21 Veggie Plates That Took Over the Sunday Table

When the vegetables are this good, they don’t sit quietly on the side. These 21 recipes brought serious flavor, solid ingredients, and a little heat to the Sunday table, no meat required. They hold their own, taste like effort, and go fast whether you planned for it or not. You’ll want to make extra, but it still won’t be enough.

Screaming Skillet Green Beans

Screaming skillet green beans are sautéed with garlic, red pepper flakes, and lemon juice for a bold, fast punch of flavor. They’re ready in under 15 minutes and taste bright, spicy, and just crisp enough. The beans hold their snap while the heat cuts through every bite. It’s a wake-up call in vegetable form.
Get the Recipe: Screaming Skillet Green Beans

Worcestershire Green Beans

Worcestershire green beans get cooked in a mix of Worcestershire sauce, butter, and garlic for a deep umami flavor. They’re done in 20 minutes and come out tender, savory, and slightly tangy. The sauce clings to the beans without drowning them. It’s a simple twist that tastes bigger than the ingredients.
Get the Recipe: Worcestershire Green Beans

Steamed Artichokes with Spicy Peach Mango Sauce

Steamed artichokes with spicy peach mango sauce combine tender leaves with a dipping sauce that’s sweet, hot, and tangy. They take about 40 minutes and offer a mellow, buttery flavor cut by a bold fruity kick. The contrast works with every pull. It’s a slow snack that feels worth it.
Get the Recipe: Steamed Artichokes with Spicy Peach Mango Sauce

Zucchini Noodle Salad

Zucchini noodle salad tosses spiralized zucchini with tomatoes, feta, and a lemony vinaigrette. It’s ready in 15 minutes and tastes fresh, salty, and crisp with a clean finish. The zucchini holds texture without turning soggy. It’s light, fast, and built for seconds.
Get the Recipe: Zucchini Noodle Salad

Balsamic Glazed Brussels Sprouts

Balsamic glazed Brussels sprouts roast in the oven with olive oil and get tossed in a balsamic reduction. They take 30 minutes and taste sweet, tangy, and deeply roasted with crisp edges. The glaze caramelizes just enough to stick. It’s the kind of dish that disappears fast.
Get the Recipe: Balsamic Glazed Brussels Sprouts

Veggie Couscous Salad

Veggie couscous salad mixes cooked couscous with cucumbers, tomatoes, herbs, and a citrusy dressing. It’s ready in 20 minutes and delivers soft, chewy, and crunchy textures with each bite. The flavors stay clean and light without feeling bland. It’s the kind of side that ends up center stage.
Get the Recipe: Veggie Couscous Salad

Garlicky Green Beans with Fried Onions

Garlicky green beans with fried onions combine crisp beans, fresh garlic, and a topping of crunchy onions. They’re done in 20 minutes and hit savory, salty, and sharp notes in each forkful. The onions give it crunch and the garlic stays bold. It’s a step up from the usual green bean dish.
Get the Recipe: Garlicky Green Beans with Fried Onions

Roasted Honey Glazed Carrots

Roasted honey glazed carrots caramelize in the oven with a simple mix of honey, olive oil, and seasoning. They bake in 30 minutes and taste sweet, soft, and just a little sticky. The ends crisp while the centers stay tender. It’s a go-to plate that works with anything.
Get the Recipe: Roasted Honey Glazed Carrots

Oven Roasted Root Vegetables

Oven roasted root vegetables bring together carrots, potatoes, parsnips, and beets in one tray with oil and herbs. They roast for 40 minutes and come out earthy, sweet, and slightly crisp on the edges. The mix of textures keeps each bite interesting. It’s a classic move that always lands.
Get the Recipe: Oven Roasted Root Vegetables

Citrus Asparagus Couscous

Citrus asparagus couscous pairs cooked couscous with steamed asparagus, lemon juice, and fresh herbs. It’s ready in 25 minutes and tastes zesty, soft, and green in the best way. The asparagus stays firm and the citrus lifts the whole dish. It’s clean, quick, and built for repeat helpings.
Get the Recipe: Citrus Asparagus Couscous

Easy Oven Asparagus

Easy oven asparagus roasts with olive oil, salt, and pepper until the tips are just crisp. It’s done in 15 minutes and tastes fresh, savory, and just bitter enough to cut through rich plates. The stalks stay bright and snappy. It’s the kind of dish that doesn’t need dressing up.
Get the Recipe: Easy Oven Asparagus

Roasted Brussels Sprouts with Almonds and Feta

Roasted Brussels sprouts with almonds and feta combine nutty, salty, and sharp flavors in one pan. They roast in 30 minutes and deliver firm texture with crisped edges and melty cheese. The almonds bring crunch while the feta adds tang. It’s a balanced dish with just a little bite.
Get the Recipe: Roasted Brussels Sprouts with Almonds and Feta

Ratatouille with an Italian Flair

Ratatouille with an Italian flair mixes zucchini, eggplant, tomatoes, and peppers in a seasoned tomato base. It bakes for about 45 minutes and comes out soft, saucy, and full of depth. The vegetables hold their shape and blend without going soggy. It’s rustic and full of flavor without any filler.
Get the Recipe: Ratatouille with an Italian Flair

Sweet Potato Cubes

Sweet potato cubes roast in the oven with oil, salt, and spices until crisp on the outside and tender inside. They take 30 minutes and come out sweet, savory, and golden. The cubes hold shape and caramelize without sticking. It’s a basic that always gets picked clean.
Get the Recipe: Sweet Potato Cubes

Vegetarian Chili

Vegetarian chili simmers beans, tomatoes, peppers, and spices into a thick, hearty stew. It takes 45 minutes and delivers smoky, spicy flavor with a soft texture and just enough bite. The beans soak up the seasoning while the tomatoes build body. It’s bold enough to hold the bowl on its own.
Get the Recipe: Vegetarian Chili

Greek Lemon Potatoes

Greek lemon potatoes roast with garlic, oregano, and lemon juice until golden and tender. They bake in 50 minutes and taste bright, herby, and deeply savory. The edges crisp while the inside stays soft. It’s a flavor-heavy dish that pairs with just about anything.
Get the Recipe: Greek Lemon Potatoes

Easy Slow Cooker Vegetarian Chili

Easy slow cooker vegetarian chili uses beans, corn, tomatoes, and spices simmered low and slow for big flavor. It cooks in 6 hours and turns out thick, rich, and slightly smoky. The beans hold up and the broth deepens with time. It’s a no-fuss dinner that lasts a few days.
Get the Recipe: Easy Slow Cooker Vegetarian Chili

Vegetarian Kofta Kebabs

Vegetarian kofta kebabs blend chickpeas, bulgur, and warm spices into grilled patties that hold firm and stay moist. They take 35 minutes and taste earthy, slightly smoky, and full of bold flavor. The texture stays hearty with a crisp outside. It’s a meat-free plate that doesn’t feel like a swap.
Get the Recipe: Vegetarian Kofta Kebabs

Kung Pao Chickpeas

Kung Pao chickpeas cook chickpeas with peppers, peanuts, and a soy-based sauce for a punchy, pan-fried dish. They’re done in 25 minutes and come out salty, sweet, spicy, and packed with texture. The sauce thickens and coats every bite. It’s one of those meals that eats like takeout.
Get the Recipe: Kung Pao Chickpeas

Baked Tomatoes with Parmesan and Mozzarella Cheese

Baked tomatoes with Parmesan and mozzarella cheese roast until soft with a golden cheese top. They bake in 20 minutes and taste juicy, salty, and slightly tangy. The cheese browns just enough to bubble while the tomatoes hold their shape. It’s easy, quick, and loaded with flavor.
Get the Recipe: Baked Tomatoes with Parmesan and Mozzarella Cheese

Quinoa Stuffed Acorn Squash

Quinoa stuffed acorn squash fills roasted squash halves with quinoa, cranberries, nuts, and herbs. It takes about 50 minutes and delivers sweet, nutty, and slightly tart flavor in every scoop. The quinoa stays fluffy while the squash softens just enough. It’s hearty, colorful, and works on its own.
Get the Recipe: Quinoa Stuffed Acorn Squash