10 Quick Veggie Side Dishes

Garlic Butter Roasted Brussels Sprouts

These Garlic Butter Roasted Brussels Sprouts are a deliciously simple side dish that pairs well with any meal.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking method:

1. Preheat your oven to 400°F (200°C).
2. Melt the butter in a small saucepan, add minced garlic, and sauté until fragrant.
3. Toss the Brussels sprouts in the garlic butter and season with salt and pepper.
4. Spread the sprouts on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.

Honey Glazed Carrots

Add a touch of sweetness to your table with these honey glazed carrots that are both vibrant and flavorful.

Ingredients:

• 1 lb carrots, peeled and sliced
• 2 tablespoons honey
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking method:

1. Boil the carrots in salted water until tender, about 5 minutes.
2. Drain the carrots and return them to the pan.
3. Add honey, olive oil, salt, and pepper, then stir to coat.
4. Cook on low heat for 3-5 more minutes until the glaze thickens.

Sautéed Garlic Green Beans

These sautéed garlic green beans are a quick and tasty way to enjoy your greens.

Ingredients:

• 1 lb green beans, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a large skillet over medium heat.
2. Add garlic slices and cook until golden brown.
3. Add green beans and season with salt and pepper.
4. Sauté for 5-7 minutes until beans are tender-crisp.

Balsamic Roasted Vegetables

A mix of your favorite veggies roasted with balsamic vinegar for a tangy twist.

Ingredients:

• 2 cups mixed vegetables (e.g., bell peppers, zucchini, red onion)
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 425°F (220°C).
2. Toss vegetables with balsamic vinegar, olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through.

Lemon Herb Asparagus

This lemon herb asparagus is fresh and zesty, perfect for a spring or summer meal.

Ingredients:

• 1 lb asparagus, trimmed
• 1 tablespoon olive oil
• Zest and juice of 1 lemon
• 1 teaspoon dried thyme
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a pan over medium heat.
2. Add asparagus, lemon zest, juice, and thyme.
3. Season with salt and pepper.
4. Sauté for 5-7 minutes until tender.

Maple Roasted Sweet Potatoes

Sweet, savory, and perfectly caramelized, these maple roasted sweet potatoes are a comforting side dish.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with maple syrup, olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 30-35 minutes, stirring halfway through.

Parmesan Roasted Broccoli

Give your broccoli a cheesy upgrade with this easy Parmesan roasted version.

Ingredients:

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

Cooking method:

1. Preheat oven to 425°F (220°C).
2. Toss broccoli florets with olive oil, salt, and pepper.
3. Add Parmesan cheese and mix well.
4. Spread on a baking sheet and roast for 15-20 minutes.

Tomato Basil Caprese Salad

This refreshing caprese salad is a classic Italian favorite, perfect for summer dining.

Ingredients:

• 4 ripe tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• Fresh basil leaves
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Cooking method:

1. Layer tomato and mozzarella slices on a platter.
2. Tuck basil leaves between the slices.
3. Drizzle with balsamic glaze and season with salt and pepper.

Grilled Zucchini with Mint

This grilled zucchini with mint is a light, refreshing side dish with a hint of smokiness.

Ingredients:

• 3 medium zucchinis, sliced lengthwise
• 2 tablespoons olive oil
• Fresh mint leaves, chopped
• Salt and pepper to taste

Cooking method:

1. Preheat grill to medium-high heat.
2. Brush zucchini slices with olive oil and season with salt and pepper.
3. Grill for 3-4 minutes on each side.
4. Sprinkle with fresh mint before serving.

Creamy Coleslaw with Yogurt Dressing

A healthier take on the classic coleslaw, using a creamy yogurt dressing for a tangy twist.

Ingredients:

• 4 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup plain Greek yogurt
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine cabbage and carrots.
2. In a separate bowl, mix yogurt, vinegar, honey, salt, and pepper.
3. Pour the dressing over the vegetables and toss to coat.
4. Chill for at least 30 minutes before serving.