8 Side Dishes You Can Pair With Any Meal
Roasted Greek-Style Potatoes
The oven temperature may seem too high, but don't fear: The wedges are thick enough that they will cook through without overbrowning.
View Recipe: Roasted Greek-Style Potatoes
Haricots Verts with Warm Shallot Vinaigrette
Applying heat to the dressing allows the shallots to mellow and the mustard and rosemary to steep in the olive oil.
View Recipe: Haricots Verts with Warm Shallot Vinaigrette
Farro, Mushroom, and Walnut Pilaf
No need to microwave the farro; it will absorb enough liquid and heat through in the pan. Use the green parts of the green onions as well as the white for flecks of color in the finished dish.
View Recipe: Farro, Mushroom, and Walnut Pilaf
Celery, Apple, and Almond Salad
Crunch rules in this fall salad. Cut the celery on the diagonal for long, thin slices that will match the shape of the apple slices. We like a tart-sweet Pink Lady or Fuji apple here.
View Recipe: Celery, Apple, and Almond Salad
Almond-Garlic Swiss Chard
Don't toss those stems! They have a lovely texture when sautéed. Use rainbow chard for stems that will add a vibrant pop of color.
View Recipe: Almond-Garlic Swiss Chard
Cauliflower-Couscous Toss
Use this recipe as a template for any hearty vegetables and grains you have on hand, like broccoli and green beans or quinoa and farro.
View Recipe: Cauliflower-Couscous Toss
Roasted Butternut with Sage and Thyme
Sometimes the simplest dishes are the best. In this one, butternut squash combines with oil, sage, and thyme for a can't-be-beat weeknight side.
View Recipe: Roasted Butternut with Sage and Thyme
Broccoli-and-Arugula Salad
Packaged broccoli slaw adds instant crunch and color to this salad. You an also toss it into stir-fries, use it to bulk up chili, or add it to quiche or casseroles for a veggie boost.
