CloseThese vegetarian Passover recipes make the perfect side dishes for your table. Whether it’s a quick side salad or a roasted vegetable medley, these side dishes are healthy and delicious. Recipes like Balsamic & Parmesan Broccoli and Creamy Cucumber, Radish & Tomato Chopped Salad will complete your holiday spread.01of 16Cucumber & Avocado SaladView RecipeThis healthy cucumber-avocado salad takes just five minutes to prep. Lime juice and fresh herbs boost the bright flavors in this crunchy and creamy salad that’s a perfect side dish for grilled chicken, fish or steak. This recipe calls for an English cucumber, which doesn’t have to be peeled, but regular cucumbers work well too–just peel them before slicing.02of 16Balsamic & Parmesan Roasted BroccoliView RecipeThis healthy side dish recipe couldn’t be simpler–or more delicious. Broccoli is roasted until brown and crispy, then topped with Parmesan cheese and balsamic vinegar for a savory and sweet flavor combination that can’t be beaten. Try this quick vegetable dish along with chicken, fish or really any main course. It’s also great in salads or warm grain bowls. Tip: Preheating the pan helps the broccoli to brown and develop nutty flavors.03of 16Creamy Cucumber, Radish & Tomato Chopped SaladView RecipeA mix of cool, crunchy vegetables gives this healthy salad satisfying bite for a perfect potluck side.04of 16Sheet-Pan Roasted Root VegetablesView RecipeOne pan is all you need for a heaping pile of nutritious, tender and colorful root vegetables. Whip up this large-batch recipe at the beginning of the week to use in easy, healthy dinners all week long.05of 16Air-Fryer AsparagusView RecipeFred HardyUse your air fryer to crisp up tender asparagus for a simple and easy side dish. If your air fryer is large enough, you can cook the asparagus in one batch. If it’s smaller, cook the asparagus in two batches, keeping the first batch warm as the second batch cooks.06of 16Wilted Kale with Warm Shallot DressingView RecipeVinegar is the key to making this sautéed kale recipe special. Look for vinegar that’s cloudy–it likely still has some of the mother in the bottle and will give you a sweet acidity rather than a harsh bite. Organic apple cider vinegar is usually your best bet. For the most eye-catching version of this side, use different colored varieties of kale.07of 16Colorful Roasted Sheet-Pan VegetablesView RecipeSonia BozzoGive your plate a pop of color with these healthy sheet-pan veggies.08of 16Citrus-Arugula SaladView RecipeThis easy salad recipe makes a stunning side dish for anything you’ve got cooking for dinner. The bright flavor of the citrus pairs perfectly with peppery arugula and avocado, plus a bit of jalapeño for a slight kick.09of 16Roasted Broccoli with Lemon-Garlic VinaigretteView RecipeResist the temptation to turn the broccoli over while it roasts in this easy recipe. Leaving it cut-side down means you’ll get deliciously caramelized results.10of 16Spinach-Strawberry Salad with Feta & WalnutsView RecipeSweet strawberries, salty feta and crunchy walnuts jazz up a simple spinach salad. The balsamic vinaigrette is incredibly easy; fresh shallots add more zip than you’ll find in any commercial dressing.11of 16Roasted Butternut Squash & Root VegetablesView RecipeThis easy roasted butternut squash and root vegetables recipe is incredibly versatile. Pile the squash and veggies onto grain bowls, add to sandwiches, toss in soup, serve as a side dish–you name it. Roasting vegetables in the oven gives you 20 minutes of hands-off cooking time to assemble the rest of your meal.12of 16Maple Roasted CarrotsView RecipeRoasting brings out the inherent sweetness in carrots–but add a little maple syrup and butter and you have a caramelized vegetable your kids (and you!) will actually want to eat seconds of.13of 16Blistered Broccoli with Garlic and ChilesView RecipeThis quick-and-easy broccoli recipe goes well with any protein you’re serving and is ready in just 30 minutes. It’s charred quickly in a hot skillet and tossed with a lemony hot pepper-garlic mixture.14of 16Spinach Salad with Warm Maple DressingView RecipePure maple syrup, as opposed to artificially flavored and colored “pancake” syrup, is an extraordinary cooking ingredient. Here it adds body as well as rich flavor to the dressing, providing a perfect counterpoint to the smoked cheese.15of 16Balsamic-Parmesan Sautéed SpinachView RecipeTender spinach with a hint of garlic, Parmesan cheese and sweet balsamic vinegar makes a quick and flavorful side dish. The sturdy leaves of mature spinach hold up best during cooking.16of 16Olive Oil-Poached Carrots & ShallotsView RecipeEric WolfingerJust like slow-poaching fish in olive oil, Colorado chef-farmer Eric Skokan has found that cooking hearty vegetables the same way is a winner. Not only is the resulting flavor fresh and pure, it gives the veggies a silky texture. Strain the oil (refrigerate for up to 4 days or freeze for up to 1 month) and use it as a base for a richly flavored vinaigrette or for basting fish or chicken.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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These vegetarian Passover recipes make the perfect side dishes for your table. Whether it’s a quick side salad or a roasted vegetable medley, these side dishes are healthy and delicious. Recipes like Balsamic & Parmesan Broccoli and Creamy Cucumber, Radish & Tomato Chopped Salad will complete your holiday spread.01of 16Cucumber & Avocado SaladView RecipeThis healthy cucumber-avocado salad takes just five minutes to prep. Lime juice and fresh herbs boost the bright flavors in this crunchy and creamy salad that’s a perfect side dish for grilled chicken, fish or steak. This recipe calls for an English cucumber, which doesn’t have to be peeled, but regular cucumbers work well too–just peel them before slicing.02of 16Balsamic & Parmesan Roasted BroccoliView RecipeThis healthy side dish recipe couldn’t be simpler–or more delicious. Broccoli is roasted until brown and crispy, then topped with Parmesan cheese and balsamic vinegar for a savory and sweet flavor combination that can’t be beaten. Try this quick vegetable dish along with chicken, fish or really any main course. It’s also great in salads or warm grain bowls. Tip: Preheating the pan helps the broccoli to brown and develop nutty flavors.03of 16Creamy Cucumber, Radish & Tomato Chopped SaladView RecipeA mix of cool, crunchy vegetables gives this healthy salad satisfying bite for a perfect potluck side.04of 16Sheet-Pan Roasted Root VegetablesView RecipeOne pan is all you need for a heaping pile of nutritious, tender and colorful root vegetables. Whip up this large-batch recipe at the beginning of the week to use in easy, healthy dinners all week long.05of 16Air-Fryer AsparagusView RecipeFred HardyUse your air fryer to crisp up tender asparagus for a simple and easy side dish. If your air fryer is large enough, you can cook the asparagus in one batch. If it’s smaller, cook the asparagus in two batches, keeping the first batch warm as the second batch cooks.06of 16Wilted Kale with Warm Shallot DressingView RecipeVinegar is the key to making this sautéed kale recipe special. Look for vinegar that’s cloudy–it likely still has some of the mother in the bottle and will give you a sweet acidity rather than a harsh bite. Organic apple cider vinegar is usually your best bet. For the most eye-catching version of this side, use different colored varieties of kale.07of 16Colorful Roasted Sheet-Pan VegetablesView RecipeSonia BozzoGive your plate a pop of color with these healthy sheet-pan veggies.08of 16Citrus-Arugula SaladView RecipeThis easy salad recipe makes a stunning side dish for anything you’ve got cooking for dinner. The bright flavor of the citrus pairs perfectly with peppery arugula and avocado, plus a bit of jalapeño for a slight kick.09of 16Roasted Broccoli with Lemon-Garlic VinaigretteView RecipeResist the temptation to turn the broccoli over while it roasts in this easy recipe. Leaving it cut-side down means you’ll get deliciously caramelized results.10of 16Spinach-Strawberry Salad with Feta & WalnutsView RecipeSweet strawberries, salty feta and crunchy walnuts jazz up a simple spinach salad. The balsamic vinaigrette is incredibly easy; fresh shallots add more zip than you’ll find in any commercial dressing.11of 16Roasted Butternut Squash & Root VegetablesView RecipeThis easy roasted butternut squash and root vegetables recipe is incredibly versatile. Pile the squash and veggies onto grain bowls, add to sandwiches, toss in soup, serve as a side dish–you name it. Roasting vegetables in the oven gives you 20 minutes of hands-off cooking time to assemble the rest of your meal.12of 16Maple Roasted CarrotsView RecipeRoasting brings out the inherent sweetness in carrots–but add a little maple syrup and butter and you have a caramelized vegetable your kids (and you!) will actually want to eat seconds of.13of 16Blistered Broccoli with Garlic and ChilesView RecipeThis quick-and-easy broccoli recipe goes well with any protein you’re serving and is ready in just 30 minutes. It’s charred quickly in a hot skillet and tossed with a lemony hot pepper-garlic mixture.14of 16Spinach Salad with Warm Maple DressingView RecipePure maple syrup, as opposed to artificially flavored and colored “pancake” syrup, is an extraordinary cooking ingredient. Here it adds body as well as rich flavor to the dressing, providing a perfect counterpoint to the smoked cheese.15of 16Balsamic-Parmesan Sautéed SpinachView RecipeTender spinach with a hint of garlic, Parmesan cheese and sweet balsamic vinegar makes a quick and flavorful side dish. The sturdy leaves of mature spinach hold up best during cooking.16of 16Olive Oil-Poached Carrots & ShallotsView RecipeEric WolfingerJust like slow-poaching fish in olive oil, Colorado chef-farmer Eric Skokan has found that cooking hearty vegetables the same way is a winner. Not only is the resulting flavor fresh and pure, it gives the veggies a silky texture. Strain the oil (refrigerate for up to 4 days or freeze for up to 1 month) and use it as a base for a richly flavored vinaigrette or for basting fish or chicken.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
These vegetarian Passover recipes make the perfect side dishes for your table. Whether it’s a quick side salad or a roasted vegetable medley, these side dishes are healthy and delicious. Recipes like Balsamic & Parmesan Broccoli and Creamy Cucumber, Radish & Tomato Chopped Salad will complete your holiday spread.
01of 16Cucumber & Avocado SaladView RecipeThis healthy cucumber-avocado salad takes just five minutes to prep. Lime juice and fresh herbs boost the bright flavors in this crunchy and creamy salad that’s a perfect side dish for grilled chicken, fish or steak. This recipe calls for an English cucumber, which doesn’t have to be peeled, but regular cucumbers work well too–just peel them before slicing.02of 16Balsamic & Parmesan Roasted BroccoliView RecipeThis healthy side dish recipe couldn’t be simpler–or more delicious. Broccoli is roasted until brown and crispy, then topped with Parmesan cheese and balsamic vinegar for a savory and sweet flavor combination that can’t be beaten. Try this quick vegetable dish along with chicken, fish or really any main course. It’s also great in salads or warm grain bowls. Tip: Preheating the pan helps the broccoli to brown and develop nutty flavors.03of 16Creamy Cucumber, Radish & Tomato Chopped SaladView RecipeA mix of cool, crunchy vegetables gives this healthy salad satisfying bite for a perfect potluck side.04of 16Sheet-Pan Roasted Root VegetablesView RecipeOne pan is all you need for a heaping pile of nutritious, tender and colorful root vegetables. Whip up this large-batch recipe at the beginning of the week to use in easy, healthy dinners all week long.05of 16Air-Fryer AsparagusView RecipeFred HardyUse your air fryer to crisp up tender asparagus for a simple and easy side dish. If your air fryer is large enough, you can cook the asparagus in one batch. If it’s smaller, cook the asparagus in two batches, keeping the first batch warm as the second batch cooks.06of 16Wilted Kale with Warm Shallot DressingView RecipeVinegar is the key to making this sautéed kale recipe special. Look for vinegar that’s cloudy–it likely still has some of the mother in the bottle and will give you a sweet acidity rather than a harsh bite. Organic apple cider vinegar is usually your best bet. For the most eye-catching version of this side, use different colored varieties of kale.07of 16Colorful Roasted Sheet-Pan VegetablesView RecipeSonia BozzoGive your plate a pop of color with these healthy sheet-pan veggies.08of 16Citrus-Arugula SaladView RecipeThis easy salad recipe makes a stunning side dish for anything you’ve got cooking for dinner. The bright flavor of the citrus pairs perfectly with peppery arugula and avocado, plus a bit of jalapeño for a slight kick.09of 16Roasted Broccoli with Lemon-Garlic VinaigretteView RecipeResist the temptation to turn the broccoli over while it roasts in this easy recipe. Leaving it cut-side down means you’ll get deliciously caramelized results.10of 16Spinach-Strawberry Salad with Feta & WalnutsView RecipeSweet strawberries, salty feta and crunchy walnuts jazz up a simple spinach salad. The balsamic vinaigrette is incredibly easy; fresh shallots add more zip than you’ll find in any commercial dressing.11of 16Roasted Butternut Squash & Root VegetablesView RecipeThis easy roasted butternut squash and root vegetables recipe is incredibly versatile. Pile the squash and veggies onto grain bowls, add to sandwiches, toss in soup, serve as a side dish–you name it. Roasting vegetables in the oven gives you 20 minutes of hands-off cooking time to assemble the rest of your meal.12of 16Maple Roasted CarrotsView RecipeRoasting brings out the inherent sweetness in carrots–but add a little maple syrup and butter and you have a caramelized vegetable your kids (and you!) will actually want to eat seconds of.13of 16Blistered Broccoli with Garlic and ChilesView RecipeThis quick-and-easy broccoli recipe goes well with any protein you’re serving and is ready in just 30 minutes. It’s charred quickly in a hot skillet and tossed with a lemony hot pepper-garlic mixture.14of 16Spinach Salad with Warm Maple DressingView RecipePure maple syrup, as opposed to artificially flavored and colored “pancake” syrup, is an extraordinary cooking ingredient. Here it adds body as well as rich flavor to the dressing, providing a perfect counterpoint to the smoked cheese.15of 16Balsamic-Parmesan Sautéed SpinachView RecipeTender spinach with a hint of garlic, Parmesan cheese and sweet balsamic vinegar makes a quick and flavorful side dish. The sturdy leaves of mature spinach hold up best during cooking.16of 16Olive Oil-Poached Carrots & ShallotsView RecipeEric WolfingerJust like slow-poaching fish in olive oil, Colorado chef-farmer Eric Skokan has found that cooking hearty vegetables the same way is a winner. Not only is the resulting flavor fresh and pure, it gives the veggies a silky texture. Strain the oil (refrigerate for up to 4 days or freeze for up to 1 month) and use it as a base for a richly flavored vinaigrette or for basting fish or chicken.
01of 16Cucumber & Avocado SaladView RecipeThis healthy cucumber-avocado salad takes just five minutes to prep. Lime juice and fresh herbs boost the bright flavors in this crunchy and creamy salad that’s a perfect side dish for grilled chicken, fish or steak. This recipe calls for an English cucumber, which doesn’t have to be peeled, but regular cucumbers work well too–just peel them before slicing.
01of 16
Cucumber & Avocado Salad
View Recipe
This healthy cucumber-avocado salad takes just five minutes to prep. Lime juice and fresh herbs boost the bright flavors in this crunchy and creamy salad that’s a perfect side dish for grilled chicken, fish or steak. This recipe calls for an English cucumber, which doesn’t have to be peeled, but regular cucumbers work well too–just peel them before slicing.
02of 16Balsamic & Parmesan Roasted BroccoliView RecipeThis healthy side dish recipe couldn’t be simpler–or more delicious. Broccoli is roasted until brown and crispy, then topped with Parmesan cheese and balsamic vinegar for a savory and sweet flavor combination that can’t be beaten. Try this quick vegetable dish along with chicken, fish or really any main course. It’s also great in salads or warm grain bowls. Tip: Preheating the pan helps the broccoli to brown and develop nutty flavors.
02of 16
Balsamic & Parmesan Roasted Broccoli
This healthy side dish recipe couldn’t be simpler–or more delicious. Broccoli is roasted until brown and crispy, then topped with Parmesan cheese and balsamic vinegar for a savory and sweet flavor combination that can’t be beaten. Try this quick vegetable dish along with chicken, fish or really any main course. It’s also great in salads or warm grain bowls. Tip: Preheating the pan helps the broccoli to brown and develop nutty flavors.
03of 16Creamy Cucumber, Radish & Tomato Chopped SaladView RecipeA mix of cool, crunchy vegetables gives this healthy salad satisfying bite for a perfect potluck side.
03of 16
Creamy Cucumber, Radish & Tomato Chopped Salad
A mix of cool, crunchy vegetables gives this healthy salad satisfying bite for a perfect potluck side.
04of 16Sheet-Pan Roasted Root VegetablesView RecipeOne pan is all you need for a heaping pile of nutritious, tender and colorful root vegetables. Whip up this large-batch recipe at the beginning of the week to use in easy, healthy dinners all week long.
04of 16
Sheet-Pan Roasted Root Vegetables
One pan is all you need for a heaping pile of nutritious, tender and colorful root vegetables. Whip up this large-batch recipe at the beginning of the week to use in easy, healthy dinners all week long.
05of 16Air-Fryer AsparagusView RecipeFred HardyUse your air fryer to crisp up tender asparagus for a simple and easy side dish. If your air fryer is large enough, you can cook the asparagus in one batch. If it’s smaller, cook the asparagus in two batches, keeping the first batch warm as the second batch cooks.
05of 16
Air-Fryer Asparagus
Fred Hardy
Use your air fryer to crisp up tender asparagus for a simple and easy side dish. If your air fryer is large enough, you can cook the asparagus in one batch. If it’s smaller, cook the asparagus in two batches, keeping the first batch warm as the second batch cooks.
06of 16Wilted Kale with Warm Shallot DressingView RecipeVinegar is the key to making this sautéed kale recipe special. Look for vinegar that’s cloudy–it likely still has some of the mother in the bottle and will give you a sweet acidity rather than a harsh bite. Organic apple cider vinegar is usually your best bet. For the most eye-catching version of this side, use different colored varieties of kale.
06of 16
Wilted Kale with Warm Shallot Dressing
Vinegar is the key to making this sautéed kale recipe special. Look for vinegar that’s cloudy–it likely still has some of the mother in the bottle and will give you a sweet acidity rather than a harsh bite. Organic apple cider vinegar is usually your best bet. For the most eye-catching version of this side, use different colored varieties of kale.
07of 16Colorful Roasted Sheet-Pan VegetablesView RecipeSonia BozzoGive your plate a pop of color with these healthy sheet-pan veggies.
07of 16
Colorful Roasted Sheet-Pan Vegetables
Sonia Bozzo
Give your plate a pop of color with these healthy sheet-pan veggies.
08of 16Citrus-Arugula SaladView RecipeThis easy salad recipe makes a stunning side dish for anything you’ve got cooking for dinner. The bright flavor of the citrus pairs perfectly with peppery arugula and avocado, plus a bit of jalapeño for a slight kick.
08of 16
Citrus-Arugula Salad
This easy salad recipe makes a stunning side dish for anything you’ve got cooking for dinner. The bright flavor of the citrus pairs perfectly with peppery arugula and avocado, plus a bit of jalapeño for a slight kick.
09of 16Roasted Broccoli with Lemon-Garlic VinaigretteView RecipeResist the temptation to turn the broccoli over while it roasts in this easy recipe. Leaving it cut-side down means you’ll get deliciously caramelized results.
09of 16
Roasted Broccoli with Lemon-Garlic Vinaigrette
Resist the temptation to turn the broccoli over while it roasts in this easy recipe. Leaving it cut-side down means you’ll get deliciously caramelized results.
10of 16Spinach-Strawberry Salad with Feta & WalnutsView RecipeSweet strawberries, salty feta and crunchy walnuts jazz up a simple spinach salad. The balsamic vinaigrette is incredibly easy; fresh shallots add more zip than you’ll find in any commercial dressing.
10of 16
Spinach-Strawberry Salad with Feta & Walnuts
Sweet strawberries, salty feta and crunchy walnuts jazz up a simple spinach salad. The balsamic vinaigrette is incredibly easy; fresh shallots add more zip than you’ll find in any commercial dressing.
11of 16Roasted Butternut Squash & Root VegetablesView RecipeThis easy roasted butternut squash and root vegetables recipe is incredibly versatile. Pile the squash and veggies onto grain bowls, add to sandwiches, toss in soup, serve as a side dish–you name it. Roasting vegetables in the oven gives you 20 minutes of hands-off cooking time to assemble the rest of your meal.
11of 16
Roasted Butternut Squash & Root Vegetables
This easy roasted butternut squash and root vegetables recipe is incredibly versatile. Pile the squash and veggies onto grain bowls, add to sandwiches, toss in soup, serve as a side dish–you name it. Roasting vegetables in the oven gives you 20 minutes of hands-off cooking time to assemble the rest of your meal.
12of 16Maple Roasted CarrotsView RecipeRoasting brings out the inherent sweetness in carrots–but add a little maple syrup and butter and you have a caramelized vegetable your kids (and you!) will actually want to eat seconds of.
12of 16
Maple Roasted Carrots
Roasting brings out the inherent sweetness in carrots–but add a little maple syrup and butter and you have a caramelized vegetable your kids (and you!) will actually want to eat seconds of.
13of 16Blistered Broccoli with Garlic and ChilesView RecipeThis quick-and-easy broccoli recipe goes well with any protein you’re serving and is ready in just 30 minutes. It’s charred quickly in a hot skillet and tossed with a lemony hot pepper-garlic mixture.
13of 16
Blistered Broccoli with Garlic and Chiles
This quick-and-easy broccoli recipe goes well with any protein you’re serving and is ready in just 30 minutes. It’s charred quickly in a hot skillet and tossed with a lemony hot pepper-garlic mixture.
14of 16Spinach Salad with Warm Maple DressingView RecipePure maple syrup, as opposed to artificially flavored and colored “pancake” syrup, is an extraordinary cooking ingredient. Here it adds body as well as rich flavor to the dressing, providing a perfect counterpoint to the smoked cheese.
14of 16
Spinach Salad with Warm Maple Dressing
Pure maple syrup, as opposed to artificially flavored and colored “pancake” syrup, is an extraordinary cooking ingredient. Here it adds body as well as rich flavor to the dressing, providing a perfect counterpoint to the smoked cheese.
15of 16Balsamic-Parmesan Sautéed SpinachView RecipeTender spinach with a hint of garlic, Parmesan cheese and sweet balsamic vinegar makes a quick and flavorful side dish. The sturdy leaves of mature spinach hold up best during cooking.
15of 16
Balsamic-Parmesan Sautéed Spinach
Tender spinach with a hint of garlic, Parmesan cheese and sweet balsamic vinegar makes a quick and flavorful side dish. The sturdy leaves of mature spinach hold up best during cooking.
16of 16Olive Oil-Poached Carrots & ShallotsView RecipeEric WolfingerJust like slow-poaching fish in olive oil, Colorado chef-farmer Eric Skokan has found that cooking hearty vegetables the same way is a winner. Not only is the resulting flavor fresh and pure, it gives the veggies a silky texture. Strain the oil (refrigerate for up to 4 days or freeze for up to 1 month) and use it as a base for a richly flavored vinaigrette or for basting fish or chicken.
16of 16
Olive Oil-Poached Carrots & Shallots
Eric Wolfinger
Just like slow-poaching fish in olive oil, Colorado chef-farmer Eric Skokan has found that cooking hearty vegetables the same way is a winner. Not only is the resulting flavor fresh and pure, it gives the veggies a silky texture. Strain the oil (refrigerate for up to 4 days or freeze for up to 1 month) and use it as a base for a richly flavored vinaigrette or for basting fish or chicken.
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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