45+ Irresistible Friday Paleo Side Dish Recipes to Elevate Your Night Dinner

As the weekend approaches, many of us look forward to winding down and enjoying a delicious, satisfying meal.

If you’re following a Paleo lifestyle, you know that Friday night dinners can sometimes require a bit of extra creativity to keep things exciting yet healthy.

That’s where these 45+ Paleo side dish recipes come in.

Whether you’re planning to pair them with a succulent main course or enjoy them on their own, these dishes offer a variety of flavors, textures, and colors to make your Friday meal memorable.

From hearty roasted vegetables to refreshing salads, these side dishes will take your Paleo dining experience to the next level.

45+ Irresistible Friday Paleo Side Dish Recipes to Elevate Your Night Dinner

With these 45+ Paleo side dish recipes in your repertoire, you’ll never run out of ideas for your Friday night meals.

Each dish is crafted with wholesome, nutrient-packed ingredients that align with the Paleo principles while also offering mouthwatering flavors.

Whether you’re cooking for a crowd or preparing a quiet dinner for yourself, these side dishes are sure to impress.

So go ahead, spice up your Friday and enjoy a nourishing, delicious meal that sets the tone for a healthy weekend ahead.

Cauliflower Rice Pilaf

This Cauliflower Rice Pilaf is a low-carb and keto-friendly alternative to traditional rice pilaf. It’s made with finely grated cauliflower, sautéed with vegetables like onions, garlic, and carrots, creating a fragrant and flavorful side dish. Ideal for a paleo Friday dinner, this dish is light, nutrient-packed, and works perfectly as a base for protein-rich meals like grilled chicken or fish.

Ingredients:

• 1 medium head of cauliflower, grated or pulsed into rice-sized pieces
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 small carrot, diced
• 2 cloves garlic, minced
• 1/4 cup chopped parsley
• 1/4 cup slivered almonds (optional for crunch)
• Salt and pepper, to taste
• 1/2 tsp turmeric (optional for color and flavor)
• Lemon wedges, for serving

Instructions:

1. Heat olive oil in a large pan over medium heat.
2. Add the chopped onion and sauté for 3-4 minutes until translucent.
3. Add the diced carrots and cook for another 5 minutes until softened.
4. Stir in the minced garlic and turmeric (if using) and cook for 1 minute.
5. Add the grated cauliflower rice to the pan and sauté for 5-7 minutes, stirring occasionally, until tender.
6. Season with salt and pepper to taste.
7. Remove from heat, and stir in the parsley and slivered almonds (if using).
8. Serve with lemon wedges for an extra burst of freshness.

This Cauliflower Rice Pilaf is a simple yet satisfying dish that complements any keto or paleo meal. It’s not only low in carbs but also rich in fiber and essential vitamins from the vegetables. The slivered almonds add a delightful crunch, and the turmeric enhances both the flavor and the color, making it an eye-catching and delicious side for your Friday dinner. Perfect for meal prepping too!

Zucchini Noodles with Pesto

Zucchini noodles, or “zoodles,” make a fantastic low-carb substitute for pasta in this simple yet flavorful side dish. Tossed with a homemade basil pesto, this recipe is a fresh, vibrant side that pairs well with grilled meats or roasted seafood. It’s the perfect side for anyone following a paleo or keto lifestyle, delivering healthy fats and plenty of greens.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 1/4 cup olive oil
• 1/2 clove garlic
• 1/4 cup nutritional yeast (optional for cheesy flavor)
• Salt and pepper, to taste
• Parmesan (optional, for serving)

Instructions:

1. In a food processor, combine basil, pine nuts, garlic, nutritional yeast (if using), and olive oil. Process until smooth, adding more olive oil if necessary to reach a creamy consistency.
2. Season with salt and pepper to taste.
3. Heat a large pan over medium heat and add the zucchini noodles.
4. Sauté for 3-5 minutes, tossing frequently, until the noodles are tender but still slightly firm.
5. Remove from heat and toss with the pesto sauce.
6. Serve with optional Parmesan on top.

This Zucchini Noodles with Pesto is a refreshing and health-conscious side dish that’s quick to make and full of flavor. The creamy pesto brings out the natural taste of the zucchini, while the pine nuts provide a nice textural contrast. With its lightness and the addition of healthy fats from the olive oil and nuts, this dish is perfect for anyone looking to keep their carb intake low without compromising on taste.

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts with a balsamic glaze is a delicious and hearty side dish that’s both low-carb and keto-friendly. The Brussels sprouts are perfectly caramelized in the oven, and the balsamic glaze adds a sweet and tangy finish. This dish is ideal for a Friday paleo dinner and pairs well with roasted meats or seafood, offering a great balance of flavors.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar
• 1 tbsp honey (optional, for a touch of sweetness)
• 1/4 tsp red pepper flakes (optional, for heat)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper. Arrange them on a baking sheet in a single layer.
3. Roast for 20-25 minutes, flipping halfway through, until crispy and golden brown.
4. While the Brussels sprouts are roasting, add balsamic vinegar and honey (if using) to a small saucepan. Simmer over medium heat for 5-7 minutes until the glaze thickens.
5. Once the Brussels sprouts are done, drizzle the balsamic glaze over the roasted sprouts and sprinkle with red pepper flakes if desired.
6. Serve hot.

These Roasted Brussels Sprouts with Balsamic Glaze are an irresistible side dish that balances savory and sweet flavors beautifully. The caramelization from roasting brings out the natural sweetness of the Brussels sprouts, while the tangy balsamic glaze ties everything together. This dish not only fits into a paleo or keto lifestyle, but it also adds a rich, satisfying vegetable to any meal, making it an excellent choice for a Friday lunch or dinner.

Avocado and Cucumber Salad with Lemon Dressing

This refreshing Avocado and Cucumber Salad is the perfect side dish for a keto or paleo Friday meal. The creamy avocado pairs beautifully with the crisp cucumber, and the simple lemon dressing adds a zesty touch. This salad is hydrating, nutrient-dense, and packed with healthy fats from the avocado, making it a great addition to any meal.

Ingredients:

• 2 ripe avocados, diced
• 1 large cucumber, sliced
• 1/4 red onion, thinly sliced
• 1 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. In a large bowl, combine the diced avocado, sliced cucumber, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper to make the dressing.
3. Drizzle the dressing over the avocado and cucumber mixture and toss gently to combine.
4. Garnish with fresh cilantro if desired and serve immediately.

This Avocado and Cucumber Salad is a light yet satisfying side dish that perfectly complements any low-carb or keto main course. The creamy texture of the avocado and the crunch of the cucumber create a delightful contrast, while the lemon dressing adds a burst of freshness. It’s not only packed with healthy fats and antioxidants but also quick and easy to prepare, making it an ideal side dish for a busy Friday meal.

Roasted Garlic Mashed Cauliflower

Roasted Garlic Mashed Cauliflower is a deliciously creamy, low-carb alternative to mashed potatoes. Roasting the cauliflower gives it a deeper, sweeter flavor that pairs beautifully with roasted garlic. This keto-friendly and paleo-approved side dish is rich in fiber, vitamins, and antioxidants, making it both healthy and indulgent without the carbs.

Ingredients:

• 1 medium head of cauliflower, chopped into florets
• 4 cloves garlic, peeled
• 2 tbsp olive oil
• 1/4 cup full-fat coconut milk or almond milk
• Salt and pepper, to taste
• Fresh chives, chopped (optional for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the cauliflower florets and garlic cloves on a baking sheet, drizzle with olive oil, and toss to coat.
3. Roast for 20-25 minutes, until the cauliflower is tender and lightly browned, and the garlic is soft.
4. Transfer the roasted cauliflower and garlic to a food processor or blender. Add coconut milk or almond milk and season with salt and pepper.
5. Blend until smooth and creamy, scraping down the sides as necessary.
6. Garnish with fresh chives and serve warm.

This Roasted Garlic Mashed Cauliflower is the ultimate comfort food for anyone on a paleo or keto diet. The rich roasted garlic flavor enhances the natural sweetness of the cauliflower, creating a creamy and satisfying dish that mimics mashed potatoes without the carbs. It’s an excellent side for any protein-packed meal, and its velvety texture will have you coming back for more, making it a perfect Friday dinner addition.

Spicy Roasted Sweet Potatoes

Spicy Roasted Sweet Potatoes are a great paleo and keto-friendly side dish with a kick. The natural sweetness of the sweet potatoes is complemented by a spicy blend of chili powder, paprika, and cayenne pepper. Roasting them until crispy on the outside and tender on the inside makes these sweet potatoes a flavorful and satisfying addition to your Friday meal.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional for extra heat)
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the cubed sweet potatoes with olive oil, chili powder, paprika, cayenne pepper (if using), salt, and pepper.
3. Spread the sweet potatoes evenly on a baking sheet in a single layer.
4. Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.
5. Garnish with fresh cilantro if desired and serve.

These Spicy Roasted Sweet Potatoes bring a satisfying combination of sweet and spicy flavors to your meal. The crispy exterior and tender interior of the sweet potatoes make this dish both comforting and flavorful. Packed with fiber and antioxidants, these sweet potatoes are an excellent choice for a paleo or keto side dish that’s both delicious and healthful. Perfect for pairing with grilled meats or as a standalone snack for a flavorful Friday treat.

Grilled Asparagus with Lemon and Parmesan

Grilled Asparagus with Lemon and Parmesan is a light, flavorful, and low-carb side dish that works wonderfully with any protein. The smoky grilled asparagus is brightened with fresh lemon juice and finished with a sprinkle of parmesan cheese. This simple yet elegant side dish is paleo-friendly (if omitting the cheese) and keto-friendly, making it a great addition to your Friday meal.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh lemon juice
• 1/4 cup grated Parmesan (optional for a richer flavor)
• Lemon zest, for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Drizzle the asparagus with olive oil and season with salt and pepper.
3. Grill the asparagus for 4-6 minutes, turning occasionally, until tender and lightly charred.
4. Remove the asparagus from the grill and drizzle with fresh lemon juice.
5. If using, sprinkle with grated Parmesan and garnish with lemon zest before serving.

Grilled Asparagus with Lemon and Parmesan is a vibrant and nutritious side dish that’s easy to prepare and bursting with flavor. The grilling adds a smokiness that complements the bright lemon, while the parmesan gives the dish a savory richness. This recipe is versatile, fitting into both keto and paleo diets (with or without cheese), making it a perfect side for your Friday meals. It pairs well with grilled meats, seafood, or even as a standalone snack.

Roasted Butternut Squash with Sage and Walnuts

Roasted Butternut Squash with Sage and Walnuts is a delicious and hearty side dish that’s both keto and paleo-friendly. The sweet, nutty flavor of butternut squash is enhanced by aromatic sage and toasted walnuts, creating a comforting and flavorful combination. Perfect for a cozy Friday meal, this dish adds a fall-inspired touch to your table.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tsp dried sage (or 1 tbsp fresh sage, chopped)
• Salt and pepper, to taste
• 1/4 cup chopped walnuts, toasted
• 1 tbsp balsamic vinegar (optional, for added depth)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, dried sage, salt, and pepper.
3. Spread the squash evenly on a baking sheet in a single layer.
4. Roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
5. Toast the walnuts in a small skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
6. Remove the squash from the oven, drizzle with balsamic vinegar (if using), and sprinkle the toasted walnuts on top before serving.

This Roasted Butternut Squash with Sage and Walnuts is a rich, flavorful, and satisfying side dish that’s perfect for any keto or paleo dinner. The combination of sweet roasted squash, fragrant sage, and crunchy walnuts creates a balance of textures and flavors that will elevate your meal. Whether paired with roasted meats, seafood, or enjoyed on its own, this dish will surely become a favorite for your Friday evening spread.

Crispy Kale Chips with Sea Salt

Crispy Kale Chips with Sea Salt is a simple, healthy, and addictive snack or side dish that’s perfect for a low-carb, keto, or paleo-friendly diet. The kale is baked until crispy and light, seasoned with just a touch of sea salt to enhance its natural flavor. This side dish offers a satisfying crunch without the carbs, making it an excellent choice for a light Friday meal.

Ingredients:

• 1 bunch kale, stems removed and leaves torn into pieces
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper (optional)
• 1/4 tsp garlic powder (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Wash and dry the kale thoroughly, ensuring it’s completely dry before baking.
3. Toss the kale leaves with olive oil, sea salt, black pepper, and garlic powder (if using).
4. Spread the kale in a single layer on a baking sheet.
5. Bake for 10-12 minutes, or until the edges are crispy and the kale is completely dry. Be sure to check frequently to prevent burning.
6. Remove from the oven and serve immediately.

These Crispy Kale Chips are a light, crunchy, and nutrient-dense side dish that’s ideal for anyone following a keto or paleo lifestyle. They’re quick and easy to make and pack a lot of flavor with minimal ingredients. The natural crispiness and the salty bite make these chips irresistible, and they’re perfect for pairing with grilled meats or as a healthy snack option. With this dish, you can enjoy all the benefits of kale without compromising on taste, making it an ideal addition to your Friday meal.

Garlic Butter Roasted Mushrooms

Garlic Butter Roasted Mushrooms are an easy and flavorful side dish that pairs perfectly with any keto or paleo main course. The earthy mushrooms are roasted to perfection with garlic and butter, creating a rich and savory flavor profile. This dish is quick to prepare and provides a comforting, low-carb addition to your Friday dinner.

Ingredients:

• 1 lb baby bella or cremini mushrooms, cleaned and halved
• 3 tbsp unsalted butter (or ghee for paleo)
• 4 cloves garlic, minced
• 1 tsp fresh thyme or rosemary (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Toss the mushrooms in the garlic butter mixture and season with salt, pepper, and thyme (if using).
4. Transfer the mushrooms to a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through, until golden brown and tender.
5. Garnish with fresh parsley and serve hot.

Garlic Butter Roasted Mushrooms are the epitome of comfort food with a savory richness that complements any meal. The buttery garlic sauce infuses each mushroom, while the optional herbs add depth to the flavor. This dish is a fantastic side for meat-based or vegetarian keto and paleo meals, offering a satisfying texture and earthy flavor that will make it a staple in your Friday dinner rotation.

Cabbage Stir-Fry with Bacon and Apple Cider Vinegar

This Cabbage Stir-Fry with Bacon and Apple Cider Vinegar is a savory, tangy side dish that’s both keto and paleo-friendly. The bacon adds a crispy, smoky element to the stir-fried cabbage, while the apple cider vinegar offers a subtle acidity that balances the flavors perfectly. It’s a quick and nutritious side that can easily complement any protein source for a delicious Friday lunch or dinner.

Ingredients:

• 1 small head of cabbage, shredded
• 4 slices of bacon, chopped
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp smoked paprika (optional)

Instructions:

1. Heat a large skillet over medium heat and add the chopped bacon. Cook until crispy, then remove the bacon and set aside.
2. In the same skillet, add the olive oil and shredded cabbage. Sauté for 5-7 minutes, stirring occasionally, until the cabbage softens and starts to caramelize.
3. Add the apple cider vinegar, smoked paprika (if using), and season with salt and pepper. Continue to cook for another 2-3 minutes until the cabbage is tender.
4. Stir in the cooked bacon, mixing well. Serve immediately.

This Cabbage Stir-Fry with Bacon and Apple Cider Vinegar is a fantastic way to incorporate more vegetables into your diet without sacrificing flavor. The crispy bacon provides a rich contrast to the tangy cabbage, while the apple cider vinegar enhances the natural sweetness of the cabbage. This dish is hearty, satisfying, and the perfect side for any keto or paleo meal, offering a balance of savory, smoky, and slightly tart flavors that will leave you craving more.

Broccoli Slaw with Creamy Avocado Dressing

Broccoli Slaw with Creamy Avocado Dressing is a crunchy, refreshing side dish that’s both paleo and keto-friendly. The combination of shredded broccoli stems, carrots, and cabbage makes for a satisfying slaw base, while the creamy avocado dressing adds richness and a dose of healthy fats. This colorful dish can be served cold or at room temperature, making it a great side for your Friday meals.

Ingredients:

• 2 cups shredded broccoli stems (or pre-made broccoli slaw mix)
• 1/2 cup shredded carrots
• 1/2 cup shredded cabbage
• 1 ripe avocado
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. In a large bowl, combine the shredded broccoli, carrots, and cabbage.
2. In a food processor, blend the avocado, olive oil, apple cider vinegar, lemon juice, garlic powder, salt, and pepper until smooth and creamy.
3. Pour the creamy avocado dressing over the slaw and toss until evenly coated.
4. Garnish with fresh cilantro or parsley and serve immediately.

Broccoli Slaw with Creamy Avocado Dressing is a light yet satisfying side that adds a vibrant crunch to your plate. The avocado dressing brings a smooth, rich texture, while the fresh veggies provide a natural sweetness and crispness. This dish is not only a perfect complement to your keto or paleo meals but also a refreshing option that can be prepared in minutes, making it a go-to choice for your Friday meal. The added nutrients from the avocado and cabbage make it a healthy, filling side that everyone will enjoy.

spaghetti Squash with Pesto and Cherry Tomatoes

Spaghetti Squash with Pesto and Cherry Tomatoes is a refreshing and light side dish that’s perfect for a keto or paleo meal. The naturally low-carb spaghetti squash mimics the texture of pasta, and when combined with homemade basil pesto and sweet cherry tomatoes, it creates a vibrant, nutrient-packed dish that adds flavor and color to any Friday dinner.

Ingredients:

• 1 medium spaghetti squash
• 1/2 cup homemade or store-bought basil pesto (ensure it’s paleo and keto-friendly)
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, salt, and pepper, and place the halves cut-side down on a baking sheet.
3. Roast for 40-45 minutes, or until the squash is tender and easily shredded with a fork.
4. Once cooked, use a fork to scrape the flesh of the squash into strands.
5. Toss the spaghetti squash strands with pesto and halved cherry tomatoes.
6. Garnish with fresh basil leaves and serve immediately.

This Spaghetti Squash with Pesto and Cherry Tomatoes is a delightful low-carb, keto-friendly side dish that brings a refreshing burst of flavors to your meal. The pesto adds a rich, creamy texture that beautifully coats the spaghetti squash, while the juicy cherry tomatoes balance the dish with their sweetness. It’s the perfect side for grilled meats, seafood, or even a vegetarian meal, offering a satisfying and healthy alternative to traditional pasta.

Roasted Carrots with Honey and Thyme

Roasted Carrots with Honey and Thyme is a simple yet elegant side dish that brings out the natural sweetness of carrots, enhanced by a touch of honey and fragrant thyme. It’s a perfect side for any keto or paleo meal, and its rich flavor and vibrant color make it an eye-catching addition to your Friday dinner table.

Ingredients:

• 1 lb carrots, peeled and cut into sticks
• 2 tbsp olive oil
• 1 tbsp honey (optional for paleo)
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the carrot sticks with olive oil, honey (if using), thyme, salt, and pepper.
3. Spread the carrots evenly on a baking sheet in a single layer.
4. Roast for 25-30 minutes, flipping halfway through, until the carrots are tender and caramelized.
5. Serve warm.

These Roasted Carrots with Honey and Thyme are a flavorful and visually appealing side dish that’s both sweet and savory. The natural sweetness of the carrots is accentuated by the honey, while the thyme adds a touch of aromatic earthiness. This dish complements a variety of main courses, making it an excellent addition to your keto or paleo menu, and it’s simple enough for a quick Friday meal that still feels like a special treat.

Cucumber and Tomato Salad with Feta and Olives

This Cucumber and Tomato Salad with Feta and Olives is a light, refreshing side dish that’s perfect for a keto or paleo meal. The crisp cucumber and juicy tomatoes are complemented by tangy feta and briny olives, making this salad both satisfying and bursting with Mediterranean flavors. It’s an easy and healthy side to add to your Friday spread.

Ingredients:

• 2 cucumbers, sliced
• 1 pint cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese (omit for paleo)
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper, to taste
• Fresh oregano or parsley, for garnish

Instructions:

1. In a large bowl, combine the sliced cucumbers, halved tomatoes, olives, and crumbled feta.
2. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with fresh oregano or parsley before serving.

This Cucumber and Tomato Salad with Feta and Olives is a perfect light and refreshing side dish that’s both quick and full of flavor. The crispness of the cucumber and the sweetness of the tomatoes are perfectly balanced by the tangy feta and salty olives. It’s a simple, Mediterranean-inspired salad that works well with any protein, making it a great addition to your keto or paleo meal rotation. This salad is not only refreshing but also a great way to pack in vitamins and antioxidants.

Note: More recipes are coming soon