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Side Dishes

From this simple whole roasted cauliflower recipe to this spicy broiled broccoli recipe to this recipe for caramelized Roasted Brussel sprouts with balsamic vinegar, this collection features all of my favorite side dish recipes, the components of meals that so often are the most memorable.

Homemade roasted red peppers in a storage vessel.

Homemade Roasted Red Peppers

An overhead shot of a quart of cooked slow cooker black beans.

Simplest Slow Cooker Black Beans

Bowl of just-roasted balsamic mini peppers.

4-Ingredient Balsamic Roasted Mini Peppers

In grilled trout, when the skin crisps, and the meat flakes off the tiny delicate skeleton, tasting not a bit dry or fishy just fresh and delicious, never am I happier. This meal has become a recent favorite. Greens beans, needing nothing more than a three-minute steam and a drizzling of olive oil, freshly squeezed lemon, salt and pepper, are so good right now. And this brown butter orzo "risotto," is a long-time favorite.So easy, so delicious. // alexandracooks.com

Whole Grilled Trout | Steamed Green Beans | Brown Butter Orzo “Risotto”

Charred Brussels sprouts, sweet apples, sour crème fraîche and toasted pistachios combine to form a delicious mixture of contrasting flavors and textures in this "Alta" tapas recreation. A balsamic vinegar reduction offers an at once sweet and sharp bite. // alexandracooks.com

“Alta” Brussels Sprouts

A warm spinach salad on a plate.

Alice Waters’s Warm Spinach Salad

A bowl of Indian fried rice with peanuts and chilies.

Indian Fried Rice with Peanuts, Chilies, & Cilantro

This freekeh salad is my favorite kind of recipe, one whose assembly is fluid — as the vegetables roast in the oven, the freekeh cooks stovetop, and you make the dressing — and whose payoff is big: minimal mess and a meal that's at once light and comforting. // alexandracooks.com

Freekeh Salad with Roasted Kale & Cabbage

This fall tabbouleh is so refreshing and includes pomegranates, apple, and walnuts. What's more, no cooking is required — bulgur simply needs to be soaked in cold water for about an hour. // alexandracooks.com

Fall Tabbouleh with Apples, Walnuts, and Pomegranates

Peach and Beet Salad

This recipe for chickpea saute with basil and pine nuts is inspired by the beautiful basil that has been arriving in our CSA: sweat garlic in extra-virgin olive oil, add cooked chickpeas, toasted pine nuts, and lots of salt, pepper, and chopped basil; sauté briefly; and serve immediately. Last Friday evening, a few friends came over for dinner, and we ate these chickpeas with grilled whole Branzino, focaccia, and a simple salad — it was a nice summer meal. // alexandracooks.com

Chickpea Sauté with Basil and Pine Nuts

A bowl of roasted carrots with honey and almonds.

Twice-Roasted Carrots with Honey and Almonds