948 vegetable side dish recipes

Oven-roasted rutabagas and carrots with fresh rosemary turn sweet and caramelized at the edges. Simple prep, big flavor for busy weeknight dinners.

Anyone who is a fan of pickled beets will love this tangy dish that is made with orange rind.

I think it is a great recipe, I have tried it for several times, and delicious every singe time!

To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).

Roasting is one of the best cooking methods for optimizing root vegetables' flavor. Unlike boiling, where water dilutes some of the vegetable's flavor, roasting intensifies it.

This is an elegant looking, although time consuming dish. You'll need an equal amount, (by weight), of the three vegetables, after trimming. Figure on four to six ounces per person.

Brussels sprouts a la Greque tossed with lemon zest, red wine vinegar, fresh parsley, and pimento. A bright, tangy Greek-style side with no butter or oil.

All root vegetables can be sautéed. However, because of their density they must be cut into thin slices or a small dice. If not, the exteriors will burn before the center is cooked.

Shredded Brussels sprouts sauteed in butter over high heat with a squeeze of lime juice. A fast, crisp-tender side dish that converts sprout skeptics.

Don't let that bottle of wine go to waste, instead use it for this succulent dish that goes well chicken or fish.

Crispy pan-fried patties made with amaranth and millet flour, grated zucchini, red bell pepper, and a touch of chili powder. A gluten-free, grain-based side dish with satisfying crunch in every bite.

Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.

Brussel sprouts seasoned with olive oil and spices, then roasted to perfection.

Deep-fried cucumber slices double-coated in cracker crumbs and egg for a crispy, golden side dish. An unexpected way to cook cucumbers that's ready in 20 minutes.

Sweet red peppers simmered with paprika-stained onions, tomatoes, and a splash of red wine vinegar in this classic Russian lecho. Serve warm, cold, or at room temperature.

Whole tomatoes drizzled with honey, stuffed with tarragon-seasoned bread crumbs, dotted with butter, and baked until wrinkled and golden. A sweet-savory side dish that makes summer tomatoes shine.