These side dishes are healthy and delicious. It's a win-win!
55 Diabetic-Friendly Side Dishes
Updated Aug. 25, 2024
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Garlic Asiago Cauliflower Rice
The garlic seasoning and Asiago really pack a punch, making this five-ingredient low-carb side dish a real weeknight winner. —Colleen Delawder, Herndon, Virginia
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Corn Okra Creole
This dish is representative of my area of the country, and particularly the Texas-Louisiana border. The okra, corn and Creole seasonings are all popular here. —Ruth Aubey, San Antonio, Texas
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Zesty Garlic Green Beans
These green beans travel so well because they can either be served at room temperature or reheated at the party. —Christine Bergman, Suwanee, Georgia
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Red Potatoes with Beans
You can serve this homey blend of fresh green beans, potato wedges and chopped red onion hot or cold. Either way, this easy side dish makes a pleasing accompaniment to Mom's meat loaf or almost any other meat. —Daria Burcar, Rochester, Michigan
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Spaghetti Squash with Tomatoes and Olives
This squash is outstanding as a side dish, but you can also top it with canned tuna to create a simple, healthy main dish. It's easy and so tasty! I like to use my own canned tomatoes for the best flavor. —Carol Chase, Sioux City, Iowa
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Confetti Quinoa
If you have never tried quinoa, start with my easy side, brimming with colorful veggies. I serve it with orange-glazed chicken. —Kim Ciepluch, Kenosha, Wisconsin
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Roasted Pumpkin and Brussels Sprouts
While traveling to Taiwan, I had the pleasure of trying a unique vegetable dish that included fresh pumpkin. It inspired me to roast pumpkin with Brussels sprouts. —Pam Correll, Brockport, Pennsylvania
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Garlic-Sesame Green Beans
Sauteed bits of garlic and shallot, with a sprinkling of toasted sesame seeds, turn ordinary beans into something special. Keep the recipe in mind for your garden crop in summer. —Deirdre Cox, Kansas City, Missouri
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Grilled Street Corn
Mexican food is my grandmother’s favorite. I wanted a perfect side for her legendary tacos, and this chile-lime grilled corn turned out to be just right. —Ashley Crainshaw, Shawnee, Kansas
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Lemon Couscous with Broccoli
I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. —Beth Dauenhauer, Pueblo, Colorado. Check out our collection of diabetic-friendly pasta dinners.
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Golden Zucchini Pancakes
If your garden is overflowing with zucchini this time of year, make these incredible pancakes to use it up. We squeeze the zucchini well before using to remove excess moisture. —Terry Ann Dominguez, Silver City, New Mexico
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Carrots and Snow Peas
This is without question my favorite side dish, both for flavor and ease of preparation. Sherry adds an amazing spark to the vegetables. —Cheryl Donnely, Arvada, Colorado
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Green Beans Amandine
It's hard to improve on the taste Mother Nature gives to fresh green beans, but Mom has done just that for years using this green beans amandine recipe. I have always thought the crunchy almonds were a super addition. —Brenda DuFresne, Midland, Michigan
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Spicy Grilled Eggplant
This side dish goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas
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Roasted Rosemary Cauliflower
Roasting the cauliflower really brings out its flavor in this side dish. Even folks who aren't cauliflower lovers like it this way. —Joann Fritzler, Belen, New Mexico
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Cranberry Wild Rice Pilaf
This tender side dish is perfect for the holidays or any time you want to add a special touch. Dried cranberries, currants and almonds serve up color and texture. My co-workers all make this rice pilaf for their families. —Pat Gardetta, Osage Beach, Missouri
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Gouda Mixed Potato Mash
Everything's better with cheese, right? This cheesy two-potato mash is no exception. If you cube the cheese, you’ll discover delicious pockets of melted cheese throughout the dish. —Shelby Goddard, Baton Rouge, Louisiana
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Dutch Beets
Even people who typically shy away from beets will polish these off. This healthy canned vegetable recipe is quick to make, too, since you start with canned beets. —Marie Hattrup, Sonoma, California
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German Red Cabbage
This inexpensive red cabbage recipe makes a tender, tasty vegetable side dish. It's traditionally German, but it pairs well with all kinds of foods, in every season.
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Fiesta Corn and Beans
Bursting with southwestern flavors, the zesty veggie medley here can be served as a side dish or a meatless meal-in-one. The dollop of yogurt is a cool, creamy finishing touch. —Gerald Hetrick, Erie, Pennsylvania
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Grilled Brussels Sprouts
During a beach vacation, in an effort to cook our entire meal outside on the grill, I made our not-so-simple veggie choice into a simple grilled side dish. For spicier sprouts, season with red pepper flakes —Tiffany Ihle, Bronx, New York
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Cauliflower Mash
This quick and easy mashed cauliflower is a wonderful alternative to same-old mashed spuds, and it's healthier, too! —Nick Iverson, Denver, Colorado
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Quinoa Tabbouleh
When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabbouleh. Now we make quinoa tabbouleh all the time! —Jennifer Klann, Corbett, Oregon
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Beans, Bacon & Tomato Bake
Bacon, tomatoes and lima beans combine for a nutrient-packed side dish that makes the perfect accompaniment to turkey. —Karen Kumpulainen, Forest City, North Carolina
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Green Beans in Red Pepper Sauce
For easy veggies, I make a simple sauce of sweet red peppers, almonds and parsley. We also like this sauce with zucchini or roasted cauliflower. —Elisabeth Larsen, Pleasant Grove, Utah
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Cantina Pinto Beans
Cumin, cilantro and red pepper flakes lend southwestern flair to tender pinto beans in this dish, which was inspired by one we had at a restaurant in Dallas. It makes a terrific Tex-Mex side or a filling lunch when served with cornbread. —L.R. Larson, Sioux Falls, South Dakota
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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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Sweet Potato Carrot Crisp
Sweet potatoes take a different twist in this whipped side dish that pairs them with carrots. Subtly sweet, it has just a hint of garlic, while the nut and crumb topping adds a fun crunch to any holiday meal. —Diane Molberg, Calgary, Alberta
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Sauteed Cabbage
When I was young, my family grew our own cabbages. It was fun to put the cabbage to use in the kitchen, just as I did with this comforting side. With potatoes, deviled eggs and cornbread, fried cabbage tastes like home. —Bernice Morris, Marshfield, Missouri
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Cilantro Potatoes
Fresh cilantro gives an exotic Syrian-style flavor to these easy, delicious skillet potatoes. They’re a creative complement to Mom’s tangy kabobs. —Weda Mosellie, Phillipsburg, New Jersey
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Smoky Cauliflower
The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon
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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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Eggplant Fries
My kids love this snack—and I like that it's healthy. Coated with Italian seasoning, Parmesan cheese and garlic salt, these veggie sticks are broiled, not fried, so there's no guilt when you crunch into them. —Mary Murphy, Atwater, California
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Honey-Thyme Butternut Squash
This golden, honey-sweetened squash is just as hearty and comforting as your favorite potato dish. With its bright color, it makes an attractive side for special autumn meals. —Bianca Noiseux, Bristol, Connecticut
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Lemon Parmesan Orzo
A splash of lemon and a shower of chopped parsley make this orzo one of my family's most requested springtime sides. It's fantastic with chicken, pork and fish, or you can eat it on its own as a light lunch. —Leslie Palmer, Swampscott, Massachusetts
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Quinoa with Peas and Onion
I make this a lot for my son, who’s a picky eater. He loves it! —Lori Panarella, Phoenixville, Pennsylvania
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Colcannon
Putting together your St. Patrick's Day feast? Make sure there's room for colcannon, one of Ireland's most famous potato dishes, on the table.
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Parmesan Roasted Broccoli
Sure, it’s simple and healthy but, oh, this roasted broccoli is also delicious. Cutting the stalks into tall trees turns the ordinary veggie into a standout side dish. —Holly Sander, Lake Mary, Florida
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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, Pleasant Prairie, Wisconsin
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Crockpot Stuffing
This vegetarian Crockpot stuffing is a keeper. It has all the classic flavor, but it's cooked in a slow cooker for a moist, fluffy stuffing that leaves your oven free for other dishes.
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Bacon-Corn Stuffed Peppers
Filled with corn, salsa, green onions, mozzarella cheese and bacon, these grilled pepper halves are sure to liven up your next cookout. They have a wonderful taste and give a fun twist to the usual corn on the cob. —Mitzi Sentiff, Annapolis, Maryland
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Mediterranean Cauliflower
I adapted a recipe I received from a friend to make this delicious—and deliciously different—cauliflower dish. It's prepared quickly in a skillet and uses only a handful of ingredients. What a great way to take ordinary cauliflower to a whole new level! —Valerie Smith, Aston, Pennsylvania
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Stewed Zucchini and Tomatoes
A fresh take on traditional vegetable sides, this make-ahead dish stars zucchini, tomatoes and green pepper. Bubbly cheddar cheese adds a down-home feel. —Barbara Smith, Salem, Oregon
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Spiced Carrots & Butternut Squash
When I've got a lot going on, my slow cooker is my go-to tool for cooking veggies. The sweetness of the squash and carrots really complements the spicy seasonings. —Courtney Stultz, Weir, Kansas
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Mashed Peppery Turnips
I created this recipe in an attempt to use up a great turnip harvest from our garden, and to lighten up one of our favorite dishes. By using turnips in place of potatoes, I made a low-carb side. Now we rarely serve plain mashed potatoes! —Courtney Stultz, Weir, Kansas
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Thymed Zucchini Saute
Simple and flavorful, this recipe is a tasty and healthy way to use up all those zucchini that are taking over your garden. It's ready in hardly any time! —Bobby Taylor, Ulster Park, New York
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Roasted Asparagus and Leeks
No vegetable says spring quite like asparagus. In this recipe, we combine pretty green spears with leeks. Crushed red pepper adds a bit of zest.—Taste of Home Test Kitchen
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Cilantro Ginger Carrots
Peppery-sweet ginger and cooling cilantro have starring roles in this colorful side of crisp-tender carrots. The veggie goes from pan to plate in a twinkling. —Taste of Home Test Kitchen
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Vegetable Barley Saute
This wonderful side dish can easily be turned into a hearty entree by adding cooked chicken. —Taste of Home Test Kitchen
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Roasted Fennel and Peppers
Fennel makes for a tasty change of pace in this versatile side that goes nicely with grilled meats. Best of all, it's full of flavor and easy to do—and it doesn't seem light at all! —Taste of Home Test Kitchen
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Grilled Pattypans
Just a few minutes and a handful of ingredients are all you’ll need for this scrumptious side dish. Hoisin sauce and rice wine vinegar give grilled pattypans Asian flair. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Garden-Fresh Rainbow Chard
Chard, a member of the beet family, is prized for its green leaves and colorful stalks. Stir up these good-for-you greens with garlic and red onion. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Spring Asparagus
This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. —Millie Vickery, Lena, Illinois
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Mango Barley Salad
I made this fresh, colorful mango salad on the fly and it was a big hit! The bright flavor is perfect for a spring or summer picnic, served right away or chilled. —Dan Wellberg, Elk River, Minnesota
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Roasted Peppers and Cauliflower
Caramelization really enhances the flavors in this easy side dish. The seasoned, roasted peppers and cauliflower are just right with nearly any main course. —Cheryl Wilt, Eglon, West VirginiaOriginally Published: July 18, 2019
