No matter what you have on the menu, Giada has an Italian side dish to go with it.
Whether you're planning a casual dinner for friends or an epic holiday meal, it often feels like the side dishes are the hardest to get right. We've always got a list of showstopping main courses we'd love to try - and our back-pocket favorites that always turn out perfectly - but whipping up an interesting and tasty side using what's in season is not so simple.
That's why we've collected all of Giada's favorite Italian side dishes in one page to make menu planning so much easier. Here you'll find peak-summer salads, hearty casseroles, and everything in between. Scroll through and you're sure to find something uniquely delicious and quintessentially Italian to pair with whatever you're making. From decadent goodies to fresh counterparts, here's our definitive list of our favorite Italian side dishes for any season.
Bookmark this page, and you'll always have a delicious meal on lock!
Italian Side Dishes
Balsamic Roasted Brussels Sprouts
Tangy, umami-packed balsamic vinegar from Modena gives these simple-to-make roasted veggies the gourmet treatment. The syrupy glaze and shavings of salty pecorino toscano cheese add layers of well-balanced flavor.
Zucchini Parmesan
The perfect way to use up that mid-August zucchini bounty is this deliciously easy summer side dish. No need for precision here - chopping the zucchini into uneven chunks gives this light casserole the perfect texture.
Pickled Radish Salad
If you've never been sure what to make with those pretty heirloom radishes that pop up at the farmers' market in spring, look no further! Here they're quick-pickled for a tangy crunch, then tossed with fresh arugula and lots of creamy burrata for a pretty-in-pink salad side.
Artichoke Gratinata
This bright and zesty winter side is the perfect make-ahead holiday dish to balance out all those rich flavors. It's easily scaled up to serve a crowd and uses pre-prepped frozen artichoke hearts for a simple prep.
Polenta Balota
A favorite in the northern Italian hills surrounding Lake Como, these little polenta dumplings are stuffed with gooey taleggio cheese. They're hearty and unique and make a perfect side for virtually any meat, from long-braised osso buco to flame-kissed bistecca fiorentina.
Sweet and Spicy Roasted Carrots
Plain-jane carrots get a glow up in this simple sheet pan recipe. They're roasted with maple syrup and fiery Calabrian chili paste for a balance of sweet and heat, then tossed with crunchy pistachios and creamy burrata before serving.
Marsala Braised Mushrooms
You don't need fancy wild mushrooms to make this sophisticated side dish - simple cremini are the star here, braised in rich marsala wine with a hint of thyme. They're an equally elegant accompaniment to Giada's chicken milanese or a simple pork chop.
Artichoke And Fennel Crudo
When artichoke season arrives in Rome, you'll spot versions of this crisp, light salad on menus all over the city. These two early-spring vegetables are a perfect pair, sliced extra thin and tossed with a little lemon juice and plenty of shaved parmigiano reggiano.
Funghi Alla Fiorentina
Dried cranberries add a pop of sweet-tangy flavor to earthy mushrooms and sauteed arugula for an unusual flavor combination that's often seen in Italy. This Florence-style side is equally great alongside a creamy pasta or risotto or a simple protein.
Zucchini Burrata Crudo
More sophisticated than a salad, vegetable crudos are popular all summer long in Italy as an accompaniment to simply grilled fish or proteins or as a refreshing way to start any meal. Thinly slicing the zucchini is the only work you'll need to do here, but if you've got a mandoline on hand, it'll be done in a snap.
Spicy Parmesan Green Beans and Kale
We turn to this side dish all the time, because it's just so dang versatile. Quickly sauteed green beans, kale and mushrooms gets loads of flavor from parmesan, pepper flakes and lemon juice. You'll be wanting to make this one on any weeknight for a quick side - but it doubles as a wonderful addition to any holiday table.
Citrus-Chili Acorn Squash
Lemon Smashed Potatoes
Giada has been quoted saying these are her favorite ways to prepare potatoes, period. Just look at them - can you blame her?
Roasted Acorn Squash Agrodolce
Wedges of caramelized acorn squash are tossed in a sweet-and-sour vinaigrette, known as "agrodolce"! With brown butter, fried sage, dollops of mascarpone and smoked almonds, this is an incredible and sophisticated side dish for the holiday table.
Peas, Bacon & Prosecco
Pan-Fried Zucchini with Anchovy Vinaigrette
You may not be thinking about zucchini and tomatoes in the throes of the colder months, but trust us! Pan-frying them and tossing with a delicious vinaigrette will bring out the flavor in even the most out-of-season vegetables.
Roasted Cauliflower with Capers and Almonds
Roasted Fennel with Parmesan
Smokey Candied Carrots with Walnut Gremolata
Heads up - this is going to quickly become your new favorite way to cook carrots. They get perfectly tender, and the smokey-sweet glaze pairs perfectly with the lemon herb gremolata.
Roasted Cauliflower with Parsley Sauce
Roasting cauliflower whole gives it a great caramelization on the outside, while it stays super tender on the inside. The zesty parsley sauce has lemon and parmesan, giving the whole dish some great bright flavor - and color!
Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Consider this your ultimate back-pocket recipe for perfectly roasting all root veggies.
Broccoli Rabe with Raisins and Pine Nuts
This is a quintessentially Italian dish! The combo of raisins and pine nuts is very common in Italy, and it brings some great sweetness and crunch to broccoli rabe.
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