(Closed) Veggie centric SIDE DISHES – need inspiration!

posted 6 years ago in Cooking
Post # 3
13099 posts
Honey Beekeeper
  • Wedding: July 2010

Grilled or steamed asparagus is always good.

Darling Husband and I also cook diced red potatos and carrot slices together in baking dish with a little olive oil, garlic, and spices.

In the summer time, grilled corn on the cob is tasty.

Post # 4
3720 posts
Sugar bee
  • Wedding: July 2013

Chopped garlic sauteed with a tiny bit of olive oil and kale (I use the frozen kind).

Sweet potatoes (baked or chopped into nuggets, sprayed with Pam, and bake at 400 for 40 min)

Roasted carrots (bake at 400 for 45-1 hour, rotate every 15 minutes).

Tomato with garlic and pepper.

Black beans with diced tomatoes, onion, and corn.

Asparagus (roasted)

Spinach in pasta sauce

Post # 5
13099 posts
Honey Beekeeper
  • Wedding: July 2010

You could also try to saute some different kinds of squash (instead of or with the zucchini).  DH and I really like pattypan squash and yellow squash.

And while not straight veggies, you could make a corn casserole or a green bean casserole side.

Yellow wax beans are also a nice side.

Post # 6
37 posts
  • Wedding: May 2012

Cauliflower cheese! Sorry, not the healthiest but soooo good!  Love broccoli cheese too.  I also like mushrooms with garlic and parsley or cooked in sherry. 

Baked sweet potato, or jacket potato with low fat sour cream, tray-roasted veg with cherry tomatoes and garlic, green beans with serrano ham, sweet potato fries, potato dauphinoise……..

Post # 7
4355 posts
Honey bee
  • Wedding: June 2013

We do steamed green beans, spaghetti squash, grilled bell peppers, balsamic mushrooms, a green or ceasar salad, boiled new (little) potato, peas, corn on the cob or just corn.

Those are the ones I can think of right now beyond what other bees have suggested.

Post # 8
192 posts
Blushing bee
  • Wedding: September 2010

I just saw a recipe on Flipboard (sorry, can’t find the link now) for mashed potatoes with kale mixed in, it looked good!

I like sauteed swiss chard (rainbow or regular, both good) as an alternative to spinach. It doesn’t get as mushy and is very fast. Just put butter or oil in a pan, pop in chopped up chard, season as desired. My faves include garlic, lemon juice, pepper, and salt. Harissa would also be good, or you could do oregano, thyme, rosemary, tarragon…just about anything!

Butternut and acorn squash are really easy to make in the microwave. Cut in half lengthwise, lay in a glass baking dish with a little bit of water covering the bottom, cover the dish with plastic wrap. Poke three or four holes in the plastic and pop it in the microwave on high for about 10 minutes. You know it’s done when you can easily poke a fork in the squash from the outside and it goes all the way through. Just scoop it out, mash it up and season like mashed potatoes, or for a slightly different take you can put butter with a dash of cinnamon, ginger, and nutmeg on it and make it a little like dessert.

One thing I’ve done with veggies I’m a little tired of is to put a little bit of high-quality sherry or balsamic vinegar on them, or some high-quality parmesan. A little goes a long way and the product lasts forever so you can just keep it on hand in the pantry/fridge.

Happy cooking!

Post # 9
2423 posts
Buzzing bee
  • Wedding: August 2015

We make basically baked mac n cheese with breadcrumbs but substitute cauliflower for macaroni… not very healthy though. Also, take potatoe wedges, cover in parmesan cheese and greek dressing and bake until crispy. This is also good with asparagus. Peas with dill and pearl onions- my favorite! Grilled sliced zucchini is also a great option and can be healty depending on what you put on it. Steamed green beans with almonds is healthy

Post # 10
5148 posts
Bee Keeper
  • Wedding: June 2011

Here are some I like:

Zucchini Bake with Feta and Thyme (this stuff is AWESWOME!) – http://www.kalynskitchen.com/2009/09/printer-friendly-recipe-south-beach.html

Grilled Pineapple, just cut a pineapple into spears and grill it!

Baked sweet potato, with butter and season with cajun spices if desired (I like my sweet potatoes with savory flavors)

Tomato Basil Mozzarella Salad – http://savorysweetlife.com/2011/08/tomato-basil-mozzarella-salad/

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan – http://www.kalynskitchen.com/2009/01/recipe-for-roasted-green-beans-with.html

Parmesan-Roasted Acorn Squash (this one I haven’t tried yet, but I plan to make this weekend) – http://www.realsimple.com/food-recipes/browse-all-recipes/parmesan-roasted-acorn-squash-00100000066897/index.html


I spend waaaaaay to much time on Pinterest, LOL!

Post # 11
305 posts
Helper bee
  • Wedding: July 2012

Mashed Cauliflower is yummy!  I also like roasted green beans with garlic, also works with broccoli or zucchini.  Anything is better with garlic in my household, lol maybe except for your breath.  lol

Post # 13
3175 posts
Sugar bee
  • Wedding: May 2012

We like anything roasted! Particularly broccoli with lots of garlic. I would say 350 for 30-40 min is a good general rule. I usually just keep an eye on whatever’s in the oven, stir every once in a while, and take them out when they start to caramelize. Brussel sprouts are delicious carmelized! I usually cut them in half so there’s more surface are to brown…yummy.

We also like herbed spaghetti squash. Just roast the squash (puncture, and put in the oven at 350 for about an hour), remove the “meat” with a fork, then sautee with butter , fresh garlic, and whatever herbs you like. Finish with parmesan cheese. It’s delicious.

I also make carrot “fries”. Just julienne carrots, toss in oil (we like bacon grease, but any oil will do), S&P. Put in a single layer, and cook at 350 for 30-40 min, flipping halfway through. I like to serve them with horseraddish cream sauce for dipping. Spicy ranch is also good.

The other thing I do with carrots is slice into rounds, boil until cooked, then toss with butter, ginger, S&P and a bit of honey. 

Post # 14
966 posts
Busy bee
  • Wedding: October 2011

I always check out 101cookbooks.com.  Several of her dishes are in rotation in our our house as either sides or mains.  Like the chickpea stirfry, autumn potato salad, and asparagas brown rice bowl.  In addition I just love roasted veggies like broccoli, cauliflower, and brussel sprouts.    

Post # 15
589 posts
Busy bee

I love roasted cauliflower too.  It’s my new fav.  I use garlic salt for a little extra flavor and sprinkle some breadcrumbs toward the end.

Super simple dish I do is sugar snap peas or snowpea just stir fry in olive oil, salt, and pepper.  Just let the natural flavors come out.

Roasted baby bok choy = yum.

Boiling cut up zucchini in a little bit of chicken (or veggie) broth then adding butter.

Boil baby carrots is a little bit of water.  Then mix with some appricot jam.

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