344 vegetable side dish recipes

It's a delicious recipe to cook up your leftover cooked rice with some fresh vegetables and Indian spices. Quick, easy and tasty.

Sweet potato pancakes made with mashed cooked sweet potato, flour, and butter. Slightly sweet, slightly savory, served with sour cream. A clever way to use Thanksgiving leftovers.

Vegan squash soup blends sweet buttercup squash with apple, onion, and fresh ginger into a silky, dairy-free bowl. No cream needed; the squash and apple do all the work. A cozy, healthy fall starter.

Seasonal root vegetables are tossed with olive oil, salt and black pepper, after baking, they look nice and colourful, you can serve them with any kind of your favorite gravy or roasted turkey, chikcen, it is also a fantasitc side dish.

Quick, easy and foolproof sauté of green beans with smoke paprika and garlic. Easy one skillet cooking with super easy cleanup.

Another quick and easy way to spice up sauté of green beans. Sesame oil, ginger and a chili garlic sauce, topped with sesame seeds give haricot vert (green beans) more zing.

Roasted vegetables are always a great side dish with grilled or roasted chicken, beef or fish. It's so easy to make, and fresh veggies taste delicious once roasted at its peak.

An easy way to use up your potatoes and to make something delicious.

Toasted hazelnuts and sage are cooked in browned butter, then toss in blanched sugar snap peas. This deliciously refreshing recipe makes your sugar snap peas sing.

Green beans with mushrooms and cherry tomatoes: quick vegetable side with steamed green beans, sauteed mushrooms, garlic, and burst cherry tomatoes in olive oil. Low-fat and ready in 15 minutes.

It's a simply delicious fresh vegetable salad with a light yet tasty maple vinaigrette.

This tasty yet refreshing spinach salad is a classic Korean side dish that you can pretty much find in every Korean restaurant. It's quick, easy to make at home, it goes well with most of the BBQ, any meat dish, or just simply serve it with some steamed rice.

While Loomis says that this salad does not keep well and shouldn't be counted on for leftovers, she says that it's one of the most popular potato salads she's ever made.

Seared asparagus and sweet red peppers nestle over peppery arugula, finished with creamy goat cheese. This vibrant vegetarian salad comes together in 18 minutes with bold garlic-ginger vinaigrette.

A creamy and colorful soup that is perfect for a chilly Autumn day. Best served with a slice of bread or crackers.

Quick, easy and tasty. Vinegar, a bit garlic, cayenne and sesame seeds make these simple beet greens taste amazingly delicious.