Ten Weeknight Side Dishes You Can Make in Fifteen Minutes

Smash a few cucumbers with the side of a knife, toss with a tablespoon of rice vinegar, a teaspoon of sesame oil, a pinch of salt, and a pinch of sugar. Top with toasted sesame seeds.

It is the side I make most often when dinner is anything Asian-leaning, and it takes four minutes.

Heat olive oil and two crushed garlic cloves in a wide pan. Add a giant handful of spinach, toss for ninety seconds until wilted, finish with a squeeze of lemon and flaky salt.

It cooks down to almost nothing, so use double the spinach you think you need.

Toss green beans with olive oil and salt, roast at 425°F for twelve minutes. Toss with grated parmesan and lemon zest while still hot.

The parmesan melts onto the beans and crisps slightly. It is a near-perfect side dish.

Boil baby potatoes for ten minutes until tender. Smash gently with a glass, drizzle with olive oil and salt, and broil for five minutes until crispy on top.

It is the fastest path to potatoes with shatter-crisp edges and creamy middles.

Slice half a red onion thinly, cover with warm vinegar and a pinch of salt and sugar. Ready in fifteen minutes; keeps a week in the fridge.

Not technically a side dish, but it adds a sharp, bright element to tacos, grain bowls, sandwiches, and salads.

6. Lemon-parmesan arugula salad: arugula, olive oil, lemon, parmesan, salt. Two minutes. 7. Charred broccoli: broccoli in a screaming hot pan for five minutes with garlic. 8. Cumin-lime carrots: shredded carrots, lime juice, cumin, olive oil, cilantro.

9. Tomato and feta: sliced tomatoes, crumbled feta, olive oil, oregano, salt. Five minutes. 10. Yogurt-cucumber salad: Greek yogurt, grated cucumber, garlic, dill, salt. Goes with almost everything.