27 Veggie Recipes Grandma Made Without Labels

Grandma didn’t need labels to make vegetables worth eating—she just knew what worked. These are the veggie recipes that showed up without fanfare and got finished anyway. They’re simple, reliable, and built on what was in the kitchen. You’ll keep them around for the same reason she did—they just work.

Loaded broccoli cauliflower casserole in a baking dish garnished with green onions. — Loaded Broccoli Cauliflower Casserole. Photo credit: Real Balanced.

Garam Masala Brussels Sprouts

Garam Masala Brussels Sprouts take 25 minutes and use Brussels sprouts, olive oil, and warm Indian spices. The sprouts roast up crisp outside and soft inside. The flavor leans earthy, with spice that lingers just enough. It’s a familiar vegetable turned bold and unexpected.
Get the Recipe: Garam Masala Brussels Sprouts

Brown Butter Garlic Mashed Potatoes

Brown Butter Garlic Mashed Potatoes take 40 minutes and use Yukon gold potatoes, garlic, and nutty browned butter. The texture is creamy with a roasted, savory edge. Garlic gives it warmth without sharpness. It’s a comforting take with more depth than usual.
Get the Recipe: Brown Butter Garlic Mashed Potatoes

Sweet Potato Fritters with Sweet & Spicy Sauce

A serving basket of sweet potato fritters next to a bowl of dipping sauce and a single serving on a plate. — Sweet Potato Fritters with Sweet & Spicy Sauce. Photo credit: Renee Nicole’s Kitchen.

Sweet Potato Fritters with Sweet & Spicy Sauce take 30 minutes and include shredded sweet potato, spices, and a sticky dipping sauce. The fritters are crispy and warm with a soft center. The sauce balances heat with sweetness. It’s a side that also passes for a snack.
Get the Recipe: Sweet Potato Fritters with Sweet & Spicy Sauce

Veggie Omelet

Veggie Omelet takes about 15 minutes and uses eggs, peppers, spinach, and cheese. The texture is soft with bursts of crunch from the vegetables. Each bite is savory and simple. It’s the kind of recipe that just always works.
Get the Recipe: Veggie Omelet

Garlicky Green Beans with Fried Onions

Garlicky Green Beans with Fried Onions take 25 minutes and mix green beans, garlic, and crispy onions. The beans stay crisp with a salty bite. The onions add crunch and a bit of nostalgia. It’s easy to make and gets eaten fast.
Get the Recipe: Garlicky Green Beans with Fried Onions

Veggie Couscous Salad

Veggie Couscous Salad takes 20 minutes and combines couscous, tomatoes, cucumbers, and fresh herbs. The texture is light but filling. It’s cool, zesty, and works warm or cold. Great for making ahead and letting the flavors mix.
Get the Recipe: Veggie Couscous Salad

Spinach Frittata

A slice of frittata with spinach and parmesan. — Spinach Frittata. Photo credit: Running to the Kitchen.

Spinach Frittata takes 35 minutes and uses eggs, spinach, onions, and cheese. The edges are golden while the center stays soft and rich. It slices clean and holds up well. It’s just as good warm or at room temp.
Get the Recipe: Spinach Frittata

Surprise Potatoes

A casserole dish with shredded cheese and a wooden spoon. — Surprise Potatoes. Photo credit: Real Life of Lulu.

Surprise Potatoes take 50 minutes and mix sliced potatoes with a creamy, cheesy sauce. The top bakes up golden and crisp. Inside, it’s soft, rich, and familiar. It tastes like something you’d ask for seconds of.
Get the Recipe: Surprise Potatoes

Zucchini Noodle Salad

Zucchini Noodle Salad takes 15 minutes and uses spiralized zucchini, cherry tomatoes, and a light vinaigrette. The noodles are crunchy and fresh. It’s simple and cool without being bland. It holds up well next to anything warm.
Get the Recipe: Zucchini Noodle Salad

Oven Roasted Root Vegetables

A dish of beets, sweet potatoes, and parsnips roasted in the oven with sprigs of sage. — Oven Roasted Root Vegetables. Photo credit: Renee Nicole’s Kitchen.

Oven-roasted root Vegetables, which include carrots, potatoes, and parsnips with herbs, take 45 minutes to prepare. The edges brown nicely while the inside stays tender. The dish is hearty, savory, and a little sweet. The mix feels familiar but never boring.
Get the Recipe: Oven Roasted Root Vegetables

Rubbed Kale Salad with Parmesan

Rubbed Kale Salad with Parmesan takes 15 minutes and uses kale, lemon juice, olive oil, and shredded parmesan. The greens soften just enough without getting soggy. The flavor is sharp, nutty, and fresh. It’s a simple way to make kale worth repeating.
Get the Recipe: Rubbed Kale Salad with Parmesan

Marinated Brussels Sprouts

Marinated Brussels Sprouts take 30 minutes and combine sprouts, garlic, vinegar, and olive oil. They’re tangy, tender, and chill well in the fridge. The flavor is punchy without being sour. It’s a make-ahead option that always holds up.
Get the Recipe: Marinated Brussels Sprouts

Easy Oven Asparagus

Easy Oven Asparagus takes 20 minutes to prepare with asparagus, olive oil, and basic seasoning. The stalks are tender with lightly crisped tips. The taste is fresh and grassy with a little salt. It’s an easy add-on that goes fast.
Get the Recipe: Easy Oven Asparagus

Loaded Cauliflower Mash

Loaded Cauliflower Mash takes 30 minutes and uses cauliflower, cheese, sour cream, and green onions. It’s smooth and creamy with a hint of tang. The cheese adds richness, and the onion gives it bite. It’s a lighter dish that still feels filling.
Get the Recipe: Loaded Cauliflower Mash

Greek Quinoa Salad

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

Greek Quinoa Salad takes 25 minutes and mixes quinoa, cucumbers, olives, feta, and tomatoes. It’s grainy, crisp, and a little briny in the best way. The flavor is clean with just enough salt. It keeps well and travels easy.
Get the Recipe: Greek Quinoa Salad

Honey Garlic Carrots

Honey Garlic Carrots take 30 minutes and use fresh carrots, garlic, and a quick honey glaze. The flavor hits sweet and savory at once. The carrots soften but don’t go mushy. It’s an easy side with just enough shine.
Get the Recipe: Honey Garlic Carrots

Creamy Mashed Potatoes

A bowl of mashed potatoes with gravy and sprigs of thyme and sage. — Creamy Mashed Potatoes. Photo credit: Renee Nicole’s Kitchen.

Creamy Mashed Potatoes take 35 minutes with russet potatoes, butter, and cream. The result is light, smooth, and easy to scoop. It leans rich but not heavy. It’s the kind of side you always want more of.
Get the Recipe: Creamy Mashed Potatoes

Beet Latkes With Poached Egg

Beetroot pancakes with sour cream on a plate. — Beet Latkes With Poached Egg. Photo credit: At the Immigrant’s Table.

Beet Latkes with a Poached Egg take 40 minutes and use shredded beets, onion, and egg. The texture is crisp with a little chew. When topped with the egg, the flavor is earthy, sweet, and rich. It works for breakfast or anytime.
Get the Recipe: Beet Latkes With Poached Egg

Worcestershire Green Beans

Worcestershire Green Beans take 20 minutes, including green beans, butter, and Worcestershire sauce. They’re salty, savory, and still a little crunchy. The sauce gives them depth without needing much else. It’s a smart way to make beans taste bigger.
Get the Recipe: Worcestershire Green Beans

Roasted Brussels Sprouts with Almonds and Feta

A bowl of roasted brussels sprouts. — Roasted Brussels Sprouts with Almonds and Feta. Photo credit: Renee Nicole’s Kitchen.

Roasted Brussels Sprouts with Almonds and Feta take 30 minutes and pair sprouts with nuts and crumbled cheese. The edges turn crisp while the centers stay soft. The feta adds tang, and the almonds add crunch. It’s a sharp upgrade to a standard side.
Get the Recipe: Roasted Brussels Sprouts with Almonds and Feta

Screaming Skillet Green Beans

Screaming Skillet Green Beans take 15 minutes and use green beans, garlic, and chili flakes. They’re spicy, crisp, and punchy. The heat comes through but doesn’t linger too long. It’s a quick way to get attention on the side table.
Get the Recipe: Screaming Skillet Green Beans

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.

Brown Sugar Baked Sweet Potato Slices take 40 minutes and use sweet potatoes, brown sugar, and butter. The edges caramelize while the inside stays soft. The taste is sweet, rich, and buttery. It’s the kind of dish that walks the line between savory and dessert.
Get the Recipe: Brown Sugar Baked Sweet Potato Slices

Steamed Artichokes with Spicy Peach Mango Sauce

Steamed Artichokes with Spicy Peach Mango Sauce take 40 minutes and use whole artichokes with a sweet-spicy fruit dip. The leaves are tender and earthy. The sauce adds heat and brightness. It’s a slow-eating snack that feels a little special.
Get the Recipe: Steamed Artichokes with Spicy Peach Mango Sauce

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.

Roasted Honey Glazed Carrots take 35 minutes and use carrots, honey, and butter. They roast up soft with caramelized edges. The flavor is sweet with a little depth. It’s a simple side that brings balance to heavier plates.
Get the Recipe: Roasted Honey Glazed Carrots

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.

Overnight Breakfast Casserole with Hash Browns takes about 1 hour and includes hash browns, eggs, cheese, and vegetables. It’s baked until golden and holds its shape well. The flavor is rich, cheesy, and hearty. It works hot or warm from the fridge.
Get the Recipe: Overnight Breakfast Casserole with Hash Browns

Broccoli Casserole with Crackers

Someone serving broccoli casserole. — Broccoli Casserole with Crackers. Photo credit: Splash of Taste.

Broccoli Casserole with Crackers takes 45 minutes and uses broccoli, cream sauce, and a cracker topping. The texture is soft with a little crunch on top. The flavor is creamy and mild. It’s an easy win for picky eaters.
Get the Recipe: Broccoli Casserole with Crackers

Loaded Broccoli Cauliflower Casserole

Loaded Broccoli Cauliflower Casserole takes 50 minutes and combines broccoli, cauliflower, cheese, and bacon. The sauce is rich and the topping turns golden and crisp. It’s hearty without being heavy. It disappears fast from the table.
Get the Recipe: Loaded Broccoli Cauliflower Casserole