Sometimes the main dish has dinner covered but the plate still needs something else. At camp, a good side should earn its place without creating a pile of extra work or dishes. These camping side dishes are made with outdoor meals in mind, giving you something good to put next to whatever is already cooking.
Tender cauliflower florets tossed with earthy za’atar, olive oil, and lemon, then roasted in a foil packet over campfire coals until perfectly caramelized. Finished with toasted pine nuts and parsley, this Middle Eastern-inspired side brings color and bold flavor to any camp meal.
Sweet delicata squash gets caramelized with a touch of maple syrup, then finished with a spicy chili kick and scatter of fresh herbs. This crowd-pleasing side delivers the warmth of autumn harvests, all made simply in a cast iron skillet by the fire.
Thick-cut sweet potato wedges tossed with smoky chili powder, cumin, and zesty lime are grilled over open flames until charred and caramelized; Chili-Lime Grilled Sweet Potato Wedges make a tangy, grilled camp side that complements sausages, foil-packet fish, or burgers.
Lemon-Basil Orzo with Fire-Roasted Cherry Tomatoes is a bright, Mediterranean-inspired camping lunch side — smoky from fire-roasted cherry tomatoes, brightened with lemon and basil, and easy to serve warm or at room temperature alongside grilled mains.
Crisp cucumbers and zesty radishes are smashed and tossed with fresh mint, olive oil, and tangy rice vinegar for a no-cook, hydrating side dish ideal for hot-weather outings. The smashing technique boosts crunch and lets the vegetables soak up all the bright flavors.
Crunchy cabbage and carrot slaw tossed in a Thai peanut dressing and spooned into crisp lettuce cups, Quick Thai Peanut Slaw Cups make a refreshing, no‐cook camping lunch or a bright side when the grill or camp stove is occupied.
Pearl (Israeli) couscous simmered with lemon and fresh dill makes One-Pot Lemon Dill Israeli Couscous a bright, fluffy one-pot breakfast that cooks up quickly and pairs easily with grilled vegetables or simple camp proteins.
Smoky baked beans with bacon are a hearty skillet side—bacon and aromatics simmer slowly in a cast iron pan over the fire for deep campfire flavor, made to accompany burgers, brats, grilled chicken, or foil-pack mains.
A crisp, no‐cook slaw of apple and celery tossed with a tangy cider vinaigrette-style dressing, Backpacking Tangy Apple-Celery Slaw is lightweight and packable for lunches on the trail.
Juicy tomatoes filled with herbed rice, olives, and feta, wrapped in foil and roasted over the fire—Mediterranean comfort in a simple camp-friendly package.
