Vegetable Side Dishes

By Food & Wine
Updated January 11, 2017
These fantastic vegetable side dishes include lemony roasted broccoli with Parmesan and maple-ginger-roasted vegetables with pecans.
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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

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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.

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Swiss Chard and Leek Gratin

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This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce made with both Gruyère and Parmigiano-Reggiano.

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Roasted Broccoli with Lemon and Parmesan

Credit: Ben Dearnley
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Ginger-Lime Baby Carrots

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"I just think carrots, particularly their tops and roots, are an artistic wonder," Richard Blais says. "The color, the abstract shape—they're gorgeous." He cooks them in a tangy ginger sauce and then sprinkles them with the flavorful, seaweed-and-sesame-seed-based Japanese seasoning called furikake.

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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.

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Grill-Roasted Vegetables with Pine Nut Pesto

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Quintessential fall vegetables—brussels sprouts, parsnips, butternut squash and carrots—get cooked on the grill, then tossed in a cheesy pine nut pesto.

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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

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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.

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Broccoli, Shiitake and Red Onion Roast

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Gin-and-Orange-Juice-Braised Endives

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For this vegetable side, chef Tory Miller's local gin source is Death's Door Spirits in Madison, Wisconsin, a distillery that uses wild juniper berries harvested on Washington Island in Lake Michigan. "I love that they pick all those juniper berries by hand up in Door County," he says.

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Maple-Ginger-Roasted Vegetables with Pecans

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When roasting winter vegetables, Melissa Rubel Jacobson says be sure to chop them about the same size, so they cook at the same rate. And toss them at least once while they're in the oven, so they brown evenly.

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Pan-Roasted Cauliflower with Pine Nuts and Raisins

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The late Armenian cookbook author Arto der Haroutunian, who taught Paula Wolfert this dish, caramelized cauliflower on the stove before baking it with eastern Mediterranean flavorings: chopped tomatoes, plumped raisins and Marash red pepper flakes. You can use any cazuela or flameware pot, but Wolfert likes the unglazed black La Chamba roasting pan from Colombia, which she says imparts sweetness to the dish.

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