67 Stovetop Sides Ready in 30 Minutes or Less

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: I use this dish often when the schedule gets tight and I need a hurry-up vegetable to cook. It adds plenty of substance to a simple meal. —Charmaine Fricke, St. Charles, Illinois

From the Recipe Creator: To make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. —Jennifer Lynn Cullen, Taylor, Michigan

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: No need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon zest adds a welcome burst of tang. —Taste of Home Test Kitchen

From the Recipe Creator: There are lots of ways to personalize this roasted Brussels sprouts with bacon recipe to your own tastes, but it all starts with perfectly roasted sprouts. Oven temps vary, so keep an eye on them to make sure they get crisp but don’t burn. —Karen Keefe, Phoenix, Arizona

From the Recipe Creator: For a simply delicious side dish, I often prepare these potatoes. I like the fact that there are few ingredients and they take such little time to prepare.—Dorothy Pritchett, Wills Point, Texas

From the Recipe Creator: I love making this dish when I can pick the beans right out of the garden and put them into the pot. The fresh taste is unbeatable. I've also made it with beans purchased at the store. Either way, you'll find this recipe a winner. There's no need for any extra seasonings at the table. —Ina Reed, Kingman, Arizona

From the Recipe Creator: These tasty garlic butter mushrooms are so delicious served with steak, chicken or pork. The sauteed garlic is the secret! —Joan Schroeder, Mesquite, Nevada

From the Recipe Creator: 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

From the Recipe Creator: Mother always relied on peas and onions when she was in a hurry and needed a quick side dish. Besides being easy to prepare, this recipe was loved by everyone in our family. It was handed down to my mother by my grandmother. —Santa D'Addario, Jacksonville, Florida

From the Recipe Creator: 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 any time; 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

From the Recipe Creator: Anything can be in a rice pilaf. Adding peas and baby portobello mushrooms gives it a springlike burst of color and a variety of textures. —Stacy Mullens, Gresham, Oregon

From the Recipe Creator: These sauteed green beans with garlic and a variety of herbs and spices come together in no time at all for a well-seasoned side dish you'll make on repeat. —Heidi Wilcox, Lapeer, Michigan

From the Recipe Creator: I wanted healthy alternatives to my family's favorite recipes. Pumpkin, cauliflower and thyme make an amazing dish. You'll never miss those plain old mashed potatoes. —Kari Wheaton, South Beloit, Illinois

From the Recipe Creator: 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

From the Recipe Creator: "This is one of the best (and most simple) ways I’ve found to serve broccoli. It’s also good with Parmesan if you don’t have the Asiago cheese." —cjintexas, Taste of Home Community Member

From the Recipe Creator: Why settle for traditional mashed potatoes when you can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a taste treat. —Lily Julow, Lawrenceville, Georgia

From the Recipe Creator: 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

From the Recipe Creator: Everyone who tastes my glazed asparagus takes a second helping, so I usually double the recipe. For another option, try using a root vegetable such as turnip or parsnip. —Lorraine Caland, Shuniah, Ontario

From the Recipe Creator: A terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! —Mary Ann Kieffer of Lawrence, Kansas

From the Recipe Creator: 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

From the Recipe Creator: We love this Asian rice recipe that's loaded with veggies and a hint of gingery freshness. It's so versatile, and even the picky eaters in our family love it! —Teri Lindquist, Gurnee, IL

From the Recipe Creator: The appealing vegetable trio is enlivened by a wine-scented saute. —Deirdre Cox, Kansas City, Missouri

From the Recipe Creator: I couldn’t shake my mashed potato habit—until I tried mashed cauliflower with a similar consistency. I started making my own, and my family loves it. —Meredith Howard, Franklin, Kentucky

From the Recipe Creator: I lived on the Oregon coast for 20 years and had plenty of guests dropping by. I often turned to this quick and easy dish, serving it up with skillet cornbread or garlic bread. Judging by the requests for the recipe, everyone loved it! —LaBelle Doster, Vancouver, Washington

From the Recipe Creator: My family loves this decadent homestyle recipe of buttermilk, potatoes and butter. Serve with your favorite toppings and enjoy! —Marla Clark, Albuquerque, New Mexico

From the Recipe Creator: My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. —Adan Franco, Milwaukee, Wisconsin

From the Recipe Creator: Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire

From the Recipe Creator: 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

From the Recipe Creator: I first served this at an Easter dinner. Delicious! My guests suggested I use even more shallots. It's so easy, nutritious and always a hit! —Rosemary Schirm, Avondale, Pennsylvania

From the Recipe Creator: My mother made a variety of spinach dishes when I was growing up. This rich, delicious creamed version is the only one that stayed with me through the years. —Edie DeSpain, Logan, Utah

From the Recipe Creator: I am a member of a community-supported agriculture farm. I once received the most delicious garden-fresh zucchini and garlic in a seasonal box. That's when I came up with this fabulous recipe. —Joe Cherry, Metuchen, New Jersey

From the Recipe Creator: While I was growing up, it was our family tradition to make creamed peas with pearl onions for every Thanksgiving and Christmas dinner. My dad was not a happy camper if he didn't see this dish on the table. It was his favorite! I made it for my own family while our kids were growing up, and now my daughter makes this dish for her family. —Nancy Heishman, Las Vegas, Nevada

From the Recipe Creator: This peas and prosciutto dish has a delicious, slightly salty flavor. Even people who hate peas will like this one! —Ann Sheehy, Lawrence, Massachusetts

From the Recipe Creator: 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

From the Recipe Creator: Dried basil adds its rich herb flavor to this creamy and delicious skillet side dish that's table-ready in just minutes! —Anna Chaney, Antigo, Wisconsin

From the Recipe Creator: With an irresistible brown sugar-mustard sauce, these simple simmered carrots bring bright flavor and color to the table. —Paula Zsiray, Logan, Utah

From the Recipe Creator: I love to fix new recipes for my husband, Robert, and our children. With garlic and cheese, this broccoli pasta is a tasty way to get kids to eat their veggies. —Judi Lacourse, Mesa, Arizona

From the Recipe Creator: We grow beets in our own garden, and they're so good in this recipe. They have such a nice flavor and are very pretty when served.

From the Recipe Creator: After I picked my first green beans of the season one year, I wanted to make a savory side 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

From the Recipe Creator: This side dish is full of flavor and so quick to put together. The cherry tomatoes and mozzarella are perfect alongside almost any main dish you can think of. —Summer Jones, Pleasant Grove, Utah

From the Recipe Creator: You'll knock their socks off with this easy-to-prep side dish that's absolutely delicious. My favorite time to make it is when the zucchini is fresh out of the garden. —Sandi Guettler, Bay City, Michigan

From the Recipe Creator: Asiago and fresh parsley help turn this mashed potato alternative into a flavorful side dish that won't leave you feeling guilty or completely stuffed. —Colleen Delawder, Herndon, Virginia

From the Recipe Creator: 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

From the Recipe Creator: While this delicious potato skillet is a wonderful side dish, we find it satisfying enough to be a main course too. The skillet preparation takes less time than baking an au gratin casserole or scalloped potatoes—but it's still good old-fashioned comfort food at its best! —Marie Peterson, DeForest, Wisconsin

From the Recipe Creator: While broccoli florets and chunks of red pepper give these stir-fry vegetables plenty of color, it's the fresh gingerroot, garlic, soy sauce and sesame oil that round out the flavor. —Mary Relyea, Canastota, New York

From the Recipe Creator: I’ve made this creamy noodle side for years. Since kids and adults go for it, I keep the ingredients on hand at all times. —Anita Groff, Perkiomenville, Pennsylvania

From the Recipe Creator: You'll find that my easy Spanish rice is better than any boxed mix in grocery stores. Best of all, it can be prepared in the same amount of time as those so-called "quick and easy" boxes. —Anne Yaeger, Washington, DC

From the Recipe Creator: This recipe is delicious and versatile. I often substitute a tablespoon of minced fresh basil for the dried, and two to three ears of sweet corn (about a cup cut fresh from the cob) for the Mexicorn. —Lucile Throgmorton, Clovis, New Mexico

From the Recipe Creator: Add a little zip to your meal with this saucy pasta dish. It's an excellent accompaniment for almost any meat or seafood. —Kathy Kittell, Lenexa, Kansas

From the Recipe Creator: 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

From the Recipe Creator: Gruyere cheese and chives take mashed potatoes to a whole new level this holiday season! Don’t have chives? Just use extra green onion instead. —Preci D'Silva, Dubai, AE

From the Recipe Creator: This super fast vegetarian dish is flavorful and uses only a few ingredients, so it’s easy to whip up while your entree is cooking. —Elizabeth Bramkamp, Gig Harbor, Washington

From the Recipe Creator: Tender potato gnocchi are so delicious with the earthy, rich flavors of sauteed mushrooms and onions. It's one of my family's go-to side dishes. —Kris Berezansky, Clymer, Pennsylvania

From the Recipe Creator: Shallots, basil and broth rev up the taste of this nutritious vegetable medley. The bright color and fresh flavors will dress up your plate! —Clara Coulston, Washington Court House, Ohio.

From the Recipe Creator: When I was a girl, Mama used Texas longhorn cheese in this recipe. After it melted all over the macaroni, I loved to dig in and see how many strings of cheese would follow my spoonful. —Imogene Hutton, Brownwood, Texas

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: This bright rice dish has a creamy texture that's reminiscent of a lemon risotto, but without all the watching and stirring. Keep this one in your back pocket for hosting dinner guests—or a great side any old day! —Lyndsay Wells, Ladysmith, British Columbia

From the Recipe Creator: 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

From the Recipe Creator: In the South, everyone loves three things: bacon, cheese and grits! After playing around with this recipe, I took it to my first family party as a newlywed, and it was a huge hit. This recipe has become a family tradition that I'm sure will be passed down for generations. —Melissa Rogers, Tuscaloosa, Alabama

From the Recipe Creator: 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