13 Soups, Salads, And Sides So Good, Even Grandma Will Sneak in Seconds

Side dishes and salads often get overlooked, but when they’re this good, they can outshine the main course. These crowd-pleasing recipes turn boring veggies into stars, upgrade weeknight dinners, and provide reliable options for potlucks or family gatherings. They take the stress out of “what else to serve,” stretch simple mains into full meals, and earn second helpings, even from the pickiest diners at the table.

Broccoli Casserole

Broccoli casserole is the cheesy vegetable bake that has everyone asking for just one more spoonful. Soft broccoli florets get folded into a creamy sauce, then showered with buttery cracker crumbs that turn crisp and golden in the oven. Bring the dish straight to the table beside roast chicken or meatloaf to gently nudge even picky eaters toward their greens.
Get the Recipe: Broccoli Casserole

Buttermilk Biscuits

Buttermilk biscuits bring that cozy bakery feel into your kitchen with nothing more than a mixing bowl and a few pantry staples. The dough drops onto the tray in rustic mounds that bake into tender centers with craggy, golden tops. Split them for breakfast sandwiches, drizzle with honey, or serve on the side of soup and stew to make the whole meal feel warmer.
Get the Recipe: Buttermilk Biscuits

Instant Pot Carrot Ginger Soup

Instant Pot carrot ginger soup is a bright, cozy bowl you can pull together even on a busy weeknight. Sweet carrots, warm ginger, garlic, plus coconut milk blend into a velvety soup that tastes like you spent way more time on it. Ladle it into mugs for quick lunches, chilly evenings, anytime you want gentle comfort.
Get the Recipe: Instant Pot Carrot Ginger Soup

Roasted Brussels Sprouts

Roasted Brussels sprouts will convert even the most stubborn sprout skeptic at your table. The sprouts crisp up on the outside, stay buttery inside, with smoky bacon pieces and a sweet tang of balsamic glaze tying it all together. Slide the pan to the center of the table, and watch everyone reach in for just one more sprout.
Get the Recipe: Roasted Brussels Sprouts

Baked Eggplant

Baked eggplant turns simple slices into caramelized rounds with soft, tender centers. A quick roast in the oven followed by a drizzle of garlicky yogurt sauce gives every piece a cool, creamy contrast. Serve it as a side, stack it into sandwiches, or tuck it next to roasted meats.
Get the Recipe: Baked Eggplant

Honey Glazed Carrots

Honey glazed carrots take plain carrots and dress them up into a glossy, sweet side that looks right at home on any table. Thin slices simmer gently with honey, butter, garlic, and a little salt so they come out tender with just enough shine and flavor. Spoon them next to roasted chicken, ham, or roast meat whenever the plate needs color and a gentle touch of sweetness.
Get the Recipe: Honey Glazed Carrots

Broccoli Cheddar Soup

Broccoli cheddar soup in the slow cooker means you can toss everything in early then forget about dinner for a while. Tender broccoli, onions, broth, milk, plus plenty of cheddar melt together into a thick, cozy pot that smells amazing by the time you are ready to eat. Ladle generous helpings into big bowls, add a slice of crusty bread, turn an ordinary night into comfort hour.
Get the Recipe: Broccoli Cheddar Soup

Rice Pilaf

Rice pilaf quietly steps in when you want something more interesting than plain white rice without extra work. Fluffy grains cook with sautéed onion, carrot, a bit of butter, and broth so every forkful has toasty notes and soft pops of veggie texture. Serve it under chicken, fish, or skewers to make even the simplest main feel like a full, thought out meal.
Get the Recipe: Rice Pilaf

Parmesan Roasted Green Beans

Parmesan roasted green beans turn a bag of frozen beans into a pan of crisp edged, garlicky goodness with hardly any effort. The beans roast until the outside picks up a bit of char, then a final sprinkle of parmesan adds salty richness over top. Slide the hot pan next to your main dish so plates look brighter and no one complains about a boring side.
Get the Recipe: Parmesan Roasted Green Beans

Potato Fritters

Potato fritters turn grated potatoes into little golden cakes that feel special at breakfast, lunch, or brunch. Shredded spuds mix with egg, onion, and garlic, then fry until the outsides are crisp while the centers stay soft and tender. Stack them on a plate, add a dollop of cool yogurt and a sprinkle of chives, enjoy how quickly the stack disappears.
Get the Recipe: Potato Fritters

Parmesan Potatoes

Parmesan potatoes give bite sized baby spuds a crunchy, cheesy coat that makes them hard to stop eating. The potatoes roast until the edges brown and the parmesan crust clings to every surface, giving a mix of soft center and crisp outside. Pair them with grilled chicken, steak, or burgers whenever you want a side that earns as many compliments as the main.
Get the Recipe: Parmesan Potatoes

Slow Cooker Potato and Leek Soup

Slow cooker potato and leek soup pretty much takes care of itself while you handle the rest of your day. Potatoes, leeks, broth, cream, plus a few simple seasonings slow-cook into a rich, silky pot of comfort. Come home to a pot of soup ready for bowls, crusty bread, second helpings.
Get the Recipe: Slow Cooker Potato and Leek Soup

Maple Brussels Sprouts with Bacon

Maple Brussels sprouts with bacon might be the dish that finally wins over the sprout doubters in your house. Each little sprout gets wrapped in smoky bacon, brushed with maple syrup, then roasted until the edges caramelize and the centers turn soft. Pile them onto a platter with toothpicks so friends can grab one, try it, then circle back for another without even thinking.
Get the Recipe: Maple Brussels Sprouts with Bacon