These Brussels sprouts with pecans are smoky, sweet, aromatic, and just a little bit spicy. They’re quick to make which means they’re perfect for a last-minute Thanksgiving side dish.
These Brussels sprouts and mushrooms are dressed in mirin and shichimi togarashi for a lightly spicy, charred side dish that’s perfect any time of year.
Don’t let the name intimidate you; confit is as easy as anything to make and will be a stunner on the table.
This easy stuffing recipe is made with cubed challah bread for a rich and flavorful Thanksgiving side dish recipe.
Make this side dish your go-to anytime you crave bright, lemony, spicy broccoli.
This cucumber cabbage slaw is tangy, sweet, and just a little spicy. It’s the perfect accompaniment to tacos, grilled chicken, or piled on a burrito bowl.
I’ve never met a roasted potato I didn’t like, but these spicy cilantro-lime potatoes are next level.
Mushrooms, pearl couscous, and a few simple ingredients are perfectly married in this perfect savory side dish.
This avocado Brussels sprouts slaw is so easy to make and works perfectly on burgers, tacos, or as a side at a summer cookout. It’s a perfect avocado Brussels sprouts recipe!
This warm frisée and mushroom salad is my new favorite vegan side dish recipe. The wilted friseé is rich, flavorful, and so easy to make.
These yuzu miso roasted potatoes are crispy, salty, with just a hint of brightness from the yuzu miso. Make this flavorful potato side dish your Thanksgiving side dish this year!
Based on the Food52 lemon-saffron potatoes recipe, these potatoes and sprouts are tossed in a buttery saffron broth and served with a healthy amount of pepper flakes.