vegetable sides

Learn how to make the best roasted brussels sprouts that are perfectly crisp but still tender and not dried out! A quick and easy, super flavorful vegetable side dish.

Roasted Brussels Sprouts

brussels sprouts

olive oil

balsamic vinegar

maple syrup

salt

garlic, roughly chopped

Preheat the oven to 425 degrees F. Spray a large baking sheet with oil or line with parchment paper.

Prepare the brussels sprouts: Slice the stem off the brussels sprouts and slice them in half lengthwise.

Make the sauce: In a large bowl (large enough to hold all the brussels sprouts as well as the sauce), whisk together the olive oil, balsamic vinegar, maple syrup, salt and garlic.

Add the trimmed brussels sprouts to the bowl with the sauce and toss very well to coat. You could mix this all in the pan, but I find tossing them in a bowl first coats the sprouts better and improves the texture and flavor.

Add the coated brussels sprouts to the prepared pan, and turn them all to face down. This will help them stay more moist inside, while making them perfectly golden and crispy on the outside.

Roast for 20-25 minutes, until golden brown, a little crisp on the outside and still tender on the inside. Cooking time will vary depending on the size of your sprouts; large ones will take longer to cook. Serve immediately.

Roasted carrots drizzled with a little oil and finished with Feta, a drizzle of truffle oil, fresh lemon and lemon zest. My FAVORITE way to eat carrots!

Roasted Heirloom Carrots with Feta, Truffle and Lemon Zest

carrots (about 6 oz total)

kosher salt

black pepper (to taste)

.375 oz feta cheese

lemon

lemon juice

tsp white truffle olive oil

Preheat oven to 350°F.

Wash, dry and trim the stems of the carrots.

Place carrots on a baking sheet and drizzle with olive oil, salt and black pepper.

Bake until crisp-tender and browned, about 35 minutes.

While the carrots are still hot, season with more salt, drizzle the white truffle oil, top with lemon juice, lemon zest and crumbled feta.

Baked Sweet Potatoes, Avocado & Queso Fresco

potatoes

avocados

limes

pumpkin seeds

g Mexican queso fresco

Baked sweet potatoes, avocado & queso fresco

Peas, Beans, Chilli & Mint

½ a bunch of fresh mint (15 grams)

beans

peas

red chilli

Peas, beans, chilli & mint

We all have our favourite way to roast veg, but this method is a mega time and space saver. For maximum flavour, I’m keeping my carrot and parsnip skins on – try it for yourself and you’ll notice how much sweeter they taste. Pretty damn fabulous!

Roasted Root Veg

kg Maris Piper potatoes

carrots

parsnips

garlic

½ a bunch of fresh rosemary (15 grams)

Roasted root veg

I love the way Indian food brings out the wonderful perfumes and aromas in the spices. I’ve embraced that, bringing a different texture and flavour to a chopped salad. Great to eat, and fun to make. 

Indian Chopped Salad

fenugreek seeds

tesapoon mustard seeds

rapeseed oil

mango chutney

poppadoms

cucumber

spring onions

radishes

lettuce

cherry tomatoes

coriander

mint

Indian chopped salad

Everyone loves roasties – a few tricks and flavour combos will give you a real crowd pleaser

Perfect roast potatoes

1.5 kg Maris Piper potatoes

red wine vinegar

fresh rosemary

unsalted butter

sage

clementine

goose fat

thyme

bay leaves

Perfectly roasted veg can totally make a Sunday dinner – keep it simple with this classic combo.

Roast potatoes, parsnips & carrots

rosemary

My darkly decadent red cabbage is truly delicious with bold flavours that people are going to go nuts for. This sweet and sour combination is all about maximum impact with minimal effort. An absolute gem of a dish to bring colour to your table.

Chorizo & pear red cabbage

chorizo

fennel seeds

red onion

red cabbage (1kg)

pears

Coleslaw is something most of us have grown up eating, yet a lot of the time it must have been made so badly! With this in mind, I want to bring it back with a vengeance. I’ve used yoghurt instead of mayonnaise to bind the vegetables because it not only tastes better, in my opinion, but it’s also healthier. 

The best winter veg coleslaw

carrots different colours

fennel

light-coloured

celeriac

cabbage

shallot

extra virgin olive oil

250 ml yoghurt

mustard

herbs

Radish pickle

caster sugar

The acidity of the vinegar cuts through the sweetness of the parsnips beautifully here, and the combo of bay and honey adds a real festive feel. For the best results, don’t peel them.

Roasted parsnips

vinegar

runny honey

Without question, the humble fried potato, the chip, is a gastronomic phenomenon in itself. The ability potatoes have to get mega crispy on the outside and super-fluffy in the middle when cooked is so good. Skinny and shoestring fries are delicious, but a proper fat handcut chip is something else. It’s just a shame that they’re not very good for you, but, like a good old cake, life wouldn’t be quite the same without them. At home, we don’t cook chips very often, so when we do have them, we definitely want the real deal. So let me tell you how I make the perfect chip – if you’re going to do it, do it right.

The perfect chips

800 g Maris Piper potatoes

sunflower oil

Baby leeks have a lovely sweet flavour and when roasted become beautifully caramelised

Roasted baby leeks with thyme

baby leeks

thyme leaves

If you want to take this dish to the next level, invest time in cooking your leeks super-slowly until sticky and sweet. 

Cheesy leeks à la Oliver

leeks

ml single cream

g Cheddar cheese

Parmesan cheese

g brie

Another one to convert doubters, kale has such a different quality when roasted, compared to boiled. It goes crisp and crackly in some parts, and tender in others. An easy side with a subtle Asian flavour. 

Sesame-roasted kale

kale

sesame oil

sesame seeds

Cauliflower dhal

shallots

cauliflower

groundnut oil

curry leaves

mustard seeds

½ a dried red chilli

300 g yellow split peas

x 400 g tins of reduced fat coconut milk

This spectacular dish really heroes and focuses on the incredibleness of a big, fat, juicy cauliflower. It’s given the time, love and care you’d give to a prime cut of meat, which allows this dish to be a fantastic side dish, an amazing starter with toasted bread, or indeed a main course in its own right, served with bread, rice or pasta.

Pot-roast cauliflower

onions

anchovy

green olives (stone in)

500 ml Gavi di Gavi white wine

saffron (optional)

Spicy cucumber pickle

cucumbers cucumbers

banana shallots

turmeric

star anise

75 g caster sugar

ml vinegar

Not just for Christmas. Good enough to eat from the bowl as a snack, these roast sprouts are so moreish we reckon they’ll convert the haters! Make them into a vegetarian main by stirring through some cooked quinoa or bulgur wheat.

Parmesan Brussels sprouts

Brussels sprouts

chilli flakes

freshly grated Parmesan or vegetarian hard cheese

This moreish Mediterranean-style vegetable stew is perfect for a super-healthy midweek supper. 

Classic ratatouille

red onions

aubergines

courgettes

peppers

tomatoes

½ a bunch of fresh basil (15 grams)

x plum tomatoes

https://www.youtube.com/watch?v=J0lpBYnidrk

There's nothing better than a dollop of this incredible spicy piccalilli on your favourite cheese

Jamie's piccalilli

broccoli

red chillies seeds still in, finely sliced

green chillies seeds still in, finely sliced

g beans

onion

fine sea salt

mustard oil

cumin

nutmeg grated

mustard powder

flour

500 ml white wine vinegar

apples grated

mangoes peeled, stoned and roughly chopped

sugar

oregano

Asian Zucchini Noodle recipe is a a quick, healthy and delicious side dish that your whole family will love! E

Asian Zucchini Noodles

zucchini, spiralized

canola oil

peanut butter

soy sauce

ginger

brown sugar

Heat the oil in a wok or a large skillet over high heat.

Add the zucchini and cook while tossing for 3-4 minutes.

Whisk the ingredients together for the peanut sauce, then pour over the zucchini.

Toss and cook for another 3-4 minutes then serve.

Garnish with sesame seeds and/or red pepper flakes if desired.

I love zucchini noodles in general but this is the first sauce that made me forget that I was eating zucchini noodles! Spot on. Thank you.

This was a really tasty, really simple sauce. Makes a nice light lunch! I sauteed the garlic with the courgetti (as we call zucchini noodles over the pond)  so it wouldn't be too strong. :)

Luke Mangan does not disappoint with healthy, vegetarian recipes. This beetroot and haloumi salad makes a great dinner to start your week.

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The most viewed vegetable sides recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine