40 Sides to Serve with Pot Roast

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

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Brussels Sprouts & Kale Saute

In an effort to add more greens to our meals, I created this dish—and my kids eat it up. The crispy salami is the "hook." —Jennifer Mcnabb, Brentwood, Tennessee

Sour Cream Fan Rolls

I received this recipe from an email pen pal in Canada. The dough is so easy to work with, and it makes the lightest yeast rolls. I haven't used another white bread recipe since I started making this one. -Carrie Ormsby, West Jordan, Utah

Butternut Squash Mac and Cheese

I created this dish after my father had triple bypass surgery. He loves comfort food, and I wanted him to be able to enjoy a rich and tasty dish like mac & cheese without all the fat and butter. It's also a smart way to sneak in some veggies for children. —Megan Schwartz, New York, New York

Mashed Potatoes with Garlic-Olive Oil

Garlic mashed potatoes are high on our love list. To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes. — Emory Doty, Jasper, Georgia

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

Best Ever Breadsticks

Present these delicious breadsticks alongside an Italian favorite like lasagna or spaghetti. They're an attractive and edible addition to the table setting! —Carol Wolfer, Lebanon, Oregon

Old-Fashioned Green Beans

Mom would prepare home-grown green beans using this recipe, and boy did they ever taste good. The bacon provides rich flavor and the brown sugar adds a touch of sweetness. This is one irresistible side dish. —Willa Govoro, St. Clair, Missouri

Smoky Cauliflower

The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon

German Noodle Bake

This is a recipe I serve each year for my holiday open house because everyone looks for it. Store-bought noodles can be substituted, but I prefer homemade noodles...and so does everyone else. —Kathleen Meineke, Cologne, New Jersey

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

Potluck Pan Rolls

The appealing homemade yeast-bread flavor of these golden rolls is unbeatable. Soft and light, they're great alongside any entree. Folks are disappointed if I don't bring them to potluck dinners. —Carol Mead, Los Alamos, New Mexico

Southwestern Sauteed Corn

My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! —Chandy Ward, Aumsville, Oregon

Lemon Garlic Mushrooms

I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida

Roasted Green Vegetable Medley

Roasting vegetables such as broccoli, green beans and Brussels sprouts is a fantastic way to serve them, and almost any veggie combo works. — Suzan Crouch, Grand Prairie, Texas

Chive Pinwheel Rolls

These light, pleasant-tasting rolls complement almost any entree. With the chive filling swirled through the golden bread, they're attractive enough for special occasions. —Ann Niemela, Ely, Minnesota

Quinoa with Roasted Vegetables

Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. —Sonali Ruder, New York, New York

Potato Wedges with Sweet & Spicy Sauce

I'm a small-business owner, so most of my recipes are a result of not having time to run to the store, and doing with what's on hand. Here's a perfect example. Dip these wedges in anything. —Dana Alexander, Lebanon, Missouri

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

Minty Sugar Snap Peas

Fresh mint adds a lively touch to cooked sugar snap peas. It's also nice on green beans or carrots. —Alice Kaldahl, Ray, North Dakota

Pull-Apart Garlic Bread

People go wild over this golden, garlicky loaf whenever I serve it. There’s intense flavor in every bite. —Carol Shields, Summerville, Pennsylvania

Loaded Smashed Taters

You can make an entire pot of smashed taters in the time it takes to bake a single potato! I like to use baby Yukon Golds because the skins are very thin and easy to mash. Make this to your taste—sometimes I add in garlic and chives or sub shallots for the green onions. My husband loves these potatoes with steak, and even my 20-month-old daughter enjoys them! —Andrea Quiroz, Chicago, Illinois

Blue-Ribbon Herb Rolls

These rolls have been a favorite of ours for nearly 25 years. I even baked them in an old wood stove when we lived on a farm. I developed the recipe using several techniques I learned while studying the art of bread making. The recipe won a blue ribbon at our county fair. —Mary Ann Evans, Tarpon Springs, Florida

Creamy Roasted Garlic & Spinach Orzo

This side dish brings instant comfort. I first made it without spinach so my husband and daughter would like it. The next time, I added spinach for the extra health benefits. They still devoured it, so in my book that's a win-win. —Dawn Moore, Warren, Pennsylvania

Scalloped Taters

This creamy, comforting slow-cooked side tastes marvelous with almost any main dish and is a snap to assemble with frozen hash browns. It's a good way to make potatoes when your oven is busy with other dishes. —Lucinda Wolker, Somerset, Pennsylvania

Creamed Green Beans

A family favorite for years, this special green bean recipe is a cinch to double and can be assembled ahead of time. When my nephews are coming for dinner, it’s an absolute must! —Betty Shaw, Weirton, West Virginia

Honey-Squash Dinner Rolls

Puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works—I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida

Lemon-Butter Brussels Sprouts

Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up! — Jenn Tidwell, Fair Oaks, California

Veggie Macaroni & Cheese

This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone asking for seconds. —Marsha Morril, Harrisburg, Oregon

Rich & Creamy Parmesan Mashed Potatoes

For special occasions (like my husband’s birthday dinners), I mash potatoes with cream cheese, sour cream and Parmesan. It's divine comfort food. —Jo Ann Burrington, Osceola, Indiana

These would go great with this Mississippi pot roast.

Fresh Sugar Snap Pea Salad

We found fresh sugar snap peas at our town's farmers market. They make a cheerful salad with a tangy dressing. —Courtney Stultz, Weir, Kansas

Creamy Polenta with Balsamic Glaze

This delicious, easy side dish goes incredibly well with braised meat. It makes any meal feel a little more elevated. —Sarah Vasques, Milford, New Hampshire

Moist Corn Spoon Bread

Enjoy this easy take on a southern specialty that utilizes the convenience of a slow cooker. It's an excellent side dish for your next summer party or any special feast. —Taste of Home Test Kitchen

Grilled Cabbage

The first time I made this, I couldn’t believe how good it was! We served it with grilled burgers and our dinner was complete. I never thought I’d skip dessert because I was full from too much cabbage! —Elizabeth Wheeler, Thornville, Ohio

Bacon Collard Greens

Collard greens are a staple vegetable of southern cuisine. This side dish is often made with smoked or salt-cured meats, such as ham hocks, pork or fatback. —Marsha Ankeney, Niceville, Florida

Cheesy Spinach

My daughter often serves this cheese and spinach blend at church suppers. Even people who don't usually eat spinach like this flavorful dish once they try it. There are never any leftovers. —Frances Moore, Decatur, Illinois

Whipped Squash

This is an excellent way to serve one of the season's most delicious vegetables—butternut squash. Its rich flavor and golden harvest color really come through in this smooth vegetable side dish. —Dorothy Pritchett, Wills Point, Texas

Rosemary Beets

For a simple side dish, I use a slow cooker and let the beets mellow with rosemary and thyme. —Nancy Heishman, Las Vegas, Nevada