When it comes to crafting the perfect meal, side dishes are the unsung heroes that bring everything together. They add balance, variety, and a burst of flavor that transforms a good meal into an unforgettable feast. Whether you’re hosting just one meal this Shavuot, having overnight guests, or joining a potluck gathering, side dishes have the power to elevate your culinary experience in countless ways.
In this roundup, we celebrate the art of the side dish with a collection of recipes that showcase just how amazing they can be. From Cheesy Scalloped Potatoes, Orange Glazed Sweet Potatoes, and citrus Green Beans, we’ve got so many options to choose from.
These dishes are not merely supporting players; they are essential components that enhance the overall dining experience. So, get ready to discover a variety of side dishes that will steal the show. Dive into our carefully curated selection and let these best of the best Shavuot side dish recipes and meal ideas inspire you to appreciate and savor the magic of sides!
For more amazing Shavuot recipes click here!
1. Classic Cheese Blintzes by Faigy Grossmann
Shavuos of my youth was synonymous with polacsinta. For those with no Hungarian heritage, this is a blintz, and ours in particular were filled with sweet cheese. Blintzes are made from a thin crepe filled with either sweet or savory fillings and rolled up tightly. Although I always feel like blintz making is so daunting, my grandmother would whip up fresh batches for us for breakfast, lunch, or dinner. I was fortunate enough to learn many cooking tips and techniques from my Bubby Maierovits, and she shared with me the secret ingredient to delicious cheese-filled blintzes — it’s as simple as some fresh lemon zest, which adds such depth of flavor to the humble cheese filling. Making these blintzes takes about an hour from start to finish, and the results speak for themselves.
2. Celeriac Mashed Potatoes with Tuscanini Truffle Salt by Sina Mizrahi
A steaming mound of creamy mashed potatoes is the ultimate in comfort food. I added celery root to the mixture for the mineral-y taste it contributes and topped it off with an extra dose of Tuscanini’s truffle salt. That extra boost of flavor elevates the dish in a simple yet impactful way. I added a modest spoonful but feel free to sprinkle as generously as you wish.
3. Cheesy Scalloped Potatoes by Esty Wolbe
4. Honey Orange Glazed Sweet Potatoes by Shaindel Steinberg
All you need are just four ingredients that you probably already have in your pantry to whip up this Yom Tov–worthy side! Try it once, but keep in mind that you’ll be making this over and over again—they are addictive!
5. Maple Balsamic Snap Peas with Chili Crisp Crunch by Chavi Feldman
Okay, I’ll admit it. I never actually tasted chili crisp before attempting to make this recipe. But now that I’ve introduced these crispy bits that are teeming with umami to my humble palate, they’ve been making their way into many of my dishes for that addictive burst of heat and flavor. And I haven’t stopped at veggies. I’ve sampled them on fish, chicken, salad, potatoes, eggs, and even ice cream (sounds crazy, no?) with absolutely fantastic results!
6. Asparagus Puff Pastry by Adina Schlass
It’s springtime, which means asparagus are at their prime and freshly picked. They’re at their peak of nutrition and flavor, so be sure to make the most of them. This cheesy asparagus tart is a good place to start!
7. Citrusy Green Beans by Brynie Greisman
These green beans are infused with a light citrus flavor that’s perfectly complemented by the maple-flavored pecan crunch. An unforgettable dish that you will enjoy preparing, serving, and eating.
8. Roasted Ratatouille Pasta from the Dining In Cookbook
9. Pistachio Parmesan Asparagus with Blistered Herbed Tomatoes by Rorie Weisberg
This veggie dish is so flavorful and fun, you’ll have trouble calling it a “side dish.” The best part? It uses frozen asparagus. Plus you can make it for a dairy OR meat meal. That Shavuot menu just got a little easier.
10. Onion-Noodle Kugelettes by Mirel Freylich
This simple-enough and yummy side dish can be served hot or at room temperature.
11. Onion Leek Tart by Faigy Murray
I love to incorporate the simanim, the symbolic foods that encompass our hopes for the New Year, into the dishes I serve on Rosh Hashanah. I always remember my father giving out fresh pieces of leek and taking the tiniest little bite cuz of its bitter taste. Now I like to make a leek tart or leek patties – something that’s a lot more pleasing to the palate.
12. Garlic Dill Potatoes by Esty Wolbe
Forget the rest, these garlic dill potatoes are the best. No matter how many times they appear in your menu, you won’t tire of them.
Watch how easy these are here!
13. Honey Balsamic Roasted Carrots by Chanie Apfelbaum
I always plan my menus around the seasons, and there’s nothing quite like roasted carrots when spring comes around. I like to buy carrots with the leaves attached and leave some of the stem on, to give them a just-picked feel. If you can get your hands on rainbow carrots, go for it – they’re especially beautiful for serving!
14. Blood Orange Braised Fennel by Chaia Frishman
I love the taste of fennel in my chicken soup. Raw fennel tastes like licorice, but it literally changes face when braised in this tart mix of flavors. Definitely the most original side dish you will serve this Pesach.
15. Simple and Colorful Quinoa Salad by Mali Baer
A full, flavorful, and unfussy quinoa salad you’ll want to make again and again. This dish goes great as a side dish for any meal.
16. Baby New Potato Salad with Caesar Dill Dressing by Esther Deutsch
17. Spinach and Feta Strudel by Estee Kafra
I added some light raisins to this strudel for a great flavor combination, but since I know that some of you may be a bit hesitant about the addition of sweetness, I included the option of chopped black olives instead. (Throw a few raisins in on one side, though, just to give the flavor a try!)
18. Lo Mein by Renee Muller
Do you have a recipe that is so delicious, yet so embarrassingly easy? And by that, I mean, so easy that you kinda pray no one will ever, ever ask you for the recipe? Because it really isn’t a recipe? So to speak? Well, for me, that’s how I feel about this lo mein. I received this recipe years ago from my sister-in-law Zeldy. She brought it over for the upsherin of one of my sons and I remember standing in my kitchen, after all the guests had left, fishing for the last few leftover noodles, wishing there were more.
