Side Dishes Recipes
Easy, flavour-forward side dishes—salads, veg, grains, and breads—to complete any meal. Make-ahead tips, storage times, and pairing notes.
Caramelized Cabbage + Honey-Boursin Cream 🥬✨
Caitlin Latessa-Greene adapted by JojoM
Roasted Cauliflower Salad + Lemon Dill Tahini Drizzle 🥗✨
Caitlin Latessa-Greene adapted by JojoM
Crispy Cheesy Potato Balls 🧀🥔 (Golden & Melty Snack)
Alex Joy (adapted by JojoM)
Creamy Homemade Mushroom Soup by Chef RV
Chef RV Manabat adapted by JojoM
Chef RV’s Flavor-Packed Java Rice Recipe
Chef RV Manabat adapted by JojoM
Crispy Lumpiang Shanghai with Cheesy Twist
Chef RV Manabat adapted by JojoM
Creamy French Gratin Dauphinois – Cozy Comfort Food
Ron Adelaar adapted by JojoM
Crispy Brussels Sprouts with Whipped Ricotta & Honeyed Hazelnuts
Caitlin Latessa-Greene (Star Infinite Food) adapted by JojoM
Crispy Carrot Fries + Honey Ricotta & Pistachio Crunch
Caitlin Latessa-Greene adapted by JojoM
Crispy Carrot Fries with Whipped Honey-Ricotta & Pistachio Gremolata
Caitlin Latessa-Greene (Star Infinite Food) adapted by JojoM
Crispy Vertical Potato Bake 🥔🔥 (Show-Stopping Side Dish)
Alex Joy (adapted by JojoM)
Easy Gochujang Kimchi Recipe (Spicy & Fermented Korean Side)
Chef RV Manabat adapted by JojoM
Intro
This collection gathers your best side dishes, sides, and accompaniments—from crisp salads and roasted vegetables to rice, breads, and quick wok-fries. The goal: add colour, texture, and balance to mains with minimal faff. You’ll find 10-minute cold sides for busy nights, tray-bakes that hold well for gatherings, and restaurant-style veg with bright dressings. Use Quick Picks to jump to crowd-pleasers, the Make-Ahead & Storage table to plan smarter, and the Compare grid to choose by time, skill, and how well each side keeps on a buffet.
Quick Picks
- 10-minute crunch: Crunchy Asian Cucumber Salad
- Roast-to-table star: Caramelized Cabbage + Honey-Boursin Cream
- Potato favourite: Ultimate Crispy Smashed Garlic Parmesan Potatoes
- Rice upgrade: Ultimate Cantonese Fried Rice
- Hot wok greens: Sweet & Savory Honey Miso Broccoli Stir Fry
Make-Ahead & Storage
| Item | Fridge | Freezer | Reheat/Serve Tips |
|---|---|---|---|
| Asian Cucumber Salad | 2 days | Not suitable | Serve well-chilled; drain excess liquid and refresh with rice vinegar. |
| Caramelized Cabbage + Honey-Boursin Cream | 3 days | Not ideal | Rewarm 180 °C on a tray to keep edges caramelised. |
| Crispy Smashed Garlic Parmesan Potatoes | 3 days (parboiled) | 1 month (parboiled) | Smash and roast at 220 °C to serve; finish with parmesan. |
| Ultimate Cantonese Fried Rice | 3 days | Not ideal | Reheat in a hot pan; add a splash of water and toss quickly. |
| Honey Miso Broccoli Stir Fry | 2 days | Not ideal | Reheat fast in a hot wok; avoid overcooking florets. |
| Creamy Gratin Dauphinois | 2–3 days | 2 months (unbaked) | Bake from chilled until bubbling; brown under grill to finish. |
Compare Popular Options
| Dish/Item | Time | Skill | Make-ahead | Best with / Notes |
|---|---|---|---|---|
| Asian Cucumber Salad | 10 min | Easy | ★★★☆☆ | Bright, low-fat; pairs with grilled meats or spicy mains. |
| Caramelized Cabbage + Boursin | 45–55 min | Easy | ★★★★☆ | Sweet–savory showpiece; great with roasts or rich mains. |
| Crispy Smashed Potatoes | 60–70 min | Easy | ★★★★★ | Parboil ahead; superb for crowds and gravy-friendly. |
| Cantonese Fried Rice | 35 min | Intermediate | ★★★☆☆ | Use day-old rice; flexible add-ins. |
| Honey Miso Broccoli | 15–20 min | Easy | ★★☆☆☆ | Serve immediately for snap and gloss. |
| Brussels Sprouts w/ Ricotta & Hazelnuts | 30–35 min | Intermediate | ★★★☆☆ | Contrast of crisp + creamy; drizzle honey at serving. |
Techniques That Matter
- Parboil, then roast: For extra-crisp potatoes, steam-dry after parboil and rough up edges.
- Day-old rice wins: Cook, chill, and spread rice to dry for distinct, bouncy fried rice grains.
- Salt + acid balance: Finish veg with lemon/lime or mild vinegar to lift richness from mains.
- Tray spacing: Don’t overcrowd—hot air needs room for caramelisation, not steaming.
- Wok heat management: Preheat until shimmering; stir-fry in batches for sear and colour.
- Dress at the end: Toss salads and roasted veg with dressing right before serving to keep texture.
Common Mistakes & Fixes
- Soggy roasted veg → Use a hotter oven, larger tray, and dry veg well.
- Gluey fried rice → Too fresh rice; switch to chilled day-old and fry hotter.
- Watery cucumber salad → Salt and drain slices 10–15 min before dressing.
- Bland sides → Finish with fresh herbs, toasted nuts, or a squeeze of citrus.
- Split creamy gratin → Simmer cream/garlic first and bake gently; rest 10 min before slicing.
Serving Ideas / Planner’s Notes
- For a table of four, aim for 1 salad, 1 hot veg, 1 starch; add a sauce to tie flavours together.
- Balance temperatures and textures: one chilled, one crispy, one creamy.
- Keep at least one vegetarian and one gluten-free side for mixed groups.
- Garnish smartly: herbs, chilli oil, or citrus zest provide lift without extra cooking.
- Hold roasted sides on racks at 95–100 °C to keep crisp without drying out.
Featured Links
Round out your spread with crowd-pleasers like Crispy Brussels Sprouts with Whipped Ricotta & Honeyed Hazelnuts and a lighter pan option, 10-Minute Garlic Spinach & White Bean Skillet.