Vegetable Side Dishes

Including a vegetable side dish with the main attraction on your plate can sometimes make or break a meal. Including vegetables can help you hit your daily quota—to keep up with those vitamins and minerals—and add an opportunity to sneak in different flavors in an otherwise one-note meal. You can tailor your side dish to the season by using ingredients that are available and choosing a cooking method that suits the weather. Use Food & Wine's guide to find recipes that fit your meal.

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Schmaltzy Hakurei Turnips with Rosemary

Japanese white hakurei turnips (also called salad turnips) are much sweeter than regular purple and white turnips and taste great served with their greens—a perfect side for roast chicken or turkey. Start the turnips in a cold pan; letting them slowly heat helps bring them to perfect tenderness without browning too quickly.

Mixed Onion Agrodolce

The combination of shallots, cipollini onions, and pearl onions delivers a lovely contrast of shapes and texture; feel free to simplify by using just one type of onion. Dried plums add a jammy sweetness and make this dish a perfect pairing for rib roast or turkey.

Acorn Squash with Coconut Custard

Every year at Thanksgiving, Top Chef winner Kristen Kish’s mother would serve roasted acorn squash. When Kish took over cooking the holiday meal, she upgraded the classic side with a decadent coconut custard that offsets the earthy sweetness of the dish. The custard will set as it cools and slices beautifully at room temperature.

Green Bean Casserole with Red Curry and Peanuts

Store-bought red curry paste and coconut milk put a Thai spin on this green-bean-and-mushroom holiday classic. For a vegetarian main dish, simply stir in cubes of tofu. More Vegetarian Casseroles

Braised Red Cabbage with Red Currant Jelly

A mainstay of traditional British Sunday roasts, red currant jelly brings balancing sweetness to vinegar-braised cabbage from chef Luke Frankie at The Drapers Arms. Retaining just enough crunch, the bright side helps cut through the richer dishes on the table. 

Coriander-Roasted Broccoli

Rating: Unrated
Joseph “JJ” Johnson, the chef at The Cecil in Manhattan’s Harlem neighborhood, likes roasting broccoli, but he gives it his own spin by adding a fragrant and delicious oil spiced with coriander, cumin and garlic. Slideshow: More Broccoli Recipes 

More Vegetable Side Dishes

Holiday Vegetable Side Dishes

Give your vegetables the shine they deserve with these holiday side dishes. Try your hand at a creamed kale recipe from Tyler Florence or roasted squash with crispy bulgur crumbs from F&W's Kay Chun. We've also got options for lemony fingerling potatoes, honey-glazed roasted root vegetables, roasted beets with beet green salsa verde and more.

Fried Broccoli

Based on a tempura batter from Seattle chef Edouardo Jordan, an F&W Best New Chef 2016, the coating for this fantastic fried broccoli gets its whisper-thin crunch from cold sparkling water and baking powder. Enjoy the broccoli with a sprinkle of salt and a squeeze of lemon. Slideshow: More Broccoli Recipes