Sides to Go With Roast Beef Dinner

forty Sides to Serve with Pot Roast

Wondering what to serve with pot roast? These tasty sides will be a hitting with the whole family.

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Brussels Sprouts & Kale Saute

In an try to add more greens to our meals, I created this dish—and my kids eat it upwardly. The crispy salami is the "claw." —Jennifer Mcnabb, Brentwood, Tennessee

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Sour Foam Fan Rolls

I received this recipe from an email pen pal in Canada. The dough is and then easy to work with, and information technology makes the lightest yeast rolls. I haven't used some other white bread recipe since I started making this i. -Carrie Ormsby, West Hashemite kingdom of jordan, Utah

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Butternut Squash Mac and Cheese

I created this dish afterward my begetter had triple bypass surgery. He loves condolement food, and I wanted him to be able to enjoy a rich and tasty dish similar mac & cheese without all the fatty and butter. Information technology's also a smart style to sneak in some veggies for children. —Megan Schwartz, New York, New York

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Mashed Potatoes with Garlic-Olive Oil

Garlic mashed potatoes are high on our love list. To intensify the flavour, I combine garlic and olive oil in the nutrient processor and drizzle it on elevation of the potatoes. — Emory Doty, Jasper, Georgia

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Oven-Roasted Asparagus

Asparagus never tasted so good! Simply seasoned with butter and green onions, they gustatory modality fresh and keep their bright dark-green color, besides. They're so good, you might want to make extra. This is how to cook asparagus in the oven. —Jody Fisher, Stewartstown, Pennsylvania

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Best Ever Breadsticks

Present these delicious breadsticks alongside an Italian favorite like lasagna or spaghetti. They're an attractive and edible addition to the table setting! —Carol Wolfer, Lebanon, Oregon

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Old-Fashioned Light-green Beans

Mom would fix homegrown light-green beans using this recipe and, boy, did they ever taste practiced! The bacon provides rich flavor and the brown saccharide a touch of sweetness. This is one irresistible side dish. —Willa Govoro, St. Clair, Missouri

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Smoky Cauliflower

The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon

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Shredded Gingered Brussels Sprouts

Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Taste of Home Deputy Editor

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German Noodle Bake

This is a recipe I serve each twelvemonth for my vacation open house considering everyone looks for it. Shop-bought noodles tin be substituted, merely I prefer homemade noodles...then does everyone else. —Kathleen Meineke, Cologne, New Jersey

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Roasted Fresh Okra

If you accept picky eaters who worry about texture, roasted okra is marvelous. It's OK to crowd the pan. Okra shrinks as it cooks. —Anna Katsoulis, Greenville, North Carolina

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Potluck Pan Rolls

The appealing bootleg yeast-bread flavor of these golden rolls is unbeatable. Soft and light, they're peachy aslope whatever entree. Folks are disappointed if I don't bring them to potluck dinners. —Carol Mead, Los Alamos, New Mexico

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Southwestern Sauteed Corn

My mother-in-law came upward with this corn skillet dish 1 nighttime for dinner. Everyone who tries it absolutely loves it! —Chandy Ward, Aumsville, Oregon

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Lemon Garlic Mushrooms

I drip whole mushrooms with a lemony sauce to ready this simple side dish. Using skewers or a basket makes information technology easy to turn them equally they grill to perfection. —Diane Hixon, Niceville, Florida

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Roasted Light-green Vegetable Medley

Roasting vegetables similar broccoli, green beans and Brussels sprouts is a great way to serve them, and most any veggie combo works. — Suzan Crouch, K Prairie, Texas

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Chive Pinwheel Rolls

These light, pleasant-tasting rolls complement near whatever entree. With the chive filling swirled through the aureate bread, they're attractive plenty for special occasions. —Ann Niemela, Ely, Minnesota

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Quinoa with Roasted Vegetables

Take hold of all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. —Sonali Ruder, New York, New York

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Murphy Wedges with Sweet & Spicy Sauce

I'grand a pocket-size-business owner, so most of my recipes are a result of not having fourth dimension to run to the store, and doing with what's on hand. Here's a perfect example. Dip these wedges in annihilation. —Dana Alexander, Lebanese republic, Missouri

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Garlic Asiago Cauliflower Rice

The garlic seasoning and Asiago really pack a dial, making this five-ingredient depression-carb side dish a existent weeknight winner. —Colleen Delawder, Herndon, Virginia

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Minty Sugar Snap Peas

Fresh mint adds a lively bear on to cooked sugar snap peas. It's also nice on light-green beans or carrots. —Alice Kaldahl, Ray, North Dakota

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Pull-Apart Garlic Staff of life

People go wild over this golden, garlicky loaf whenever I serve information technology. At that place'south intense season in every seize with teeth. —Carol Shields, Summerville, Pennsylvania

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Pesto Pasta & Potatoes

Although this healthy pasta dish is pretty simple to brainstorm with, it's fabricated even easier because you tin throw the green beans and pasta into one large pot to cook. —Laura Flowers, Moscow, Idaho

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Loaded Smashed Taters

You lot can make an entire pot of smashed taters in the fourth dimension it takes to broil a single potato! I like to use infant Yukon Golds because the skins are very thin and easy to mash. Make this to your taste—sometimes I add in garlic and chives or sub shallots for the green onions. My husband loves these potatoes with steak, and even my 20-month-erstwhile daughter enjoys them! —Andrea Quiroz, Chicago, Illinois

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Blue-Ribbon Herb Rolls

These rolls have been a favorite of ours for nearly 25 years. I even broiled them in an old wood stove when we lived on a farm. I developed the recipe using several techniques I learned while studying the art of bread making. The recipe won a blue ribbon at our county fair. —Mary Ann Evans, Tarpon Springs, Florida

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Creamy Roasted Garlic & Spinach Orzo

This side dish brings instant comfort. I first made it without spinach so my husband and daughter would like it. The adjacent fourth dimension, I added spinach for the extra wellness benefits. They still devoured it, and then in my book that's a win-win. —Dawn Moore, Warren, Pennsylvania

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Scalloped Taters

This creamy and comforting tiresome-cooked side tastes great with virtually any main dish and is a snap to get together with convenient frozen hash browns. Information technology's a good way to make potatoes when your oven is busy with other dishes. —Lucinda Wolker, Somerset, Pennsylvania

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Creamed Light-green Beans

A family unit favorite for years, this special green bean recipe is a cinch to double and can be assembled ahead of time. When my nephews are coming for dinner, it'south an absolute must! —Betty Shaw, Weirton, West Virginia

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Honey-Squash Dinner Rolls

These puffy dinner rolls have on rich color when yous add squash to the dough. Any squash multifariousness works. I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida

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Lemon-Butter Brussels Sprouts

Kick upwardly these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up! — Jenn Tidwell, Off-white Oaks, California

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Veggie Macaroni & Cheese

This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and colour and will leave everyone proverb, "More, please!" —Marsha Morril, Harrisburg, Oregon

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Fresh Sugar Snap Pea Salad

We found fresh carbohydrate snap peas at our boondocks'southward farmers market place. They make a cheerful salad with a tangy dressing. —Courtney Stultz, Weir, Kansas

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Creamy Polenta with Balsamic Glaze

This succulent, like shooting fish in a barrel side dish goes incredibly well with braised meat. Information technology makes any meal feel a little more elevated. —Sarah Vasques, Milford, New Hampshire

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Moist Corn Spoon Bread

Savour this easy take on a southern specialty that utilizes the convenience of a dull cooker. Hither's an excellent side dish for your adjacent summertime party or whatsoever special feast. —Taste of Dwelling house Exam Kitchen

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Grilled Cabbage

The first time I made this, I couldn't believe how good it was! We served it with grilled burgers and our dinner was complete. I never thought I'd skip dessert considering I was total from too much cabbage! —Elizabeth Wheeler, Thornville, Ohio

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Bacon Collard Greens

Collard greens are a staple vegetable of southern cuisine. This side dish is often eaten aslope smoked or table salt-cured meats, such every bit ham hocks, pork or fatback. —Marsha Ankeney, Niceville, Florida

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Cheesy Spinach

My daughter oftentimes serves this cheese and spinach blend at church suppers. Even people who don't normally eat spinach like this flavorful dish once they try it. In that location are never whatsoever leftovers. —Frances Moore, Decatur, Illinois

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Whipped Squash

This is an fantabulous way to serve one of the season's most delicious vegetables—butternut squash. Its rich flavor and golden harvest color really come through in this smooth vegetable side dish. —Dorothy Pritchett, Wills Point, Texas

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Rosemary Beets

We're a family of beet eaters. For a unproblematic side dish, I apply a wearisome cooker and let the beets mellow with rosemary and thyme. —Nancy Heishman, Las Vegas, Nevada

Originally Published: November 12, 2019

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Source: https://www.tasteofhome.com/collection/pot-roast-sides/

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