Add a touch of French charm to your table with these mouthwatering side dishes, simple to make, rich in flavor, and perfect for any occasion. From rustic classics to elegant favorites, each one brings a little joie de vivre to every bite.
Pan Fried Green Beans
Pan Fried Green Beans: Giangi's Kitchen - Giangi Townsend
Pan-fried green beans with perfectly soft pieces of garlic is an easy and classic preparation for a green bean side dish. Green beans are universally the most used and versatile vegetable in all cuisines.
Spicy potatoes with paprika, tomato, and chicken stock echo the rustic charm of French country cooking. In this hearty variation, potatoes are gently braised in a fragrant blend of paprika, ripe tomatoes, and rich chicken stock, soaking up layers of smoky, tangy, and savory flavor.
Who knew rice could taste this good with just three ingredients? Say hello to Butter Rice — quick, cozy, and crave-worthy! This is the first dish I learned to cook as a child by watching my dad, who often made it at dinnertime, and so would my grandmother. With only three ingredients, this dish soon became my favorite growing up. To this day, I often make it as it is the perfect side dish to most of my dinners.
The Best Easy Cauliflower Polonaise: Giangi's Kitchen - Giangi Townsend
Cauliflower Polonaise is an excellent example of simple food that injects many flavors. Although it may have a Polish name, it’s of French origin. This boiled and baked cauliflower dish, mixed with breadcrumbs, hard-boiled eggs, capers, garlic, and butter, comes together in no time yet completely bursts with flavor.
A savory winter potato dish rich in bacon, onions, and melting cheese. Worth each bite and calorie. Neither is your typical potato gratin. France is abounding with potato recipes. I am sure we may have recipes for each day of the year. After all, it is part of our national plate of Steak, Frites, and salad.
Braised endives are a simple yet elegant dish highlighting the delicate, slightly bitter flavor of endives softened through slow cooking. They are typically prepared by gently searing the endives in butter or oil and then simmering. The braising transforms their texture into something tender and almost creamy. This method mellows their natural bitterness while enhancing their subtle sweetness, making them a versatile side dish that pairs well with roasted meats, fish, or vegetarian mains. Get The Recipe: Braised Endives
Asparagus With Balsamic Vinaigrette
Asparagus With Balsamic Vinaigrette: Giangi's Kitchen - Giangi Townsend
Ready in 10 minutes, this recipe is rich in flavor and taste, and the perfect side dish for all your meats, fish, and poultry. Keeping cooking simple is ideal for any night of the week. Easy recipes full of flavors and less time in the kitchen are what I look forward to on a busy night and every night of the week.
Leek and Potato Gratin: Giangi's Kitchen - Giangi Townsend
This creamy, cheesy, leek and potato gratin is the ultimate comfort food. This amazingly delicious side dish will complement any, if not all, meals. With a crispy top and tender, melt-in-your-mouth creamy potatoes featuring a subtle hint of sweet leeks and garlic, your taste buds will be happy you made it.
Petits Pois A La Francaise – French Peas: Giangi's Kitchen - Giangi Townsend
Petits pois à la Française is a classic French way to prepare peas, braising them with onions and garlic. Bring your spoon to the table; you will not regret it. The flavors are simple yet incredibly delicious. This pea side dish pairs well with a variety of meats and, of course, poultry.
It’s no secret—I love mushrooms! This garlic mushrooms recipe is one of my all-time favorites, a staple at our table that never fails to impress. Those tender mushrooms with garlicky and bright parsley are the ideal first-course meal
Carrot Salad. I grew up eating grated carrot salad at least twice a week. The French dress it very lightly with vegetable oil, lemon juice, salt, and pepper with chopped parsley. A full meal from beginning to end. Grated raw carrot salad was somehow always part of the menu..
Oven-roasted Brussels Sprouts are incredibly easy to make and are packed with great flavor. It takes five ingredients and 25 minutes, and you bite into the crispiest, most flavorful Brussels Sprouts you've ever tasted. Crispy and golden on the outside and tender on the inside. Mixed with mayonnaise and old-style grain mustard, you will beg for more.
The Best Easy Cauliflower Polonaise: Giangi's Kitchen - Giangi Townsend
Cauliflower Polonaise is an excellent example of simple food that injects many flavors. Although it may have a Polish name, it’s of French origin. This boiled and baked cauliflower dish, mixed with breadcrumbs, hard-boiled eggs, capers, garlic, and butter, comes together in no time yet completely bursts with flavor.
A savory winter potato dish rich in bacon, onions, and melting cheese. Worth each bite and calorie. Neither is your typical potato gratin. France is abounding with potato recipes. I am sure we may have recipes for each day of the year. After all, it is part of our national plate of Steak, Frites, and salad.
Leek and Potato Gratin: Giangi's Kitchen - Giangi Townsend
This creamy, cheesy, leek and potato gratin is the ultimate comfort food. This amazingly delicious side dish will complement any, if not all, meals. With a crispy top and tender, melt-in-your-mouth creamy potatoes featuring a subtle hint of sweet leeks and garlic, your taste buds will be happy you made it. Get The Recipe: Leek and Potato Gratin
Petits Pois A La Francaise – French Peas
Petits Pois A La Francaise – French Peas: Giangi's Kitchen - Giangi Townsend
Petits pois à la Française is a classic French way to prepare peas, braising them with onions and garlic. Bring your spoon to the table; you will not regret it. The flavors are simple yet incredibly delicious. This pea side dish pairs well with a variety of meats and, of course, poultry.
It’s no secret—I love mushrooms! This garlic mushrooms recipe is one of my all-time favorites, a staple at our table that never fails to impress. Those tender mushrooms with garlicky and bright parsley are the ideal first-course meal
Carrot Salad. I grew up eating grated carrot salad at least twice a week. The French dress it very lightly with vegetable oil, lemon juice, salt, and pepper with chopped parsley. A full meal from beginning to end. Grated raw carrot salad was somehow always part of the menu.
Oven-roasted Brussels Sprouts are incredibly easy to make and are packed with great flavor. It takes five ingredients and 25 minutes, and you bite into the crispiest, most flavorful Brussels Sprouts you've ever tasted. Crispy and golden on the outside and tender on the inside. Mixed with mayonnaise and old-style grain mustard, you will beg for more.
Hold the peas, please. Everything else is PERFECT. Even the simple Butter Rice recipe...I think people forget how great side dishes are. Rice, particularly, may be discounted because of how much else (in places like The States) there is available. I love this article, and your recipes.
Hold the peas, please. Everything else is PERFECT. Even the simple Butter Rice recipe...I think people forget how great side dishes are. Rice, particularly, may be discounted because of how much else (in places like The States) there is available. I love this article, and your recipes.