Simple Side Dish Ideas is the answer to the question every camp cook asks at 6 p.m.: what goes next to the meat? These six sides cook over coals, on a grate, or in a skillet, and every one of them holds up at 8,000 feet where water boils low and patience runs thinner than the air.
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Most of these are gear-light. A cast-iron skillet is heavy but it sears and holds heat like nothing else; a thin aluminum pan packs small but scorches fast, so stir more. Foil packets need no pan at all, just heavy-duty foil and a flat bed of coals.
Cook times below assume a real fire or a camp stove at moderate heat. If you are above treeline, add a few minutes and keep a lid handy. Wind is the quiet thief of camp cooking, so build a windbreak from rocks before you start.
Why You'll Love This Recipe
About the Ingredients
2 lb (900g) baby potatoes, halved
Baby gold or red potatoes hold shape on a grate and cook evenly. If you only have large russets, cut them into 1-inch chunks so they finish at the same time.
3 tbsp (45ml) olive oil
Olive oil is the workhorse here, but any neutral high-heat oil works. Ghee is a smart swap in cold weather because it stays scoopable.
1 lb (450g) fresh green beans, trimmed
Look for beans that snap cleanly and have no brown spots. Frozen whole beans are a fine backup; add 3 minutes to the cook time.
4 ears corn, husked
Sweet corn in season needs nothing but butter and salt. Out of season, canned or frozen corn wrapped in foil works and shaves 10 minutes off the cook.
1 large red onion, cut into 1/2-inch wedges
Red onion keeps a little bite after roasting, which cuts through fatty grilled meats. Yellow onion is sweeter and softer if you prefer that.
1 lb (450g) cremini mushrooms, halved
Creminis are firmer than white buttons and don't turn to mush on a hot grate. Wipe them with a damp cloth instead of soaking them in water.
4 tbsp (56g) unsalted butter, divided
Butter browns fast over a hot fire, so keep it moving. For a longer shelf life in the pack, use ghee or a butter-olive oil blend.
1 lemon, halved
A squeeze of lemon at the end wakes up any roasted vegetable. A splash of apple cider vinegar is a good trail substitute.
1 tsp smoked paprika
Smoked paprika gives a campfire flavor even when the fire is stubborn. Regular paprika is milder; chipotle powder adds real heat.
Kosher salt and black pepper to taste
Kosher salt is easier to pinch and season by feel outdoors. Pack it in a small screw-top jar so it stays dry.
Tips & Tricks
Cut Everything the Same Size
Uneven chunks are the number one reason one potato burns while another stays raw. Aim for 1-inch pieces across the board.
Dry Your Vegetables First
Wet vegetables steam instead of browning. Pat everything dry with a towel before it hits oil or foil.
Build a Two-Zone Fire
Pile coals on one side and leave the other side bare. You get a hot zone for char and a cooler zone to finish without burning.
Season in Layers
Salt at the start, again when you flip, and a final pinch before serving. One big dump at the end tastes flat and salty at once.
Pro Tips
Step-by-Step Instructions
1. Fire Up and Prep
Build a fire or light the camp stove and let it burn down to steady coals, roughly 20 minutes. While it settles, cut all vegetables into even 1-inch pieces and pat them dry.
2. Toss the Potatoes
Toss potatoes with 1 1/2 tbsp olive oil, half the smoked paprika, salt, and pepper. Spread them cut-side down in a cast-iron skillet over medium coals, about 400F (205C), and cook 12 minutes without moving them until the bottoms are deep golden brown.
3. Add Onion and Mushrooms
Stir in the onion wedges and mushrooms with 1 tbsp butter. Cook 8 to 10 minutes, stirring every 3 minutes, until the mushrooms release their liquid and the edges brown.
4. Roast the Green Beans
Push the skillet contents to one side or move them to a plate. Add green beans with 1 tbsp olive oil and cook 6 to 7 minutes, tossing, until they blister in spots and turn bright green but stay snappy.
5. Grill the Corn
Place husked corn directly on the grate over medium coals, about 400F (205C), and turn every 2 to 3 minutes for 10 to 12 minutes total. Pull it when kernels are charred in spots and a knife tip slides in easily.
6. Make Foil Mushroom Packets
For a no-pan option, pile mushrooms and onion on heavy-duty foil with 2 tbsp butter, salt, and pepper. Seal tight and set on coals for 15 minutes, turning once, until the packet puffs and hisses.
7. Finish with Lemon and Butter
Return everything to the skillet if needed, add the last 1 tbsp butter and a squeeze of lemon, and toss 1 minute until the butter melts and coats the vegetables. Taste and adjust salt.
8. Rest and Serve
Pull the skillet off the heat and rest 3 minutes. Serve straight from the pan with the grilled corn on the side and the lemon half for squeezing.
Delicious Variations
Chili-Lime Corn and Beans
Swap smoked paprika for chili powder and finish with lime instead of lemon for a brighter, hotter plate.
Bacon and Potato Skillet
Fry 4 slices of chopped bacon first, then cook the potatoes in the rendered fat and skip the olive oil entirely.
Garlic Parmesan Mushrooms
Add 3 minced garlic cloves in the last 2 minutes and shower with grated Parmesan off the heat.
How to Store Simple Side Dish Ideas
Refrigerator
Cool within 1 hour and store in a sealed container up to 4 days. Keep the corn separate so it does not sog the rest.
Freezer
Freeze the potato and mushroom mixture up to 2 months in a freezer bag with the air pressed out. Green beans and corn freeze poorly and turn watery, so eat those fresh.
Reheating
Reheat in a skillet over medium heat, 375F (190C), for 5 to 6 minutes with a splash of water to re-steam. Avoid the microwave if you want any texture left.
Frequently Asked Questions
Q: What are good side dishes for a camping trip?
Potatoes, corn, green beans, mushrooms, and onions are the best camping sides because they are sturdy, pack well, and cook over coals or a skillet. They also need no refrigeration for a day or two if kept cool and dry.
Q: Can I make these side dishes ahead of time?
Yes, you can cut all the vegetables at home and pack them in sealed bags with the oil and seasoning for up to 24 hours. Keep the bags in a cooler and cook straight from the bag at camp.
Q: How do I keep vegetables from burning over a campfire?
Cook over coals, not open flame, and use a two-zone fire so you can slide food to a cooler spot. Turning every few minutes and preheating the skillet also prevents scorching.
Q: What can I use if I do not have a cast-iron skillet?
Heavy-duty foil packets work for every side here and weigh almost nothing. A thin aluminum pan also works but runs hotter, so stir more often and lower the heat.
Q: How many people do these side dishes serve?
This full set of sides serves about 6 people as a generous plate alongside a grilled main. If you are cooking for 2, halve the potatoes and corn and keep the beans and mushrooms as written.
Pick two sides for a weeknight and all four for a camp dinner, and you will never stare at a lonely grilled steak again. Pack the skillet, grab the foil, and cook what the fire gives you. See you on the trail.
Simple Side Dish Ideas
Simple Side Dish Ideas gives you six rugged, fire-friendly sides that turn any grilled main into a full backcountry feast.
🧂 Ingredients
- 2 lb (900g) baby potatoes, halved
- 3 tbsp (45ml) olive oil
- 1 lb (450g) fresh green beans, trimmed
- 4 ears corn, husked
- 1 large red onion, cut into 1/2-inch wedges
- 1 lb (450g) cremini mushrooms, halved
- 4 tbsp (56g) unsalted butter, divided
- 1 lemon, halved
- 1 tsp smoked paprika
- Kosher salt and black pepper to taste
📋 Instructions
- 1Fire Up and Prep — Build a fire or light the camp stove and let it burn down to steady coals, roughly 20 minutes. While it settles, cut all vegetables into even 1-inch pieces and pat them dry.
- 2Toss the Potatoes — Toss potatoes with 1 1/2 tbsp olive oil, half the smoked paprika, salt, and pepper. Spread them cut-side down in a cast-iron skillet over medium coals, about 400F (205C), and cook 12 minutes without moving them until the bottoms are deep golden brown.
- 3Add Onion and Mushrooms — Stir in the onion wedges and mushrooms with 1 tbsp butter. Cook 8 to 10 minutes, stirring every 3 minutes, until the mushrooms release their liquid and the edges brown.
- 4Roast the Green Beans — Push the skillet contents to one side or move them to a plate. Add green beans with 1 tbsp olive oil and cook 6 to 7 minutes, tossing, until they blister in spots and turn bright green but stay snappy.
- 5Grill the Corn — Place husked corn directly on the grate over medium coals, about 400F (205C), and turn every 2 to 3 minutes for 10 to 12 minutes total. Pull it when kernels are charred in spots and a knife tip slides in easily.
- 6Make Foil Mushroom Packets — For a no-pan option, pile mushrooms and onion on heavy-duty foil with 2 tbsp butter, salt, and pepper. Seal tight and set on coals for 15 minutes, turning once, until the packet puffs and hisses.
- 7Finish with Lemon and Butter — Return everything to the skillet if needed, add the last 1 tbsp butter and a squeeze of lemon, and toss 1 minute until the butter melts and coats the vegetables. Taste and adjust salt.
- 8Rest and Serve — Pull the skillet off the heat and rest 3 minutes. Serve straight from the pan with the grilled corn on the side and the lemon half for squeezing.
Lars writes about outdoor adventure and minimalist gear, focusing on long-distance hiking and camping. He shares route planning tips, gear tests, and lessons from the trail, always emphasizing safety and leaving no trace. His writing is practical and seasoned, but he never claims to be an expert—just a passionate hiker.
