These vegetable side dishes are an easy and healthy way to round out any meal! Find tasty recipes for zucchini, green beans, broccoli, and more.
Vegetable side dishes are usually my favorite part of dinner. No offense to the main dish, but I think vegetable side dishes are what make the meal more fun. They add a pop of color, fresh flavor, and variety to the table. Even basic roasted broccoli is so flavorful I want to eat it right off the baking sheet!
Below, I’m sharing 25 of my favorite vegetable side dishes. I have made all of these recipes over and over again. They are all simple enough to make for a weeknight dinner, but also tasty enough to serve at a holiday feast.
Try one the next time you want to add a serving of vegetables to a meal. You’ll be surprised how much you’ll enjoy eating vegetables!
25 easy-to-prepare vegetable side dishes
If you haven’t roasted vegetables in the air fryer yet, now is the time to start! They cook so quickly and have amazing crispy, caramelized edges. I love this colorful combination with parmesan cheese, lemon juice, and fresh parsley on top.
A simple green salad is one of the freshest and easiest vegetable side dishes to make – no cooking required! Try it with my lemon vinaigrette or homemade Italian dressing.
This 15-minute side dish is perfect for spring, when asparagus is at its best. Tender, juicy and flavorful, it pairs well with any meal.
A touch of honey brings out the natural sweetness of carrots.
I’m always trying to eat more leafy greens. This recipe makes it easy! In just 5 minutes, a bunch of kale turns into a lemony, garlicky treat.
If you’re looking for a delicious vegetable side dish for a fall or winter meal, roasted squash is a great option. I love all the varieties—roasted butternut squash, spaghetti squash, and kabocha squash—but delicata squash is best for weeknights. You don’t have to peel it, and its small size makes it easy to chop. Best of all, it cooks in just 20 minutes!
Mashed potatoes aren’t just for Thanksgiving. This comforting side dish is simple enough to make on regular weeknights, too.
I think sautéed green beans are one of the most underrated vegetable side dishes. They’re crisp-tender, vibrant, and ready in 10 minutes. Who wouldn’t love them?! To give mine a little extra kick, I toss them with a zesty lemon-Dijon dressing and fresh thyme.
The golden, crispy edges of roasted broccoli make it completely irresistible. Even my son gets seconds!
This refreshing salad is elegant, but couldn’t be simpler to prepare.
These roasted Brussels sprouts, with a crispy exterior and caramelized edges, are a fan-favorite side dish. Season simply with olive oil, salt, and pepper, or garnish with lemon, thyme, and Parmesan cheese.
Tender, fluffy, and a beautiful golden color, roasted sweet potatoes have always been one of my favorite vegetable side dishes. I eat them with almost any meal, but I especially love them with a hearty kale salad or black bean soup.
Garlic powder and Italian seasoning add a delicious, savory flavor to simple roasted zucchini.
The secret to perfect sautéed mushrooms? Don’t stir them too much. As they come into constant contact with the hot pan, they brown and become slightly crispy.
Roasted cauliflower is one of my most frequently made vegetable side dishes. It’s so easy to prepare (great for cooking with a kid around!) and the florets are tender, rich, and nutty. It never gets old!
They’re crispy on the outside, creamy on the inside, and packed with rich garlic flavor. Yes, you’ll want to eat them a second time.
This 7-ingredient coleslaw is an easy way to add a bright pop of flavor to your plate.
Potatoes aren’t the only vegetable that can create a creamy, fluffy mash. Cauliflower can too! This fluffy cauliflower mash reheats perfectly, making it a great make-ahead vegetable side dish.
Seasoned with tamari, balsamic vinegar, and fresh herbs, these roasted mushrooms have a meaty texture and a rich, savory flavor. Make this recipe with cremini mushrooms for an everyday side dish, or use a mix of varieties for a special occasion.
You might not think of roasting cabbage, but you can! This recipe is my favorite way to do it. Cut into “steaks,” the cabbage becomes crispy on the edges and tender in the middle.
These roasted beets are one of my favorite make-ahead vegetable side dish recipes. They’re delicious cold, so I often roast them a day in advance. When I’m ready to serve, I simply slice them, drizzle with olive oil, and sprinkle with sea salt and herbs.
This vegetable side dish will be the star of any meal! Crispy panko breadcrumbs, lemon, and fresh herbs enhance tender sautéed squash.
This sweet and tangy salad has a special pickle kick. Serve it as a side dish with black bean sliders or veggie burgers for a fresh summer meal.
You’ve tried grilled zucchini and corn… but what about grilled tomatoes? Tender, juicy, smoky and sweet, they should be in your vegetable side dish rotation.
Roasting is one of the easiest ways to cook them…and one of the most delicious. These cubes are golden on the outside and tender in the center. Serve them with any pasta, pizza or just with cooked protein.
25 easy-to-prepare vegetable side dishes
Serves 4
- 1 zucchini or yellow squash, cut into ½ inch half moons
- 1 red pepper, Stemmed, seeded and cut into 1-inch pieces
- 4 ounces cremini mushrooms, quartered
- 1 small red onion, cut into 1 inch pieces
- 1 carrot, cut into thin slices
- 1 heaping cup small broccoli florets
- 1 heaping cup small cauliflower florets
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- Freshly ground black pepper
- Lemon wedge, To squeeze
- Grated Parmesan cheese, To serve, optional
- Chopped fresh parsley, To decorate
Prevent your screen from going dark
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Preheat air fryer to 375°F.
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Place the zucchini, red pepper, mushrooms, onion, carrot, broccoli and cauliflower in a large bowl. Add the olive oil, Italian seasoning, garlic powder, salt and some ground pepper and mix well.
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Add some of the vegetables to the air fryer basket, just enough to fit in a single layer. Transfer to the air fryer and cook for 10 to 15 minutes (I do 12), stirring halfway through, or until the vegetables are tender and golden. Repeat with the remaining vegetables.
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Transfer the fried vegetables to a serving platter and squeeze over lemon juice. Top with grated Parmesan cheese, if desired, and garnish with fresh parsley.
