From grandma's recipe box
Vegetable Sides Recipes
Simple vegetable dishes for the dinner table. Roasted, sautéed, steamed, or braised, they bring color and a fresh bite to any meal.
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42 recipes in Vegetable Sides · page 1 of 2
About Vegetable Sides
Vegetable sides let the vegetable shine. Most use a few plain things: olive oil or butter, salt, pepper, garlic, and a squeeze of lemon. Roasting at high heat brings out sweetness. Sautéing and steaming keep things quick and bright.
Unlike Potato Sides, Rice Sides, and Bean Sides, which are filling starches, these are lighter and focused on greens, roots, and seasonal produce. If you want something raw and cold, look in the salads section instead.
Questions folks ask
How do I roast vegetables so they brown well?
Use a hot oven, a little oil, and plenty of space on the pan. Turn them once halfway through.
How do I keep green vegetables bright?
Cook them briefly in boiling water or steam, then rinse with cold water. Don't overcook them.
Can I use frozen vegetables?
Yes. Roast or sauté them straight from the freezer, and they will be fine for a quick side.
Kitchen tips
- Cut pieces about the same size so they cook evenly.
- Spread vegetables in one layer on the pan. Crowding makes them steam instead of brown.
- Add salt and a little acid, like lemon or vinegar, at the end.
- Steam green vegetables just until bright and tender, then stop the cooking with cold water if serving later.
- Use what is in season for the best taste.