Who said side dishes have to play backup? We rounded up 17 options that show up with real bite and enough attitude to steal the spotlight from the main course. We lean on bold seasoning, simple prep, and flavors that hold their ground no matter what else is on the plate. With our picks, the sides stop whispering and start running the show.
Smoked Corn on the Cob
Low smoke sweetens the kernels and adds a light char around the edges. We use this when the grill’s already running and the table needs a quick side.
Get the Recipe: Smoked Corn on the Cob
Dutch Oven Mac and Cheese
Even Dutch oven heat melts the cheese into a smooth, rich sauce. Our method keeps the noodles creamy without hovering over the pot.
Get the Recipe: Dutch Oven Mac and Cheese
Keto Green Bean Casserole
A hot skillet keeps the beans crisp while the creamy sauce thickens fast. We make this when we want a lighter casserole that still hits big flavor.
Get the Recipe: Keto Green Bean Casserole
Smoked Potato Salad
Smoking the potatoes adds savory depth before they’re folded into the dressing. Our bowl stands out when the usual potato salads all blur together.
Get the Recipe: Smoked Potato Salad
Umami Smoked Mushrooms
Slow smoke pulls deep flavor into the mushrooms while keeping them tender. We plate these when the spread needs a bold, earthy bite.
Get the Recipe: Umami Smoked Mushrooms
Roasted Carrots with Hazelnuts
High heat caramelizes the carrots while the hazelnuts add crunch and nuttiness. We run this when the table needs something bright with real texture.
Get the Recipe: Roasted Carrots with Hazelnuts
Grilled Bacon Wrapped Asparagus
The grill crisps the bacon and keeps the asparagus firm and smoky. Our spears disappear fast thanks to the clean, charred bite.
Get the Recipe: Grilled Bacon Wrapped Asparagus
Domino Potatoes
Oven heat browns each edge into a crisp, buttery stack. We serve these when we want potatoes that look sharp and eat even better.
Get the Recipe: Domino Potatoes
Easy Grilled Corn Salad
Quick grill marks add smoky sweetness before everything gets tossed bright and fresh. Our salad works when you want something fast that still pops.
Get the Recipe: Easy Grilled Corn Salad
Campfire Potatoes
Foil-wrapped potatoes roast in their own steam until tender with crisp edges. We use this method when we want big flavor with zero kitchen cleanup.
Get the Recipe: Campfire Potatoes
Grilled Asparagus in Foil
Foil traps the heat so the asparagus cooks fast and stays snappy. Our grill keeps the spears smoky without risking flare-ups.
Get the Recipe: Grilled Asparagus in Foil
Purple Cabbage and Pickled Mushroom Salad
The crisp cabbage and tart mushrooms bring sharp, clean contrast to heavier mains. We put this out when the table needs something cold and punchy.
Get the Recipe: Purple Cabbage and Pickled Mushroom Salad
Roasted Green Beans
High oven heat keeps the beans firm while adding a browned, savory edge. We rely on this when we need a quick side that still tastes deliberate.
Get the Recipe: Roasted Green Beans
BBQ Glazed Smoked Brussels Sprouts with Bacon
Smoke softens the sprouts while the glaze turns sticky and the bacon crisps. Our tray always empties thanks to the bold heat and sweet edge.
Get the Recipe: BBQ Glazed Smoked Brussels Sprouts with Bacon
Creamed Leeks
Slow simmering turns the leeks silky while the sauce builds gentle richness. We use this when the plate needs something smooth that doesn’t weigh things down.
Get the Recipe: Creamed Leeks
Roasted Butternut Squash
Oven heat caramelizes the edges while the center stays soft and naturally sweet. Our approach keeps the prep simple and the flavor big.
Get the Recipe: Roasted Butternut Squash
Smoked Cabbage
Low smoke seeps into the cabbage until the leaves turn tender with charred edges. We slice this when we want a smoky side that holds its shape on the plate.
Get the Recipe: Smoked Cabbage
