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Sides
Pea Salad
I’ve eaten a lot of questionable things standing over my kitchen sink at 9 a.m. Until this creamy Pea Salad entered my life, I never imagined peas would be one of them.
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Sweet Potato Wedges
Don’t come between this lady and her Sweet Potato Wedges. Crisp outside, creamy inside, and lightly spiced-so-nice, these are the absolute best sweet potato wedges in the oven!
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Roasted Fingerling Potatoes
When is the last time you had golden, crispy Roasted Fingerling Potatoes? If the answer is anything other than 90 seconds ago! (and—let’s be honest—even if it is) it’s time to make this recipe!
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Crockpot Carrots
My favorite time-saving kitchen shortcut? Outsource side dishes like these Crockpot Carrots to the slow cooker.
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Crockpot Sweet Potatoes
It’s a new year and I have a new method for one of my oldest and truest vegetable sidekicks: meet Crockpot Sweet Potatoes.
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Butternut Squash Casserole
It’s the most wonderful time of the year. That is, butternut squash time obviously! With its rich, nutty flavor, our friend Mr. B is right at home in this cozy, healthy, and hearty Butternut Squash Casserole.
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Crockpot Green Bean Casserole
This Crockpot Green Bean Casserole is everything that a green bean casserole can and should be (creamy, appropriately al dente, with a from-scratch flavor and addictively crunchy top) and exactly nothing that it shouldn’t be (mushy, overcooked to the point of destruction, bland).
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Crockpot Wild Rice Stuffing
When oven space is a hot commodity, it’s time to call in Crockpot Wild Rice Stuffing! A hearty, savory stuffing made with wild rice, cranberries, mushrooms, and almonds for crunch, it’s a refreshing twist on the same old stuffing and can pair well with a wide variety of your favorite mains.
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Brussels Sprouts Casserole
Serve this mouthwatering Brussels Sprouts Casserole (a.k.a. Brussels sprouts bathing in a bubbly, creamy sauce and showered with buttery, crispy bread crumbs), and prepare to win the hearts of veggie-skeptics and veggie-lovers alike.
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Glazed Sweet Potatoes
Everyone has that part of the Thanksgiving spread that they get super uppity about being juuuuuust right, and these Glazed Sweet Potatoes (with whiskey pecans!) are mine.
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Zucchini Fries
I had grand plans for our zucchini supply this year, but now that we’ve tasted Baked Zucchini Fries, I’m not sure if I’ll ever want to eat zucchini any other way again. With their crispy, Parmesan- and Panko-crusted outsides and tender insides, this recipe is more than a side dish—it’s proof that a stand-alone vegetable can be legitimately delicious in its own right.
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Roasted Broccoli and Carrots
Crispy, Italian-spiced, and Parmesan-topped Roasted Broccoli and Carrots is on your team. Whether you are facing picky eaters, a crunched schedule, or general apathy towards vegetables at large, this easy oven cooking method, complete with a shake-it-up seasoning blend, shows up when you need it most: dinner time.
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Homemade Fries
You can make Homemade Fries in the oven! After slicing, baking, and salting more potatoes than I care to count, I have for you a foolproof method for how to make French fries crispy in the oven.
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Mexican Quinoa
A confetti of colorful veggies, hearty black beans, and whole grain quinoa, with zesty Tex-Mex spices and a zing of lime, this 30-minute Mexican Quinoa takes the odds and ends in your pantry and turns them into a one-pan vegetarian feast!
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Brussels Sprouts Chips
If your favorite bits of roasted Brussels sprouts are the darkest, crispiest ones, you must make Brussels Sprouts Chips! Thinly sliced Brussels sprouts roasted at a high temperature, they’re part vegetable side, part addictive, salty snack.
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Smashed Brussels Sprouts
Smashed Brussels Sprouts take the most tantalizing part of any roasted vegetable—the crispy, caramelized bits on the outsides—from enticing feature to star attraction. This method for cooking Brussels sprouts is ALL ABOUT the crispy!