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Photo:Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
From refreshing Caesar salad made with Brussels sprouts to colorful roasted veggies, these high-fiber sides are just the comforting dish you need alongside dinner. These dishes also offer at least3 grams of fiberper serving from seasonal ingredients like broccoli, beets and sweet potatoes to help youfeel full for longer and support healthy digestion. Nutritious recipes like our 10-Minute Broccolini Amandine and Hot Honey Parmesan Carrots pair wonderfully with any flavorful winter main.
01of 24Brussels 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.
View Recipe
02of 24Hot 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
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.
03of 2410-Minute Broccolini AmandinePhotographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia BaylessPerfectly steamed broccolini seasoned with a nutty, buttery almond topping in just 10 minutes is a side dish that can’t be beat. Broccolini is a bit milder and sweeter than broccoli and, because its stalks are thinner, broccolini requires less prep work than broccoli. However, if the stalks are thicker than 1/2 inch, cut them in half lengthwise. Pair this quick side dish with everything from pan-seared fish to roasted chicken.View Recipe
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10-Minute Broccolini Amandine
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Perfectly steamed broccolini seasoned with a nutty, buttery almond topping in just 10 minutes is a side dish that can’t be beat. Broccolini is a bit milder and sweeter than broccoli and, because its stalks are thinner, broccolini requires less prep work than broccoli. However, if the stalks are thicker than 1/2 inch, cut them in half lengthwise. Pair this quick side dish with everything from pan-seared fish to roasted chicken.
04of 24Colorful Roasted Sheet-Pan VegetablesSonia BozzoGive your plate a pop of color with these healthy sheet-pan veggies.View Recipe
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Colorful Roasted Sheet-Pan Vegetables
Sonia Bozzo
Give your plate a pop of color with these healthy sheet-pan veggies.
05of 24Quick & Spicy Brussels Sprouts with LemonPhotographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyThis quick side dish features a “reverse sear” for vegetables! By steaming the veggies first and then giving them a quick sear, you guarantee tenderness without the risk of burning. Plus, the convenience of using the microwave eliminates the hassle of preparing boiling water and a steamer basket. Quick and easy, all in one!View Recipe
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Quick & Spicy Brussels Sprouts with Lemon
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
This quick side dish features a “reverse sear” for vegetables! By steaming the veggies first and then giving them a quick sear, you guarantee tenderness without the risk of burning. Plus, the convenience of using the microwave eliminates the hassle of preparing boiling water and a steamer basket. Quick and easy, all in one!
06of 24Beet SaladPhotographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell RoysterThis simple beet salad recipe uses just a handful of ingredients to create a delightful side dish. Roasted beets add a sweet, earthy and aromatic flavor that shines in this side salad.View Recipe
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Beet Salad
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
This simple beet salad recipe uses just a handful of ingredients to create a delightful side dish. Roasted beets add a sweet, earthy and aromatic flavor that shines in this side salad.
07of 24Cumin-Lime Roasted Sweet PotatoPhotographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel GrecoThese simple roasted sweet potatoes are tossed with fragrant spices, lime zest and juice. Serve them with roasted pork, chicken or steak for a quick weeknight meal. When roasting sweet potatoes, we like to space them out as much as we can to help them crisp up, which is why the potatoes are divided into 2 pans.View Recipe
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Cumin-Lime Roasted Sweet Potato
Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
These simple roasted sweet potatoes are tossed with fragrant spices, lime zest and juice. Serve them with roasted pork, chicken or steak for a quick weeknight meal. When roasting sweet potatoes, we like to space them out as much as we can to help them crisp up, which is why the potatoes are divided into 2 pans.
08of 24Roasted Broccoli & CauliflowerRoasted broccoli and cauliflower are perfectly cooked with just the right amount of seasonings and char from the oven. Enjoy this simple recipe for any meal or occasion.View Recipe
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Roasted Broccoli & Cauliflower
Roasted broccoli and cauliflower are perfectly cooked with just the right amount of seasonings and char from the oven. Enjoy this simple recipe for any meal or occasion.
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Tea-Leaf Salad
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Garlic-Butter Brussels Sprouts
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
11of 24Sheet-Pan Roasted Root VegetablesOne pan is all you need for a heaping pile of nutritious, tender and colorful roasted root vegetables. Whip up this recipe at the beginning of the week to use in easy, healthy dinners all week long.View Recipe
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Sheet-Pan Roasted Root Vegetables
One pan is all you need for a heaping pile of nutritious, tender and colorful roasted root vegetables. Whip up this recipe at the beginning of the week to use in easy, healthy dinners all week long.
12of 24Red Cabbage ColeslawPhotographer: Victor Protasio, Food StylisT: Karen RankinThis fresh and colorful red cabbage coleslaw is crisp and bright. Dijon and honey balance the flavors of the cabbage.View Recipe
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Red Cabbage Coleslaw
Photographer: Victor Protasio, Food StylisT: Karen Rankin
This fresh and colorful red cabbage coleslaw is crisp and bright. Dijon and honey balance the flavors of the cabbage.
13of 24Winter Salad with Toasted WalnutsThis salad was one of the favorites chosen from over 1,000 salad recipes for our 30th anniversary issue. In 2004, Deborah Madison waxed poetic about winter ingredients, particularly nuts. “In the chill air of winter, nuts move up to center stage as do their warming, substantial, golden oils—so good with winter salad greens and vegetables, such as shaved fennel, all of which are likely to end up in a salad together,” she says. Madison suggested using a mix of lettuces that balance each other here—a mild, tender variety, such as Boston, with a more intense and sturdy green, such as escarole, for instance.View Recipe
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Winter Salad with Toasted Walnuts
This salad was one of the favorites chosen from over 1,000 salad recipes for our 30th anniversary issue. In 2004, Deborah Madison waxed poetic about winter ingredients, particularly nuts. “In the chill air of winter, nuts move up to center stage as do their warming, substantial, golden oils—so good with winter salad greens and vegetables, such as shaved fennel, all of which are likely to end up in a salad together,” she says. Madison suggested using a mix of lettuces that balance each other here—a mild, tender variety, such as Boston, with a more intense and sturdy green, such as escarole, for instance.
14of 24Oven-Roasted Squash with Garlic & ParsleyLearn how to roast squash in this healthy recipe adapted from Alice Waters. Look for squash varieties, including buttercup, kabocha or hubbard, at your farmers' market and try them in this tasty side dish.View Recipe
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Oven-Roasted Squash with Garlic & Parsley
Learn how to roast squash in this healthy recipe adapted from Alice Waters. Look for squash varieties, including buttercup, kabocha or hubbard, at your farmers' market and try them in this tasty side dish.
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Sautéed Broccoli with Peanut Sauce
16of 24Copycat Chick-fil-A Kale SaladJacob FoxThis copycat Chick-fil-A kale salad has a sweet and tangy dressing coating tender kale and cabbage leaves that have been gently massaged. This salad can sit for an hour or two; just be sure to toss it before serving to redistribute the dressing.View Recipe
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Copycat Chick-fil-A Kale Salad
Jacob Fox
This copycat Chick-fil-A kale salad has a sweet and tangy dressing coating tender kale and cabbage leaves that have been gently massaged. This salad can sit for an hour or two; just be sure to toss it before serving to redistribute the dressing.
17of 24Parsnip-Celery Root LatkesSwap the potatoes for other root vegetables, such as parsnips and celery root, and you’ll be rewarded with fewer calories and more fiber than in traditional latkes. Serve with sour cream and applesauce, if desired.View Recipe
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Parsnip-Celery Root Latkes
Swap the potatoes for other root vegetables, such as parsnips and celery root, and you’ll be rewarded with fewer calories and more fiber than in traditional latkes. Serve with sour cream and applesauce, if desired.
18of 24Smashed CarrotsJason DonnellySmashing steamed carrots coated in curry powder then finishing them under the broiler lets the flavor set in and gives the carrots a light, crispy edge.View Recipe
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Smashed Carrots
Jason Donnelly
Smashing steamed carrots coated in curry powder then finishing them under the broiler lets the flavor set in and gives the carrots a light, crispy edge.
19of 24Sautéed Leek Mashed PotatoesIn this healthy mashed potato recipe, we flavor the mashed potatoes with leeks lightly sautéed in butter and tangy buttermilk. These mashed potatoes are an amazing side to grilled steak or chicken.View Recipe
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Sautéed Leek Mashed Potatoes
In this healthy mashed potato recipe, we flavor the mashed potatoes with leeks lightly sautéed in butter and tangy buttermilk. These mashed potatoes are an amazing side to grilled steak or chicken.
20of 24Sauteed Broccoli & Kale with Toasted Garlic ButterIn this easy vegetable side dish, broccoli and kale are drizzled with a butter, garlic and crushed red pepper sauce. Serve this healthy recipe alongside roasted chicken, turkey or ham–or on top of your favorite whole grain, such as quinoa or farro.View Recipe
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Sauteed Broccoli & Kale with Toasted Garlic Butter
In this easy vegetable side dish, broccoli and kale are drizzled with a butter, garlic and crushed red pepper sauce. Serve this healthy recipe alongside roasted chicken, turkey or ham–or on top of your favorite whole grain, such as quinoa or farro.
21of 24Roasted Koginut SquashKoginut squash is a unique squash hybrid that is smooth and silky like kabocha squash with the rich, sweet flavor of a butternut.View Recipe
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Roasted Koginut Squash
Koginut squash is a unique squash hybrid that is smooth and silky like kabocha squash with the rich, sweet flavor of a butternut.
22of 24Apple & Pecan Stuffed Butternut SquashLet this cute little vegetarian stuffed squash side dish steal the show at the dinner table! Butternut squash is stuffed with a sweet and savory filling that gets a crispy finish under the broiler. If you can’t find small butternut squash, honeynut squash is a great alternative. Shaped much like a butternut squash (but smaller), the honeynut squash has a deep orange skin and sweet flesh.View Recipe
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Apple & Pecan Stuffed Butternut Squash
Let this cute little vegetarian stuffed squash side dish steal the show at the dinner table! Butternut squash is stuffed with a sweet and savory filling that gets a crispy finish under the broiler. If you can’t find small butternut squash, honeynut squash is a great alternative. Shaped much like a butternut squash (but smaller), the honeynut squash has a deep orange skin and sweet flesh.
23of 24Skillet Cabbage with Bacon & MushroomsPhotographer / Jen Causey, Food Stylist / Emily Nabors HallSavoy cabbage, shiitake mushrooms and leeks are braised together in this earthy Italian side dish.View Recipe
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Skillet Cabbage with Bacon & Mushrooms
Photographer / Jen Causey, Food Stylist / Emily Nabors Hall
Savoy cabbage, shiitake mushrooms and leeks are braised together in this earthy Italian side dish.
24of 24Roasted Delicata Squash & OnionsRoasting intensifies delicata squash’s flavor. Seasoned with rosemary and maple, this recipe’s great with pork or turkey.View Recipe
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Roasted Delicata Squash & Onions
Roasting intensifies delicata squash’s flavor. Seasoned with rosemary and maple, this recipe’s great with pork or turkey.
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