14 sides that have been made in the same pan for thirty years of Sundays

Sunday dinner empties certain dishes before it empties others. The zucchini, the cornbread, the mashed potatoes go first, and then someone wants to know how they were made. These 14 are the sides that have been answering that question for decades.

Parmesan Crusted Potatoes

Large russet potatoes are coated in a mixture of grated Parmesan, panko bread crumbs, garlic powder, dried thyme, and dried oregano, then baked until the bottoms are browned and the potatoes are cooked through. The combination of panko and Parmesan forms a crisp crust that comes from the oven with real color. The recipe takes 50 minutes and makes six servings, fitting just as well on a weeknight table as a holiday one.

Get the recipe: Parmesan Crusted Potatoes

Lemon Garlic Spinach

Fresh spinach goes into a pot with avocado oil and garlic, and three minutes of cooking is all it takes to wilt it down. A teaspoon of lemon juice and some red pepper flakes go in at the end, and the whole side dish is ready in 10 minutes, start to finish, for four people. It is the kind of recipe that earns a permanent spot in weeknight rotations precisely because the active time is barely longer than it takes to set the table.

Get the recipe: Lemon Garlic Spinach

Fresh Green Bean Casserole

This version of the classic holiday side builds its cream sauce from scratch in a single skillet, combining butter, onion, shallots, and garlic cloves with flour, chicken broth, heavy cream, and whole milk before the boiled green beans get folded in and the dish goes into the oven. Oregano, garlic powder, and panko bread crumbs round out the recipe, with the panko finishing the top. The whole process takes 55 minutes and makes six servings, and there is no canned soup called for anywhere.

Get the recipe: Fresh Green Bean Casserole

Bang Bang Cauliflower

Cauliflower florets get tossed in a sauce built from Frank’s RedHot Sweet Chili Sauce, hot sauce, lime juice, and garlic powder, then roasted at 500 degrees until the edges are browned and the florets are cooked through. Grated Parmesan, fresh parsley, and sesame seeds finish the dish once it comes out of the oven. The recipe takes 30 minutes in total, with the prep done in 10 and the oven doing the work for the remaining 18.

Get the recipe: Bang Bang Cauliflower

Creamy Mushrooms and Bacon Skillet

White mushrooms cook down in the fat left behind by browned bacon, then butter, chicken stock, Italian seasoning, thyme, onion powder, and garlic powder go in before a pour of heavy whipping cream pulls it all into a sauce. Grated Parmesan and fresh parsley finish the pan, and the whole thing is done in 30 minutes for four people. It is the kind of side that ends up next to a roast without anyone planning for it.

Get the recipe: Creamy Mushrooms and Bacon Skillet

Baked Sliced Zucchini

Zucchini rounds get a coat of olive oil, Italian seasoning, garlic powder, and Parmesan before going into the oven, then finishing under the broiler. The middles stay tender while the edges go golden, and the whole process takes 20 minutes for four servings. It is the kind of side that shows up every August when the garden gets away from you, and somehow the pan is always empty before dinner is over.

Get the recipe: Baked Sliced Zucchini

Buttery Whole Roasted Cauliflower

Starting the cauliflower in simmered chicken stock before it goes into the oven and under the broiler is what produces an inside that is tender and an outside that is genuinely crisp. Butter, Parmesan, dried thyme, salt, and pepper handle the seasoning without much intervention. The recipe takes 30 minutes and serves four, and the whole-head presentation makes it one of the more memorable things to set down on a holiday table.

Get the recipe: Buttery Whole Roasted Cauliflower

German Potato Salad

Yukon Gold potatoes get boiled until tender, then tossed warm in a dressing built right in the skillet from bacon fat, sauteed yellow onion, apple cider vinegar, white sugar, and Dijon or stone mustard. Crispy bacon pieces go back in, and chopped fresh parsley and chives finish it before serving. Ready in 55 minutes for six, the tangy warmth of the dressing is what keeps this one on people’s recipe cards.

Get the recipe: German Potato Salad

Cheddar and Chive Mashed Potatoes

Russet potatoes are boiled, then mashed with unsalted butter, whole milk, and shredded sharp cheddar cheese until the cheese is fully melted and the texture is smooth. Fresh chives go in last, and salt and pepper bring everything into balance. The recipe makes eight servings and comes together in 30 minutes, and the sharpness of the cheddar is what separates this version from a plain bowl of mashed potatoes.

Get the recipe: Cheddar and Chive Mashed Potatoes

Creamy Broccoli With Sun-Dried Tomatoes

Cooked in a single skillet, broccoli florets and sun-dried tomatoes start in avocado oil with Italian seasoning, paprika, garlic powder, and red pepper flakes before chicken stock goes in to form the sauce. Grated Parmesan and freshly-cracked black pepper pull it together at the end. This is done in 25 minutes and serves four, and the sun-dried tomatoes bring a concentrated richness that sets it apart from a plain steamed side.

Get the recipe: Creamy Broccoli With Sun-Dried Tomatoes

Italian Orzo Pasta Salad

Orzo gets boiled, then tossed with halved cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and fresh basil in a dressing of extra-virgin olive oil, red wine vinegar, Dijon mustard, and honey. Crumbled feta goes in at the end, adding a salty, creamy note throughout. The whole salad comes together in about an hour, with only 15 minutes of actual prep work, and serves six.

Get the recipe: Italian Orzo Pasta Salad

Boursin Mashed Potatoes

Boursin cheese is what takes these mashed potatoes beyond the everyday. Yukon Gold potatoes are boiled until tender, then mashed with the Boursin, unsalted butter, and heavy whipping cream, and seasoned with salt and black pepper. Chives or finely chopped green onions finish each serving with a bit of color and sharpness. The whole recipe makes eight servings and takes only 30 minutes, with just 10 of those being prep.

Get the recipe: Boursin Mashed Potatoes

Honey Butter Skillet Cornbread

The batter for this cornbread is built from yellow cornmeal and all-purpose flour, sweetened with both honey and granulated sugar and made tender with buttermilk. Unsalted butter goes into the skillet first, browning before the batter is poured in and baked, and the direct heat gives the bottom a browned crust. The whole thing is cooked in one skillet, takes 35 minutes, and serves eight.

Get the recipe: Honey Butter Skillet Cornbread

Roasted Maple Parmesan Carrots

Carrots go into the oven with maple-flavored syrup, grated Parmesan, cinnamon, salt, and pepper, all helped along by a coat of avocado oil cooking spray. Baking concentrates the sweetness of the carrots while the Parmesan turns golden, and a scatter of fresh parsley goes on just before serving. The recipe serves six and is ready in 35 minutes, including 10 minutes of prep.

Get the recipe: Roasted Maple Parmesan Carrots