Perfect Side Dishes

More Richwood Recipes

Grilled Corn with Chili-Lime Butter

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Grilled Corn with Chili-Lime Butter

Fresh grilled corn gets a boost of flavor from a simple chili-lime butter that adds a little heat, brightness, and richness. This easy side dish is great for cookouts, family dinners, and any meal that needs a classic summer favorite.

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Prep Time 10

Cook Time 12

Servings: 6

Ingredients Method

Ingredients

6 ears fresh corn husks removed
4 tablespoons unsalted butter softened
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 tablespoon lime juice
1 teaspoon lime zest
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro optional

Method

Directions

Preheat a grill to medium-high heat.
In a small bowl, mix the softened butter, chili powder, smoked paprika, lime juice, lime zest, and salt until well combined.
Place the corn directly on the grill grates.
Grill the corn for 10 to 12 minutes, turning every few minutes, until lightly charred and tender.
Remove the corn from the grill while still hot.
Brush the chili-lime butter generously over each ear of corn.
Sprinkle with chopped cilantro if desired and serve right away.

Garlic-Parmesan Roasted Potatoes

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Garlic-Parmesan Roasted Potatoes

These roasted potatoes are crisp on the outside, tender on the inside, and packed with savory garlic and Parmesan flavor. They are an easy, dependable side dish that fits just about any hearty meal.

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Prep Time 10

Cook Time 35

Servings: 6

Ingredients Method

Ingredients

2 pounds baby potatoes halved
3 tablespoons olive oil
4 garlic cloves minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

Method

Directions

Preheat the oven to 425°F.
Place the halved potatoes in a large mixing bowl.
Add the olive oil, garlic, salt, black pepper, and Italian seasoning. Toss until the potatoes are evenly coated.
Spread the potatoes in a single layer on a large baking sheet.
Roast for 30 to 35 minutes, turning once halfway through, until the potatoes are golden brown and tender.
Remove from the oven and immediately toss with the Parmesan cheese and chopped parsley.
Serve warm.

Honey-Butter Skillet Corn

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Honey-Butter Skillet Corn

Honey-butter skillet corn is a quick and comforting side dish with just the right balance of sweetness and richness. It comes together fast and makes an easy addition to weeknight dinners, barbecues, and family meals.

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Prep Time 5

Cook Time 10

Servings: 6

Ingredients Method

Ingredients

4 cups corn kernels frozen or fresh
3 tablespoons unsalted butter
2 tablespoons honey
2 ounces cream cheese softened
1/4 teaspoon salt
1/4 teaspoon black pepper

Method

Directions

Heat a large skillet over medium heat.
Add the butter and let it melt.
Stir in the corn and cook for 4 to 5 minutes until heated through.
Add the honey, cream cheese, salt, and black pepper.
Stir until the cream cheese is fully melted and the corn is creamy and well coated.
Continue cooking for 2 to 3 more minutes, stirring occasionally.
Serve hot.

Baked Mac & Cheese with Crunchy Crust

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Baked Mac & Cheese with Crunchy Crust

This baked mac and cheese is creamy, cheesy, and finished with a crisp, golden topping for extra texture. It is a comforting, crowd-pleasing side dish that fits everything from barbecue dinners to holiday meals.

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Prep Time 15

Cook Time 30

Servings: 6

Ingredients Method

Ingredients

12 ounces elbow macaroni
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 cup panko breadcrumbs
2 tablespoons melted butter

Method

Directions

Preheat the oven to 375°F.
Grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the macaroni until just al dente, then drain and set aside.
In a large saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1 minute.
Slowly pour in the milk, whisking constantly, and cook for 3 to 4 minutes until slightly thickened.
Stir in the cheddar cheese, Monterey Jack cheese, salt, black pepper, and paprika until smooth.
Add the cooked macaroni and stir until evenly coated.
Pour the mac and cheese into the prepared baking dish.
In a small bowl, combine the panko breadcrumbs and melted butter.
Sprinkle the breadcrumb mixture evenly over the top.
Bake for 20 to 25 minutes, until bubbly and golden on top.
Let stand for 5 minutes before serving.

Cowboy Baked Beans

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Cowboy Baked Beans

Cowboy baked beans are hearty, smoky, and full of bold flavor. Made with bacon, onion, brown sugar, and barbecue sauce, this side dish is a natural fit for grilled meats, cookouts, and family-style dinners.

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Prep Time 10

Cook Time 45

Ingredients Method

Ingredients

6 slices bacon chopped
1 medium yellow onion diced
2 cans 28 ounces total baked beans
1/2 cup barbecue sauce
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon black pepper

Method

Directions

Preheat the oven to 350°F.
In a large oven-safe skillet or saucepan, cook the bacon over medium heat until lightly crisp.
Add the diced onion and cook for 4 to 5 minutes until softened.
Stir in the baked beans, barbecue sauce, brown sugar, mustard, Worcestershire sauce, and black pepper.
Bring the mixture to a gentle simmer and stir until well combined.
Transfer to a baking dish if needed.
Bake uncovered for 35 to 40 minutes until hot and slightly thickened.
Serve warm.

Charred Broccolini with Garlic & Lemon

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Charred Broccolini with Garlic & Lemon

Charred broccolini is a simple side dish with bold flavor and a fresh finish. A quick cook at high heat gives it crisp edges, while garlic and lemon add brightness that works well with rich, hearty meals.

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Prep Time 10

Cook Time 6

Servings: 4

Ingredients Method

Ingredients

2 bunches broccolini trimmed
2 tablespoons olive oil
3 garlic cloves minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
1 teaspoon lemon zest

Method

Directions

Preheat a large skillet or grill pan over medium-high heat.
Place the broccolini in a large bowl.
Add the olive oil, garlic, salt, and black pepper. Toss until evenly coated.
Add the broccolini to the hot pan in a single layer.
Cook for 6 to 8 minutes, turning occasionally, until tender with lightly charred edges.
Transfer to a serving dish.
Drizzle with lemon juice and sprinkle with lemon zest before serving.

Cheddar & Chive Drop Biscuits

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Cheddar & Chive Drop Biscuits

These cheddar and chive drop biscuits are soft, savory, and easy to make without rolling or cutting dough. They bake up golden and tender, making them a great side for barbecue, roasted meats, or comfort-food dinners.

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Prep Time 15

Cook Time 16

Ingredients Method

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 cup cold unsalted butter cut into small pieces
1 cup shredded cheddar cheese
2 tablespoons chopped fresh chives
1 cup buttermilk
1 tablespoon melted butter

Method

Directions

Preheat the oven to 425°F.
Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese and chopped chives.
Pour in the buttermilk and stir just until the dough comes together.
Drop the dough by rounded spoonfuls onto the prepared baking sheet.
Bake for 14 to 16 minutes, or until the biscuits are golden brown.
Brush the tops with melted butter and serve warm.

Crispy Smash Potatoes with Herb Salt

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Crispy Smash Potatoes with Herb Salt

Crispy smash potatoes are roasted until golden and crunchy on the outside while staying fluffy inside. Finished with a simple herb salt, they make a flavorful side dish that feels rustic, hearty, and easy to serve.

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Prep Time 15

Cook Time 50

Servings: 6

Ingredients Method

Ingredients

2 pounds small Yukon Gold or red potatoes
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

Method

Directions

Preheat the oven to 425°F.
Bring a large pot of salted water to a boil.
Add the potatoes and boil for 15 to 20 minutes, or until fork-tender. Drain well.
Place the potatoes on a large baking sheet.
Gently press each potato with the bottom of a glass or measuring cup until flattened but still intact.
Drizzle with olive oil.
In a small bowl, combine the salt, dried parsley, dried thyme, garlic powder, and black pepper.
Sprinkle the herb salt evenly over the potatoes.
Roast for 25 to 30 minutes until crisp and deeply golden around the edges.
Serve hot.

Grilled Veggie Skewers

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Grilled Veggie Skewers

Grilled veggie skewers are colorful, simple, and full of fresh flavor. This easy side dish brings together a mix of tender vegetables with light char from the grill, making it a natural fit for cookouts and outdoor meals.

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Prep Time 15

Cook Time 12

Servings: 4

Ingredients Method

Ingredients

1 zucchini sliced into thick rounds
1 yellow squash sliced into thick rounds
1 red bell pepper cut into chunks
1 red onion cut into chunks
8 ounces small whole mushrooms or halved large mushrooms
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning

Method

Directions

Preheat a grill to medium-high heat.
If using wooden skewers, soak them in water for 20 to 30 minutes before grilling.
In a large bowl, combine the zucchini, yellow squash, bell pepper, red onion, and mushrooms.
Add the olive oil, salt, black pepper, and Italian seasoning. Toss until evenly coated.
Thread the vegetables onto skewers, alternating the pieces for color and variety.
Place the skewers on the grill.
Grill for 10 to 12 minutes, turning every few minutes, until the vegetables are tender and lightly charred.
Serve warm.

Roasted Garlic Mashed Potatoes

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Roasted Garlic Mashed Potatoes

Roasted garlic mashed potatoes are creamy, rich, and full of deep savory flavor. Roasting the garlic first gives these mashed potatoes a mellow, comforting taste that works especially well with hearty beef and pork dishes.

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Prep Time 15

Cook Time 40

Servings: 6

Ingredients Method

Ingredients

2 pounds Yukon Gold potatoes peeled and cut into chunks
1 whole head garlic
2 tablespoons olive oil
4 tablespoons unsalted butter
1/2 cup warm milk
1 teaspoon kosher salt
1/2 teaspoon black pepper

Method

Directions

Preheat the oven to 400°F.
Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 35 to 40 minutes until soft.
While the garlic roasts, place the potatoes in a large pot and cover with cold water.
Bring to a boil and cook for 15 to 20 minutes, or until the potatoes are fork-tender. Drain well.
Return the potatoes to the pot.
Squeeze the roasted garlic cloves into the pot with the potatoes.
Add the butter, warm milk, salt, black pepper, and remaining 1 tablespoon olive oil.
Mash until smooth and creamy.
Serve warm.

Grilled Sweet Potatoes with Maple-Chili Glaze

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Grilled Sweet Potatoes with Maple-Chili Glaze

Grilled sweet potatoes are tender, lightly smoky, and finished with a maple-chili glaze that brings a balance of sweetness and gentle heat. This side dish feels a little different from standard potatoes while still pairing naturally with hearty main dishes.

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Prep Time 10

Cook Time 10

Servings: 4

Ingredients Method

Ingredients

2 large sweet potatoes peeled and cut lengthwise into 1/4-inch slices
2 tablespoons olive oil
1/2 teaspoon kosher salt
2 tablespoons maple syrup
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1 teaspoon lime juice

Method

Directions

Preheat a grill to medium heat.
Place the sweet potato slices in a large bowl.
Drizzle with olive oil and season with salt. Toss gently to coat.
In a small bowl, whisk together the maple syrup, chili powder, smoked paprika, and lime juice.
Place the sweet potato slices on the grill.
Grill for 4 to 5 minutes per side, until tender and lightly charred.
During the last 2 minutes of cooking, brush the maple-chili glaze over both sides of the sweet potatoes.
Remove from the grill and serve warm.

Cast Iron Green Beans with Bacon & Onion

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Cast Iron Green Beans with Bacon & Onion

Green beans cooked in a cast iron skillet with bacon and onion make a savory, satisfying side dish with plenty of flavor. This recipe is simple, rustic, and a great fit for grilled meats, roasts, and comfort-food dinners.

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Prep Time 10

Cook Time 15

Servings: 4

Ingredients Method

Ingredients

1 pound fresh green beans trimmed
4 slices bacon chopped
1 small yellow onion thinly sliced
2 garlic cloves minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Method

Directions

Bring a pot of salted water to a boil.
Add the green beans and cook for 3 to 4 minutes until just tender. Drain and set aside.
Heat a large cast iron skillet over medium heat.
Add the chopped bacon and cook until crisp.
Add the sliced onion and cook for 4 to 5 minutes until softened.
Stir in the garlic and cook for 30 seconds.
Add the green beans to the skillet.
Season with salt and black pepper, then cook for 3 to 4 minutes, stirring occasionally, until everything is hot and lightly browned in spots.
Serve warm.

Smoked Gouda Scalloped Potatoes

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Smoked Gouda Scalloped Potatoes

These scalloped potatoes are creamy, rich, and layered with the deep flavor of smoked Gouda. Baked until tender and golden, this side dish feels comforting and substantial enough for family dinners, holiday meals, or special occasions.

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Prep Time 20

Cook Time 1 5

Servings: 6

Ingredients Method

Ingredients

2 pounds Yukon Gold potatoes peeled and thinly sliced
2 tablespoons unsalted butter
2 garlic cloves minced
2 tablespoons all-purpose flour
2 cups whole milk
1 1/2 cups shredded smoked Gouda cheese
1/2 cup shredded sharp cheddar cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper

Method

Directions

Preheat the oven to 375°F.
Grease a 9×13-inch baking dish.
In a medium saucepan, melt the butter over medium heat.
Stir in the garlic and cook for 30 seconds.
Whisk in the flour and cook for 1 minute.
Slowly pour in the milk, whisking constantly, and cook for 3 to 4 minutes until slightly thickened.
Stir in the smoked Gouda, cheddar, salt, and black pepper until the sauce is smooth.
Arrange half of the sliced potatoes in the prepared baking dish.
Pour half of the cheese sauce over the potatoes.
Repeat with the remaining potatoes and remaining sauce.
Cover tightly with foil and bake for 40 minutes.
Remove the foil and bake for 20 to 25 minutes more, until the potatoes are tender and the top is lightly golden.
Let stand for 10 minutes before serving.

BBQ Ranch Baked Potato Wedges

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BBQ Ranch Baked Potato Wedges

These baked potato wedges are crispy on the outside, tender inside, and finished with barbecue seasoning and cool ranch flavor. They are an easy, crowd-friendly side dish that fits especially well with burgers, tri-tip, and barbecue meals.

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Prep Time 10

Cook Time 40

Servings: 6

Ingredients Method

Ingredients

2 pounds russet potatoes cut into wedges
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/2 cup ranch dressing

Method

Directions

Preheat the oven to 425°F.
Line a large baking sheet with parchment paper.
Place the potato wedges in a large bowl.
Add the olive oil, salt, paprika, garlic powder, onion powder, and black pepper. Toss until evenly coated.
Arrange the wedges in a single layer on the prepared baking sheet.
Bake for 35 to 40 minutes, turning once halfway through, until golden brown and tender.
Transfer to a serving dish and serve warm with ranch dressing on the side.

Grilled Mushrooms with Garlic Butter

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Grilled Mushrooms with Garlic Butter

Grilled mushrooms are simple, savory, and full of rich flavor. Tossed with garlic butter and cooked until tender, they make an easy side dish that works especially well with steaks, burgers, and other grilled favorites.

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Prep Time 10

Cook Time 10

Servings: 4

Ingredients Method

Ingredients

1 pound whole cremini or button mushrooms
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons unsalted butter melted
2 garlic cloves minced
1 tablespoon chopped fresh parsley

Method

Directions

Preheat a grill to medium-high heat.
Clean the mushrooms and trim the stems if needed.
In a large bowl, toss the mushrooms with olive oil, salt, and black pepper.
Place the mushrooms in a grill basket or thread them onto skewers.
Grill for 8 to 10 minutes, turning occasionally, until tender and lightly charred.
In a small bowl, stir together the melted butter and minced garlic.
Transfer the mushrooms to a serving dish and toss with the garlic butter.
Sprinkle with chopped parsley and serve warm.

Brown Sugar & Bourbon Carrots

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Brown Sugar & Bourbon Carrots

These carrots cook up tender and glossy with a sweet, buttery glaze and a touch of bourbon for deeper flavor. This side dish feels a little elevated while still being easy enough for family dinners and holiday meals.

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Prep Time 10

Cook Time 12

Servings: 6

Ingredients Method

Ingredients

2 pounds carrots peeled and cut into sticks or thick slices
2 tablespoons unsalted butter
2 tablespoons brown sugar
2 tablespoons bourbon
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley

Method

Directions

Bring a large pot of salted water to a boil.
Add the carrots and cook for 6 to 8 minutes until just tender. Drain well.
In a large skillet over medium heat, melt the butter.
Stir in the brown sugar, bourbon, salt, and black pepper.
Add the cooked carrots and toss to coat in the glaze.
Cook for 3 to 4 minutes, stirring occasionally, until the glaze thickens slightly and the carrots are glossy.
Sprinkle with chopped parsley and serve warm.

Cheesy Jalapeño Cornbread

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Cheesy Jalapeño Cornbread

This cornbread is moist, savory, and packed with cheddar cheese and jalapeño for a little kick. It is an easy, crowd-pleasing side dish that fits well with barbecue, chili, beans, and hearty meat-centered meals.

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Prep Time 10

Cook Time 25

Servings: 8

Ingredients Method

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
2 large eggs
1/4 cup melted butter
1 cup shredded cheddar cheese
2 jalapeños seeded and diced

Method

Directions

Preheat the oven to 400°F.
Grease an 8×8-inch baking dish or cast iron skillet.
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
In a separate bowl, whisk together the milk, eggs, and melted butter.
Pour the wet ingredients into the dry ingredients and stir just until combined.
Fold in the shredded cheddar cheese and diced jalapeños.
Pour the batter into the prepared baking dish or skillet.
Bake for 20 to 25 minutes, or until golden and a toothpick inserted in the center comes out clean.
Let cool slightly before slicing and serving.

Roasted Brussels Sprouts with Crispy Edges

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Roasted Brussels Sprouts with Crispy Edges

Roasted Brussels sprouts are simple, flavorful, and especially good when cooked until the edges turn crisp and caramelized. This easy side dish brings a savory, slightly nutty flavor that works well with rich and hearty main dishes.

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Prep Time 10

Cook Time 30

Servings: 6

Ingredients Method

Ingredients

2 pounds Brussels sprouts trimmed and halved
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon balsamic vinegar

Method

Directions

Preheat the oven to 425°F.
Place the Brussels sprouts in a large bowl.
Add the olive oil, salt, and black pepper. Toss until evenly coated.
Spread the Brussels sprouts cut-side down on a large baking sheet.
Roast for 25 to 30 minutes, until tender and deeply browned with crispy edges.
Transfer to a serving dish and drizzle with balsamic vinegar.
Serve warm.

Grilled Garlic Bread

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Grilled Garlic Bread

Grilled garlic bread is crisp on the edges, soft inside, and packed with buttery garlic flavor. It is an easy side that fits cookouts, pasta dinners, and any meal that could use a warm, savory bread on the table.

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Prep Time 10

Cook Time 4

Servings: 6

Ingredients Method

Ingredients

1 loaf French bread or Italian bread
1/2 cup unsalted butter softened
3 garlic cloves minced
1 tablespoon chopped fresh parsley
1/4 teaspoon salt

Method

Directions

Preheat a grill to medium heat.
Slice the loaf in half lengthwise.
In a small bowl, mix the softened butter, garlic, parsley, and salt until well combined.
Spread the garlic butter evenly over the cut sides of the bread.
Place the bread cut-side down on the grill.
Grill for 2 to 4 minutes, watching closely, until lightly charred and crisp around the edges.
Remove from the grill and slice into pieces.
Serve warm.

Dutch Oven Cowboy Potatoes

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Dutch Oven Cowboy Potatoes

Dutch oven cowboy potatoes are hearty, cheesy, and loaded with bacon and onion for big, comforting flavor. This rustic side dish is a natural fit for cookouts, camp-style meals, and family dinners built around rich, savory meats.

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Prep Time 20

Cook Time 1 10

Servings: 6

Ingredients Method

Ingredients

2 pounds Yukon Gold potatoes thinly sliced
6 slices bacon chopped
1 medium yellow onion diced
2 cups shredded cheddar cheese
1/2 cup sour cream
1/2 cup milk
2 tablespoons melted butter
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons chopped green onions

Method

Directions

Preheat the oven to 375°F.
In a large skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon and set aside.
In the same skillet, cook the onion for 4 to 5 minutes until softened.
Grease a Dutch oven or deep baking dish.
Layer half of the sliced potatoes in the bottom.
Top with half of the cooked onion, half of the bacon, half of the cheddar cheese, half of the sour cream, and a light sprinkle of salt and black pepper.
Repeat the layers with the remaining potatoes, onion, bacon, cheese, sour cream, salt, and black pepper.
Pour the milk evenly over the layers, then drizzle the melted butter over the top.
Cover and bake for 45 minutes.
Remove the cover and bake for 20 to 25 minutes more, until the potatoes are tender and the top is golden.
Sprinkle with chopped green onions before serving.