20 Great Vegetable Recipes

Here are all the best vegetable recipes! These easy and healthy side dish recipes highlight the ideal ways to cook these tasty veggies.

Roasted vegetables

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?

Wait: looking for vegetarian and vegan dinners? Go to Best Vegetarian Dinners, Easy Vegetarian Recipes, Best Vegan Dinners, or Easy Vegan Recipes.

And now…the best vegetable recipes!

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:

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Roasted vegetables

Best Roasted Vegetables Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Diet: Vegan

Description

Here’s how to roast vegetables with the best seasoning blend! These epic roasted vegetables fill two sheet pans and take 30 minutes to roast. 


Scale

Ingredients

  • 1 medium head cauliflower (2 pounds)*
  • 1 crown broccoli (1/2 pound)
  • 1 medium red onion
  • 2 medium sweet potatoes (1 1/2 pounds)
  • 1 red pepper
  • 1 yellow pepper
  • 4 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons Old Bay seasoning**
  • 1 teaspoon kosher salt

Instructions

  1. Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. 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.

Notes

*Cut all quantities in half to make 1 sheet pan for 4 people.

**If you can’t find Old Bay, here’s how to make Old Bay it at home! Or, substitute in 1 teaspoon paprika and 1/2 teaspoon celery salt. 

  • Category: Side Dish
  • Method: Baked
  • Cuisine: Vegetables

Keywords: Vegetable Recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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