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Add a burst of flavor to your meals with these effortless veggie sides that can be made in three steps or less. From crispy roasted veggies to vibrant salads, these delicious sides complement any main course. Recipes like our Garlic-Parmesan Asparagus and our Ginger-&-Miso-Glazed Broccoli are a nutritious, tasty side on any table.
01of 26Anthony Anderson’s Sweet Potato Home Fries with Cranberry-Hazelnut CrumblePhotographer: Fred Hardy, Food Stylist: Chelesa Zimmer, Prop Stylist: Christine KeelyThese home fries are made with sweet potatoes, which are rich in fiber as well as vitamin A, a nutrient which can help support a healthy immune system. Actor Anthony Anderson likes sprinkling a cranberry-hazelnut crumble on top for an easy but delicious upgrade.View Recipe
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Anthony Anderson’s Sweet Potato Home Fries with Cranberry-Hazelnut Crumble
Photographer: Fred Hardy, Food Stylist: Chelesa Zimmer, Prop Stylist: Christine Keely
These home fries are made with sweet potatoes, which are rich in fiber as well as vitamin A, a nutrient which can help support a healthy immune system. Actor Anthony Anderson likes sprinkling a cranberry-hazelnut crumble on top for an easy but delicious upgrade.
View Recipe
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Lidia Bastianich’s Spicy Crispy Roasted Cauliflower
Armando Rafael
03of 26Arugula & Fennel Salad with Lemon VinaigretteVictor ProtasioThis salad is a study in simplicity, so use the best-quality ingredients to allow each one to really shine. Break out that special bottle of olive oil and grab a block of nutty Parmigiano-Reggiano from the specialty cheese section for the biggest flavor impact.View Recipe
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Arugula & Fennel Salad with Lemon Vinaigrette
Victor Protasio
This salad is a study in simplicity, so use the best-quality ingredients to allow each one to really shine. Break out that special bottle of olive oil and grab a block of nutty Parmigiano-Reggiano from the specialty cheese section for the biggest flavor impact.
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Baked-Feta Potatoes with Lemon
Jason Donnelly
05of 26Ginger-&-Miso-Glazed BroccoliJacob FoxA touch of maple or honey balances the flavor of umami-laden miso while thickening the sauce to coat this stir-fried broccoli.View Recipe
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Ginger-&-Miso-Glazed Broccoli
Jacob Fox
A touch of maple or honey balances the flavor of umami-laden miso while thickening the sauce to coat this stir-fried broccoli.
06of 26Garlic-Parmesan AsparagusIn this garlic-Parmesan-crusted asparagus recipe, we combine Parmesan cheese, whole-wheat panko breadcrumbs and walnuts for a crispy topping that’s baked over asparagus. Roasting the asparagus spears in a hot oven keeps them tender-crisp in this quick side dish!View Recipe
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Garlic-Parmesan Asparagus
In this garlic-Parmesan-crusted asparagus recipe, we combine Parmesan cheese, whole-wheat panko breadcrumbs and walnuts for a crispy topping that’s baked over asparagus. Roasting the asparagus spears in a hot oven keeps them tender-crisp in this quick side dish!
07of 26Zucchini Parmesan CasseroleBrie PassanoThis is an excellent veggie side dish for summer, when zucchini are abundant. A topping of crunchy panko breadcrumbs contrasts with the delicate squash, and onion, garlic powder, Italian seasoning and crushed red pepper pack this casserole with flavor. Melty Parmesan cheese is in the mix to bring it all together. Affordable and easy to throw together with ingredients you likely already have on hand, this casserole is perfect for almost any indoor or outdoor summer spread.View Recipe
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Zucchini Parmesan Casserole
Brie Passano
This is an excellent veggie side dish for summer, when zucchini are abundant. A topping of crunchy panko breadcrumbs contrasts with the delicate squash, and onion, garlic powder, Italian seasoning and crushed red pepper pack this casserole with flavor. Melty Parmesan cheese is in the mix to bring it all together. Affordable and easy to throw together with ingredients you likely already have on hand, this casserole is perfect for almost any indoor or outdoor summer spread.
08of 26Roasted Brussels Sprouts with Bacon & Onions for TwoHearty Brussels sprouts pair nicely with salty bacon and onions in this quick Thanksgiving side dish for two. A sweet balsamic glaze makes a nice complement drizzled over the top, but it’s not necessary to enjoy this classic combo. For a twist on this recipe, try swapping pancetta for the bacon. If you want to have leftovers, this recipe is easily doubled.View Recipe
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Roasted Brussels Sprouts with Bacon & Onions for Two
Hearty Brussels sprouts pair nicely with salty bacon and onions in this quick Thanksgiving side dish for two. A sweet balsamic glaze makes a nice complement drizzled over the top, but it’s not necessary to enjoy this classic combo. For a twist on this recipe, try swapping pancetta for the bacon. If you want to have leftovers, this recipe is easily doubled.
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Green Beans with Pine Nuts & Gremolata
10of 26Melting Beets with RicottaPhotographer / Brie Passano, Food Stylist / Annie ProbstCreamy, herbaceous, earthy, sweet, crisp and melt-in-your-mouth all at once? This simple recipe is firing on all cylinders. Use any color beets if golden aren’t available. Either way, the cider vinegar will still make them pop, and the ricotta garnish adds just the right amount of creaminess.View Recipe
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Melting Beets with Ricotta
Photographer / Brie Passano, Food Stylist / Annie Probst
Creamy, herbaceous, earthy, sweet, crisp and melt-in-your-mouth all at once? This simple recipe is firing on all cylinders. Use any color beets if golden aren’t available. Either way, the cider vinegar will still make them pop, and the ricotta garnish adds just the right amount of creaminess.
11of 26Jalapeño Creamed CornSweet and savory creamed corn gets a creamy kick from Cheddar cheese and jalapeño. We love the added spice sliced jalapeño adds as a garnish, but this is also great without it if you want to tame the heat. Try it alongside grilled steak or chicken or with your Thanksgiving spread.View Recipe
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Jalapeño Creamed Corn
Sweet and savory creamed corn gets a creamy kick from Cheddar cheese and jalapeño. We love the added spice sliced jalapeño adds as a garnish, but this is also great without it if you want to tame the heat. Try it alongside grilled steak or chicken or with your Thanksgiving spread.
12of 26Date and Balsamic-Glazed Brussels SproutsBrussels sprouts are roasted until just tender then simmered with dates in a reduced garlic/balsamic vinegar sauce.View Recipe
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Date and Balsamic-Glazed Brussels Sprouts
Brussels sprouts are roasted until just tender then simmered with dates in a reduced garlic/balsamic vinegar sauce.
13of 26Roasted Cauliflower with Banana PeppersDon’t be tempted to jam all the cauliflower onto one sheet pan in order to make fewer dirty dishes. Spreading it out on two pans ensures that it gets golden brown.View Recipe
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Roasted Cauliflower with Banana Peppers
Don’t be tempted to jam all the cauliflower onto one sheet pan in order to make fewer dirty dishes. Spreading it out on two pans ensures that it gets golden brown.
14of 26Sheet 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.
15of 26Vegan Creamed SpinachWill DickeyThis vegan creamed spinach is as good as the real thing. It’s creamy and flavorful with rich umami from the mushroom powder and nutritional yeast.View Recipe
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Vegan Creamed Spinach
Will Dickey
This vegan creamed spinach is as good as the real thing. It’s creamy and flavorful with rich umami from the mushroom powder and nutritional yeast.
16of 26Apple, Fig & Brussels Sprouts SaladSalad dressing made from sweet and mellow white balsamic vinegar balances out the assertive greens and Brussels sprouts in this healthy winter salad. If you have one handy, a small mandoline makes it easy to slice the Brussels and apple. To make it a dinner salad, top with shrimp or chicken.View Recipe
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Apple, Fig & Brussels Sprouts Salad
Salad dressing made from sweet and mellow white balsamic vinegar balances out the assertive greens and Brussels sprouts in this healthy winter salad. If you have one handy, a small mandoline makes it easy to slice the Brussels and apple. To make it a dinner salad, top with shrimp or chicken.
17of 26Roasted 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.
18of 26Pan-Roasted CarrotsAlexandra ShytsmanThis recipe gives you a faster route to “roasted,” lightly caramelized carrots. Instead of cooking in the oven (and waiting for it to preheat), here you cook the carrots on the stovetop in a cast-iron skillet. The key is to keep the carrots still; you’ll cook them for 5 minutes without stirring, then stir and cook undisturbed for another 5 minutes. The results are beautifully browned, crisp-tender carrots that take about a third of the time as oven-roasted. A hint of hoisin and maple syrup enhances the sweetness of the carrots without rendering them cloying.View Recipe
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Pan-Roasted Carrots
Alexandra Shytsman
This recipe gives you a faster route to “roasted,” lightly caramelized carrots. Instead of cooking in the oven (and waiting for it to preheat), here you cook the carrots on the stovetop in a cast-iron skillet. The key is to keep the carrots still; you’ll cook them for 5 minutes without stirring, then stir and cook undisturbed for another 5 minutes. The results are beautifully browned, crisp-tender carrots that take about a third of the time as oven-roasted. A hint of hoisin and maple syrup enhances the sweetness of the carrots without rendering them cloying.
19of 26Sautéed Peppers & OnionsThis simple technique of cooking onions and peppers is a useful way to get your veggie servings in. They’re quite versatile—use these peppers and onions on a burger or sausage sandwich, stuff them into quesadillas or layer them into casseroles.View Recipe
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Sautéed Peppers & Onions
This simple technique of cooking onions and peppers is a useful way to get your veggie servings in. They’re quite versatile—use these peppers and onions on a burger or sausage sandwich, stuff them into quesadillas or layer them into casseroles.
20of 26Sautéed CabbageThis easy side dish takes only 20 minutes from start to finish. You can enjoy sautéed cabbage simply cooked with butter and onion or jazz it up with one of the variations (see below). Enjoy all the versions of this quick side dish with roasted pork or chicken.View Recipe
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Sautéed Cabbage
This easy side dish takes only 20 minutes from start to finish. You can enjoy sautéed cabbage simply cooked with butter and onion or jazz it up with one of the variations (see below). Enjoy all the versions of this quick side dish with roasted pork or chicken.
21of 26Broccoli with Balsamic MushroomsJust a touch of butter adds silkiness to the balsamic sauce that coats broccoli and meaty mushrooms in this easy broccoli side dish recipe.View Recipe
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Broccoli with Balsamic Mushrooms
Just a touch of butter adds silkiness to the balsamic sauce that coats broccoli and meaty mushrooms in this easy broccoli side dish recipe.
22of 26Cauliflower RisottoCauliflower rice stands in for arborio in this recipe that’s not only lower in carbs than traditional risotto, but also way faster and easier to make! In just 20 minutes you’ll have a flavorful and healthy vegetable side to go with dinner.View Recipe
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Cauliflower Risotto
Cauliflower rice stands in for arborio in this recipe that’s not only lower in carbs than traditional risotto, but also way faster and easier to make! In just 20 minutes you’ll have a flavorful and healthy vegetable side to go with dinner.
23of 26Melting Beets with Goat CheesePhotography / Jacob Fox, Styling / Sammy MilaRoasting the beets with broth makes them crispy on the outside, yet tender on the inside. Crumbled goat cheese tops these melt-in-your-mouth beets for an easy side dish.View Recipe
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Melting Beets with Goat Cheese
Photography / Jacob Fox, Styling / Sammy Mila
Roasting the beets with broth makes them crispy on the outside, yet tender on the inside. Crumbled goat cheese tops these melt-in-your-mouth beets for an easy side dish.
24of 26Broccoli and Cauliflower SautéAna CadenaMix up these nutrient-packed cruciferous vegetables for a flavorful and healthy side dish.View Recipe
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Broccoli and Cauliflower Sauté
Ana Cadena
Mix up these nutrient-packed cruciferous vegetables for a flavorful and healthy side dish.
25of 26Creamed Asparagus and MushroomsThis vegetable side dish combines mushrooms with crisp-tender asparagus. The cooked vegetables are topped with a creamy sauce made from sherry and reduced-fat cream cheese and further flavored with Parmesan and fresh thyme.View Recipe
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Creamed Asparagus and Mushrooms
This vegetable side dish combines mushrooms with crisp-tender asparagus. The cooked vegetables are topped with a creamy sauce made from sherry and reduced-fat cream cheese and further flavored with Parmesan and fresh thyme.
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Garlicky Wilted Greens
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