27 Prime Rib Sides That Will Make Your Main Dish Shine

It takes just a little effort to take eating your vegetables from a “have to” to a “want to,” and this green beans recipe is a perfect example. Some crispy bacon, sweet cranberries, and creamy goat cheese enhance super-nutritious green beans into a special occasion side dish that your family will be cheering for.

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Baking sweet potatoes is an easy and delicious side when you're trying to eat healthy—the vegetable is a total superfood, packed with vitamin C and fiber. Don't forget the butter, though! It's called balance, after all.

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Whether you’re a die-hard Brussels sprouts lover or a hater, it’s hard not to see the appeal of these irresistible crispy, cheesy bites. We coat them in a cheesy, garlicky mixture before baking on a high heat, giving them an ultra-crispy crust perfect for dunking in homemade Caesar dressing.

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Mashed potatoes are the perfect blank canvas that can really be taken in any flavor direction. For this recipe, we decided to go with feta but kept the other add-ins fairly standard so the tanginess of the feta could really shine through.

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The strong flavor of broccoli rabe is a perfect complement to the sweet, tenderness of prime rib and the richness of potatoes (which are also a must).

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Sure, people love apples, pumpkin, and butternut squash, but kabocha has a more complex flavor than its gourd cousins. This makes it a perfect match for the caramelized umami-sweet flavor of this maple-soy brown butter. And, despite how fancy it sounds, it's incredibly easy to make, perfect for serving with prime rib.

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We understand: This popular vegetable can be divisive. But when we want to incorporate Brussels sprouts into our special dinner plans, we turn to this fresh, seasonal salad. With toasted almonds, shaved Parmesan, and pomegranate seeds, this is the holiday side that will convert even the biggest Brussels sprout haters.

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Creamy, sweet polenta is one of our favorite accompaniments for richer meats like prime rib or saucy vegetable dishes like ratatouille. If you're looking for more ways to spruce up your polenta, try topping with pesto or roasted butternut squash.

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Dauphinoise potatoes hail from 18th-century France—when you taste this utterly creamy delight, you'll see why they've stuck around so long. The preparation is simple: You simmer sliced potatoes in a garlic-infused cream and milk mixture until just barely tender, then layer them with Gruyère cheese in a casserole dish to bake into cheesy, melty heaven.

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Serve as a side or all on its own on a bed of salad greens, this creamy orzo "risotto" is a more herbalicious version of cacio e pepe. The best part of this recipe: It all takes place in just one pot, which means more flavor and fewer dishes to wash.

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Creamed spinach is a simple side dish that is also the perfect way to use up an abundance of dying spinach. The creaminess pairs perfectly with prime rib and will make you (and your vegetarian guests) forget you're eating greens!

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Parsnips don't get nearly the attention they deserve, but that ends now. Roasting them makes them slightly sweet and perfectly tender for a quick side dish you might just love more than the main event.

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We attribute this salad's greatness to three things: 1) a homemade garlic confit and blue cheese dressing that will knock your socks off, 2) fresh herbs both in the dressing and as garnish, and 3) thick-cut bacon.

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Biscuits can take on very different meanings in different parts of the world. In North America, they're meant to be a flaky and soft leavened quick bread. Ideally they should have tender flaky layers and an extra-buttery taste. An easier alternative to dinner rolls and equally good at breakfast, lunch, and dinner.

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Make this showstopper with a custom blend of your favorite funghi! If wild mushrooms aren't accessible, creminis or button mushrooms also work perfectly. If serving for a dinner party or event, the ragú can be made up to three days in advance; just reheat gently on the stovetop while you make the polenta.

Get the Polenta with Wild Mushroom Ragú recipe.

Sweet baby carrots are the perfect match for this tangy balsamic glaze. Fancy enough for a holiday meal but easy enough for a weeknight, this recipe is endlessly riffable and guaranteed to deliver crisp-tender carrots every time.

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Have a leftover baked potato? The only logical thing to do is to mash the insides and make dinner rolls. These are truly the fluffiest. Dinner. Rolls. Ever. Fresh out of the oven, each roll has a crispy bottom, buttery top, and unbelievably soft center.

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The dried cranberries and balsamic vinegar add some sweetness and tartness, while the pecans add a crunch to these holiday-worthy vegetables. We use Brussels sprouts and carrots, but feel free to add extra vegetables or swap in some of your favorites.

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Parsnips are sweet like carrots and creamy like potatoes. Instead of mashed potatoes, give parsnips a try. They're just as easy to make, and with some roasted garlic, they're even more delicious!

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These are INSANELY easy and addictive—all you need is butter, garlic, thyme, and a touch of balsamic vinegar to turn humble mushrooms into a delicious side dish that goes with everything.

Get the Garlic Butter Mushrooms recipe.