Side dishes don’t need to be complicated to be delicious. In our home, the best meals usually come from the simplest combinations — real vegetables, good butter (lots of it) or olive oil, a hot oven, and a little salt. These are the side dishes I make again and again. They’re reliable, nourishing, and pair beautifully with almost any main.

Think easy, but still beautiful. The kind of food that supports a grounded, peaceful home.

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1. Oven-Roasted Broccoli

Cook time: 20–25 minutes

Toss broccoli with olive oil, salt, and pepper. Roast at 425°F until the edges brown and crisp. Finish with lemon juice if you want brightness.

Why I love it: fast, flavorful, never fails.

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2. Crispy Roasted Carrots

Cook time: 25–30 minutes

Peel & cut carrots, coat lightly in olive oil, salt, and pepper. Roast at 400–425°F until caramelized on the edges.

Optional: a small drizzle of maple syrup at the end.

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3. Fluffy Mashed Potatoes

Cook time: 18–20 minutes (boiling) + 2–3 minutes mashing

Boil 2 pounds organic Yukon gold potatoes until fork-tender. Drain and mash with 1/2 stick of butter, 1/2 cup warm cream, salt, and pepper.

Tip: Mash while they’re hot for the creamiest texture.

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4. Roasted Sweet Potatoes

Cook time: 25–30 minutes

Cube sweet potatoes, toss with olive oil and salt, roast at 425°F until golden and soft inside.

Optional: cinnamon or smoked paprika.

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5. Sheet-Pan Green Beans

Cook time: 12–15 minutes

Toss green beans and pine nuts with olive oil and kosher salt. Roast at 425°F until they blister slightly.

Perfect for: nights you need a vegetable fast.

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6. Garlic Sautéed Spinach

Cook time: 3–4 minutes

Sauté sliced garlic in olive oil for 30 seconds. Add spinach and cook until just wilted. Salt to taste.

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7. Buttery Broth Rice

Cook time: 15 minutes simmering + 5 minutes resting

Cook any rice with chicken broth, salt, and a pat of butter. Let it sit off the heat for five minutes, then fluff.

Optional: stir in parsley or scallions.

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8. Simple Roasted Potatoes

Cook time: 30–35 minutes

Cut potatoes into chunks and toss with olive oil + salt. Roast at 425°F, flipping once halfway through.

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9. Mixed Roasted Veggies

Cook time: 25–30 minutes

Combine zucchini, squash, peppers, onions, or whatever you have. Toss with olive oil, salt, pepper. Roast at 400°F until lightly browned and tender.

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The Beauty of Simple Food

These dishes are uncomplicated on purpose — grounding, nourishing, and part of a peaceful rhythm in the kitchen. When meals feel simple, it leaves more room for connection and enjoying your home.