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Photo:Ali Redmond
Ali Redmond
Enjoy a colorful and nutritious plate full of spring vegetables with our delicious side dishes featuring produce like cabbage, fennel and beets. Plus, each of these recipes are madelow in saturated fat and sodiumto help support a strong and healthy heart. From roasted veggies like our Roasted Cabbage Salad with Lemon-Garlic Vinaigrette to crisp salads like our Brussels Sprouts Caesar Salad, these side dishes make taking care of your heart flavorful and satisfying.
01of 19This Roasted Cabbage Salad with Lemon-Garlic Vinaigrette Is “Super Tasty”Ali RedmondThis roasted cabbage is dressed with a bright and flavorful lemon-garlic vinaigrette. It goes with everything, from chicken and steak to tofu and grain bowls. If you already have your grill on, you can grill the cabbage wedges instead, which will impart a delightful smoky flavor. You can use red or green cabbage—even Savoy or napa works!View Recipe
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This Roasted Cabbage Salad with Lemon-Garlic Vinaigrette Is “Super Tasty”
This roasted cabbage is dressed with a bright and flavorful lemon-garlic vinaigrette. It goes with everything, from chicken and steak to tofu and grain bowls. If you already have your grill on, you can grill the cabbage wedges instead, which will impart a delightful smoky flavor. You can use red or green cabbage—even Savoy or napa works!
View Recipe
02of 19Crispy Smashed Beets with Goat CheeseCooked beets are lightly pressed and pan-fried for a charred, crispy outer crust–similar to that of smashed potatoes. The herbed goat cheese dip makes this healthy appetizer or easy side dish even more delicious.View Recipe
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Crispy Smashed Beets with Goat Cheese
Cooked beets are lightly pressed and pan-fried for a charred, crispy outer crust–similar to that of smashed potatoes. The herbed goat cheese dip makes this healthy appetizer or easy side dish even more delicious.
03of 19Brussels Sprouts Caesar SaladJake SternquistCooking the Brussels on the stovetop first gives them a jump-start to becoming brown and crispy without drying out. The roasted flavor of the Brussels sprouts combines with the Worcestershire sauce and Parmesan cheese in the dressing to build the savory profile that Caesar salad is known for.View Recipe
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Brussels Sprouts Caesar Salad
Jake Sternquist
Cooking the Brussels on the stovetop first gives them a jump-start to becoming brown and crispy without drying out. The roasted flavor of the Brussels sprouts combines with the Worcestershire sauce and Parmesan cheese in the dressing to build the savory profile that Caesar salad is known for.
04of 19Hot Honey Parmesan CarrotsPhotographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoThis sweet side dish turns up the heat with hot honey and lots of crispy Parmesan cheese crisps for a savory note. To make your own hot honey, combine honey and crushed red pepper in a small skillet and bring just to a simmer over low heat. Remove from heat and let cool completely. Stir in apple-cider vinegar to taste. Try this easy method with other veggies like beets, turnips or Brussels sprouts too.View Recipe
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Hot Honey Parmesan Carrots
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
This sweet side dish turns up the heat with hot honey and lots of crispy Parmesan cheese crisps for a savory note. To make your own hot honey, combine honey and crushed red pepper in a small skillet and bring just to a simmer over low heat. Remove from heat and let cool completely. Stir in apple-cider vinegar to taste. Try this easy method with other veggies like beets, turnips or Brussels sprouts too.
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Roasted Golden Beets
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
06of 19Fennel & Grapefruit SaladThis quick and colorful side salad is a lovely accompaniment to fish, chicken, or pork. When slicing the fennel, don’t discard the fronds! The wispy green tips resemble fresh dill and provide a colorful, anise-flavored garnish.View Recipe
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Fennel & Grapefruit Salad
This quick and colorful side salad is a lovely accompaniment to fish, chicken, or pork. When slicing the fennel, don’t discard the fronds! The wispy green tips resemble fresh dill and provide a colorful, anise-flavored garnish.
07of 19Crispy Potato Latkes with IkuraPhotographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel GrecoIn a nod to her Japanese heritage, Maya Ono tops these crispy latkes with ikura (salmon roe) and nori furikake along with sour cream and scallions, but they’re delicious topped however you like them. Russet potatoes are the preferred variety to use here, as they’re starchier than other types, which helps the latkes hold together.View Recipe
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Crispy Potato Latkes with Ikura
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
In a nod to her Japanese heritage, Maya Ono tops these crispy latkes with ikura (salmon roe) and nori furikake along with sour cream and scallions, but they’re delicious topped however you like them. Russet potatoes are the preferred variety to use here, as they’re starchier than other types, which helps the latkes hold together.
08of 19Carrot Casserole Is an Easy Side Dish for Any OccasionPhotographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia BaylessCarrot casserole is a great holiday side dish that’s both creamy and savory with just a touch of sweetness from the carrots. Coriander and dry mustard add lovely background flavors to the cream sauce. Microwaving the carrots gives them a jump-start in the cooking process and ensures that they’re cooked through. The carrots should all be sliced thinly so they cook evenly. If you have one, a mandoline can make quick work of the slicing, but a good sharp knife will also do the trick.View Recipe
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Carrot Casserole Is an Easy Side Dish for Any Occasion
Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
Carrot casserole is a great holiday side dish that’s both creamy and savory with just a touch of sweetness from the carrots. Coriander and dry mustard add lovely background flavors to the cream sauce. Microwaving the carrots gives them a jump-start in the cooking process and ensures that they’re cooked through. The carrots should all be sliced thinly so they cook evenly. If you have one, a mandoline can make quick work of the slicing, but a good sharp knife will also do the trick.
09of 193-Ingredient Crispy Potato Peel ChipsThese 3-ingredient potato peel chips are a cross between a french fry and a potato chip, and they’re the perfect snack to make when you have potatoes to peel! These chips can be enjoyed as-is or dressed up with seasoning. Simply toss baked potato peel chips with seasoning immediately after removing them from the oven. (If you season before baking, the spices may burn.) The only trick is to season them right away—the seasonings will not adhere well once the chips have cooled.View Recipe
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3-Ingredient Crispy Potato Peel Chips
These 3-ingredient potato peel chips are a cross between a french fry and a potato chip, and they’re the perfect snack to make when you have potatoes to peel! These chips can be enjoyed as-is or dressed up with seasoning. Simply toss baked potato peel chips with seasoning immediately after removing them from the oven. (If you season before baking, the spices may burn.) The only trick is to season them right away—the seasonings will not adhere well once the chips have cooled.
10of 19Stir-Fried Carrots, Corn & PeppersThis eclectic stir-fry is a colorful combination of carrot, red bell pepper, corn and romaine lettuce. This recipe exemplifies how to stir-fry vegetables with different textures. The carrots, which are a “hard vegetable,” should be stir-fried for a minute before adding “medium-hard” vegetables like peppers or corn, which require slightly less cooking. Finally, add “soft or leafy vegetables” in the last 30 seconds to ensure all the vegetables achieve the same level of doneness. Make sure the lettuce is dry–if it’s wet when added to the pan, it will turn the stir-fry into a braise.View Recipe
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Stir-Fried Carrots, Corn & Peppers
This eclectic stir-fry is a colorful combination of carrot, red bell pepper, corn and romaine lettuce. This recipe exemplifies how to stir-fry vegetables with different textures. The carrots, which are a “hard vegetable,” should be stir-fried for a minute before adding “medium-hard” vegetables like peppers or corn, which require slightly less cooking. Finally, add “soft or leafy vegetables” in the last 30 seconds to ensure all the vegetables achieve the same level of doneness. Make sure the lettuce is dry–if it’s wet when added to the pan, it will turn the stir-fry into a braise.
11of 19Roasted Brussels Sprouts with Goat Cheese & PomegranateThis gorgeous warm salad with nutty roasted Brussels sprouts, sweet-tart pomegranate seeds and creamy goat cheese is perfect for any winter meal—from a weeknight dinner to Christmas dinner or any other holiday celebration. The recipe is easily doubled if you are entertaining a crowd: just be sure to spread the sprouts out (use 2 pans if necessary) so they roast instead of steaming.View Recipe
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Roasted Brussels Sprouts with Goat Cheese & Pomegranate
This gorgeous warm salad with nutty roasted Brussels sprouts, sweet-tart pomegranate seeds and creamy goat cheese is perfect for any winter meal—from a weeknight dinner to Christmas dinner or any other holiday celebration. The recipe is easily doubled if you are entertaining a crowd: just be sure to spread the sprouts out (use 2 pans if necessary) so they roast instead of steaming.
12of 19Beet Salad with Feta & Dill<Placeholder forThe sweet, earthy flavor of beets shines alongside tangy feta and fresh dill in this easy Greek-inspired beet salad. If you don’t have time to roast beets, look for precooked beets in the fresh produce section. paragraph block>View Recipe
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Beet Salad with Feta & Dill
<Placeholder forThe sweet, earthy flavor of beets shines alongside tangy feta and fresh dill in this easy Greek-inspired beet salad. If you don’t have time to roast beets, look for precooked beets in the fresh produce section. paragraph block>
13of 19Lemon-Parmesan Crispy Smashed PotatoesJacob FoxSmashing parboiled potatoes creates more surface area and craggy edges that get crisp when roasted in a hot oven.View Recipe
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Lemon-Parmesan Crispy Smashed Potatoes
Jacob Fox
Smashing parboiled potatoes creates more surface area and craggy edges that get crisp when roasted in a hot oven.
14of 19Brown Sugar-Glazed BeetsTry a sweet glaze on beets or other root vegetables to help balance their earthy flavor. This easy recipe will work with steamed carrots, turnips or rutabaga too.View Recipe
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Brown Sugar-Glazed Beets
Try a sweet glaze on beets or other root vegetables to help balance their earthy flavor. This easy recipe will work with steamed carrots, turnips or rutabaga too.
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Crispy Loaded Mashed Potato Balls
16of 19Garlic & Parmesan Roasted CarrotsRoasting carrots in the oven brings out their inherent sweetness, while Parmesan and garlic give this easy side dish a flavorful savory accent.View Recipe
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Garlic & Parmesan Roasted Carrots
Roasting carrots in the oven brings out their inherent sweetness, while Parmesan and garlic give this easy side dish a flavorful savory accent.
17of 19Caramelized Broccolini & White BeansPhotographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine KeelyBroccolini takes on a smoky char from the cast-iron pan before it’s combined with white beans and aromatics in this savory side dish. A vibrant parsley and hazelnut sauce finishes the dish with a bright and nutty flavor.View Recipe
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Caramelized Broccolini & White Beans
Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
Broccolini takes on a smoky char from the cast-iron pan before it’s combined with white beans and aromatics in this savory side dish. A vibrant parsley and hazelnut sauce finishes the dish with a bright and nutty flavor.
18of 19Sheet Pan Roasted VegetablesCooking 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.View Recipe
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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.
19of 19Easy Rutabaga Puree with BaconAndrea MathisRutabagas are the star in this creamy side dish. A pinch of sugar balances the vegetable’s slightly bitter taste while bacon adds smoky flavor. Serve this easy side dish for Thanksgiving.Read more about this recipe.View Recipe
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Easy Rutabaga Puree with Bacon
Andrea Mathis
Rutabagas are the star in this creamy side dish. A pinch of sugar balances the vegetable’s slightly bitter taste while bacon adds smoky flavor. Serve this easy side dish for Thanksgiving.Read more about this recipe.
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