Quick and Easy Vegetable Sides

Filed under: Food on the Table, Easy Sides, Vegetables, Vegetarian

Does anybody have any favorite vegetable side dishes to recommend? I usually just steam green beans or asparagus and would like to add a little variety.

by Marcus (Food on the Table) over 3 years ago

Comments

  • Amanda (Food on the Table)
    Amanda (Food on the Table)

    When squash is in season, I think it's really easy to grill it, saute it, or roast it. You can prep with just s&p and EVOO. It takes about 5 minutes!

    over 3 years ago
  • Christi
    Christi

    I have a recipe for cooked carrots I LOVE that uses cumin, brown sugar, and lemon juice - it adds a nice flavor profile and there's just enough sweetness that the kids like them too!

    over 3 years ago
  • Matt
    Matt

    Try some caramelized pearl onions...it's been a long time since I've had them, but they're really good!

    over 3 years ago
  • Jamie
    Jamie

    I have a new recipe for onion casserole that is really good. Slice 5 sweet onions. Saute onions in 1 stick melted butter. Put in 9 x 13 baking dish. Layer with container of grated parmesan cheese. Top with sleeve of crushed Ritz crackers. Bake at 350 for 25 minutes.

    over 3 years ago
  • Tiffany
    Tiffany

    I'm all about sweet potatoes. I love to have baked sweet potatoes on the side, and as long as you plan ahead, they are a breeze to prepare!

    over 3 years ago
  • Lea Ann
    Lea Ann

    Cut up a cucumber, halve some cherry tomatoes, crumble in some feta cheese, Italian seasoning (like Mrs. Dash Italian) and some Olive Oil. Chill for awhile. Easy, delicious, and healthy. Make it even more healthy by sprinkling flax seed meal in there. No one will know it's there, but you'll get Omega 3s and fiber.

    over 3 years ago
  • Taren
    Taren

    A variation to steamed green beans is to saute onion and when it is translucent add the green beans and cook until warm. Add salt and pepper and a few splashes of balsamic vinegar. Sprinkle with fresh or dried parsley and serve. It is good warm or cold. We love it.

    over 2 years ago
  • ashton
    ashton

    I love Greek Potatoes. They're easy to make and really yummy. They also tend to sit well for a couple of days if you have leftovers. Really good with red meats or seasoned chicken.

    over 2 years ago
  • Patricia
    Patricia

    Greek Potatoes sound awesome....so what's in it? Recipe please! :)

    over 2 years ago
  • ashton
    ashton

    Oh, I realized I don't have a single recipe. I tend to just look up what's in them and go from there :3 I tend to use oregano, garlic, salt, black pepper, lemon juice, and sometimes a bit of evoo. Most recipes call for russet potatoes, which I do usually use in my potatoes, but sometimes to mix it up I use red potatoes.

    For the rest of the process, there are many recipes online, and I found a few that might work for you!

    Martha Stewart - http://www.marthastewart.com/recipe/greek-lemon-roasted-potatoes

    Bobby Flay - http://www.foodnetwork.com/recipes/bobby-flay/greek-potatoes-with-lemon-vinaigrette-recipe/index.html

    http://www.food.com/recipe/ellinikos-lemoni-patatas-greek-lemon-potatoes-90822

    Something I've never tried, but I'm always up for more garlic!!! - http://www.foodnetwork.com/recipes/skordalia-greek-potato-and-garlic-dip-recipe/index.html

    For something different, greek potato salad - http://www.foodnetwork.com/recipes/greek-potato-salad-recipe/index.html

    over 2 years ago
  • Jessica
    Jessica

    I'd love some recipes for basic sides - steamed broccoli w/lemon, etc. When it's dinner time I need to cook, and simple is better :)

    over 2 years ago
  • Elly
    Elly

    My family, who all thought they hated Brussels sprouts, always go for "Popcorn Brussels Sprouts." I don't have a recipe for it, so here's what I do: Take about half a dozen or so sprouts (depending on their size and how many people you're feeding), cut the hard ends off and slice the sprouts thinly. Saute them in a pan over medium-high heat with about 1 Tbsp. butter and a couple teaspoons of olive oil, stirring occasionally, until they start to caramelize, then hit them with a little crushed sea salt just before serving. My sprouts-haters eat them at least once a week.

    over 2 years ago
  • marie wiggins
    marie wiggins

    I love a dish smokesauges on grlic bread with onions peppers spinach tomatoes and cheese cook every thing in skilet ,toast garlic bread than put vegs and sausage on bread add cheese an but under brolier .watch don't burn very good.

    over 2 years ago
  • Joan
    Joan

    when I am tired of "same ol, same ol" I open a can of carrots, drain off the water, heat on in saucepan with 2 T margarine, butter. Add (about) a 1/4 cup sugar free maple syrup. Heat to bubbly.

    over 2 years ago
  • Anonymous
    Anonymous

    I've now tried most of these and they are so good. Loved the cucumber salad and carrots. Thanks!

    over 2 years ago
  • Shane
    Shane

    The cucumber salad does look good, and someone just gave me a big tub of cucumbers from their garden this weekend.

    about 1 year ago
  • Elizabeth (Community Guide)
    Elizabeth (Community Guide)

    a good peas recipe...cook frozen peas in chicken broth, add 2 cloves garlic and a chopped onion, cook until broth is reduced..so good!

    about 1 year ago
  • Annie
    Annie

    Roasting or grilling veggies is one of my favorite things to do. It brings out so much extra flavor. It may sound silly, but tossing carrots with olive oil, s&p and a little spice blend is awesome and the carrots are so much sweeter when they're caramelized. My picky hubby even likes brussel sprouts this way!

    about 1 year ago
  • Julianna
    Julianna

    Annie, i'm going to try brussel sprouts mixed with shredded carrots that way. I've made them before where I add soy sauce and honey and that cuts some of their distint "kick" (which is a bit too kick for me!). This sounds good too and the carrots will provide the sweet that I got from the honey.

    about 1 year ago
  • Donna (Food on the Table)
    Donna (Food on the Table)

    How about spaghetti squash? The spaghetti squash is so quick to do... just poke some fork holes all around and microwave it for 10-12 minutes. Split in half, remove the seeds, and season. Sometimes we have ours just with butter, S/P and a fresh grating of cheese, but you can also go a bit further and top it with some spaghetti sauce and mozzarella. The kids love it and it's a great side for pretty much any meat dish.

    about 1 year ago
  • Veronica
    Veronica

    steamed broccoli (you can buy the already washed and cut up in the bag), 1 table spoon of balsamic vinegar, butter (i use smart balance), lemon juice (and zest if you have the time), salt & pepper. Just steam the broccoli according to the bag instructions and then toss with the other flavors. If you want, you can sprinkle some parmesan over the top.

    about 1 year ago
  • Barb
    Barb

    Here's an easy sweet potato dish, too: just chunk the potatoes into 1" pieces and marinate in balsamic vinegar, olive or vegetable oil, a little tamari or soy sauce, a bit of chopped garlic or garlic powder, cumin, oregano and a nice drizzle of honey, then a squirt of lemon and a grind of pepper over the whole thing. Then just roast slowly until they're tender and just starting to caramelize a bit. Delicious with anything from burgers or chicken to Asian dishes!

    about 1 year ago
  • Barb
    Barb

    Here's an easy lentil salad I just posted about elsewhere: http://www.foodonthetable.com/discussions/601-simple-lentil-salad

    about 1 year ago
  • Kimberley
    Kimberley

    The honey-ginger carrots that are on here are really good!

    about 1 year ago
  • Lisa
    Lisa

    I love to dump a bag of frozen zucchini slices into heavy bottomed pot, and add some cherry tomatoes or just tomato slices, season and add some liquid, could be stock, white wine, water, whatever. 30 minutes or so in the oven and you have a good side. I'm not adverse to using any kind of frozen veggies I have around. Especially great in the dead of winter when fresh veggies are not so amazing.

    about 1 year ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table)

    The most well balance meal includes a protein, a starch (potato or rice dish) a green veggie and a sauce. Here are some of my favorite sides: asparagus (roasted - drizzle with olive oil and sprinkle with salt; or sauteed with butter, a little olive oil and garlic), broccoli (steamed then drizzled with lemon juice and butter; or stir-fried), brussel sprouts (steamed then tossed with butter and a little balsamic vinegar or lemon juice; or, roasted-drizzle with olive oil and salt), spinach (just wilt it with a little lemon juice, butter and garlic), zucchini and yellow squash (saute with butter, olive oil, shallot and garlic), baked tomatoes (YUMMY-just chop some garlic and shallot, mix with bread crumbs, drizzle with butter or olive oil and bake at 375 degrees for about 10 minutes) or sauteed bell peppers!

    about 1 year ago
  • Susan
    Susan

    We love sliced potatoes (sliced long ways) marinated in Italian dressing for about 30 minutes, throw them on the grill. Very yummy!

    about 1 year ago

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