10 Star-Worthy Sides You’ll Be Making on Repeat

The absolute best and most delicious way to create crispy and deeply caramelized Brussels sprouts isn't high-heat roasting or even air-frying (gasp!): It's deep-frying. And, trust us — the process is easier than you'd think. Wanna gild the lily? Serve the Brussels with our Vietnamese fish sauce caramel.

In our opinion, too few people get excited about fennel. In the oven, fennel's licorice flavor takes a back seat as the vegetable caramelizes into buttery, savory perfection. We predict you'll soon be eating it straight off the baking sheet, which is our favorite way to eat it.

We never thought corn, frozen or fresh, would be our secret ingredient for better garlic bread, but here we are. For maximum corniness, you infuse butter with corn kernels, then add plenty of garlic. The corn butter goes on the bread with slices of fresh mozz. Bake until bubbly, dig in, and send us your thanks.

Humble cabbage gets a major glow-up in this hearty one-pan meal. Big wedges are baked in heavy cream until tender, then are showered with crispy bacon, blue cheese crumbles, and toasted walnuts.

You've likely sprinkled toasted breadcrumbs over pasta, so why not green beans? With Parmesan, garlic, and a splash of balsamic vinegar, these quick and easy green beans are anything but boring.

If you have sushi rice, you need to try these golden, crispy, toasty rice cakes. It's the perfect dish to use up leftovers. If you don't have sushi rice, we suggest you make a batch ASAP — this recipe is special.

Brown butter + garlic + honey = the dream team. In this recipe, the savory-sweet mixture doubles as a marinade and a glaze, ensuring these roasted carrots look as good as they taste.

We could wax poetic about this recipe, or we could just share this quote from Contributing Food Editor, Patty Catalano: "Better than roasted broccoli. There. I said it." Out of all 100 amazing dishes, this will likely be the one you return to most.

Old-fashioned corn pone is a Southern side dish that needs to be in your repertoire. The simple cornmeal cakes cook up crispy and delicious. Drizzle them with honey or maple syrup in the morning, or slather them with salted butter and serve alongside braised collard greens, Brunswick stew, or rich sausage gravy later in the day.

Since 2020, making beans from scratch has been very en vogue. It's a trend we hope continues to pick up steam in the year ahead. These beans skip the overnight soak and go straight to the slow cooker. Make a big batch and use them to make refried beans or charro beans, which developer Vianney Rodriguez says is her ultimate "last meal."