Are you tired of the same old steamed broccoli or plain salad as your go-to veggie side dish?
Let’s face it, we all know vegetables are good for us, but sometimes they can be a bit… boring.
Well, get ready to jazz up your dinner plate with these five delicious vegetable side dishes that will have you and your family reaching for seconds!
These recipes are designed to be easy enough for weeknight dinners but impressive enough for your next dinner party.
So put on your apron, grab your favorite knife, and let’s dive into the wonderful world of veggie sides!
Top 5 Veggies Recipes For Side Dish
1. Roasted Garlic Parmesan Brussels Sprouts
First up, we’re tackling the often misunderstood Brussels sprouts. Trust me, if you don’t like Brussels sprouts, this recipe might change your mind!
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 3 tablespoons olive oil
– 4 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 1 tablespoon balsamic vinegar (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, minced garlic, salt, and pepper.
3. Spread them out on a baking sheet, cut-side down.
4. Roast for 20-25 minutes, until they’re crispy on the outside and tender on the inside.
5. Remove from the oven and immediately sprinkle with Parmesan cheese.
6. If desired, drizzle with balsamic vinegar for an extra flavor kick.
The key to this recipe is getting that perfect caramelization on the Brussels sprouts.
When they are roasted just right, they develop a nutty, sweet flavor that pairs beautifully with the salty Parmesan and pungent garlic.
The balsamic vinegar adds a touch of acidity that balances everything out.
Pro tip:
Don’t overcrowd the baking sheet. Give those little green globes some space to breathe, and they’ll reward you with perfectly crispy edges.
2. Rainbow Carrot and Ginger Slaw
Next up, we’re bringing some color to the table with this vibrant carrot slaw. It’s crunchy, it’s zingy, and it’s downright pretty to look at!
Ingredients:
– 1 pound rainbow carrots, julienned (or regular carrots if you can’t find rainbow)
– 1 small red onion, thinly sliced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons grated fresh ginger
– 3 tablespoons rice vinegar
– 2 tablespoons honey
– 1 tablespoon sesame oil
– Salt to taste
– 1/4 cup toasted sesame seeds
Instructions:
1. In a large bowl, combine the julienned carrots, sliced onion, and chopped cilantro.
2. In a small bowl, whisk together the ginger, rice vinegar, honey, sesame oil, and salt.
3. Pour the dressing over the carrot mixture and toss well to combine.
4. Let the slaw sit for at least 15 minutes to allow the flavors to meld.
5. Just before serving, sprinkle with toasted sesame seeds.
This slaw is a perfect make-ahead dish. In fact, it gets even better if you let it marinate in the fridge for a few hours or overnight.
The ginger adds a spicy warmth, while the honey balances it out with a touch of sweetness. And those rainbow carrots?
They’re not just pretty each color has a slightly different flavor profile, making every bite a little adventure.
3. Crispy Smashed Potatoes with Herbs
Who doesn’t love potatoes? This recipe takes your standard spud and turns it into a crispy, herby delight that’s somewhere between a french fry and a baked potato.
Ingredients:
– 1.5 pounds small potatoes (like baby Yukon Gold or red potatoes)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 2 tablespoons mixed fresh herbs (try rosemary, thyme, and parsley)
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 450°F (230°C).
2. Boil the potatoes in salted water until fork-tender, about 15-20 minutes.
3. Drain the potatoes and let them steam dry for a few minutes.
4. Arrange the potatoes on a baking sheet and use a fork or potato masher to gently smash each one.
5. Drizzle with olive oil and sprinkle with minced garlic, herbs, salt, and pepper.
6. Roast for 20-25 minutes until golden brown and crispy.
The magic of this dish lies in its contrasts the crispy, almost crunchy exterior gives way to a fluffy, creamy interior. The fresh herbs add bursts of flavor, while the garlic gets all toasty and delicious in the oven.
Pro tip:
Don’t be afraid to flatten those potatoes. The thinner they are, the crispier they’ll get!
4. Miso-Glazed Eggplant
Let’s venture into some Asian-inspired flavors with this umami-packed eggplant dish.
Ingredients:
– 2 medium eggplants
– 3 tablespoons vegetable oil
– 3 tablespoons miso paste
– 2 tablespoons mirin
– 1 tablespoon sugar
– 1 tablespoon rice vinegar
– Sesame seeds and chopped green onions for garnish
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise, then score the flesh in a diamond pattern.
3. Brush the cut sides with vegetable oil and place cut-side down on a baking sheet.
4. Roast for about 20 minutes, until the eggplant is tender.
5. While the eggplant is roasting, mix together the miso paste, mirin, sugar, and rice vinegar.
6. Remove the eggplant from the oven, flip them over, and brush generously with the miso glaze.
7. Return to the oven and broil for 3-5 minutes, until the glaze is bubbly and slightly charred.
8. Garnish with sesame seeds and chopped green onions.
This dish is a flavor bomb.
The miso glaze caramelizes in the oven, creating a sweet and savory crust on the creamy eggplant. It’s rich, it’s complex, and it might just steal the show from your main course.
5. Honey-Roasted Rainbow Carrots with Goat Cheese
Last but certainly not least, we’re circling back to carrots – but this time, we’re roasting them to sweet perfection and pairing them with tangy goat cheese.
Ingredients:
– 2 pounds rainbow carrots, peeled and halved lengthwise
– 2 tablespoons olive oil
– 2 tablespoons honey
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 ounces goat cheese, crumbled
– 1/4 cup chopped pistachios
– 2 tablespoons chopped fresh mint
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the carrots with olive oil, honey, cumin, salt, and pepper.
3. Spread the carrots on a baking sheet in a single layer.
4. Roast for 20-25 minutes, until the carrots are tender and caramelized.
5. Transfer to a serving platter and top with crumbled goat cheese, chopped pistachios, and fresh mint.
This dish is a true celebration of carrots.
Roasting brings out their natural sweetness, which is enhanced by the honey. The cumin adds a warm, earthy note, while the goat cheese provides a creamy, tangy contrast.
The pistachios and mint finish it off with a fresh crunch and cool brightness.
Pro tip:
Don’t throw away those carrot tops! They’re edible and delicious. Try chopping them up and using them in place of (or in addition to) the mint in this recipe.
Wrapping It Up
There you have it, five veggie side dishes that are anything but boring.
From the crispy, garlicky Brussels sprouts to the sweet and tangy carrot slaw, from the irresistibly crunchy smashed potatoes to the umami-rich miso eggplant, and finally to the honey-roasted carrots with their creamy goat cheese topping each of these dishes brings something unique to your table.
Remember, cooking vegetables doesn’t have to be a chore. It’s an opportunity to experiment with flavors, to play with textures, and to bring vibrant colors to your plate. Don’t be afraid to switch things up, swap out herbs, try different cheeses, or add a sprinkle of your favorite spice blend.
So the next time you’re planning a meal, give one of these recipes a try.
You might just find that the humble vegetable side dish becomes the star of the show. Happy cooking, and even happier eating!