Beef brisket is one of those rare dishes that sits squarely between homey comfort food and sophisticated classic. It's comfortable on a weeknight dinner table and as the centerpiece of a holiday feast. Beef brisket can be roasted in the oven, set in the slow cooker, or braised in an Instant Pot, where it quickly becomes fall-apart tender.
Sure, there are a few mistakes to avoid when cooking brisket, but one of the trickiest parts can be deciding what to serve with brisket. It's almost always cooked with onions, potatoes, and carrots, but are those enough? Do you need something green? Do you want to have bread or rolls to sop up those wonderful juices?
The answer, obviously, is "yes" to all sides. We think choosing two to three sides from this list below can help you set the ideal table for a beef brisket dinner whether it falls on a Wednesday night or it happens a special occasion.
Smashed Garlicky Potatoes
Potatoes are boiled then roasted to get a mixture of browned, super-crunchy bits and creamy spuds in every bite. They're a great side to serve as part of a holiday dinner or in the middle of the week.
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Pull-Apart Challah Rolls
Make homemade challah easier on yourself with this share and tear method of baking. This quicker version of the classic enriched dough doesn't require kneading and does the very best job of soaking up juicy brisket drippings!
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Minty Snap Pea Salad
Cool, crunchy, and a little bit spicy, this no-cook side dish of radishes and snap peas is the best contrast to warm, tangy brisket. While we love this most when serving brisket in the spring, you can riff on this salad any season by using the dressing for any raw crunchy veggies.
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Fluffy Potato Kugel
Think of potato kugel as a little like a latke casserole. Grated potatoes and onions are folded with eggs and then baked until golden-brown. The top is crisp and the interior is tender and moist. It makes a generous dish, ideal for serving a crowd.
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Steamed Asparagus (in the Microwave)
Simply cooked asparagus is the perfect counterpoint to a rich brisket. This microwave hack is ingenious for a quick steam of fresh asparagus. You can serve them plain, with a drizzle of browned butter, or tossed with lemon and black pepper.
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Diane Morgan's Baby Carrots with Dill
We don't often take the opportunity to serve carrots whole, but tender spring carrots braised in broth, a little vinegar, and brown sugar are a revelation. They look stunning on a serving platter, but they are fork-tender and oh-so-delicious!
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Kohlrabi and Cabbage Salad with Maple Lemon Dressing
This is no ordinary salad — it is a multi-layered slaw that can be made ahead and will knock guests' socks off when they taste it. Both the kohlrabi and cabbage remain crunchy even after sitting in the piquant dressing overnight.
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Ginger, Butternut Squash & Sweet Potato
These roasted squash and sweet potatoes are gingery gems on a plate. The recipe calls for just a handful of ingredients and roasts in a hot oven for 40 minutes. The vegetables become tender and supple. Plus, this side makes a ton.
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Brown Butter Radishes
Brown butter radishes are a great back-pocket recipe. They're easy to make and novel enough to surprise your guests. And all you need to do is simply cook the halved radishes in brown butter. You can prepare the brown butter in advance if you're feeling crunched for prep time, and these beauties taste delicious when served warm or at room temperature.
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Classic Latkes
Admittedly, latkes are an extra-special side to make alongside brisket, given how labor-intensive they can be. We recommend putting your brisket in the slow cooker and picking easy vegetables like the steamed asparagus, above, or the pan-cooked green beans below, if you make these. That will free you up to focus on making the most perfect latkes. Crispy on the outside, creamy on the inside, we love 'em!We tried 5 classic latke recipes to find a fail-proof method for latkes at home.
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Carrot Soufflé
We love to pair this carrot soufflé with brisket because it looks and tastes so complicated while secretly being pretty easy to make. And they taste great together: Scoop some of the creamy carrot onto your fork along with a piece of tender brisket and it's the perfect bite.
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Beet-Pickled Deviled Eggs
Let's start a trend: Add deviled eggs to every holiday table. They can be served as an appetizer but they also make a welcome but unexpected side dish. These beet-colored beauties will also give you pickled beets to serve with the brisket.
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Simple Green Beans
Consider this side dish recommendation your hail Mary recipe! Green beans are inexpensive, easy to cook, and look lovely on the table. In a pinch you can use frozen green beans, a helpful thing to know when you're scrambling to make extra because, say, your niece decides to bring her roommate and her new boyfriend to the holiday dinner.
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Parsnip Latkes
Ready to go beyond potatoes? Try using parsnips for your latkes. They have a natural sweetness that helps them pair especially well with applesauce.
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3-Ingredient Garlicky Red Potatoes
Thick chunks of red potatoes are tossed with a generous dusting of garlic powder, then finished with a squeeze of fresh lemon before they hit the table.
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Roasted Brussels Sprouts
If you're craving something green to balance out the meat and potatoes, irresistibly crunchy roasted Brussels sprouts are the way to go.
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Tomato Salad
This simple salad, made with thinly-sliced red onions, fresh herbs, and a drizzle of oil and vinegar, lets juicy summer tomatoes shine.
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Butter-Roasted Sweet Potatoes
These sweet potatoes require just three ingredients — sweet potatoes, butter, and salt — so what makes them so much more delicious than any other sweet potatoes is time and patience.
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Roasted Carrots with Orange
Orange juice and a dash of chili powder is the secret to giving basic roasted carrots serious star power.
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Meghan Splawn
Contributor
Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.
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