Side Dish Recipes

You are a vegetarian or not, this recipe can be used by everyone, always goes very well!

Sugar sugar and more sugar is the main ingredient in most cranberry sauces. Following the paleo diet gives you the healthier upper hand for making your own sugar-free sauce with fresh cranberries.

This dish was pretty easy to prepare and turned out beautifully. The potatoes, zucchini, tomatoes, and olives created a wonderful medley of flavors.

Instead of steaming or boiling the green beans, let's roast them instead. Roasting develops tons of flavors into green beans, also gives a very nice texture. This simple recipe is quick, easy and tasty.

Dry your beans well before cooking. To get the traditional ‘blistered’ look of the beans you will need to shallow-fry them for 5-6 minutes and stir constantly to avoid burning.

Crisp vegetable salad with snow peas, cherry tomatoes, and carrots tossed in a savory miso-soy dressing with ginger and garlic. Fresh, crunchy, and ready in 15 minutes.

There are different kinds of pepper cups, they are all very nutritious, a lot of fibire.

I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.

A verylight side dish, cooking carrots using way is very healthy and nutritious.

This quick and easy recipe is perfect when you have a party to host, it is fruity, creamy and full of flavor.

Quick, easy, tasty and healthy. It's a light and delicious salad that can be accompanied with any main course.

Salad made with cocktail tomatoes, avocado, rocket and proscuitto and drizzled in a strawberry dressing.

Crunchy angel hair coleslaw tossed with red, green, and jalapeno peppers in a tangy lime-vinegar dressing. A light, no-cook side dish that's ready in about 10 minutes.

A crisp, no-cook relish of diced cucumber, Roma tomatoes, pimientos, and scallions dressed with warm honey and apple cider vinegar. Ten minutes from cutting board to table.

Found this recipe in one of my favorite magazines, Eating Well. Loved it so much that I've tweaked it a bit to make it more vegetarian.

A creamy risotto that uses up any winter squash you may have on hand, perfect for a fall or winter filling side dish.