Side

Serve this attractive side dish with your holiday meal or with roast beef for Sunday dinner. Baking at a high temperature slightly caramelizes the bottom of the squash for a delightful taste.

An attractive dish for entertaining, this recipe has a Middle-Eastern flavor. If you are really in a hurry, try the alternate cooking method.

Crunchy pine nuts enhance this side dish with their distinctive flavor.

This pleasant pasta salad is even tastier the second day. Enjoy it as an entrée for six or a side dish for twelve.

The fresh herbs in this salad add an exotic flavor that’s reminiscent of Mediterranean favorites.

With their assertive flavors, the dried cherries, pecans, and mushrooms in this dish pair well with poultry or game. You can also use this recipe to make a vegetarian stuffing for baked winter squash, such as butternut.

Using a small amount of crushed dry-roasted almonds lets you distribute their nutty flavor throughout this dish without adding much fat.

As an accompaniment for anything from roasted turkey at a holiday feast to grilled burgers on the patio, this side dish is hard to beat.

One kind of roasted potato is good, and two kinds are doubly delicious. This recipe is twice as good in another way, too: You get roasted potatoes for today and a start on German or Mexican Potato Salad (pages 80, 81) for later.

For a light entrée, serve this richly flavored mixture over brown rice.

Antioxidant-rich kale is sure to become a staple in your kitchen after you taste it paired with onion-and-garlic bread crumbs.

The dillweed provides a pleasant aroma, the red pepper flakes give a bit of a kick, and the feta cheese adds tanginess to this attractive green bean and tomato pairing.

The light, sweet glaze on these carrots is sure to please.

Combined with the tang of balsamic vinegar and the crunch of pecans, these roasted brussels sprouts will win over even the most sprout-phobic.

This sweet-and-sour side dish pairs nicely with Asian recipes, as well as with ham or turkey. On its own, the sauce enhances almost any cooked vegetable or meat and is good as a dipping sauce for potstickers.

The rich-tasting sesame seeds add lots of flavor to this dish. If you use the broccoli stems as well as the florets, you can serve more people.

Nuts and olives make this an extra-fancy side dish to serve with baked chicken or on a vegetable plate.

Make this creamy potato salad wild or mild, depending on your family’s preference. Starting with already-cooked Roasted Red and White Potatoes (page 278) cuts your time in the kitchen to almost nothing!

Making potato salad is a great way to use leftover Roasted Red and White Potatoes (page 278). This version uses caraway seeds and hot mustard for a German slant.

Broiling the asparagus intensifies its natural flavor and sweetness, and the toasted sesame oil adds a subtle nuttiness. You can serve this dish warm or at room temperature, making it a natural for a buffet.