The Best 50+ New Orleans-Inspired Paleo Side Dish Recipes

New Orleans sides don’t have to be heavy to taste bold. With the right spices and a few smart swaps, you can keep the Cajun and Creole vibes while sticking to Paleo basics. This collection of 50+ New Orleans Paleo side dishes brings the flavor first, garlic, paprika, cayenne, thyme, green onion, and lemon show up a lot, because they work. You’ll find veggie-forward classics, party-ready dips, and weeknight staples, all made without grains, dairy, or refined sugar. These gluten free dishes let you serve them alongside seafood, chicken, or a big pot of gumbo-style soup (without the roux) and still stay on plan.

Some favorites get a clean makeover, so you don’t miss the originals. For example, there’s mirliton dressing without breadcrumbs, plus a spinach artichoke dip that stays creamy with coconut cream instead of cheese. You’ll also see roasted okra, cauliflower “rice” riffs, slaw with a tangy kick, and skillet sides that taste like they came off a New Orleans stove.

Need stricter options? Wherever it makes sense, you’ll get Whole30-friendly choices, low carb picks, and nightshade-free swaps (like skipping paprika and leaning on herbs, citrus, and garlic). Each recipe includes ingredients with exact measurements (one item per line), step-by-step directions on separate lines, and macros when available. Macros are estimates, though, because brands and portion sizes can change the numbers.

Before you cook, set up your New Orleans Paleo pantry (so these sides taste right)

New Orleans-inspired sides live and die by what you have within arm’s reach. When your spices are fresh, your aromatics are prepped, and your swaps are ready, the recipes taste like they belong on the same table. Better still, you won’t need grains, dairy, or sugar to get that bold Cajun and Creole flavor.

Here’s a simple pantry checklist to keep you on track (and keep your shopping tight):

Must-have seasonings: Cajun seasoning (no sugar), smoked paprika, cayenne, thyme, oregano, bay leaf
Aromatics: onion, celery, green bell peppers (the holy trinity)
Cooking fats: avocado oil, olive oil, ghee (if tolerated)
Acids: lemon, lime, apple cider vinegar
Umami swaps: coconut aminos (instead of soy), anchovy paste or fish sauce (tiny amounts), compliant hot sauce, bone broth (for thinning sauces or adding flavor)

A few quick buying notes also help later: choose sugar-free andouille (or another smoked sausage with clean ingredients), bacon without sugar and with minimal additives, and canned goods with no added sugar (think tomatoes, coconut milk, pumpkin, and even some jarred peppers).

If a side tastes “flat,” it usually needs one of three things: more salt, more acid, or a little umami. Fix that first before adding extra heat.

Cajun seasoning, Creole seasoning, and how to keep them Paleo

Cajun and Creole seasonings share a lot, but they don’t taste the same. The Cajun version is usually more rustic and heat-forward. It leans hard on paprika, cayenne, garlic, and black pepper. Creole seasoning often tastes a little “greener,” because it tends to include more herbs like oregano and thyme (sometimes basil, too). In other words, Cajun feels punchy and smoky, while Creole feels more herby and rounded.

Store blends can be convenient, but check labels. Many include sugar, and some add anti-caking agents. Those are common in spice mixes, yet they can bother sensitive eaters or sneak in ingredients you avoid.

If you want full control, mix your own small jar. This keeps things Paleo and lets you adjust heat per recipe.

A simple DIY blend (good all-purpose balance) looks like this:

2 tablespoons smoked paprika (or sweet paprika if you prefer less smoke)
1 tablespoon fine sea salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon black pepper
1 teaspoon cayenne (use 1/2 teaspoon for milder)

Stir it well, then store it airtight away from heat and light. Also, smell your spices once in a while. If paprika or thyme smells like cardboard, it won’t carry a dish. Fresh spices are like fresh coffee, the aroma does half the work.

Finally, keep one more heat option on hand: a compliant hot sauce with simple ingredients (chiles, vinegar, salt). It’s an easy way to wake up slaws, roasted veggies, and dipping sauces without changing the whole seasoning profile.

The holy trinity, plus the one extra that makes everything better

Most New Orleans cooking starts the same way: onion, celery, and bell pepper hit a hot pan and turn sweet. That combo is called the holy trinity, and it builds the base flavor in everything from skillet veggies to “rice” sides and dressings. If you’ve ever wondered why restaurant sides taste deeper, it’s often because they took time with this step.

Here’s the simple breakdown:

Onion brings sweetness and body.
Celery adds a savory, slightly peppery note.
Bell pepper gives brightness and a soft, almost fruity flavor.

Now add the one extra that makes everything better: garlic. It’s not always counted in the trinity, but it belongs in your prep plan. Garlic turns good into great, especially in Paleo sides where you aren’t hiding behind cheese or breadcrumbs.

To save time, prep the trinity once and use it all week:

Dice 2 onions, 1 bunch celery, and 3 bell peppers at the same size so they cook evenly.
Portion into containers in 1 to 2 cup amounts (so you can grab-and-go).
Keep chopped veggies refrigerated and use within 3 to 4 days for best flavor.

A few practical storage tips help, too. Pat veggies dry before storing, because extra moisture shortens their life. If you want an even faster option, freeze pre-diced trinity in a thin layer in a bag so it breaks apart easily. It won’t stay crisp after freezing, but that doesn’t matter for sautés, soups, or baked sides.

Also, keep a separate cutting board for raw meats and seafood. Cross contamination is easy to miss when you’re chopping fast.

Smart swaps for classic New Orleans side dishes (without grains or dairy)

The goal with Paleo New Orleans sides isn’t to copy every texture perfectly. It’s to hit the same comfort notes, savory, tangy, spicy, and rich, without grains or dairy. Some swaps get you surprisingly close, while others need a small technique tweak to feel right.

Here are the swaps you’ll see often in the recipes ahead, plus how to make them taste their best:

Chayote (mirliton) instead of bread stuffing: Chayote has a mild flavor and a tender bite. Since it holds water, salt it lightly and drain before baking. A longer bake helps, too, because extra roasting drives off moisture.
Coconut flour or almond flour for breading: Almond flour browns fast and feels more “crumb-like.” Coconut flour soaks up liquid quickly, so use it lightly and pair it with egg for grip.
Coconut cream for creamy dips: It gives richness without dairy. If a dip turns thin, chill it, then add a bit more coconut cream or reduce it gently on the stove.
Nutritional yeast for cheesy flavor: It brings that nutty, savory edge. Combine it with garlic, salt, and lemon to mimic a brighter “cheese” note.
Cauliflower rice for rice sides: It can get watery. Therefore, cook it hot and fast, then drain any liquid or let steam escape uncovered.
Radishes for potato-like bites: Roasted radishes mellow and turn almost buttery. Roast longer than you think, because crisp edges make the swap work.
Plantains for tostones: Use green plantains for the classic starchy crunch. Press them well, then fry in avocado oil for best texture.

Don’t forget the background flavors that make these swaps taste “New Orleans.” A splash of apple cider vinegar or citrus brightens heavy sides. A few drops of fish sauce or anchovy paste (seriously, tiny amounts) adds depth without making anything taste fishy.

If you’re keeping things seafood-free, treat shrimp or fish like a separate workflow. Wash hands, swap utensils, and wipe down surfaces before you go back to veggies and dips. That one habit keeps your kitchen safer, especially when you’re cooking for guests with allergies.

Cajun and Creole inspired Paleo sides (the bold, savory classics)

These sides are where Cajun heat and Creole comfort really shine. You’ll get smoky edges from the grill, buttery roasted veggies (without butter), and party snacks that still feel like New Orleans. The main trick is simple: high heat, dry vegetables, and confident seasoning.

Before you start, keep two texture rules in mind. First, for real char on a grill pan, preheat it until it’s very hot, then don’t move the food too soon. Second, to avoid soggy veggies, dry them well, use a hot pan, and don’t crowd the tray or skillet, because trapped steam kills browning.

Vegetable sides with Cajun heat (roasted vegetables, grilled, and sautéed)

These are the fast, everyday sides that still taste like you meant business. Use a sugar-free Cajun seasoning, then finish with lemon or vinegar so the flavors pop.

If your vegetables keep “sweating,” your pan is too cool or too crowded. Give them space, and let the heat do its job.

Cajun Grilled Asparagus

A quick, smoky side with a peppery bite and a bright lemon finish.

Ingredients

1 lb asparagus, trimmed
1 tbsp avocado oil
1 tsp Cajun seasoning (no sugar)
1/4 tsp fine sea salt
1 tbsp lemon juice
1 tbsp chopped parsley

Directions

Pat asparagus very dry with paper towels.
Toss asparagus with oil, Cajun seasoning, and salt.
Heat a grill pan over high heat for 3 to 5 minutes.
Grill asparagus 2 to 3 minutes per side, until char marks form.
Finish with lemon juice and parsley.

Prep time: 5 minutes
Cook time: 6 minutes
Servings: 4
Macros (est., per serving): 70 cal, 2g protein, 5g carbs, 5g fat, 2g fiber

Roasted Eggplant and Mushrooms

Soft centers, browned edges, and a savory Cajun coating that tastes meaty.

Ingredients

1 medium eggplant, cut into 1-inch cubes
8 oz cremini mushrooms, halved
2 tbsp olive oil
1 1/2 tsp Cajun seasoning
1/2 tsp garlic powder
1/2 tsp fine sea salt
1 tbsp apple cider vinegar
2 tbsp chopped green onion

Directions

Heat oven to 425°F.
Pat eggplant dry, then toss with mushrooms, oil, and seasonings.
Spread on a sheet pan in one layer.
Roast 25 to 30 minutes, stirring once halfway.
Toss with vinegar and green onion before serving.

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4
Macros (est., per serving): 140 cal, 3g protein, 12g carbs, 10g fat, 5g fiber

Garlic Roasted Cauliflower

Crisp edges and a garlicky, Cajun-style punch without heavy sauces.

Ingredients

1 large head cauliflower, cut into florets
2 tbsp avocado oil
4 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp fine sea salt
1 tbsp lemon juice

Directions

Heat oven to 450°F.
Dry cauliflower well, then toss with oil, garlic, and spices.
Spread on a sheet pan without crowding.
Roast 20 to 25 minutes, flipping once.
Squeeze lemon juice on top.

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4
Macros (est., per serving): 120 cal, 4g protein, 9g carbs, 9g fat, 4g fiber

Sautéed Green Beans with Mushrooms

Fast skillet comfort with a peppery Cajun finish.

Ingredients

1 lb green beans, trimmed
8 oz mushrooms, sliced
1 1/2 tbsp olive oil
1 tsp Cajun seasoning
1/2 tsp fine sea salt (start small)
1 jalapeño pepper, sliced (optional)
2 tbsp chicken broth (or water)
1 tsp lemon juice

Directions

Heat a large skillet over medium-high heat.
Add oil, then mushrooms (and jalapeño if using), and cook 5 minutes until browned.
Add green beans, seasoning, and salt, then stir.
Add broth, cover 2 minutes, then uncover and cook 3 to 4 minutes.
Finish with lemon juice.

Prep time: 8 minutes
Cook time: 12 minutes
Servings: 4
Macros (est., per serving): 130 cal, 3g protein, 10g carbs, 9g fat, 4g fiber

Roasted Kabocha Squash

Sweet, nutty squash with Cajun spices that taste like fall in a cast-iron pan.

Ingredients

1 small kabocha squash (about 2 lb), seeded and sliced into wedges
2 tbsp avocado oil
1 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp fine sea salt
1/4 tsp cayenne (optional)
1 tbsp lime juice

Directions

Heat oven to 425°F.
Toss squash with oil and seasonings.
Arrange wedges in one layer on a sheet pan.
Roast 30 to 35 minutes, flipping once.
Add lime juice right before serving.

Prep time: 10 minutes
Cook time: 35 minutes
Servings: 6
Macros (est., per serving): 140 cal, 2g protein, 20g carbs, 7g fat, 4g fiber

Grilled Zucchini with Lemon and Parsley

Bright and simple, with grill marks that add a smoky bite.

Ingredients

3 medium zucchini, sliced lengthwise into 1/4-inch planks
1 1/2 tbsp olive oil
3/4 tsp fine sea salt
1/2 tsp black pepper
1 tsp garlic powder
1 tbsp lemon zest
1 1/2 tbsp lemon juice
2 tbsp chopped parsley

Directions

Pat zucchini dry, then brush with oil.
Season with salt, pepper, and garlic powder.
Heat a grill pan over high heat until very hot.
Grill 2 to 3 minutes per side, then remove.
Top with lemon zest, lemon juice, and parsley.

Prep time: 10 minutes
Cook time: 8 minutes
Servings: 4
Macros (est., per serving): 90 cal, 2g protein, 6g carbs, 7g fat, 2g fiber

Spicy Sesame Bok Choy

A quick stir-fry style side with Cajun heat and a sesame snap (no soy).

Ingredients

1 1/2 lb baby bok choy, halved
1 tbsp avocado oil
2 cloves garlic, minced
1 tsp grated fresh ginger
1 1/2 tbsp coconut aminos
1 tsp rice vinegar (or apple cider vinegar)
1/2 tsp crushed red pepper (or to taste)
1 tsp toasted sesame oil
1 tbsp sesame seeds

Directions

Rinse bok choy and dry well, especially near the base.
Heat a skillet over medium-high heat, then add avocado oil.
Add garlic and ginger, cook 30 seconds.
Add bok choy cut-side down, cook 3 minutes, then flip.
Add coconut aminos and vinegar, cook 2 minutes, then finish with sesame oil and seeds.

Prep time: 10 minutes
Cook time: 8 minutes
Servings: 4
Macros (est., per serving): 110 cal, 3g protein, 6g carbs, 9g fat, 3g fiber

Easy Broccoli Rice

A smart stand-in for rice (or try cauliflower rice) that still holds up under seasoning.

Ingredients

4 cups broccoli florets
1 tbsp avocado oil
1/3 cup diced onion
1 clove garlic, minced
1 tsp Cajun seasoning
1/4 tsp fine sea salt
1 tbsp lemon juice

Directions

Pulse broccoli in a food processor until rice-sized (don’t overmix).
Heat a skillet over medium-high heat, then add oil.
Cook onion 3 minutes, then add garlic for 30 seconds.
Add broccoli rice, seasoning, and salt, then cook 5 to 6 minutes uncovered.
Finish with lemon juice.

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4
Macros (est., per serving): 80 cal, 3g protein, 9g carbs, 4g fat, 4g fiber

Simple Sautéed Radishes

These mellow as they cook, and the texture turns surprisingly “potato-like.”

Ingredients

1 lb radishes, halved
1 tbsp olive oil
1 tbsp ghee (or more olive oil)
1/2 tsp fine sea salt
1/2 tsp garlic powder
1 tbsp chopped chives (optional)

Directions

Heat a skillet over medium heat.
Add oil and ghee, then add radishes cut-side down.
Cook 8 minutes, stirring once or twice.
Add salt and garlic powder, then cook 3 to 5 minutes until tender.
Top with chives.

Prep time: 8 minutes
Cook time: 12 minutes
Servings: 4
Macros (est., per serving): 90 cal, 1g protein, 5g carbs, 8g fat, 2g fiber

Mediterranean Oven Roasted Vegetables

A Creole-friendly veggie tray with herbs, garlic, and bright vinegar.

Ingredients

1 red bell pepper, sliced
1 zucchini, chopped
1 yellow squash, chopped
1 red onion, sliced
2 cups cherry tomatoes
3 tbsp olive oil
1 tsp dried oregano
1/2 tsp dried thyme
1 tsp garlic powder
1 tsp fine sea salt
1 tbsp balsamic vinegar (no sugar added)

Directions

Heat oven to 425°F.
Dry vegetables well, especially tomatoes.
Toss with oil, spices, and salt.
Roast 25 to 30 minutes, stirring once.
Toss with balsamic vinegar, then serve warm.

Prep time: 12 minutes
Cook time: 30 minutes
Servings: 6
Macros (est., per serving): 120 cal, 2g protein, 10g carbs, 9g fat, 3g fiber

Smoky, slow-cooked comfort sides (bacon, cabbage, greens)

These are the “back burner” sides that make the kitchen smell like home. Bacon brings smoke and salt, but it also varies a lot by brand. Start with less salt than you think, then adjust at the end.

For pork-free cooking, you still have options that taste right. Try smoked turkey, browned mushrooms, or an extra pinch of smoked paprika for that smoky note.

Southern Collard Greens (bacon or ham hock option)

Tender greens simmered until silky, with smoky depth and a splash of vinegar.

Ingredients

2 lb collard greens, stems removed and chopped
4 slices bacon, chopped (or 1 small smoked ham hock)
1 small onion, diced
3 cloves garlic, minced
3 cups chicken broth (or bone broth)
1 tbsp apple cider vinegar
1/2 tsp black pepper
1/4 tsp crushed red pepper (optional)
Fine sea salt, to taste (add at the end)

Directions

Cook bacon in a pot over medium heat until crisp, or brown the ham hock.
Add onion, cook 4 minutes, then add garlic for 30 seconds.
Add broth, collards, pepper, and red pepper, then stir.
Simmer covered 35 to 45 minutes, stirring sometimes.
Stir in vinegar, then taste and add salt if needed.

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 6
Macros (est., per serving, with bacon): 140 cal, 6g protein, 8g carbs, 10g fat, 5g fiber

Pork-free tip: Use 8 oz sliced mushrooms browned in avocado oil, plus 1/2 tsp smoked paprika, and swap broth as needed.

Smothered Cabbage with Bacon

Soft cabbage and onions cooked down until sweet, savory, and spoonable.

Ingredients

6 slices bacon, chopped
1 large green cabbage, cored and sliced
1 medium onion, sliced
2 cloves garlic, minced
1/2 cup chicken broth
1 tsp Cajun seasoning
1 tbsp apple cider vinegar
Black pepper, to taste

Directions

Cook bacon in a large pot until crisp, then remove and save 2 tbsp drippings.
Add onion to drippings, cook 5 minutes, then add garlic for 30 seconds.
Add cabbage, broth, seasoning, and pepper, then stir.
Cover and cook 15 minutes, then uncover and cook 10 minutes more.
Stir in vinegar, then top with bacon.

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6
Macros (est., per serving): 170 cal, 6g protein, 10g carbs, 12g fat, 4g fiber

Salt control: Cajun seasoning and bacon both add salt. Taste before adding extra.

Beet Greens Sautéed with Bacon Fat

A quick skillet side that tastes earthy, smoky, and bright.

Ingredients

Greens from 1 bunch beets, stems chopped and leaves sliced
1 1/2 tbsp bacon fat (or avocado oil)
2 cloves garlic, minced
2 tbsp water
1 tbsp lemon juice
1/4 tsp fine sea salt (optional)
Black pepper, to taste

Directions

Heat bacon fat in a skillet over medium heat.
Add stems, cook 2 minutes, then add garlic for 30 seconds.
Add leaves and water, then cook 3 to 4 minutes until wilted.
Turn off heat, then stir in lemon juice.
Add pepper, then salt only if needed.

Prep time: 8 minutes
Cook time: 8 minutes
Servings: 4
Macros (est., per serving): 80 cal, 2g protein, 4g carbs, 7g fat, 2g fiber

Pork-free tip: Use olive oil plus 1/2 tsp smoked paprika.

Brussels Sprouts and Bacon

Crisp-edged sprouts with smoky bacon bits, simple and reliable.

Ingredients

1 1/2 lb Brussels sprouts, halved
5 slices bacon, chopped
1 tbsp avocado oil (if needed)
1/2 tsp garlic powder
1 tbsp balsamic vinegar (no sugar added)
Black pepper, to taste

Directions

Cook bacon in a large skillet over medium heat until crisp, then remove.
If the pan is dry, add avocado oil.
Add Brussels sprouts cut-side down, then cook 6 to 8 minutes.
Stir and cook 4 minutes more, then add garlic powder and pepper.
Add bacon back in, then finish with balsamic vinegar.

Prep time: 10 minutes
Cook time: 18 minutes
Servings: 6
Macros (est., per serving): 150 cal, 5g protein, 9g carbs, 11g fat, 4g fiber

New Orleans party table favorites made Paleo (crispy, creamy, and snackable)

These are the sides that disappear first. Keep your fry oil hot, don’t crowd the pan, and you’ll get crisp results without greasy heaviness. For sauces, stick to avocado oil mayo, mustard, lemon, and spices, because they hit that classic remoulade vibe without sugar or soybean oil.

Fried Green Tomatoes (almond or coconut flour breading)

Tangy tomatoes with a crunchy crust, perfect with a lemony mayo dip.

Ingredients

2 firm green tomatoes, sliced 1/4-inch thick
1/2 tsp fine sea salt
1/2 cup almond flour (or 1/3 cup coconut flour)
1 tsp Cajun seasoning
2 eggs
2 tbsp water
Avocado oil, for frying (about 1/3 cup)

Directions

Sprinkle tomato slices with salt, then rest 10 minutes and pat dry.
Mix almond flour and Cajun seasoning in a shallow bowl.
Whisk eggs and water in another bowl.
Dip tomatoes in egg, then coat in flour mix.
Fry in 1/4-inch hot oil, 2 to 3 minutes per side, then drain on a rack.

Prep time: 15 minutes
Cook time: 12 minutes
Servings: 4
Macros (est., per serving): 260 cal, 9g protein, 12g carbs, 20g fat, 4g fiber

Air fryer option: Spray both sides with avocado oil spray, air fry at 400°F for 8 to 10 minutes, flipping halfway.
Oven option: Bake on a greased rack at 425°F for 18 to 22 minutes, flipping once.

Old Fashioned Pan-Fried Okra (coconut flour dusting)

Crisp, salty sliced okra bites that taste like the classic fish-fry side.

Ingredients

1 lb fresh okra, sliced into 1/2-inch rounds
1 tsp fine sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 cup coconut flour (use lightly)
1 egg
2 tbsp water
Avocado oil, for frying (about 1/3 cup)

Directions

Pat okra very dry, then season with salt, pepper, and garlic powder.
Whisk egg and water, then toss okra in the egg mix.
Dust lightly with coconut flour, shaking off extra.
Fry in hot oil 2 to 3 minutes per side until golden.
Drain on a rack, then serve hot.

Prep time: 15 minutes
Cook time: 12 minutes
Servings: 4
Macros (est., per serving): 220 cal, 6g protein, 16g carbs, 15g fat, 6g fiber

Air fryer option: Spray well, air fry at 400°F for 10 to 12 minutes, shaking twice.

Creamy Spinach-Artichoke Dip (coconut cream)

Creamy and rich without dairy, still perfect for dipping veggies.

Ingredients

1 tbsp olive oil
3 cloves garlic, minced
8 oz fresh spinach (or 10 oz frozen, thawed and squeezed dry)
1 cup canned artichoke hearts, chopped and drained
3/4 cup coconut cream
2 tbsp nutritional yeast
1 tbsp lemon juice
1/2 tsp fine sea salt
1/4 tsp black pepper

Directions

Heat olive oil in a skillet over medium heat, then add garlic for 30 seconds.
Add spinach, cook until wilted, then squeeze off extra liquid if needed.
Stir in artichokes, coconut cream, nutritional yeast, lemon, salt, and pepper.
Simmer 3 to 5 minutes, stirring often, until thick.
Serve warm with celery, cucumber, or bell pepper strips.

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 6
Macros (est., per serving): 140 cal, 3g protein, 7g carbs, 12g fat, 3g fiber

Cajun Grilled Artichokes with Lemon Remoulade (Paleo mayo option)

Smoky artichokes with a tangy, spicy dip that tastes like a party.

Ingredients (artichokes)

2 large artichokes
1 lemon, halved
1 tbsp olive oil
1 tsp Cajun seasoning
1/2 tsp fine sea salt

Ingredients (lemon remoulade)

1/2 cup avocado oil mayo
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp hot sauce (compliant)
1/2 tsp smoked paprika
1/2 tsp garlic powder
1 tbsp minced green onion

Directions

Trim artichokes, then rub cut parts with lemon to prevent browning.
Steam artichokes 20 to 25 minutes until a leaf pulls out easily.
Slice in half, remove fuzzy choke, then brush with oil and seasonings.
Grill cut-side down on a hot grill pan for 4 to 6 minutes.
Stir remoulade ingredients, then serve alongside.

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4
Macros (est., per serving): 230 cal, 3g protein, 15g carbs, 19g fat, 8g fiber

Prosciutto-Wrapped Asparagus

Salty, crisp, and fast, a perfect “grab one” side for guests.

Ingredients

1 lb asparagus, trimmed
6 oz prosciutto, sliced (about 8 to 10 slices)
1 tsp olive oil (optional)
1/2 tsp black pepper
1 tsp lemon zest

Directions

Heat oven to 425°F, or heat air fryer to 390°F.
Bundle 3 to 4 asparagus spears, then wrap with prosciutto.
Place seam-side down on a sheet pan (or in the air fryer basket).
Bake 10 to 12 minutes (or air fry 7 to 9 minutes) until crisp.
Top with pepper and lemon zest.

Prep time: 10 minutes
Cook time: 12 minutes
Servings: 4
Macros (est., per serving): 150 cal, 11g protein, 5g carbs, 10g fat, 2g fiber

Bacon Wrapped Medjool Dates

Sweet, smoky, and salty, like a bite-sized celebration.

Ingredients

12 Medjool dates, pitted
6 slices bacon, cut in half (use sugar-free)
1/4 tsp cayenne (optional)
Toothpicks (optional)

Directions

Heat oven to 400°F.
Stuff dates closed, then wrap each with bacon and secure with a toothpick.
Place on a rack over a sheet pan.
Bake 18 to 22 minutes, turning once, until bacon is crisp.
Sprinkle cayenne if you want extra heat.

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6 (2 dates each)
Macros (est., per serving): 220 cal, 6g protein, 20g carbs, 13g fat, 2g fiber

Air fryer option: 375°F for 10 to 12 minutes, turning once.

Tostones (fried plantains)

Crunchy outside, tender inside, and perfect with a garlicky mayo dip.

Ingredients

2 green plantains
Avocado oil, for frying (about 1 cup)
1 tsp fine sea salt

Directions

Peel plantains and slice into 1-inch rounds.
Fry at 325°F for 3 to 4 minutes until pale golden, then remove.
Smash each piece to about 1/2-inch thick.
Fry again at 375°F for 2 to 3 minutes until crisp.
Salt while hot, then serve.

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4
Macros (est., per serving): 260 cal, 1g protein, 35g carbs, 14g fat, 3g fiber

Oven option: Brush smashed pieces with oil, bake at 450°F for 18 to 22 minutes, flipping once (less crisp than frying).
Quick dip idea: Mix 1/3 cup avocado oil mayo, 1 tbsp lemon juice, 1 grated garlic clove, and a pinch of salt.

Starchy sides with a Paleo twist (sweet potatoes, roots, and smart substitutes)

New Orleans tables love starchy comfort. Here, the flavor stays classic, while the base gets cleaner. When you want crisp edges, remember three moves: parboil before smashing, roast at high heat, and spread everything out so steam can escape.

Mirliton Dressing (chayote)

All the cozy holiday flavor, minus the breadcrumbs, thanks to tender chayote and a rich, herby bake.

Ingredients

4 chayote squash (mirlitons)
1 tbsp avocado oil
1 lb ground pork (or ground turkey)
1 small onion, diced
1 celery stalk, diced
1/2 green bell pepper, diced
3 cloves garlic, minced
1 tbsp chopped parsley
1 tsp dried thyme
1 tsp Cajun seasoning
1/2 tsp fine sea salt
1 egg
1/2 cup almond flour
1/2 cup chicken broth

Directions

Boil whole chayote 25 to 30 minutes, cool, then scoop out flesh and chop.
Heat oven to 375°F and grease a 9×13-inch baking dish.
Brown ground meat in a skillet, then add onion, celery, and bell pepper for 6 minutes.
Add garlic, spices, chayote, broth, egg, and almond flour, then stir well.
Bake 30 to 35 minutes until set and lightly browned.

Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Servings: 8
Macros (est., per serving): 220 cal, 14g protein, 13g carbs, 13g fat, 4g fiber

Sweet Potato Hash with Andouille Sausage (sugar-free sausage)

A skillet hash that hits smoky, spicy, and crisp, all in one pan.

Ingredients

1 lb sweet potatoes, peeled and diced small
8 oz sugar-free andouille sausage, sliced
1 tbsp avocado oil
1/2 onion, diced
1/2 red bell pepper, diced
1 tsp Cajun seasoning
1/2 tsp fine sea salt
2 tbsp chopped green onion

Directions

Microwave sweet potatoes 3 minutes to jump-start cooking (optional).
Heat a large skillet over medium-high heat, then add oil.
Add sausage, cook 3 minutes, then add onion and bell pepper for 4 minutes.
Add sweet potatoes, seasoning, and salt, then cook 12 to 15 minutes, stirring sometimes.
Top with green onion before serving.

Prep time: 12 minutes
Cook time: 20 minutes
Servings: 4
Macros (est., per serving): 320 cal, 12g protein, 33g carbs, 16g fat, 5g fiber

Roasted Root Vegetables (parsnips, carrots, sweet potatoes)

A sheet pan side with caramelized edges and warm Cajun spices.

Ingredients

2 parsnips, peeled and chopped
3 carrots, chopped
1 large sweet potato, peeled and chopped
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp garlic powder
1 tsp fine sea salt
1 tbsp apple cider vinegar

Directions

Heat oven to 425°F.
Dry chopped roots well, then toss with oil and spices.
Spread on a sheet pan in one layer.
Roast 30 to 35 minutes, stirring once halfway.
Toss with apple cider vinegar and serve.

Prep time: 15 minutes
Cook time: 35 minutes
Servings: 6
Macros (est., per serving): 160 cal, 2g protein, 28g carbs, 5g fat, 5g fiber

Stewed Tomatoes (Southern style)

Soft, savory tomatoes with onion and spice, great beside fish or chicken.

Ingredients

1 tbsp olive oil
1/2 onion, diced
1 celery stalk, diced
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes (no sugar added)
1 tsp Cajun seasoning
1/2 tsp dried thyme
1 bay leaf
1/2 tsp fine sea salt (start small)
1 tbsp apple cider vinegar

Directions

Heat olive oil in a saucepan over medium heat.
Cook onion and celery 6 minutes until soft, then add garlic for 30 seconds.
Add tomatoes, seasoning, thyme, bay leaf, and salt.
Simmer 20 minutes, stirring sometimes.
Turn off heat, then stir in vinegar and remove bay leaf.

Prep time: 8 minutes
Cook time: 30 minutes
Servings: 6
Macros (est., per serving): 80 cal, 2g protein, 12g carbs, 3g fat, 3g fiber

Crispy Smashed Potatoes (not strict Paleo, plus swaps)

Crispy edges and fluffy centers, but potatoes aren’t strict Paleo. If you want the vibe without the potato, smash sweet potatoes or parboiled turnips instead.

Ingredients

1 1/2 lb baby potatoes (or sweet potatoes, peeled and cut into 2-inch chunks, or turnips, peeled and halved)
2 tbsp avocado oil
1 tsp garlic powder
1 tsp smoked paprika
1 tsp fine sea salt
2 tbsp chopped parsley

Directions

Boil potatoes 15 to 18 minutes until fork-tender (turnips take 18 to 22 minutes).
Heat oven to 450°F and grease a sheet pan.
Smash each piece to about 1/2-inch thick.
Brush with oil, then season with garlic powder, paprika, and salt.
Roast 20 to 25 minutes until crisp, then top with parsley.

Prep time: 10 minutes
Cook time: 40 minutes
Servings: 6
Macros (est., per serving, with potatoes): 170 cal, 3g protein, 26g carbs, 7g fat, 3g fiber

Texture tip: Don’t skip the boil. Parboiling makes the smash fluffy, not hard.

Sheet Pan Crispy Roasted Potatoes (same note and swap)

The weeknight cousin of smashed potatoes, with the same “crispy corner” payoff.

Ingredients

2 lb Yukon gold potatoes, cubed (swap: 2 lb sweet potatoes or 2 lb turnips)
2 tbsp avocado oil
1 1/2 tsp Cajun seasoning
1 tsp fine sea salt
1 tbsp lemon juice

Directions

Heat oven to 450°F.
Parboil cubed potatoes 6 minutes (sweet potato 4 minutes, turnips 8 minutes), then drain well.
Toss with oil, seasoning, and salt.
Spread out on a sheet pan with space between pieces.
Roast 30 to 40 minutes, flipping once, then finish with lemon juice.

Prep time: 12 minutes
Cook time: 45 minutes
Servings: 6
Macros (est., per serving, with potatoes): 190 cal, 4g protein, 30g carbs, 7g fat, 3g fiber

Spread-out rule: If pieces touch, they steam, not crisp.

Spicy Smashed Sweet Potatoes

Creamy inside, crisp on the outside, with Cajun spice and a little heat.

Ingredients

2 large sweet potatoes, peeled and cut into 2-inch rounds
2 tbsp avocado oil
1 tsp Cajun seasoning
1/2 tsp fine sea salt
1/2 tsp cayenne (optional)
1 tbsp lime juice
2 tbsp chopped green onion

Directions

Boil sweet potato rounds 10 to 12 minutes until just tender, then drain.
Heat oven to 450°F and grease a sheet pan.
Smash rounds gently, then brush with avocado oil.
Season with Cajun seasoning, salt, and cayenne.
Roast 18 to 22 minutes, then finish with lime and green onion.

Prep time: 10 minutes
Cook time: 35 minutes
Servings: 6
Macros (est., per serving): 170 cal, 2g protein, 26g carbs, 7g fat, 4g fiber

Salads and slaws that taste like New Orleans, but keep it fresh and Paleo

When your mains bring the heat (blackened chicken, shrimp, roast pork), the side dish has one job: cool things down without boring you. These Paleo salads and slaws keep that New Orleans spirit with bold vinegar, herbs, citrus, and a little spice, while staying crisp and cookout-ready. For a light lunch, roll them up in lettuce wraps.

A quick rule that helps: dress sturdy slaws early, but dress tender greens right before serving. You get better texture, and nothing turns limp on the table.

No-mayo and creamy (but dairy-free) slaws for cookouts

These are the bowls that disappear next to grilled meats. The vinegar styles cut through smoky fat, while avocado brings that creamy feel without mayo or dairy.

For creamy avocado slaw, keep the dressing bright and green: add extra lime juice, then press plastic wrap directly onto the surface before chilling.

Best Healthy Coleslaw (vinegar style)

Ingredients

6 cups green cabbage, thinly sliced
1 1/2 cups carrots, shredded
1/2 cup green onion, thinly sliced (optional)
1/3 cup apple cider vinegar
3 tbsp olive oil
1 tbsp Dijon mustard (no sugar added)
1 1/2 tsp fine sea salt
1/2 tsp black pepper
1/2 tsp celery seed
1/4 tsp cayenne (optional)

Directions

Add cabbage, carrots, and green onion to a large bowl.
Whisk vinegar, olive oil, mustard, salt, pepper, celery seed, and cayenne.
Pour dressing over slaw, then toss well.
Rest 15 minutes, then toss again and serve.

Servings: 6
Macros (est., per serving): 110 cal, 2g protein, 8g carbs, 9g fat, 3g fiber

Make-ahead: Slice veg up to 2 days ahead. Dress up to 4 hours ahead for a softer, classic texture.

Cucumber Jalapeño Cilantro Cabbage Slaw

Ingredients

5 cups green cabbage, thinly sliced
1 cup cucumber, seeded and thinly sliced
1 jalapeño, finely chopped (seeded for mild)
1/3 cup cilantro, chopped
1/4 cup lime juice
2 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp fine sea salt
1/2 tsp black pepper

Directions

Combine cabbage, cucumber, jalapeño, and cilantro in a bowl.
Whisk lime juice, vinegar, olive oil, salt, and pepper.
Toss with slaw, then chill 10 minutes before serving.

Servings: 6
Macros (est., per serving): 70 cal, 1g protein, 5g carbs, 6g fat, 2g fiber

Make-ahead: Prep everything, but add cucumber right before serving for best crunch.

Red Cabbage Slaw with creamy avocado dressing

Ingredients (slaw)

6 cups red cabbage, thinly sliced
1 cup carrots, shredded
1/2 cup cilantro, chopped

Ingredients (dressing)

1 ripe avocado
1/4 cup lime juice (use 3 tbsp, plus more as needed)
2 tbsp olive oil
1 tbsp apple cider vinegar
1 clove garlic, grated
1 tsp fine sea salt
1/4 tsp black pepper
2 tbsp water (as needed)

Directions

Add cabbage, carrots, and cilantro to a bowl.
Blend avocado, lime, olive oil, vinegar, garlic, salt, pepper, and water until smooth.
Toss dressing with slaw, then serve right away, or chill 30 minutes.

Servings: 6
Macros (est., per serving): 140 cal, 2g protein, 9g carbs, 12g fat, 5g fiber

Keep it green: Use the full lime amount, then press plastic wrap onto the dressing surface. Store 1 day max.

Beet and Cabbage Slaw

Ingredients

4 cups green cabbage, thinly sliced
2 cups cooked beets, grated (about 2 medium)
1/2 cup parsley, chopped
1/4 cup apple cider vinegar
2 tbsp olive oil
1 tbsp Dijon mustard (no sugar added)
1 1/4 tsp fine sea salt
1/2 tsp black pepper

Directions

Combine cabbage, beets, and parsley in a bowl.
Whisk vinegar, olive oil, mustard, salt, and pepper.
Toss, then rest 10 minutes before serving.

Servings: 6
Macros (est., per serving): 90 cal, 2g protein, 10g carbs, 6g fat, 3g fiber

Make-ahead: Better after 1 to 2 hours, because the beets stain and flavor everything (in a good way).

Carrot and Coriander Slaw

Ingredients

5 cups carrots, shredded
1/3 cup green onion, thinly sliced (optional)
1/3 cup cilantro, chopped
3 tbsp lime juice
2 tbsp olive oil
1 tbsp apple cider vinegar
1 1/4 tsp fine sea salt
1 tsp ground coriander
1/4 tsp cayenne (optional)

Directions

Add carrots, green onion, and cilantro to a bowl.
Whisk lime, olive oil, vinegar, salt, coriander, and cayenne.
Toss well, then chill 15 minutes before serving.

Servings: 6
Macros (est., per serving): 80 cal, 1g protein, 9g carbs, 5g fat, 3g fiber

No-onion option: Skip green onion, add 1/2 tsp garlic powder for punch.

Briny Olive Salad Topper

Elevate these slaws with a briny olive salad. Chop 1/2 cup green olives and 1/4 cup Kalamata olives, then mix in 2 tbsp giardiniera and 1 tbsp capers for bold flavor. Toss with 1 tbsp red wine vinegar and 1 tsp olive oil. Spoon on top for New Orleans punch.

Fruit and veggie salads that balance spicy mains

Sweet fruit and crisp veg are like turning down the volume after a loud bite of Cajun spice. These salads stay Paleo, travel well, and bring that bright, snacky crunch you want beside seafood and grilled meats.

If you’re avoiding nuts, swap them for pepitas or sunflower seeds. If onion bothers you, skip it and lean on herbs, citrus, or a pinch of celery seed.

Broccoli Apple Salad

Ingredients

5 cups broccoli florets, chopped small
1 crisp apple, diced (about 1 1/2 cups)
1/3 cup dried cranberries (unsweetened if possible, optional)
1/3 cup chopped pecans (or 1/3 cup pepitas for nut-free)
1/4 cup red onion, minced (optional)

Ingredients (dressing)

1/3 cup avocado oil mayo (Paleo)
2 tbsp apple cider vinegar
1 tbsp Dijon mustard (no sugar added)
1 tsp honey (optional, or skip)
3/4 tsp fine sea salt
1/4 tsp black pepper

Directions

Combine broccoli, apple, cranberries, pecans, and onion in a bowl.
Whisk dressing ingredients until smooth.
Toss with salad, then chill 30 minutes before serving.

Servings: 6
Macros (est., per serving): 220 cal, 4g protein, 16g carbs, 16g fat, 4g fiber

Make-ahead: Dress up to 12 hours ahead. For extra crunch, add nuts or seeds right before serving.

Watermelon Salad with cucumber and mint

Ingredients

4 cups watermelon, cubed
1 1/2 cups cucumber, cubed
1/4 cup fresh mint, torn
2 tbsp lime juice
1 tbsp olive oil
1/2 tsp fine sea salt
1/4 tsp black pepper
1/4 tsp crushed red pepper (optional)

Directions

Combine watermelon, cucumber, and mint in a bowl.
Whisk lime juice, olive oil, salt, pepper, and red pepper.
Toss gently, then serve cold.

Servings: 6
Macros (est., per serving): 60 cal, 1g protein, 9g carbs, 3g fat, 1g fiber

Make-ahead: Cube watermelon and cucumber up to 1 day ahead. Dress at serving time so it stays crisp.

Shaved Rainbow Carrot Sesame Salad

Ingredients

6 medium carrots (mixed colors if you have them), shaved into ribbons
2 tbsp sesame seeds
2 tbsp rice vinegar (or apple cider vinegar)
1 1/2 tbsp coconut aminos
1 tbsp toasted sesame oil
1 tbsp lime juice
1 tsp grated ginger
1/2 tsp fine sea salt (start small)

Directions

Add carrot ribbons to a bowl.
Whisk vinegar, coconut aminos, sesame oil, lime, ginger, and salt.
Toss with carrots, then top with sesame seeds.

Servings: 4
Macros (est., per serving): 120 cal, 2g protein, 10g carbs, 9g fat, 3g fiber

Onion-sensitive tip: This one doesn’t need onion. Ginger and sesame carry it.

Peach Brussels Sprouts Crunch Salad with tahini dressing

Ingredients

5 cups Brussels sprouts, shaved
2 ripe peaches, sliced
1/3 cup sliced almonds (or 1/3 cup sunflower seeds for nut-free)
1/4 cup basil, sliced

Ingredients (dressing)

3 tbsp tahini
2 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp olive oil
1 tsp honey (optional, or skip)
1/2 tsp fine sea salt
3 tbsp warm water (to thin)

Directions

Add Brussels sprouts, peaches, almonds, and basil to a bowl.
Whisk tahini, lemon, vinegar, olive oil, honey, salt, and water until smooth.
Toss, then serve right away.

Servings: 6
Macros (est., per serving): 210 cal, 5g protein, 18g carbs, 14g fat, 5g fiber

Make-ahead: Shave sprouts and mix dressing up to 2 days ahead. Slice peaches right before serving.

Big flavor, dinner-ready salads that can double as a side or light meal

These salads pull their weight. They taste bold enough to sit next to blackened fish, yet they can also become lunch with a scoop of protein.

Use this serving guide so the bowl matches the moment:

As a side: plan 3/4 to 1 cup per person.
As a light meal: plan 2 to 3 cups, and add 4 to 6 oz protein (shrimp, chicken, or leftover roast).

Curry Roasted Cauliflower Sweet Potato Salad

Ingredients

1 small head cauliflower, cut into florets (about 5 cups)
2 medium sweet potatoes, diced (about 4 cups)
3 tbsp olive oil
2 tsp curry powder
1 tsp fine sea salt
1/2 tsp black pepper
2 tbsp lemon juice
1/4 cup cilantro, chopped

Directions

Heat oven to 425°F.
Toss cauliflower and sweet potato with olive oil, curry, salt, and pepper.
Roast 25 to 30 minutes, flipping once.
Cool 10 minutes, then toss with lemon juice and cilantro.

Servings: 6
Macros (est., per serving): 170 cal, 3g protein, 23g carbs, 8g fat, 5g fiber

Make-ahead: Roast veg up to 3 days ahead. Add lemon and herbs right before serving.

Cashew Crunch Shredded Brussels Sprouts Salad

Ingredients

6 cups Brussels sprouts, shredded
1/2 cup cashews, chopped (or 1/2 cup roasted pepitas for nut-free)
1/3 cup dried cherries or cranberries (optional)
1/3 cup parsley, chopped

Ingredients (dressing)

3 tbsp olive oil
2 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp Dijon mustard (no sugar added)
1 tsp honey (optional, or skip)
1 tsp fine sea salt
1/2 tsp black pepper

Directions

Combine Brussels sprouts, cashews, dried fruit, and parsley in a bowl.
Whisk dressing ingredients.
Toss and rest 10 minutes before serving.

Servings: 6
Macros (est., per serving): 230 cal, 6g protein, 18g carbs, 16g fat, 6g fiber

Onion-free by design: No onion needed. Lemon and mustard keep it lively.

Simple Side Salad with lemon-olive oil dressing

Ingredients (salad)

6 cups mixed greens
1 cup cucumber, sliced
1 cup cherry tomatoes, halved
1/2 cup radishes, thinly sliced (optional)

Ingredients (dressing)

3 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard (no sugar added)
3/4 tsp fine sea salt
1/4 tsp black pepper

Directions

Add salad ingredients to a large bowl.
Whisk dressing ingredients.
Dress right before serving, then toss and plate.

Servings: 4
Macros (est., per serving): 120 cal, 2g protein, 6g carbs, 11g fat, 2g fiber

Make-ahead: Wash and dry greens up to 3 days ahead. Keep dressing separate.

Kale Salad with Warm Andouille Sausage Dressing

Ingredients

8 cups chopped kale, stems removed
8 oz sugar-free andouille sausage, sliced thin
2 tbsp olive oil (divided)
2 tbsp apple cider vinegar
1 tbsp Dijon mustard (no sugar added)
1 tsp fine sea salt
1/2 tsp black pepper
2 tbsp green onion, sliced (optional)

Directions

Add kale to a bowl, then massage with 1 tbsp olive oil and 1/2 tsp salt for 1 minute.
Brown sausage in a skillet over medium heat until crisp at the edges.
Turn off heat, then whisk vinegar, mustard, pepper, and remaining salt into the warm pan drippings.
Pour warm dressing over kale, toss well, then top with green onion.

Servings: 4
Macros (est., per serving): 320 cal, 12g protein, 10g carbs, 26g fat, 3g fiber

Onion sensitivity: Skip green onion. Add 1/2 tsp garlic powder to the warm dressing instead.

Asian Cucumber Salad (coconut aminos)

Ingredients

3 large cucumbers, thinly sliced (about 6 cups)
1 tsp fine sea salt (for draining)
2 tbsp rice vinegar (or apple cider vinegar)
1 1/2 tbsp coconut aminos
1 tbsp toasted sesame oil
1 tsp honey (optional, or skip)
1 tsp grated ginger
1 clove garlic, grated (optional)
1 tbsp sesame seeds
1/4 tsp crushed red pepper (optional)

Directions

Toss cucumbers with salt, then rest 15 minutes.
Squeeze out excess water, then pat cucumbers dry.
Whisk vinegar, coconut aminos, sesame oil, honey, ginger, garlic, and red pepper.
Toss with cucumbers, then top with sesame seeds.

Servings: 6
Macros (est., per serving): 70 cal, 1g protein, 5g carbs, 6g fat, 1g fiber

Make-ahead: Salt and drain cucumbers up to 4 hours ahead. Dress right before serving so they stay snappy. Scoop into lettuce wraps for a portable snack.

Oven, skillet, and holiday-ready sides (the ones everyone fights over)

Some sides don’t just “go with” the main, they steal the show. These are the trays and skillets that come out with crisp edges, sticky glazes, and that sweet-smoky New Orleans feel (paprika, garlic, citrus, and a little heat). They’re also built for real life, because you can prep most of them early, then roast hard right before serving.

For parties, remember this: browning equals flavor. Keep veggies dry, crank the heat, and don’t crowd the pan. If you want a make-ahead win, chop and season in the morning, then roast while everyone’s hovering in the kitchen.

Roasted and baked favorites with sweet, smoky New Orleans vibes

Honey Balsamic Brussels Sprouts and Mushrooms

Roasty sprouts, meaty mushrooms, and a glossy sweet-tang finish on these roasted vegetables that tastes like a restaurant side.

Ingredients

1 1/2 lb Brussels sprouts, trimmed and halved
12 oz cremini mushrooms, halved (or quartered if large)
3 tbsp avocado oil
1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp fine sea salt
1/2 tsp black pepper
2 tbsp balsamic vinegar (no sugar added)
1 tbsp honey (optional)
1 tsp Dijon mustard (optional, no sugar added)

Directions

Heat oven to 450°F, and place a sheet pan inside to preheat.
Pat Brussels sprouts and mushrooms very dry, then toss with oil, paprika, garlic powder, salt, and pepper.
Spread on the hot pan in one layer, cut sides down where possible.
Roast 18 minutes, then stir and roast 8 to 12 minutes more until deeply browned.
Whisk balsamic vinegar, honey (if using), and Dijon (if using), then toss with the hot vegetables.
For a thicker glaze, return the pan to the oven for 2 to 3 minutes, then serve.

Stricter Paleo/Whole30: Omit honey, then add 1 extra tablespoon balsamic and a squeeze of lemon for brightness.
Make-ahead: Halve sprouts and mushrooms up to 2 days ahead. Roast right before serving for best crisp edges.

Honey Roasted Carrots

Simple, glossy carrots with caramelized tips and a warm spice finish.

Ingredients

1 1/2 lb carrots, peeled and cut into sticks (or left whole if thin)
2 tbsp avocado oil
1 tsp smoked paprika
1/2 tsp ground cinnamon
1 tsp fine sea salt
2 tsp honey (optional)
1 tbsp lemon juice
1 tbsp chopped parsley (optional)

Directions

Heat oven to 425°F.
Toss carrots with oil, smoked paprika, cinnamon, salt, and honey (if using).
Spread on a sheet pan with space between pieces.
Roast 22 to 28 minutes, flipping once, until browned at the edges.
Toss with lemon juice, then top with parsley.

Stricter Paleo/Whole30: Skip honey. Roast as written, then finish with lemon juice and a pinch of extra salt.
Make-ahead: Roast carrots up to 1 day ahead. Reheat at 425°F for 8 to 10 minutes to re-crisp the edges.

Sweet Potato Fries (baked crispy)

Crispy sweet potato fries that actually crunch, thanks to drying, spacing, and a hot finish.

Ingredients

2 lb sweet potatoes, peeled (optional) and cut into 1/4-inch sticks
2 tbsp avocado oil
1 1/2 tsp fine sea salt (divided)
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cayenne (optional)

Directions

Heat oven to 450°F, and line a sheet pan with parchment paper.
Soak cut fries in cold water for 20 minutes, then drain and pat very dry.
Toss fries with avocado oil, 1 teaspoon salt, paprika, garlic powder, and cayenne (if using).
Spread fries in a single layer with space between them (use two pans if needed).
Bake 18 minutes, flip, then bake 12 to 18 minutes more until browned and crisp.
Sprinkle with remaining salt while hot, then serve right away.

Holiday tip: Keep the sweet potato fries warm on a rack in a 250°F oven for up to 20 minutes, so they stay crisp longer.
Make-ahead: Cut fries earlier in the day, store submerged in cold water in the fridge, then dry and bake before serving.

Maple Roasted Sweet Potatoes

Sticky-sweet cubes with smoky spice, like candy with a warm accent.

Ingredients

2 lb sweet potatoes, peeled and cut into 3/4-inch cubes
2 tbsp avocado oil
1 tsp smoked paprika
1/2 tsp dried thyme
1 tsp fine sea salt
1 tbsp pure maple syrup (optional)
1 tbsp apple cider vinegar

Directions

Heat oven to 425°F.
Toss sweet potato cubes with oil, paprika, thyme, salt, and maple syrup (if using).
Spread on a sheet pan without crowding.
Roast 25 minutes, stir, then roast 10 to 15 minutes more until caramelized.
Toss with apple cider vinegar right before serving.

Stricter Paleo/Whole30: Omit maple syrup. Roast longer for deeper caramel notes, then add vinegar to “wake up” the flavor.
Make-ahead: Roast up to 2 days ahead. Reheat at 425°F for 10 minutes for crisp edges.

Cauliflower Popcorn

Tiny roasted bites that go crunchy at the edges, great for snacking or a party bowl.

Ingredients

1 large head cauliflower, cut into small “popcorn” florets
2 1/2 tbsp avocado oil
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1 tsp fine sea salt
2 tbsp nutritional yeast (optional, for a savory finish)
1 tbsp lemon juice

Directions

Heat oven to 450°F.
Pat cauliflower dry, then toss with oil, paprika, garlic powder, onion powder, and salt.
Spread into a single layer, leaving space so steam can escape.
Roast 18 minutes, stir, then roast 10 to 14 minutes more until browned and crisp-tender.
Toss with nutritional yeast (if using) and lemon juice, then serve.

Make-ahead: Roast earlier, then re-crisp at 450°F for 6 to 8 minutes right before guests arrive.

Roasted Parsnips

Sweet, nutty parsnips with caramelized corners and a peppery bite.

Ingredients

1 1/2 lb parsnips, peeled and cut into sticks
2 tbsp olive oil
1 tsp fine sea salt
1/2 tsp black pepper
1/2 tsp dried thyme
1 tbsp Dijon mustard (optional, no sugar added)
1 tbsp lemon juice

Directions

Heat oven to 425°F.
Toss parsnips with oil, salt, pepper, thyme, and Dijon (if using).
Spread on a sheet pan in a single layer.
Roast 25 to 35 minutes, flipping once, until browned and tender.
Finish with lemon juice.

Make-ahead: Peel and cut parsnips up to 24 hours ahead, then store in cold water in the fridge. Dry well before roasting.

Orange and Ginger Glazed Carrots

Bright citrus, gentle heat from ginger, and a glaze that clings like a good sauce should.

Ingredients

1 1/2 lb carrots, peeled and sliced on a bias (about 1/2-inch thick)
1 1/2 tbsp avocado oil
1 tsp fine sea salt
1 tsp grated fresh ginger
1/3 cup fresh orange juice
1 tsp orange zest
1 tbsp honey (optional)
1 tbsp apple cider vinegar

Directions

Heat oven to 425°F.
Toss carrots with oil and salt, then roast 18 to 22 minutes until browned.
While carrots roast, simmer orange juice, ginger, zest, and honey (if using) in a small pan for 6 to 10 minutes until slightly thick.
Toss hot carrots with glaze and apple cider vinegar, then serve.

Stricter Paleo/Whole30: Skip honey. Reduce orange juice longer, and lean on zest for a sweeter aroma.
Make-ahead: Roast carrots ahead, then warm and glaze right before serving for the best shine.

Roasted Butternut Squash with Maple Sage Brown Butter (use ghee or oil)

That holiday “brown butter” vibe, but you can do it with ghee or a deep-toasted sage oil.

Ingredients

1 large butternut squash, peeled, seeded, and cubed (about 6 cups)
2 tbsp avocado oil
1 tsp fine sea salt
1/2 tsp black pepper
3 tbsp ghee (or 3 tbsp avocado oil for dairy-free)
10 fresh sage leaves
1/2 tsp dried basil (optional)
1 tbsp pure maple syrup (optional)
1 tbsp apple cider vinegar (or lemon juice)

Directions

Heat oven to 425°F.
Toss squash cubes with oil, salt, pepper, and basil (if using), then spread on a sheet pan.
Roast 25 minutes, stir, then roast 10 to 15 minutes more until caramelized.
While squash roasts, heat ghee (or avocado oil) in a small skillet over medium heat.
Add sage leaves and cook 1 to 2 minutes until crisp and fragrant (watch closely).
Stir in maple syrup (if using), then pour over hot squash and toss.
Finish with apple cider vinegar (or lemon) to balance the richness.

Stricter Paleo/Whole30: Use avocado oil instead of ghee, and omit maple syrup. The sage oil still tastes rich.
Make-ahead: Roast squash up to 2 days ahead. Reheat, then add sage oil right before serving.

Savory “cheesy” and creamy sides without dairy

Baked Parmesan Mushrooms (nutritional yeast and spices)

You get that “parmesan” punch from nutritional yeast, garlic, and herbs, plus crisp tops from high heat.

Ingredients

16 oz cremini mushrooms, stems trimmed
2 tbsp olive oil
1/3 cup nutritional yeast
1 tsp garlic powder
1/2 tsp onion powder
1 tsp dried parsley (or 1 tbsp fresh, chopped)
1/2 tsp fine sea salt
1/4 tsp black pepper
Pinch red pepper flakes (optional)
1 tbsp lemon juice

Directions

Heat oven to 425°F and line a sheet pan with parchment paper.
Wipe mushrooms dry (don’t rinse if you can avoid it), then place cap-side down.
Drizzle with olive oil.
Mix nutritional yeast, garlic powder, onion powder, parsley, salt, pepper, and red pepper flakes (if using), then sprinkle generously over mushrooms.
Bake 14 to 18 minutes until the tops look dry and toasted at the edges.
Finish with lemon juice, then serve hot.

Umami boost: Add 1/2 teaspoon mushroom powder, plus a pinch of thyme, to the topping mix.
Make-ahead: Bake, cool, then reheat at 425°F for 6 minutes to re-crisp the tops.

Coconut Creamed Leeks

Silky and rich without dairy, and it holds its own next to roast chicken or holiday seafood.

Ingredients

3 large leeks, white and light green parts only
2 tbsp ghee (or avocado oil)
2 cloves garlic, minced
1/2 tsp fine sea salt (plus more to taste)
1/4 tsp black pepper
1/2 tsp dried thyme (or 1 tsp fresh)
3/4 cup full-fat coconut milk (or coconut cream for thicker)
1 tsp lemon juice
1 tsp mushroom powder (optional, for deeper savory flavor)

Directions

Slice leeks into 1/4-inch rounds, then rinse well and dry thoroughly.
Heat ghee (or oil) in a Dutch oven over medium heat.
Add leeks and cook 8 to 10 minutes, stirring often, until soft (don’t brown hard).
Add garlic, pepper, thyme, and mushroom powder (if using), then cook 30 seconds.
Add coconut milk and simmer uncovered 8 to 12 minutes, stirring often, until thick and creamy.
Taste, then add salt as needed, and finish with lemon juice.

To avoid watery leeks, dry them well, then salt later. Simmer uncovered so extra liquid cooks off.

Extra umami ideas: A little more garlic, a pinch of thyme, and mushroom powder make it taste “slow cooked” fast.
Make-ahead: Cook up to 2 days ahead. Rewarm gently and reduce uncovered for 2 to 3 minutes if it loosens.

Paleo-friendly bread-like and cornbread-like sides (without grains)

Paleo “Cornbread” (grain-free)

It bakes up tender and sliceable, with crisp edges in the pan. Bring it to a holiday table and watch it disappear.

Ingredients

2 1/2 cups almond flour (fine)
1 tbsp baking powder
1/2 tsp fine sea salt
4 large eggs
1/4 cup avocado oil (or melted ghee)
1/2 cup unsweetened almond milk (or canned coconut milk, thinned)
1 tbsp apple cider vinegar
1 tbsp honey (optional)

Directions

Heat oven to 350°F.
Grease an 8×8-inch pan for thicker slices, or a 9-inch round pan for a thinner bake.
Whisk almond flour, baking powder, and salt in a bowl.
Whisk eggs, oil, almond milk, vinegar, and honey (if using) in another bowl.
Stir wet into dry until just combined, then pour into the pan.
Bake 22 to 30 minutes, until the center is set and a toothpick comes out mostly clean (a few moist crumbs are fine).
Cool 10 minutes before slicing, so it doesn’t crumble.

Savory version (optional add-ins)

1 jalapeño, finely diced (seeded for mild)
2 green onions, thinly sliced
1/2 tsp garlic powder

Stir the add-ins into the batter before baking.

Doneness cue: The top should look matte, and the edges should pull slightly from the pan.
Stricter Paleo/Whole30: Skip honey. Add the savory mix-ins instead for that “cornbread with chili” vibe.
Storage: Keep airtight at room temp for 1 day, or refrigerate up to 5 days. Freeze slices up to 2 months, then toast to re-crisp edges.
Macros (est., per slice, 1/12 of pan, without honey): 170 cal, 6g protein, 6g carbs, 14g fat, 3g fiber

Enjoy!

These 50+ New Orleans Paleo diet side dish recipes prove you can keep the Cajun and Creole spirit without grains, dairy, or refined sugar. The biggest wins come from a simple formula, build flavor with the holy trinity and bold seasoning, then finish with acid (lemon or vinegar) so every bite tastes bright.

When you want an easy mix-and-match plate, use this lineup: pick one crunchy slaw, add one roasted veggie, choose one comfort side (greens or smothered cabbage), then round it out with a dip or a crispy bite for parties. That combo covers texture, color, and heat, and it works with seafood, chicken, or a gumbo-style bowl.

Here are three quick sample menus:

Weeknight: Vinegar coleslaw, garlic roasted cauliflower, Southern collard greens, plus cauliflower popcorn for crunch.
Mardi Gras party: Red cabbage slaw with avocado dressing, honey balsamic Brussels sprouts and mushrooms, smothered cabbage with bacon, plus fried green tomatoes and spinach-artichoke dip.
Holiday table: Mirliton dressing, roasted butternut squash with sage oil, coconut creamed leeks, plus prosciutto-wrapped asparagus for a grab-and-go side.

As you cook, remember the macros are estimates, because brands and portions change. Save this post, then rotate sides by season, keep okra and tomatoes in summer, lean on roots and squash in fall, and bring out the greens all winter.

Pick two recipes to make this week, then share which one became your new favorite. These New Orleans Paleo side dishes form a low carb, gluten free collection that’s perfect for pairing with mains served in lettuce wraps for a complete meal experience.