Side Dish recipe collection

Grilled corn and tomato salad tosses smoky charred corn kernels with sweet cherry tomatoes, red onion, and a light rice vinegar dressing. A make-ahead summer side that's even better the next day.

Roasted garlic mashed potatoes get a double hit of garlic: sweet roasted cloves mashed to a paste plus minced garlic simmered right with the potatoes. Creamy, buttery, and rich with mellow roasted flavor.

This easy roasted garlic paste is so versatile and delicious, it can be spread over the pizza crust, bread, or even mixed with pasta salad. It brings the garlic and roasting flavors at the same time, but without the spiciness from the raw garlic.

Roasted garlic cream cheese spread with brandy-soaked currants and toasted almonds makes an elegant appetizer for entertaining.

This is excellent served as a spread over fresh French bread or roasted potatoes.

Slightly crusty roasted potatoes, bacon and a tangy sweet and sour vinaigrette. A classic improved just in time for Oktoberfest!

Instead of steaming or boiling the green beans, let's roast them instead. Roasting develops tons of flavors into green beans, also gives a very nice texture. This simple recipe is quick, easy and tasty.

Warm, soft in the inside, crispy and tasty on the outside. A great side dish that goes well with any kind of main course.

So easy to make, and it is amazingly delicious, a beautiful way to cook these two root vegetables together, and tons of flavor.

Crispy roasted onions seared in a smoking-hot skillet and tossed with fresh cilantro. A 3-ingredient Indian-style side dish ready in under 5 minutes.

Tender black beans tossed with fire-roasted red and yellow peppers, sweet corn, and jalapeño in a cumin-lemon dressing bright with fresh basil.

Quick, easy and delicious way to cook your winter squash as a side dish.

Crispy bacon bits and melted cheddar coat tender red potatoes roasted until fork-tender. Ranch dressing adds creamy tang to this crowd-pleasing side that feeds a group.

Roasted root vegetable salad with carrot-curry vinaigrette and crispy fried horseradish. Parsnips, beets, carrots, celery root, and onion roasted hard, dressed warm. Holiday-table showstopper.

Oven-roasted rutabagas and carrots with fresh rosemary turn sweet and caramelized at the edges. Simple prep, big flavor for busy weeknight dinners.

Roasted red snapper topped with tapenade-mustard crust and a fresh tomato-basil relish. High-heat roasting at 500F cooks the fillets fast and keeps them moist.