18 Sides That Go With Just About Anything

If you’re looking for the kind of side dish you can keep in your back pocket and whip out with just about any meal, you’ve come to the right place. This collection features reliable, goes-with-everything sides that play nicely with whatever’s on the table—kind of like that kid in school who got along with every clique.

We’re talking crisp salads, garlicky potatoes, buttery vegetables, and easy rice dishes that can round out everything from chicken and fish to steak. Whatever you’re serving, these sides will fit right in.

01 of 18

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“While there are some tricks to making these super crispy and perfect for dipping, they are easily bakeable, so there’s no need to bust out the fryer. And because asparagus already comes in fry shape, there’s no need to cut them! These are a super fun change-up from regular potato fries and are great served as a warm appetizer or a side dish.” —Nick Evans, Recipe Developer

02 of 18

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“For all of my salad enthusiasm, however, the version I make the most often is also the simplest—just a bowl full of soft butter lettuce and a handful of bright, flavorful herbs with a quick vinaigrette. The whole thing can be ready in under 10 minutes and is a super quick and easy side dish.” —Georgia Freedman, Recipe Developer

03 of 18

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“Cherry tomatoes are almost always good eating, even in the off-season, so this is a recipe you can enjoy whenever you need a little freshness. If you grow cherry tomatoes, you know they can be prolific, and this is a splendid way to put them to use.” —Sara Bir, Simply Recipes Editor

04 of 18

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“I’m always looking for new ways to enjoy this cruciferous veg, so I’ve tried many versions of what’s known as ‘melting’ or ‘melted’ cabbage—a silky, slow-cooked recipe that coaxes out every bit of flavor a head of cabbage has to offer.” —Stephanie A Ganz, Recipe Developer

05 of 18

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“This recipe works perfectly with broccoli instead of cauliflower—just swap in an equal amount. And the same method would be great with zucchini, potatoes, carrots, or other hardy vegetables; just roast them until they’re tender and starting to turn golden brown, then top with the cheese, breadcrumbs, and garlic powder to finish.” —Rebecca Fennel, Recipe Developer

06 of 18

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“I regret underestimating these humble roots, because with just a little heat and butter, they transform from sharp and crunchy to tender, mellow, and glossy. They’ve quickly become the star of one of my favorite simple spring side dishes.” —Morgan Baker, Recipe Developer

07 of 18

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“Asparagus has tough, woody ends that need to be removed. You can snap them off where they naturally break or cut one to two inches from the bottom of each spear. If the spears are particularly thick, peeling the lower part of the stalk will ensure they cook evenly.” —Shayma Saadat, Recipe Developer

08 of 18

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“‘The aroma of garlic in sinangag can wake up anyone,’ said my son Tim. He has often awoken to my brunch of garlic fried rice in our New Jersey kitchen. I like to pair it with eggs, tomatoes, and homemade tocino (cured pork), beef tapa, or longanisa.” —Elizabeth Ann Quirino, Recipe Developer

09 of 18

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“If you’ve ever wondered whether it’s possible to turn a basic bag of supermarket carrots into an irresistible side dish, look no further than these melting carrots. This French-inspired recipe is impressive enough for guests, yet easy enough to make on a weeknight.” —Alexandra Shytsman, Recipe Developer

10 of 18

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“Smashed Brussels sprouts are a little more work than plain old roasted Brussels sprouts, but I honestly like them better. Smashing them down isn’t only oddly satisfying, it also makes more surface area for browning and crisping up, and that means more excitement.” —Sara Bir, Simply Recipes Editor

11 of 18

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“This version gets even more elevated with a simple garlic butter sauce. You might need to brush your teeth after enjoying these garlic-packed smashed potatoes, but they are worth it. They’re deeply garlicky, buttery, crispy on the edges, and easy to make!” —Nick Evans, Recipe Developer

12 of 18

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“My go-to cuke salad is dead simple. Just toss together sliced cucumbers, rice vinegar, sugar, and salt, along with a few sliced scallions. I’d call it a fresh pickle, but you don’t need to wait for it to soften. I love making this salad because it’s so quick and of the moment, and it goes with everything.” —Robin Asbell, Recipe Developer

13 of 18

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“The cooking technique known as ‘melting’—as in melting cabbage, melting onions, and more—is an impressive way to cook both summer and winter vegetables. Originating from the classic French potato dish ‘pommes de terre fondantes’ (aka fondant or ‘melting’ potatoes), the two-step technique can be applied to loads of different veggies.” —Alexandra Shytsman, Recipe Developer

14 of 18

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“Stoemp is a great side dish because it’s incredibly versatile, requires no fancy techniques or ingredients, and can be as simple or complex as you want it to be. The stripped-down recipes often call for just potatoes and carrots (as we do in ours below), but you can truly tailor it to the season, your own pantry, and preferences.” —Devan Grimsrud, Recipe Developer

15 of 18

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“These impressive French potatoes are made in two steps. First, you par-boil peeled and sliced potatoes, then you fry them in a pan until they’re deeply golden and pleasantly greasy. The dish is finished with fried onions and a sprinkling of parsley.” —Alexandra Shytsman, Recipe Developer

16 of 18

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“Because the stems and leaves cook at different rates, it’s best to chop and separate them before cooking so everything finishes at the same time. I like to divide the cabbage roughly in half—separating the leafy tops and the thicker white base—just like you would separate scallion greens from whites.” —Frank Tiu, Recipe Developer

17 of 18

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“In about 10 minutes, with just broccoli, oil, salt, and your broiler, you get an intentional, beautifully burnished, wood-fired restaurant-quality plate of florets that you can serve as is or play around with. It’s my favorite way to eat broccoli, and a worthy technique that any home cook can master.” —Devan Grimsrud, Recipe Developer

18 of 18

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“Traditionally, just a little bit of garlic is used in melting potatoes. A clove or two is lightly smashed and left in one piece in the pan, imparting a hint of garlic flavor to the finished dish. If you’re part of the more-garlic-is-always-better crowd (like me), you’ll enjoy this variation that adds six large chopped cloves to the skillet.” —Coco Morante, Recipe Developer

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