These vegetable side dishes are an easy, healthy way to round out any meal! Find tasty recipes for zucchini, green beans, broccoli, and more.
Vegetable side dishes are often my favorite part of dinner. No offense to the main course, but I find that vegetable side dishes are what make the meal fun. They add a pop of color, fresh flavor, and variety to the table. Even basic roasted broccoli is so tasty that I want to eat it straight off the baking sheet!
I’m sharing 25 of my go-to vegetable side dishes below. I’ve made all these recipes time and time again. Each one is simple enough to prep for a weeknight dinner, but also flavorful enough to serve at a holiday feast.
Try one the next time you want to add a serving of vegetables to a meal. You might be surprised how much you love eating your veggies!
25 Easy Vegetable Side Dishes
If you’re not already roasting veggies in the air fryer, now’s the time to start! They cook super quickly, and they have amazing crispy, caramelized edges. I love this colorful medley with Parmesan cheese, lemon juice, and fresh parsley on top.
A simple green salad is one of the freshest, easiest vegetable side dishes—no cooking required! Try this one with my lemon vinaigrette or homemade Italian dressing.
This 15-minute side dish is perfect for spring, when asparagus is at its best. Tender, juicy, and flavorful, it pairs well with any meal.
A touch of honey brings out the carrots’ natural sweetness.
I’m always trying to eat more leafy greens. This recipe makes it easy! In just 5 minutes, a whole bunch of kale wilts down into lemony, garlicky goodness.
If you’re looking for a delicious vegetable side dish for a fall or winter meal, roasted squash is a great option. I love all kinds—roasted butternut squash, spaghetti squash, and kabocha—but delicata squash is best for weeknights. You don’t have to peel it, and its small size makes it easy to chop. Best of all, it cooks in just 20 minutes!
Mashed potatoes aren’t only for Thanksgiving! This comforting side dish is simple enough to make on regular old weeknights too.
I think sautéed green beans are one of the most underrated vegetable side dishes. They’re crisp-tender, vibrant, and ready in 10 minutes. What’s not to love?! To take mine over the top, I toss them with a zingy lemon-Dijon dressing and fresh thyme.
Roasted broccoli’s crisp, browned edges make it completely irresistible. Even my kiddo goes back for seconds!
This refreshing salad feels elegant, but it couldn’t be simpler to make.
Complete with crackly exteriors and caramelized edges, these roasted Brussels sprouts are a fan favorite side dish. Season them simply with olive oil, salt, and pepper, or dress them up with lemon, thyme, and Parmesan cheese.
Tender, puffy, and beautifully browned, roasted sweet potatoes have always been one of my favorite vegetable side dishes. I’ll eat them with just about any meal, but I especially love them with a hearty kale salad or black bean soup.
Garlic powder and Italian seasoning add delicious savory flavor to simple roasted zucchini.
The secret to perfect sautéed mushrooms? Don’t stir them too much. As they make sustained contact with the hot pan, they become browned and lightly crisp.
Roasted cauliflower is one of the vegetable side dishes I make most often. It’s super hands-off (great for cooking with a kiddo around!), and the florets are tender, rich, and nutty. It never gets old!
They’re crispy on the outside, creamy in the middle, and packed with rich garlic flavor. Yes, you’re going to want seconds.
This 7-ingredient slaw is an easy way to add a bright pop of flavor to your plate.
Potatoes aren’t the only vegetable that can create a creamy, cloud-like mash. Cauliflower can too! This fluffy mashed cauliflower reheats perfectly, so it’s a great veggie side dish to make ahead.
Seasoned with tamari, balsamic vinegar, and fresh herbs, these roasted mushrooms have a meaty texture and rich, savory flavor. Make this recipe with cremini mushrooms for an everyday side dish, or use a mix of varieties for a special occasion.
You might not think to roast cabbage, but you totally can! This recipe is my favorite way to do it. Cut into “steaks,” the cabbage becomes crisp around the edges and meltingly tender in the middle.
These roasted beets are one of my favorite vegetable side dish recipes to make ahead. They’re wonderful chilled, so I often roast them off a day in advance. When I’m ready to serve, I simply slice them, drizzle them with olive oil, and sprinkle them with sea salt and herbs.
This veggie side dish will be the star of any meal! Crispy panko breadcrumbs, lemon, and fresh herbs elevate the tender sautéed summer squash.
This sweet, tangy salad has definite dill pickle vibes. Serve it as a side dish with black bean burgers or veggie burgers for a fresh summer meal.
You’ve tried grilled zucchini and grilled corn…but what about grilled tomatoes? Tender, juicy, smoky, and sweet, they belong in your rotation of vegetable side dishes.
Roasting is one of the easiest ways to cook eggplant…and one of the most delicious. These cubes are browned on the outside and melt-in-your-mouth tender in the middle. Serve them alongside any pasta, pizza, or simply cooked protein.
25 Easy Vegetable Side Dishes
Serves 4
- 1 zucchini or yellow squash, cut into ½-inch half-moons
- 1 red bell pepper, stemmed, seeded, and chopped into 1-inch pieces
- 4 ounces cremini mushrooms, quartered
- 1 small red onion, chopped into 1-inch pieces
- 1 carrot, sliced into thin rounds
- 1 heaping cup small broccoli florets
- 1 heaping cup small cauliflower florets
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- Freshly ground black pepper
- Lemon wedge, for squeezing
- Grated Parmesan cheese, for serving, optional
- Chopped fresh parsley, for garnish
Prevent your screen from going dark
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Preheat the air fryer to 375°F.
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Place the zucchini, red pepper, mushrooms, onion, carrot, broccoli, and cauliflower in a large bowl. Add the olive oil, Italian seasoning, garlic powder, salt, and several grinds of pepper and toss to coat.
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Add some of the vegetables to the air fryer basket, just enough to fit in a single layer. Transfer to the air fryer and cook for 10 to 15 minutes (I do 12), tossing halfway, or until the vegetables are tender and browned. Repeat with the remaining veggies.
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Transfer the air fried vegetables to a serving dish and squeeze with lemon juice. Top with grated Parmesan cheese, if desired, and garnish with fresh parsley.
