9,107 vegetable recipes

Tender asparagus spears drizzled with a warm garlic-lemon butter sauce and chopped hard-boiled egg. A classic European side dish ready in just 15 minutes.

Fresh asparagus spears roasted with extra-virgin olive oil, sliced garlic, and parsley. Tender and golden in just 10 minutes. The easiest spring side dish.

Steamed asparagus with a warm hazelnut brown butter sauce finished with apple cider vinegar. Four ingredients, 30 minutes, and a nutty richness that makes spring asparagus taste like a restaurant side dish.

Steamed beets glazed in butter, Grand Marnier, and fresh orange zest. An elegant French-inspired side dish with four ingredients that transforms earthy beets into something refined.

Braised red onions slow-cooked in butter until meltingly soft and sweet. A simple three-ingredient side dish ready in under an hour.

Baked Vidalia onions stuffed with brown sugar and butter, roasted until soft and caramelized. A simple 4-ingredient side dish that works in the oven, toaster oven, or on the grill.

Sweet, but you will enjoy this with any Sunday Roast....

Ancient Roman-style glazed carrots simmered with cumin, mint, lovage, and a splash of champagne vinegar. A rustic Italian side dish with herbaceous depth and a glistening finish.

Asparagus Maltaise with classic French sauce maltaise - a hollandaise finished with fresh orange juice and orange zest. Rich, bright, and far more interesting than plain butter.

This is just like the recipe my mother used to make, that I lost and have been searching for, for Christmas dinner.

Baked honey Vidalia onions roasted cut-side up in honey, tomato juice, and paprika until silky soft and deeply caramelized. A simple, hands-off side dish with a savory-sweet glaze.

Oven-roasted asparagus tossed with olive oil and finished with a splash of balsamic vinegar. Four ingredients, high heat, and ready in 15 minutes.

Buttered Belgian endive: sliced endive braised in butter, lemon juice, and water until tender-crisp. A classic French bistro side for roasted meats, fish, or eggs.

Butter-dipped carrots coated in crispy cornflake crumbs and baked until golden. A retro side dish with a crunchy coating that makes carrots irresistible to kids and adults alike.

Sauteed grated zucchini with butter, onion, lemon, and parsley. Salt-drained for crisp-tender texture instead of soggy mush. Quick weeknight side dish.

Dry cauliflower sabzi with toasted cumin, asafoetida, ginger, coriander, and turmeric. Classic North Indian side where no gravy clings, just spice hugging each floret.