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.
One-Pot Indian Spiced Lentil Rice Pilaf is a one-pot camping breakfast of rice and tender lentils warmed with Indian spices, easy to simmer on a camp stove or fire and suitable alongside eggs, grilled vegetables, or leftover sausages.
Juicy mushrooms and bell peppers tossed in a punchy homemade chimichurri, sealed in foil, and roasted over the coals—earthy, garlicky, and perfect alongside grilled mains.
A cool, light salad of cucumber and tender noodles tossed in a tangy sesame dressing, Backpacking Sesame Cucumber Noodle Salad is no-cook, ultralight, and designed for easy trailside lunches or a low‐mess campsite break.
Potato wedges tossed with smoky paprika, garlic, and olive oil, crisped to a savory finish in a hot cast iron skillet over the fire—an easy, hearty camping dinner side.
Tender asparagus spears bundled and grilled with olive oil, lemon zest, and fresh parmesan—an easy, vibrant side that brings out the best of spring and summer campfire cooking.
Thick slices of acorn squash, brushed with maple syrup and butter, roasted over the coals until caramelized and golden. This campfire classic pairs sweet, nutty squash with smoky maple undertones—the perfect fall camping side dish.
Foil Packet Lemon-Basil Baby Potatoes cooks baby potatoes in foil with lemon and fresh basil for a tender, bright, herby side that steams and browns while keeping cleanup to a minimum.
Diced sweet potatoes pan‐fried until crisp with garlic and toasted pecans, finished with a sprinkle of parsley—Cast Iron Garlic‐Pecan Sweet Potato Hash makes a hearty, earthy camp breakfast side for cool weather trips.
Golden cornbread studded with sharp cheddar and jalapeño, baked in a Dutch oven until crispy-edged and moist inside — a classic campside side dish that pairs well with a bubbling pot of chili.
Charred corn off the cob tossed with creamy chili‐lime sauce, cotija cheese, and fresh cilantro, Skillet Spicy Mexican Street Corn (Elote) gives a spicy, tangy camp skillet side that pairs with tacos, grilled chicken, or burgers.
