Low-Carb Side Dish Recipes - Allrecipes.com

Low-Carb Side Dishes

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Low-Carb Side Dishes 174

Green Beans for a Special Occasion

Green Beans for a Special Occasion

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  • 71
"Green beans are tossed with garlic and pine nuts in this delightfully simple side dish!" — by ISBLESSED 
Baked Stuffed Tomatoes

Baked Stuffed Tomatoes

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  • 65
"An easy and quick recipe for when tomatoes are abundant from your garden." — by AJRHODES3 
Indiana-Style Fried Cabbage

Indiana-Style Fried Cabbage

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  • Reviews
  • 68
"Get a taste of Indiana with this cabbage recipe. It is especially great served with ham or pork. You can omit the mushrooms if you are not a mushroom fan!" — by MOLSON7 
Stir Fried Snow Peas and Mushrooms

Stir Fried Snow Peas and Mushrooms

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  • 59
"Snow peas and sliced mushrooms are tossed with sesame seeds and teriyaki sauce." — by BDEGER 
Stuffed Artichokes

Stuffed Artichokes

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  • 68
"A stuffing made with Italian bread, garlic, parsley, Romano cheese and oregano is stuffed between the leaves of whole artichokes. The stuffed artichokes are then simmered slowly for an hour." — by Michele O'Sullivan 
Simply Steamed Asparagus

Simply Steamed Asparagus

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  • 64
"An easy way to cook fresh asparagus. Tender and tasty!" — by KIMIRAEJ 
The Best Steamed Asparagus

The Best Steamed Asparagus

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  • 55
"This is the best way to cook asparagus to enjoy it's flavor. It comes out absolutely perfect. For the wine, we recommend Pinot Grigio." — by JOHN KARST 
Savory Spinach Casserole

Savory Spinach Casserole

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  • 65
"This cream cheese, spinach and Parmesan cheese dish is a very creamy and savory side dish!" — by CORWYNN DARKHOLME 
Okra and Tomatoes

Okra and Tomatoes

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  • 61
"Okra is sauteed in bacon grease with onion, green pepper, celery, and stewed tomatoes in this simple side dish." — by GWYNN 
Yellow Squash

Yellow Squash

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  • 59
"This is a bit different but it is excellent!! It is a great side dish or afternoon snack for those that love squash or have oodles of it popping up in their gardens!" — by Terry 
Spinach and Mushroom Casserole

Spinach and Mushroom Casserole

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  • 64
"This dish is a simple layered combination of spinach and mushrooms, that goes wonderfully with roast beef or chicken." — by CathyM 
Easy Spinach Souffle

Easy Spinach Souffle

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  • 64
"Spinach baked into a souffle with egg, milk, Parmesan cheese and garlic. You can also make this dish in the microwave when you're short on time." — by Jennifer 
Caramelized Red Bell Peppers and Onions

Caramelized Red Bell Peppers and Onions

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  • 57
"This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!" — by CROW 
Chinese Green Bean Stir-Fry

Chinese Green Bean Stir-Fry

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  • Reviews
  • 54
"Asian-style green beans with lots of flavor! This recipe is made for a large party; but can be scaled down for a family dinner. Serve cold or warm." — by Jackie O. 
Green Beans With Walnuts

Green Beans With Walnuts

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  • 45
"Super yummy dish that can be prepared in advance, and tossed with hot oil just before the dinner is served. Originally submitted to ThanksgivingRecipe.com." — by Tina 
Steamed Zucchini

Steamed Zucchini

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  • 49
"A quick and healthy way to make zucchini. " — by BARBLUVSFOOD 
Grilled Zucchini Pizza

Grilled Zucchini Pizza

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  • 56
"Large zucchini rounds topped with pizza sauce and cheese, then cooked on the grill." — by Kit 
Mushy Peas I

Mushy Peas I

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  • 57
"Mushy Peas are a great side dish with entrees such as fried cod or savory salmon, and sides like tater tots. Note: You can add more liquid (water or cream) depending how mushy you want your peas. Use low fat milk if you're calorie-conscious." — by Stella 
Creamed Cucumber Slices

Creamed Cucumber Slices

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  • Reviews
  • 61
"Cucumber slices are tossed with a creamy dressing." — by GEEKSWIFE1 
Southern Collard Greens

Southern Collard Greens

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  • 58
"Leafy collard greens take a long, slow simmer in a ham hock bath, with flakes of hot pepper tossed in for kicks. Some folks like to shred the ham hock meat into the greens before serving up in bowls." — by Tina V. Hare 
 
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