Want to make a delicious side but don't know where to begin? Explore our favorite easy side dishes that pair seamlessly with a variety main courses. These dishes include pan fried and mashed potatoes, quick and flavorful veggies, salads, and more.

These easy side dishes are staples in our weekly dinner rotation. Usually, we make them with a simple weeknight dinner that also requires minimal prep and effort. Some of our favorite easy meals include our Baked Furikake Salmon, BBQ Chicken Thighs, Prosciutto Ricotta Pizza, or Turkey and Quinoa Stuffed Bell Peppers,
Below we've rounded up 26 of our favorite simple sides so you know exactly what to make for your next weeknight meal.
1. Pan Fried Potatoes with Herbs
2. Healthy Corn and Zucchini Fritters
3. Maple Bacon Brussel Sprouts
4. Bacon Cheddar Hasselback Potatoes
5. Elotes Style Corn with Furikake
6. Truffle Mushroom & Leek Risotto
7. Furikake and Lemon Shishito Peppers
8. Pear and Prosciutto Rocket Salad
9. Sautéed Broccolini (Broccoletti)
10. Miso Glazed Eggplant
11. Creamy Parmesan Polenta
12. Blistered Cherry Tomatoes
13. Spicy Kani Salad
14. Sautéed Mushrooms with Garlic and White Wine
15. Jalapeño Cheddar Cornbread With Miso
16. Roasted Asparagus with Parmesan
17. Spicy Ahi Poke
18. Miso Mashed Potatoes
19. Healthy Greek Yogurt Coleslaw
20. Oven Roasted Onions
21. Zesty Italian Pasta Salad
22. Sautéed Buttered Leeks
23. Oven Roasted Butternut Squash
24. Teriyaki Tofu & Eggplant
25. Parmesan Truffle Fries With Truffle Aioli
26. Japanese Cucumber Salad (Sunomono)
Related Recipes
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📖 Recipe
26 Simple and Easy Side Dish Recipes
Ingredients
Corn and Zucchini Fritters
- 1 medium zucchini shredded, about 2 cups
- 2 pinches kosher salt divided
- 1 cup corn kernels about 1 ear of sweet corn
- 1 shallot minced
- ½ cup panko
- ¼ cup flour
- ½ cup Parmigiano-Reggiano cheese grated
- 1 large egg
- 1 teaspoon garlic powder
- 1 pinch freshly ground black pepper
- ¼ cup basil chiffonade, plus more for serving
- 1 tablespoon avocado oil or neutral cooking oil divided
- Greek yogurt, creme fraiche, or sour cream
Pan-Roasted Corn (for serving)
- 1 tablespoon avocado oil or neutral cooking oil divided
- 2 tablespoon corn kernels
- 1 pinch kosher salt
Instructions
- Shred zucchini and remove moisture - Use a hand grater or a food processor with a grater disc to grate the zucchini. Place shredded zucchini in a colander in the sink and sprinkle with a pinch of kosher salt. Allow the zucchini to sit for about 10 minutes to release moisture. Gently press the remaining moisture out of the zucchini. This prevents the fritters from getting soggy.1 medium zucchini, 2 pinches kosher salt
- Mix ingredients - Add zucchini, corn kernels, shallot, panko, flour, parmigiano-reggiano, garlic powder, a pinch of black pepper, a pinch of salt, and basil to a large mixing bowl. Toss until combined. Beat an egg in a small bowl and fold into the mixture until well combined.2 pinches kosher salt, 1 cup corn kernels, 1 shallot minced, ½ cup panko, ½ cup Parmigiano-Reggiano cheese, 1 large egg, 1 teaspoon garlic powder, 1 pinch freshly ground black pepper, ¼ cup basil, ¼ cup flour
- Cook the fritters - Heat a large pan or braiser over medium high heat and add oil. Scoop about 3-4 tablespoons of batter and form each scoop into 8-10 patties. Cook the patties in batches as to not overcrowd the pan. Place the patties in the pan and cook for about 3-4 minutes on each side until both sides are golden. Line a plate with a paper towel and transfer the fritters to the plate to blot the excess oil from the fritters.1 pinch freshly ground black pepper, ¼ cup basil, 1 tablespoon avocado oil or neutral cooking oil, Greek yogurt, creme fraiche, or sour cream
- Pan roast corn (optional) - Pan roast corn while the fritters cook for an additional topping. In a separate skillet, heat oil over medium heat. Add corn and cook for about 8-10 minutes, stirring occasionally. Use a splatter screen if available, as the corn can heat and pop out of the pan otherwise. Once the corn turns golden brown, stir in salt and remove from heat.2 tablespoon corn kernels, 1 pinch kosher salt, 1 tablespoon avocado oil or neutral cooking oil
- Serve - Serve with Greek yogurt, creme fraiche, or sour cream and sprinkle with basil and roasted corn.¼ cup basil,Greek yogurt, creme fraiche, or sour cream
Notes
- Cook fritters in a neutral oil that can tolerate high heat. If you use butter or olive oil, it will likely burn.
- Don't flip the fritters until you see some browning underneath or they could crumble.
- Be sure to press the moisture out of the zucchini so they don't get soggy.
- Make sure the pan isn't too hot or the fritters will burn. If your pan starts to smoke in between batches, let the pan cool down.
- Use a quarter cup measuring cup to scoop the batter. This results in uniform patties that will have the same thickness and cook evenly.
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