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Vegetable side dish recipes - 180 recipes

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More Vegetable side dish recipes

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Equal parts comforting and refreshing, this lemony, salty, filling salad is the perfect way to eat your greens

  • 1 (12-ounce) bunch collard greens, mustard greens, or Swiss chard
  • 1/2 cup semi-pearled farro
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup crumbled reduced-fat feta cheese
  • 1/4 cup snipped fresh parsley
  • Lemon wedges (optional)
3.4/5 (5 Votes)

By

See notes at the end for variations using the following instead of pine nuts, fennel and lemon zest Almonds, Coria

  • MAIN VERSION:
  • 3 tablespoons Pine Nuts
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon lemon zest, freshly grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons oil
  • 12 ounces, sugar snap peas, halved crosswise on the bias
  • 2 tablespoons water
  • 1 garlic clove, minced
  • 3 tablespoons fresh basil, chopped
  • MOROCCAN VARIATION:
  • 3 tablespoons slivered or sliced almonds
  • 1 teaspoon whole coriander seeds
  • 1/4 teaspoon orange zest
  • 3 tablespoons cilantro
  • Japanese variation
  • 2 tablespoons sesame seeds, white or black
  • 1/2 teaspoon ginger, freshly grated
  • 1 scallion, thinly sliced
4/5 (1 Votes)

By

For best results, use the most flavorful extra-virgin you can find, preferably from Lazio, the region where Rome is...

  • 1 medium white onion, thinly sliced
  • 1/2 garlic clove, crushed with a knife and chopped
  • 2 to 3 slices prosciutto, diced
  • 1/3 cup extra-virgin olive oil
  • 1 cup light chicken broth
  • 3 to 4 pounds fresh young peas, shelled
  • Sea salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon flat-leaf parsley, minced for garnish
3.5/5 (2 Votes)

By

This Potato Corn Mash is a delicious way to change the way that you serve potatoes

  • Optional:
  • 3 pound potatoes (I prefer Yukon Gold)
  • 3 cans corn, divided
  • 1/2 cup hot milk
  • 1 red bell pepper, chopped
  • 1 large garlic clove, grated or finely chopped
  • 1 large onion, chopped
  • 1 tablespoon oil
  • Butter (or cream cheese)
  • Salt and pepper, to taste
  • Chives
  • Milk or heavy cream (about 1/4 to 1/2 cup, depending on how thick you like your potatoes)
4/5 (1 Votes)

By

The flavors from the Brussel sprouts and butternut squash, mixed with crunchy pecans and dried cranberries with a t...

  • ROASTED BRUSSEL SPROUTS:
  • 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • Salt, to taste
  • ROASTED BUTTERNUT SQUASH:
  • 1 1/2 pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • OTHER:
  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 2 to 4 tablespoons maple syrup (optional)
3.4/5 (56 Votes)

By

Boston Market's Squash Casserole is the best vegan squash casserole that your taste buds have ever had the privileg...

  • 4 cups zucchini, chopped
  • 4 cups yellow squash, chopped
  • 1 large onion, chopped
  • 1 1/2 sticks Earth Balance or other vegan butter
  • salt, black pepper, sage, thyme, and parsley to taste
  • 1 package cheddar Daiya or other vegan shredded cheese
  • 1 better than bouillon no chicken vegan bouillon cube
  • 1 loaf of freshly baked vegan cornbread
4.2/5 (12 Votes)

By

Easy to make vegetable salad is a perfect side dish any time of year

  • 1 (10-ounce) package frozen mixed vegetables
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 3/4 cup sugar
  • 1/2 cup vinegar
  • 1 tablespoon cornstarch
3/5 (8 Votes)

By

This simple recipe has a surprise ingredient, cinnamon

  • 1/2 yellow onion, diced
  • Olive oil
  • 3 sweet potatoes, chopped
  • Salt
  • Fresh herbs of choice
  • 1 teaspoon cinnamon (optional)
  • Water or bone broth
1/5 (1 Votes)

By

Grilled broccoli rabe is slightly charred creating a crunchy/tender texture and elevated even more with an awesome ...

  • SALSA ROSSA:
  • 1 cup sun-dried tomatoes (not oil-packed)
  • Pinch crushed red pepper
  • 1 roasted red bell pepper, chopped
  • 1/4 cup pickled hot peppers, finely chopped, plus 1/4 cup brine from the jar
  • 3 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • Kosher salt
  • Pepper
  • BROCCOLI RABE:
  • 1 pound broccoli rabe, trimmed
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Pepper
  • Shaved Pecorino Sardo, for serving
0/5 (0 Votes)

By

Creole dish that goes with almost any meal

  • 2 slices bacon
  • 1 tablespoon bacon drippings
  • 3 tablespoons butter
  • 1 cup onions, chopped
  • 1/2 cup celery, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup red bell pepper, diced
  • 1 tablespoon fresh thyme, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup fresh parsley, minced
  • 1 pinch creole seasoning, or to taste
  • 5 cloves garlic, minced
  • 1/2 cup beef broth
  • 1 (20-ounce) package frozen corn kernels
0/5 (0 Votes)

By

The classic sweet potato holiday dish

  • 2 (29-ounce each) canned sweet potatoes
  • 1/2 cup butter
  • 1 cup brown sugar
  • 3 cups mini marshmallows
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Sweet Potato Casserole Collard Greens with Lemon, Farro & Feta