50 Vegetable Side Dish Recipes

You won't run short on side dishes this year...or next.

Carrots with Walnuts (No. 2)

Carrots with Walnuts (No. 2)

1. Carrots with Spiced Yogurt Toss 8 bunches (2 1/2 pounds, trimmed) baby carrots with 2 tablespoons olive oil, 3 sliced shallots, 1 teaspoon chopped thyme, and salt and pepper. Roast at 425 degrees F, 20 minutes. Stir 1/4 cup Greek yogurt with 1 tablespoon each honey and olive oil; season with cayenne and salt. Drizzle over the carrots.

2. Carrots with Walnuts Cook 8 bunches (2 1/2 pounds, trimmed) baby carrots in boiling salted water until tender, 8 minutes; drain. Saute in 2 tablespoons butter with a 3.5-ounce jar walnuts in syrup over medium-high heat. Add a splash of cider vinegar, and salt and pepper. Sprinkle with chopped chives.

3. Sweet-and-Sour Carrots Saute 1 chopped onion in 3 tablespoons butter over medium heat, 5 minutes. Add 3 pounds chopped rainbow carrots and 1/2 cup water. Cover and cook 8 minutes. Stir in 3 tablespoons each raisins, honey and cider vinegar; season with salt and pepper. Sprinkle with capers.


4. Southwestern Rainbow Carrots Halve 3 pounds rainbow carrots lengthwise; toss with 3 tablespoons olive oil, 1/2 teaspoon each ground cumin and kosher salt, and 1/4 teaspoon chipotle powder. Roast at 425 degrees F, 25 minutes. Sprinkle with chopped cilantro.

5. Carrots and Pearl Onions Quarter 2 pounds carrots lengthwise and peel 2 cups pearl onions; saute in 3 tablespoons butter over medium heat, 5 minutes. Add 1/2 cup water. Cover and simmer 10 minutes. Uncover; add 2 tablespoons each brown sugar and cider vinegar and boil until syrupy, 5 minutes. Sprinkle with chopped parsley.

6. Haricots Verts with Dates Cook 4 ounces diced pancetta in a skillet until crisp. Remove with slotted spoon. Add 2 pounds haricots verts to the skillet and saute over medium-high heat, 10 minutes. Stir in the pancetta and 1/2 cup sliced dates; season with salt and pepper.

7. Green Beans with Cranberries Toss 2 pounds green beans with 3 tablespoons olive oil, and salt and pepper to taste. Roast at 425 degrees F, 15 minutes. Toss in 1/4 cup each dried cranberries and sliced almonds. Roast until the green beans are charred, 5 more minutes.

8. Green Beans with Blue Cheese Cook 1 1/2 pounds green beans in boiling salted water until crisp-tender, 5 minutes. Drain and toss with 1/2 cup toasted sliced almonds, 1/4 cup olive oil and 2 tablespoons lemon juice. Season with salt and pepper. Sprinkle with crumbled blue cheese.

9. Garlic-Parmesan Green Beans Cook 1 1/2 pounds green beans in boiling salted water until crisp-tender, 5 minutes; drain. Saute 4 sliced garlic cloves and 1/2 teaspoon red pepper flakes in 3 tablespoons olive oil over medium heat until golden, 1 minute. Stir in the green beans; cook 5 more minutes. Season with salt. Top with shaved Parmesan cheese.

10. Green Bean Casserole Cook 2 pounds green beans in boiling salted water until crisp-tender, 5 minutes; drain. Saute the green beans with 1 pound sliced button mushrooms in 2 tablespoons butter in a large ovenproof skillet over medium heat, 5 minutes. Add 1 teaspoon each minced garlic and kosher salt, and 1/4 teaspoon allspice; cook 2 minutes. Add 1/4 cup instant flour. Whisk in 1 cup each chicken broth and half-and-half; bring to a boil. Top with canned fried onions. Bake at 400 degrees F until bubbly, 15 to 20 minutes.

11. Kale Casserole Make Green Bean Casserole (No. 10), substituting the green beans with 3 chopped bunches kale. Add 1 cup shredded gruyere and 2 tablespoons Parmesan with the fried onions.

12. Spinach with Salami Saute 3 sliced garlic cloves and 3 chopped slices salami in 3 tablespoons olive oil until crisp. Stir in two 10-ounce bags baby spinach; cook until wilted. Season with salt and pepper.

13. Creamed Spinach Thaw two 10-ounce boxes frozen chopped spinach; squeeze dry. Saute 2 each minced shallots and garlic cloves in 2 tablespoons butter in a saucepan over medium heat, 2 minutes. Stir in 2 cups heavy cream, 3 tablespoons grated Parmesan, 1/2 teaspoon kosher salt and 1/8 teaspoon each ground nutmeg and cayenne. Cook until thickened, 6 to 8 minutes. Add the spinach; simmer 5 more minutes. Stir in the juice of 1/2 lemon.

14. Creamed Spinach and Artichokes Make Creamed Spinach (No. 13), substituting 1 box spinach with one 9-ounce box thawed frozen artichoke hearts. Stir in 1/4 cup chopped parsley. Transfer to a casserole dish; sprinkle with grated Parmesan and breadcrumbs. Bake at 400 degrees F, 20 minutes.

15. Braised Collards Cook 3 diced slices bacon in 1 teaspoon vegetable oil in a large pot until just crisp. Add 1 diced onion and 3 sliced garlic cloves; cook 5 minutes. Add 2 chopped bunches collard greens, 1 cup chicken broth and 1/2 teaspoon red pepper flakes. Cover and simmer, 45 minutes. Stir in 1 tablespoon cider vinegar.

16. Collards with Peas Make Braised Collards (No. 15), adding one 15-ounce can black-eyed peas (drained and rinsed) during the last 15 minutes of cooking.

17. Chinese-Style Greens Cook 2 sliced Chinese sausages with 2 teaspoons each minced ginger and garlic in 2 tablespoons vegetable oil over medium heat until browned, 5 to 6 minutes. Add 2 pounds chopped mustard greens and cook, stirring, 8 minutes. Season with salt and pepper.

18. Spinach-Apple Salad Whisk 3 tablespoons olive oil, 1 tablespoon cider vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, and salt and pepper. Toss with a 10-ounce bag baby spinach, 1 sliced apple and 1/2 cup each chopped toasted walnuts, dried cranberries and crumbled blue cheese.


19. Fennel-Arugula Salad Bring 1/3 cup olive oil and 3 tablespoons red wine vinegar to a simmer in a saucepan; remove from the heat. Add 3/4 cup sliced kumquats; let sit 15 minutes. Toss with 5 ounces baby arugula, 1 shaved fennel bulb, and salt to taste.

20. Cranberry-Pear Salad Whisk 3 tablespoons each cranberry sauce and olive oil, 1 tablespoon orange juice and 1 teaspoon each honey and Dijon mustard. Toss with 5 ounces baby greens, 2 sliced pears, 1/2 cup diced cheddar, and salt to taste.

21. Acorn Squash with Pepitas Halve 2 acorn squash; slice into 1-inch-thick wedges. Toss with 4 tablespoons melted butter, 1 tablespoon brown sugar and 3/4 teaspoon each smoked paprika and kosher salt. Roast at 425 degrees F, 40 minutes. Sprinkle with 3 tablespoons pepitas and roast 5 more minutes. Season with salt.

22. Maple Acorn Squash Halve 2 acorn squash; slice into 3/4-inch-thick wedges. Toss with 4 tablespoons melted butter, 1/4 cup maple syrup, 2 teaspoons Sriracha and 6 thyme sprigs; season with salt. Roast at 400 degrees F, 35 minutes.

23. Parmesan Acorn Squash Halve 2 acorn squash; slice into 1/2-inch-thick wedges. Toss with 1/4 cup olive oil. Sprinkle with Italian seasoning, grated Parmesan and salt. Roast at 425 degrees F, 30 minutes.

24. Delicata Squash with Streusel Halve 1 delicata squash; slice into 1/2-inch-thick wedges. Mix 1/2 cup each brown sugar and sliced almonds with 2 tablespoons each softened butter and flour; sprinkle over the squash. Roast at 400 degrees F, 30 minutes.

25. Maple Red Onions and Apples Cut 3 small red onions and 3 Gala apples into 1-inch-thick wedges; toss with 3 tablespoons each vegetable oil and maple syrup, 1 tablespoon thyme leaves and 1 teaspoon kosher salt. Roast at 425 degrees F, 35 minutes.

26. Mushrooms with Rosemary Toss 3 pounds mixed mushroom caps with 3/4 cup olive oil on 2 rimmed baking sheets; season with salt. Add 4 crushed garlic cloves and 3 sprigs rosemary to each. Roast at 450 degrees F, 25 minutes. Add a splash of water to each baking sheet; scrape up the browned bits.

27. Bacon-Chestnut Mushrooms Cook 6 diced slices bacon in a skillet until crisp. Add 1 cup halved jarred chestnuts; cook 1 minute. Remove to a bowl. Add 2 pounds halved cremini mushrooms, 1 sprig thyme and 1 teaspoon Worcestershire sauce to the skillet; cook until the mushrooms are tender, 10 minutes. Add a splash of cider vinegar; stir in the bacon and chestnuts.

28. Mushroom-Bacon Salad Thinly slice 1 pound button mushrooms with a mandoline. Cook 5 diced slices bacon until crisp; add 2 tablespoons each white wine vinegar and chopped chives, and 1 tablespoon olive oil. Toss with the mushrooms, and salt and pepper.

29. Shiitakes with Edamame Saute 1 pound quartered shiitake mushroom caps in 3 tablespoons butter over medium-high heat, 5 minutes. Add 2 teaspoons grated ginger, and salt to taste. Cook 2 cups frozen shelled edamame in boiling water, 5 minutes. Drain and toss with the shiitakes.


30. Chipotle-Cheddar Corn Casserole Whisk 5 cups thawed frozen corn, 2 eggs, 1 cup heavy cream, 1/2 cup shredded cheddar, 1 tablespoon minced chipotle in adobo, and salt and pepper; pour into a buttered 1-quart baking dish. Bake at 375 degrees F, 30 minutes.

31. Spicy Broccoli Rabe Cut 3 bunches broccoli rabe into 2-inch pieces; cook in a steamer basket set in a pot with 1 inch of boiling water, covered, until tender, 8 minutes. Cook 6 anchovies and 3 sliced Fresno chiles in 1/2 cup olive oil over low heat, 15 minutes. Add 4 sliced garlic cloves; cook over high heat until golden, 2 minutes. Toss with the broccoli rabe. Season with salt.


32. Roasted Cauliflower with Grapes Toss 1 head cauliflower (cut into 1-inch florets) with 1 1/2 cups grapes, 3 tablespoons olive oil, 2 tablespoons capers, 1 teaspoon each grated lemon zest and kosher salt, and pepper to taste. Roast at 450 degrees F, 25 minutes.

33. Roasted Romanesco Toss 2 pounds Romanesco (cut into 1-inch pieces) with 2 thinly sliced red jalapenos, 1/4 cup olive oil, and salt and pepper to taste. Roast at 425 degrees F, 25 minutes.

34. Lemon-Garlic Brussels Sprouts Toss 2 pounds halved Brussels sprouts and 2 thinly sliced garlic cloves with 1/4 cup olive oil, 1 teaspoon each grated lemon zest and kosher salt, and pepper to taste. Roast at 425 degrees F, 25 minutes. Toss with 1 tablespoon each lemon juice and grated lemon zest.


35. Pomegranate Brussels Sprouts Make Lemon-Garlic Brussels Sprouts (No. 34).Toss with 1/2 cup cooked bulgur. Sprinkle with pomegranate seeds and chopped parsley.

36. Brussels Sprout Slaw Whisk 1/3 cup olive oil with 3 tablespoons cider vinegar, 2 teaspoons each Dijon mustard and honey, 1 minced garlic clove, 1/2 teaspoon kosher salt, and pepper to taste. Toss with 1 pound shredded Brussels sprouts and 1/2 cup each raisins and chopped toasted pecans.

37. Brussels Sprouts with Chestnuts Toss 2 pounds halved Brussels sprouts with 3 tablespoons olive oil and 1 teaspoon kosher salt. Roast at 425 degrees F, 25 minutes. Toss with 1 cup halved jarred chestnuts, 1/2 cup dried cherries and a splash of red wine vinegar.

38. Sweet-and-Sour Brussels Sprouts Cook 3 diced slices bacon in 1 tablespoon vegetable oil in a skillet until crisp. Remove with a slotted spoon. Add 2 pounds halved Brussels sprouts, 1/4 cup apricot jam, 1 chopped garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes to the skillet. Cook over medium heat, 20 minutes. Stir in the bacon and 2 tablespoons cider vinegar.

39. Bacon Brussels Sprouts Cook 2 pounds trimmed Brussels sprouts in a steamer basket set in a pot with 1 inch boiling water, covered, until tender, 5 minutes. Cook 4 diced slices bacon in a skillet until crisp. Add the Brussels sprouts and 1 tablespoon maple syrup; toss.

40. Brussels Sprout Gratin Cook 1 pound halved Brussels sprouts in boiling salted water until tender, 10 minutes. Drain; let cool. Toss the Brussels sprouts in a 3-quart baking dish with 1 tablespoon flour, 1/2 teaspoon kosher salt and 1/4 teaspoon grated nutmeg. Pour in 1 cup heavy cream. Sprinkle with 1 cup shredded cheddar and 2 tablespoons breadcrumbs. Dot with butter. Bake at 400 degrees F, 20 minutes.

41. Vidalia Onion Gratin Layer 4 sliced Vidalia onions in a buttered 2-quart baking dish with 1 tablespoon chopped sage. Sprinkle with 1 1/2 tablespoons instant flour. Dot with butter and bake at 425 degrees F, 45 minutes. Uncover, top with 1/2 cup crumbled cornbread-stuffing cubes and bake 20 more minutes.

42. Endive Gratin Melt 4 tablespoons butter in a large skillet over medium heat. Sprinkle in 1 1/2 tablespoons sugar and a pinch of kosher salt. Add 6 halved endives, cut-side down. Top with 1/2 cup shredded Gruyère; cover and cook 25 minutes. Sprinkle with seasoned breadcrumbs.

43. Sausage-Stuffed Sweet Potatoes Bake 4 small sweet potatoes (pricked with a fork) at 400 degrees F, 40 minutes; cool, then halve lengthwise and scoop the flesh into a bowl. Mix in 1/2 cup browned crumbled sausage; spoon into the potato skins and sprinkle with grated cheddar. Bake 15 minutes.

44. Mashed Potatoes with Chives Cover 2 pounds whole russet potatoes with cold salted water; simmer until fork-tender, 45 minutes. Drain, peel and mash with4 tablespoons butter. Add 1 cup warm milk, and salt and pepper; mash. Stir in 1/3 cup chopped chives and sprinkle with paprika.

45. Bourbon–Sweet Potato Mash Bake 4 pounds sweet potatoes (pricked with a fork) at 400 degrees F, 50 minutes. Let cool. Scoop out the flesh; puree with 3 tablespoons butter, 1 tablespoon bourbon, and salt to taste.

46. Two-Potato Hash Brown 2 each diced russet and sweet potatoes and 4 whole garlic cloves in 3 tablespoons olive oil over medium-high heat, 20 minutes. Add some chopped mixed herbs; season with salt.


47. Roasted Potatoes with Sage Preheat a baking sheet in a 425 degrees F oven. Toss 2 pounds halved small red potatoes with 2 tablespoons olive oil and 2 teaspoons kosher salt; season with pepper. Brush the baking sheet with olive oil; sprinkle with 1/2 cup sage. Add the potatoes, cut-side down. Roast 20 minutes; season with salt.

48. Turnips and Broccolini Cook 3 bunches each trimmed baby turnips and broccolini separately in boiling salted water, 5 minutes; drain. Cook 6 tablespoons butter and 1/2 cup cream sherry in a pot over medium heat, 8 minutes. Toss in the vegetables; season with salt.


49. Parsnips with Chestnut Cream Quarter 2 pounds parsnips lengthwise; cut into 2-inch pieces. Toss with 1 pound peeled pearl onions, 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper. Roast at 450 degrees F, 25 minutes. Serve with 2 tablespoons warmed canned chestnut puree whisked with 3 tablespoons heavy cream. Sprinkle with chopped parsley.

50. Latin-Style Root Vegetables Cut 1 pound thawed frozen yucca, 2 each plantains and white yams, and 1 onion into 2-inch chunks. Toss with 1/3 cup each chopped cilantro and olive oil, 4 chopped garlic cloves, 1 teaspoon each ground cumin and kosher salt, and 1/4 teaspoon cayenne in a roasting pan. Add 1 cup water. Cover and roast at 425 degrees F, 1 hour. Uncover and roast 30 more minutes.

Photographs by Justin Walker

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