This ultra-healthy and easy green vegetable side dish rings in at just 48 calories per serving. Yes, really! Nutrient-rich veggies, including Broccolini , Swiss chard, and peas, make this dish supremely springy. Crank up the seasonal flavors even more with a kick of citrusy tang from seared lemon slices.

Quick, flavorful, and with little extra fat required to prep, grilled veggies are a staple item on many healthy diet plan menus. An indoor grill pan works great for this green vegetable side dish recipe if it's not quite cookout weather.

For this minute side, homemade dill butter and a sprinkling of finely shredded parmesan cheese amplify the flavors of the simple grilled asparagus spears. New to cooking with this versatile, vitamin-rich Chinese cabbage?

We'll walk you through how easy it is to cook bok choy with loads of flavor. The ginger, honey, and orange found in this green vegetable side dish recipe perfectly complement the slightly sweet, mild flavor of the bok choy.

Add a bit red miso paste for a hint of salty-savory goodness that makes this nearly irresistible. Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising.

Create profiles to personalise content. Use profiles to select personalised content. Measure advertising performance.

Measure content performance. Understand audiences through statistics or combinations of data from different sources. Develop and improve services. Use limited data to select content.

List of Partners vendors. By Karla Walsh began her career at FITNESS magazine in Karla Walsh. Learn about BHG's Editorial Process. Fact checked by Emily Estep is a plant biologist and journalist who has worked for a variety of online news and media outlets, writing about and editing topics that range from film and beauty to science and the automobile industry.

Fact checked by Emily Estep. Learn about BHG's Fact Checking Process. Skip peeling potatoes! Keeping the skin intact gives this fluffy, creamy potato mash a nice added crunch alongside thinly sliced scallions.

Tender-crisp green beans are baked in a silky vegetarian sauce, with incredible crunch and intense nutty flavor from browned almonds.

Greens are good for you, sure, and the addition of umami-salty miso makes this kale and collard greens side a delicious, nutritious accompaniment to any meal.

A garlic-and-herb-flecked spreadable cheese such as Boursin makes these mashed potatoes speedy and nearly effortless. For a colorful version, use purple Peruvian potatoes instead of Yukon Golds. Six layers of colorful vegetables cook together in this free-form gratin; panko and Parmigiano-Reggiano absorb extra juices and provide a nice crunch.

A trio of toasted and ground seeds — caraway, fennel, and coriander — mixed with extra-virgin olive oil gives these rustic potatoes a delicately fruity but warmly spiced flavor.

Because of the generous amount of olive oil in this recipe, the potatoes are great served warm or at room temperature. A combination of shallots, cipollini onions, and pearl onions delivers a lovely contrast of shapes and texture, while dried plums add a jammy sweetness.

Velvety spinach and tender shaved brussels sprouts are combined with garlic-infused double cream. A splash of lemon juice cuts through the buttery vegetables and adds a touch of brightness. Chef Kristen Kish pairs roasted beets and cast-iron-charred haricots verts with vinegar and hearty herbs oregano and thyme to make this salad.

It's an homage to the jarred pickled beets and green bean salad she ate as a kid. Fragrant vanilla-bean butter flavors the squash and softens the skin during roasting. Customize your variety of winter squash to keep it interesting. This dish is a genius way to use up the stems of any hardy green.

We used collard stems, but you could also use kale, chard, or mustard stems. Fresno chiles, cumin, and a generous amount of garlic provide a pleasing punch of flavor.

This rich and delicious creamed kale is an excellent swap for the more traditional creamed spinach. The dish's flavor is enhanced by the addition of chopped shallots and a touch of freshly grated nutmeg.

Butternut squash tastes like a whole new vegetable when grilled — crisp, bright, and not overly sweet. It's dressed with a simple vinaigrette made from shallots and white wine vinegar, then strewn with chopped fresh chives. Tyler Florence uses vibrant beets and their greens to make this fresh side dish that our readers love.

Halved acorn squash makes perfect single-serving bowls. We love the earthy porcini topping on this rich and creamy turnip gratin. It would also be fantastic on mac and cheese or another root vegetable gratin. Chef Michael Symon's four-ingredient potatoes get plenty of flavor from browned butter and crème fraîche.

Reserve a little browned butter to drizzle on the potatoes just before serving. Sometimes rethinking just means not overthinking. Don't forget to enjoy seasonal ingredients just as they are — like in this recipe, where the vegetables are simply roasted in a combination of olive oil and butter.

This classic casserole is updated with flavorful sharp white cheddar and a crunchy, buttery topping of crumbled crackers and toasted almonds. Kevin's Tip: Scraping corn cobs with the dull side of a knife removes the juices. Carrots, water, garlic cloves, canola oil, unsalted butter, salt, and pepper are all you need to make this easy recipe.

These brussels sprouts from the late chef Anthony Bourdain are easy to throw together and still delicious when prepared without the bacon. If omitting the bacon, increase the amount of butter to substitute for the bacon fat.

Everyone loves a good Thanksgiving squash, and this one from cookbook author Melissa Clark is given a little wake-up by roasting it with maple syrup, olive oil, fresh ginger, and thyme.

It's a simple idea, but the combination of flavors highlights the squash in the best possible way. This is chef duo Allison and Slade Rushing's Southern interpretation of French creamed spinach. The collards add a pleasant bitterness to this lush side dish, but it's important to shred them finely before you simmer them in the cream or they'll never get tender.

Top Chef winner Kristen Kish's innovative take on roasted acorn squash raises the bar for what Thanksgiving vegetable sides can be.

Here, she upgrades the classic with a decadent coconut custard that offsets the earthy sweetness of the dish. To serve, the squash is drizzled with brown butter and sprinkled with toasted walnuts.

Combine frozen corn and canned corn in this customizable crowd-pleaser. Stuff maple-glazed roasted squash with quinoa and sautéed wild mushrooms for an earthy, textural side that can be plated really beautifully.

All they need is a simple drizzle of olive oil, salt, and pepper to deliver bright, earthy flavors. But, you can also serve them up with a creamy dipping sauce. Want to bring a little holiday color to your Christmas table? Roasted beet and ricotta salad is more than just a pretty face.

The pairing of earthy, savory beets with creamy ricotta is to die for. Introducing oven-roasted zucchini. Give it a spicy kick by using Cajun seasoning. Imagine fresh broccoli swimming in a creamy dressing of mayo, vinegar, and sugar.

Lemony and garlicky leafy vegetables are cooked Brazilian-style. These collard greens perfectly complement black beans and rice. The Mediterranean taste is also lovely served with lasagna or other Italian dishes.

To infuse more flavor, you can add bacon and onions to the side dish. I mean, who can deny all that cheese? Looking for an uncooked side dish? Cucumbers to the rescue!

This flavorful holiday side dish a bright and super crispy, and easy to make in minutes. Paula Deen has entered the chat.

This corn casserole has it all. The sweetness from the corn pairs perfectly with all those savory, buttery ingredients. Bonus points: it comes together in 10 minutes and takes about 50 minutes to bake to golden perfection in the oven. All you need is a bag of baby carrots, some brown sugar, and butter!

If you are scrambling for more vegetable sides this holiday season, you have to try this recipe. Put that giant stockpot down! But trust me, it tastes just as good as stovetop corn on the cob.

Just pop the whole thing in the microwave and let it work its magic. Turnips can indeed be a bit bitter than potatoes. Nevertheless, you can get rid of the bitterness by leaving the pot uncovered when cooking.

These garlic herb hassleback potatoes are sure to impress at the Thanksgiving table. Mashed potatoes are great but lack that wow factor. This recipe has all the rich flavor of roasted potatoes, and the garlic herb sauce takes the flavor over the top.

All you need is one large head of cauliflower and the patience to grate it into rice. Warning: one bite and your guests will demand you make this scrumptious potato salad every time. Tender red potatoes with the skin on, of course is the perfect backdrop for fresh herbs in a creamy sauce.

These spuds are ready for the holidays with bright flavors from Italian seasoning and lemon pepper. This is a step to make one of the best potato recipes out there. With crunchy ridges and soft insides, these crispy and buttery smashed potatoes are insanely good. Boil, smash, drizzle, and bake — these are the things you need to do to complete this super hit recipe.

Looking for the best vegetable side dishes to make your meals even healthier? These oven roasted vegetables are guaranteed to delight. Olive oil, for coating the vegetables. salt and pepper. Average rating 4. Vote count: 9. No votes so far! Be the first to rate this post.

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :. Save my name, email, and website in this browser for the next time I comment. MENU Recipes Appetizers Beverages Breakfast Casseroles Copycat Recipes Cookies Seafood Side Dishes Soup Desserts Dinner Crockpot Recipes About Us Privacy Policy Terms and Conditions Contact Us Search 🔎.

Share Pin Email. Butternut squash tastes like a whole new vegetable when grilled — crisp, bright, and not overly sweet. It's dressed with a simple vinaigrette made from shallots and white wine vinegar, then strewn with chopped fresh chives.

Tyler Florence uses vibrant beets and their greens to make this fresh side dish that our readers love. Halved acorn squash makes perfect single-serving bowls. We love the earthy porcini topping on this rich and creamy turnip gratin.

It would also be fantastic on mac and cheese or another root vegetable gratin. Chef Michael Symon's four-ingredient potatoes get plenty of flavor from browned butter and crème fraîche.

Reserve a little browned butter to drizzle on the potatoes just before serving. Sometimes rethinking just means not overthinking.

Don't forget to enjoy seasonal ingredients just as they are — like in this recipe, where the vegetables are simply roasted in a combination of olive oil and butter.

This classic casserole is updated with flavorful sharp white cheddar and a crunchy, buttery topping of crumbled crackers and toasted almonds.

Kevin's Tip: Scraping corn cobs with the dull side of a knife removes the juices. Carrots, water, garlic cloves, canola oil, unsalted butter, salt, and pepper are all you need to make this easy recipe. These brussels sprouts from the late chef Anthony Bourdain are easy to throw together and still delicious when prepared without the bacon.

If omitting the bacon, increase the amount of butter to substitute for the bacon fat. Everyone loves a good Thanksgiving squash, and this one from cookbook author Melissa Clark is given a little wake-up by roasting it with maple syrup, olive oil, fresh ginger, and thyme. It's a simple idea, but the combination of flavors highlights the squash in the best possible way.

This is chef duo Allison and Slade Rushing's Southern interpretation of French creamed spinach. The collards add a pleasant bitterness to this lush side dish, but it's important to shred them finely before you simmer them in the cream or they'll never get tender.

Top Chef winner Kristen Kish's innovative take on roasted acorn squash raises the bar for what Thanksgiving vegetable sides can be. Here, she upgrades the classic with a decadent coconut custard that offsets the earthy sweetness of the dish.

To serve, the squash is drizzled with brown butter and sprinkled with toasted walnuts. Combine frozen corn and canned corn in this customizable crowd-pleaser. Stuff maple-glazed roasted squash with quinoa and sautéed wild mushrooms for an earthy, textural side that can be plated really beautifully.

Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising.

Create profiles to personalise content. Use profiles to select personalised content. Measure advertising performance. Measure content performance. Understand audiences through statistics or combinations of data from different sources.

Develop and improve services. Use limited data to select content. List of Partners vendors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link.

Trending Videos. Get the Recipe. Was this page helpful? Thanks for your feedback! Tell us why! Related Articles. Newsletter Sign Up. You may accept or manage your choices by clicking below, including your right to object where legitimate interest is used, or at any time in the privacy policy page. These choices will be signaled to our partners and will not affect browsing data.