20 Recipes That Make Vegetables a Whole Event

Vegetables don’t need to play backup when the recipe is right. These 20 dishes prove that produce can hold its own at any meal. They’re easy to make, full of flavor, and built to stand out. When vegetables show up like this, nobody misses the meat.

Air-fried asparagus spears with crispy texture. — Crispy Ottolenghi’s Air Fryer Asparagus. Photo credit: At the Immigrant’s Table.

Rubbed Kale Salad with Parmesan

Kale is softened with lemon and oil and finished with grated Parmesan and cracked pepper. The process takes 15 minutes and uses garlic, salt, and red pepper flakes. The flavor is tangy, nutty, and savory with a clean bite. Rubbed kale salad with parmesan always holds its own on the table.
Get the Recipe: Rubbed Kale Salad with Parmesan

Brown Butter Garlic Mashed Potatoes

Yukon gold potatoes mix with brown butter, roasted garlic, and cream for a rich side. It takes about 45 minutes and includes sage and salt. The taste is nutty, buttery, and smooth with deep garlic flavor. Brown butter garlic mashed potatoes get scooped before anything else.
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Brown Sugar Baked Sweet Potato Slices

Baked sweet potato slices on a cutting board with a spoon. — Brown Sugar Baked Sweet Potato Slices. Photo credit: Renee Nicole’s Kitchen.

Sweet potatoes are roasted with brown sugar, cinnamon, and butter until caramelized and tender. This process takes 40 minutes and includes olive oil and salt. The flavor is sweet, soft, and just crisp at the edges. Brown sugar-baked sweet potato slices work well warm or room temperature without missing a beat.
Get the Recipe: Brown Sugar Baked Sweet Potato Slices

Veggie Omelet

Eggs wrap around onions, spinach, tomatoes, and mushrooms in a simple pan-cooked breakfast. It takes about 15 minutes and uses herbs and cheese. The flavor is savory, fresh, and slightly sweet from the veggies. Veggie omelet is a fast way to make vegetables count.
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Zucchini Noodle Salad

Spiralized zucchini mixes with cherry tomatoes, mozzarella, and basil in a fresh, no-cook salad. It takes 15 minutes and includes balsamic glaze and olive oil. The flavor is crisp, tangy, and slightly sweet with creamy bites. Zucchini noodle salad doesn’t need extra dressing to impress.
Get the Recipe: Zucchini Noodle Salad

Homemade Butternut Squash Ravioli

Butternut squash purée fills pasta dough for a tender ravioli finished with sage butter. It takes about 90 minutes with flour, egg, and parmesan. The flavor is sweet, earthy, and rich with a nutty finish. Butternut squash ravioli is the reason people pause mid-bite.
Get the Recipe: Homemade Butternut Squash Ravioli

Veggie Couscous Salad

Couscous is a chilled, grain-based side dish that mixes cucumbers, tomatoes, herbs, and feta. It takes 20 minutes and includes lemon juice and olive oil. The flavor is fresh, salty, and lightly tart with a soft crunch. Veggie couscous salad fits in next to anything and often overshadows it.
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Honey Garlic Carrots

Carrots are roasted with honey, garlic, and butter until glazed and golden. It takes 35 minutes and uses parsley and salt for balance. The flavor is sweet, savory, and slightly sticky. Honey garlic carrots often disappear before the main dish hits the plate.
Get the Recipe: Honey Garlic Carrots

Screaming Skillet Green Beans

Green beans char in a hot skillet with garlic, chili flakes, and lemon for a bold, fast side. Using oil and salt, it takes 15 minutes. The taste is smoky, spicy, and sharp with just enough crunch. Screaming skillet green beans wake up the rest of the meal.
Get the Recipe: Screaming Skillet Green Beans

Steamed Artichokes with Spicy Peach Mango Sauce

Whole artichokes steam until tender and are served with a fruit-based dipping sauce. The process takes 45 minutes and uses chili flakes, garlic, and lime. The flavor is soft, nutty, and slightly sweet with a hot finish. Steamed artichokes with spicy peach mango sauce feel like the centerpiece, even on the side.
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Overnight Breakfast Casserole with Hash Browns

An overhead shot of breakfast casserole next to a single serving and a toppings bar. — Overnight Breakfast Casserole with Hash Browns. Photo credit: Renee Nicole’s Kitchen.

Hash browns, veggies, eggs, and cheese bake together into a hearty, make-ahead dish. It takes about an hour, plus overnight rest. The flavor is savory, creamy, and slightly crispy on top. Overnight breakfast casserole with hash browns works anytime the table feels full but needs one more thing.
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Sweet Potato Fritters with Sweet & Spicy Sauce

Grated sweet potatoes are fried into golden patties and served with a tangy dipping sauce. The recipe takes 35 minutes and uses flour, eggs, and spices. The taste is sweet, crunchy, and just a little sharp. Sweet potato fritters with a sweet and spicy sauce hold up to brunch and dinner.
Get the Recipe: Sweet Potato Fritters with Sweet & Spicy Sauce

Garlicky Green Beans with Fried Onions

Green beans are roasted with garlic and topped with crisp fried onions for texture and bite. The process takes 25 minutes and uses oil and salt. The flavor is sharp, savory, and rich with a little crunch. Garlicky green beans with fried onions work well even when nothing else does.
Get the Recipe: Garlicky Green Beans with Fried Onions

Greek Quinoa Salad

Quinoa salad in a brown bowl, garnished with pita bread. — Greek Quinoa Salad. Photo credit: Renee Nicole’s Kitchen.

Quinoa mixes with cucumbers, tomatoes, olives, and feta for a protein-rich side with bold flavor. It takes 25 minutes and includes olive oil, lemon, and herbs. The taste is tangy, salty, and fresh with soft and crunchy bits. Greek quinoa salad gets scooped up fast next to anything grilled.
Get the Recipe: Greek Quinoa Salad

Tomato Burrata Salad

Sliced tomatoes pair with creamy burrata, basil, and olive oil in a simple but strong dish. It takes 10 minutes and uses salt, pepper, and balsamic. The flavor is creamy, bright, and clean with a juicy finish. Tomato burrata salad does more with less than most sides.
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Roasted Honey Glazed Carrots

Red, yellow, and orange honey glazed carrots on a slate board. — Roasted Honey Glazed Carrots. Photo credit: Renee Nicole’s Kitchen.

Carrots are roasted with honey and herbs until tender and golden with crisp edges. Using olive oil, thyme, and salt, they take 35 minutes to cook. The taste is sweet, earthy, and slightly savory. Roasted honey-glazed carrots often go before the main dish gets touched.
Get the Recipe: Roasted Honey Glazed Carrots

Creamy Broccoli Stems Soup

A bowl of soup on a wooden cutting board. — Creamy Broccoli Stems Soup. Photo credit: At the Immigrant’s Table.

Broccoli stems cook into a creamy soup topped with crunchy salad toppings for contrast. The recipe takes 45 minutes and uses stock, onion, and olive oil. The flavor is mellow, savory, and smooth, with added crunch on top. Creamy broccoli stem soup makes the most of what’s usually tossed.
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Creamy, Vegan Jerusalem Artichoke Soup With Apples

Close up photo of soup. — Creamy, Vegan Jerusalem Artichoke Soup With Apples. Photo credit: At the Immigrant’s Table.

Jerusalem artichokes and apples cook into a smooth, dairy-free soup with layered flavor. It takes 50 minutes using garlic, onion, and stock. The taste is earthy, slightly sweet, and creamy without cream. Jerusalem artichoke soup turns humble roots into something worth sitting down for.
Get the Recipe: Creamy, Vegan Jerusalem Artichoke Soup With Apples

Crispy Air Fryer Brussels Sprouts With Feta, Pomegranate And Balsamic

A bowl of roasted Brussels sprouts topped with crumbled cheese, pomegranate seeds, and chopped nuts—one of those classic sides that bring kitchen memories to every meal. Served with a handy spoon for easy sharing. — Crispy Air Fryer Brussels Sprouts With Feta, Pomegranate And Balsamic. Photo credit: At the Immigrant’s Table.

Brussels sprouts roast in the air fryer and are topped with feta, pomegranate, and balsamic glaze. The process takes 25 minutes and includes olive oil and salt. The flavor is crisp, tangy, salty, and slightly sweet. Air-fried Brussels sprouts with feta and pomegranate hold their own on any spread.
Get the Recipe: Crispy Air Fryer Brussels Sprouts With Feta, Pomegranate And Balsamic

Crispy Ottolenghi’s Air Fryer Asparagus

Asparagus spears crisp up in the air fryer with lemon, oil, and Ottolenghi-inspired seasoning. It takes 15 minutes and stays bright and tender. The taste is sharp, herby, and lightly browned on the ends. Air fryer asparagus makes its case early and doesn’t need repeating.
Get the Recipe: Crispy Ottolenghi’s Air Fryer Asparagus