Sarra Ina Garten side dishes do all the heavy lifting on the table, from bubbling gratins and crispy roasted potatoes to bright salads and buttery vegetables. This collection covers her best potatoes four ways, creamy gratins, simple roasted vegetables, and grain-based sides that round out any meal.
1. Mustard Roasted Potatoes
Baby Yukon Gold potatoes tossed with Dijon mustard, whole-grain mustard, olive oil, garlic, and fresh thyme, then roasted until golden and crispy on the outside. The two mustards create a tangy, savory crust that sets these apart from basic roasted potatoes. Ready in about an hour with just 15 minutes of prep.
2. Buttermilk Mashed Potatoes
Creamy Yukon Gold potatoes mashed with buttermilk, butter, salt, and pepper for a rich, tangy twist on classic mashed potatoes. The buttermilk keeps them fluffy and light instead of heavy, and they come together in about 35 minutes. One of her simplest sides and one of the most requested.
3. Smashed Potatoes
Rustic chunks of Yukon Gold potatoes boiled until tender, then roughly mashed with butter, warm half-and-half, salt, and pepper for a chunky, homestyle texture. They take about 35 minutes and work as a base for gravy, roasted meats, or just a pat of extra butter. Simple, satisfying, and impossible to mess up.
4. Scalloped Potatoes
Thinly sliced Yukon Gold potatoes layered with heavy cream, whole milk, garlic, Gruyère, and Parmesan, then baked until golden and bubbling. A touch of nutmeg adds warmth to the rich, creamy sauce that thickens between every layer. Takes about an hour and a half but most of that is hands-off oven time.
5. Spinach Gratin
Five pounds of fresh spinach cooked down with butter, onion, garlic, milk, heavy cream, Parmesan, Gruyère, and a pinch of nutmeg, then baked with crispy Panko breadcrumbs on top. The cheese sauce stays creamy underneath while the topping turns golden and crunchy. Done in about 45 minutes and one of her most popular holiday sides.
6. Root Vegetable Gratin
Layered thin slices of sweet potatoes, Yukon Gold potatoes, parsnips, and turnips baked in a rich mixture of heavy cream, milk, garlic, and grated Gruyère. The Parmesan crust on top turns deeply golden while the cream thickens into a savory custard around every tender layer. About an hour and 25 minutes for a side that anchors a holiday table.
7. Tomato Gratin
Ripe tomato slices topped with fresh breadcrumbs, Parmesan, garlic, parsley, thyme, and olive oil, then baked until the crust is golden and crispy. The tomatoes soften underneath and release their juices into the topping. Ready in just 35 minutes with barely any prep for a bright, summery side.
8. Zucchini Au Gratin
Tender zucchini slices sautéed with onion, garlic, nutmeg, and heavy cream, then topped with Gruyère and Parmesan breadcrumbs and baked until bubbly and browned. The cream thickens into a rich sauce while the zucchini stays silky underneath the crunchy crust. Ready in about 40 minutes from her Barefoot in Paris cookbook.
9. Glazed Carrots
Thick-cut carrot slices simmered with sugar, butter, and water until the liquid reduces into a glossy, buttery glaze that coats every piece. They go from raw to caramelized in about 25 minutes with almost no effort. A classic French technique that makes carrots taste like candy.
10. Maple Roasted Carrots
Sweet carrots tossed with olive oil, pure maple syrup, salt, pepper, and fresh thyme, then roasted until the edges caramelize and turn golden. The maple syrup concentrates in the oven and creates sticky, savory-sweet bites. Done in about 30 minutes for an easy weeknight or holiday side.
11. Garlic Roasted Cauliflower
Cauliflower florets tossed with minced garlic, olive oil, salt, and pepper, then roasted at high heat until the edges turn crispy and deeply golden. The garlic mellows and sweetens in the oven while the cauliflower picks up nutty, caramelized flavor. Ready in just 30 minutes with only 5 minutes of prep.
12. Roasted Cauliflower Snowflakes
Whole cauliflower sliced into thick steaks so the flat surfaces get maximum contact with the hot pan, creating extra-crispy golden edges. Dressed simply with olive oil, salt, pepper, and optional Parmesan and lemon zest. Takes about 35 minutes and looks impressive on a platter for almost zero effort.
13. Green Beans Almondine
Bright green beans blanched until crisp-tender, then tossed in a warm skillet with butter, toasted almonds, garlic, lemon zest, and fresh lemon juice. The almonds add crunch and the lemon keeps everything tasting fresh and light. Done in about 20 minutes for an elegant side that pairs with anything.
14. Confetti Corn Salad
Fresh corn kernels sautéed with butter, olive oil, red bell pepper, red onion, salt, and pepper, then finished with a handful of torn basil. The corn stays crisp and sweet while the peppers and onion add color and crunch. Ready in under 20 minutes and perfect alongside grilled meats.
15. Roasted Beet Salad
Roasted beets sliced and layered over arugula with crumbled goat cheese, toasted walnuts, and a tangy dressing of balsamic vinegar, orange juice, Dijon mustard, and honey. The beets turn sweet and earthy after about 45 minutes in the oven, and the goat cheese adds a creamy contrast. A beautiful, colorful side for fall or winter dinners.
16. Couscous With Toasted Pine Nuts
Fluffy couscous tossed with toasted pine nuts, fresh parsley, scallions, lemon zest, and a drizzle of olive oil for a light, bright grain side. The pine nuts add a buttery crunch and the lemon zest lifts everything. Ready in just 20 minutes and pairs well with roasted chicken or lamb.
17. Roasted Vegetable Orzo
Colorful diced eggplant, red and yellow bell peppers, red onion, and zucchini roasted until caramelized, then tossed with orzo pasta, lemon juice, olive oil, and fresh herbs. The roasted vegetables add deep, savory flavor to every forkful. Takes about 55 minutes and works warm or at room temperature.
18. Orzo Salad With Feta
Orzo pasta tossed with diced cucumber, cherry tomatoes, red onion, crumbled feta, fresh parsley, dill, lemon juice, and olive oil. Every bite is bright, tangy, and fresh with a salty kick from the feta. Ready in about 25 minutes and holds up well at picnics and potlucks.
19. Roasted Tomatoes With Basil
Plum tomatoes halved and slow-roasted with olive oil, balsamic vinegar, garlic, salt, and pepper for about two hours until they collapse and concentrate into sweet, jammy bites. Finished with ribbons of fresh basil, they work as a side, a topping for crostini, or stirred into pasta. Low effort with a rich, deep flavor.
20. Rich Celery Root Puree
Silky celery root and Yukon Gold potato simmered until tender, then pureed with heavy cream, butter, milk, and a hint of nutmeg. The celery root adds a subtle, earthy sweetness that makes this more interesting than regular mashed potatoes. Done in about 35 minutes for an elegant swap on any plate.
