The 16 Best veggie side dishes and recipes
1. Roasted Brussels Sprouts
I love the nutty caramelized taste of these spears of green, and they are so versatile and simple to prepare. I always have them in my kitchen, and when I roast them just right, they get deliciously crispy on the outside and stay tender on the inside.
It is so nice to have a side dish that goes with almost anything and adds flavor and nutritional value to my meals. Seeing my family’s reaction when they eat them only confirms my love of this tasty treat.
Ingredients
-
1.5 pounds Brussels sprouts
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2-3 cloves garlic, minced (optional)
- 1 tablespoon balsamic vinegar (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Cut off the stems and disregard any yellow or damaged leaves (and, if the sprouts are large, cut each one in half lengthwise).
3. Put the prepared Brussels sprouts in a big bowl. Sprinkle lightly with olive oil, toss. Sprinkle lightly with kosher salt and plenty of freshly ground black pepper. Add minced garlic if using.
4. Spread the Brussels sprouts in a single layer on a baking sheet.
5. Roast in the preheated oven for 20-25 minutes, shaking the pan halfway through, until the Brussels sprouts are tender and slightly browned around the edges.
6. Take from the oven and, if you like, toss with balsamic vinegar before serving. Serve hot.
2. Garlic Sautéed Spinach
I am a huge fan of garlic sautéed spinach for its flavor and ease. That simple side dish is practically a magic trick – it takes me just a few minutes to make, but it brightens up a meal in a really big way.
When I’m cooking garlic sautéed spinach, I get this heady aroma in my kitchen that makes my mouth water on cue, and when it’s done, it tastes so good. It’s healthy and it’s tasty.
What more could you want? This is one of my favorite recipes – I use it all the time.
Ingredients
2 tablespoons olive oil
3 cloves garlic, thinly sliced
1 pound fresh spinach, washed and dried
Salt, to taste
Black pepper, to taste
Lemon juice, optional (for serving)
Instructions
1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced garlic and sauté until golden brown, around 1-2 minutes. Do not over-brown the garlic.
3. Add the spinach to the skillet by the handful, stirring until just wilted, then adding another handful until all is in the skillet.
4. Season with salt and black pepper to taste, stirring to combine.
5. Once all the spinach is wilted and tender, remove from heat.
6. Optional: Finish with a squirt of lemon to serve, to add a bright fresh note. Serve immediately.
3. Grilled Asparagus
There is something about bringing out that smokiness when I cook asparagus on the barbecue that I absolutely love. It’s one of my favorite vegetables to cook, because it’s so easy, yet adds a real punch of flavor.
My favorite way is a quick marinade, and a few minutes on the barbecue, the charred tips and the lovely soft stalks of the end make for a great accompaniment, to an otherwise simple meal. Mine is always perfect, not over or undercooked, and still full of crunch.
Ingredients
- 1 bunch of fresh asparagus
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon (optional, for zest and juice)
- 2 cloves garlic, minced (optional)
- Parmesan cheese, grated (optional)
Instructions
1. Preheat the grill to medium-high heat.
2. Trim the tough ends off the asparagus typically around 1-2 inches.
3. Toss the asparagus with the olive oil, salt, black pepper and minced garlic in a large bowl.
4. Lay the asparagus flat across the grates at a 90-degree angle so they don’t sliver in half.
5. Grill for 5-7 minutes on both sides, turning occasionally, until cooked through, with charred spots.
6. Take off the grid and pour the wine and lemon juice over the top and grate Parmesan cheese over
4. Steamed Broccoli
I adore when I discover easy additives to meals that make them nutritious and delicious, and for me, something that tops the list are steamed broccoli. It’s the first thing I think of when I need to increase greens in my diet.
They seem to hold their crunch and bright color when steamed just right. Personally, I love it with a drizzle of olive oil, or a sprinkling of sea salt.
Ingredients
1 pound (450g) fresh broccoli florets
1/4 teaspoon salt (optional)
2 tablespoons olive oil or melted butter
1 clove garlic, minced (optional)
Lemon wedges (for serving)
Instructions
1. Wash and trim the broccoli into even-sized florets.
2. Add approximately 1-2 inches of water to a pan and bring it to a boil.
3. Arrange the broccoli florets in a steamer basket set above the boiling water. Cover with a lid.
4. Steam the broccoli for 5-7 minutes, until tender but still vibrant green.
5. Put the minced garlic in a small bowl with the olive oil or melted butter and drizzle over the hot steamed broccoli.
6. Season with salt to taste and serve with lemon wedges on the side.
5. Balsamic Glazed Carrots
Balsamic-glazed carrots are one of my favorite side dishes. Sweet but tart, earthy and aromatic, they are the ultimate accompaniment.
When making them lately, I’ve been struck by how the balsamic reflects off the natural sweetness of the carrots. My result with any batch of these is a gorgeous caramelized glaze that adds a depth and complexity to the dish for me.
Ingredients
- 1 lb carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves, chopped
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Toss the peeled and sliced carrots in olive oil, and season with salt and pepper.
3. Spread carrots in a single layer on a baking sheet and roast 20-25 minutes or until tender.
4. Meanwhile, in a small pan, bring balsamic vinegar and honey to a simmer over medium heat. Cook until thick and reduced.
5. Drizzle the roasted carrots with the balsamic glaze and sprinkle with fresh thyme.
6. Garnish with chopped parsley before serving. Enjoy immediately.
6. Cauliflower Mash
I have tried a lot of more healthful versions of my favorite comfort foods. Cauliflower mash was on my list to try ever since I first heard of it.
When it comes to mashed potatoes, I think those are a comfort food in my book. Since I could eat these every day and never get tired of them, I was dying to try the same thing made from cauliflower.
I love that it can be whipped into a low-carb and super creamy treat, and of course I love how good for you it is. Surely all of those nutritional values without the guilt equals a guilt-free way of treating yourself to a hearty side dish?
I certainly think so.
Ingredients
- 1 large head of cauliflower
- 2 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup sour cream
- Salt and pepper to taste
- Fresh chives, chopped (optional, for garnish)
Instructions
1. Trim the cauliflower and cut into florets, then steam or boil until just tender enough to pierce with a fork but still holding its shape (about 10-15 minutes).
2. Drain the cauliflower well and place it in a food processor.
3. Put the butter, Parmesan cheese, minced garlic and sour cream in food processor.
4. Cover and blend the mixture until it’s all smooth and creamy. Add salt and pepper to taste.
5. Transfer the cauliflower mash to a serving dish and garnish with chopped fresh chives, if you like.
6. Serve immediately and enjoy!
7. Roasted Beet Salad
I like to make things bursting with color and flavors and nutrients, and this one is a favorite of mine when beets are at their prime. Tender, earthy roasted beets offset by sweet and tangy goat cheese, crunchy and slightly bitter greens, and the forestiness of walnuts make me happy just to think about eating this salad.
I love it when I serve this at dinners and I know people are happy to eat my food, and not just because they feel obligated. I feel accomplished when I make this for people.
Ingredients
- 4 medium-sized beets, washed and trimmed
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled goat cheese
- 1/4 cup chopped walnuts, toasted
- 3 cups mixed greens (arugula, spinach, or a spring mix)
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Instructions
1. Preheat the oven to 400°F (200°C).
2. Place the beets in foil, individually, on a baking tray and roast for 45-60 minutes, depending on size of beet. Fork test
when the beet is pierced with a fork it is tender and done.
3. While the beets are roasting, whisk together the balsamic vinegar, honey, Dijon mustard, olive oil, salt and pepper in a small bowl, and set aside.
4. When the beets have finished roasting, let them cool a bit, then peel them and cut them into bite-sized cubes.
5. Toss the mixed greens with the dressing in a large bowl and then transfer to a serving platter. Top with the roasted beets, goat cheese, and toasted walnuts, and toss to combine.
6. Serve immediately or refrigerate until ready to serve.
8. Green Bean Almondine
I could eat this all day! The soft beans and crunchy almonds offer such a great textural combination.
When I make it at home, it’s my favorite quick, simple, elegant side dish that is very versatile – it can be dressed up or dressed down for any kind of dinner party. And the bit of zest from the lemon just pulls it all together perfectly.
It makes a great addition to any dinner and people always want seconds.
Ingredients
- 1 pound fresh green beans, trimmed
- 2 tablespoons unsalted butter
- 1/4 cup sliced almonds
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
1. Bring a large pot of water to boil, place the green beans in and boil for 3-4 minutes until crisp-tender, then drain and plunge into a bowl of ice water to stop further cooking. Drain again and set aside.
2. Melt the butter in a large skillet over medium heat. Add the sliced almonds and sauté until lightly browned, about 2-3 minutes, stirring frequently. 3) Finally, minced garlic goes in. Stir well for 1 minute until fragrant.
4. Add the blanched green beans to the skillet and toss to coat with the butter, almonds and garlic. Cook another 2-3 minutes until heated through.
5. Take off the heat, stir in lemon juice, and season with salt and pepper to taste. Serve at once.
9. Stuffed Bell Peppers
I love this dish for its bright colors and full flavors. When I make it for dinner, I am surprised every time at its adaptability and satisfyingness.
I love to fill it with the most varied combinations of meats and grains and vegetables. I think it is a great all-around meal for any occasion, a way to eat and feel well.
Here’s my recipe!
Ingredients
4 large bell peppers (any color, tops cut off and seeds removed)
1 cup cooked quinoa
1 cup black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1 cup diced tomatoes
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup shredded cheese (cheddar, mozzarella, or your choice)
Salt and pepper to taste
2 tablespoons olive oil
Fresh cilantro or parsley for garnish (optional)
Instructions
1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and garlic and cook until the onion is translucent.
3. Add the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt and pepper, and cook for 2-3 minutes longer, until well combined and heated through.
4. Spoon quinoa mixture into the hollowed-out bell peppers, gently pressing it down as you go. Sprinkle cheese over the stuffed peppers.
5. Put stuffed peppers into the prepared baking dish, drizzle with remaining tablespoon of olive oil, and cover loosely with foil.
6. Bake the peppers for 25-30 minutes in the preheated oven, until the vegetables are tender and the cheese is melted and bubbly. Garnish with chopped fresh cilantro or parsley if you like, and serve hot.
10. Zucchini Noodles
I consider it a blessing to discover equivalent but healthier alternatives to wheat pasta, and the zucchini noodle is now one of my favorite go-to foods. Their light, refreshing taste means that they can be guilt-free and don’t bring on one of those heavy-in-the-gut post-tummy-filling-meals experiences that I used to love in my old days.
Combine them with any sauce or topping you like, and you have an unlimited supply of dish varieties at your whim in the kitchen. They can be the means of me shaping a filling and delicious meal that does not get in the way of my personal goals to maintain health.
Ingredients
- 2 medium zucchinis
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil leaves, for garnish
Instructions
1. Use a spiralizer or julienne peeler to turn the zucchinis into noodles.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Put in the zucchini noodles, turning to combine with the sauce, and cook 2-3 minutes over medium heat until slightly softened, stirring occasionally.
5. Season with salt, black pepper, and red pepper flakes
6. Switch off the heat and sprinkle the parmesan over. Decorate with fresh basil leaves before serving.
11. Spicy Roasted Chickpeas
I love the crunch and flavor of this simple, healthy snack. Whenever I fancy something salty and a bit spicy, these little gems spring to mind.
I like to eat them between meals to prevent a total breakdown, while excusing my appetite. There’s nothing like the blend of spices with the earthy chickpea flavor.
For a fast and satisfying way to spice up your snacking routine, this is my choice, every time.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F (200°C).
2. Pour drained and rinsed chickpeas onto a baking sheet and dry them with a paper towel.
3. In a small bowl, mix together the olive oil, ground cumin, smoked paprika, garlic powder, cayenne pepper, salt and black pepper.
4. Toss the chickpeas in the spice mixture until they are evenly coated.
5. Roast for 25-30 minutes in the preheated oven, stirring after 15 minutes, until the chickpeas are crisp and golden.
6. Remove from oven and let cool slightly before serving. Tastes fabulous as a snack or a side dish.
12. Caprese Salad
I love making my perfect Caprese Salad because it’s about simplicity but loaded with flavor. I think fresh is best.
For me, it’s about ripe tomatoes, milky mozzarella, fragrant basil and a drizzle of olive oil. I love how sweet, salty and herby each mouthful is, and how it takes me straight to Italy.
Ingredients
- 4 ripe tomatoes
- 1 pound fresh mozzarella cheese
- 1 bunch fresh basil leaves
- Extra-virgin olive oil
- Balsamic reduction or balsamic vinegar
- Salt
- Freshly ground black pepper
Instructions
1. Slice the tomatoes and mozzarella into 1/4-inch thick rounds.
2. Alternate slices of tomatoes and mozzarella on a platter.
3. Tuck whole basil leaves in between the tomato and mozzarella slices.
4. Drizzle extra-virgin olive oil and balsamic reduction or vinegar over the salad.
5. Season generously with salt and freshly ground black pepper to taste.
6. Serve right away, or let sit for a few minutes to let the flavors marry.
13. Sweet Potato Fries
Sweet potato fries are my favorite snack. I just love that salty sweetness and crunch.
I think it’s the perfect balance of flavors, and I can eat them with anything really. When I fancy a tasty side to a nice meal, I always opt for a basket.
My favorite thing to do is dip them in a tangy sauce and munch away. They are the best thing to go with a meal.
Ingredients
2 large sweet potatoes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder#
Instructions
1.While the oven preheats to 425°F (220°C), prepare a parchment-lined baking sheet
2. Peel the sweet potatoes and slice into thin, even sticks, about 1/4-inch to 1/2-inch thick.
3. Toss sweet potato sticks with olive oil, salt, black pepper, paprika, garlic powder and onion powder in large mixing bowl so they are all well coated.
4. Spread out the sweet potato fries in a single layer on the prepared baking sheet, making sure not to crowd them.
5. Bake for 25-30 minutes, flipping halfway through until the fries are golden and crispy.
6. Take out of the oven and serve warm. Correct seasoning with extra salt.
14. Cucumber and Tomato Salad
I love making cooling dishes and one I really enjoy is just a perfect mix of good vegetables. For me, this salad is the perfect thing for summer, tasting as fresh as it looks, and the textures are great too.
I think it’s the ease of making it that appeals to me most, as it takes no time at all, so it is perfect for speedy lunches, or salads to go with barbecues. I often add a little olive oil and some herbs which complement the natural flavors.
Ingredients
2 cups cucumber, thinly sliced
2 cups cherry tomatoes, halved (or regular tomatoes, chopped)
1/2 red onion, thinly sliced
1/4 cup fresh parsley, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
Salt, to taste
Freshly ground black pepper, to taste
Instructions
1 Wash the cucumber, halve it lengthwise, scoop out the seeds, and slice. Cut the cherry tomatoes in half and slice the red onion into thin slices. Put the vegetables into a large bowl.
2. Add the chopped fresh parsley to the bowl.
3. Whisk together in a small bowl the extra-virgin olive oil, red wine vinegar, and oregano.
4. Pour the dressing over the vegetables and toss gently to coat.
5. Season with salt and freshly ground black pepper to taste.
6. Put in the fridge at least 30 minutes before serving to let the flavor’s develop. Enjoy!
15. Butternut Squash Soup
There is little that makes me happier than a bowl of soup on a cool evening. My go-to comfort food is this creamy-dreamy butternut squash soup.
It has the best velvety texture and the mellow savoryiness of the broth is out of this world. I love the aroma of the spices and the sweetness of the squash.
It’s a dish that feels like a hug in a bowl.
Ingredients
- 1 large butternut squash, peeled, seeded, and cubed
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, chopped carrot and celery and sauté until soft, about 5 to 7 minutes.
2. Add the diced butternut squash, ground cumin, ground coriander, salt, and pepper. Stir and cook for 5 minutes.
3. Pour in the vegetable broth, then bring the mixture to a boil. Lower the heat and simmer until the butternut squash is tender, about 20-25 minutes.
4. Transfer soup to a bowl and puree it with an immersion blender or transfer the soup in batches to a countertop blender and blend it until smooth, then return to the pot.
5. Stir in the coconut milk and heat the soup through for 5 minutes. Adjust seasoning with salt and pepper as necessary.
6. Serve hot, garnished with fresh parsley if desired.
16. Ratatouille
I love the craft of making ratatouille – which makes me sound more interesting than I am. I’ll make a bowlful of this stewed ratatouille with saffron and balsamic vinegar and throw a handful of mozzarella on top, tucking in a hunk of crusty bread.
Its bright colors and sharp aromatics are a joy to the palate, and I’m always amazed at the sum being greater than its parts. It feels to me more like a comfort food than a haute dish.
Ingredients
- 2 medium eggplants
- 2 medium zucchinis
- 2 medium yellow squashes
- 4 Roma tomatoes
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 1 large onion
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped (for garnish)
Instructions
1. Preheat the oven to 375°F (190°C).
2. Thinly slice the eggplants, zucchinis, yellow squashes, and tomatoes.
3. Dice the bell peppers and onion; set the vegetables aside separately.
4. In an ovenproof skillet over medium high heat, heat half the olive oil and brown the onions and peppers, about 5-7minutes. Add the garlic and cook 2minutes.
5. Place the sliced vegetables in a single layer in the skillet, in an alternating, overlapping pattern (almost like dominoes). Drizzle the remaining olive oil over the arranged vegetables. Sprinkle with thyme, oregano, salt and pepper.
6. Cover the skillet and bake (covered) for 40 minutes. Remove the foil and bake for a further 20 minutes until vegetables are tender. Sprinkle with fresh basil to serve.