Ingredients
Equipment
Method
- Assess what the main dish already provides—if it has starch, focus on vegetables and fresh sides.
- Choose 2-3 sides that fill different gaps: one vegetable, one starch or bread, one sauce or dip.
- Start the longest-cooking side first. Prep quick items like salads while the oven works.
- Balance temperatures—pair hot roasted vegetables with a cold slaw or chilled dip.
- Plate the main dish with sides arranged around it. Drizzle sauce or add garnish last.
Notes
Add a fresh salad or tangy slaw and keep it chilled until serving. This prevents the meal from feeling too heavy or unbalanced when paired with creamy mulligatawny soup.