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What To Serve With Shredded Beef Sandwiches? 15 Best Side Dishes

Ah, shredded beef sandwiches, the ultimate comfort food and star of so many of my memorable family dinners. The tender, juicy shredded beef, tucked inside soft buns, offers a satisfying and delicious meal that leaves us craving for more.

While the sandwiches themselves are a treat, pairing them with the perfect side dishes can take the meal to a whole new level.

Here are 15 delicious side dishes that go exceptionally well with shredded beef sandwiches.

Looking for a quick answer?

The best side dishes to serve with shredded beef sandwiches are french fries, blooming onion, avocado salad, shawarma sauce, cheese dip, radish chips, mashed sweet potatoes, pineapple salsa, potato salad, baked beans, mac and cheese, coleslaw, roasted vegetables, dill pickles, and corn on the cob.

Now, let's get cooking!

The classic side for any sandwich, and shredded beef sandwiches are no exception. The crispy exterior and fluffy interior of the fries provide a delightful contrast to the tender, juicy beef. A light sprinkling of sea salt or other seasonings can really elevate this beloved side dish. If you're feeling adventurous, try sweet potato fries for a sweet and savory twist.

This restaurant favorite is a fantastic pairing with shredded beef sandwiches. Blooming onions are fun to eat and offer a unique twist to the standard onion rings. The crispy, fried onion 'petals' dipped in a tangy sauce are an addictive side dish that can easily steal the show. Make sure to serve it hot for the best taste!

For a healthier side dish, avocado salad is a great option. The creamy avocados, juicy tomatoes, crisp cucumbers and zesty dressing create a refreshing and light side that balances out the rich, meaty flavor of the shredded beef. Feel free to customize the salad with your favorite veggies or a sprinkle of feta cheese for extra flavor.

A deliciously creamy and tangy sauce that can take your shredded beef sandwich to a new level of flavor. Drizzle it over your sandwich or dip your sandwich bites into it. Its rich, tangy flavor pairs perfectly with the savory beef, adding a layer of complexity that'll have your taste buds dancing.

A warm, creamy cheese dip can be the perfect accompaniment to your shredded beef sandwiches. Whether you prefer a simple cheddar dip or something more complex like a spicy queso, this decadent side dish will add a cheesy indulgence that complements the hearty beef.

Crispy, salty, and slightly peppery, radish chips can be a unique and delicious side dish for shredded beef sandwiches. The slight spiciness of the radish pairs well with the beef, and their crunchy texture offers a nice contrast to the soft sandwich. Plus, they're a healthier alternative to traditional potato chips.

For a side dish that's a bit different but absolutely delicious, try mashed sweet potatoes. The sweet, creamy potatoes are a fantastic contrast to the savory shredded beef. Add a bit of butter, salt, and a sprinkle of cinnamon for a dish that's comforting and satisfying.

Give your shredded beef sandwiches a tropical twist with pineapple salsa. The sweet, juicy pineapple combined with spicy jalapeno, tangy lime juice, and fresh cilantro creates a vibrant side dish that's bursting with flavor. It's a delightful contrast to the savory beef and can also be used as a topping to add a sweet and spicy kick to your sandwiches.

9. Potato Salad

A classic side dish that's a crowd-pleaser at any gathering. Creamy, tangy, and full of comforting flavors, potato salad complements the rich and savory shredded beef sandwiches well. Add some chopped pickles or celery for a crunchy texture.

10. Baked Beans

The smoky, sweet flavor of baked beans pairs beautifully with shredded beef sandwiches. It's a hearty side dish that can stand up to the robust flavor of the beef. For an added depth of flavor, consider making a barbecue version of baked beans.

11. Mac and Cheese

Comfort food at its finest, mac and cheese is a side that can make your meal even more satisfying. The creamy, cheesy pasta not only provides a comforting contrast to the savory shredded beef but also adds a delightful texture difference.

12. Coleslaw

This crunchy, creamy side dish adds a refreshing note to your meal. The crisp cabbage and creamy dressing offer a nice contrast to the tender shredded beef. Opt for a vinegar-based dressing if you prefer something tangier.

13. Roasted Vegetables

A mix of roasted vegetables can be a delicious and nutritious side dish. Carrots, bell peppers, zucchini, and red onion all roast beautifully and offer a medley of flavors and textures that can complement the beef sandwiches.

Grilled or boiled, corn on the cob is a sweet and juicy side that pairs wonderfully with shredded beef sandwiches. A pat of butter and a sprinkle of salt are all you need to highlight the natural sweetness of the corn.

15. Dill Pickles

A simple yet effective side, dill pickles offer a tart and tangy flavor that cuts through the richness of the beef. Plus, their crunchy texture adds a satisfying contrast. You can serve whole pickles or slice them up for easy eating.

Print What To Serve With Shredded Beef Sandwiches

Looking for the best sides to eat with your flavorful shredded beef sandwiches? We have 15 delicious ideas for the perfect meal.

Course dinner, lunch, Side Dish

Cuisine American

Keyword shredded beef sandwich, shredded beef sandwiches

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2

2 shredded beef sandwiches

Make the best shredded beef sandwiches using your favorite recipe.

Make a side dish from the list above. You can eat shredded beef sandwiches with french fries, blooming onion, avocado salad, shawarma sauce, cheese dip, radish chips, mashed sweet potatoes, pineapple salsa, potato salad, baked beans, mac and cheese, coleslaw, roasted vegetables, dill pickles, and corn on the cob.

Serve and enjoy a wonderful meal 🙂

The post What To Serve With Shredded Beef Sandwiches? 15 Best Side Dishes appeared first on Corrie Cooks.

Costa Rican Shredded Beef Recipe

This Costa Rican shredded beef recipe is an essential recipe for all kinds of traditional Costa Rican dishes- beef empanadas, taco tico, beef in red sauce, and more. Of course, this shredded beef is always served with white rice.

Flank steak cooked with red pepper, white onion, garlic, and of course Salsa Lizano to create a delicious and tender shredded beef recipe that leaves a good amount of beef stock for soups as well.

About This Costa Rican Shredded Beef

Beef is a very popular food in Costa Rica. It doesn't hurt at all that the locally produced meat comes straight from Brahman cows who eat grass on the plains of Guanacaste and in the mountains of the San Carlos/La Fortuna area.

And we use the whole cow in Costa Rica- from the short ribs for our olla de carne soup (arguably the most popular national dish among Costa Ricans) to the tail used in estofado.

This is a base recipe- you can find Costa Rican shredded beef in freezers and refrigerators in almost every Costa Rican home. I almost always have some on hand because it takes it easier to make some Costa Rican recipes on a weeknight.

Related post: Easy and Delicious Costa Rican Shredded Pork Recipe

This Costa Rican shredded beef (carne mechada) is generally prepared in a pressure cooker, although I will include slow cooker instructions here too. This recipe is a staple in Costa Rica because it is a base for so many other recipes- especially appetizers.

This recipe is also a great way to feed a crowd on a budget- with just a few simple ingredients we can turn shredded beef into nachos, tacos, empanadas, meat sandwiches, and more. This Costa Rican shredded beef also becomes carne in salsa– a shredded beef in red sauce often served as part of a casado lunch plate. Here are just a few of the traditional Costa Rican foods that use shredded beef:

Another huge advantage to this recipe is that it leaves behind a gorgeous beef stock that can be used in soups. Here's the recipe- with pressure cooker and slow cooker instructions.

Related post: What Is Salsa Lizano From Costa Rica?

Recipe – Costa Rican Shredded Beef Ingredients:

3 pounds flank steak

1-2 TB salt (see notes)

1-2 TB chicken bullion (Maggi brand is best)

1 -2 TB soy sauce

1/2 red pepper, roughly chopped

1/2 white onion, roughly chopped

1/2 bunch cilantro, with stems, roughly chopped

2 cloves garlic

2-3 Tablespoons Salsa Lizano

6-8 cups water (see notes)

Instructions:

Place all the ingredients into the pressure cooker. (I use an electric pressure cooker like the Instant Pot). Cook on high pressure for 25 minutes. You can use the quick release or the natural release- I don't think it matters but I usually just let the pressure release on its own unless I'm in a hurry.

Remove the meat from the pressure cooker and set aside to cool slightly.

Strain the beef broth through a fine-mesh strainer and place it in an airtight container for up to 2 weeks. I usually put the broth in Ball jars, or freeze it in plastic gallon bags for later.

Shred the beef using two forks or your hands. True Costa Rican shredded beef is shredded very finely, so I use my hands for this. Store for up to a week in an airtight container, or freeze.

Join me over at my favorite place- Instagram.

Notes:

One of my favorite things (apart from the flavor) about this recipe is that it is a great way to use up produce that might no longer be crisp, but still has flavor. I add them in BIG pieces to the slow cooker, just cutting them up enough that the flavor will release during the cooking process.

There is a large variation in the amount of salt in the recipe. I have found that the meat is the best when I add the perfect amount of salt, which is hard to do. Because this style of meat is usually cooked again in many popular Costa Rican recipes, it's important that the meat has an inherently salty flavor that's cooked in. I usually do a tablespoon of salt per 3 cups of water and generally cover the meat with 3-4 inches of water before cooking.

Substitutions

You can use a chuck roast, a rump roast, or a round roast for this recipe if you want. However- none of these cuts of meat will taste like traditional Costa Rican shredded beef. I don't know enough about the cuts of meat to know why, but I do know about taste and it's different.

Variations

This Costa Rican shredded beef is also delicious when slow-cooked. You can make this recipe easily in the crock pot or slow cooker as well. Just place all the ingredients in the slow cooker and cook on low for 8-10 hours or high for 6-8 hours.

When I make this in the slow cooker I generally just cook it overnight and shred it in the morning. You won't have quite as much broth with the slow cooker shredded beef meat unless you add quite a bit more water and salt.

Related post: Costa Rican Style Slow Cooker Black Beans Recipe

We use this shredded beef for so many things once we have it!

However- a lot of times I will shred the beef and then put it back into the broth. We add some white rice to the bottom of the bowl and serve it as a very simple soup- or a sustancia de carne.

Sometimes we add freshly chopped onion and cilantro and a squeeze of lime to this meat, put it on top of a tortilla and have shredded beef tacos. It's almost like a barbacoa taco- except with Salsa Lizano! I love to eat with my two favorite salsas too- creamy green salsa and chile del arbol salsa. Of course, this is always delicious with a Costa Rican chimichurri sauce too.

Yes! I haven't fully embraced the Dutch oven yet, although I want to try making my pork carnitas in there when I get one someday. I would just place in cooking liquid and bake at 425 for one hour.

What's the best way to reheat this Costa Rican shredded beef?

I usually reserve about 1/2 cup of the cooking liquid. Then I place the shredded meat in a saucepan, add the cooking liquid and heat, covered, on medium-low until hot. I stir it occasionally so the meat doesn't burn to the bottom of the pan.

Our most popular Costa Rican recipes:

Yield: 6 servings Costa Rican Shredded Beef Recipe

This Costa Rican shredded beef recipe uses flank steak, red pepper, white onion, garlic, and of course Salsa Lizano. It's delicious too!

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 15 minutes

Total Time 55 minutes

Ingredients

3 pounds flank steak

1-2 TB salt (see notes)

1-2 TB chicken bullion

1 -2 TB soy sauce

1/2 red pepper, roughly chopped

1/2 white onion, roughly chopped

1/2 bunch cilantro, with stems, roughly chopped

2 cloves garlic

2-3 Tablespoons Salsa Lizano

6-8 cups water (see notes)

Instructions

Place all the ingredients into the pressure cooker. (I use an electric pressure cooker like the Instant Pot).

Cook on high pressure for 25 minutes.

You can use the quick release or the natural release- I don't think it matters but I usually just let the pressure release on its own unless I'm in a hurry.

Remove the meat from the pressure cooker and set aside to cool slightly.

Strain the beef broth through a fine-mesh strainer and place in an airtight container for up to 2 weeks. I usually put the broth in Ball jars, or freeze it in plastic gallon bags for later.

Shred the beef using two forks or your hands.

True Costa Rican shredded beef is shredded very finely, so I use my hands for this.

Store for up to a week in an airtight container, or freeze.

Notes

There is a large variant in the amount of salt in the recipe. I have found that the meat is the best when I add the perfect amount of salt, which is hard to do. Because this style of meat is usually cooked again in many popular Costa Rican recipes, it's important that the meat has an inherently salty flavor that's cooked in. I usually do a tablespoon of salt per 3 cups of water, and generally cover the meat with 3-4 inches of water before cooking.

50 Best Sunday Dinner Ideas For Cozy Family Meals

Gather around the table and make Sunday dinner the highlight of your week with these cozy, family-friendly meals. Whether you're in the mood for crowd-pleasing classics or seeking recipes outside your culinary comfort zone, there's bound to be an entrée and side dishes that will delight the entire group.

For some, weekends are a time for experimental cooking projects. If you're looking to roll up your sleeves and put in a little time and effort, there's certainly no shortage of next-level recipes, from this elevated lasagna to a traditional slow-simmered beef bourguignon.

But if time isn't on your side, fear not. Even if Sundays are jam-packed with activities and chores, you can still put together a dinner that's filling and special — think one-pot wonders, quick-cooking seafood and shortcut recipes that save on time, but don't sacrifice on flavor.

Of course, no Sunday dinner is complete with side dishes to complement your choice of hearty mains. Depending on what you're serving or the time of year, you may want to indulge in decadent options like creamy mashed potatoes and buttery buttermilk biscuits or opt for lighter fare such as roasted carrots or a big crunchy insalata verde (the recipe comes from one of New York City's hottest restaurants).

No matter which Sunday dinner idea you choose, each recipe is designed to bring joy and comfort to your family gathering. These delicious dishes are guaranteed to create memories that linger long after your plates are empty.

Southern-Style Mac and Cheese by Kardea Brown

Featuring macaroni baked in a velvety cheddar cheese sauce, this custardy casserole is Southern comfort at its best. The mac and cheese gets its luscious texture from a blend of milk, heavy cream, cream cheese and sour cream.

Pot Roast with Horseradish Cream by Elizabeth Heiskell

Pot roast is delicious on its own, but even better when paired with a zippy horseradish cream. Most of the work happens in the slow cooker, which means you can spend Sunday relaxing and still have a hearty meal on the table in the evening — plus leftovers for the next day.

Skillet Lasagna by Lidia Bastianich

Enjoy lasagna without the hassle. This skillet version offers all the flavors and textures of the Italian noodle casserole, but skips a few steps. No-boil noodles simmer in store-bought marinara with dollops of ricotta. Once they're cooked through, pop the pan under the broiler to get the mozzarella and Grana Padano topping nice and bubbly.

One-Pot Vegetarian Chili by Lauren Witonsky

This one-pot recipe is a perfect balance of convenience and taste. Bursting with bell peppers, protein-packed beans and raisins to lend a hint of sweetness, the vegetarian chili is just as satisfying as beef-based versions. A medley of spices help deepen the chili's flavor as it simmers on the stove — and it gets even better the next day.

Overnight Mac and Cheese by Ina Garten

Forget about fussing over a roux — this creamy casserole comes together effortlessly. The combination of cavatappi pasta, velvety Gruyere, sharp cheddar and homemade breadcrumbs create a mac and cheese that's decadent, yet comforting. The best part? You can prepare it in advance and bake it right before dinner.

Perfect Roast Chicken by Alex Hitz

Prepare to impress with this roast chicken. With minimal effort and a handful of ingredients, you can achieve golden, crispy skin and juicy, tender meat. Once you get the technique down, this will become your go-to centerpiece for any occasion, from Sunday dinners to holiday parties.

Butter-Basted Pork Chops by Gaby Dalkin

These thick and juicy pork chops are seared on a cast-iron skillet and basted with a garlicky herb butter that keeps them wonderfully tender and moist. The simple, yet flavorful technique will elevate your Sunday supper.

Scott Conant's Mom's Sausage and Peppers by Scott Conant

Sausage and peppers are a classic Italian dish that chef Scott Conant grew up eating. His recipe calls for slowly cooking down the onions and peppers, allowing them to develop a rich, flavorful sauce. Serve with crusty garlic bread to sop it all up.

Baked Cheese Tortellini with Sausage by Emily Connor

Baked pasta becomes even more satisfying when you use cheese-filled tortellini as the base. The pasta, Italian sausage and garlic cook in marinara, then go into the oven with a ricotta-mozzarella-Parmesan topping until the sauce is bubbling and cheese is gooey.

Traditional Neapolitan Pizza by Emanuele Liguori

Pizza for dinner is always going to be a hit. This Neapolitan pizza is as traditional and simple as it gets, so be sure to use the best fior di latte cheese, tomato sauce and fresh basil that you can find.

Skirt Steak with Red Chimichurri by Molly Baz

Quick to cook, yet still full of flavor, skirt steak is a great option for busy weekends when you don't have a ton of time, but still want a fancy meal. To get a deep caramelized crust on the steak, make sure it's patted dry and the pan is smoking hot. Serve with the sweet-and-spicy red chimichurri and a side of roasted veggies or a salad.

Reverse-Seared Rib-Eye With Cacio e Pepe Smashed Potatoes by Elena Besser

As its name suggests, reverse searing calls for cooking the steak in the oven first, then browning and basting it in a skillet. The technique breaks down the fat in fattier cuts like rib-eye so the meat is nice and buttery. Smashed cacio e pepe-inspired spuds add a unique twist to the classic meat-and-potatoes pairing.

Shrimp Scampi with Bucatini by Drew Barrymore and Pilar Valdes

Drew Barrymore aptly describes this classic Italian pasta as a pairing of "lemony sunshine" with "glorious shrimp." The low-effort meal comes together in no time, but is elegant enough for a dinner party. Simply sear the shrimp with garlic, deglaze the pan with wine, then bring everything all together with some butter, lemon juice and pasta water.

Cajun Surf and Turf with Fajita Roasted Vegetables by Kevin Curry

Surf and turf is a marvelous meal that has something for everyone. Kevin Curry gives this pairing of steak and shrimp a Cajun twist with a coffee-infused spice rub that adds a literal buzz. To keep things low carb, they're served on a bed of herb-roasted veggies.

Sheet-Pan Chicken Fajitas by Jocelyn Delk Adams

Spice up your Sunday with easy sheet pan chicken fajitas. Toss chicken tenderloins, peppers and onions in a homemade spice mix, then let the oven do the work. With minimal prep and maximum taste, this recipe is a convenient and delicious way to satisfy your Tex-Mex cravings.

Martha Stewart's Perfect Roast Turkey by Martha Stewart

Turkey isn't just for Thanksgiving. A beautifully roasted bird that's juicy and golden brown is impressive anytime of year. Martha Stewart's secret? Turn the pan every hour for even browning and a showstopping centerpiece.

Baked Gnocchi Alla Vodka by Nina Elder

Baked gnocchi alla vodka will excite and delight with its familiar flavors and unique pasta choice. Pillowy store-bought gnocchi not only pairs beautifully with creamy vodka sauce, but cooks up in minutes. Top with cheese and panko breadcrumbs to form a bubbling, crowd-pleasing baked pasta.

Coq au Vin with Spaetzle by Gavin Kaysen

Two classic dishes — coq au vin and spaetzle — come together in this elegant meal. Don't be intimidated by either component. Once you get a good sear on the chicken, the braise is mostly hands off, with the exception of a few flips of the meat. The buttery spaetzle doesn't require any special tools either. Just mix the dough together and push it through the bottom of a colander to get its unique shape.

Chicken Parm Meatballs by Gaby Dalkin

Take your meatball game to the next level. These juicy meatballs each have a cheesy surprise in the center as a nod to chicken Parm. They're cooked in marinara and finished with both fresh basil leaves and a basil vinaigrette for a pop of herbaceousness.

Molly Yeh's Tater Tot Chicken Potpie by Molly Yeh

This playful twist tops pot pie with another comfort food — tater tots — in an homage to hot dish. Packed with tender chicken, carrots, peas and a creamy sauce, the casserole is so much better than the old-fashioned version.

Mini Ravioli Soup by Laura Vitale

Warm up with a bowl of mini ravioli soup. This recipe combines sausage, store-bought pasta and aromatics in a rich soup made with marinara sauce and beef stock. It's a one-pot wonder that combines convenience and flavor.

Slow-Cooker Beef Stroganoff by Casey Barber

If you need a set-it-and-forget-it dinner that's full of comfort, look no further than this slow-cooker beef stroganoff. The broth, filled with onions, mushrooms and succulent beef, is especially delicious on a cold winter's night when spooned over wide egg noodles.

Beef Bourguignon by Curtis Stone

Beef Bourguignon is a classic dish that never goes out of style. This version uses bacon and tomato paste for extra depth of flavor. While it's tempting to pour in any cheap wine, it's best to use a bottle that you actually like to drink — you'll notice a difference in the finished stew.

One-Pot Beef Stew with Ketchup by Casey Barber

No tomato paste? No problem! This rich stew gets its acidic kick from ketchup so there's no need to make a last-minute grocery store run. Cubes of beef chuck slowly braise with red potatoes, carrots and onions in wine and beef broth until succulent.

Black Bean and Sweet Potato Chili by Gaby Dalkin

Packed with wholesome ingredients, this hearty chili combines the natural sweetness of sweet potatoes with the earthy flavors of black beans and quinoa. It's a simple one-pot wonder that comes together effortlessly, making it perfect for busy days.

Parmesan-Crusted Chicken Tenders by Siri Daly

These Parmesan-crusted chicken tenders will be a hit with adults and kids alike. Panko breadcrumbs give the tenderloins a nice, crunchy bite, while the grated cheese takes the flavor up a notch. Don't forget Siri Daly's special sauce —a sweet-tangy combination of ketchup, mayo and mustard.

Baked Cheeseburger Stuffed Pasta Shells by Casey Barber

What's even better than Hamburger Helper? A homemade baked pasta that has the same great flavor. This recipe takes classic cheeseburger ingredients — such as ground beef, cheddar, and relish — and stuffs them into giant shells that are kid-friendly and totally unique.

Best Eggplant Parmesan by Nina Elder

Breading and frying eggplant can be a time-consuming process. This variation on eggplant Parm trims down the work without sacrificing on flavor or texture. Layering baked eggplant between sauce, fresh mozzarella, and Parmesan breadcrumbs gives the same breaded effect with far less effort. Just remember to salt the eggplant, which removes some moisture and seasons it, too.

Rao's Meatballs with Marinara Sauce by Rao's

Rao's Homemade Marinara is available at most supermarkets (and a TODAY-approved favorite!), but if you're feeling ambitious, use this recipe to make it from scratch. The famed restaurant's meatballs are equally delicious and get their tender texture from this technique tip: Add the water, breadcrumbs and cheese in layers so it's easy to mix.

Cacio e Pepe by Nadia Caterina Munno, "The Pasta Queen"

Cacio e pepe is a timeless Italian pasta that's as impressive as it is simple. Velvety strands of spaghetti are coated in a luscious blend of Pecorino Romano cheese and freshly ground black pepper. The trick to great-tasting noodles? Season the water with salt until it tastes like soup, not the ocean.

Lemony Chicken and Rice Casserole by Jocelyn Delk Adams

Brighten up your dinner table with this delightful casserole. Tender chicken and fluffy rice infused with zesty lemon flavor come together in this easy weeknight crowd-pleaser.

Don Angie's Lasagna Pinwheels by Scott Tacinelli and Angie Rito

These lasagna pinwheels aren't just fun to serve — because of their unique shape, each swirl has that coveted crispy top balanced with a soft and delicate interior. Calling for from-scratch pasta, bechamel, bolognese and tomato sauce, this recipe is no doubt a project, but one that yields a truly memorable dinner (no reservation needed).

Shrimp Creole by Dominique Charles and Gabrielle Charles Sanders

Savor the vibrant flavors of the South with this shrimp Creole. Succulent shrimp is simmered in a rich tomato-based sauce that's infused with aromatic spices. Serve over hot rice for a filling meal loaded with bold flavors and a kick of heat.

Baked Ziti Bolognese by Anthony Scotto

For a dinner that's equal parts comforting and indulgent, try this baked ziti bolognese. It's packed with a hearty meat sauce, creamy ricotta cheese and both mozzarella and Parmesan cheese on top, then baked until golden and bubbling.

Dylan's Chicken Piccata by Dylan Dreyer

Chicken piccata is a dish that effortlessly combines elegance with simplicity. The buttery lemon sauce studded with capers lend a burst of tangy, savory flavor to tender chicken cutlets. Serve atop pasta with spinach or other veggies of your choice for a complete meal.

Cheeseburger Pasta by Kia Damon

No need to spend all evening flipping patties — this cheeseburger-inspired pasta has the same great flavor with far less work. Ground beef, onions, cheddar cheese and corkscrew-shaped pasta come together in one skillet to satisfy your burger cravings.

Chicken Potpie with Biscuit Topping by David Venable

Hosting a last-minute Sunday dinner party? This chicken potpie is ready in half an hour, thanks to a few handy shortcuts. The filling is made from rotisserie chicken, frozen mixed vegetables and cream of chicken soup, while canned biscuits form the impressive-looking top.

Loubieh (Green Beans in Tomato Reduction) by Reem Assil

Quick-cooking green beans are always a wonderful side dish for family dinners. This Arab-style recipe cooks tomatoes down into a sweet-tangy sauce that makes crisp green beans pop.

Citrusy Candied Carrots with Yogurt Sauce by Will Coleman

Freshly grated ginger and ground cardamom enhance the natural sweetness of charred roasted carrots, while a tangy yogurt sauce and dusting of smoked paprika add brightness. The flavors mingle beautifully in this dish, which pairs well with grilled or roasted proteins or can even work as a standalone vegetarian entrée.

Balsamic-Honey Roasted Carrots by Lauren Salkeld

All you need are a few pantry staples to take roasted carrots from dull to lively. Balsamic vinegar and honey enhance the root vegetable's naturally sweet flavor, while adding a bit of depth and zip. Garnish with fresh thyme, which lends a minty, lemony aroma, to make it a celebration-worthy side dish.

Creamy Mashed Potatoes by Kristen Kish

There are two tricks that make these mashed potatoes so irresistibly creamy and luxurious. First, the spuds are cooked in chicken broth, which gives them a greater depth of flavor. Once they're done, the potatoes are mashed with a few tablespoons of cream cheese for extra richness.

Joanna Gaines' Buttermilk Biscuits by Joanna Gaines

The key to buttery, flaky biscuits is quite simple: Use cold, small pieces of butter. These fluffy buttermilk rounds can be enjoyed a number of ways — serve as a side to entrées, use them as a pot pie topping or turn them into a sweet treat.

Al Roker's Baked Potatoes by Al Roker

A classic baked potato can easily be dressed up or down, making it an ideal side dish for any kind of dinner party. Serve plain with a pat of butter or make it the star of the show with a baked potato bar featuring hearty toppings like pulled pork or chili.

Insalata Verde by Jody Williams and Rita Sodi

A truly amazing salad is one you could eat every day and that's the case with this insalata verde from New York City restaurant Via Carota. The mix of different greens offer a perfect balance of crunch and flavor that's especially lovely with the zippy thyme-infused vinaigrette.

Slow-Cooker Scalloped Potatoes by Casey Barber

With just a few simple ingredients and a slow cooker, you can pull off fancy-looking scalloped potatoes. The creamy, cheesy side dish will easily steal the spotlight at Sunday dinner, but thanks to the magic of a slow cooker, most of the work can be done ahead of time.

Perfect Roast Vegetables by Katie Stilo and Anthony Contrino

A plate of perfectly roasted vegetables goes with just about everything. From cruciferous vegetables in the winter to summer squash, there's never a shortage of veggies to pop in the oven. Thanks to this handy recipe, you can learn exactly how — and how long — to get a beautiful caramelization without overcooking them.

Sunny Anderson's Roasted Potatoes with Rosemary and Thyme by Sunny Anderson

With just a handful of ingredients and a hot oven, you can achieve crispy, golden-brown potatoes. Rosemary and thyme add a delightful burst of flavor, making these roasted spuds a dish that will have everyone reaching for seconds.

Potato Gratin-Stuffed Sweet Vidalia Onion with Chives by Jeremy Ford

Whether served as an appetizer or a side, stuffed onions are guaranteed to impress a crowd. These are stuffed with a potato gratin filling that's cheesy and decadent.

Snap Peas with Feta and Mint by Richard Blais

Feta and mint are a classic flavor pairing that brings brightness and saltiness to charred snap peas. The dish is ready in 15 minutes, making it a great option for busy Sundays in the spring and summer, when peas are at their prime.

Joy Bauer's Oven-Baked French Fries by Joy Bauer

Oven-baked French fries are a healthier — and less messy — alternative to the deep-fried kind, but they're just as crave-worthy. To get a nice crispy texture, pop the tray beneath the broiler for a few minutes before serving.

This article was originally published on TODAY.Com

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