8 Go-With-Anything Spring Sides to Brighten Your Table
Roasted Spring Vegetables with Mustard-Sherry Vinaigrette
For a fresh pop of flavor, we drizzle roasted spring vegetables with a vinaigrette. If you can find small salad turnips, try them in place of radishes.
Roasted Carrots with Pine Nut Gremolata
Starting the carrots at a high temp gives them a pretty browned exterior; finishing at a lower temp makes them tender. Pair with chicken or fish.
Herby Shallot Toasts
These toasts are an easy starter for any meal or a fun side for steak night. Slightly sweet, nutty Manchego cheese pairs well with the savory shallot flavor, but any hard grating cheese would taste great.
Millet and Tomatoes
Millet is a naturally gluten-free whole grain with a nutty corn flavor. Look for it in bulk bins or on the grains aisle. If you can't find it, substitute quinoa or farro.
Radicchio and Chickpea Salad with Lemon-Tahini Vinaigrette
Serve as a side with grilled lamb chops or chicken or double it for a satisfying vegetarian main. For a kid-friendly version, swap chopped romaine or spinach for the radicchio.
Curried Peas with Mint and Lime
Green peas are a freezer staple, making this side dish that much easier to bring together. Serve this herby side with roast beef or lamb. Stir any leftover peas into an Indian-style curry on another night.
Radish, White Bean, and Olive Salad
This quick side is all about texture, from the meaty olives to the creamy cannellini beans and crunchy radishes. The mild bean makes the salad a great match for nearly any main.
Braised Fingerling Potatoes with Oregano and Thyme
A stovetop sauté and an oven braise gives the spuds a bronzed exterior and creamy interior. The stock mixture reduces in the oven, giving the potatoes their own rich gravy. Serve with a simply roasted chicken or pork loin.