ClosePhoto: Photographer: Rachel Marek, Food stylist: Annie ProbstNeed some fresh recipe inspiration? Try one of these new veggie sides, from cauliflower salads to sheet-pan roasted vegetables. Not only are these recipes delicious, they are easy to make, coming together in just three steps or less. Recipes like our Cucumber & Celery Salad are a great side that can be paired with any main dish.01of 10Cucumber & Celery SaladView RecipePhotographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine KeelyThis cucumber and celery salad is crunchy and fresh and strikes the perfect balance between salty and sweet. Gochugaru, a coarse Korean chili powder, brings mild heat to the dish. Gently smashing the cucumbers helps to evenly distribute the flavor. This is the perfect salad to eat with rice and tofu or grilled fish or shrimp.02of 10Roasted Garlic-Butter Cabbage WedgesView RecipePhotographer: Rachel Marek, Food stylist: Annie ProbstGarlic butter seeps into the folds of tender-crisp green cabbage wedges for a savory side that pairs well with everything from seafood to steak. Drizzle on an extra splash of vinegar after roasting if you prefer a little more tang.03of 10Sheet Pan Roasted VegetablesView RecipeCooking LightA mix of colorful root vegetables may be your star side. Peeled, pre-chopped butternut squash saves time, but pieces tend to be irregular and small—we prefer peeling and cubing it yourself.04of 10Potato & Leek GratinView RecipeA mandoline will slice the potatoes quickly and to the exact same thickness, though a sharp knife will also work. Instead of burying the potatoes and leeks in cream, a drizzle of milk is added to every layer of the gratin; the potatoes get wonderfully crisp and tender, and the cheeses form a melty, golden crust. The result is a rich, rustic potato side with contrasting flavors and textures—a bit of crunch to round out the stuffing, sauces, and mashes on the plate. Reheat leftovers in the oven until crisped and warmed through, and then serve with eggs and a side of fruit for breakfast.05of 10Easy Baked Spaghetti SquashView RecipeColin PriceRecipes for baked spaghetti squash are often overly complicated, but our version has just two ingredients: squash and water.06of 10Air Fryer Cilantro-Lime Corn on the CobView RecipeKaren RankinYour air fryer can turn out a fantastic batch of corn on the cob. A quick turn halfway through cooking yields crispy, juicy corn that soaks up the tasty garlic-lime butter like a champ. Pick out small ears, or trim them slightly so that they fit into the air fryer basket. If you have any leftovers, cut the kernels off the cob and stir into a dip or sprinkle over a salad.07of 10Crispy Air-Fried Sweet Potato WedgesView RecipeAdam HickmanSide dish or snack? We say both! If you think sweet potatoes are just for Thanksgiving, give these spicy wedges a try. The smoky spice blend is easy to whip up ahead of time, but the potatoes are best eaten while hot. Though it’s tempting to crowd the air-fryer basket and cook everything in one batch, resist the urge—air flow is crucial for maximum crispiness. Not a fan of cilantro? Try basil, parsley or fresh thyme leaves.08of 10Caprese Salad with Basil & Tarragon ChimichurriView RecipePhotographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine KeelyThis is a caprese salad like you’ve never had before! Chimichurri with lime zest and juice, capers, serrano and tarragon adds new flavors to the classic ingredients of ripe tomatoes, basil and creamy mozzarella. Ripe green tomatoes offer a striking green hue, but any fresh ripe tomato will work well.09of 10Southern Green Beans & PotatoesView RecipeJennifer CauseyIf you’re looking for green bean recipes, there’s a good chance you’ll stumble on a Southern interpretation of this soulful side. Our version uses fresh green beans and potatoes, but we have a fun trick—we peel a thin strip around the middle of each potato before cooking for textural contrast and pretty presentation.10of 10Blistered Shishito PeppersView RecipePhotographer: Jen Causey, Food Stylist: Ruth BlackburnThese toasty blistered shishito peppers are nutty and bright thanks to a combination of sesame oil and lime juice. The creamy dipping sauce tames any heat that may creep into these usually mild peppers. This is the perfect healthy appetizer for a small get-together.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Photo: Photographer: Rachel Marek, Food stylist: Annie Probst
Need some fresh recipe inspiration? Try one of these new veggie sides, from cauliflower salads to sheet-pan roasted vegetables. Not only are these recipes delicious, they are easy to make, coming together in just three steps or less. Recipes like our Cucumber & Celery Salad are a great side that can be paired with any main dish.01of 10Cucumber & Celery SaladView RecipePhotographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine KeelyThis cucumber and celery salad is crunchy and fresh and strikes the perfect balance between salty and sweet. Gochugaru, a coarse Korean chili powder, brings mild heat to the dish. Gently smashing the cucumbers helps to evenly distribute the flavor. This is the perfect salad to eat with rice and tofu or grilled fish or shrimp.02of 10Roasted Garlic-Butter Cabbage WedgesView RecipePhotographer: Rachel Marek, Food stylist: Annie ProbstGarlic butter seeps into the folds of tender-crisp green cabbage wedges for a savory side that pairs well with everything from seafood to steak. Drizzle on an extra splash of vinegar after roasting if you prefer a little more tang.03of 10Sheet Pan Roasted VegetablesView RecipeCooking LightA mix of colorful root vegetables may be your star side. Peeled, pre-chopped butternut squash saves time, but pieces tend to be irregular and small—we prefer peeling and cubing it yourself.04of 10Potato & Leek GratinView RecipeA mandoline will slice the potatoes quickly and to the exact same thickness, though a sharp knife will also work. Instead of burying the potatoes and leeks in cream, a drizzle of milk is added to every layer of the gratin; the potatoes get wonderfully crisp and tender, and the cheeses form a melty, golden crust. The result is a rich, rustic potato side with contrasting flavors and textures—a bit of crunch to round out the stuffing, sauces, and mashes on the plate. Reheat leftovers in the oven until crisped and warmed through, and then serve with eggs and a side of fruit for breakfast.05of 10Easy Baked Spaghetti SquashView RecipeColin PriceRecipes for baked spaghetti squash are often overly complicated, but our version has just two ingredients: squash and water.06of 10Air Fryer Cilantro-Lime Corn on the CobView RecipeKaren RankinYour air fryer can turn out a fantastic batch of corn on the cob. A quick turn halfway through cooking yields crispy, juicy corn that soaks up the tasty garlic-lime butter like a champ. Pick out small ears, or trim them slightly so that they fit into the air fryer basket. If you have any leftovers, cut the kernels off the cob and stir into a dip or sprinkle over a salad.07of 10Crispy Air-Fried Sweet Potato WedgesView RecipeAdam HickmanSide dish or snack? We say both! If you think sweet potatoes are just for Thanksgiving, give these spicy wedges a try. The smoky spice blend is easy to whip up ahead of time, but the potatoes are best eaten while hot. Though it’s tempting to crowd the air-fryer basket and cook everything in one batch, resist the urge—air flow is crucial for maximum crispiness. Not a fan of cilantro? Try basil, parsley or fresh thyme leaves.08of 10Caprese Salad with Basil & Tarragon ChimichurriView RecipePhotographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine KeelyThis is a caprese salad like you’ve never had before! Chimichurri with lime zest and juice, capers, serrano and tarragon adds new flavors to the classic ingredients of ripe tomatoes, basil and creamy mozzarella. Ripe green tomatoes offer a striking green hue, but any fresh ripe tomato will work well.09of 10Southern Green Beans & PotatoesView RecipeJennifer CauseyIf you’re looking for green bean recipes, there’s a good chance you’ll stumble on a Southern interpretation of this soulful side. Our version uses fresh green beans and potatoes, but we have a fun trick—we peel a thin strip around the middle of each potato before cooking for textural contrast and pretty presentation.10of 10Blistered Shishito PeppersView RecipePhotographer: Jen Causey, Food Stylist: Ruth BlackburnThese toasty blistered shishito peppers are nutty and bright thanks to a combination of sesame oil and lime juice. The creamy dipping sauce tames any heat that may creep into these usually mild peppers. This is the perfect healthy appetizer for a small get-together.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Need some fresh recipe inspiration? Try one of these new veggie sides, from cauliflower salads to sheet-pan roasted vegetables. Not only are these recipes delicious, they are easy to make, coming together in just three steps or less. Recipes like our Cucumber & Celery Salad are a great side that can be paired with any main dish.
01of 10Cucumber & Celery SaladView RecipePhotographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine KeelyThis cucumber and celery salad is crunchy and fresh and strikes the perfect balance between salty and sweet. Gochugaru, a coarse Korean chili powder, brings mild heat to the dish. Gently smashing the cucumbers helps to evenly distribute the flavor. This is the perfect salad to eat with rice and tofu or grilled fish or shrimp.02of 10Roasted Garlic-Butter Cabbage WedgesView RecipePhotographer: Rachel Marek, Food stylist: Annie ProbstGarlic butter seeps into the folds of tender-crisp green cabbage wedges for a savory side that pairs well with everything from seafood to steak. Drizzle on an extra splash of vinegar after roasting if you prefer a little more tang.03of 10Sheet Pan Roasted VegetablesView RecipeCooking LightA mix of colorful root vegetables may be your star side. Peeled, pre-chopped butternut squash saves time, but pieces tend to be irregular and small—we prefer peeling and cubing it yourself.04of 10Potato & Leek GratinView RecipeA mandoline will slice the potatoes quickly and to the exact same thickness, though a sharp knife will also work. Instead of burying the potatoes and leeks in cream, a drizzle of milk is added to every layer of the gratin; the potatoes get wonderfully crisp and tender, and the cheeses form a melty, golden crust. The result is a rich, rustic potato side with contrasting flavors and textures—a bit of crunch to round out the stuffing, sauces, and mashes on the plate. Reheat leftovers in the oven until crisped and warmed through, and then serve with eggs and a side of fruit for breakfast.05of 10Easy Baked Spaghetti SquashView RecipeColin PriceRecipes for baked spaghetti squash are often overly complicated, but our version has just two ingredients: squash and water.06of 10Air Fryer Cilantro-Lime Corn on the CobView RecipeKaren RankinYour air fryer can turn out a fantastic batch of corn on the cob. A quick turn halfway through cooking yields crispy, juicy corn that soaks up the tasty garlic-lime butter like a champ. Pick out small ears, or trim them slightly so that they fit into the air fryer basket. If you have any leftovers, cut the kernels off the cob and stir into a dip or sprinkle over a salad.07of 10Crispy Air-Fried Sweet Potato WedgesView RecipeAdam HickmanSide dish or snack? We say both! If you think sweet potatoes are just for Thanksgiving, give these spicy wedges a try. The smoky spice blend is easy to whip up ahead of time, but the potatoes are best eaten while hot. Though it’s tempting to crowd the air-fryer basket and cook everything in one batch, resist the urge—air flow is crucial for maximum crispiness. Not a fan of cilantro? Try basil, parsley or fresh thyme leaves.08of 10Caprese Salad with Basil & Tarragon ChimichurriView RecipePhotographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine KeelyThis is a caprese salad like you’ve never had before! Chimichurri with lime zest and juice, capers, serrano and tarragon adds new flavors to the classic ingredients of ripe tomatoes, basil and creamy mozzarella. Ripe green tomatoes offer a striking green hue, but any fresh ripe tomato will work well.09of 10Southern Green Beans & PotatoesView RecipeJennifer CauseyIf you’re looking for green bean recipes, there’s a good chance you’ll stumble on a Southern interpretation of this soulful side. Our version uses fresh green beans and potatoes, but we have a fun trick—we peel a thin strip around the middle of each potato before cooking for textural contrast and pretty presentation.10of 10Blistered Shishito PeppersView RecipePhotographer: Jen Causey, Food Stylist: Ruth BlackburnThese toasty blistered shishito peppers are nutty and bright thanks to a combination of sesame oil and lime juice. The creamy dipping sauce tames any heat that may creep into these usually mild peppers. This is the perfect healthy appetizer for a small get-together.
01of 10Cucumber & Celery SaladView RecipePhotographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine KeelyThis cucumber and celery salad is crunchy and fresh and strikes the perfect balance between salty and sweet. Gochugaru, a coarse Korean chili powder, brings mild heat to the dish. Gently smashing the cucumbers helps to evenly distribute the flavor. This is the perfect salad to eat with rice and tofu or grilled fish or shrimp.
01of 10
Cucumber & Celery Salad
View Recipe
Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
This cucumber and celery salad is crunchy and fresh and strikes the perfect balance between salty and sweet. Gochugaru, a coarse Korean chili powder, brings mild heat to the dish. Gently smashing the cucumbers helps to evenly distribute the flavor. This is the perfect salad to eat with rice and tofu or grilled fish or shrimp.
02of 10Roasted Garlic-Butter Cabbage WedgesView RecipePhotographer: Rachel Marek, Food stylist: Annie ProbstGarlic butter seeps into the folds of tender-crisp green cabbage wedges for a savory side that pairs well with everything from seafood to steak. Drizzle on an extra splash of vinegar after roasting if you prefer a little more tang.
02of 10
Roasted Garlic-Butter Cabbage Wedges
Photographer: Rachel Marek, Food stylist: Annie Probst
Garlic butter seeps into the folds of tender-crisp green cabbage wedges for a savory side that pairs well with everything from seafood to steak. Drizzle on an extra splash of vinegar after roasting if you prefer a little more tang.
03of 10Sheet Pan Roasted VegetablesView RecipeCooking LightA mix of colorful root vegetables may be your star side. Peeled, pre-chopped butternut squash saves time, but pieces tend to be irregular and small—we prefer peeling and cubing it yourself.
03of 10
Sheet Pan Roasted Vegetables
Cooking Light
A mix of colorful root vegetables may be your star side. Peeled, pre-chopped butternut squash saves time, but pieces tend to be irregular and small—we prefer peeling and cubing it yourself.
04of 10Potato & Leek GratinView RecipeA mandoline will slice the potatoes quickly and to the exact same thickness, though a sharp knife will also work. Instead of burying the potatoes and leeks in cream, a drizzle of milk is added to every layer of the gratin; the potatoes get wonderfully crisp and tender, and the cheeses form a melty, golden crust. The result is a rich, rustic potato side with contrasting flavors and textures—a bit of crunch to round out the stuffing, sauces, and mashes on the plate. Reheat leftovers in the oven until crisped and warmed through, and then serve with eggs and a side of fruit for breakfast.
04of 10
Potato & Leek Gratin
A mandoline will slice the potatoes quickly and to the exact same thickness, though a sharp knife will also work. Instead of burying the potatoes and leeks in cream, a drizzle of milk is added to every layer of the gratin; the potatoes get wonderfully crisp and tender, and the cheeses form a melty, golden crust. The result is a rich, rustic potato side with contrasting flavors and textures—a bit of crunch to round out the stuffing, sauces, and mashes on the plate. Reheat leftovers in the oven until crisped and warmed through, and then serve with eggs and a side of fruit for breakfast.
05of 10Easy Baked Spaghetti SquashView RecipeColin PriceRecipes for baked spaghetti squash are often overly complicated, but our version has just two ingredients: squash and water.
05of 10
Easy Baked Spaghetti Squash
Colin Price
Recipes for baked spaghetti squash are often overly complicated, but our version has just two ingredients: squash and water.
06of 10Air Fryer Cilantro-Lime Corn on the CobView RecipeKaren RankinYour air fryer can turn out a fantastic batch of corn on the cob. A quick turn halfway through cooking yields crispy, juicy corn that soaks up the tasty garlic-lime butter like a champ. Pick out small ears, or trim them slightly so that they fit into the air fryer basket. If you have any leftovers, cut the kernels off the cob and stir into a dip or sprinkle over a salad.
06of 10
Air Fryer Cilantro-Lime Corn on the Cob
Karen Rankin
Your air fryer can turn out a fantastic batch of corn on the cob. A quick turn halfway through cooking yields crispy, juicy corn that soaks up the tasty garlic-lime butter like a champ. Pick out small ears, or trim them slightly so that they fit into the air fryer basket. If you have any leftovers, cut the kernels off the cob and stir into a dip or sprinkle over a salad.
07of 10Crispy Air-Fried Sweet Potato WedgesView RecipeAdam HickmanSide dish or snack? We say both! If you think sweet potatoes are just for Thanksgiving, give these spicy wedges a try. The smoky spice blend is easy to whip up ahead of time, but the potatoes are best eaten while hot. Though it’s tempting to crowd the air-fryer basket and cook everything in one batch, resist the urge—air flow is crucial for maximum crispiness. Not a fan of cilantro? Try basil, parsley or fresh thyme leaves.
07of 10
Crispy Air-Fried Sweet Potato Wedges
Adam Hickman
Side dish or snack? We say both! If you think sweet potatoes are just for Thanksgiving, give these spicy wedges a try. The smoky spice blend is easy to whip up ahead of time, but the potatoes are best eaten while hot. Though it’s tempting to crowd the air-fryer basket and cook everything in one batch, resist the urge—air flow is crucial for maximum crispiness. Not a fan of cilantro? Try basil, parsley or fresh thyme leaves.
08of 10Caprese Salad with Basil & Tarragon ChimichurriView RecipePhotographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine KeelyThis is a caprese salad like you’ve never had before! Chimichurri with lime zest and juice, capers, serrano and tarragon adds new flavors to the classic ingredients of ripe tomatoes, basil and creamy mozzarella. Ripe green tomatoes offer a striking green hue, but any fresh ripe tomato will work well.
08of 10
Caprese Salad with Basil & Tarragon Chimichurri
This is a caprese salad like you’ve never had before! Chimichurri with lime zest and juice, capers, serrano and tarragon adds new flavors to the classic ingredients of ripe tomatoes, basil and creamy mozzarella. Ripe green tomatoes offer a striking green hue, but any fresh ripe tomato will work well.
09of 10Southern Green Beans & PotatoesView RecipeJennifer CauseyIf you’re looking for green bean recipes, there’s a good chance you’ll stumble on a Southern interpretation of this soulful side. Our version uses fresh green beans and potatoes, but we have a fun trick—we peel a thin strip around the middle of each potato before cooking for textural contrast and pretty presentation.
09of 10
Southern Green Beans & Potatoes
Jennifer Causey
If you’re looking for green bean recipes, there’s a good chance you’ll stumble on a Southern interpretation of this soulful side. Our version uses fresh green beans and potatoes, but we have a fun trick—we peel a thin strip around the middle of each potato before cooking for textural contrast and pretty presentation.
10of 10Blistered Shishito PeppersView RecipePhotographer: Jen Causey, Food Stylist: Ruth BlackburnThese toasty blistered shishito peppers are nutty and bright thanks to a combination of sesame oil and lime juice. The creamy dipping sauce tames any heat that may creep into these usually mild peppers. This is the perfect healthy appetizer for a small get-together.
10of 10
Blistered Shishito Peppers
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
These toasty blistered shishito peppers are nutty and bright thanks to a combination of sesame oil and lime juice. The creamy dipping sauce tames any heat that may creep into these usually mild peppers. This is the perfect healthy appetizer for a small get-together.
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Thanks for your feedback!
Tell us why!OtherSubmit
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