12 Low-Carb Sides for Any Feast

Cauliflower Mac and Cheese

This delicious Cauliflower Mac and Cheese is a low-carb twist on a classic comfort food favorite.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1/2 cup grated parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Steam cauliflower florets until tender, about 8-10 minutes.
3. In a saucepan, combine heavy cream, cheddar cheese, parmesan, and garlic powder; heat until smooth.
4. Toss cauliflower with cheese sauce and season with salt and pepper.
5. Transfer to a baking dish and bake for 15-20 minutes until bubbly and golden.
6. Serve warm as a savory side dish.

Zucchini Noodles with Pesto

Zucchini noodles are a refreshing, low-carb alternative to traditional pasta, made even more flavorful with pesto.

Ingredients:

• 4 medium zucchinis
• 1/2 cup pesto sauce
• 2 tablespoons olive oil
• Salt and pepper to taste
• Grated parmesan cheese for garnish

Cooking method:

1. Use a spiralizer to turn zucchinis into noodles.
2. Heat olive oil in a pan over medium heat; add zucchini noodles.
3. Sauté for 5 minutes until tender.
4. Mix in pesto sauce and season with salt and pepper.
5. Serve warm, topped with parmesan cheese.

Roasted Brussels Sprouts with Bacon

These savory roasted Brussels sprouts are enhanced with crispy bacon for a delightful crunch.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper in a bowl.
3. Spread Brussels sprouts on a baking sheet.
4. Scatter chopped bacon over the sprouts.
5. Roast for 20-25 minutes until sprouts are tender and bacon is crisp.
6. Serve as a crispy, flavorful side.

Garlic Butter Mushrooms

Sautéed in garlic butter, these mushrooms are a simple yet tasty low-carb side dish.

Ingredients:

• 1 pound cremini mushrooms, cleaned and halved
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Chopped parsley for garnish

Cooking method:

1. Melt butter in a large skillet over medium heat.
2. Add garlic and cook until fragrant, about 1 minute.
3. Add mushrooms; cook for 8-10 minutes until golden brown.
4. Season with salt and pepper.
5. Sprinkle with chopped parsley before serving.

Cauliflower Rice Pilaf

This cauliflower rice pilaf is a wonderful low-carb alternative to traditional rice, packed with flavor.

Ingredients:

• 1 large head of cauliflower, grated into rice-sized pieces
• 1/4 cup chopped onion
• 2 tablespoons olive oil
• 1/4 cup slivered almonds
• 1/4 cup dried cranberries
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a pan over medium heat.
2. Sauté onion until translucent, about 5 minutes.
3. Add cauliflower rice and cook for 5-7 minutes, stirring occasionally.
4. Mix in almonds and cranberries; cook for another 2 minutes.
5. Season with salt and pepper, then serve.

Cheesy Broccoli Bake

This cheesy broccoli bake combines creamy cheese with crisp-tender broccoli for a satisfying side.

Ingredients:

• 1 pound broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1/4 cup cream cheese
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Steam broccoli florets until tender-crisp, about 5 minutes.
3. In a saucepan, combine heavy cream and cream cheese over low heat until smooth.
4. Stir in cheddar cheese and season with salt and pepper.
5. Toss broccoli with cheese sauce and transfer to a baking dish.
6. Bake for 15-20 minutes until bubbly.

Spaghetti Squash Alfredo

Spaghetti squash takes the place of pasta in this creamy Alfredo dish, saving on carbs but not flavor.

Ingredients:

• 1 medium spaghetti squash
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Chopped parsley for garnish

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Cut spaghetti squash in half, scoop out seeds, and bake face-down on a sheet for 35-40 minutes.
3. In a saucepan, heat heavy cream with garlic until simmering; stir in parmesan until melted.
4. Use a fork to scrape squash into strands.
5. Toss spaghetti squash with Alfredo sauce and season with salt and pepper.
6. Garnish with parsley and serve.

Cucumber and Radish Salad

This refreshing salad offers a crisp, cool complement to any meal, with a nice crunch and tangy finish.

Ingredients:

• 2 cucumbers, thinly sliced
• 1 bunch radishes, thinly sliced
• 1/4 cup chopped dill
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine sliced cucumbers, radishes, and dill.
2. Whisk together olive oil, lemon juice, salt, and pepper.
3. Pour dressing over vegetables and toss to coat.
4. Chill before serving for best flavor.

Cauliflower Mash

A smooth and creamy alternative to mashed potatoes, this cauliflower mash is low in carbs and high in comfort.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 3 tablespoons unsalted butter
• 1/4 cup heavy cream
• Salt and pepper to taste
• Chopped chives for garnish

Cooking method:

1. Steam cauliflower florets until tender, about 10 minutes.
2. In a blender or food processor, combine cauliflower, butter, and heavy cream; blend until smooth.
3. Season with salt and pepper.
4. Garnish with chopped chives and serve warm.

Grilled Asparagus with Lemon

Simply grilled with a hint of lemon, these asparagus spears are a vibrant, healthy side dish.

Ingredients:

• 1 pound asparagus, trimmed
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• Salt and pepper to taste

Cooking method:

1. Preheat grill to medium-high heat.
2. Toss asparagus with olive oil, lemon zest, and lemon juice.
3. Season with salt and pepper.
4. Grill for 5-7 minutes, turning occasionally, until tender-crisp.
5. Serve hot with additional lemon wedges, if desired.