Here are all the best vegetable recipes! These easy and healthy side dish recipes highlight the ideal ways to cook these tasty veggies.
Craving veggies? As a cookbook author, I’ve made it my life’s work to figure out all the best way deliciously healthy ways to eat vegetables. What I’ve found? There are so many ways to make vegetables taste incredible.
I’m constantly experimenting with new ways to cook vegetables that have my family asking for seconds. After years of testing, these are the top vegetable recipes that have transformed how I cook and eat, from roasted broccoli that’s as irresistible as French fries, to Caprese salad with ripe juicy tomatoes!
My Top Vegetable Recipes
First up: my best roasted vegetables recipe! This master recipe makes the most colorful sheet pans that will please even the most veggie-wary eaters. Make it for a crowd as a side, or roast up a few pans and eat off of them all week long.
Here’s a quick way to get colorful veggies onto your plate: my ultimate sautéed vegetables recipe. Why not do a total makeover on a veggie sauté? These sauteed vegetables are beautifully colored, bursting with flavor and crisp tender in texture.
Another great way to eat vegetables: in a stir fry! This stir fry vegetables recipe is colorful and tastes so delicious, you won’t want to stop eating. It’s great way to eat all the best healthy vegetables!
My favorite recipe for broccoli is roasted broccoli! The florets are as irresistible as French fries. They come out tender and charred, with an almost sweet flavor. Combine that with garlic and a few spritzes of fresh lemon juice, and the flavor pops.
More broccoli recipes: Try my refreshing broccoli slaw for potlucks, add it to broccoli mac and cheese, or blend it into a creamy broccoli potato soup.
Don't underestimate the power of perfectly cooked carrots! These buttery, savory coins require just three ingredients and 10 minutes but taste like they took much more effort. The hint of fresh thyme and chives makes them fancy enough for dinner parties yet simple enough for weeknights.
More carrot ideas: My simple carrot salad with a tangy vinaigrette, tender honey glazed carrots, or warming carrot ginger soup are all favorites.
I never gave celery much thought until I tried it in this refreshing salad. The crunch of celery paired with sweet apple and tangy Parmesan creates the most hydrating, satisfying salad that I find myself craving.
More celery recipes: Try creamy celery soup, fresh celery juice, or add it to a celery smoothie.
These Brussels sprouts are crispy on the outside, tender inside, and tossed in a balsamic-honey sauce that's perfectly balanced. The best part? They're baked, not fried, but you'd never know it. Whenever I make these, they disappear faster than any other side dish.
More Brussels sprouts: My roasted Brussels sprouts are simple and classic, or try smashed Brussels sprouts or shaved Brussels sprout salad.
Here the Parmesan creates these incredible crunchy bits all over the potatoes, and the interior stays velvety tender. They're dangerously good: I've been known to eat way too many straight off the baking sheet!
More potato recipes: My pan fried potatoes, garlic roasted potatoes, hasselback potatoes, or loaded potato soup are all family favorites.
This nutrient-packed salad keeps its flavor and texture for days in the fridge, making it perfect for meal prep. The combination of kale, quinoa, peppers, and carrots with a tangy dressing makes healthy eating genuinely satisfying. I've been making this for years, and it never gets old.
More kale recipes: My sautéed kale is a weeknight staple, or try roasted kale, baked kale chips, easy kale salad, or kale soup.
High-heat roasting transforms cauliflower into something magical. The edges get almost caramelized, and when seasoned with garlic and salt, they're actually as addictive as French fries. I've made this recipe countless times, and 450°F is the perfect temperature for that golden-brown exterior.
More cauliflower recipes: My BBQ grilled cauliflower is perfect for summer, or try crispy breaded cauliflower, cauliflower stir fry, or Parmesan roasted cauliflower.
These beans are bright green and perfectly tender, sautéed in butter with garlic and toasted almonds and finished with a little lemon zest. After one bite, we were singing its praises: then finished off the entire platter. It's one of my top of my favorite green bean dishes!
These oven-roasted mushrooms have converted mushroom skeptics in my family! They come out tender and meaty, topped with fresh herbs. I love serving them as a side dish or tossing them into mushroom pasta for an easy weeknight dinner.
More mushroom recipes: Try my portobello mushroom burger, roasted mushrooms, easy stuffed mushrooms, or wild rice mushroom soup.
This vinegar-based cucumber salad is one of the most refreshing side dishes. The dressing is tangy, slightly sweet, and salty: it makes the cucumbers addictively good. I love that this recipe comes together in minutes and pairs perfectly with grilled meats or salmon burgers!
More cucumber recipes: My cucumber salsa, creamy cucumber salad with sour cream, or cucumber juice.
This sauteed spinach recipe is something to write home about! It's scented with garlic, wilted until bright green and finished off with lemon juice to give it a brightness. The flavor is fresh and vibrant, a healthy side dish that uses 3 large bunches of spinach.
More spinach favorites: My spinach salad is the perfect all-purpose side dish, or try adding spinach to a spinach smoothie, spinach soup, or everyone's favorite spinach artichoke dip.
When tomatoes are at their peak, the classic Italian Caprese salad is unbeatable. Fresh mozzarella, ripe tomatoes, and peppery basil come together in the simplest, most elegant way. Serve it alongside focaccia bread for the ultimate appetizer or side dish.
More tomato ideas: Try grilled tomatoes, fresh tomato salad, cucumber, tomato & avocado salad, or classic tomato soup.
This fresh corn salad bursts with flavor: sweet corn, juicy tomatoes, and herbaceous basil in a light vinaigrette. I love making this when corn is in season: it's hard to stop eating!
More corn recipes: Try grilled corn on the cob, elote (Mexican grilled corn), corn fritters, or black bean and corn salad.
This simple six-ingredient salad is one of my most-made recipes. The lemon-mint dressing keeps things fresh and bright, and the cabbage holds up beautifully for several days in the fridge.
More cabbage recipes: Try red cabbage slaw, best coleslaw recipe, Mexican coleslaw, or warming cabbage soup.
This is the simplest asparagus recipe and it's the one I make most often. The grated garlic is the secret ingredient here: it infuses the asparagus with savory flavor without overpowering the flavors. The lemon zest and juice add just the right amount of brightness!
More asparagus recipes: Try grilled asparagus, asparagus salad with feta, sautéed asparagus, or asparagus pasta with lemon.
This delicious salad works with roasted beets or the convenience of packaged cooked beets! The combination of earthy beets, creamy goat cheese, baby greens, and tangy balsamic creates perfect balance. I love serving this for parties or holidays because it looks impressive but comes together easily.
More beet recipes: My arugula beet salad, roasted beets with goat cheese, creamy beet hummus, or beet smoothie.
This protein-packed side dish or snack is so simple but oh-so-satisfying: my kids absolutely love it! Tossed with garlic and salt, these soybeans have become my go-to appetizer when friends come over. There's something fun about squeezing them out of their pods!
More edamame ideas: Try spicy edamame or edamame salad for variations.
Edamame Salad
Raw fennel has that strong licorice flavor, but roasting transforms it completely. It becomes sweet and caramelized: like roasted onions but even more complex. This has become one of my favorite ways to introduce people to fennel: the roasted version is so much more approachable than raw.
More fennel recipes: Try fennel orange salad or fennel salad with Parmesan.
This guacamole's secret is using perfectly ripe avocados and balancing the lime, salt, and jalapeño just right. It's classic, creamy, tangy, and has the perfect amount of heat. I serve this with homemade tortilla chips or use it as a topping for my fish tacos.
More avocado recipes: Try grilled avocado, avocado smoothie, avocado tuna salad, or avocado dip.
You barely have to do anything to rainbow chard to make it taste good! Just throw it in a hot pan with olive oil and garlic, then salt it to taste. It turns into an easy side dish in just 10 minutes. Top with pine nuts and Parmesan for an elegant side dish.
How to Customize These Recipes
These vegetable recipes easily adapt. I’m constantly switching things up based on what’s in season and what I have on hand:
- Swap vegetables freely. Most roasting and sautéing techniques work across different vegetables. For example, if I don’t have broccoli, I’ll use cauliflower.
- Change up the seasonings. Feel free to experiment. Italian seasoning, curry powder, and Cajun spices all create different flavor profiles.
- Add protein to make them meals. I often toss roasted vegetables with chickpeas, add sauteed shrimp to stir-fries, or serve sautéed greens alongside baked fish.
Storing and Reheating Vegetables
Most of these cooked vegetables keep well in the refrigerator for 3-4 days in airtight containers. Here’s how I handle leftovers:
Roasted vegetables reheat well in a 400°F oven for 10-15 minutes. They’ll crisp back up and taste almost freshly made. Avoid the microwave if possible.
Sautéed greens like spinach and chard are best fresh, but leftovers work well in scrambled eggs, pasta, or grain bowls.
Salads with vinegar-based dressings actually improve after a day in the fridge as the vegetables marinate. My cucumber salad and cabbage salad are even better on day two.
Raw salads with greens should be dressed right before serving. I prep all the vegetables but keep the dressing separate until the last minute.
Meal Planning with Vegetable Recipes
I’ve found that batch-cooking vegetables sets me up for easy weeknight meals:
- Roast two sheet pans of mixed vegetables using my best roasted vegetables method. Use them throughout the week in grain bowls, alongside proteins, or tossed into pasta.
- Prep raw vegetables for quick salads. I wash, chop, and store vegetables like cucumbers, tomatoes, and bell peppers so I can throw together fresh salads in minutes.
- Make a big batch of one or two vegetables you love. A huge batch of roasted broccoli gets used up quickly when you have it ready to go.
- Keep frozen vegetables on hand for busy nights. While these recipes focus on fresh vegetables, I always have frozen edamame in my freezer for backup.
Browse recipes by vegetable
- Cruciferous vegetables: Try my top Broccoli Recipes, Cauliflower Recipes, Cabbage Recipes, and Brussels Sprouts Recipes.
- Root vegetables: Browse my top Carrot Recipes, Beet Recipes, and Potato Recipes.
- Squashes: Try my Butternut Squash Recipes, Yellow Squash Recipes, or Zucchini Recipes.
- Leafy vegetables: Go for Spinach Recipes or Kale Recipes.
- Other vegetables: Try my Asparagus Recipes, Cucumber Recipes, Celery Recipes, Mushroom Recipes, Tomato Recipes, Avocado Recipes, or Corn Recipes.
30 Great Vegetable Recipes
Pin Recipe
Print RecipeHere’s how to roast vegetables with the best seasoning blend! These epic roasted vegetables fill two sheet pans and take 30 minutes to roast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8
- Category: Side Dish
- Method: Baked
- Cuisine: Vegetables
- Diet: Vegan
Ingredients
- 1 medium head cauliflower (2 pounds)*
- 1 crown broccoli (1/2 pound)
- 1 medium red onion
- 2 medium sweet potatoes (1 1/2 pounds)
- 1 red pepper
- 1 yellow pepper
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons Old Bay seasoning**
- 1 teaspoon kosher salt
Instructions
- Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
- Chop the vegetables: Chop the cauliflower and broccoli into florets. Chop the onion into 1/2-inch slices. Cut the sweet potato in half lengthwise, in half again lengthwise, and then cut each quarter into thin pie-shaped slices (see the photo). Chop the peppers into 1/2-inch strips, then cut the strips in half.
- Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet. Drizzle half the olive oil onto each tray, then with half the seasonings onto each tray. Mix with your hands until evenly coated.
- Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side. Transfer to a serving bowl or dish and serve immediately.
Notes
*Cut all quantities in half to make 1 sheet pan for 4 people.
**If you can’t find Old Bay, here’s how to make Old Bay it at home! Or, substitute in 1 teaspoon paprika and ½ teaspoon celery salt.
from A Couple Cooks https://ift.tt/5UPlGjf
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