Here are our best healthy side dishes: Find 30+ recipes for veggie-full side dishes to go with chicken, meat, seafood or even to serve all by themselves for a vegetarian feast.Yes, you CAN make dinner out of vegetable sides — mix and match and serve them up family-style!
I promise you’ll find a few keeper recipes for your menu in this round-up, even side dishes for people who don’t like the taste of vegetables (wink-wink).
The best vegetable side dishes are quick and easy dishes that everyone will love. I think of these recipes as a few notches up from grandma’s green bean casserole, even though we all know there’s always a place at the table for that!
Broccoli and cauliflower side dishes
Kids and adults always seem to love broccoli for any weeknight dinner. Maybe it’s because the florets look like little trees?! Here are some ideas to dial up the flavor of your usual plain steamed broccoli or cauliflower with ingredients like lemon juice, red onions and red pepper flakes.
This roasted broccoli salad is so, so good! Make this easy recipe to serve as healthy vegetarian main course or base of grain bowl. Sheet pan roasted broccoli with whole wheat pearl couscous, hazelnuts and a creamy lemon tahini sauce.
This totally delectable roasted green beans recipe is a fresh, modern take on your everyday green beans! This recipe could not be easier, and gives you perfectly brown and tender beans tangled with caramelized shallots.
Simple and delicious recipe for creamy French-style potatoes baked in a skillet! Tasty layers of sliced potatoes in a creamy sauce with leeks and Gruyere cheese. Serve this warm as a side dish or with a green salad for a light supper or brunch dish.
Sweet potatoes are anything but boring when they’re made into French fries, or paired with with balsamic vinegar, cucumbers or creamy avocado sauce. They’re perfect served with pork dishes, or combined with other veggie sides for a meatless meal.
A flavorful and healthful farro recipe for any day of the week! This hearty vegetarian salad is packed with roasted sweet potatoes, crispy kale leaves and feta cheese in a tangy-sweet balsamic vinaigrette.
Jazz up your sweet potato recipe file with this recipe for perfectly crisp-tender roasted sweet potato cubes. The bite-size pieces of diced sweet potato have delectable caramelized edges and a meltingly soft texture inside, each one seasoned with savory spices. We love them as a vegetable side dish, in salads and so much more!
For a lighter, modern twist on sweet potato casserole, layers of thin sweet potato slices are baked with bold spices, fresh lime and topped with a blend of cheeses and pumpkin seeds.This savory sweet potato gratin is tasty and beautiful on any holiday table or serve anytime as a healthy side dish.
This is a must-try recipe for roasted honeynut squash! Wedges of sweet, rich-tasting honeynut squash are baked with parmesan breadcrumbs until tender. Serve this savory squash recipe as a holiday side dish drizzled with a zesty green herb sauce or your favorite pesto (sauce optional!)
A perfect side for holidays or to serve with roast chicken. Simple and delicious recipe for creamy French-style potatoes baked in a skillet, with ayers of sliced potatoes in a creamy sauce with leeks and Gruyere cheese. Serve this warm as a side dish or with a green salad for a light supper or brunch dish.
Heat the oven to 350 degrees (180 C) with the rack positioned in the center of the oven.
Melt 1 tablespoon of the butter in an 8-10-inch cast iron skillet or heavy skillet over medium heat. Add the leeks and cook until wilted and golden, stirring frequently. Remove the leeks from the pan and set aside. Wipe out the pan.
Whisk the eggs, creme fraiche, garlic and 1 teaspoon salt in a bowl.
Put the milk in a small saucepan over medium heat. As soon as the edges of the milk start to bubble, remove from the heat. Slowly pour the milk into the egg mixture, whisking at the same time.
Add the remaining butter to the skillet and smear it around to coat. Arrange a layer of potatoes in a concentric circle on the base of the pan. Sprinkle generously with salt and black pepper. Pour 1/3 of the egg mixture over the potatoes and sprinkle with 1/3 of the leeks and cheese. Repeat the layers twice more.
Cover the pan with foil and bake 40 minutes. Stick a small sharp knife down into the center of the potatoes to make sure they're tender. If not, bake 5-10 more minutes. Uncover and bake an additional 25 minutes, until the top is golden and the cheese is bubbling.
Let cool at least 15 minutes before slicing and serving. Sprinkle with parsley.
Karen’s Notes and Tips
To make ahead: Prepare the recipe through step 5. Cover and refrigerate up to a day ahead before baking.
Be sure to season the potato layers with plenty of salt for best flavor.