Side Dish Recipes

Baked Fries

  • 8 medium baking potatoes
  • 1/2 C Parmesan cheese
  • 1/4 t salt
  • 1/8 t. red pepper
  • olive oil

Mix Parmesan cheese, salt, and red pepper in a small bowl.  Cut potatoes legthwise into thin wedges.  Lightly coat a zip-lock bag with olive oil.  Place wedges inside bag; shuffle potatoes to lightly coat with oil.  Add cheese mix to bag; close and shake.  When potatoes are evenly coated, place in a single layer on a large baking sheet covered with parchment paper.  Bake at 425 degrees for 25 minutes or till crisp and fork-tender, turning once.

(slightly adapted from Better Homes and Gardens, March 1997)

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Bev’s Potato Salad

  • 7 potatoes, diced and boiled for 15 minutes, or until tender
  • 1/2 C mayo
  • 1/4 C onion, chopped OR 3 green onions
  • 1/4 C relish
  • 1 T dried parsley
  • 2 T sucanat with honey
  • 2 T vinegar
  • 3 T mustard (not Dijon)
  • 1/2 t salt
  • 1/4 t celery seed
  • 1/8 t pepper

Mix other ingredients; add potatoes and mix.  Chill.

(I don’t bother to peel the potatoes!)

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Black Bean and Mango Salad

Black Bean & Mango Salad

1 15 ounce can black beans, drained and rinsed
2 C mango, diced
1 C sweet red bell pepper, diced
6 green onions, thinly sliced
1/4 C cilantro leaves, chopped
1/4 C fresh lime juice
1 T olive oil
1 seeded jalapeno pepper, diced fine or hot sauce to taste (I use 1/2 of a jalapeno)
salt to taste

Combine all ingredients in a bowl. Toss and serve.

Note: We especially love this salad served with Taco Salad.


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Boiled Brussels Sprouts

  • 1 pound Brussels sprouts
  • 1 1/2 C water
  • 1 t salt
  • pepper
  • Parmesan cheese
  1. Place sprouts in a saucepan with water and salt; cover and boil gently 15 minutes until crisp-tender.

  2. Drain and place in a baking dish. Season with butter and pepper. Sprinkle with Parmesan cheese.

    Optional: Bake at 350 degrees an additional 20 minutes (or until dinner is done).

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Caramelized Butternut Squash

1 large butternut squash
6 Tbs coconut oil (or butter)
1 Tbs sucanat (or brown sugar), optional
1 1/2 tsp salt
1 tsp black pepper

Cut off and discard the ends of each butternut squash. Peel and cut the squash into 1/2″- 3/4″ cubes, removing the seeds from the center of the squash. Place chopped squash in a 9″ x 13″ baking dish and add the oil, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread out evenly. Roast at 350 degrees for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize.  Serve hot.

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Corn Pudding

  • 4 cans organic corn, drained
  • 1 C flour
  • 2/3 C corn meal
  • 1/4 C sugar
  • 1 T baking powder
  • 1/2 t salt
  • 4 eggs
  • 1 1/3 C sour cream
  • 3/4 C butter

Mix batter by hand in a bowl. Place in a parchment lined 13×9″ pan and bake at 350 degrees for 40 minutes.

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Crockpot Creamed Corn

  • 4 cups frozen corn
  • 8 oz cream cheese
  • 1 stick butter
  • 1/2 cup milk (we used almond)
  • 1 Tbs honey granules (or sugar)
  • 1 tsp salt
  • 1 tsp pepper

Combine all ingredients in a 3 quart slow cooker. Don’t worry about mixing thoroughly, just throw it all in. Cook on high for 1 hour, stir, then cook an additional hour.

recipe from Mostly Homemade Mom

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Easy Salsa Salad



  • 1 (15 oz) can black beans, drained and rinsed
  • 3/4 cup canned sweetcorn, drained (about half a 15 oz. can)
  • 1/2 avocado, diced
  • 1/2 cup chopped tomato
  • 1/2 cup salsa (I used Newman’s Own pineapple salsa)
  • 2 Tbs olive oil
  • 2 Tbs lemon juice
  • 1 tsp cajun seasoning
  • salt and pepper, to taste

Additional Toppings:

  • fresh parsley or cilantro
  • tortilla chips


Stir together all the ingredients. Garnish with fresh parsley or cilantro and serve with tortilla chips.

From Blog of Joy

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Glazed Carrots

  • 4 pounds carrots
  • 1/4 C olive oil
  • 1/4 C honey
  • 2 T Dijon mustard
  • 2 t crushed rosemary
  • 1 t salt
  • 1 t black pepper
  • 1/2 t garlic powder
  • 1 t parsley leaves

Clean the carrots and half lengthwise. Place in a single layer on a parchment-lined jelly roll pan.

Mix the other ingredients, except parsley, in a bowl and pour over carrots. Coat the carrots evenly.

Bake at 425 degrees for 25 minutes until the carrots are tender. Sprinkle with parsley and serve immediately.

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Greek Potatoes

  • 2 1/2 lbs. potatoes (red or gold)
  • 1 1/2 T minced garlic
  • 1 T dried oregano
  • 1 t salt
  • 1/4 t black pepper
  • 1/2 cup olive oil
  • 1 1/2 cups broth
  • 1 lemon, juiced

Cut potatoes into wedges and place into a 9″x13″ pan lined with parchment paper. Sprinkle garlic, oregano, salt, and pepper over the potatoes. Pour on olive oil, broth, and lemon. Bake at 425 degrees for 40 minutes, then stir and cook for 40 minutes more.

Based on a recipe from

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