15 Healthy Veggie Side Dishes

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts drizzled with a sweet and tangy balsamic glaze make for a deliciously healthy side dish.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tbsp honey

Cooking Method:

1. Preheat your oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, salt, and pepper.
3. Spread them out on a baking sheet and roast for 20-25 minutes until golden brown.
4. Meanwhile, in a small saucepan, heat balsamic vinegar and honey until it reduces and thickens.
5. Drizzle the glaze over the roasted sprouts before serving.

Spaghetti Squash with Garlic and Parmesan

Enjoy a low-carb, flavorful twist on pasta with this spaghetti squash dish enhanced with garlic and parmesan.

Ingredients:

• 1 spaghetti squash
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Chopped parsley for garnish

Cooking Method:

1. Preheat the oven to 375°F (190°C).
2. Cut the spaghetti squash in half, remove seeds, and brush with 2 tbsp of olive oil.
3. Roast for about 40 minutes or until tender.
4. In a skillet, heat remaining oil and sauté garlic until fragrant.
5. Scrape strands from squash, mix with garlic, and add Parmesan, salt, and pepper.
6. Garnish with parsley before serving.

Zucchini Noodles with Pesto

Zucchini noodles tossed with basil pesto offer a refreshing, gluten-free option full of flavor.

Ingredients:

• 2 large zucchinis
• 1 cup basil pesto
• 1/4 cup cherry tomatoes, halved
• 2 tbsp pine nuts
• Salt and pepper to taste

Cooking Method:

1. Spiralize the zucchinis to create noodles.
2. Toss the noodles with pesto until well coated.
3. Mix in cherry tomatoes and pine nuts, and season with salt and pepper.
4. Serve immediately.

Cauliflower Rice Stir Fry

Light and nutritious, this cauliflower rice stir fry is a great substitute for traditional rice dishes.

Ingredients:

• 1 head cauliflower, grated
• 2 tbsp sesame oil
• 1 cup mixed vegetables (peas, carrots, bell peppers)
• 2 tbsp soy sauce
• 1 tbsp ginger, minced
• 1 scallion, chopped

Cooking Method:

1. Heat sesame oil in a large pan.
2. Add mixed vegetables and sauté until tender.
3. Stir in ginger and grated cauliflower.
4. Cook for 5-7 minutes, then add soy sauce.
5. Garnish with chopped scallion before serving.

Sweet Potato Wedges

These sweet potato wedges are perfectly seasoned and roasted to make a deliciously crispy side.

Ingredients:

• 2 large sweet potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

Cooking Method:

1. Preheat oven to 425°F (220°C).
2. Toss sweet potato wedges in olive oil and seasonings.
3. Arrange them on a baking sheet and roast for 25-30 minutes.
4. Flip halfway through cooking for even crispiness.

Grilled Asparagus with Lemon Zest

This simple yet flavorful grilled asparagus is enhanced by a touch of lemon zest.

Ingredients:

• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste
• Zest of 1 lemon

Cooking Method:

1. Preheat grill to medium-high heat.
2. Toss asparagus with olive oil, salt, and pepper.
3. Grill for 3-5 minutes until tender-crisp.
4. Sprinkle with lemon zest before serving.

Sautéed Spinach with Garlic

A quick and nutritious side, sautéed spinach with garlic is perfect for any meal.

Ingredients:

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

Cooking Method:

1. Heat olive oil in a large skillet.
2. Add garlic and sauté until lightly golden.
3. Stir in spinach and cook until wilted.
4. Season with salt and pepper to taste.

Honey Glazed Carrots

These honey glazed carrots provide a sweet, caramelized complement to any main dish.

Ingredients:

• 1 lb baby carrots
• 2 tbsp butter
• 3 tbsp honey
• Salt and pepper to taste

Cooking Method:

1. In a skillet, melt butter over medium heat.
2. Add carrots and cook until they start to soften.
3. Stir in honey, salt, and pepper.
4. Continue cooking until carrots are tender and glazed.

Roasted Beet Salad with Feta

This vibrant roasted beet salad is paired with creamy feta for a flavorful bite.

Ingredients:

• 4 medium beets, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese
• 2 tbsp balsamic vinaigrette

Cooking Method:

1. Preheat oven to 400°F (200°C).
2. Toss beets with olive oil, salt, and pepper.
3. Roast for 35-40 minutes until tender.
4. Mix with feta and drizzle with balsamic vinaigrette before serving.

Cucumber and Mint Yogurt Salad

This refreshing cucumber and mint yogurt salad is perfect for cooling down on a warm day.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1 cup Greek yogurt
• 2 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

Cooking Method:

1. In a bowl, combine sliced cucumbers and Greek yogurt.
2. Add mint, lemon juice, salt, and pepper.
3. Mix well and chill before serving.