Vegetable Recipes, Easy Vegetable Sides, Soups & Ideas

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In this rich, beautiful gratin, potatoes and onions are arranged in concentric circles, coated in a creamy cheese sauce, and topped off with a few more handfuls of shredded cheese. Cheddar and Gruyère work wonderfully here, but feel free to substitute with another one of your favorite melting cheeses, such as Fontina or Havarti. A quick run under the broiler at the end browns the top of the gratin for a little extra flavor and texture.

Crispy Smashed Potatoes with Pickles and Gin-Spiked Sour Cream

Boiled and then smashed and baked on a sheet pan, these extra-crispy potatoes satisfy cookbook author Adeena Sussman's Hanukkah latke cravings with no shredding or frying. Dollops of gin-spiked sour cream; sprinkles of salmon roe, chives, dill, and parsley; and quick-pickled turnip, beet, and cauliflower make these colorful bites a blast to eat.

Brussels Sprouts and Broccoli with Cranberry Agrodolce

A quick, high-temperature oven roast on a baking sheet yields crispy, golden brown brussels sprouts and almost-charred, smoky broccoli. Tossed in a sweet and tangy sauce studded with tart cranberries, Fresno chiles, and shallots, the vegetables become an easy, elegant side dish.

Creamy Swiss Chard Gratin with Crispy Gnocchi

A riff on creamed spinach, this cheesy gratin is studded with buttery toasted gnocchi. Swiss chard adds an earthy bite, while a duo of nutty Gruyère and salty Parmigiano-Reggiano brings richness and depth to the béchamel. Store-bought gnocchi help this gratin come together in a flash; toasting it in butter instead of boiling adds a compelling crunch.

Smoky Sweet Potatoes with Chorizo Butter

Smoky and spicy, cured Spanish chorizo infuses melted butter with its rich color and flavor, balancing the natural sweetness of these tender roasted sweet potatoes. Scoring baked sweet potatoes and then broiling them gives them a hint of smoke and lets the chorizo butter soak into every bite.

Squash Seed Flour

This homemade alternative flour is a great way to use up leftover squash and pumpkin seeds. Dehydrating leftover squash and pumpkin seeds in the oven leaves them just dry enough to blitz them into a multipurpose, protein-rich flour meal that highlights their nutty, sweet, and lightly vegetal flavor. Stir it into the Spicy Squash Seed Sprinkle, or add to baked quick breads, cookies, or biscuits.

More Vegetables

Pickled Garlicky Spaghetti Squash

Strands of mild, lightly savory baked spaghetti squash get the quick-pickle treatment in a punchy brine packed with thyme, rosemary, garlic, and chile. The squash keeps its pleasant bite, resulting in a slaw-like crunch perfect for a cheeseboard or a roast pork sandwich. For the longest strands, cut the squash into rings and pull them apart by gently picking at the strands rather than scraping.

Butternut Squash and Pork Soup with Fish Sauce and Tender Herbs

In Vietnam, kabocha squash is simmered with pork to make a soup called canh bi do thit heo. This riff on that classic dish swaps in mild butternut, which holds its shape well and absorbs the rich flavors of the broth and pork while cooking quickly. Filled with tender ground pork marinated in fish sauce and sugar, this aromatic, brothy soup comes together in under an hour for a light and satisfying meal.

Candied Pumpkins with Piloncillo and Cinnamon

Greens-and-Cheese-Stuffed Cinderella Pumpkin

Baked Asparagus

Winter Squash-and-Shallot Tart

Mushroom Pot Pie

The deep woodsy flavor of fresh mushrooms is reinforced with dried porcini mushrooms in this gorgeous meatless pot pie worthy of a celebration. The recipe calls for purchased puff pastry, which is not only a relief to those who get nervous by the prospect of having to make their own pastry, but it also cuts out a lot of prep time. Use whatever fresh mushrooms you can find, keeping in mind that a nice mixture will add more flavor and texture to the pie.