Here are all the best vegetable recipes! These easy and healthy side dish recipes highlight the ideal ways to cook these tasty veggies.
Love eating veggies? Us too. Here at A Couple Cooks, we’ve made it our life’s work to figure out deliciously healthy ways to eat them. The best part? There are infinite ways to make vegetables taste incredible.
Here are all our top vegetable recipes that make each vegetable taste like a million bucks. There’s epic roasted broccoli that’s crispy and are as irresistible french fries, Caprese salad with fresh juicy tomatoes, and crispy Brussels sprouts that taste just like restaurant-style. For each vegetable, we’ve listed a few more of our favorites below, in case you need more inspiration. Ready to get to it?
First up: the best roasted vegetables recipe! This master recipe makes the most colorful sheet pans that will please even the most veggie-wary eaters. Make it for a crowd as a side, or roast up a few pans and eat off of them all week long. They’re healthy, plant based, vegetarian and gluten-free, and even better: beautiful and delicious!
Here’s the fastest way to get colorful veggies to jump onto your plate: the Ultimate Sautéed Vegetables recipe. The good old veggie saute is often done wrong: it’s super soggy, or completely bland in flavor. Think of that pile of limp zucchini and carrots you might eat at a wedding buffet. So why don’t we do a total makeover on the old veggie saute? These sauteed vegetables are beautifully colored, bursting with flavor and crisp tender in texture. They’re the perfect side dish you’ve never had.
Another great way to eat vegetables: in a stir fry! This stir fry vegetables recipe is colorful and tastes so delicious, you won’t want to stop eating. It’s great way to eat all the best healthy vegetables! Making a stir fry is easy, but you also need to know a few tricks to get it right.
Ready for the absolute BEST recipe for this green vegetable? Roasted broccoli. The florets are as irresistible as french fries (maybe more so!). They come out tender and charred, with an almost sweet flavor. Combine that with garlic and a few spritzes of fresh lemon juice, and wow! The flavor pops in a way you’d never imagine possible with this humble vegetable.
Perhaps sauteed carrots doesn’t sound like a mind blowing vegetable recipe. But these really are the perfect sauteed carrots! These are the most tender, buttery, savory, coins of carrots, with a hint of herbaceous fresh thyme and chives. They taste like the best carrots you’ve ever had: but they only have 3 ingredients and take 10 minutes.
Here’s a surprisingly vegetable recipe that deserves a spot on your plate: celery salad! This unique salad is so refreshing, you’ll become a convert from the first bite. Crunchy celery pairs perfectly with sweet apple, Parmesan shavings and a tangy vinaigrette. It’s bright, it’s crunchy, and it’s hydrating.
Wow, is this sauteed spinach recipe something to write home about! It's scented with garlic, wilted until it’s bright green in a bit of olive oil. It’s finished off with lemon juice to give it a brightness. The flavor is fresh and vibrant, not lifeless and mushy as you would expect. This healthy side dish uses 3 large bunches of spinach,
Here’s our favorite new way to cook mushrooms: baked in the oven! Yes, these roasted mushrooms can convert even mushroom haters into die-hard fans. Tender and meaty, topped with fresh herbs, you might not be able to stop eating them. A highly addicting vegetable recipe!
There’s no better way to showcase the best ripe tomatoes than this: Caprese salad! This salad represents Italian cuisine at its finest: beautiful ingredients combined in a way that’s both elegant and simple. Ripe tomatoes, fresh mozzarella and pepper basil make the best vegetable combination.
There’s not much better than a big pan of roasted cauliflower! Making this vegetable recipe transforms it into something transcendental. The flavor becomes sweet and buttery, and flavored with salt and garlic, it’s about as irresistible as french fries.
This effortless salad calls for only 6 ingredients, and the only fresh ingredients are green cabbage and mint. It comes out fresh and tangy, with a lemon mint flavor that keeps eaters coming back for more. It's truly a standout.
This vegetable recipe is all about fresh flavor: sweet bursts of corn, juicy tomatoes, and herbaceous basil pair with a tangy, light vinaigrette. If you’re like us…you won’t be able to stop eating it! Top with feta cheese crumbles if you like, or keep it as a plant based salad: it’s just as good either way.
These crispy Brussels sprouts are so crispy, you’ll think they were fried. But they’re baked! You know those crispy Brussels that you can get at a restaurant? These are just as good. They’re baked until impossibly crunchy, then tossed with a balsamic and honey sauce that brings in the tangy and sweet notes.
This beet salad works with roasted beets or even cooked packaged beets you can find at the store. And man is it good! This vegetable recipe has all the right elements: baby greens, creamy goat cheese and a tangy balsamic beet dressing. Basically, it’s salad perfection!
Meet your perfect healthy vegetable recipe: edamame! Edamame are soy beans you eat right out of the pod, squeezing them into your mouth with a satisfying pop. Protein-packed edamame can be served anytime: it’s great as a snack, appetizer, or easy side dish. This edamame recipe is basic but oh-so-tasty, mixed with garlic and toasted sesame oil and seasoned generously with salt.
Here's a favorite easy vegetable recipe: roasted asparagus! It’s so simple that you should be able to memorize it. Who needs to follow a recipe? It’s so simple: the asparagus is tossed with olive oil, salt, pepper, and lemon zest. The secret ingredient? Grated garlic, which infuses a delightful savory flavor.
This beautifully fresh vegetable recipe stars a nutrient dense leafy green: kale! This salad full of healthy ingredients: quinoa, kale, peppers, carrots: and then covered in a delicious, ultra tangy dressing! It’s so flavorful and keeps that flavor 3 to 4 days in the fridge.
Looking for the world’s best vegetable recipe? OK we jest, but these Parmesan potatoes are truly extraordinary. There’s the crunchy exterior, oven roasted to perfection. The interior is velvety and tender. And you know how Parmesan cheese gets all crunchy and savory when you heat it up? Yeah, those little crunchy bits are all over these potatoes, making them all the more irresistible.
Raw fennel has a crunch and black licorice flavor, making it perfect for salads (like this one). But its roasted self is something different altogether. Its flavor becomes sweet and caramelized: almost like roasted onions but even more irresistible!
This vegetable recipe is a home run every time! When we serve it, a chorus of “Wow’s” fill the room. (Really. Not hyperbole!) What makes it so great? It’s classic and has the perfect balanced flavor: perfectly savory, creamy, and tangy. Serve it up with tortilla chips and your guests — and you — won’t be able to stop eating it.
You barely have to do anything to rainbow chard to make it taste good! Just throw it in a hot pan with olive oil and garlic, then salt it to taste. It turns into an easy side dish in just 10 minutes. Top with pine nuts and Parmesan for an elegant side dish.
More resources for eating vegetables
Want to eat more veggies? Us too. We’ve got lots of resources for how to find the best recipes to eat them! Here are some of our favorites:
Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
Chop the vegetables: Chop the cauliflower and broccoli into florets. Chop the onion into 1/2-inch slices. Cut the sweet potato in half lengthwise, in half again lengthwise, and then cut each quarter into thin pie-shaped slices (see the photo). Chop the peppers into 1/2-inch strips, then cut the strips in half.
Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet. Drizzle half the olive oil onto each tray, then with half the seasonings onto each tray. Mix with your hands until evenly coated.
Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side. Transfer to a serving bowl or dish and serve immediately.
*Cut all quantities in half to make 1 sheet pan for 4 people.