Save on Pinterest

30 Super Tasty 15-Minute Sides

Zesty corn, cheesy potatoes, saucy squash—there's a little something for everyone in this collection of easy side dishes.

1 / 30
Exps39068 Hr143571d09 16 3b 5

Confetti Corn

This easy corn dish is sure to dress up almost any entree. I added the crunch of water chestnuts, red pepper and chopped carrot—along with extra nutrition. —Glenda Watts, Charleston, Illinois
2 / 30
Sweet Carrots Exps Cf219 17192 B12 18 3b 10

Sweet Carrots

Here's a flavorful way to dress up carrots without a lot of fuss. Simply steam the good-for-you veggies, then season with butter, brown sugar, vinegar and a sprinkling of chives. The carrots are not only colorful, but they're tasty, too. —Taste of Home Test Kitchen
3 / 30

Garlic Parmesan Asparagus

Pair any entree with this fresh side dish for a truly succulent meal. With subtle garlic, melted butter and a hint of Parmesan cheese, what’s not to love? —Tara Ernspiker, Falling Waters, West Virginia
4 / 30

Lemon Garlic Mushrooms

I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida
5 / 30

Seasoned Fries

These fries are always popular with my meat-and-potatoes bunch. The cheesy seasoning can easily double as a flavorful baked potato topper, too.—Maribeth Edwards, Follansbee, West Virginia
6 / 30
Festive Corn N Broccoli Exps Cimz19 41184 C01 10 10b 5

Festive Corn 'n' Broccoli

If you have it, substitute a tablespoon of minced fresh basil instead of dried and two to three ears of sweet corn (cut fresh from cob, about a cup) for the Mexicorn in this dish. —Lucile Throgmorton, Clovis, New Mexico
7 / 30
Dutch Beets Exps Cwfm18 18988 B10 13 7b 5

Dutch Beets

Even people who typically shy away from beets will polish these off. This healthy canned vegetable recipe is quick to make, too, since you start with canned beets. —Marie Hattrup, Sonoma, California
8 / 30
Roasted Sugar Snap Peas Exps Sdam18 36454 B11 30 9b 2

Roasted Sugar Snap Peas

We’re betting you won’t find a faster way to dress up crisp sugar snap peas than this simply scrumptious recipe. It goes with a variety of entrees and is pretty enough to dish up for company. —Taste of Home Test Kitchen
9 / 30
Exps17544 Cw163682c02 23 4b 1

Fire and Ice Tomatoes

You won't miss the salt in this refreshing tomato salad! It's well-seasoned with cayenne pepper, mustard seed and vinegar but not the least bit spicy. This dish is always a hit at potlucks. —Nan Rickey, Yuma, Arizona
10 / 30

Snappy Green Beans

The buttery and citrus flavors in this brightly colored side dish go with just about any entree. I enjoy it most when green beans are in season. —Tammy Neubauer, Ida Grove, Iowa
11 / 30

Salsa Rice

It's a snap to change the spice level in this popular rice side dish by choosing a milder or hotter salsa. It's a delicious way to round out burritos or tacos when the clock is ticking. —Molly Ingle, Canton, North Carolina
12 / 30
White Beans And Spinach Exps Sdfm18 9600 B10 06 4b 3

White Beans and Spinach

This skillet side is a variation of a recipe I received from my Italian mother. I've prepared spinach this way for years—because my children eat it happily! —Lucia Johnson, Massena, New York
13 / 30

Spicy Refried Beans

Need a quick side? All you need is a can of refried beans, jalapeno pepper, seasonings and cheese. Serve with tortilla chips on the side for scooping. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
14 / 30
Exps51576 Sd143206c04 03 2b Web 2

Thymed Zucchini Saute

Simple and flavorful, this recipe is a tasty and healthy way to use up all those zucchini that are taking over your garden. It's ready in hardly any time! —Bobby Taylor, Ulster Park, New York
15 / 30
Exps190012 Th163620d11 13 6b 12

Honey-Lemon Asparagus

Everyone who tastes my glazed asparagus takes a second helping, so I usually double the recipe. For another option, try using a root vegetable like turnip or parsnip. —Lorraine Caland, Shuniah, Ontario
16 / 30

Cilantro Ginger Carrots

Peppery-sweet ginger and cooling cilantro have starring roles in this colorful side of crisp-tender carrots. The veggie goes from pan to plate in a twinkling. —Taste of Home Test Kitchen
17 / 30
Mushroom And Spinach Saute Exps Tham17 24335 D11 09 5b 1

Mushroom and Spinach Saute

Mushrooms and spinach make a super fast combination that’s perfect for two. And it’s easy to double or triple for a crowd. —Pauline Howard, Lago Vista, Texas
18 / 30
Waffle Iron Acorn Squash Exps Sdon17 203924 B07 07 10b 2 67

Waffle-Iron Acorn Squash

I love to get the kids involved in cooking, and this squash is so simple even a small child can cook it with minimal adult supervision. The recipe is fun, fast and no-fuss, and it doesn’t use valuable oven space before big family meals. —Donna Kelly, Orem, Utah
19 / 30
Marinated Mushrooms Artichokes Exps Sdon16 142591 C06 07 4b 6

Marinated Mushrooms & Artichokes

I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. —Marcia Doyle, Pompano, Florida
20 / 30

Peas with Shallots

I first served this at an Easter dinner. Delicious! My guests suggested I use even more shallots. It's so easy, nutritious and always a hit! —Rosemary Schirm, Avondale, Pennsylvania
21 / 30
Breakfast Potatoes Exps1475 W101973175a03 25 6b Rms 2

Breakfast Potatoes

These cheesy potatoes are a super morning side dish. I prepare them often for my husband and myself. They go great with just about any breakfast main dish. —Judy Dupree, Thief River Falls, Minnesota
22 / 30
Dill Chive Peas Exps69263 Th2379801a07 06 4bc Rms 9

Dill & Chive Peas

Growing my own vegetables and herbs helps keep things fresh in the kitchen, but frozen peas make this side is a breeze to prepare. —Tanna Richard, Cedar Rapids, Iowa
23 / 30

Citrus Peach Carrots

If you don’t have roasted almonds, stir in toasted chopped pecans or walnuts for added crunch and flavor. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
24 / 30

Tarragon Asparagus

I grow purple asparagus, so I'm always looking for new ways to prepare it. Recently, my husband and I discovered how wonderful any color of asparagus tastes when it's grilled. —Sue Gronholz, Beaver Dam, Wisconsin
25 / 30
Balsamic Glazed Zucchini Exps Thjj18 51703 B01 31 2b 3

Balsamic-Glazed Zucchini

I am a member of a community supported agriculture farm. I once received the most delicious garlic and garden-fresh zucchini in a seasonal box. That's when I came up with this fabulous recipe. —Joe Cherry, Metuchen, New Jersey
26 / 30

Lemon Broccoli

Add a hint of citrus to your vegetables with an attractive side dish. Ideal with most any entree, this time-saving specialty dresses up broccoli, pimientos and onions with a dash of lemon. —Tonya Farmer, Iowa City, Iowa
27 / 30

Grilled Pattypans

Just a few minutes and a handful of ingredients are all you’ll need for this scrumptious side dish. Hoisin sauce and rice wine vinegar give grilled pattypans Asian flair. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
28 / 30

Pepper Parmesan Beans

A colorful mixture of peppers and green beans gets an Italian treatment with basil and Parmesan cheese in this delightful vegetable dish. The garlic adds a savory zip. —Marian Platt, Sequim, Washington
29 / 30
Sauteed Garlic Mushrooms Exps Sdfm19 33520 C10 10 10b 3

Sauteed Garlic Mushrooms

These tasty garlic butter mushrooms are so delicious served with steak, chicken or pork. The sauteed garlic is the secret! —Joan Schroeder, Mesquite, Nevada
30 / 30
Lemon Parmesan Broiled Asparagus Exps Tham19 213862 E11 09 6b 11

Lemon-Parmesan Broiled Asparagus

These special spears are packed with flavor, thanks to the lemon-garlic dressing they're tossed in before roasting. It's a simple, quick side that goes with almost anything. —Tina Repak, Johnstown, Pennsylvania

Annamarie Higley
Annamarie Higley is an Associate Print Editor for Taste of Home magazine, as well as the brand's special issue publications. A midwestern transplant originally from the San Francisco Bay Area, she enjoys hiking, trivia-ing, and—you guessed it!—all things cooking and baking.