Vegetable Recipes

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Green Bean Casserole with Almost-Burnt Almonds

This riff on the Thanksgiving classic features tender-crisp green beans in a silky vegetarian sauce. With incredible crunch and intense nutty flavor, almost-burnt almonds take this dish to the next level; carefully cut one almond in half after the initial bake to make sure it’s browned all the way through.

Braised Greens with Crispy Garlic and Miso Butter

Hearty autumn greens take on new life when braised in a miso butter–laced broth. These richly flavored greens make a versatile side dish for everything from turkey and fish to sweet potatoes and squash.

Savory Glazed Sweet Potatoes with Sesame Seeds

With brown sugar, vinegar, and liquid aminos, these sweet potatoes are the best balance of savory and sweet. You know they are perfectly cooked when they are tender but not falling apart.

Rutabaga, Celery Root, and Potato Gratin

Rating: Unrated
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This recipe for a three-root gratin is reinvigorated by a hearty combination of rutabaga and celery root. Rutabaga and celery root bring an earthy depth and an engaging, subtle sweetness, giving a classic gratin a flavorful lift. Classic gratins lean on heaps of Gruyère; here, robust Parmigiano-Reggiano cuts in with more intense flavor, accentuating the root vegetables instead of smothering them. The salty bite of the Parmesan, along with the brightness from the celery root, transforms what could be a stodgy side into a reimagined classic that will have you coming back for seconds. Use a mandoline to slice the vegetables for best results.

Roasted Brussels Sprouts and Onions with Mushroom Lardons

A duo of alliums—shallots and pearl onions—become irresistibly sweet when roasted, making them the ideal partner to slightly bitter brussels sprouts. Bacon, the usual star in recipes like this, is replaced with lardons made from king oyster mushrooms, making this an ideal vegetarian side dish that even meat lovers will enjoy.

More Vegetables


Smashed Sage-Butter Potatoes

Smashing steamed potatoes creates craggy edges that soak up plenty of the aromatic sage-infused browned butter. Pick out similar-sized potatoes to ensure even cooking. Brian Marcy served this easy fall side dish at a harvest feast at Big Table Farm, a winery in Gaston, Oregon.