When it comes to dinner, the sides can make or break the meal. I love having a handful of simple, reliable recipes on rotation — ones that are affordable, delicious, and kid-approved. That’s why I started my Staple Sides Series, featuring easy veggie dishes that work for weeknights, meal prep, and even entertaining.
Today, I’m sharing three of my favorites: crispy Brussels sprouts, garlicky carrots with honey drizzle, and roasted sweet potatoes (served two ways!). Each of these recipes uses pantry staples, comes together in under 30 minutes, and is proof that veggies don’t have to be boring.
1. Crispy Brussels Sprouts with Balsamic Drizzle
Brussels sprouts often get a bad reputation, but when roasted or air-fried until golden and crisp, they’re irresistible. These are caramelized on the outside, tender on the inside, and finished with a sweet tang of balsamic glaze.
Ingredients:
• 1 lb Brussels sprouts, quartered
• 1–2 tbsp olive oil
• 1/2 tsp garlic powder
• Salt & pepper, to taste
• Balsamic glaze, for finishing
Instructions:
1. Preheat your air fryer to 375–400°F.
2. Quarter the Brussels sprouts and place in a bowl.
3. Toss with olive oil, garlic powder, salt, and pepper until well coated.
4. Air fry for 6–10 minutes, shaking halfway, until crispy and golden.
5. Drizzle with balsamic glaze before serving.
Why we love it: Quick, affordable, and kid-approved. Yes, even Brussels can win over picky eaters.
2. Crispy Garlic Carrots with Honey Drizzle
These carrots are buttery, garlicky, and caramelized to perfection. A quick kiss of honey at the end balances the savory flavors and makes them totally crave-worthy.
Ingredients:
• 1 lb carrots, sliced into sticks or coins
• 1–2 tbsp butter
• 2 garlic cloves, minced
• 1 tsp salt
• 1 tbsp honey
Instructions:
1. Chop carrots into sticks or coins.
2. Steam for 3–4 minutes until just tender.
3. In a skillet, melt butter and sauté garlic until fragrant.
4. Add carrots, season with salt, and cook until golden and slightly crisp.
5. Drizzle with honey before serving.
Why we love it: My big kids devour them, and my baby would eat them straight from the garden. They’re that good.
3. Roasted Sweet Potatoes (Savory or Sweet)
Sweet potatoes are so versatile, and in our house, we’re split on how to serve them. I love mine savory with just butter, salt, and pepper. My husband insists sweet potatoes should stay sweet — so he tops his with butter and brown sugar. Either way, they’re delicious.
Ingredients:
• 2–3 medium sweet potatoes
• Butter
• Salt & pepper
• Brown sugar (optional, for sweet version)
Instructions:
1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
2. Slice potatoes in half lengthwise and place cut-side down on the sheet.
3. Roast for about 30 minutes, flipping halfway through, until edges are bubbly and caramelized.
4. Make shallow diagonal cuts in the flesh, then top with butter and either:
• Savory: sprinkle with salt & pepper
• Sweet: sprinkle with brown sugar
Why we love it: You can make a whole batch at once and keep extras in the fridge for easy sides all week.
Veggies don’t have to be complicated — sometimes the simplest recipes are the ones you’ll come back to again and again. These Staple Sides are perfect for family dinners, meal prep, or entertaining. Pin this post or save it for later, and next time you’re stuck on what to serve alongside dinner, you’ll have three go-to options ready to go.
