What sides are for dinner?

posted 6 months ago in The Lounge
Post # 16
2475 posts
Buzzing bee
  • Wedding: August 2015

We like to roast cubed sweet potatoes with some chipotle seasoning, saute kale with red wine vinegar, and serve it together topped with goat cheese crumbles and walnuts! Sounds a little weird, I know, but it’s good!

I also like to saute green beans or snow peas with some butter, seasoned salt, and sliced almonds, or even some sliced fennel. We grill veggies a lot in the summer, like zuchini planks or make a foil packet with thinly sliced potatoes and onions with some salt and butter. Or skewer some red peppers, onions, and pineapple and top with island teriyaki sauce. Zoodles are also a great side, I like to make it with some soy sauce, mirin, and rice wine vinegar and top with furikake for a Japanese flair, or you can make it with Italian seasoning or marinara/alfredo/roasted red pepper sauce.

Post # 17
746 posts
Busy bee
  • Wedding: August 2019

Spinach and honeyed goat cheese salad – sometimes I will add in sliced apples or berries.

Blanched broccoli with shaved fresh parmesan on top.

Honey balsamic sauteed brussels sprouts.

Sauteed kale or swiss chard with garlic.

Honey glazed roasted carrots.

Sauteed zucchini coins.

Mashed sweet potato with cinnamon.

Purple cabbage slaw (no mayo, made with dijon and apple cider vinegar).

Grilled veggies seasoned with EVOO/kosher salt/pepper/smoked paprika.

Tomato bocconcini salad with fresh basil.

Kale caesar salad.


For roasted veggies, I always add fresh rosemary, thyme, and whole garlic cloves.

Post # 18
1688 posts
Bumble bee
  • Wedding: April 2018

My friend makes an incredible salad with roasted pine nuts, roasted pumpkin (pumpkin roasted in garlic), rocket, spinach, red onion, cucumber and a sprinkle of italian dressing.  So so good. 

Post # 19
1985 posts
Buzzing bee
  • Wedding: October 2018

Oven roasted vegetables can be a nice alternative to pan roasted ones on the stovetop.  The longer cooking time gives the veggies a nice carmalization and allows the natural sugars to really develop. For something different I like to spiralize zucchini to use in place of noodles. You can dress it any way you would a pasta dish and it’s a whole lot healthier. Zucchini and other veggie “noddles” (I’ve seen sweet potato) are now often available in grocery stores if you don’t have a spiralizer or mandaline (or just want a short-cut!). Sometimes after having cooked vegetables for several nights, I just want a fresh, raw salad. I use mixed greens and add things like cucumber, cherry tomatoes, squash blossoms, and scallions. Dressing is usually a simple EVOO and fresh-squeezed lemon, but sometimes I like to add a little dijon mustard to the mix.

In the colder months, I like a nice creamed spinach. You don’t have to go crazy with the cream and cheese if you want to make it a bit lighter for a weeknight meal. I often find that spinach creams nicely and tastes great with just a bit of butter, cream, and parmesan cheese, not a whole vat!

Post # 21
4476 posts
Honey bee

Side salad with arugula, feta, garbanzo beans, toasted sesame, and you can add chicken too. Add any topping you like. It’s soooo good. 

Post # 22
434 posts
Helper bee
  • Wedding: November 2018 - City Hall

If you’re looking to up your salad and enjoy more variety, I recommend a tangy homemade mustard dressing.

1 generous tablespoon of Dijon mustard 

2 tablespoons of fresh lemon juice 

3-5 tablespoons of olive oil, depending on your preference 

Salt and pepper.

It’s damn delicious and healthy too.

I use it on a bed of greens with cucumbers, tomatoes and red onions. 

Post # 23
3436 posts
Sugar bee
  • Wedding: September 2013

ooh, I specialize in sides! And I love trying healthy options. Nobody has even noticed that I knocked hundreds of calories and countless sodium off the “greens” I served on Thanksgiving by sauteeing a small head of cabbage (shredded) in veggie broth, mixing in a couple cans of low-sodium collard greens and seasoning with bouillon. I also like to do all the below sides:

Kale salad with avocado-tahini dressing: https://www.loveandlemons.com/kale-salad-avocado-tahini-sauce/

Quinoa salad (add tomatoes): https://www.elizabethrider.com/superfood-black-bean-quinoa-salad-recipe/ 

Mexican corn on the cob: https://damndelicious.net/2014/04/18/mexican-corn-cob/

Mashed cauliflower: https://www.delish.com/cooking/recipe-ideas/recipes/a50786/mashed-cauliflower-recipe/ 

Garlic roasted broccoli: https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-broccoli-with-garlic-recipe-1928248 

homemade coleslaw: https://www.delish.com/cooking/recipe-ideas/a19601658/best-homemade-coleslaw-recipe/ 

Mediterranean salad: https://www.primaverakitchen.com/easy-mediterranean-salad/ 

Red beans & rice: https://www.foodnetwork.com/recipes/robert-irvine/red-beans-and-rice-recipe-1950779 

Post # 24
745 posts
Busy bee
  • Wedding: City, State

the bees have such good advice. 

I also recommend just picking a veggie and a seasoning or cuisine type and googling for a recipe. For example: “potatoes soy sauce recipe” or “kale peruvian recipe” 

At least 80% of the time, I find something that looks awesome that I never would have tried otherwise.  It’s a cool way to find new cooking blogs, too.


Post # 25
1431 posts
Bumble bee

I have dietary issues, but I used to do one green veggie, one yellow/orange/white veggie, and a salad.

Post # 26
9035 posts
Buzzing Beekeeper
  • Wedding: October 2013

my husband shops and cooks for the week every week.

this week’s meny was:

turkey meatballs, salmon, chicken parm, asparagus, roasted zuchini, maple roasted carrots, peas, corn on the cob, and tots.

Post # 27
1308 posts
Bumble bee
  • Wedding: June 2019

I live alone at the moment – my most common side is either a handful of cherry tomatoes or a simple spinach salad with feta cheese. Every once in a while I will splurge and make the most amazing roasted potatoes with garlic and rosemary – that is my favorite food in the world 🙂 But living alone makes it difficult to redeem making huge meals lol

Post # 28
9528 posts
Buzzing Beekeeper
  • Wedding: March 2014 - Chicago, IL

My go-to lately has been to sautee green beans in extra virgin olive oil with s&p. Once they get really green, I’ll add about 1-2 tbsp of water, cover and steam. Once they’re on the tender side, I add freshly grated parmesan cheese and with the lid off, let the cheese melt on top, flip them over and cook just a tiny bit longer. It’s soooo simple and delicious.


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