12 Low-Carb Sides for Every Meal

Garlic Parmesan Roasted Broccoli

This flavorful and easy-to-make side dish combines the goodness of broccoli with the rich flavors of garlic and Parmesan cheese.

Ingredients:

• 1 large head of broccoli, cut into florets
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Cooking method:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine broccoli florets, olive oil, minced garlic, salt, and pepper.
3. Spread the broccoli mixture on a baking sheet in a single layer.
4. Roast in the preheated oven for about 15-20 minutes or until the broccoli is tender and slightly crispy.
5. Remove from the oven and sprinkle with Parmesan cheese.
6. Return to the oven for another 5 minutes until the cheese is melted and bubbly.
7. Serve hot.

Cauliflower Mash

A creamy, low-carb alternative to mashed potatoes, cauliflower mash is a versatile side dish that's both delicious and nutritious.

Ingredients:

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

Cooking method:

1. Steam the cauliflower florets until tender, about 10 minutes.
2. In a food processor, blend cooked cauliflower, butter, and heavy cream until smooth.
3. Season with salt and pepper to taste.
4. Garnish with chopped chives before serving.

Zucchini Noodles with Pesto

A fresh and vibrant side dish, zucchini noodles with pesto offer a healthy twist on pasta and are perfect for any meal.

Ingredients:

• 2 large zucchinis, spiralized
• 1/2 cup basil pesto
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Cooking method:

1. Heat olive oil in a large skillet over medium heat.
2. Add spiralized zucchini and sauté for 3-4 minutes until tender.
3. Stir in basil pesto and cook for another 2 minutes.
4. Season with salt and pepper.
5. Remove from heat, sprinkle with Parmesan cheese, and serve.

Spaghetti Squash Boats

These delightful spaghetti squash boats are filled with a savory mixture of vegetables and cheese, offering a satisfying low-carb side.

Ingredients:

• 1 large spaghetti squash
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup chopped bell peppers
• Salt and pepper to taste

Cooking method:

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half and remove the seeds.
3. Place the halves on a baking sheet, cut side down, and bake for 35-40 minutes until tender.
4. Use a fork to scrape the flesh into spaghetti-like strands.
5. Mix with marinara sauce, bell peppers, salt, and pepper.
6. Fill each squash half with the mixture, top with mozzarella cheese.
7. Return to the oven and bake for an additional 10 minutes until the cheese is melted and bubbly.

Brussels Sprouts with Bacon

This savory side dish combines crispy Brussels sprouts with the smoky flavor of bacon, creating a mouthwatering addition to any meal.

Ingredients:

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

Cooking method:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper.
3. Spread the sprouts on a baking sheet and scatter chopped bacon over them.
4. Roast in the oven for 20-25 minutes, stirring occasionally, until the Brussels sprouts are crispy and bacon is cooked.
5. Serve warm.

Cheesy Cauliflower Rice

Turn cauliflower into a flavorful rice substitute with this easy, cheesy recipe that's sure to be a hit at the table.

Ingredients:

• 1 medium head cauliflower, grated
• 1 cup shredded cheddar cheese
• 2 tablespoons butter
• Salt and pepper to taste

Cooking method:

1. Melt butter in a large skillet over medium heat.
2. Add grated cauliflower and cook for about 5 minutes until tender.
3. Stir in cheddar cheese until melted and well combined.
4. Season with salt and pepper to taste.
5. Serve hot.

Cucumber Salad with Dill

This refreshing cucumber salad with dill is a crisp and cool side dish that complements any meal perfectly.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1/4 cup chopped fresh dill
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine sliced cucumbers and chopped dill.
2. In a small bowl, mix sour cream and lemon juice until smooth.
3. Pour the dressing over the cucumbers and toss well.
4. Season with salt and pepper.
5. Chill in the refrigerator for at least 30 minutes before serving.

Grilled Asparagus with Lemon

Grilled asparagus with a hint of lemon is a simple yet elegant side dish that enhances the flavors of any main course.

Ingredients:

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

Cooking method:

1. Preheat your grill to medium-high heat.
2. Toss asparagus with olive oil, lemon juice, zest, salt, and pepper.
3. Grill asparagus for 5-7 minutes, turning occasionally, until tender and charred.
4. Serve immediately.

Eggplant Caponata

A savory and tangy side dish, eggplant caponata is an Italian-inspired delight that pairs well with a variety of dishes.

Ingredients:

• 1 medium eggplant, diced
• 1/4 cup olive oil
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/4 cup capers
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a large skillet over medium heat.
2. Add diced eggplant and onion, sauté until soft.
3. Stir in garlic, red wine vinegar, and capers.
4. Cook for another 5 minutes, stirring frequently.
5. Season with salt and pepper, then serve warm or at room temperature.

Spinach and Feta Stuffed Mushrooms

These spinach and feta stuffed mushrooms are a savory, bite-sized side dish that's full of flavor.

Ingredients:

• 12 large mushrooms, stems removed
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 2 tablespoons olive oil

Cooking method:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté spinach and garlic until wilted.
3. Remove from heat and mix with feta cheese.
4. Stuff each mushroom cap with the spinach mixture.
5. Place on a baking sheet and bake for 15-20 minutes until mushrooms are tender.
6. Serve warm.