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Vegetable side dish recipes - 180 recipes

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Traditional succotash is made with corn and lima beans

  • 2 cobs fresh corn
  • 1 to 2 cups cherry tomatoes
  • 1 zucchini, diced
  • 1 red or Vidalia onion, sliced
  • Olive oil
  • Fresh or dried thyme, to taste
  • Kosher salt & fresh cracked pepper, to taste
  • 1/4 cup grated Romano Cheese, optional
4.5/5 (21 Votes)

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Yummy onion patties are a perfect side dish or appetizer

  • 3/4 cup Gold Medal flour
  • 1 tablespoon Domino sugar
  • 1 tablespoon cornmeal
  • 2 teaspoons Clabber Girl baking powder
  • 2 teaspoons Morton salt (adjust the salt to your family’s taste I only used 1 teaspoon)
  • 3/4 cup TruMoo milk
  • 2 1/2 cups chopped onions, about 2 small onions
  • Wesson oil for frying
4.5/5 (13 Votes)

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A nutritious, healthy and great tasting Roasted Vegetable Salad with Apple Cider Vinaigrette

  • APPLE CIDER VINAIGRETTE:
  • 1 pound parsnips, peeled and cut lengthwise
  • 1 pound carrots, peeled and cut lengthwise
  • 1 pound small golden beets, peeled and coarsely chopped
  • 10 to 12 garlic cloves
  • 1 cup frozen pearl onions, thawed
  • 1 pound small brussels sprouts, trimmed and halved
  • 3 fresh rosemary or thyme sprigs
  • 3 small bay leaves
  • 3 tablespoons butter, melted
  • 1 1/2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1 head radicchio, separated into leaves
  • 3/4 cup extra virgin olive oil
  • 1/4 cup apple cider
  • 1/4 cup apple cider vinegar
  • 2 tablespoons shallot, finely chopped
  • 1 tablespoon whole grain Dijon mustard
  • 1 tablespoon honey
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon freshly ground black pepper
4.6/5 (10 Votes)

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Two bar-food classics unite to make the ultimate deep-fried snack, Mozzarella-Stuffed Crispy Baked Onion Rings

  • 1 large sweet onion, cut into 1/2 inch thick rings
  • 2 1/2 cups buttermilk
  • 12 sticks part skim mozzarella cheese sticks, frozen
  • 1 cup whole wheat flour, divided (see note below)
  • 3 large eggs
  • 1/2 cup cornmeal
  • 1/2 cup panko
  • 1/2 cup Corn Chex or cornflakes, crushed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Nonstick cooking spray
  • Marinara sauce or ranch dressing, for dipping
4.5/5 (18 Votes)

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This Brussel Sprouts with Pancetta & Chestnuts dish was a huge success, even with the kiddos at the table and who e

  • 4 ounces pancetta, diced
  • 1 tablespoon olive oil
  • 2 cups fresh roasted chestnuts, approximately 3/4 pound in shell (substitute peeled, frozen chestnuts if desired)
  • 2 pounds Brussels sprouts, ends trimmed and halved (quartered, if large)
  • Salt & pepper
  • 1/4 cup warm water
  • 2 tablespoons pure maple syrup
  • Pinch cayenne pepper
4.5/5 (20 Votes)

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This is a really simple recipe to make

  • 1 1/2 pounds fresh green beans, ends trimmed (frozen doesn't work as well)
  • 2 tablespoons fresh garlic, chopped (or to taste)
  • 1/4 teaspoon crushed red pepper flakes (optional or adjust to taste)
  • NOTE: Chili Garlic Sauce makes a fast substitute for chopping garlic and adds some kick to it; I use 1 teaspoon of it.
  • 1 1/2 tablespoons sesame oil
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon brown sugar, packed (can use a little more if desired)
  • Black pepper
  • Salt (optional)
  • Cornstarch (mixed with cold water to thicken sauce)
  • Sliced almonds or sesame seed
4.6/5 (10 Votes)

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Sautéed cremini mushrooms and blanched green beans are combined with a luscious sauce of chicken stock and cream

  • 2 tablespoons unsalted butter, plus more for greasing
  • 2 cups canola oil, plus 1 tablespoon, divided
  • 3/4 cup all-purpose flour
  • Kosher salt and freshly ground black pepper to taste
  • Cayenne pepper to taste
  • 6 large shallots, peeled and sliced into thin rings
  • 5 cups cremini mushrooms, sliced, about 1-pound
  • 1/4 cup shallots, finely chopped
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 2-pounds green beans, trimmed, halved and blanched
4.4/5 (24 Votes)

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If you aren't crazy about Brussels sprouts, please consider this recipe! This is the perfect side to complete your ...

  • 6 tablespoons unsalted butter, slightly softened
  • 1 vanilla bean, seeds scraped
  • 1/4 cup toasted pecans, chopped
  • Salt and freshly ground black pepper
  • 1 pound brussels sprouts, trimmed
  • 3 tablespoons canola oil
  • 3 tablespoons pomegranate molasses
  • Seeds from 1 pomegranate
  • Zest of 1 lime
  • 1 tablespoon orange zest, finely grated
4.4/5 (24 Votes)

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Looking for an easy and full of flavor side dish? These green beans are great paired with a nice steak or a fresh s...

  • 1 pound green beans
  • 2 tablespoons bacon grease {can substitute 2 tablespoons butter}
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 1 cup chicken broth, plus more if needed
  • 1/2 cup chopped red bell pepper
  • 1/2 to 1 teaspoon kosher salt
  • Ground black pepper
4.4/5 (26 Votes)

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Brussel sprouts roasted in the oven until golden and crisp, and tossed with honey and pecans

  • 1 package fresh Brussel Sprouts
  • 2 tablespoons olive oil
  • Kosher Salt and ground pepper
  • 1 tablespoon butter
  • 1 tablespoon honey
  • 1/4 cup pecans, chopped
4.1/5 (40 Votes)

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We love asparagus steamed, sauteed, and as a soup

  • 1 bunch asparagus
  • 1 lemon, sliced thin
  • 2 tablespoons olive oil
  • Coarse salt & papper
4.5/5 (13 Votes)

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Make your own lemon salt to add fresh flavor to to grilled zucchini

  • 6 whole zucchini, medium sized
  • 1/4 cup olive oil
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper
  • 3 whole lemons, zested
  • Extra olive oil if needed for brushing
4.4/5 (23 Votes)

Any burning questions? Our chefs answer!

Grilled Zucchini with Yummy Lemon Salt Summer Garden Succotash