The Best 50 Southern Paleo Side Dish Recipes: Easy

Craving Southern comfort food, but trying to stick to Paleo? You don’t have to give up the flavors you love. This list of The Best 50 Southern Paleo Side Dish Recipes brings the classics to the table with smart swaps that still taste like home, including plenty of Paleo side dishes.

When people say “Southern Paleo,” they usually mean cozy, familiar seasonings and hearty textures, just without the usual flour, cornmeal, or cheese. These sides keep things grain-free and gluten-free, go easy on refined sugar, and include plenty of dairy-free options that fit a healthy lifestyle. Think smoky, tangy, and savory, with veggies from the produce section doing a lot of the heavy lifting.

Inside, you’ll find a mix of weeknight helpers and special-occasion favorites. Some come together fast (great for busy days), while others are ideal make-ahead dishes you can prep early and reheat later. You’ll also see holiday-worthy casseroles and potluck sides that won’t make you feel like you’re missing out.

To keep it practical, each recipe includes ingredients with exact measurements, step-by-step directions on separate lines, and macro estimates when available. That means less guessing and fewer extra dishes, because you’ll know what to do and when to do it. Whether you’re pairing these with main dishes like pulled pork, roasted chicken, or a simple grilled steak, you’ll have options that fit your plan and still satisfy.

The goal is simple: keep the comfort, skip the grains and dairy, and still bring a side dish people ask for again.

Classic Southern greens and veggie sides (fast, smoky, and full of flavor)

If there’s one thing Southern cooking gets right every time, it’s vegetable side dishes that don’t taste like an afterthought. A little smoke, a little tang, and enough savory fat to make greens taste like comfort. These Paleo-friendly vegetable side dishes keep the spirit of the classics while skipping grains and dairy, so you can pile your plate high and still feel good after.

You’ll see a mix of quick skillets and slow-simmered pots, plus sheet-pan options for hands-off cooking. Most of these reheat well too, which means tomorrow’s lunch is handled.

Quick tip that pays off: salt your greens early and taste at the end. Smoke and vinegar can mute salt, so the final pinch matters.

Soulful Collard Greens and Bacon (ham hock, onion, garlic, apple cider vinegar)

Description: Tender collards simmered with smoky pork, onion, garlic, and a splash of apple cider vinegar for that classic pot-likker flavor. These leafy greens deliver fiber and antioxidants in every savory bite.

Ingredients

2 lb collard greens (washed, stems removed, sliced)
6 slices bacon (or 1 small smoked ham hock, about 10 to 12 oz)
1 tbsp olive oil (use only if using ham hock)
1 medium yellow onion, diced
4 garlic cloves, minced
4 cups chicken broth (or water)
1 tbsp apple cider vinegar, plus more to taste
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes (optional)

Directions

If using bacon, cook it in a large pot over medium heat until crisp, then remove and chop, leave 2 tbsp fat in the pot.
If using ham hock, warm olive oil in the pot over medium heat.
Add onion, cook 5 minutes until soft, then add garlic and cook 30 seconds.
Add collards in handfuls, stirring so they wilt a bit.
Pour in broth, add salt, pepper, and red pepper flakes, then add ham hock (if using).
Bring to a gentle simmer, cover, and cook 45 to 60 minutes, stirring now and then.
Stir in apple cider vinegar, then taste and adjust salt and vinegar.
If using ham hock, remove it, shred meat, discard bone and skin, then stir meat back in.
Top with chopped bacon (if using) and serve with a little of the broth.

Prep time: 15 minutes
Cook time: 60 minutes
Servings: 6

Macros (approx, per serving): 170 calories, 8 g protein, 10 g carbs, 11 g fat, 5 g fiber, 5 g net carbs

Swaps and smart fixes

Bacon only: Fast and smoky, plus you get crisp bits for topping. Use 6 to 8 slices if you want stronger flavor.
Ham hock: Deeper, richer broth. If it’s very salty, hold back on added salt until the end.
No pork: Use 2 tbsp olive oil plus 1 tsp smoked paprika, then simmer with a bay leaf for extra depth.

How to de-bitter collards (choose one)

Blanch and drain: Boil sliced greens 2 minutes, drain, then simmer as directed for a milder taste.
Salt rest: Toss sliced greens with 1 tsp salt, rest 10 minutes, then rinse and drain well before cooking.

Store and reheat

Fridge: Store up to 4 days in an airtight container with some cooking liquid.
Freezer: Freeze up to 3 months (texture softens, flavor stays great).
Reheat: Warm in a saucepan over medium-low with a splash of broth, or microwave covered in 60-second bursts, stirring between.

Skillet Fried Okra (arrowroot or coconut flour)

Description: Crispy, skillet-fried okra with a light Paleo coating that stays snappy without cornmeal.

Ingredients

1 lb fresh okra, sliced into 1/2-inch rounds
1 large egg
1 tbsp water
1/2 cup arrowroot starch (or 1/2 cup coconut flour, see note)
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika (optional)
1/3 cup avocado oil (or bacon fat), plus more as needed
Lemon wedges (optional, for serving)

Directions

Pat okra very dry with paper towels (this is key for crispness).
Whisk egg and water in a bowl, then add okra and toss to coat.
In a second bowl, mix arrowroot, salt, pepper, garlic powder, and smoked paprika.
Toss okra in the coating, shaking off excess.
Heat oil in a cast-iron skillet over medium-high until shimmering.
Add okra in a single layer, cook 2 to 3 minutes per side until deep golden, working in batches.
Drain on a paper towel lined plate, then salt lightly and serve hot with lemon.

Prep time: 10 minutes
Cook time: 12 minutes
Servings: 4

Macros (approx, per serving): 220 calories, 4 g protein, 16 g carbs, 16 g fat, 4 g fiber, 12 g net carbs

Tips for a crisp coating

Dry wins: Moisture is the enemy, so dry okra well and don’t overcrowd the pan.
Hot oil, steady heat: If the oil is cool, the coating turns pale and soft. Keep it shimmering.
Arrowroot vs coconut flour: Arrowroot fries lighter and crispier. Coconut flour browns fast, so lower heat slightly and flip sooner.

How to prevent slimy okra

Use fresh, small pods: Big pods slime more.
High heat helps: A hot skillet reduces slime quickly.
Keep it dry: Wet okra steams, then slime shows up.

Air fryer option (short variation)

Preheat air fryer to 400°F.
Spray basket and okra lightly with avocado oil spray.
Air fry 10 to 12 minutes, shaking halfway, until crisp and browned.

Southern stewed okra and tomatoes

Description: Cozy okra and tomatoes simmered with onion, garlic, and spices, thickened the Paleo way.

Ingredients

1 tbsp olive oil (or bacon fat)
1 medium yellow onion, diced
3 garlic cloves, minced
1 lb fresh okra, sliced (or 12 oz frozen, thawed and patted dry)
1 can (14.5 oz) diced tomatoes (or 2 cups chopped fresh tomatoes)
2 tbsp tomato paste (optional, for richer flavor)
1/2 cup chicken broth
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/4 tsp cayenne (optional, see spice options)
1 tsp apple cider vinegar (optional, to brighten)

Directions

Heat oil in a skillet over medium heat, then cook onion 5 minutes until soft.
Add garlic and cook 30 seconds.
Stir in okra and cook 4 minutes, stirring often.
Add tomatoes, tomato paste (if using), broth, salt, pepper, smoked paprika, and cayenne.
Simmer uncovered 12 to 18 minutes, stirring now and then, until thickened.
Taste, then add apple cider vinegar if you want a brighter finish.

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4

Macros (approx, per serving): 120 calories, 3 g protein, 14 g carbs, 6 g fat, 4 g fiber, 10 g net carbs

Fresh vs canned tomatoes

Fresh tomatoes: Best in peak season. Chop them small so they break down quickly.
Canned diced tomatoes: Steady flavor year-round, and they thicken nicely as they simmer.
Tomato paste: Optional, but helpful if your tomatoes taste watery.

Spice level options

Mild: Skip cayenne, add extra black pepper.
Medium: 1/4 tsp cayenne (as written).
Hot: 1/2 tsp cayenne, or add a minced jalapeño with the onion.

Thickening without flour

Reduce: Simmer uncovered until the liquid concentrates (best flavor).
Arrowroot slurry: Mix 1 tsp arrowroot with 1 tbsp cool water, stir in, simmer 1 to 2 minutes until glossy.

Bacon-friendly skillet and sheet-pan veggies you can mix and match

Sometimes you just need a dependable formula: bacon (or ghee), garlic, a hot pan, and a vegetable that soaks up flavor. The recipes below work as a mix-and-match set, including prep-friendly roasted carrots. Pair one smoky side with one bright roasted veggie and dinner feels complete.

If you’re cooking bacon for one recipe, cook extra. That saved bacon fat turns “plain vegetables” into something people chase around the platter.

Braised Cabbage with Bacon

Description: Soft, sweet cabbage braised with bacon and onions, finished with a tangy bite.

Ingredients

6 slices bacon, chopped
1 medium yellow onion, sliced
1 small green cabbage, cored and sliced (about 8 cups)
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 cup chicken broth
1 tbsp apple cider vinegar

Directions

Cook bacon in a large skillet over medium heat until crisp.
Add onion, cook 4 minutes until soft.
Add cabbage, salt, and pepper, then toss to coat in bacon fat.
Pour in broth, cover, and simmer 12 to 15 minutes, stirring once or twice.
Uncover, cook 3 minutes to reduce liquid, then stir in vinegar.

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 6

Macros (approx, per serving): 140 calories, 5 g protein, 8 g carbs, 10 g fat, 3 g fiber, 5 g net carbs

Garlic Sautéed Kale

Description: Quick skillet kale with garlic and lemon, bold enough to stand up to any main.

Ingredients

1 tbsp olive oil (or ghee)
4 garlic cloves, thinly sliced
10 oz kale, stems removed, chopped
1/2 tsp kosher salt
1/4 tsp black pepper
1 tbsp lemon juice
2 tbsp water (as needed)

Directions

Heat oil in a skillet over medium heat, then cook garlic 30 seconds until fragrant.
Add kale and salt, toss for 2 minutes until it starts to wilt.
Add water as needed, then cook 3 to 4 minutes until tender.
Finish with pepper and lemon juice.

Prep time: 8 minutes
Cook time: 8 minutes
Servings: 4

Macros (approx, per serving): 80 calories, 3 g protein, 7 g carbs, 5 g fat, 2 g fiber, 5 g net carbs

Sautéed Turnip Greens

Description: Peppery turnip leafy greens cooked with garlic and a splash of vinegar, simple and classic.

Ingredients

1 tbsp bacon fat (or olive oil)
1 small onion, diced
3 garlic cloves, minced
1 lb turnip greens, washed and chopped
1/2 cup chicken broth
1 tbsp apple cider vinegar
1/2 tsp kosher salt
1/4 tsp black pepper
Pinch crushed red pepper flakes (optional)

Directions

Heat bacon fat in a pot over medium heat, then cook onion 5 minutes.
Add garlic and cook 30 seconds.
Add greens, broth, salt, pepper, and red pepper flakes.
Cover and simmer 12 to 18 minutes until tender.
Stir in vinegar, then taste and adjust salt.

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6

Macros (approx, per serving): 60 calories, 3 g protein, 6 g carbs, 3 g fat, 3 g fiber, 3 g net carbs

Green Beans with Bacon and Onion

Description: Snappy green beans tossed with bacon and sweet onion, a weeknight win.

Ingredients

5 slices bacon, chopped
1 medium yellow onion, thinly sliced
1 lb fresh green beans, trimmed
1/3 cup chicken broth
1/2 tsp kosher salt
1/4 tsp black pepper

Directions

Cook bacon in a skillet over medium heat until crisp, then leave 2 tbsp fat in the pan.
Add onion, cook 6 minutes until golden.
Add green beans, broth, salt, and pepper.
Cover and cook 6 to 8 minutes, then uncover and cook 2 minutes to reduce liquid.

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 5

Macros (approx, per serving): 140 calories, 5 g protein, 9 g carbs, 10 g fat, 4 g fiber, 5 g net carbs

Skillet Blackened “Corn” (sautéed zucchini)

Description: Zucchini kernels sautéed with blackened seasoning for a corn-like side without the grain. Variation: Try sautéed squash with the same bold spices.

Ingredients

2 tbsp ghee (or avocado oil)
4 medium zucchini
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne (optional)
3/4 tsp kosher salt
1/2 tsp black pepper
1 tbsp lemon juice (optional)

Directions

Cut zucchini into “corn” pieces by slicing off the seedy center, then dice the firm outer flesh into small cubes.
Heat ghee in a skillet over medium-high heat.
Add zucchini and cook 6 to 8 minutes, stirring now and then, until browned.
Add spices, salt, and pepper, then cook 1 minute more.
Finish with lemon juice if you want extra pop.

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

Macros (approx, per serving): 110 calories, 2 g protein, 7 g carbs, 9 g fat, 2 g fiber, 5 g net carbs

Roasted Asparagus with Lemon

Description: Bright, tender asparagus roasted hot and fast, finished with lemon and pepper.

Ingredients

1 lb asparagus, trimmed
1 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
1 tsp lemon zest
1 tbsp lemon juice

Directions

Heat oven to 425°F.
Toss asparagus with olive oil, salt, and pepper on a sheet pan.
Roast 10 to 12 minutes until crisp-tender.
Finish with lemon zest and lemon juice.

Prep time: 5 minutes
Cook time: 12 minutes
Servings: 4

Macros (approx, per serving): 70 calories, 3 g protein, 5 g carbs, 5 g fat, 2 g fiber, 3 g net carbs

Roasted Brussels Sprouts with Bacon

Description: Crispy Brussels sprouts roasted with bacon for salty edges and caramelized centers.

Ingredients

1 lb Brussels sprouts, halved
4 slices bacon, chopped
1 tbsp olive oil (optional, if bacon is lean)
1/2 tsp kosher salt
1/4 tsp black pepper

Directions

Heat oven to 425°F.
Toss Brussels sprouts with bacon, salt, pepper, and olive oil if needed.
Roast 22 to 28 minutes, stirring once halfway, until browned and crisp.

Prep time: 8 minutes
Cook time: 25 minutes
Servings: 4

Macros (approx, per serving): 180 calories, 6 g protein, 10 g carbs, 13 g fat, 4 g fiber, 6 g net carbs

Maple Roasted Carrots

Description: Roasted carrots with a light maple glaze that tastes like Sunday dinner.

Ingredients

1 lb carrots, peeled and cut into sticks
1 tbsp avocado oil (or melted ghee)
1 tbsp pure maple syrup
3/4 tsp kosher salt
1/4 tsp black pepper
1/4 tsp cinnamon (optional)

Directions

Heat oven to 425°F.
Toss carrots with oil, maple syrup, salt, pepper, and cinnamon if using.
Roast 20 to 25 minutes, turning once, until caramelized.

Prep time: 8 minutes
Cook time: 25 minutes
Servings: 4

Macros (approx, per serving): 110 calories, 1 g protein, 14 g carbs, 6 g fat, 4 g fiber, 10 g net carbs

Roasted Broccoli with Garlic

Description: Crisp-edged broccoli roasted with garlic, simple and loud in the best way.

Ingredients

1 lb broccoli florets
2 tbsp olive oil
3 garlic cloves, minced
3/4 tsp kosher salt
1/4 tsp black pepper
1 tbsp lemon juice (optional)

Directions

Heat oven to 425°F.
Toss broccoli with olive oil, garlic, salt, and pepper.
Roast 16 to 20 minutes, stirring once, until browned at the edges.
Finish with lemon juice if using.

Prep time: 8 minutes
Cook time: 18 minutes
Servings: 4

Macros (approx, per serving): 120 calories, 4 g protein, 8 g carbs, 9 g fat, 3 g fiber, 5 g net carbs

Cauliflower “Grits” (nutritional yeast and ghee)

Description: Creamy cauliflower grits with ghee and nutritional yeast for a cozy, savory bowl.

Ingredients

1 large head cauliflower, cut into florets (about 6 cups)
3 tbsp ghee
2 tbsp nutritional yeast
1/2 tsp garlic powder
3/4 tsp kosher salt
1/4 tsp black pepper
2 to 4 tbsp unsweetened almond milk (optional, for texture)

Directions

Steam cauliflower 10 to 12 minutes until very tender.
Drain well, then let it sit 2 minutes to release steam.
Mash vigorously or pulse in a food processor until grits-like.
Stir in ghee, nutritional yeast, garlic powder, salt, and pepper.
Add almond milk 1 tbsp at a time if you want it looser.

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4

Macros (approx, per serving): 170 calories, 4 g protein, 9 g carbs, 14 g fat, 4 g fiber, 5 g net carbs

Garlic Roasted Butternut Squash

Description: Sweet butternut squash roasted with garlic and olive oil, soft inside with browned edges.

Ingredients

4 cups butternut squash, peeled and cubed (about 1-inch)
2 tbsp olive oil
3 garlic cloves, minced
3/4 tsp kosher salt
1/4 tsp black pepper
1/2 tsp dried thyme (optional)

Directions

Heat oven to 425°F.
Toss squash with olive oil, garlic, salt, pepper, and thyme if using.
Roast 22 to 28 minutes, stirring once, until tender and browned.

Prep time: 12 minutes
Cook time: 25 minutes
Servings: 4

Macros (approx, per serving): 150 calories, 2 g protein, 22 g carbs, 7 g fat, 4 g fiber, 18 g net carbs

Roasted Okra with Lemon

Description: Roasted okra that turns crisp and bright, with lemon keeping the flavor clean.

Ingredients

1 lb fresh okra, halved lengthwise
1 1/2 tbsp olive oil
3/4 tsp kosher salt
1/4 tsp black pepper
1/2 tsp smoked paprika (optional)
1 tbsp lemon juice
1 tsp lemon zest (optional)

Directions

Heat oven to 450°F.
Pat okra dry, then toss with olive oil, salt, pepper, and smoked paprika if using.
Roast cut-side down 12 to 16 minutes until browned.
Finish with lemon juice and lemon zest.

Prep time: 8 minutes
Cook time: 15 minutes
Servings: 4

Macros (approx, per serving): 90 calories, 2 g protein, 8 g carbs, 6 g fat, 3 g fiber, 5 g net carbs

Southern-Style Green Beans (slow-simmered)

Description: Old-school green beans simmered until tender with smoky pork and plenty of savory broth.

Ingredients

1 lb fresh green beans, trimmed
4 slices bacon (or 1 smoked ham hock, 10 to 12 oz)
1 small onion, diced
2 garlic cloves, minced
2 cups chicken broth (or water)
1/2 tsp kosher salt (less if using ham hock)
1/2 tsp black pepper
1 tsp apple cider vinegar (optional)

Directions

Cook bacon in a pot over medium heat until crisp, then remove and chop, leave 1 to 2 tbsp fat in the pot (or add ham hock to the pot with 1 tbsp oil).
Add onion, cook 5 minutes, then add garlic and cook 30 seconds.
Add green beans, broth, salt, and pepper, then add ham hock if using.
Bring to a simmer, cover, and cook 45 to 60 minutes until very tender.
Stir in vinegar if using, then top with chopped bacon before serving (if using bacon).

Prep time: 10 minutes
Cook time: 60 minutes
Servings: 6

Macros (approx, per serving): 90 calories, 4 g protein, 8 g carbs, 5 g fat, 3 g fiber, 5 g net carbs

Creamy and comforting casseroles that still fit a Paleo side dish plan

Casseroles are the warm blanket of Southern side dishes. The trick on Paleo is getting that creamy, spoonable texture without flour, cheese, or canned soup. Here, coconut milk, cashew cream, and blended veggies packed with vitamins and minerals do the heavy lifting, while crispy toppings (hello, onions) bring the “baked-and-bubbly” comfort you want.

These recipes also travel well, which makes them perfect for potlucks, holidays, and Sunday dinner. If you like to plan ahead, most can be assembled early and baked when you’re ready.

Paleo green bean casserole (homemade mushroom soup, crispy onion topping)

This one hits the classic notes: tender green beans, savory mushroom “gravy,” and a crunchy onion top. The homemade sauce tastes like the real deal because mushrooms and garlic bring that deep, cozy flavor.

Ingredients (casserole)

1 1/2 lb green beans, trimmed (fresh or thawed frozen)
1 tbsp ghee (or olive oil for dairy-free)
12 oz cremini mushrooms, finely chopped
1 small yellow onion, finely diced
3 garlic cloves, minced
1 1/2 tsp kosher salt, divided
1/2 tsp black pepper
1 tsp tamari or coconut aminos
1 cup full-fat canned coconut milk (or cashew cream, see below)
1/2 cup chicken broth
1 tbsp lemon juice
1 tbsp arrowroot starch (optional, for thicker sauce)

Ingredients (cashew cream option)

3/4 cup raw cashews, soaked in hot water 20 minutes, drained
3/4 cup warm water
1/4 tsp salt

Ingredients (crispy onion topping)

1 large sweet onion, thinly sliced
1 large egg, beaten (or 3 tbsp aquafaba)
1/3 cup cassava flour (or almond flour)
1/2 tsp kosher salt
1/4 tsp paprika
Avocado oil spray (or 2 tbsp avocado oil)

Directions

Heat oven to 375°F, grease a 9 x 13-inch dish.
Blanch green beans in salted boiling water 4 minutes, drain, pat dry.
If using cashew cream, blend cashews, water, and salt until smooth.
Melt ghee in a skillet over medium heat, cook mushrooms 8 minutes until browned.
Add onion, cook 5 minutes, then add garlic 30 seconds.
Stir in 1 tsp salt, pepper, tamari, coconut milk (or cashew cream), broth, and lemon juice.
Simmer 3 minutes; whisk in arrowroot (if using) and simmer 1 minute.
Stir green beans into sauce, spread in baking dish.
Toss onions with egg (or aquafaba), then coat with flour, salt, and paprika.
Spread onions on a sheet pan, mist with oil, bake 18 to 22 minutes, flipping once.
Bake casserole 20 minutes, top with crispy onions, bake 5 minutes more.

Servings: 8
Macros (approx, per serving): 170 calories, 4 g protein, 12 g carbs, 12 g fat, 3 g fiber

Recipe notes

Whole30 recipes: Use ghee (allowed), skip arrowroot if you prefer, and use coconut aminos (not tamari).
Make-ahead: Make sauce and blanch beans up to 2 days ahead. Store separately, assemble and bake day-of.
Freezer: Freeze casserole (no onion topping) up to 2 months. Thaw overnight, bake, then add fresh crispy onions.
Potluck: Transport un-topped, then add onions right before serving so they stay crisp.

Sweet potato casserole with pecan crumble

Sweet potatoes already taste like comfort food. This version keeps sweet potatoes simple and still feels special, with a toasted pecan top that crunches like a good crumble.

Ingredients (filling)

3 lb sweet potatoes, peeled and cubed
3 tbsp ghee for rich flavor (or coconut oil for dairy-free)
1/3 cup coconut milk
2 tbsp maple syrup or honey (optional, adjust to taste)
1 tsp cinnamon
1/2 tsp kosher salt
1 tsp vanilla extract

Ingredients (optional “set” add-in)

2 large eggs (skip for egg-free)

Ingredients (pecan crumble)

1 cup chopped pecans
1/3 cup almond flour
2 tbsp coconut sugar (optional)
2 tbsp melted ghee (or coconut oil)
1/2 tsp cinnamon
Pinch kosher salt

Directions

Heat oven to 350°F, grease a 2-quart casserole dish.
Boil sweet potatoes 12 to 15 minutes until very tender, drain well.
Mash until smooth, then stir in ghee, coconut milk, maple or honey (if using), cinnamon, salt, and vanilla.
For a firmer slice, whisk in eggs while potatoes are warm (not hot).
Spread into dish.
Mix pecans, almond flour, coconut sugar (if using), ghee, cinnamon, and salt, then sprinkle on top.
Bake in a casserole dish 25 to 30 minutes until hot and lightly browned.

Muffin cup bake time

Grease a 12-cup muffin tin, divide filling and topping.
Bake 18 to 22 minutes at 350°F.

Servings: 10 (or 12 muffins)
Macros (approx, per serving): 240 calories, 3 g protein, 22 g carbs, 16 g fat, 4 g fiber

Recipe notes

Egg-free option: Skip eggs, then bake until the center looks set and no longer glossy.
Make-ahead: Assemble up to 24 hours ahead, cover, refrigerate, then bake.
Freezer: Freeze baked portions up to 2 months. Reheat covered at 325°F until hot.
Potluck: Muffin cups travel best and reheat fast, plus everyone gets a crunchy top.

Paleo “mac” and cheese (cauliflower or broccoli)

This is “mac” energy without the pasta. The sauce tastes cheesy because nutritional yeast, garlic, and a little mustard do what cheddar usually does. Then you bake it until it turns golden and scoopable.

Cauliflower “mac” and cheese (baked)

Ingredients

1 large head cauliflower, cut into small florets (about 6 cups)
2 tbsp ghee for buttery flavor (or olive oil)
3 garlic cloves, minced
1 cup full-fat canned coconut milk
1/2 cup nutritional yeast
1 tsp Dijon mustard
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp lemon juice
1/3 cup Paleo cheese alternative, shredded (optional)
4 slices bacon, cooked and crumbled (optional topping)

Directions

Heat oven to 375°F, grease an 8 x 8-inch dish.
Steam cauliflower 8 to 10 minutes until tender, drain very well.
Warm ghee in a saucepan over medium, cook garlic 30 seconds.
Whisk in coconut milk, nutritional yeast, mustard, salt, pepper, and lemon, simmer 2 minutes.
Stir in cheese alternative (if using) until melted.
Fold sauce into cauliflower for creamy mashed cauliflower texture, spread in dish.
Top with bacon (if using), bake 18 to 22 minutes until bubbling and lightly browned. The result mimics indulgent mashed cauliflower.

Servings: 6
Macros (approx, per serving, without bacon): 190 calories, 6 g protein, 10 g carbs, 14 g fat, 4 g fiber

Broccoli “mac” and cheese (baked)

Ingredients

1 1/2 lb broccoli florets (about 6 cups)
2 tbsp ghee (or olive oil)
1 tsp garlic powder (or 2 minced garlic cloves)
1 cup canned coconut milk
1/2 cup nutritional yeast
1 tsp Dijon mustard
3/4 tsp kosher salt
1/2 tsp black pepper
1 tbsp apple cider vinegar (or lemon juice)
1/3 cup Paleo cheese alternative, shredded (optional)
1/2 cup crushed pork rinds (optional topping for extra crunch)
4 slices bacon, cooked and crumbled (optional topping)

Directions

Heat oven to 375°F, grease an 8 x 8-inch dish.
Steam broccoli 6 to 7 minutes until crisp-tender, drain well.
Whisk ghee, garlic, coconut milk, nutritional yeast, mustard, salt, pepper, and vinegar in a saucepan, simmer 2 minutes.
Stir in cheese alternative (if using) until smooth.
Combine sauce and broccoli, pour into dish.
Top with pork rinds and bacon (if using), bake 15 to 18 minutes until hot and browned.

Servings: 6
Macros (approx, per serving, without toppings): 170 calories, 6 g protein, 9 g carbs, 12 g fat, 3 g fiber

Recipe notes (both versions)

Make-ahead: Make sauce up to 3 days ahead. Rewarm gently, then assemble and bake.
Freezer: Freeze baked casserole up to 2 months. Thaw overnight, reheat covered at 325°F.
Potluck: Bake in a disposable pan, keep toppings separate, then add and broil 2 minutes right before serving.

More cozy bake-and-serve favorites for weeknights and holidays

When you want something that looks like you tried, but doesn’t require fancy steps, these sides show up strong. Each one leans creamy, soft, and savory, with simple Paleo thickeners that still feel like old-school comfort.

Eggplant Casserole

Ingredients

2 medium eggplants, cut into 1/2-inch cubes (about 6 cups)
1 tbsp kosher salt (for sweating)
3 tbsp olive oil, divided
1 small onion, diced
3 garlic cloves, minced
1 can (14.5 oz) crushed tomatoes
1 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp black pepper
1/2 cup cashew cream (or coconut cream)
1/3 cup nutritional yeast

Directions

Toss eggplant with salt, rest 25 minutes, then rinse and pat very dry.
Heat oven to 375°F, grease a 2-quart dish.
Sauté eggplant in 2 tbsp oil over medium-high, 8 to 10 minutes until browned.
Add 1 tbsp oil, onion, cook 5 minutes, then garlic 30 seconds.
Stir in tomatoes, oregano, paprika, pepper, simmer 5 minutes.
Off heat, stir in cashew cream and nutritional yeast.
Pour into dish, bake 20 to 25 minutes until bubbly.

Servings: 6
Macros (approx, per serving): 190 calories, 4 g protein, 16 g carbs, 13 g fat, 6 g fiber

Notes: Make-ahead (assemble 1 day ahead), freezer (freeze baked up to 2 months), potluck (transport covered, uncover last 5 minutes to re-crisp edges).

Creamy Celery Root and Cauliflower Purée

Ingredients

1 large celery root, peeled and cubed (about 4 cups)
1 small head cauliflower, florets (about 4 cups)
3 tbsp ghee (or olive oil)
1/3 cup canned coconut milk
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder

Directions

Steam celery root and cauliflower 15 to 18 minutes until very soft.
Drain well, then blend with ghee, coconut milk, salt, pepper, and garlic powder until smooth.
Spoon into a buttered dish, bake at 375°F for 12 to 15 minutes to set (optional).

Servings: 6
Macros (approx, per serving): 160 calories, 3 g protein, 12 g carbs, 12 g fat, 5 g fiber

Notes: Make-ahead (blend 2 days ahead), freezer (freeze purée up to 2 months), potluck (keep warm in a slow cooker on low).

Coconut Creamed Leeks

Ingredients

4 large leeks, white and light green parts only, sliced and rinsed well
2 tbsp ghee (or olive oil)
1 cup coconut cream
1/2 cup chicken broth
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp Dijon mustard (optional)

Directions

Heat ghee in a skillet over medium, cook leeks 10 minutes until soft.
Add coconut cream, broth, salt, pepper, and mustard (if using).
Simmer 6 to 8 minutes until thick, then bake at 375°F for 10 minutes in a small dish (optional for a “casserole” feel).

Servings: 6
Macros (approx, per serving): 180 calories, 2 g protein, 10 g carbs, 15 g fat, 2 g fiber

Notes: Make-ahead (cook 1 day ahead), freezer (not ideal, texture softens), potluck (reheat gently, coconut cream can split if boiled hard).

Baked Acorn Squash (maple and ghee)

Ingredients

2 acorn squashes, halved and seeded
2 tbsp melted ghee (or coconut oil)
2 tbsp pure maple syrup
1/2 tsp kosher salt
1/2 tsp cinnamon
Pinch black pepper

Directions

Heat oven to 400°F.
Brush squash with ghee, maple, salt, cinnamon, and pepper.
Bake cut-side down 30 minutes, flip, then bake 10 to 15 minutes until very tender.

Servings: 6
Macros (approx, per serving): 160 calories, 2 g protein, 23 g carbs, 8 g fat, 4 g fiber

Notes: Make-ahead (roast earlier, rewarm), freezer (freeze scooped flesh), potluck (transport halves, reheat covered).

Scalloped Potatoes (olive oil or cashew cream)

Ingredients

2 1/2 lb Yukon Gold potatoes, thinly sliced
1 small onion, thinly sliced
2 garlic cloves, minced
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 1/2 cups cashew cream (or full-fat coconut milk)
2 tbsp olive oil
1 tsp dried thyme (optional)

Directions

Heat oven to 375°F, grease a 9 x 13-inch dish.
Layer half the potatoes and onion, sprinkle with half the salt, pepper, and garlic.
Repeat layers, then pour cashew cream over top and drizzle with olive oil.
Cover tightly, bake 55 minutes.
Uncover, bake 20 to 25 minutes until browned and tender.

Servings: 10
Macros (approx, per serving): 230 calories, 4 g protein, 28 g carbs, 12 g fat, 3 g fiber

Notes: Make-ahead (assemble 1 day ahead), freezer (freeze baked portions), potluck (rest 15 minutes before serving so it slices clean).

Butternut Squash Soufflé

Ingredients

3 cups mashed cooked butternut squash (roasted and mashed)
3 tbsp ghee (or coconut oil)
1/4 cup maple syrup or honey
2 large eggs
1 tsp cinnamon
1/2 tsp kosher salt
1 tsp vanilla extract
1/2 cup almond flour
1/2 cup chopped pecans (optional topping)

Directions

Heat oven to 350°F, grease a 2-quart dish.
Whisk butternut squash, ghee, maple, eggs, cinnamon, salt, and vanilla until smooth.
Stir in almond flour, pour into dish, top with pecans (if using).
Bake 30 to 35 minutes until set in the center.

Servings: 8
Macros (approx, per serving, without pecans): 190 calories, 5 g protein, 17 g carbs, 12 g fat, 3 g fiber

Notes: Make-ahead (mix and refrigerate overnight), freezer (freeze baked slices), potluck (serve warm, it holds well for an hour covered).

Crunchy slaws, salads, and pickles that cut through rich Southern mains

Rich Southern mains love a bright sidekick. When you’ve got pulled pork, brisket, fried chicken, or smoky ribs on the plate, crunch and acid keep the meal from feeling heavy. These Paleo-friendly slaws, salads, and pickles bring snap, herbs, and tang without grains or dairy, plus plenty of fiber and antioxidants from the fresh salads.

A quick note before you start: watery salads happen when hot vegetables trap steam, or when you over-salt delicate produce too early. The fixes are simple, cool ingredients fast, drain well, and dress at the right time.

Creamy Paleo dill potato salad (mayo and mustard)

Yukon Golds are the move here. They hold their shape, stay creamy, and don’t turn crumbly like Russets. Steaming keeps the potatoes drier than boiling, which helps the dressing cling instead of sliding off.

Ingredients

2 lb Yukon Gold potatoes, cut into 3/4-inch chunks
1 tsp kosher salt (for cooking water)
1/2 cup Paleo mayo (avocado oil mayo works well)
1 1/2 tbsp Dijon mustard
1 tbsp apple cider vinegar (or pickle juice)
1/2 cup celery, finely diced
1/3 cup red onion, finely diced (or sweet onion)
1/4 cup fresh dill, chopped
2 tbsp chopped dill pickles (optional, extra tang)
3/4 tsp kosher salt (start with 1/2 tsp, then adjust)
1/2 tsp black pepper
4 hard-boiled eggs, chopped (optional, classic add-in)
Paprika, for serving (optional)

Directions

Add potatoes to a steamer basket over simmering water, then cover and steam 12 to 16 minutes until just fork-tender.
Spread potatoes on a sheet pan in a single layer, then cool 10 minutes so steam escapes (this prevents watery salad).
Whisk mayo, mustard, vinegar, salt, and pepper in a large bowl.
Add warm (not hot) potatoes, then toss gently so they absorb dressing instead of sweating it out.
Fold in celery, onion, dill, and pickles (if using).
Fold in chopped eggs (if using).
Cover and chill at least 1 hour before serving, then sprinkle with paprika if you like.

Servings: 8

Macros (approx, per serving, with mayo, without eggs): 220 calories, 3 g protein, 22 g carbs, 14 g fat, 2 g fiber

How to keep potato salad from getting watery

Steam, don’t boil: Boiling adds water you can’t fully dry off.
Cool on a sheet pan: A bowl traps steam, which later turns into liquid.
Dress while warm: Warm potatoes soak up flavor; hot potatoes break down and sweat.

Sweet potato swap (optional, main recipe stays the same)

Use orange-fleshed sweet potatoes and steam 10 to 14 minutes until just tender.
Keep the vinegar, it balances the sweetness.
Add 1/2 tsp smoked paprika to lean into a BBQ-friendly vibe.

Best Paleo coleslaw (bright vinegar version, no mayo)

This Paleo coleslaw stays crisp and clean, even next to the richest plate. Because there’s no mayo, it also travels well for cookouts. The key is a short rest, long enough to soften the cabbage edges but not so long that it turns limp. (Also suitable for AIP recipes, packed with healthy fats from the olive oil.)

Ingredients

6 cups green cabbage, thinly sliced
2 cups purple cabbage, thinly sliced
1 1/2 cups carrots, shredded
1/3 cup thinly sliced green onion (optional)

Pour-over dressing

1/4 cup apple cider vinegar
2 tbsp extra-virgin olive oil
1 1/2 tbsp honey (or maple syrup)
1 tsp Dijon mustard
1 tsp celery seed (optional, but classic)
1 tsp kosher salt
1/2 tsp black pepper
Splash more apple cider vinegar (optional, for extra tang)

Optional add-in

1 medium crisp apple (Honeycrisp or Granny Smith), shredded or matchsticked

Directions

Add cabbages, carrots, and green onion (if using) to a large bowl.
Whisk vinegar, olive oil, honey, mustard, celery seed, salt, and pepper until glossy.
Pour dressing over slaw, then toss well for 30 seconds.
Rest 15 to 20 minutes for best crunch and flavor, then toss again and serve.
For the apple version, add shredded apple right before serving so it stays crisp.

Servings: 8

Macros (approx, per serving, without apple): 95 calories, 1 g protein, 9 g carbs, 6 g fat, 2 g fiber

Crunch tip: If you’re making this ahead, keep the dressing separate and toss 20 minutes before you eat.

Crisp cucumber and cabbage sides with a little kick

These are the sides you reach for when the main dish is smoky, fatty, or saucy. Each recipe has a clear heat path, so you can keep it mild for family dinners or turn it up for spicy BBQ plates.

Cucumber Jalapeño Cilantro Cabbage Slaw

Ingredients

4 cups green cabbage, thinly sliced
1 1/2 cups cucumber, seeded and thinly sliced
1/2 cup cilantro, chopped
1/4 cup red onion, thinly sliced
1 jalapeño, thinly sliced (see heat options)
2 tbsp lime juice
1 1/2 tbsp apple cider vinegar
1 1/2 tbsp olive oil
3/4 tsp kosher salt
1/2 tsp black pepper

Directions

Add cabbage, cucumber, cilantro, onion, and jalapeño to a bowl.
Whisk lime juice, vinegar, olive oil, salt, and pepper.
Pour dressing over slaw, then toss well.
Rest 10 minutes, toss again, then serve.

Servings: 6

Macros (approx, per serving): 70 calories, 1 g protein, 5 g carbs, 5 g fat, 2 g fiber

Heat options

Mild: Remove jalapeño seeds and ribs, then use 1/2 pepper.
Medium: Use 1 seeded jalapeño.
Hot: Use 1 jalapeño with seeds, add a pinch of crushed red pepper.

Marinated Cucumbers and Onions

Ingredients

2 large cucumbers, thinly sliced (about 4 cups)
1/2 medium sweet onion, thinly sliced
1/3 cup apple cider vinegar
2 tbsp water
1 1/2 tbsp olive oil
1 tbsp honey (optional, for that old-school sweet-tang)
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp crushed red pepper (optional)

Directions

Toss cucumbers and onion with salt in a bowl, then rest 10 minutes.
Drain off the liquid (this keeps the marinade bold, not diluted).
Whisk vinegar, water, olive oil, honey (if using), pepper, and crushed red pepper (if using).
Pour over cucumbers and onions, then chill 30 minutes before serving.

Servings: 6

Macros (approx, per serving, with honey): 80 calories, 0 g protein, 6 g carbs, 6 g fat, 1 g fiber

Smashed Cucumber Avocado Salad

This one eats like a cool, crunchy salsa, boosted by healthy fats from the avocado. The trick is keeping the avocado green, which means acid, a tight cover, and adding it at the right time.

Ingredients

3 Persian cucumbers (or 1 large English cucumber), smashed and chopped
1 ripe avocado, diced
2 tbsp lime juice (plus extra to taste)
1 1/2 tbsp olive oil
2 tbsp cilantro, chopped
1 small garlic clove, grated (optional)
3/4 tsp kosher salt
1/2 tsp black pepper
Pinch cayenne (optional)

Directions

Smash cucumbers lightly with the side of a knife, then chop into bite-sized pieces.
Whisk lime juice, olive oil, cilantro, garlic (if using), salt, pepper, and cayenne (if using).
Toss cucumbers with dressing.
Gently fold in avocado right before serving.

Servings: 4

Macros (approx, per serving): 180 calories, 2 g protein, 7 g carbs, 16 g fat, 5 g fiber

How to keep avocado from browning

Use enough lime juice (don’t skimp).
Press plastic wrap directly onto the salad surface if storing.
Add avocado last, especially if you’re prepping ahead.

Watermelon and Cucumber Salad

Sweet, cold watermelon against crisp cucumber is pure summer. A little lime and salt makes it pop, like turning up the volume on a song you already love.

Ingredients

4 cups watermelon, cubed
2 cups cucumber, sliced into half-moons
1/4 cup fresh mint, torn
2 tbsp lime juice
1 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
1 small jalapeño, very thinly sliced (optional)

Directions

Combine watermelon, cucumber, and mint in a large bowl.
Whisk lime juice, olive oil, salt, and pepper.
Pour over salad, then toss gently.
Add jalapeño (if using) and serve right away, or chill 15 minutes.

Servings: 6

Macros (approx, per serving): 85 calories, 1 g protein, 12 g carbs, 4 g fat, 1 g fiber

Pickles, ferments, and retro Southern favorites (made Paleo-friendly)

These sides do two jobs at once. They add crunch and tang, and they also wake up everything else on the plate. For quick pickles, keep jars and tools clean and store in the fridge. For ferments, salt does the safety work, so measure it carefully.

Food safety baseline: If a ferment smells rotten, looks fuzzy, or turns slimy, toss it. Clean, sour, and pickle-like is what you want.

Seven-Layer Salad (bacon, eggs, paleo mayo)

Ingredients

6 cups chopped romaine (or iceberg for the classic crunch)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup red bell pepper, diced
1/2 cup red onion, thinly sliced
1 cup frozen peas, thawed (optional, not strict Paleo but common in the classic)
8 slices bacon, cooked and crumbled
6 hard-boiled eggs, chopped

Dressing

3/4 cup Paleo mayo
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp honey (optional)
3/4 tsp kosher salt
1/2 tsp black pepper

Directions

Whisk dressing ingredients until smooth.
In a clear bowl or trifle dish, layer romaine, tomatoes, cucumber, bell pepper, onion, and peas (if using).
Spread dressing evenly over the top, sealing to the edges.
Top with bacon and eggs.
Cover and chill 4 hours (or overnight), then scoop straight down to serve.

Servings: 10

Macros (approx, per serving): 260 calories, 9 g protein, 7 g carbs, 22 g fat, 2 g fiber

Beet and Egg Salad

Ingredients

4 medium beets, roasted and diced (about 3 cups)
6 hard-boiled eggs, chopped
1/3 cup Paleo mayo
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 tbsp chopped dill (or parsley)
3/4 tsp kosher salt
1/2 tsp black pepper

Directions

Roast beets at 400°F, wrapped in foil, 45 to 60 minutes until tender, then cool, peel, and dice.
Whisk mayo, mustard, vinegar, salt, and pepper in a bowl.
Fold in beets, eggs, and dill.
Chill 1 hour before serving for best flavor.

Servings: 6

Macros (approx, per serving): 210 calories, 8 g protein, 12 g carbs, 14 g fat, 2 g fiber

Broccoli Salad with Bacon and Dried Cranberries (no sugar added)

Ingredients

6 cups broccoli florets, chopped small
1/2 cup red onion, finely diced
1/2 cup no-sugar-added dried cranberries (or 1/2 cup chopped dates)
1/2 cup sunflower seeds (or chopped pecans)
8 slices bacon, cooked and crumbled

Dressing

1/2 cup Paleo mayo
1 1/2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp honey (optional, skip if using dates)
3/4 tsp kosher salt
1/2 tsp black pepper

Directions

Whisk dressing ingredients until smooth.
Toss broccoli, onion, cranberries (or dates), and seeds in a large bowl.
Add dressing and toss until coated.
Fold in bacon right before serving (or it softens).
Chill 30 minutes to let the broccoli relax slightly.

Servings: 8

Macros (approx, per serving, with cranberries and mayo): 240 calories, 6 g protein, 12 g carbs, 18 g fat, 3 g fiber

Fermented Turnips (Sauerrüben)

This is an old, sharp ferment that loves pork. It’s crunchy, garlicky if you want it, and beautifully sour.

You’ll need

1 quart jar (32 oz), clean
A fermentation weight (or a small zip-top bag filled with brine)

Ingredients

1 1/2 lb turnips, peeled and cut into matchsticks or thin slices
3 to 4 garlic cloves (optional)
1 tsp caraway seeds (optional)
Non-iodized salt

**Brine

Southern starches and snacky sides without grains (roots, “breads,” and fruit)

Southern sides often come down to one thing, something hearty to scoop, dip, or pile next to the main. When you skip grains and dairy, roots, squash, and ripe fruit step in fast. These recipes keep the comfort, keep the texture, and still fit a Paleo table, whether you’re feeding a weeknight crew or setting out a Sunday spread.

A good rule here is simple: dry surfaces, hot pans, and enough salt. That’s how you get crisp sweet potato fries, browned potatoes, and roasted fruit that tastes like dessert without trying.

Potatoes and root veggies that feel like Sunday dinner

These roasted vegetables and other sides make a plate look “finished.” You’ll get crisp edges, soft centers, and the kind of savory smell that pulls people into the kitchen. Favorites include sweet potato fries alongside other roasted vegetables for that perfect crunch.

For crisp results, spread food out. Crowding turns roasting into steaming.

Skillet Fried Potatoes and Onions

Ingredients

2 lb Yukon Gold potatoes, sliced 1/4-inch thick
1 medium yellow onion, thinly sliced
3 tbsp avocado oil (or bacon fat)
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1/2 tsp smoked paprika (optional)
2 tbsp chopped parsley (optional)

Directions

Rinse sliced potatoes, then pat very dry (this helps browning).
Heat avocado oil for high-heat frying in a large cast-iron skillet over medium-high until shimmering.
Add potatoes in an even layer, then don’t stir for 3 to 4 minutes.
Flip, then cook 8 to 10 minutes more, stirring only every few minutes.
Add onion, salt, pepper, and paprika, then cook 6 to 8 minutes until onions soften and edges crisp.
Taste, adjust salt, then finish with parsley.

Servings: 6
Macros (approx, per serving): 190 calories, 3 g protein, 27 g carbs, 8 g fat, 3 g fiber

Crisping tip: Dry potatoes well, then leave them alone early so a crust forms.
Hold warm: Keep on a sheet pan in a 200°F oven up to 30 minutes.

Crispy Smashed Potatoes

Ingredients

2 lb baby potatoes
2 tbsp avocado oil (or melted ghee)
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
2 tbsp chopped chives (optional)

Directions

Heat oven to 450°F, line a sheet pan with parchment.
Boil potatoes in salted water 15 to 18 minutes until fork-tender, then drain.
Steam-dry 5 minutes, then place on pan and smash to 1/2-inch thick.
Brush tops with oil, then season with salt, pepper, and garlic powder as a key seasoning.
Roast 20 minutes, flip, then roast 10 to 15 minutes until deeply browned.
Top with chives and serve.

Servings: 6
Macros (approx, per serving): 180 calories, 3 g protein, 28 g carbs, 7 g fat, 3 g fiber

Crisping tip: Let boiled potatoes steam-dry so they roast, not soften.
Hold warm: Keep on the hot sheet pan, loosely tented, in a 200°F oven.

Roasted Root Vegetables with Pecan Topping

Ingredients

2 cups carrots, cut into 1-inch chunks
2 cups parsnips, cut into 1-inch chunks
2 cups sweet potatoes, cubed
1 small red onion, cut into wedges
3 tbsp avocado oil
1 1/4 tsp kosher salt, divided
1/2 tsp black pepper
1 tsp dried thyme (optional)

Pecan topping

1/2 cup chopped pecans
1 tbsp melted ghee (or avocado oil)
1/2 tsp cinnamon (optional)
Pinch salt

Directions

Heat oven to 425°F, preheat a sheet pan for 5 minutes.
Toss these roasted vegetables with oil, 1 tsp salt, pepper, and thyme.
Spread on hot pan, roast 25 to 35 minutes, stirring once, until browned and tender.
Mix pecans with ghee, cinnamon (if using), and a pinch of salt.
Scatter pecans over the roasted vegetables, roast 3 to 5 minutes until toasted.

Servings: 8
Macros (approx, per serving): 170 calories, 2 g protein, 19 g carbs, 10 g fat, 4 g fiber

Crisping tip: Preheat the pan so the first contact sizzles.
Hold warm: Cover loosely with foil, keep at 200°F up to 45 minutes.

Sweet Potato Fries (oven + air fryer)

Ingredients

2 lb sweet potatoes, cut into 1/4-inch sticks
2 tbsp avocado oil
2 tbsp arrowroot starch (optional, for extra crisp)
1 tsp kosher salt, divided
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp black pepper

Directions (oven)

Soak sweet potato fries in cold water 30 minutes (optional, helps crisp), then drain and dry very well.
Heat oven to 450°F, preheat a sheet pan 5 minutes.
Toss sweet potato fries with oil, arrowroot (if using), 3/4 tsp salt, and spices.
Spread in a single layer, roast 15 minutes.
Flip, then roast 10 to 15 minutes until browned.
Salt with remaining 1/4 tsp right before serving.

Directions (air fryer)

Preheat air fryer to 400°F.
Air fry sweet potato fries in batches 10 to 14 minutes, shaking twice, until crisped to your liking.

Servings: 6
Macros (approx, per serving): 180 calories, 2 g protein, 29 g carbs, 7 g fat, 4 g fiber

Crisping tip: Arrowroot helps, but drying well matters more.
Hold warm: Keep on a rack-lined pan at 225°F, don’t cover (covering traps steam).

Roasted Sweet Potatoes with Rosemary

Ingredients

2 lb sweet potatoes, cubed 3/4-inch
2 1/2 tbsp avocado oil (or melted ghee)
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tsp kosher salt
1/2 tsp black pepper

Directions

Heat oven to 425°F.
Toss sweet potatoes with oil, rosemary, salt, and pepper.
Roast these roasted vegetables 25 to 35 minutes, stirring once, until browned and tender.

Servings: 6
Macros (approx, per serving): 190 calories, 2 g protein, 30 g carbs, 7 g fat, 4 g fiber

Crisping tip: Cut evenly, then roast hot so edges caramelize.
Hold warm: Keep covered loosely at 200°F up to 45 minutes.

Baked Sweet Potatoes with Cinnamon

Ingredients

6 medium sweet potatoes (about 2 1/2 to 3 lb)
2 tbsp ghee (or coconut oil)
1 tsp cinnamon
1/2 tsp kosher salt
1 tsp honey (optional)

Directions

Heat oven to 400°F.
Pierce each sweet potato 4 to 6 times with a fork.
Bake 50 to 65 minutes until very soft.
Split and fluff, then top with ghee, cinnamon, salt, and honey (if using).

Servings: 6
Macros (approx, per serving, without honey): 220 calories, 4 g protein, 41 g carbs, 6 g fat, 6 g fiber

Crisping tip: For drier skins, bake directly on the rack with a sheet pan below.
Hold warm: Wrap in foil, hold in a 200°F oven up to 1 hour.

Turnip Fries (oven + air fryer)

Ingredients

2 lb turnips, peeled, cut into 1/4-inch sticks
2 tbsp avocado oil
1 tbsp tapioca starch (optional, helps browning)
1 tsp kosher salt, divided
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp black pepper

Directions (oven)

Soak cut turnips 20 minutes in cold water (optional), then drain and dry very well.
Heat oven to 450°F, preheat a sheet pan 5 minutes.
Toss with oil, tapioca (if using), 3/4 tsp salt, salt and pepper.
Roast 15 minutes, flip, then roast 10 to 15 minutes until browned.
Finish with remaining 1/4 tsp salt.

Directions (air fryer)

Preheat to 400°F.
Air fry 10 to 14 minutes, shaking twice, until crisp at the edges.

Servings: 6
Macros (approx, per serving): 95 calories, 2 g protein, 14 g carbs, 4 g fat, 4 g fiber

Crisping tip: Turnips hold water, so drying is non-negotiable.
Hold warm: Keep on a rack-lined pan at 225°F, uncovered.

Garlic Mashed Potatoes (with ghee)

Ingredients

2 1/2 lb Yukon Gold potatoes, peeled and cubed
4 tbsp ghee
1/2 cup unsweetened almond milk (or coconut milk)
4 garlic cloves, smashed
1 1/4 tsp kosher salt, plus more to taste
1/2 tsp black pepper
2 tbsp chopped chives (optional)

Directions

Add potatoes and garlic to a pot, cover with cold water, then salt the water.
Boil 12 to 15 minutes until very tender, then drain well.
Return to pot, let steam off 2 minutes.
Mash, then stir in ghee and almond milk until creamy.
Season with salt and pepper, then top with chives.

Servings: 8
Macros (approx, per serving): 190 calories, 3 g protein, 29 g carbs, 7 g fat, 3 g fiber

Creamy tip: Steam off extra moisture before mashing.
Hold warm: Keep covered in a warm pot over very low heat, stir in a splash of milk if it tightens.

Grain-free “bread” and fried bites for dipping, snacking, and game day

These are the gluten-free sides that give you the “set it out and watch it disappear” vibe. They’re built for sauces, so you still get that snack table feeling without cornmeal, wheat flour, or cheese.

Cajun Cornbread (almond and coconut flour)

Ingredients

1 1/2 cups almond flour
3 tbsp coconut flour
1 tbsp baking powder
1 1/4 tsp kosher salt
1 1/2 tsp Cajun seasoning (check for sugar-free)
3 large eggs
1/3 cup melted ghee (or avocado oil)
1 cup full-fat canned coconut milk
1 tbsp apple cider vinegar
1 tbsp honey (optional)

Directions

Heat oven to 375°F, grease an 8 x 8-inch pan.
Whisk flours, baking powder, salt, and Cajun seasoning.
Whisk eggs, ghee, coconut milk, vinegar, and honey (if using).
Stir wet into dry, rest 3 minutes to thicken.
Bake 20 to 24 minutes until set and golden.

Servings: 9
Macros (approx, per piece): 220 calories, 7 g protein, 8 g carbs, 19 g fat, 3 g fiber

Best dip pairing: Hot sauce mayo made with avocado oil mayo.

Smoky Southern Cornbread (with bacon and greens)

Ingredients

6 slices bacon
1 cup finely chopped collards or kale (packed)
1 1/2 cups almond flour
3 tbsp tapioca flour
1 tbsp baking powder
1 tsp kosher salt
1/2 tsp black pepper
1 tsp smoked paprika
4 large eggs
3/4 cup full-fat canned coconut milk
1 tbsp apple cider vinegar

Directions

Heat oven to 375°F, grease an 8 x 8-inch pan.
Cook bacon until crisp, reserve 2 tbsp fat, chop bacon.
Sauté greens in bacon fat 2 minutes to wilt, then cool slightly.
Whisk dry ingredients in a bowl.
Whisk eggs, coconut milk, and vinegar, then stir into dry.
Fold in bacon and greens.
Bake 22 to 26 minutes until set.

Servings: 9
Macros (approx, per piece): 210 calories, 9 g protein, 6 g carbs, 18 g fat, 2 g fiber

Best dip pairing: Salsa (fresh tomato salsa or pico-style).

Bacon Wrapped Dates

Ingredients

16 Medjool dates, pitted
8 slices bacon, cut in half
16 raw almonds (optional, for stuffing)
1/2 tsp smoked paprika (optional)
Black pepper, to taste

Directions

Heat oven to 400°F, line a sheet pan with parchment.
Stuff each date with an almond (if using).
Wrap with bacon, seam-side down.
Sprinkle with paprika and pepper.
Bake 18 to 24 minutes, turning once, until bacon crisps.
Drain briefly on paper towels before serving.

Servings: 8 (2 pieces each)
Macros (approx, per 2 pieces, with almond): 230 calories, 6 g protein, 21 g carbs, 15 g fat, 3 g fiber

Best dip pairing: Spicy mustard mixed with a little Paleo mayo.

Zucchini Chips (oven + air fryer)

Ingredients

2 medium zucchini, sliced very thin (1/8-inch)
1 1/2 tbsp avocado oil
3/4 tsp kosher salt
1/2 tsp garlic powder
1/4 tsp black pepper

Directions (oven)

Heat oven to 250°F, line 2 sheet pans with parchment.
Salt zucchini slices, rest 10 minutes, then blot very dry.
Toss with oil, garlic powder, and pepper.
Spread in a single layer, bake 60 to 90 minutes, flipping once, until crisp.

Directions (air fryer)

Preheat to 300°F.
Air fry in a single layer 12 to 18 minutes, shaking often, until crisp.

Servings: 4
Macros (approx, per serving): 70 calories, 2 g protein, 5 g carbs, 5 g fat, 2 g fiber

Best dip pairing: Paleo ranch (avocado oil mayo base). Pair these chips with zucchini pasta as a light pairing alternative.

Jalapeño Popper Bites (dairy-free)

Ingredients

10 oz baby bell peppers, halved and seeded (or 10 jalapeños, halved and seeded)
8 oz dairy-free cream cheese alternative (check ingredients)
1/4 cup avocado oil mayo
1 tsp garlic powder
1/2 tsp kosher salt
6 slices bacon, cooked and crumbled
2 tbsp chopped green onion (optional)

Directions

Heat oven to 400°F, line a sheet pan with parchment.
Mix dairy-free cream cheese, mayo, garlic powder, salt, bacon, and green onion (if using).
Fill pepper halves generously.
Bake 12 to 15 minutes until hot and lightly browned on top.

Servings: 6
Macros (approx, per serving): 240 calories, 7 g protein, 6 g carbs, 20 g fat, 2 g fiber

Best dip pairing: Hot sauce, straight up, or mixed into mayo.

Crispy Onion Strings (cassava flour dredge)

Ingredients

1 large sweet onion, very thinly sliced
1/2 cup cassava flour
1 tbsp arrowroot starch (optional, extra crisp)
1 tsp kosher salt
1/2 tsp paprika
1/4 tsp black pepper
1 large egg
2 tbsp water
Avocado oil, for frying (about 1/2 inch in the skillet)

Directions (skillet fry)

Separate onion slices into strings, pat dry.
Whisk egg and water in a bowl.
Mix cassava flour, arrowroot (if using), salt, paprika, and pepper in another bowl.
Dip onions in egg, then toss in flour mix, shake off excess.
Heat avocado oil for high-heat frying over medium-high until shimmering.
Fry in small batches 1 to 2 minutes per side until deep golden.
Drain on paper towels, salt lightly, serve fast.

Directions (oven)

Heat oven to 425°F, place a wire rack on a sheet pan, oil the rack lightly.
Coat onions as above, arrange on rack, spray lightly with avocado oil.
Bake 18 to 22 minutes, flipping once, until crisp.

Directions (air fryer)

Preheat to 400°F.
Air fry 8 to 12 minutes, shaking twice, until browned and crisp.

Servings: 6
Macros (approx, per serving, baked): 120 calories, 2 g protein, 22 g carbs, 3 g fat, 2 g fiber

Best dip pairing: Paleo ranch, or salsa for a lighter bite.

Fruit-forward Southern sides that still fit Paleo

Fruit on heat is a Southern trick that never gets old. The sugars concentrate, the edges caramelize, and suddenly a simple peach looks like it belongs at a cookout.

Ripe fruit note: Choose fruit that smells sweet and yields slightly when pressed. If it’s rock-hard, it won’t soften nicely on the grill.

BBQ Grilled Peaches (grill + oven)

Ingredients

4 ripe peaches, halved and pitted
1 tbsp avocado oil (or melted ghee)
1 1/2 tsp cinnamon
Pinch kosher salt
2 tbsp honey (optional)
1 tbsp fresh lemon juice

Directions (grill)

Preheat grill to medium-high, clean and oil grates.
Brush peaches with oil, then sprinkle with cinnamon and a pinch of salt.
Grill cut-side down 3 to 4 minutes, then flip 2 minutes more.
Drizzle with honey (if using) and lemon juice before serving.

Directions (oven)

Heat oven to 450°F.
Place peaches cut-side up on a sheet pan, brush with oil, season as above.
Roast 10 to 14 minutes until tender and browned at the edges.
Finish with honey (if using) and lemon.

Servings: 8 (1/2 peach each)
Macros (approx, per serving, without honey): 60 calories, 1 g protein, 15 g carbs, 0 g fat, 2 g fiber

Honey-Rosemary Roasted Figs

Ingredients

12 fresh figs, halved
1 tbsp avocado oil (or melted ghee)
1 1/2 tbsp honey
1 tsp fresh rosemary, finely chopped
Pinch kosher salt
1 tbsp balsamic vinegar (optional, check ingredients)

Directions

Heat oven to 425°F.
Place figs cut-side up on a parchment-lined sheet pan.
Drizzle with oil and honey, sprinkle rosemary and salt.
Roast 10 to 14 minutes until bubbling and soft.
Add a few drops of balsamic (if using) right before serving.

Servings: 6
Macros (approx, per serving): 110 calories, 1 g protein, 18 g carbs, 4 g fat, 3 g fiber

Honey Lime Basil Fruit Salad

Ingredients

2 cups watermelon, cubed
2 cups pineapple, cubed
2 cups strawberries, halved
2 ripe peaches (or nectarines), sliced
Zest of 1 lime
2 tbsp lime juice
1 1/2 tbsp honey
1/4 cup fresh basil, torn
Pinch kosher salt

Directions

Add fruit to a large bowl.
Whisk lime zest, lime juice, honey, and salt.
Pour over fruit, toss gently.
Fold in basil right before serving (it bruises if mixed too early).

Servings: 8
Macros (approx, per serving): 120 calories, 1 g protein, 30 g carbs, 0 g fat, 3 g fiber

Bacon Wrapped Peaches (grill + oven)

Ingredients

3 ripe peaches, cut into 8 wedges each (24 wedges)
12 slices bacon, cut in half
1/2 tsp black pepper
1 tsp smoked paprika (optional)

Directions (grill)

Preheat grill to medium.
Wrap 2 peach wedges with each half-slice of bacon, secure with toothpicks.
Season with pepper and paprika (if using).
Grill 10 to 14 minutes, turning often, until bacon cooks through and peaches soften.

Directions (oven)

Heat oven to 425°F, set a rack over a sheet pan.
Arrange wrapped peaches on the rack.
Bake 18 to 24 minutes, turning once, until bacon is crisp.

Servings: 6 (4 pieces each)
Macros (approx, per serving): 260 calories, 9 g protein, 16 g carbs, 18 g fat, 2 g fiber

Quick Southern Paleo swaps that make these recipes work every time

The best Paleo sides don’t rely on fancy tricks. They rely on the right fat, the right flour, and a few structure helpers so food browns, holds together, and tastes like it belongs on a Southern table.

Mayo that behaves like the real thing

Use avocado oil mayo for clean flavor and stable texture. Primal Kitchen is a common option.
For dips, thin mayo with lemon juice or pickle juice, then add garlic, dill, or hot sauce.

Fats that bring the “Southern” flavor

Ghee: Gives mashed potatoes and cornbread a buttery taste, with no milk solids for most people.
Bacon fat: Best for skillet potatoes, onion strings, and anything you want to taste like a diner side.
Avocado oil: Neutral, high-heat friendly, and great for fries and roasting.

Flours and starches for coating and crisping

Arrowroot: Light, crisp finish (great on fries and dredges). It can soften if covered.
Tapioca: Chewier and a little more “snap,” helpful in fries and baked coatings.
Cassava flour: The closest feel to all-purpose for dredging onion strings, and it browns nicely.
Almond flour: Rich and flavorful, but it browns fast, so watch your heat.
Coconut flour: Very absorbent, use small amounts, and expect a more cakey texture.

Cornbread structure (so it slices, not crumbles)

Almond meal or almond flour: Creates the base and keeps it tender.
Eggs: Provide the lift and “hold,” especially when you add mix-ins like bacon and greens.
Baking powder: Gives rise without yeast.
Acid (apple cider vinegar): Reacts with baking powder and brightens flavor.
Sweetener choice: Honey adds classic cornbread warmth, but you can skip it if you want a savory wedge.

If you are doing Whole30

Skip honey and maple syrup in cornbread and fruit recipes, or serve fruit plain.
Choose compliant bacon and Cajun seasoning (no sugar, no additives).
Stick with ghee, avocado oil, and compliant mayo.

If you have nut allergies

For “cornbread,” use cassava flour plus coconut flour in place of almond flour (expect a lighter, slightly more springy crumb).
For stuffing dates, swap almonds for pumpkin seeds, or leave them unstuffed.
For pecan topping, use toasted sunflower seeds for crunch.

Enjoy:

These 50 Southern Paleo side dishes make it easy to keep the comfort, while sticking to real-food ingredients. The simplest way to build a satisfying plate is to choose one green, one creamy, one crunchy, and one starchy side, because that mix keeps flavors and textures balanced.

Start with a green like sautéed kale, turnip greens, or slow-simmered green beans. Next, add a creamy pick such as cauliflower grits, celery root and cauliflower purée, or a baked “mac” style casserole. Then bring in crunch with vinegar slaw, quick-pickled onions, cucumber salads, or crispy onion strings. Finally, round it out with a starchy option like skillet potatoes and onions, smashed potatoes, sweet potato fries, or roasted sweet potatoes.

For weeknight main dishes like chicken dinner, pair roasted broccoli, cauliflower grits, vinegar slaw, and smashed potatoes. For a BBQ cookout, go with green beans with bacon, paleo potato salad, pickled Vidalias, and grilled peaches. For holiday ham, try sweet potato casserole with pecan crumble, braised cabbage with bacon, fermented turnips, and roasted root vegetables.

Save this list, then rotate a few Paleo side dishes each week, so your healthy lifestyle stays fresh and Paleo never feels repetitive. These vegetable side dishes deliver vitamins and minerals from the produce section, supporting your table all year. Share your favorites in the comments, and note any needs like Whole30 recipes, AIP recipes, Gluten-free sides, egg-free, or nut-free so the next round can match your table.