Vegetable Recipes

Baked Brussels sprouts gratin with bacon, heavy cream, butter, and bread crumbs. Blanched sprouts and chopped bacon bake in cream until bubbly with a golden, crispy top.

Stove-top candied sweet potatoes simmered in brown sugar, butter, vanilla, and lemon. No oven needed, no marshmallows in sight, perfect for crowded Thanksgiving stoves.

Shredded cabbage and bok choy sautéed in butter and olive oil, finished with ribbons of fresh basil. A light, vibrant side dish ready in 25 minutes.

Nothing beats a tasty stew and savory dumplings that warm you up during the winter season.

Silky French fennel veloute soup with braised fennel, butter roux, egg yolk and cream liaison, garnished with fresh chives. Elegant, warming, and deeply aromatic.

Mexican cheese squares are a baked cheddar, egg, sour cream, and green chile appetizer cut into squares. A make-ahead party snack that also freezes and reheats beautifully.

Braised Belgian endive with framboise (raspberry brandy) in a butter sauce finished with lemon juice. An elegant French vegetable side dish with just five ingredients.

Tender kale folded into a nutmeg-scented cream sauce and crowned with sweet caramelized shallots. A vegetarian side dish that turns leafy greens into something irresistible.

Skinny scalloped potatoes layered with Swiss cheese, garlic, and pimientos, baked in chicken broth instead of cream. A lighter take on the classic casserole.

Garlic asparagus finished with a bright squeeze of lime instead of the usual lemon. Fresh spears sauteed with garlic, shallots, and a little butter for a fast, light vegetable side.

Malai kofta are golden-fried potato and paneer-style balls stuffed with cashews and raisins, simmered in a cashew-cream sauce warmed with cloves, cinnamon, nutmeg, and cayenne. A North Indian restaurant classic.

This is a very easy dish to put together, just a matter of mixing all the ingredients together and baking for 30 minutes. The sauce needs to be reduced at the end of the cooking, but that only takes about 5 minutes. I suggest that you serve it with a Saag aloo and rice.

Velvety from-scratch cream of broccoli soup pureed until silky smooth and finished with cream, milk, and your choice of melty cheese. A warming, veggie-loaded bowl that beats anything from a can.

Golden-seared chicken breasts stuffed with tangy goat cheese under the skin, nestled on sauteed zucchini and yellow squash. A one-hour weeknight dinner that feels fancy.

A pureed onion soup with deeply caramelized onions, beef stock, fresh nutmeg, and a beer-and-aged-cheddar finish stirred in for tang and richness. A rustic French-Canadian twist on the classic.

Instead of making mashed potatoes, try this turnip and apple whip for a change. Serve it with pork dishes or grilled chicken.