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When preparing a barbecue menu, pairing your main course with the right side dishes is important. If you’re grilling something heavy such as steak or chops, opt for lighter sides like a green salad or some chips and dip. On the other hand, go for heavier sides if you’re grilling something light such as fish or kebabs.
Try these 3 classy barbecue side dishes at your next cook out:
Smoky Sweet Potato and Scallions
What you need:
- 4 large sweet potatoes, baked and sliced into large chunks
- 8 scallions
- 2/3 cup extra-virgin olive oil
- 1/4 cup chopped fresh parsley
- 2 tablespoons apple cider vinegar
- 1 tablespoon balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- Kosher salt and freshly ground black pepper
Brush baked potatoes and scallions with 1/3 cup olive oil then arrange on a pre-heated grill. Cook over medium-high heat for 5 minutes per side (potatoes) or 1 minute per side (scallions) or until cooked through. Remove from heat. Slice the scallions into small pieces and place on a bowl with potatoes. Pour remaining olive oil, apple cider vinegar, balsamic vinegar, Dijon mustard and honey into the bowl. Season with salt and pepper then top with parsley. Toss to coat.
Butter, Cheese and Lime Grilled Corn
What you need:
- 8 ears corn, peeled and washed
- 4 limes, quartered
- 8 cloves garlic, coarsely chopped
- 1/4 bunch plus 2 tablespoons chopped fresh chives
- 1/4 habanero pepper, seeded
- 2 sticks unsalted butter, slightly softened
- 1/2 cup grated cotija cheese
- Salt and ground black pepper
To make the garlic butter, mix together butter, garlic, habanero pepper and 1/4 bunch chives in a blender or a food processor. Blend until smooth then season with salt and pepper. Set aside. Cook corn on a pre-heated grill over medium heat until cooked through, 15 to 20 minutes. When ready, brush with garlic butter, squeeze with lime and sprinkle with cheese. Serve immediately.
Grilled Avocado Salad With A Crunch
What you need:
- 2 avocados, peeled, pitted and diced
- 2 beefsteak tomatoes, diced
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup pitted nicoise olives, chopped
- 1/4 cup blue corn tortilla chips
- 1/4 cup extra-virgin olive oil
- 1/4 cup champagne vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and ground black pepper
In a large salad bowl, mix together avocados, tomatoes, chickpeas, olives, olive oil and champagne vinegar. Season with paprika, salt and pepper. Gently toss to combine ingredients. Crumble blue corn tortilla chips over salad before serving.
If you’re looking for classy barbecue side dishes, these recipes are the way to go!
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Source by Adrian T. Cheng
