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)

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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