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Chard with Bacon-Citrus Sauce
Chard is a leafy veggie often used in Mediterranean cooking. I dress it with orange juice and bacon, and the family gobbles it up. —Teri Rasey, Cadillac, Michigan
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Green Bean Casserole
This easy green bean casserole recipe has always been one of my favorite dishes. You can make it before any guests arrive and refrigerate it until it’s ready to bake. —Anna Baker, Blaine, Washington
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Company Mashed Carrots
Although I call these "company carrots," I'll often serve them on a weeknight to my family. No matter who's eating it, the fast, easy dish is always a favorite. —Cynthia Hanus-Beard, Tamarac, Florida
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Slow-Cooker Dressing
Here’s an easy dressing that’s perfect for Thanksgiving get-togethers. Once it’s in the slow cooker, you’re free to turn your attention to the other dishes. —Rita Nodland, Bismarck, North Dakota
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Roasted Fresh Okra
If you have picky eaters who worry about texture, roasted okra is marvelous. It's OK to crowd the pan. Okra shrinks as it cooks. —Anna Katsoulis, Greenville, North Carolina
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Simple Orange-Glazed Beets
In our house, we prefer our beautiful red beets served simply—with a touch of butter and a hint of orange from a marmalade glaze. —Mary Beth Jung, Hendersonville, North Carolina
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Citrus Rainbow Carrots
I grow lots of carrots and I’m always experimenting with ways to serve them. The first time I made this citrusy recipe for my husband, he said it tasted like Christmas! Although he calls them my "Christmas carrots," they're tasty anytime; I especially like serving them at Easter, with the array of carrots available in early spring. It's easy to prepare, and can easily be doubled to serve a large group. To save time, I sometimes cut up the carrots several days in advance. —Sue Gronholz, Beaver Dam, Wisconsin
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Jeweled Endive Salad
Every Christmas, friends have a huge potluck party. I wanted to bring something unique, so I topped off endive and watercress with jewel-toned pomegranate seeds. —Alysha Braun, St. Catharines, Ontario
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Orange Pomegranate Salad with Honey
I discovered this fragrant salad in a cooking class. If you can, try to find orange flower water (also called orange blossom water), which perks up the orange segments. But orange juice adds a nice zip, too! —Carol Richardson Marty, Lynwood, Washington
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Sauteed Apples
Here’s a sweet side dish my family loves. You can use it to top pancakes or French toast, but it’s wonderful with pork or chicken too. —Shirley Heston, Pickerington, Ohio
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Baked Parmesan Breaded Squash
Baked yellow squash is beautifully crispy. You don’t have to turn the pieces, but do keep an eye on them. — Debi Mitchell, Flower Mound, Texas
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Orange-Glazed Beets
Beets were a popular vegetable in our house when I was growing up, and this recipe is a real favorite of ours. It's very easy to make, and the orange gives it a delightful citrus flavor. —Susan Punzal, Orchard Park, New York
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Twice-Baked Sweet Potatoes with Bacon
This side always takes my guests by surprise because of the smoky, creamy flavor. No doubt you'll get major kudos when you place these potatoes on your table. —Cynthia Boberskyj Rochester, NY
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Marinated Asparagus with Blue Cheese
Asparagus marinated in vinaigrette and dotted with cheese makes an awesome side. We’re blue cheese fans, but you might like Parmesan or feta. —Susan Vaith, Jacksonville, Florida
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Roasted Acorn Squash & Brussels Sprouts
I love creating dishes with few ingredients and easy steps, like squash with Brussels sprouts. Maple syrup adds a slight sweetness, and pecans give it a toasty crunch. —Angela LeMoine, Howell, New Jersey
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Super Simple Scalloped Potatoes
I’ve made many types of scalloped potatoes but I always come back to this rich, creamy and fail-proof recipe. This is a dish where the bottom gets scraped clean. —Kallee Krong-McCreery, Escondido, California
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Mushroom and Spinach Saute
Mushrooms and spinach make a super fast combination that’s perfect for two. And it’s easy to double or triple for a crowd. —Pauline Howard, Lago Vista, Texas
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Swiss Chard with Onions & Garlic
I like to make this sauteed Swiss chard a main dish by serving it with pasta, but it’s also a tasty side dish all on its own. My boys love it and ask for it often. —Rebekah Chappel, Portales, New Mexico
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Tomato-Onion Green Beans
Fresh green beans are the stars of this healthy side. Serve with grilled chicken, pork tenderloin or seafood for a delicious end to a busy day. —David Feder, Buffalo Grove, Illinois
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Rosemary Sweet Potato Fries
A local restaurant got me hooked on sweet potato fries. I started making them at home with different seasonings to match the taste. I'm thrilled with the results! —Jackie Gregston, Hallsville, Texas
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Creamed Spinach & Pearl Onions
When I was a culinary student, this creamy dish wowed me, and I don't even like spinach. This side is a keeper! —Chelsea Puchel, Pickens, South Carolina
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Garlic Maple Dressing
Here's my go-to dressing for pretty much any salad (or veggie!) under the sun. It stores beautifully, so make it ahead—or leave the shaking to the kids while you finish up last-minute dinner details. They'll do you proud. —Emily Tyra, Milwaukee, Wisconsin
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Garlic-Rosemary Brussels Sprouts
This is my go-to Thanksgiving side dish. It is healthy and easy, and it doesn't take very much time or effort to make. I usually use rosemary for my turkey, so this lets me use some of the leftover herbs. —Elisabeth Larsen, Pleasant Grove, Utah
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Buttermilk Smashed Potatoes
My family loves this decadent homestyle recipe of buttermilk, potatoes and butter. Serve with your favorite toppings and enjoy! —Marla Clark, Albuquerque, New Mexico
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Maple-Glazed Green Beans
After I picked my first green beans one year, I wanted to make a savory dish that was unique, quick and packed with flavor. I loved this so much I couldn't stop eating it. The next day I picked more beans and made this delicious side dish again. —Merry Graham, Newhall, California
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Creamed Corn
Five ingredients are all you'll need for my popular creamed corn recipe. It's wonderful no matter what the occasion is. Try it on a barbecue buffet or holiday menu. —Barbara Brizendine, Harrisonville, Missouri
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Glazed Sweet Potatoes
Fresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze. She still makes them this way, and now her glazed sweet potato recipe has become a favorite with the grandchildren as well! —Rosemary Pryor, Pasadena, Maryland
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Spinach-Parm Casserole
For those who ignore Popeye and won’t eat their spinach, I find that spinach with garlicky butter and Parmesan helps change their minds. —Judy Batson, Tampa, Florida
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Pickled Beets
The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler, Irmo, South Carolina
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Crispy Smashed Herbed Potatoes
Golden brown and buttery, these spuds live up to their tantalizing name. A sprinkle of fresh herbs when they’re hot out of the oven maximizes the flavor…and the pretty. —Althea Dye, Howard, Ohio
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Maple-Glazed Acorn Squash
With a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food—easy to prepare and a tasty pairing with a pork entree. —Nancy Mueller, Menomonee Falls, Wisconsin
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German Red Cabbage
Sunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. —Jeannette Heim, Dunlap, Tennessee
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Parmesan Asparagus
Nothing could be more simple than this side dish. Since it has just four ingredients, I assemble it in no time, then pop it into the oven for about 15 minutes. It turns out perfect every time. —Mary Ann Marino, West Pittsburgh, Pennsylvania
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Cream Cheese Mashed Potatoes
Whenever I serve this easy mash, the bowl is always scraped clean. Before holiday feasts, I make it early and keep it warm in a slow cooker so I can focus on last-minute details. —Jill Thomas, Washington, Indiana
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Cheesy Cheddar Broccoli Casserole
Even people who don’t like broccoli beg me to make this comforting broccoli cheese casserole recipe. It's similar to a classic green bean casserole, but the melted cheese just puts it over the top. —Elaine Hubbard, Pocono Lake, Pennsylvania
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Cranberry-Walnut Brussels Sprouts
Brussels sprouts are one food that picky eaters often resist, but a burst of cranberry flavor may change their minds. You can also add garlic and dried fruits. —Jennifer Armellino, Lake Oswego, Oregon
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Garlic Parmesan Asparagus
Pair any entree with this fresh side dish for a truly succulent meal. With subtle garlic, melted butter and a hint of Parmesan cheese, what’s not to love? —Tara Ernspiker, Falling Waters, West Virginia
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Creamy Corn
Out of all my corn recipes, this is my favorite. You need just a few ingredients and a slow cooker to make this delicious side dish. Because it cooks on its own, you'll have extra time to prepare the main course. —Judy McCarthy, Derby, Kansas
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Spicy Pumpkin & Corn Soup
A seriously quick dish, it can satisfy a hungry household in 15 minutes. My family loves sharing this soup with cornbread, or you can add a zesty kick with some Rotel. — Heather Rorex, Winnemucca, Nevada
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Roasted Radishes
Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. —Taste of Home Test Kitchen
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Maple-Glazed Squash
Squash gets pleasantly sweet and spicy flavors from maple syrup and cinnamon in this recipe. —Betty Kay Sitzman, Wray, Colorado
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Oven-Roasted Asparagus
Asparagus never tasted so good! Simply seasoned with butter and green onions, they taste fresh and keep their bright green color, too. They're so good, you might want to make extra. This is how to cook asparagus in the oven. —Jody Fisher, Stewartstown, Pennsylvania
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Onion Yorkshire Puddings
This easy recipe is a cross between traditional Yorkshire pudding and popovers. It makes a perfect complement to prime rib. We also like it with beef stew and steak. Make more than you need, because everyone loves it. —Emily Chaney, Blue Hill, Maine
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My Mother's Mac and Cheese
I remember my mother sending me to the store for 15 cents worth of cheese. The butcher would cut off a slice from a gigantic wheel covered with a wax-coated cloth. Mother would then blend that cheese into this tasty dish. Today, the memory of her cooking is like food for my soul. —Phyllis Burkland, Portland, Oregon
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Cheesy Bacon Spaghetti Squash
This quick casserole is called "cheesy" for a reason. Stir in any kind you've got. —Jean Williams, Stillwater, Oklahoma
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Favorite Mashed Sweet Potatoes
My family begs me to make mashed sweet potatoes at Thanksgiving and Christmas. I love this recipe because it can be made a day ahead and warmed up before the big meal. —Senja Merrill, Sandy, Utah
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Cheddar Creamed Corn
I took this super easy recipe to a school potluck once and it was gone in no time. I’ve been asked to bring it to every function since. —Jessica Maxwell, Englewood, New Jersey
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Roasted Brussels Sprouts with Cranberries
There’s nothing to this recipe—the preparation and cooking times are so quick. I sprinkle in a few dried cranberries, but you can let your imagination take over. Add a handful of raisins or walnuts at the end, or even sliced oranges. If your Brussels sprouts are large, cut them in half. —Ellen Ruzinsky, Yorktown Heights, New York
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Sweet Onion Pie
Loaded with sweet onions, this creamy pie makes a scrumptious addition to the brunch buffet. By using less butter to cook the onions and substituting lighter ingredients, I cut calories and fat from the tasty dish. —Barbara Reese, Catawissa, Pennsylvania
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Baked Butternut Squash
Take advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this is my favorite baked butternut squash recipe—it could almost be dessert! —Heidi Vawdrey, Riverton, Utah
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Applesauce Sweet Potatoes
During the holidays, using a slow cooker not only frees up oven space, but time, too! Sweet potatoes are a must on our family menu, and this no-fuss version will have everyone thinking you spent hours in the kitchen. —Pamela Allen, Marysville, Ohio
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Garlic Roasted Brussels Sprouts
My roommate and I used to make garlicky Brussels sprouts at least twice a week. Now I make them as a healthy side for all sorts of occasions. —Katherine Moore-Colasurd, Cincinnati, Ohio
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Apricot-Ginger Acorn Squash
Sweet and savory flavors come together in this dish that will make a squash lover out of anyone. It’s a treat—but has hardly any butter, and low sodium. For less sugar, we like to use all-fruit apricot preserves. —Trisha Kruse, Eagle, Idaho
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Lemon & Garlic New Potatoes
This is a simplified version of a dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite side dish at my house. —Katie Bartle, Parkville, Missouri
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Brandy-Glazed Carrots
Carrots sport a light brandy sauce for a beautiful side with mass appeal. —Tammy Landry, Saucier, Mississippi
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Freezer Sweet Corn
People ask me how to freeze corn on the cob because my frozen corn tastes as good as fresh! This way it stays crisp-tender and now I can have "fresh" corn any time of the year. —Judy Oudekerk, St. Michael, Minnesota
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Waffle-Iron Acorn Squash
I love to get the kids involved in cooking, and this squash is so simple even a small child can cook it with minimal adult supervision. The recipe is fun, fast and no-fuss, and doesn't use valuable oven space before big family meals. —Donna Kelly, Orem, Utah
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Olive Oil Mashed Potatoes with Pancetta
Classic American mashed potatoes take a trip to Italy with the flavors of olive oil, garlic, and pancetta. —Bryan Kennedy, Kaneohe, Hawaii
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Fruit & Nut Andouille Stuffing
This special stuffing recipe has been a Thanksgiving tradition with our family for many years. It reminds us of home, family, and all the things that make the holiday season so special. —Kathleen Specht, Clinton, Montana
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Roasted Broccoli & Cauliflower
Whenever we make a time-consuming entree, we also prepare this quick broccoli and cauliflower side. The veggies are a good fit when you’re watching calories. —Debra Tolbert, Deville, Louisiana
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Okra Roasted with Smoked Paprika
When you want to cook okra without frying it, roast it with lemon juice for a lighter version. The smoked paprika gives it even more roasty oomph. —Lee Evans, Queen Creek, Arizona
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Cran-Apple Salad
This tart and tasty salad goes so wonderfully with lots of different meals. Folks will think you slaved over it, but with less than five ingredients, preparation takes only minutes! Crunchy walnuts, celery and apples are special way to dress up canned sauce. —Lucille Foster Grant, Nebraska
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Roasted Beets
This roasted beets recipe makes ordinary beets taste tender and delicious with just a few sweet and good-for-you ingredients. —Wendy Stenman, Germantown, Wisconsin
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Pretty Duchess Potatoes
Comfort-food flavor comes in attractive packages that are just the right size! This recipe is a favorite Christmas dinner or Thanksgiving menu idea. —Taste of Home Test Kitchen
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Hungarian-Style Green Beans
A vacation to Hungary inspired this flavorful side of green beans with paprika and mushrooms. Being a vegetarian, I welcome these tasty ideas. —Sherry Johnston, Green Cove Springs, Florida
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Mom's Apple Cornbread Stuffing
My speedy recipe is the be-all and end-all stuffing in our family. Not surprisingly, we never have leftovers. —Marie Forte, Raritan, New Jersey
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Cheese Grits
As a comfy side dish, cheese grits have fantastic potential but sometimes need a flavor boost. For add-ins, try red pepper flakes, fresh rosemary or crushed garlic. —Paula Hughes, Birmingham, Alabama
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Brussels Sprouts with Garlic & Goat Cheese
I wanted to up my veggie game, so I smothered Brussels sprouts with garlic and goat cheese. It's really a side dish, but I love to eat it for lunch! —Brenda Williams, Santa Maria, California
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Brown Sugar Sweet Potatoes with Apples
This foolproof winner is easy to prepare and makes a beautiful alternative to traditional sweet potatoes. To save time, make it ahead, allow it to cool and refrigerate it up to two days. Put the mashed potatoes back in the slow cooker set to low for about two hours before serving. Add a bit of apple cider or water if needed. —Judy Batson, Tampa, Florida
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Shredded Kale and Brussels Sprouts Salad
This salad is a simple and delicious way to eat your superfoods! It gets even better after it sits for a while in the fridge, so I make it ahead. I use my homemade honey mustard dressing, but any type works just fine. —Alexandra Weisser, New York, New York
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Roasted Honey Sweet Potatoes
Cinnamon and honey bring out the natural earthy sweetness of sweet potatoes in this simple, elegant side dish. —Laura Mifsud, Northville, Michigan
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Cheese Smashed Potatoes
Who doesn't like mashed potatoes? Try this slimmed-down dish with any entree. —Janet Homes, Surprise, Arizona
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Three-Cheese Creamed Spinach
Cream cheese, Parmesan and mozzarella make this dish wonderfully cheesy. Sprinkle it with french-fried onions for a crisp boost of flavor. —Kathy Vazquez, Amarillo, Texas
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Thyme-Roasted Carrots
Cutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley. —Deirdre Cox, Kansas City, Missouri
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Pecan-Stuffed Butternut Squash
I love autumn, when butternut squash is at its peak. This is one of my favorite ways to prepare it. The squash is tender, and the creamy pecan filling is fabulous. —Sheryl Little, Sherwood, Arkansas
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Brussels Sprouts with Bacon & Garlic
When we have company, these sprouts are my go-to side dish because they look and taste fantastic. Fancy them up a notch with pancetta instead of bacon. —Mandy Rivers, Lexington, South Carolina
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Mashed Potatoes with Cheddar
Who doesn’t love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. —Darlene Brenden, Salem, Oregon
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Caramel-Pecan Apple Slices
Here's a warm, decadent side dish for fall or winter brunches. Ready to eat in only 15 minutes, the apples are also good alongside a pork entree or spooned over vanilla ice cream. —Carol Gillespie, Chambersburg, Pennsylvania
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Shredded Gingered Brussels Sprouts
Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Dairy Freed
Originally Published: August 20, 2018