5-Ingredient Side Dish Recipes

Photo: Helen Norman

We've gathered a bounty of beautiful sides, perfect for pairing with our main dishes. Can't choose? Put together a sampler of our fresh salads.

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1 of 31

Penne with Green Beans and Tomatoes

Photo: Hector Sanchez

Recipes: Penne with Green Beans and Tomatoes

Add zing to your salads with fresh dill, or swap it for basil, mint, or parsley. For pasta, try using whole wheat for its earthy, toothsome quality; any kind will do.

2 of 31

Grilled Jalapeño-Lime Corn on the Cob

Photo: Jennifer Davick; Styling: Amy Burke

Recipe: Grilled Jalapeño-Lime Corn on the Cob

Add south-of-the-border flavor to buttery grilled corn with jalapeño peppers, cilantro, and lime juice.

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Skillet Cornbread

Photo: Hector Sanchez

Recipe: Skillet Cornbread

Quickly incorporate the hot bacon drippings into the batter with a fork. When you pour it back into the hot skillet, listen for the sizzle. That sound means your crust will be dark golden and crisp.

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Uncle Jack's Mac-and-Cheese

Photo: Hector Sanchez

Recipe: Uncle Jack's Mac-and-Cheese

Classic cafeteria-style goodness, this recipe yields enough to serve as a side for a crowd, or it could be dinner for a family of four. Recipe by Pam Rawlinson, North Augusta, South Carolina.

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Baked Zucchini Chips

Photo: Hector Sanchez

Recipe: Baked Zucchini Chips

Serve these crispy baked chips as a side or an app.

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Zucchini-Carrot Salad with Catalina Dressing

Photo: Hector Sanchez

Recipe: Zucchini-Carrot Salad with Catalina Dressing

Dress thinly sliced vegetables with our fresh take on catalina dressing—inspired by two Birmingham chefs, Wil Drake and Roscoe Hall—and garnish with any fresh herbs you like.

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Spiced Eggplant Cutlets with Chickpea-Feta Salad

Photo: Jennifer Davick

Eggplant slices tend to shrink significantly as they cook, so start with hearty 1-inch-thick slabs.

Recipe: Spiced Eggplant Cutlets with Chickpea-Feta Salad

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Green Machine Salad

Photo: Hector Sanchez

Recipes: Green Machine Salad

There's enough acidity to keep the apples from turning brown if made up to three hours ahead. Use a vegetable peeler to transform asparagus into thin ribbons, a technique that also works well with carrots.

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Snappy Pea-and-Herb Salad

Photo: Hector Sanchez

Recipe: Snappy Pea-and-Herb Salad

Serve this fragrant side with just about any grilled meat; it plays well off smoky, charred flavors. Toss in feta cheese and shrimp to turn it into a main.

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Strawberry-Tomato Salad

Photo: Hector Sanchez

Recipe: Strawberry-Tomato Salad

Look for mini multicolored tomatoes at the supermarket. Toss them with strawberries for a surprising combo to serve with grilled salmon, chicken, or pork.

11 of 31

Braised White Turnips

Photo: Hector Sanchez

Recipe: Braised White Turnips

This recipe is a simple way to create a delicious and beautiful side dish for your Thanksgiving table. If you prefer single-item sides rather than casseroles, or gratins, then dishes like these Braised White Turnips are the perfect dishes for you. These are cooked in butter, then simmered first in vinegar, then after in honey and butter, to create a beautiful combination of sweet-and-sour-tasting turnips. We based this recipe on one from Atlanta chef Linton Hopkins found in the book Lodge Cast Iron Nation. Use small Japanese turnips from farmers' markets, or peel and cut larger turnips into 1- to 2-inch cubes.

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Smashed Fried Okra

Photo: Hector Sanchez

Recipe: Smashed Fried Okra

What a revelation! Use a meat mallet to smash okra and create more surface area for crispy-brown goodness. Try this at home.

13 of 31

Skillet-Roasted Okra and Shrimp

Photo: Hector Sanchez

Recipe: Skillet-Roasted Okra and Shrimp

Adapted from Virginia Willis' book, Okra, published by The University of North Carolina Press, this fast sauté is great over grits or a bed of arugula.

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Fresh Corn Quinoa

Photo: Melina Hammer

Recipe: Fresh Corn Quinoa

Fresh Corn Quinoa combines corn kernels, chard basil, and mint with red quinoa for a quick and tasty side dish. Try it with Rosemary Chicken.

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Any Greens Sauté

Photo: Alison Miksch

Greens can be cooked in minutes over high heat, making it possible to serve collards on a busy weeknight. Try this recipe with whatever green you've got on hand, or mix a few varieties together.

Recipe: Any Greens Sauté

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Classic Fresh Field Peas

Photo: Iain Bagwell

Recipe: Classic Fresh Field Peas

Smoky ham hocks enrich the broth, yielding a delicious pot of field peas. Try smoking your own hocks--they will yield roughly double what you'll get from store-bought hocks.

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Charred Eggplant with Miso Dressing

Photo: Iain Bagwell

Recipe: Charred Eggplant with Miso Dressing

Miso is a Japanese staple with a slightly salty, pungent flavor. Find it in the international or refrigerated aisle at your grocery store.

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Hot Bacon Caprese Salad

Photo: Iain Bagwell

Recipe: Hot Bacon Caprese Salad

Update the Italian tomato salad with a rich, tart dressing.

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Grilled Mexican Corn Salad

Photo: Iain Bagwell

Recipe: Grilled Mexican Corn Salad

This recipe is an off-the-cob play on a popular Mexican street dish.

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Zucchini-Potato Casserole

Photo: Iain Bagwell

Recipe: Zucchini-Potato Casserole

This elegant tian, a French dish of layered vegetables, is delicious warm or at room temp.

21 of 31

Mediterranean Green Beans

Photo: Iain Bagwell

Recipe: Mediterranean Green Beans

Use the olive mix to dress other veggies, such as tomato wedges, cooked baby potatoes, or roasted bell peppers.

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Grilled Squash and Salsa Verde

Photo: Hector Sanchez

Recipe: Grilled Squash and Salsa Verde

Pepitas, goat cheese, and homemade Salsa Verde jazz up this simple veggie.

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Scallion-and-Benne Cucumber Noodles

Photo: Hector Sanchez

Slice the cucumbers just until you reach the seeds, but no farther or the noodles become raggedy. Pair with fish or shrimp.

Recipe: Scallion-and-Benne Cucumber Noodles

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Tortelloni-and-Grilled Vegetable Salad

Photo: Hector Sanchez

Recipe: Tortelloni-and-Grilled Vegetable Salad

This versatile pasta pairs with any grilled vegetable, so use what you have on hand or what looks best at the farmers' market.

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Tomato-and-Gorgonzola Pasta Salad

Photo: Hector Sanchez

Recipe: Tomato-and-Gorgonzola Pasta Salad

We love juicy beefsteaks for their sweet, intense flavor. Colorful small tomatoes and any crumbled cheese work well here too.

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Whipped-Cream Corn Salad

Photo: Hector Sanchez

Recipe: Whipped-Cream Corn Salad

To make ahead, prepare recipe as directed through Step 1. Cover and chill up to 24 hours. Let stand at room temperature 30 minutes, and proceed with recipe.

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Sweet Pea-and-Mint Pasta Toss

Photo: Hector Sanchez

Recipe: Sweet Pea-and-Mint Pasta Toss

Serve this minty side with grilled shrimp for a quick company-worthy dinner. Can't find torcetti? Use cavatappi or gemelli.

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Watermelon-and-Feta Orzo Salad

Photo: Hector Sanchez

Recipe: Watermelon-and-Feta Orzo Salad

Punch up this classic pairing of watermelon and feta with peppery watercress or arugula.

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Candied Roasted Squash

Photo: Helen Norman

Recipe: Candied Roasted Squash

A recipe with only three ingredients calls for smart technique and a little bit of finesse. Score the squash flesh to create more surface area for caramelizing.

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Sautéed Mushrooms

Photo: Helen Norman

Recipe: Sautéed Mushrooms

Any types of mushrooms work well here. Sear them in batches, without crowding, in a hot skillet so that they will take on color without steaming.

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5-Ingredient Side Dish Recipes

1 of 31

Penne with Green Beans and Tomatoes

2 of 31

Grilled Jalapeño-Lime Corn on the Cob

3 of 31

Skillet Cornbread

4 of 31

Uncle Jack's Mac-and-Cheese

5 of 31

Baked Zucchini Chips

6 of 31

Zucchini-Carrot Salad with Catalina Dressing

7 of 31

Spiced Eggplant Cutlets with Chickpea-Feta Salad

8 of 31

Green Machine Salad

9 of 31

Snappy Pea-and-Herb Salad

10 of 31

Strawberry-Tomato Salad

11 of 31

Braised White Turnips

12 of 31

Smashed Fried Okra

13 of 31

Skillet-Roasted Okra and Shrimp

14 of 31

Fresh Corn Quinoa

15 of 31

Any Greens Sauté

16 of 31

Classic Fresh Field Peas

17 of 31

Charred Eggplant with Miso Dressing

18 of 31

Hot Bacon Caprese Salad

19 of 31

Grilled Mexican Corn Salad

20 of 31

Zucchini-Potato Casserole

21 of 31

Mediterranean Green Beans

22 of 31

Grilled Squash and Salsa Verde

23 of 31

Scallion-and-Benne Cucumber Noodles

24 of 31

Tortelloni-and-Grilled Vegetable Salad

25 of 31

Tomato-and-Gorgonzola Pasta Salad

26 of 31

Whipped-Cream Corn Salad

27 of 31

Sweet Pea-and-Mint Pasta Toss

28 of 31

Watermelon-and-Feta Orzo Salad

29 of 31

Candied Roasted Squash

30 of 31

Sautéed Mushrooms

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