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  5. 12 Simple Vegetable Side Dishes

12 Simple Vegetable Side Dishes

By Food & Wine Editors Updated August 10, 2021
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Crispy Potatoes with Avocado Salsa Recipe
Credit: Victor Protasio

Vegetable side dishes are as delicious as the main course when created with fresh ingredients, earthy seasonings, and a bit of olive oil. Whether you're looking for a simple vegetable dish or something unconventional, we've got you covered. We have rounded up 13 vegetable side dishes perfect for any season including smashed cucumber salad, crispy potatoes, braised radishes and mustard greens.

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Roasted Brussels Sprouts with Peanuts and Fish Sauce


Roasted Brussels Sprouts with Peanuts and Fish Sauce
Credit: © John Kernick
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Julia Turshen dresses up simple roasted brussels spouts with a combination of olive oil, fish sauce and vinegar. It gives the sprouts great punchy flavor, while chopped peanuts on top add crunch.

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Steamed Leeks with Mustard-Shallot Vinaigrette

Steamed Leeks with Mustard-Shallot Vinaigrette
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Leeks are low in calories and rich in phytochemicals. They're also among the sweetest members of the onion family, making them a perfect match for this tangy mustard vinaigrette.

  • Vegetable Cooking Guide

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Smashed Cucumber Salad with Butter Beans and Tarragon

Smashed Cucumber Salad with Butter Beans and Tarragon
Credit: Jennifer Causey
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Gently crushing the cucumbers for this salad releases their aroma and creates nooks and crannies for soaking up the dressing. They still retain plenty of crunch, a great contrast to the rich, creamy butter beans. Don't skip the tarragon here; its fragrance and delicate anise flavor give the dish an herbaceous pop.

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Roasted Broccoli with Lemon and Parmesan

Roasted Broccoli with Lemon and Parmesan
Credit: Ben Dearnley
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Broccolini with Crispy Lemon Crumbs

Broccolini with Crispy Lemon Crumbs
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What Top Chef fan could forget CJ Jacobson's soggy, brown Broccolini from Season 3? When challenged to prepare the dish for an airplane meal, CJ overcooked his vegetables so badly that they were unrecognizable—and he got kicked off the show for it. Gail Simmons reinvents the recipe by blanching Broccolini quickly, then sautéing it on the stove with a shallot and adding spicy, lemony, homemade bread crumbs at the very end.

  • More Recipes from Top Chef

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Mixed Onion Agrodolce

Mixed Onion Agrodolce Recipe
Credit: Caitlin Bensel
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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.

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Green Bean Slaw

Green Bean Slaw
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In this salad, tender haricots verts get tossed with crunchy strips of carrot, red pepper and parsnip. When TV personality Rachael Ray (who is originally from upstate New York) visited the Beekman farm, Lee Woolver made a version of this salad with bacon, but it's just as delicious without.

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Braised Root Vegetables and Cabbage with Fall Fruit

Braised Root Vegetables and Cabbage with Fall Fruit. Photo © Johnny Valiant
Credit: © Johnny Valiant
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Chef Alain Ducasse uses six pots to cook each type of vegetable on its own, then layers them in a baking dish. For the simplified version of Ducasse's fruit-and-root-vegetable stew, everything cooks in one big pot.

  • Root Cellar Recipes

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Broccoli, Shiitake and Red Onion Roast

Broccoli, Shiitake and Red Onion Roast
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Lemony Seared Endives

Gin-and-Orange-Juice-Braised Endives.
Credit: © Michael Turek
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This three-ingredient side dish from chef Eli Dahlin has a surprising abundance of flavor. Cook your endives until they are golden brown on the outside but still retain some of their crisp texture.

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Honey-Mustard-Braised Radishes and Mustard Greens

Honey-Mustard-Braised Radishes and Mustard Greens
Credit: © Michael Turek
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Chef Grant Achatz features pungent mustard three ways in this surprisingly easy side dish, including the nose-tingling condiment, the greens and the seeds.

  • F&W's Guide to Healthy Recipes and Wellness

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Crispy Potatoes with Avocado Salsa

Crispy Potatoes with Avocado Salsa Recipe
Credit: Victor Protasio
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Papas are traditionally deep-fried, but roasting smashed potatoes at a high temperature (with plenty of olive oil) yields a similar result with a fraction of the mess. Make the avocado salsa while the potatoes are roasting; it's the perfect creamy, cooling complement to the salty, crispy potatoes and bright, spicy jalapeños.

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    1 of 12 Roasted Brussels Sprouts with Peanuts and Fish Sauce

    2 of 12 Steamed Leeks with Mustard-Shallot Vinaigrette
    3 of 12 Smashed Cucumber Salad with Butter Beans and Tarragon
    4 of 12 Roasted Broccoli with Lemon and Parmesan
    5 of 12 Broccolini with Crispy Lemon Crumbs
    6 of 12 Mixed Onion Agrodolce
    7 of 12 Green Bean Slaw
    8 of 12 Braised Root Vegetables and Cabbage with Fall Fruit
    9 of 12 Broccoli, Shiitake and Red Onion Roast
    10 of 12 Lemony Seared Endives
    11 of 12 Honey-Mustard-Braised Radishes and Mustard Greens
    12 of 12 Crispy Potatoes with Avocado Salsa

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    12 Simple Vegetable Side Dishes
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