: PT32M · Yield: [‘4’]

Creamy Cheesy Broccoli Mash with Bacon is a low carb, keto gluten-free side dish and a most delicious way to serve broccoli. T

Ingredients

• 4 cups broccoli florets
• 1 to 2 cloves garlic
• ½ tsp sea salt
• ¼ tsp black pepper
• 2 ½ tbsp butter (melted)
• ½ cup grated Mahon Menorca Semi-Cured Cheese, or grated Gouda Cheese (divided in half)
• 2 tbsp heavy cream
• 1 slice bacon (cooked and crumbled)

Instructions

1. Preheat oven to 350° F (180° C). Chop broccoli into florets.
2. Bring 6 cups of water to a boil in a large saucepan and add broccoli florets. Boil on medium-high for 8 to 10 minutes.
3. Drain broccoli in a colander. Stack a few paper towels together and dump broccoli onto paper towels.
4. Wrap broccoli in paper towels and press down in the colander to squeeze out any excess water.
5. Add to a food processor: the broccoli florets, garlic cloves, sea salt, black pepper, melted butter and ¼ cup of the grated Cheese.
6. Process until a smooth green paste forms.
7. Add the broccoli paste to one 24-ounce shallow baking Au Gratin dish (or divide into two 12-ounce baking dishes).
8. Spread evenly in the dish and drag a fork along the top of the broccoli mash to form grooves.
9. Drizzle the heavy cream over the top and sprinkle with the remaining ¼ cup grated cheese.
10. Bake at 350° F (180° C) for 15 minutes.
11. Once cook time is done broil on low for 2 minutes to brown the cheese lightly.
12. Remove from oven and sprinkle the cooked crumbled bacon over the top. Serve warm.

22. Garlic Parmesan Broccoli

Easy Garlic Parmesan Broccoli For The Perfect Side Dish is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: 2

This awesome easy twist to a classic side dish by adding garlic and parmesan!

Ingredients

• 1 pound Fresh or frozen broccoli
• 1-2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1 tsp ground black pepper
• 1/2 tsp minced garlic
• 1/4 cup grated Parmesan cheese
• Preheat the oven to 425

Instructions

1. Toss broccoli with olive oil, salt, pepper, and garlic.
2. Lightly oil the baking sheet (parchment paper)
3. Spread out broccoli in a single layer on baking sheet
4. Roast for 18-22 mins.
5. Once the broccoli is fork tender remove from oven
6. Sprinkle with Parmesan cheese and a sprinkle of salt and pepper. Mix up on the sheet and serve immediately.

23. Green Beans and Potatoes

Green Beans and Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

These Southern style green beans and potatoes are a hearty and flavorful side dish! This recipe is easy to make and great for any occasion. The green beans are slightly crisp while the potatoes are incredibly tender. A little bacon rounds this dish out!

Ingredients

• 4 slices bacon (sliced into 1 inch pieces)
• ½ cup onion (finely diced)
• 1 tbsp minced garlic
• pinch sea salt (to taste)
• pinch ground pepper (to taste)
• 1 pound green beans (trimmed)
• 2 cups potatoes (cut into 1 inch cubes)
• 4 cups broth (chicken or beef)
• 3 tbsp butter

Instructions

1. First, add sliced bacon to a large pot or Dutch oven over medium heat. Cook until bacon is crispy.
2. Once bacon is crispy, discard all but 2 tablespoons of cooking fat from pan. Add in diced onion, minced garlic, sea salt, pepper, and green beans to pan with bacon. Sauté on low medium heat until onions have softened slightly, about 5 minutes.
3. Then, add cubed potatoes, broth and butter to pot. Bring mixture to a boil. Boil for 2 minutes.
4. Then, turn to low medium heat, cover pan with lid and allow mixture to simmer for 30 to 35 minutes or until potatoes are fork tender. Stir occasionally.
5. Finally, serve! Serve with or without broth.

24. Creme Fraiche Mashed Potatoes with Roasted Garlic

Creme Fraiche Mashed Potatoes with Roasted Garlic is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘3’, ‘3 servings’]

Creme fraiche mashed potatoes are mixed with sweet roasted garlic and finished with fresh chives and maybe an extra dab of butter too.

Ingredients

• 2 whole garlic heads (cut in half and keeping the root end in tact)
• 5 russet potatoes (peeled and cut into 2 inch cubes)
• 1 teaspoon of Kosher salt (divided)
• 4 tablespoons unsalted butter
• 1 cup whole milk
• 4 ounces creme fraiche
• Fresh cracked black pepper
• Fresh chives (finely chopped for garnish)

Instructions

1. Pre-heat oven to 425 degrees Fahrenheit.
2. Wrap garlic heads in foil and roast in the oven for about 35-40 minutes. When done, remove from the oven, unwrap and let cool (it will be very hot) and set aside.
3. Add prepped potatoes to a pot and fill with cold water and ½ teaspoon salt. Bring to a boil and cook until potatoes are incredibly fork tender, about 20-25 minutes.
4. While potatoes are cooking, melt butter in another small pot and pour in milk, creme fraiche, ½ teaspoon of salt and squeeze in the roasted garlic cloves.. Bring to a gentle simmer (not boiling) and give everything a good whisk to break up the garlic, continue cooking just until mixture is warmed through, about 5 minutes.
5. Once the potatoes are done, drain water and place potatoes back in the same pot. Mash the potatoes a bit to give them a head start and pour milk in batches and mashing until smooth.
6. Ladle potatoes into a serving dish and garnish with black pepper and chopped chives.

25. Mushroom and Spinach Rice

Mushroom Rice Pilaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘4’]

This Mushroom Rice Pilaf recipe will take that plain box of rice in your pantry to the next level. It’s full of fragrant flavor and will fit seamlessly into your meal prep routine.

Ingredients

• 2 cups vegetable broth
• 2 stalks sage
• 1 cup water
• 1 bag Garlic and Olive Oil Banza rice
• cooking spray
• 2 cups spinach
• 1 cup mushrooms
• ½ cup white onions
• ½ cup gouda cheese
• 2 tbsp light butter (optional)

Instructions

1. Heat a sauce pan to medium heat. Then, pour in vegetable broth, water, rice, and fresh sage. Cook the rice according to the box/bag instructions.
2. While rice is cooking, finely dice mushrooms, spinach, and white onion.
3. Next, heat a skillet to medium heat and spray with cooking spray.  Add onions and sauté for 3-4 minutes. Then, add mushrooms and spinach. Turn to low heat.
4. The rice should be done soon. Remove excess liquid. Then, add cooked rice into the skillet and stir with a rubber spatula or mixing spoon. Option to fold in light butter here.
5. Grate gouda cheese over the skillet and stir until melted.
6. Serve with favorite protein or just eat it with a fork. It’s AMAZING!

26. Honey Sriracha Brussels Sprouts

Honey Sriracha Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

Sweet, savoury, spicy, crispy. Everything a great sprout should be.

Ingredients

• 4-5 cups brussels sprouts (halved)
• 3 Tbsp neutral oil
• 2 Tbsp butter
• 1/2 cup cashews
• 1 1/2 Tbsp honey
• 1 Tbsp fresh lemon juice
• 1 Tbsp Sriracha

Instructions

1. Heat the oil and butter over medium-high heat in a large 12” skillet (preferably cast iron).
2. Add in the sprouts in an even layer, cut side down.
3. Cook, undisturbed for 3-4 minutes until browned and crisp.
4. While they cook mix together the honey, lemon juice and sriracha in a small bowl. Set aside.
5. Flip the sprouts and let cook for another 2 minutes.
6. Add the cashews and a good pinch of salt and cook 2 minutes more.
7. When the sprouts look well browned remove from the heat and add the sauce. Mix well so the sprouts are all coated. Give them a sprinkle of flaky salt and serve immediately.

27. Garlic Spaghetti Squash with Zucchini

Garlic Spaghetti Squash with Zucchini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘4’, ‘4 servings’]

This garlic spaghetti squash is a fragrant and easy to make side dish, perfect alongside meat or plant-based main meals.

Ingredients

• 1 medium spaghetti squash
• 1 large zucchini
• 2 garlic cloves (minced or diced, more to taste)
• 2 tbsp thyme leaves
• 1 tbsp olive oil
• pinch salt
• pinch black pepper (optional)

Instructions

1. Preheat the oven to 200C / 390F and line a baking tray with parchment paper.
2. Cut the squash in half. Rub in a little olive oil, and then season with salt and pepper (if using). Place cut side down on the baking tray. Bake for 30-40 minutes depending upon the size of the squash until fork tender.
3. Drizzle olive oil into a pan and fry the garlic for 2 minutes. Add the sliced zucchini and thyme, and fry for 8-10 minutes or until the zucchini has some colour.
4. Once the squash has cooled use a fork to ‘fluff’ the insides so that it resembles strings. Add to a colander over a bowl to drain excess liquid.
5. Add the squash to the pan and cook for a further 2-3 minutes. Season with more salt and pepper to taste.

28. Whipped Sweet Potatoes

Whipped Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’]

For a comforting side dish, these whipped sweet potatoes really hit the spot. They are fluffy and sweet with a hint of nutmeg. Perfect to serve with Thanksgiving turkey, Christmas roast, Easter Ham, or any family dinner or holiday.

Ingredients

• 3 medium sweet potatoes (about 2# total)
• 1/2 cup heavy whipping cream
• 3 tablespoons salted butter (room temperature)
• 1/2 teaspoon nutmeg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Cook the peeled and cubed sweet potatoes in an electric pressure cooker per the INSTANT POT CUBED SWEET POTATO recipe shared above. (an alternate way is roasted in the oven – link also above)
2. Once the sweet potatoes are done, add them to a large mixing bowl.   Add the butter and it will start to melt a bit as the potatoes are hot. Using a hand mixer set on low-medium, begin to whip the butter into the sweet potatoes.
3. Once the butter and sweet potatoes are combined, slowly add in the heavy cream.  You will again mix on the low-medium speed with the hand mixer.  Scrape the edges with a rubber spatula as needed to fully combine. This should take only about 30 seconds.
4. For the final step, you will add the nutmeg and vanilla and mix again with the hand mixer for about 15 seconds.     Season with salt and pepper and stir to combine.
5. Serve and enjoy!

29. Sauteed Mushrooms with Garlic Butter

Sauteed Mushrooms with Garlic Butter is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT9M · Total: PT14M · Yield: [‘8’]

These easy sauteed mushrooms with garlic butter make the perfect low carb side for steak, chicken, or any other protein. Use as a topping for burgers and mashed potatoes or serve as a holiday side dish for Thanksgiving or Christmas!

Ingredients

• 2 lb mushrooms* ( – use any variety; cut big ones in half)
• 2 Tablespoons butter
• 1 Tablespoon avocado oil
• 3 cloves garlic ( – minced)
• chopped parsley or other herbs ( – for garnish)
• salt and pepper ( – to taste)
• 1½ Tablespoons worchesterchire sauce (OR)
• 1½ Tablespoons balsamic vinegar (OR)
• 1½ Tablespoons soy sauce (OR)
• 1½ Tablespoons white wine

Instructions

1. Wash and prep the mushrooms. Cut any large mushrooms in half so that they are all relatively the same size.
2. Heat a pan over medium high heat and add only the mushrooms in a single layer. Stir occasionally and wait for the mushrooms to release their liquid, about 3 to 4 minutes.Either drain the liquid or let it continue to reduce until it’s evaporated. This will give you a concentrated mushroom flavor that’s full of umami. Removing this liquid is key to getting a golden brown sear.
3. Once the liquid is drained or evaporated, add the oil, butter, garlic, and any flavoring (worchestershire, soy sauce, balsamic vinegar, or white wine). Continue to saute until the mushrooms turn a golden brown, about 3 to 4 minutes.
4. Turn off the heat and season with salt and pepper to taste. Garnish with chopped parsley and serve.

30. Greek Mashed Potatoes

Greek Yogurt Mashed Potatoes (with Lemon & Feta) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

These Greek Yogurt Mashed Potatoes are the perfect complement to lamb, ham, beef or poultry. These tangy lemon mashed potatoes with feta cheese will have everybody going back for a second helping!

Ingredients

• 6 garlic cloves (peeled)
• 1 1/2 pounds russet potatoes (peeled, cut into 2-inch chunks)
• 1 1/2 teaspoons kosher salt (divided)
• 1/2 cup Greek yogurt
• 1/3 cup whole milk (warmed)
• 1/4 cup unsalted butter (cut into 1/2-inch chunks)
• 1/2 teaspoon coarsely ground black pepper
• 3/4 cup crumbled feta cheese (plus additional for garnish)
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely chopped fresh oregano
• 1 teaspoon grated lemon zest

Instructions

1. Place garlic and potatoes in large pot and add just enough cold water to cover. Bring to a boil over high heat. Add 1 teaspoon salt and cook 15 to 20 minutes, or until potatoes are tender.
2. When potatoes are tender, drain well and return to pot over low heat (including garlic). Use potato masher to mash until smooth. Add yogurt, milk, butter, pepper and remaining 1/2 teaspoon salt; stir until well combined and butter is melted. Fold in cheese, lemon juice, oregano and lemon zest.
3. Serve garnished with additional cheese.

31. Slow Cooker Au Gratin Potatoes

Slow Cooker Au Gratin Potatoes Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT300M · Total: PT315M · Yield: [‘8’]

Slow Cooker Au Gratin Potatoes recipe is creamy, cheesy and simple to make and so tasty. Quick enough for a weeknight dinner but delicious enough for a holiday meal.

Ingredients

• 4 pounds russet potatoes (peeled and thinly sliced)
• ¼ cup butter
• ¼ cup flour
• 2 cups heavy cream
• 2 cups shredded cheddar jack cheese (plus more for topping)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper

Instructions

1. Add the butter to a small saucepan and cook over medium-low heat.
2. When the butter is melted, add the flour and stir to combine. Simmer until the mixture is golden and fragrant.
3. Pour in the heavy cream, garlic powder, paprika, salt, and pepper, and stir to combine. Bring the mixture to a simmer. Remove the pan from heat and stir in the cheese.
4. Spray the slow cooker with nonstick cooking spray and arrange slices of potatoes in a single layer in the bottom of the pot. Spread ¼ of the cheese mixture over the top of the potatoes.
5. Continue layering the potatoes and cheese until all the ingredients have been used, making sure to end with a layer of cheese on top.
6. Place the lid on the slow cooker and cook on high for 4 to five hours. After three hours of cooking, stir the potatoes to bring the potatoes on the bottom to the top of the pot and return the lid.
7. Around 15 minutes before you’re ready to serve your potatoes, remove the lid and sprinkle a layer of cheese over the top.
8. Return the lid to the pot and allow the cheese to melt, then serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.