10 Quick Veggie Side Dishes

Garlic Parmesan Roasted Broccoli

This quick and delicious side dish is sure to bring a flavorful punch to your meal.

Ingredients:

• 1 head of broccoli, cut into florets
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Cooking method:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the broccoli florets with olive oil, minced garlic, salt, and pepper.
3. Spread the broccoli on a baking sheet and roast for 15-20 minutes.
4. Remove from the oven, sprinkle with Parmesan cheese, and serve warm.

Lemon Herb Asparagus

This bright and zesty asparagus dish will complement any main course beautifully.

Ingredients:

• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried thyme
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 425°F (220°C).
2. Toss the asparagus with olive oil, lemon juice, thyme, salt, and pepper.
3. Place on a baking sheet and roast for 10-12 minutes until tender.
4. Serve immediately, garnished with lemon zest.

Maple Glazed Carrots

Sweet and savory, these maple-glazed carrots are a definite crowd-pleaser.

Ingredients:

• 1 pound carrots, peeled and sliced
• 2 tablespoons butter
• 2 tablespoons maple syrup
• Salt and pepper to taste

Cooking method:

1. In a skillet over medium heat, melt the butter.
2. Add the carrots and cook for 5 minutes, stirring occasionally.
3. Stir in the maple syrup, salt, and pepper; cook for an additional 10 minutes until carrots are tender.
4. Serve warm, garnished with fresh herbs if desired.

Sautéed Spinach with Garlic

A quick and easy dish that packs a nutritional punch.

Ingredients:

• 1 pound fresh spinach
• 2 tablespoons olive oil
• 3 cloves garlic, sliced
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a large pan over medium heat.
2. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the spinach and cook until wilted, about 3-4 minutes.
4. Season with salt and pepper and serve immediately.

Honey Balsamic Brussels Sprouts

These roasted Brussels sprouts are sweetened with honey and balanced by tangy balsamic vinegar.

Ingredients:

• 1 pound Brussels sprouts, halved
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, balsamic vinegar, honey, salt, and pepper.
3. Spread on a baking sheet and roast for 20-25 minutes until crispy and caramelized.
4. Serve hot, optionally drizzled with extra balsamic glaze.

Cheesy Cauliflower Bake

A creamy and indulgent veggie side that’s sure to satisfy.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Steam the cauliflower until tender, about 5 minutes.
3. Place in a baking dish, pour cream over the top, and sprinkle with cheddar cheese, salt, and pepper.
4. Bake for 15 minutes until the cheese is melted and bubbly.

Zucchini Noodles with Pesto

A light and refreshing side dish that is perfect for any summer meal.

Ingredients:

• 2 large zucchinis, spiralized
• 1/4 cup pesto sauce
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a pan over medium heat.
2. Add zucchini noodles and sauté for 2-3 minutes until just tender.
3. Remove from heat, toss with pesto sauce, salt, and pepper.
4. Serve immediately, topped with grated Parmesan cheese if desired.

Roasted Sweet Potato Wedges

These crispy sweet potato wedges are a healthy alternative to fries.

Ingredients:

• 2 large sweet potatoes, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 425°F (220°C).
2. In a bowl, toss sweet potato wedges with olive oil, paprika, salt, and pepper.
3. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
4. Serve with a dipping sauce of choice.

Grilled Corn Salad

A vibrant and smoky salad that enhances any barbecue spread.

Ingredients:

• 4 ears of corn, husked
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons lime juice

Cooking method:

1. Grill corn over medium heat until charred, about 10 minutes.
2. Cut the kernels off the cob and mix with cherry tomatoes, red onion, cilantro, and lime juice.
3. Season with salt and pepper, and serve chilled or at room temperature.

Cucumber and Mint Salad

This cool and refreshing salad is perfect for hot summer days.

Ingredients:

• 2 cucumbers, thinly sliced
• 2 tablespoons fresh mint, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking method:

1. In a bowl, combine cucumber slices and chopped mint.
2. Drizzle with lemon juice and toss to combine.
3. Season with salt and pepper, and refrigerate for at least 30 minutes before serving.