Paleo Side Dishes: 12 Grain-Free Sides for Chicken, Steak and Holidays

By Paleo Life Coach Editorial Team · Last updated November 6, 2026 · Sources checked October 8, 2026: USDA FoodData Central, FoodSafety.gov, FDA and USDA FSIS

The chicken is seasoned, and the part of dinner that used to be rice, rolls or mac and cheese is a blank. Most lists of paleo side dishes are forty links and no way to choose. This one starts from the main: what’s on the platter decides which sides belong beside it, how many carbs they add, and whether they fit in the oven you’re already using.

These are written recipes with nutrition calculated from USDA data. They haven’t been kitchen-tested, so treat every time as an estimate.

What counts as a paleo side dish?

A paleo side dish is any vegetable, root or fruit dish made without grains, legumes, dairy or refined sugar, the standard paleo diet exclusions. That rules out rice, pasta, bread, corn, beans and cream or cheese sauces. Sort what’s left by the job it does:

• Starchy sides take the place of rice and potatoes: sweet potato, plantain and winter squash. They carry most of the carbs.
• Green sides add bulk and fiber for few carbs: broccoli, asparagus, zucchini, mushrooms and cauliflower as rice or mash.
• Raw, acidic sides cut through fat: vinegar slaw and cucumber-tomato salad.

White potatoes are the gray area. Strict paleo and the autoimmune protocol leave them out, while many flexible paleo eaters include them; our paleo potato recipes cover that approach. None of the 12 sides here uses white potato, nuts, eggs or dairy.

Which paleo sides go with which main?

Pick one side from each column: a starch for energy, a green for volume and something sharp to balance the meat’s fat. Numbers refer to the recipes below.

Which paleo sides go with which main?

Main	Starchy side	Green side	Raw or acidic side	Why the match works
Roast chicken	1. Butternut squash or 2. Sweet potatoes	5. Roasted broccoli	11. Vinegar coleslaw	Mild meat takes a sweet root and a sharp slaw. Roots share its oven.
Steak	2. Sweet potatoes	9. Mushrooms and onions or 6. Asparagus	12. Cucumber-tomato salad	Rich meat wants lean, savory sides and one juicy, acidic one.
Burgers without buns	3. Plantain rounds	10. Zucchini planks	11. Vinegar coleslaw	Plantain rounds do the job of fries; slaw supplies crunch and tang.
Pork chops or tenderloin	1. Butternut squash	7. Mashed cauliflower or 5. Roasted broccoli	11. Vinegar coleslaw	Pork suits sweet and sour together. Tenderloin roasts at the vegetables’ heat.
Pulled pork, ribs and barbecue	3. Plantain rounds or 2. Sweet potatoes	10. Zucchini planks, grilled	11. Coleslaw and 12. Cucumber-tomato salad	Smoky, fatty meat needs vinegar. Both salads are made ahead.
Salmon or white fish	8. Cauliflower rice	6. Asparagus	12. Cucumber-tomato salad	Fish cooks in minutes, so the sides should too.
Holiday turkey or ham	1. Butternut squash and 4. Roasted carrots	7. Mashed cauliflower	11. Vinegar coleslaw	The oven is full for hours, so use one stovetop side and one cold side.

For stuffing, gravy, cranberry sauce and pie, use our paleo Thanksgiving menu; the sides here are different recipes that slot in beside it.

How many carbs are in each paleo side dish?

The 12 sides span an 11-fold range, from 4.5 g of carbohydrate in a serving of asparagus to 49.3 g in a serving of plantain rounds. Paleo has no official carb limit; our paleo carbs per day guide works through a practical range of about 100 to 175 g and a sample day of about 140 g. The last column is one serving’s share of that day.

How many carbs are in each paleo side dish?

Side (one serving)	Calories	Carbs (g)	Fiber (g)	Net carbs (g)	Fat (g)	Share of a 140 g day
3. Green plantain rounds	235	49.3	3.0	46.4	3.6	35%
2. Baked sweet potato	152	26.2	3.9	22.3	4.6	19%
1. Butternut squash	107	20.0	3.5	16.5	3.6	14%
4. Roasted carrots	78	11.3	3.3	8.0	3.7	8%
7. Mashed cauliflower	112	10.5	4.1	6.4	7.3	8%
5. Roasted broccoli	97	10.4	3.7	6.7	5.6	7%
9. Mushrooms and onions	72	7.8	1.8	5.9	3.8	6%
12. Cucumber-tomato salad	60	6.7	1.5	5.2	3.6	5%
8. Cauliflower rice	63	6.6	2.5	4.0	3.8	5%
11. Vinegar coleslaw	69	6.5	2.5	4.1	4.7	5%
10. Zucchini planks	56	4.8	1.5	3.4	3.9	3%
6. Roasted asparagus	43	4.5	2.4	2.1	2.4	3%

Calculated by dividing each batch by its servings, from raw-weight USDA FoodData Central SR Legacy entries: butternut squash 169295, sweet potato 168482, green plantain 168215, carrots 170393, broccoli 170379, asparagus 168389, cauliflower 169986, white mushrooms 169251, onion 170000, zucchini 169291, green cabbage 169975, red cabbage 169977, scallions 170005, cucumber 168409, tomatoes 170457, olive oil 171413, avocado oil 173573, lemon juice 167747, lime juice 168156, cider vinegar 173469, red wine vinegar 172240, yellow mustard 172234, garlic 169230, parsley 170416, cilantro 169997, chives 169994 and thyme 173470. Net carbs are carbohydrate minus fiber. Salt, pepper and dried spices aren’t counted, and red onion uses the generic onion entry.

Only three sides are really “carbs.” Everything from carrots down costs 8% of the day or less, so the starch is the one choice that moves your total.

The swaps do what they promise. A serving of the cauliflower rice has 6.6 g of carbohydrate; USDA’s cup of cooked white rice (158 g, FDC 168878) has 44.6 g, so the swap removes 85%. The mashed cauliflower has 10.5 g against 35.3 g in a cup of mashed potatoes made with milk and butter (210 g, FDC 168555), a 70% cut, at 112 calories instead of 237. Our is rice paleo article covers why rice itself is out.

The same main can be two different dinners. With one serving of each side:

• Fish with cauliflower rice, asparagus and cucumber-tomato salad: 17.7 g of carbs, 166 calories from the sides.
• Roast chicken with butternut, broccoli and coleslaw: 36.9 g, 273 calories.
• Burgers with plantain rounds, coleslaw and cucumber-tomato salad: 62.5 g, 364 calories.

To go lower, drop the starch and double a green side. If you manage diabetes or take medication that affects blood sugar, set carb targets with your doctor or a registered dietitian, not from a recipe table.

Oil is the hidden variable: it supplies 13% to 58% of the calories in these recipes, and one extra tablespoon in a four-serving batch adds about 30 calories a plate. Our paleo cooking oils guide covers why olive and avocado oil are the defaults.

Which sides can share the oven with the main?

Root and squash sides tolerate whatever temperature the roast needs; fast green sides do better cooked hot while the meat rests. The federal roasting charts on FoodSafety.gov say to set the oven to 325°F or higher for meat and poultry. They list 325°F for whole turkey, ham and beef rib roast, 350°F for whole chicken and pork loin roast, and 425°F to 450°F for pork tenderloin.

Which sides can share the oven with the main?

Side	Recipe setting	Beside a 350°F chicken or pork loin	Beside a 325°F turkey or ham	Active prep
1. Butternut squash	425°F, 25-30 min	40-45 min	45-55 min, then brown during the rest	10 min
2. Baked sweet potatoes	400°F, 45-55 min	55-65 min	65-75 min	3 min
3. Plantain rounds	425°F, 20-25 min	30-35 min, less crisp	Wait for the rest	10 min
4. Roasted carrots	425°F, 20-25 min	30-40 min	40-45 min	8 min
5. Roasted broccoli	425°F, 15-20 min	25-30 min, softer	Wait for the rest	5 min
6. Roasted asparagus	425°F, 8-12 min	15-18 min	Wait for the rest	3 min
10. Zucchini planks	Broiler or grill, 6-8 min	After the roast comes out	After the roast comes out	8 min
7, 8, 9. Mashed cauliflower, cauliflower rice, mushrooms	Stovetop, 10-15 min	No oven needed	No oven needed	8-15 min
11, 12. Coleslaw, cucumber-tomato salad	No cooking	Make ahead	Make ahead	10-15 min

Oven settings for the mains: FoodSafety.gov Meat and Poultry Roasting Charts (last reviewed September 21, 2023). Side times are our estimates for written recipes, not tested figures.

“Wait for the rest” is the holiday trick. When the turkey or roast comes out, turn the oven to 425°F and slide in the broccoli or asparagus while the meat rests. Judge the meat by thermometer, not the clock: FoodSafety.gov’s chart gives 165°F for poultry, 145°F with a 3-minute rest for steaks, chops, roasts and raw ham, 160°F for ground meat and 145°F for fish.

Starchy paleo sides: squash, sweet potato and plantain

Each recipe serves 4 unless noted.

1. Thyme-roasted butternut squash

Ingredients: 1 1/2 lb (680 g) peeled butternut squash in 3/4-inch cubes, 1 tbsp olive oil, 2 tsp fresh thyme leaves, 1/2 tsp salt.

Heat the oven to 425°F. Toss everything on a sheet pan and spread the cubes in one layer. Roast 25 to 30 minutes, turning once, until the edges brown and a knife slides in.

2. Whole baked sweet potatoes with chives

Ingredients: 4 small sweet potatoes, about 130 g each (USDA’s 5-inch size), 4 tsp olive oil, 2 tbsp snipped chives, salt.

Scrub the potatoes, prick each with a fork and set them on a lined sheet pan. Bake at 400°F for 45 to 55 minutes, until soft throughout. Split, then add a teaspoon of oil, chives and salt to each. Our is sweet potato paleo article covers how cooking method changes the blood sugar effect.

3. Oven-baked green plantain rounds

Ingredients: 2 green plantains (USDA lists 267 g each), 1 tbsp avocado oil, 1 tbsp lime juice, 1/2 tsp salt.

Cut off the ends, score the skin lengthwise and peel. Slice into 1/2-inch rounds, toss with the oil and salt, and bake at 425°F for 20 to 25 minutes, flipping once, until golden. Squeeze the lime over the top.

Roasted and skillet vegetable sides

4. Cumin-lemon roasted carrots

Ingredients: 1 lb (454 g) carrots, halved lengthwise, 1 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp salt, 1 tbsp lemon juice, 2 tbsp chopped parsley.

Toss the carrots with the oil, cumin and salt. Roast at 425°F for 20 to 25 minutes, until tender and browned. Finish with the lemon juice and parsley.

5. Lemon-garlic roasted broccoli

Ingredients: 1 1/4 lb (567 g) broccoli florets, 1 1/2 tbsp olive oil, 3 garlic cloves, sliced, 1 tbsp lemon juice, 1/2 tsp salt.

Toss the florets with the oil and salt and roast at 425°F for 15 to 20 minutes. Stir in the garlic for the last 5 minutes so it doesn’t scorch, then add the lemon juice.

6. Roasted asparagus with lemon

Ingredients: 1 lb (454 g) asparagus, woody ends snapped off, 2 tsp olive oil, 1 tsp lemon juice, salt.

Roll the spears in the oil and salt on a sheet pan. Roast at 425°F for 8 to 12 minutes, less for thin spears. Finish with the lemon juice.

7. Garlic-chive mashed cauliflower

Ingredients: 800 g cauliflower florets (about one large head), 2 garlic cloves, peeled, 2 tbsp olive oil, 2 tbsp snipped chives, 1/2 tsp salt.

Steam the florets and garlic for 10 to 12 minutes, until a fork crushes them easily. Drain well and let the steam escape for 2 minutes. Blend with the oil and salt until smooth, then fold in the chives.

8. Cilantro-lime cauliflower rice

Ingredients: 1 lb (454 g) riced cauliflower, 1 tbsp avocado oil, 1 tbsp lime juice, 1/4 cup chopped cilantro, 2 scallions, sliced, salt.

Heat the oil in a wide skillet over medium-high heat. Cook the cauliflower 5 to 6 minutes without a lid, stirring a few times, until tender but not wet. Off the heat, stir in the lime juice, cilantro, scallions and salt.

9. Skillet mushrooms and onions

Ingredients: 1 lb (454 g) white mushrooms, sliced, 1 medium onion (150 g), sliced, 1 tbsp olive oil, 2 garlic cloves, minced, 1 tsp fresh thyme, salt.

Soften the onion in the oil for 5 minutes. Add the mushrooms and cook 8 to 10 minutes, until their liquid has cooked off and they brown. Stir in the garlic and thyme for the last minute and salt at the end.

10. Broiled zucchini planks with oregano

Ingredients: 3 medium zucchini (about 196 g each), cut lengthwise into 1/2-inch planks, 1 tbsp olive oil, 1 tsp dried oregano, 1 tbsp lemon juice, salt.

Brush the planks with the oil and season. Broil about 4 inches from the element, or grill, for 3 to 4 minutes a side, until just tender. Finish with the lemon juice.

Raw and acidic paleo sides

11. Cider-vinegar coleslaw

Serves 6. Ingredients: 400 g green cabbage and 100 g red cabbage, shredded, 1 medium carrot (60 g), grated, 2 scallions, sliced, 2 tbsp olive oil, 2 tbsp cider vinegar, 1 tsp mustard, 1/2 tsp salt, pepper.

Whisk the oil, vinegar, mustard, salt and pepper in a large bowl. Add the vegetables, toss, and refrigerate at least 15 minutes. Check the mustard label for added sugar. For a creamy slaw, our paleo salad dressing recipes include a mayonnaise and a dairy-free ranch.

12. Cucumber, tomato and red onion salad

Ingredients: 1 English cucumber (300 g), in chunks, 300 g tomatoes, chopped, 1/4 red onion (40 g), thinly sliced, 1 tbsp olive oil, 1 tbsp red wine vinegar, 2 tbsp chopped parsley, salt.

Toss everything together and salt just before serving; salted cucumber and tomato release water as they sit.

Common mistakes with paleo side dishes

• Serving three starches. Sweet potato, plantain and squash together add 95.5 g of carbohydrate. Pick one.
• Skipping the wash on vegetables you peel. The FDA says to wash produce under running water even if you won’t eat the skin, so dirt and bacteria aren’t carried inside when you peel or cut. It advises against soap, and recommends scrubbing firm produce such as cucumbers with a clean brush.
• Leaving bagged vegetables on the counter. The FDA says to refrigerate all produce bought pre-cut or packaged, which covers coleslaw mix, riced cauliflower and cubed squash.
• Letting slaw sit out at a cookout. FDA’s outdoor-eating guidance: no perishable food in the 40°F to 140°F range for more than 2 hours, or 1 hour when it’s above 90°F outside.
• Keeping leftovers all week. USDA’s food safety service gives leftovers 3 to 4 days in the refrigerator and says to refrigerate them within 2 hours and reheat to 165°F.

Frequently asked questions about paleo side dishes

What are some good side dishes for a paleo diet?

Good paleo side dishes are roasted or sautéed vegetables, starchy roots and raw salads made without grains, dairy or legumes: baked sweet potatoes, butternut squash, plantain rounds, roasted broccoli, asparagus, carrots, mashed cauliflower, cauliflower rice, mushrooms, zucchini, vinegar coleslaw and cucumber-tomato salad. Choose one starchy, one green and one acidic side per plate.

What paleo side dishes go with steak?

Steak pairs best with savory sides: skillet mushrooms and onions, roasted asparagus and mashed cauliflower, plus a cucumber-tomato salad for acidity. Those three cooked sides add about 23 g of carbohydrate in total. A baked sweet potato, the steakhouse-style starch, brings about 26 g more.

What are the best paleo side dishes for a BBQ?

For a barbecue, choose sides that need no oven: vinegar coleslaw and cucumber-tomato salad made ahead, and zucchini planks grilled next to the meat. Baked sweet potatoes or plantain rounds add starch. Keep the salads at 40°F or below and out no longer than 2 hours, or 1 hour above 90°F.

Are potatoes OK as a paleo side dish?

Sweet potatoes are accepted on every version of paleo. White potatoes are debated: strict paleo and the autoimmune protocol exclude them, while many flexible paleo eaters include them. If you leave them out, mashed cauliflower replaces mashed potatoes with about 70% less carbohydrate per serving.

Which paleo side dishes are lowest in carbs?

Roasted asparagus (4.5 g per serving), zucchini planks (4.8 g), vinegar coleslaw (6.5 g), cauliflower rice (6.6 g) and cucumber-tomato salad (6.7 g) are the lowest of these 12. Any three together add under 20 g of carbohydrate to a meal.

Your next step: choose the main, then one side from each column

Read across your main’s row in the pairing table and pick a starch, a green and a sharp side. Check the ladder to see whether that starch fits your day, and the oven table for what cooks where. For the main itself, our easy paleo dinner recipes and the paleo recipes collection have chicken, beef, pork and fish to go with them.

Research cited in this guide

• Meat and Poultry Roasting Charts – FoodSafety.gov (U.S. Department of Health and Human Services), foodsafety.gov, Food Safety Charts, last reviewed September 21, 2023
• Cook to a Safe Minimum Internal Temperature – FoodSafety.gov, Food Safety Charts, last reviewed November 21, 2024
• Selecting and Serving Produce Safely – U.S. Food and Drug Administration
• Handling Food Safely While Eating Outdoors – U.S. Food and Drug Administration
• Leftovers and Food Safety – USDA Food Safety and Inspection Service, fsis.usda.gov, Food Safety Basics, last updated July 31, 2020
• FoodData Central – U.S. Department of Agriculture