25 Crowd-Pleasing Side Dish Ideas

When it comes to gathering around the table with family and friends, the main course often gets all the attention, but the real magic happens with the side dishes that complement it perfectly. These crowd-pleasing side dish ideas are designed to steal the show at potlucks, holiday dinners, barbecues, or simple weeknight meals. From creamy comforts to roasted veggies with a twist, this collection features timeless favorites that everyone loves. Whether you're hosting a big celebration or just want to add variety to your dinner plate, these recipes are easy to prepare, flavorful, and guaranteed to have guests asking for seconds. Dive into these versatile options that bring color, texture, and taste to any spread.

Creamy Garlic Mashed Potatoes

Ingredients

To make these indulgent creamy garlic mashed potatoes that serve about six people, you will need around three pounds of Yukon Gold potatoes which provide a naturally buttery texture, eight cloves of fresh garlic that have been peeled and slightly smashed to release their flavor gently during cooking, one cup of heavy cream for that luxurious richness, half a cup of whole milk to lighten it just a bit, six tablespoons of unsalted butter cut into pieces for easy melting, salt and freshly ground black pepper to taste, and optionally a handful of chopped fresh chives or parsley for a fresh garnish at the end.

Instructions

Start by peeling the Yukon Gold potatoes and cutting them into even chunks to ensure they cook uniformly, then place them in a large pot filled with cold salted water along with the smashed garlic cloves and bring everything to a boil over medium-high heat, reducing to a simmer and cooking until the potatoes are fork-tender which usually takes about twenty minutes. Once done, drain the potatoes and garlic well, returning them to the warm pot to evaporate any excess moisture, then mash them thoroughly using a potato masher or ricer for the smoothest results. Meanwhile, gently heat the heavy cream, whole milk, and butter in a small saucepan until the butter melts and the mixture is warm but not boiling, then gradually pour this creamy liquid into the mashed potatoes while stirring constantly to achieve a silky consistency, seasoning generously with salt and pepper as you go, and finally folding in chopped chives if desired before serving hot for the ultimate comfort food experience.

These mashed potatoes pair wonderfully with roasted meats or gravy, and for a variation, try adding roasted garlic instead of fresh for a deeper, sweeter flavor. Leftovers can be reheated with a splash of milk to restore creaminess.

Roasted Brussels Sprouts with Bacon

Ingredients

For this savory roasted Brussels sprouts with bacon dish that feeds a crowd of eight, gather two pounds of fresh Brussels sprouts trimmed and halved for even roasting, eight slices of thick-cut bacon chopped into bite-sized pieces to render fat and add smokiness, three tablespoons of olive oil to help with crisping, two tablespoons of balsamic vinegar for a tangy finish, salt and freshly ground black pepper to enhance all the flavors, and optionally a sprinkle of red pepper flakes if you like a subtle heat.

Instructions

Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup, then in a big bowl toss the halved Brussels sprouts with the olive oil, salt, pepper, and any red pepper flakes until evenly coated, spreading them out in a single layer on the prepared sheet before scattering the chopped bacon pieces over the top so they crisp up beautifully during roasting. Place the sheet in the hot oven and roast for about twenty-five to thirty minutes, giving everything a good stir halfway through to ensure even browning and to let the bacon fat coat the sprouts for extra flavor, until the Brussels sprouts are tender inside with caramelized edges and the bacon is perfectly crispy. Once out of the oven, drizzle with the balsamic vinegar and toss gently to combine, serving immediately while hot for the best texture and taste.

This side is a game-changer for Brussels sprout skeptics thanks to the bacon's irresistible appeal. For a lighter version, use turkey bacon, or add chopped nuts for crunch.

Classic Creamy Mac and Cheese

Ingredients

This comforting classic creamy mac and cheese recipe serves eight generously and calls for one pound of elbow macaroni or your preferred pasta shape for holding the sauce well, four tablespoons of unsalted butter to start the roux, one quarter cup of all-purpose flour for thickening, four cups of whole milk warmed slightly to blend smoothly, two cups of shredded sharp cheddar cheese for bold flavor, one cup of shredded Gruyere or mozzarella for meltability, half a cup of grated Parmesan for depth, salt and white pepper to taste, a pinch of nutmeg for that traditional warmth, and for the optional topping one cup of panko breadcrumbs mixed with two tablespoons of melted butter.

Instructions

Begin by preheating the oven to 375 degrees Fahrenheit and greasing a large baking dish, then cook the elbow macaroni in a pot of boiling salted water until just al dente according to package directions, draining and setting aside while you prepare the cheese sauce. In a large saucepan over medium heat, melt the butter and whisk in the flour cooking for a couple of minutes to form a smooth roux without browning it too much, then gradually pour in the warmed milk while whisking constantly to avoid lumps, continuing to cook until the mixture thickens into a creamy béchamel sauce which takes about five to seven minutes. Remove from heat and stir in the shredded cheddar, Gruyere, and Parmesan cheeses until fully melted and silky, seasoning with salt, white pepper, and nutmeg before folding in the cooked pasta to coat every piece thoroughly. Transfer the mac and cheese to the prepared baking dish, sprinkling the buttered panko on top if desired for crunch, and bake for twenty-five to thirty minutes until bubbly and golden on top, letting it rest briefly before serving to allow the sauce to set slightly.

Everyone adores this timeless dish at gatherings. Try mixing in cooked bacon or broccoli for fun twists, and it reheats beautifully with a bit of milk.

Traditional Green Bean Casserole

Ingredients

To prepare this beloved traditional green bean casserole for ten to twelve people, you'll need two pounds of fresh or frozen green beans trimmed and cut into pieces for tenderness, two cans of cream of mushroom soup for the creamy base, one cup of milk to thin the sauce appropriately, two teaspoons of soy sauce for umami depth, freshly ground black pepper to taste, and two cups of crispy fried onions divided so some mix in and the rest top for crunch, with optional sliced mushrooms sautéed in butter for extra heartiness.

Instructions

Preheat the oven to 350 degrees Fahrenheit and lightly grease a large casserole dish, then blanch the green beans in boiling water for five minutes if using fresh to keep their bright color and slight crispness, draining and plunging into ice water to stop cooking before patting dry. In a large bowl, combine the cream of mushroom soup, milk, soy sauce, black pepper, and half of the crispy fried onions along with the prepared green beans and any sautéed mushrooms, stirring gently until everything is well coated in the creamy mixture. Pour this into the greased casserole dish, spreading evenly, and bake uncovered for about twenty-five minutes until hot and bubbling around the edges, then remove from the oven and sprinkle the remaining crispy fried onions over the top before returning to bake for another five to ten minutes until the topping is golden and crisp. Allow the casserole to rest for a few minutes before serving to let the flavors meld perfectly.

This retro classic is a holiday staple that brings nostalgia to the table. For a from-scratch version, make your own cream sauce and fry fresh onions.

Sweet Potato Casserole with Marshmallow Topping

Ingredients

This sweet and comforting sweet potato casserole with marshmallow topping serves twelve and requires four pounds of sweet potatoes peeled and cubed for the base, half a cup of brown sugar packed for sweetness, one quarter cup of unsalted butter melted, two large eggs beaten to bind everything, one teaspoon of vanilla extract for aroma, half a teaspoon of ground cinnamon and a pinch of nutmeg for warm spices, salt to balance the flavors, and three cups of mini marshmallows for that iconic gooey topping, plus optional chopped pecans mixed into the filling for crunch.

Instructions

Start by boiling the cubed sweet potatoes in a large pot of water until very tender which takes about fifteen to twenty minutes, then drain well and mash them smoothly either by hand or with a mixer, incorporating the brown sugar, melted butter, beaten eggs, vanilla, cinnamon, nutmeg, and salt until the mixture is creamy and well combined, adding the chopped pecans at this stage if using. Preheat the oven to 350 degrees Fahrenheit and transfer the sweet potato mixture to a greased baking dish, smoothing the top evenly before baking for twenty-five minutes to set the filling. Remove from the oven and carefully arrange the mini marshmallows over the top in an even layer, returning to the oven and broiling on low for one to two minutes or baking longer until the marshmallows are puffed and golden brown, watching closely to prevent burning, then let cool slightly before serving this delightful sweet side that blurs the line between vegetable and dessert.

Perfect for holidays, this casserole wins over kids and adults alike. Swap marshmallows for a streusel topping for a less sweet alternative.

Southern Cornbread Stuffing

Ingredients

For this hearty Southern cornbread stuffing that serves ten, prepare one batch of baked cornbread crumbled into pieces which is about eight cups, one loaf of day-old white bread cubed for texture variety, one large onion finely diced, three celery stalks chopped small, four tablespoons of unsalted butter for sautéing, four cups of chicken or vegetable broth to moisten, two large eggs beaten, one tablespoon of dried sage or fresh chopped, one teaspoon of dried thyme, salt and pepper to taste, and optional cooked sausage or chopped apples for added flavor dimensions.

Instructions

Preheat the oven to 350 degrees Fahrenheit and grease a large baking dish, then in a skillet over medium heat melt the butter and sauté the diced onion and celery until softened and translucent which takes about eight minutes, allowing their aromas to fill the kitchen. In a very large bowl, combine the crumbled cornbread and cubed bread with the sautéed vegetables, sage, thyme, salt, and pepper, then whisk the eggs into the broth and pour this over the bread mixture, tossing gently until everything is evenly moistened but not soggy, adding any sausage or apples here if desired. Transfer to the prepared baking dish, covering with foil and baking for thirty minutes to let the flavors meld, then uncover and bake an additional fifteen to twenty minutes until the top is golden and slightly crisp, resting briefly before serving this soul-warming side that evokes family traditions.

This stuffing is versatile—bake it inside a turkey or as a standalone dish. Add dried cranberries for a festive touch.

Honey Glazed Roasted Carrots

Ingredients

These vibrant honey glazed roasted carrots make a beautiful side for eight and include two pounds of whole carrots peeled and cut into uniform pieces or baby carrots for convenience, three tablespoons of olive oil, one quarter cup of honey for natural sweetness, two tablespoons of brown sugar if you want extra caramelization, one teaspoon of dried thyme or fresh sprigs, salt and freshly ground black pepper to taste, and a squeeze of fresh lemon juice at the end for brightness.

Instructions

Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with foil, then toss the prepared carrots with olive oil, honey, brown sugar if using, thyme, salt, and pepper in a bowl until fully coated and glossy, spreading them in a single layer on the sheet to allow even roasting. Roast for twenty-five to thirty-five minutes depending on size, stirring once halfway through so the glaze caramelizes beautifully on all sides without burning, until the carrots are tender and edged with golden color. Finish with a drizzle of fresh lemon juice and a sprinkle of herbs before serving warm, offering a perfect balance of sweet and savory that complements any protein.

These carrots are elegant yet simple. Try rainbow carrots for visual appeal or add garlic for a savory kick.

Creamy Coleslaw

Ingredients

This refreshing creamy coleslaw serves a group of ten and is made with one medium head of green cabbage finely shredded, two large carrots grated for color and sweetness, one small red onion thinly sliced for sharpness, one cup of mayonnaise for creaminess, two tablespoons of apple cider vinegar for tang, one tablespoon of Dijon mustard for depth, two tablespoons of sugar or honey to balance acidity, salt and pepper to taste, and optional celery seeds for classic flavor.

Instructions

In a large bowl, combine the shredded cabbage, grated carrots, and sliced red onion, tossing to mix evenly, then in a separate small bowl whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, pepper, and celery seeds until smooth and emulsified into a creamy dressing. Pour the dressing over the vegetables and stir thoroughly to coat every piece, adjusting seasoning as needed, then cover and refrigerate for at least two hours or overnight to allow the flavors to meld and the cabbage to soften slightly while retaining crunch. Give it a good stir before serving chilled, providing a cool, crisp contrast to richer mains at any picnic or barbecue.

This coleslaw improves with time and is picnic-perfect. For a lighter version, use half Greek yogurt in the dressing.

Garlic Butter Dinner Rolls

Ingredients

To bake a dozen soft and flavorful garlic butter dinner rolls that everyone will reach for, you will need four cups of all-purpose flour plus extra for dusting, one packet of active dry yeast for rising, one and a quarter cups of warm milk to activate the yeast gently, one quarter cup of granulated sugar to feed the yeast and add subtle sweetness, one teaspoon of salt for balance, one large egg at room temperature for richness, four tablespoons of unsalted butter softened for the dough, and for the garlic butter topping another four tablespoons of melted butter mixed with three minced garlic cloves and a handful of chopped fresh parsley.

Instructions

Begin by dissolving the yeast and a pinch of sugar in the warm milk, letting it sit for about five minutes until foamy to ensure it's active, then in a large mixing bowl combine the flour, remaining sugar, and salt before adding the yeast mixture, egg, and softened butter, kneading everything together either by hand or with a dough hook until a smooth and elastic dough forms which takes about eight to ten minutes. Place the dough in a greased bowl, covering it and allowing it to rise in a warm spot for one hour or until doubled in size, then punch it down gently and divide into twelve equal pieces, shaping each into a ball and arranging them in a greased baking dish. Cover again and let rise for another thirty minutes while preheating the oven to 375 degrees Fahrenheit, then bake the rolls for twenty to twenty-five minutes until golden on top. As soon as they come out of the oven, brush generously with the garlic parsley butter mixture, letting it soak in for irresistible flavor before serving warm alongside any meal.

These rolls are impossibly soft and aromatic. Freeze unbaked shaped rolls for fresh-baked convenience later.

Loaded Baked Potato Casserole

Ingredients

This hearty loaded baked potato casserole that serves ten to twelve calls for five pounds of russet potatoes peeled and cubed for easy cooking, one cup of sour cream for tang and creaminess, half a cup of milk to loosen the mixture, eight tablespoons of unsalted butter melted, two cups of shredded cheddar cheese divided for layering, eight slices of bacon cooked crisp and crumbled, four green onions thinly sliced, salt and pepper to taste, and optional garlic powder for extra savoriness.

Instructions

Boil the cubed potatoes in salted water until fork-tender about fifteen minutes, then drain thoroughly and return to the pot, mashing them roughly while incorporating the sour cream, milk, melted butter, half the cheese, most of the bacon and green onions, salt, pepper, and garlic powder if using until everything is well combined and creamy with some chunks remaining for texture. Preheat the oven to 350 degrees Fahrenheit and transfer the potato mixture to a greased large baking dish, topping with the remaining cheese and bacon before baking for twenty-five to thirty minutes until the cheese is bubbly and golden. Garnish with the reserved green onions right before serving hot, delivering all the flavors of a loaded baked potato in easy scoopable form perfect for crowds.

This casserole is a potluck superstar. Add broccoli or chives for variations.

Cheesy Scalloped Potatoes

Ingredients

For these rich cheesy scalloped potatoes serving eight to ten, gather four pounds of Yukon Gold or russet potatoes thinly sliced for even cooking, three cups of heavy cream for luxurious sauce, one cup of whole milk to adjust thickness, two cups of shredded Gruyere or sharp cheddar cheese, half a cup of grated Parmesan, four cloves of garlic minced finely, two tablespoons of fresh thyme leaves, salt and freshly ground black pepper to taste, and a pinch of nutmeg for warmth.

Instructions

Preheat the oven to 375 degrees Fahrenheit and grease a large baking dish, then in a saucepan gently heat the cream, milk, minced garlic, thyme, salt, pepper, and nutmeg until just simmering to infuse the flavors without boiling over. Layer half the sliced potatoes in the dish, sprinkling with half the Gruyere and Parmesan, then pour half the cream mixture over before repeating with the remaining potatoes, cheeses, and cream, pressing down gently to submerge everything. Cover with foil and bake for forty-five minutes, then uncover and bake another thirty to forty minutes until the top is golden and bubbly with tender potatoes underneath, letting it rest for ten minutes to set before serving this decadent classic.

A crowd favorite for holidays. Try adding ham for a main dish twist.

Roasted Root Vegetables with Herbs

Ingredients

This colorful roasted root vegetables medley serves ten and includes a mix of two pounds carrots, two pounds parsnips, one pound beets, and one pound turnips all peeled and cut into similar sized chunks, four tablespoons of olive oil for crisp edges, fresh rosemary and thyme sprigs chopped finely about two tablespoons total, four garlic cloves minced, salt and pepper to taste, and a drizzle of balsamic vinegar at the end for brightness.

Instructions

Preheat the oven to 425 degrees Fahrenheit and line two large baking sheets with parchment, then toss all the chopped root vegetables with olive oil, minced garlic, chopped herbs, salt, and pepper until evenly coated, spreading them in a single layer across the sheets to promote browning rather than steaming. Roast for forty to fifty minutes, stirring halfway through, until the vegetables are caramelized on the edges and tender inside with beautiful varied colors shining through. Finish with a light drizzle of balsamic vinegar and an extra sprinkle of herbs before serving warm, offering earthy sweetness that pairs with everything from roast chicken to holiday feasts.

Customize with your favorite roots like sweet potatoes. Great make-ahead and reheated.

Creamy Corn Pudding

Ingredients

This silky creamy corn pudding that feeds twelve requires six cups of fresh or frozen corn kernels for natural sweetness, one cup of heavy cream, half a cup of milk, four tablespoons of unsalted butter melted, one quarter cup of sugar to enhance the corn, four large eggs beaten, one quarter cup of all-purpose flour for structure, one teaspoon of baking powder, salt and pepper to taste, and optional cayenne for a subtle kick.

Instructions

Preheat the oven to 350 degrees Fahrenheit and grease a large baking dish, then in a blender puree half the corn with the cream, milk, melted butter, eggs, flour, sugar, baking powder, salt, and pepper until smooth before stirring in the remaining whole corn kernels for texture. Pour the mixture into the prepared dish and bake for forty-five to fifty minutes until set in the center with a lightly golden top, jiggling just slightly when done, then allow it to cool for a few minutes before serving this custardy Southern favorite warm as a comforting side.

Sweet and savory in one, perfect for barbecues or holidays. Top with chives for freshness.

Classic Caprese Salad

Ingredients

For this fresh and simple classic Caprese salad serving eight, select four large ripe heirloom or beefsteak tomatoes sliced thickly, two pounds of fresh mozzarella cheese sliced to match, a large bunch of fresh basil leaves, high-quality extra virgin olive oil for drizzling, aged balsamic vinegar or reduction for sweetness, flaky sea salt and freshly ground black pepper to taste.

Instructions

Arrange alternating slices of tomato and mozzarella on a large platter overlapping slightly for beauty, then tuck whole basil leaves between the layers or tear them over the top for fragrance. Drizzle generously with olive oil and balsamic vinegar, then sprinkle with sea salt and pepper right before serving to keep everything vibrant and juicy, allowing the high-quality ingredients to shine in this effortless Italian-inspired side that's especially wonderful in summer when tomatoes are at their peak.

No cooking required, yet always impressive. Add prosciutto for a heartier version.

Garlic Parmesan Roasted Broccoli

Ingredients

This addictive garlic Parmesan roasted broccoli serves eight and uses two pounds of fresh broccoli cut into florets, four tablespoons of olive oil, four garlic cloves minced, half a cup of grated Parmesan cheese divided, salt and pepper to taste, and a squeeze of fresh lemon juice for finishing brightness.

Instructions

Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment, then toss the broccoli florets with olive oil, minced garlic, half the Parmesan, salt, and pepper until well coated, spreading in a single layer with cut sides down for maximum crispiness. Roast for twenty to twenty-five minutes until edges are charred and tender, then sprinkle with the remaining Parmesan and a lemon squeeze right out of the oven, tossing gently before serving hot for a side that even picky eaters love.

Simple yet transformative. Add red pepper flakes for heat.

Wild Rice Pilaf with Nuts and Dried Fruit

Ingredients

For this nutty and festive wild rice pilaf serving ten, combine two cups of wild rice blend rinsed well, five cups of vegetable or chicken broth for cooking, one cup of mixed dried fruits like cranberries apricots and cherries chopped, one cup of toasted pecans or almonds roughly chopped, one large onion diced, two celery stalks chopped, four tablespoons of butter, fresh parsley chopped, salt and pepper to taste.

Instructions

Sauté the onion and celery in butter until softened, then add the rice and toast briefly before pouring in the broth, bringing to a boil and simmering covered for forty-five to fifty minutes until tender and liquid absorbed. Fluff the rice and fold in the dried fruits, nuts, parsley, salt, and pepper, letting it sit covered for ten minutes to meld flavors before serving warm as an elegant alternative to plain grains that adds texture and sweetness to any plate.

Holiday-worthy with its jewel tones. Make ahead and reheat gently.

Classic Macaroni Salad

Ingredients

This picnic-perfect classic macaroni salad serves twelve and features one pound of elbow macaroni cooked al dente, one cup of mayonnaise, two tablespoons of apple cider vinegar, one tablespoon of Dijon mustard, one teaspoon of sugar, one small red onion finely diced, two celery stalks chopped, one bell pepper diced, two hard-boiled eggs chopped, salt and pepper to taste, and paprika for garnish.

Instructions

Cook the macaroni until just tender, draining and rinsing briefly under cool water to stop cooking, then in a large bowl whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper into a creamy dressing before folding in the cooled pasta along with onion, celery, bell pepper, and eggs until everything is evenly coated. Chill for at least two hours to let flavors develop, giving a stir and sprinkle of paprika before serving cold for that nostalgic creamy crunch everyone craves at gatherings.

Always a crowd-pleaser. Add tuna or ham for protein.

Sautéed Green Beans with Almonds

Ingredients

These elegant sautéed green beans with almonds serve eight and require two pounds of fresh green beans trimmed, half a cup of sliced almonds toasted, four tablespoons of unsalted butter, three garlic cloves minced, juice and zest of one lemon, salt and pepper to taste.

Instructions

Blanch the green beans in boiling salted water for three minutes then plunge into ice water to keep bright green and crisp, draining well. In a large skillet melt the butter over medium heat and sauté the garlic briefly until fragrant before adding the drained beans, tossing to coat and heat through for about five minutes. Stir in toasted almonds, lemon juice and zest, salt, and pepper, cooking another minute to combine before serving immediately for a sophisticated yet simple side with wonderful crunch.

A French classic that's quick and impressive. Substitute olive oil for dairy-free.

Cheesy Hash Brown Casserole

Ingredients

This comforting cheesy hash brown casserole serves ten and uses one thirty-ounce package of frozen shredded hash browns thawed, two cups of shredded cheddar cheese, one can of cream of chicken soup, one cup of sour cream, half a cup of melted butter, one small onion finely chopped, salt and pepper, and two cups of crushed cornflakes mixed with melted butter for topping.

Instructions

Preheat oven to 350 degrees Fahrenheit and grease a large baking dish, then mix the thawed hash browns with cheese, soup, sour cream, melted butter, onion, salt, and pepper until combined before spreading evenly in the dish and topping with buttered cornflake crumbs. Bake for forty-five to fifty minutes until bubbly and golden on top, letting rest briefly before serving this creamy crunchy favorite that's always requested at brunches and potlucks.

Ultimate comfort food. Add bacon for extra indulgence.

Greek Quinoa Salad with Feta

Ingredients

This healthy Greek quinoa salad serves eight and includes two cups of quinoa cooked and cooled, one pint of cherry tomatoes halved, one cucumber diced, half a red onion thinly sliced, one cup of kalamata olives pitted, one cup of crumbled feta cheese, fresh parsley and mint chopped, and a dressing of olive oil, lemon juice, garlic, oregano, salt, and pepper.

Instructions

Cook the quinoa in salted water or broth according to package then fluff and cool completely, then in a large bowl combine the quinoa with tomatoes, cucumber, onion, olives, feta, and herbs before whisking together olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper into a bright dressing and pouring over the salad, tossing gently to coat. Chill for an hour to meld flavors or serve at room temperature for a protein-packed refreshing side full of Mediterranean vibes.

Great for meal prep. Add chickpeas for more heartiness.

Creamed Spinach with Parmesan

Ingredients

For this luxurious creamed spinach serving eight, prepare two pounds of fresh spinach washed and trimmed or frozen thawed and drained, one cup of heavy cream, half a cup of grated Parmesan, one small onion finely chopped, two garlic cloves minced, three tablespoons of butter, a pinch of nutmeg, salt and pepper to taste.

Instructions

Sauté onion and garlic in butter until soft, then add spinach in batches wilting it down before stirring in cream, Parmesan, nutmeg, salt, and pepper, simmering gently until thickened and creamy about ten minutes, adjusting consistency with a splash of milk if needed before serving hot as an elegant steakhouse-style side that elevates any dinner.

Restaurant quality at home. Add cream cheese for extra richness.

Roasted Cauliflower with Tahini

Ingredients

This impressive roasted cauliflower with tahini serves eight and features one large head of cauliflower leaves removed, olive oil for roasting, spices like cumin paprika and garlic powder, and for the sauce half a cup of tahini, juice of one lemon, garlic, water to thin, salt, plus chopped parsley and pomegranate seeds for garnish.

Instructions

Preheat oven to 425 degrees Fahrenheit, rub the whole cauliflower with olive oil and spices then roast on a baking sheet for forty-five to sixty minutes until deeply golden and tender, meanwhile whisk tahini with lemon juice, minced garlic, salt, and enough water for a drizzle consistency. Slice or break the roasted cauliflower into pieces and serve with generous tahini sauce, parsley, and pomegranate for a stunning Middle Eastern-inspired side bursting with flavor.

Vegetarian showstopper. Serve as a main with grains.

Classic Potato Salad with Eggs

Ingredients

This timeless classic potato salad with eggs serves ten and uses three pounds of waxy potatoes boiled and cubed, six hard-boiled eggs chopped, one cup of mayonnaise, two tablespoons of yellow mustard, one small onion diced, three celery stalks chopped, sweet pickle relish to taste, salt pepper and paprika.

Instructions

Boil potatoes until tender then cool and cube, gently mixing with chopped eggs, onion, celery, and relish before stirring in mayonnaise, mustard, salt, pepper until creamy, chilling several hours or overnight for best flavor before dusting with paprika and serving cold as the quintessential summer side for barbecues and picnics.

Everyone's favorite. Adjust relish for sweetness.

Balsamic Glazed Mushrooms

Ingredients

These savory balsamic glazed mushrooms serve eight and include two pounds of mixed mushrooms like cremini and button sliced, four tablespoons of butter or olive oil, four garlic cloves minced, one third cup of balsamic vinegar, fresh thyme leaves, salt and pepper, and optional splash of soy sauce for depth.

Instructions

Sauté mushrooms in butter over high heat until browned and liquid evaporates, then add garlic and thyme cooking briefly before pouring in balsamic and soy if using, reducing until thick and glossy coating the mushrooms beautifully, seasoning to taste and serving warm as a robust side that pairs wonderfully with steaks or grilled vegetables.

Intensely flavorful. Great on toast too.

Fluffy Yeast Dinner Rolls

Ingredients

To make two dozen fluffy yeast dinner rolls, you'll need five to six cups of bread flour, two packets of active dry yeast, two cups of warm milk, half a cup of sugar, two teaspoons of salt, half a cup of softened butter, two large eggs, and extra melted butter for brushing.

Instructions

Activate yeast in warm milk with a pinch of sugar, then mix with flour, remaining sugar, salt, butter, and eggs into a soft dough, kneading until smooth before letting rise until doubled about one hour. Shape into rolls and arrange in pans for a second rise, then bake at 375 degrees Fahrenheit for fifteen to twenty minutes until golden, brushing with melted butter fresh from the oven for that irresistible shine and tenderness that makes them disappear fast at any dinner table.

Nothing beats homemade rolls. Freeze for later baking.

With these 25 crowd-pleasing side dish ideas, your meals will be unforgettable. From comforting classics to fresh and vibrant options, there's something here to complement any main course and delight every guest.