60 Easy Side Dishes for Parties That Will Wow Your Guests

Roasted veggies are always a safe bet, but they could use an upgrade. This medley of carrots, potatoes, cauliflower and parsnips is rich with heady spices and beautiful to boot.

We’re suckers for cauliflower, but it’s the tahini-honey dressing that has us coming back for seconds. (You might want to make extra; it’s that good.)

If you’ve never tried baked feta before, prepare yourself for all the oohs and ahhs at the dinner table. Here, the bright citrus and briny caper berries round out the richness of the cheese.

Thinly sliced and doused in butter, these spuds are ready for their close-up.

Trust us: No one will miss the dairy when they taste this vegan cashew dressing. It’s creamy and slightly sweet—just what the crisp, slightly bitter radicchio needs.

A hearty salad can easily double as a side dish for a crowd, and Aran Goyoaga’s is one of our favorites. Even better, it keeps well in the fridge if you want to make it ahead.

Here’s proof that sometimes simple is best when it comes to sides. And by simple, we mean five ingredients.

Once you make homemade beans, you’ll never go back to canned. This back-pocket-worthy recipe is simple but delicious.

Say goodbye to sad steamed broccoli and hello to smoky, salty, super-easy grilled broccolini.

Fact: No one will be able to turn down a side dish with burrata in it.

When you’re tired of plain old salt and pepper, try roasting your cauliflower with tomatoes and bread crumbs. It’s not fussy, but it definitely feels special.

If we’re being honest, we almost never turn down harissa. But these sweet-spicy carrots are out of this world.

Instead of boiling your green beans, why not blister them? It’s just as quick and easy, with way more flavor.

Not familiar with kamut? It’s an ancient grain with a nutty flavor and chewy bite. In this Mediterranean dish, it’s paired with fresh herbs and tangy dressing for a light yet satisfying side.

Salad with homemade pita chips? You might want to double the recipe.

Our favorite cruciferous veggie got an Italian makeover in this lightly pickled salad. While the ingredient list looks long, the execution is effortless—promise.

Our favorite thing about delicata squash? You don’t have to peel its skin, making this cocktail-ready recipe even easier than it appears.

Crispy broccoli plus a Thai-inspired spicy almond butter sauce? We’ll take seconds, please and thanks.

The spicy, tangy and salty pesto adds a welcome bit of texture to the roasted sweet potatoes, and a final sprinkling of goat cheese just gilds the lily.

They’re crispy on the outside and creamy on the inside, and taste kind of like everyone’s favorite potato chip flavor. Plus, the leftovers make a delish breakfast.

“But I’m not really a ranch dressing person,” said no party-goer ever.

With a flaky crust and savory onion filling, we can almost guarantee everyone will go back for seconds (and maybe even thirds).

Brussels sprouts and maple syrup? Yep, the sweet and savory combo really works, thanks to the additions of whole grain Dijon mustard and cider vinegar.

If you can’t get Ina Garten to host a party for you, this inventive baked vegetable dish is the next best thing.

Serve this while the squash and lentils are still a little warm, so the cheese will melt slightly when it’s dotted on top. Yum.

You had us at popcorn cauliflower, but it’s the sticky gochujang-honey sauce that has us coming back for more, not to mention the 35-minute cooking time.

Oven-roasted squash sounds kind of plain, until you factor in the pomegranate molasses and za’atar glaze that it’s baked in.

There’s nothing wrong with a classic—we just lightened it up a touch, with a homemade vinaigrette and tons of vegetable toppings in place of the usual bacon.

Here, creamy goat cheese does double-duty: It’s blended into an irresistibly tangy dressing and crumbled on top.

It’s called pizzasallad because it’s traditionally served with pizza, but we can’t think of anything this vinegary slaw wouldn’t pair with.

Skip the noodles and make this cheesy cauliflower number instead. With all that butter, pepper and Parm, no one will miss the carbs.

Butternut squash, parsnips and sweet potatoes, meet cheesy, herby béchamel sauce.

Give us a 20-minute side dish and we’ll make it for every gathering from now until forever.

Tomatoes need not apply in this light, fresh, ten-minute take on caprese salad.

We thought we loved polenta, but with the addition of puréed pumpkin, we’re officially obsessed.

Aside from being totally irresistible, we love that this healthy-ish recipe is dairy-free and vegan-friendly, so everyone at the table can enjoy it.

Healthy and tasty? Say it isn’t so. Don’t skip the Old Bay seasoning and garlic powder—they’re essential for flavorful fries.

As much as we enjoy a big batch of crispy Brussels sprouts, we also have a soft spot for the mac-and-cheese equivalent of veggies. This casserole is just that.

Your guests will think you’re oh-so-fancy when in reality, this recipe is mostly hands-off. (We’re sneaky like that.)

Nothing to see here, just a really delicious batch of tender, spicy carrots that took a mere ten minutes of prep time.

Agrodolce is the fancy Italian way of saying sweet and sour. These squash rings take a quick bath in a mix of honey, vinegar and chilis for that caramelized, tangy flavor.

Parsley, sage, rosemary and thyme, meet onion, cauliflower, butter and pomegranate. Now meet our mouths.

No one needs to know that you made these delightfully creamy taters the day before. The secret? Your friendly neighborhood microwave.

You only need one skillet and 30 minutes to make this aromatic dish. Don’t skimp on the pancetta bits or bread crumbs (because they’re secretly the best part).

Kale salad? Yawn. Kale salad with a host of seasonal fruit and crunchy toppings? Pass the plate, stat.

This mac and cheese has a secret: a hefty dose of roasted cauliflower. You know, for your health.

Introducing the ultimate hybrid side dish. We’re serving ours with plenty of sour cream and a sprinkle of flaky salt.

Two different veggies, two types of cheese and zero problems. A pinch of nutmeg makes this one extra cozy.

We highly recommend making a double batch—they’ll disappear the minute you set them on the table.

Instead of tossing everything on a sheet tray, we artfully arranged our veggies in a skillet. It’s just as easy to make, but a whole lot more eye-catching.

While we’re always in the mood for kale, it’s good to switch it up from time to time. Enter this Caesar-inspired slaw, which is garnished with blue cheese and plenty of fresh herbs.

In just an hour, you can whip up this savory pie (and have everyone begging for the recipe).

Radishes are peppery and crisp when raw, but take them for a quick trip in the oven and they become magically sweet and tender.

Since there are so few ingredients, try to seek out the best quality you can. It’ll make all the difference.

Everything mingles with a gingery-sweet glaze in the oven, so this dish doesn’t even need a sauce for serving. (To be filed under “genius.”)

Everyone swoons over avocado, so why not give it its own starring role? (Psst: The carrot-miso dressing is just like the one at your favorite Japanese restaurant.)

FYI, this dish can be served cold, warm or at room temperature, and you can make it up to one day ahead. Whatever you do, don’t be stingy with the tahini-lemon dressing.

Bright, tangy and fruity? Check. Make-ahead-friendly? Double check. Looks like we know what you’re serving tonight.

This one goes out to all the mayo-haters in the room. The zesty vinegar dressing is lighter, more flavorful and can be made up to four hours in advance.

Yes, this is all about sides. But let’s be real: We would totally eat this as a main dish if given the opportunity.