This simple and delicious zucchini and cheese gratin makes the most of the summer zucchini bounty. With a lemony bread crumb topping and a zesty cheese sauce, it’s sure to become a family favourite! Be sure to use small zucchini, as they are less watery than their larger counterparts.
An Irish favourite, colcannon is a comforting blend of creamy mashed potatoes and hardy, sautéed greens such as kale or cabbage. The tang of sour cream and Dijon mustard makes these the perfect side dish for any time of the year.
This is no ordinary roasted broccoli. Grainy mustard, garlic and a hint of lemon zest add plenty of flavour, while a sprinkling of bread crumbs and Parmesan cheese transform the humble brassica into a sensational side dish.
Roasted Brussels sprouts are quite delicious on their own, especially when they caramelize and develop those coveted crispy bits. However, the accompanying tangy aioli makes them even better when used as a dip or served alongside.
Roasted potatoes work well as a side dish for beef, chicken, pork and fish. The addition of mustard and fresh herbs elevates the flavour so play around with different types.
Udon noodles are a type of wheat noodle often used in Japanese cuisine.
Tender asparagus, salty cheese, crisp crumbs, zesty mustard and aromatic herbs make this a stellar side dish. Serve alongside grilled chicken or fish.
Crispy on the outside, tender in the middle, these spicy sweet potato wedges are a tasty and healthy alternative to traditional fries. Served with a zippy avocado dip, these wedges are a fantastic accompaniment to burgers and sandwiches.
The humble carrot is made the star of the show in this sweet and zesty side dish. Thanks to two kinds of mustard, pure maple syrup and fresh dill, these carrots are so good even those not fond of the root vegetable will be licking their plates.
Your family will love this golden, bubbly side dish. It’s hard to resist going back for “just one more” helping! Squash replaces half of the dairy and mustard adds zing and extra colour. Goes great with ham.
This fresh Mediterranean dish is great summer fare. The quinoa may be served warm or cold and all cooking steps can be made ahead of time. Add grilled chicken for a quick and easy lake-side meal. Always feel free to experiment by substituting ingredients with whatever vegetables or seasonings you have on hand. Have fun with it!
This medley of harvest vegetables is simple enough for any day, but is special enough to be a side dish for a Sunday dinner or holiday meal. If you really want to kick it up a notch, crumble 1–2 oz Stilton or other blue-veined cheese over top before serving.
This bacon is versatile. Serve as a decadent brunch side dish along with sweet seasonal melon and toasted seed bread or crumble on a spinach salad.
Turn Oven-Roasted Root Vegetables into grilling food for a tasty dish this summer and as the garden flourishes.
Tossed in a candied orange sauce these brussels sprouts and carrots will have your guests coming back for more.
Few ingredients say “Canada” like mustard, barley, maple syrup and smoky, thick sliced bacon. It’s the sort of dish that can be kept warm for service but be careful, it’s awfully easy to snack on.
Spaetzle was one of the first things I learnt how to make as a cook, it’s a special process for me and a great way to warm up any cold day!
With a sweet, heartening flavour, these vegetable pancakes are great comfort food and quick to mix up using leftover mashed potatoes and zesty mustard. Serve alongside grilled sausages or chops for a hearty supper.