18 Vegetable Side Dish Recipes for Your Daily Dose of Veggies

Roasted Beet and Radish Salad with Sunflower Seed Turmeric Vinaigrette

If you happen to think "yawn!" when you see vegetable side dish recipes or salads on the menu, this fully-loaded platter is here to refresh that reputation. Sweet roasted beets and radishes join za'atar-spiced sunflower seeds over a bed of greens, shallots, and goat cheese. We couldn't forget a DIY dressing, of course, but wanted it to be easy. So to whip up the unique turmeric vinaigrette in a flash, dump all of the pantry staple ingredients into a blender and give it a whirl, then drizzle over the fresh and roasted vegetables.

Maple-Roasted Acorn Squash

Maple, squash, and warm baking spices are harbingers of fall, if you ask us, and you'll find all three in fine form in this easy veggie side dish. A cinnamon-stoked maple glaze gives the roasted squash wedges a hint of sweetness. If you like, add a hint of orange zest to perk things up. If crunchy texture is your jam, toss on a handful of toasted pecans or walnuts, too.

Oven-Fried Veggies

This vegetable side dish is ideal for picky eaters. Sprinkled with panko bread crumbs and Parmesan cheese, no one will notice they're eating a healthy serving of vegetables. Just add a side of ketchup, mustard, ranch, or BBQ sauce, and these veggies are the perfect side dish for dinner or a quick afternoon snack.

Grilled Baby Vegetables with Mint Pesto Sauce

Oh, baby! These petite produce gems are naturally sweet and (almost) too cute to eat. Give this medley of tiny and colorful vegetables a go the next time you're craving a quick and easy alfresco vegetable idea to pair with your grilled dinner recipe.

Roasted Radishes with Chive Vinaigrette

If anyone in your family finds raw radishes a bit too pungent, tame the kick and deepen the flavor by high-heat roasting the veggies. A sheet pan is your BFF (and the only pan required!) for this roasted veggie side dish. As the radishes roast and reach a golden-brown, naturally-sweet state, simply whip up the vinaigrette to drizzle over veggies just prior to serving.

Brussels Sprouts Casserole with Pancetta and Asiago Cheese

Try it once, and this cheese-topped vegetable casserole might be your new pick for "best vegetable side dish." Featuring hearty vegetables and chopped pancetta, it also makes a lovely light main. One BH&G home cook who rated it worthy of five stars says, "This is delicious and rich. It's my favorite dish thus far using these vegetables."

Bacon-Topped Green Bean Casserole

Remember the green bean bake Grandma made that featured a crown of crunchy fried onions? Consider this a "fantastic adult version of this classic dish," one BHG fan says. Here, we give the classic holiday casserole a modern update with wild mushrooms, fresh rosemary, and a crowd-pleasing addition: bacon.

Grilled Baby Artichoke Antipasto

Ideal as an appetizer before your grilled dinner entrée or as a veggie side dish, this antipasto will practically transport your taste buds to Italy. Grilled artichokes, peppers, and lemons taste especially lovely once tossed with an oregano- and garlic-infused oil and plenty of olives. Enjoy this mixture by the forkful, or stack it on top of toasted bread and cheese for a summery crostini recipe.

Root Veggie Chips with Sea Salt

Use your favorite roots to make these tasty chips. Beets, sweet potatoes, parsnips, carrots, rutabagas, and celery root all work well for this veggie side dish, and a mandoline can help you make quick, clean work out of the slicing. Tossed with sea salt, we bet you won't be able to eat just one of these crunchy, craveable chips.

Roasted Acorn Squash and Beet Salad

Roasted vegetables share the plate with mixed greens and maple-lemon dressing for a refreshing salad and vegetable side all rolled into one colorful, craveable recipe.

Test Kitchen Tip: Get a head start by roasting the beets and squash and mixing up the dressing the day before. Refrigerate overnight, then plate all of the above over leafy greens; this is one veggie side that's just as delicious served at room temp as it is warm.

Grilled Corn with Smoky Lime Butter

Inspired by elotes—a popular Mexican street food of corn slathered in mayo then dusted with chili powder and coated in Cotija cheese, cilantro, and lime juice—this is the ultimate summer side dish. For a Mexico-meets-Midwest twist, we call for butter instead of mayo. To amplify the smokiness, you'll score by heating fresh corn on the grill, plus try smoked paprika instead of (or in addition to) chili powder.

Glazed Carrots with Pistachios

Coated with butter, brown sugar, and fresh thyme, this vegetable side dish recipe can be eaten on repeat all spring. (To be honest, we swear by and savor it all year). You'll need just 5 ingredients, plus salt and water, to create 10 saucy servings. That makes this an ideal holiday side dish or weeknight dinner leftovers that can be part of meal prep lunches later in the week.

Edamame Quinoa Salad

This veggie side comes together fast. Simply cook the quinoa, toss it with the other ingredients, and add a drizzle of lime juice and olive oil. Full of frozen edamame and corn for ease, plus a pop of juicy sweet-tart cherry tomatoes, this whole grain salad will brighten up any menu.

Garlic-Roasted Asparagus

This so-simple side dish is great alongside a quick dinner. Adding garlic slices makes this roasted asparagus recipe a definite family favorite.

Broiled Bok Choy with Miso Sauce

Pin or save this best vegetable side dish for those times when you're craving a produce that's surprisingly savory. Shiitake mushrooms and red miso paste pack on the umami. Warm ginger, spicy sriracha sauce, as well as sweet rice wine and honey join the party to ignite all the taste buds. The flavors star atop a bed of pleasingly bitter bok choy for an irresistibly intriguing veggie side.

Medley of Roasted Root Vegetables

Clean out your crisper drawer with this hearty vegetable side (that can double as a starch). Choose any or all of your favorite roots, such as beets, parsnips, fingerling or new potatoes, celery root, turnips, rutabagas, or Jerusalem artichokes. While you can mix-and-match as desired, we always incorporate beets for the rich hue and earthy, deep flavor. All that's left to add before popping your chosen roots into the oven: olive oil, shallots, fresh herbs, salt, and pepper.

Broccolini with Peas and Seared Lemons

Think spring. As the weather turns warmer and as winter wanes, turn to this flavor-packed vegetable side dish. A full lemon and a pinch of crushed red pepper flakes perk up a trio of early-season veggies: Swiss chard, peas, and broccolini.

Potato, Celery Root, and Parsnip Mash

The next time you're sharing a meal with mashed potatoes-obsessed diners (actually, who among us isn't?!), add some extra veggies to the dish. Slightly-spicy parsnips and nutty celery root add an unexpected layer of flavor, plus some extra nutrition, to the mash. Top with a drizzle of chive butter and it's nearly impossible to stop at one scoop.