6 Vegetable Side Dish Recipes

Colorful, easy, and perfect to serve with chicken, beef, pork, fish, shrimp, or salmon.

1. Roasted Broccoli with Garlic & Parmesan

Ingredients:
• 400 g broccoli florets
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 40 g parmesan cheese
• Salt & black pepper
• Lemon juice, optional

Instructions:
Preheat oven to 200°C / 400°F.
Toss broccoli with olive oil, garlic, salt, and pepper.
Spread on a baking tray.
Roast for 18–22 minutes, until slightly crispy.
Sprinkle parmesan on top and bake 2–3 more minutes.
Finish with lemon juice if desired.

2. Honey Glazed Carrots

Ingredients:
• 500 g carrots, sliced or cut into sticks
• 2 tbsp butter
• 1 tbsp honey
• 1/2 tsp garlic powder
• Salt & black pepper
• Fresh parsley

Instructions:
Boil or steam carrots until slightly tender.
Melt butter in a pan.
Add honey, garlic powder, salt, and pepper.
Add the carrots and toss until glossy.
Cook for 3–5 minutes until lightly caramelized.
Finish with parsley.

3. Green Beans with Garlic Butter

Ingredients:
• 400 g green beans
• 2 tbsp butter
• 2 garlic cloves, minced
• Salt & black pepper
• Lemon juice, optional

Instructions:
Steam or boil green beans for 4–5 minutes until bright green.
Melt butter in a pan and sauté garlic for a few seconds.
Add green beans, salt, and pepper.
Toss well for 2–3 minutes.
Finish with lemon juice if desired.

4. Roasted Asparagus with Lemon & Herbs

Ingredients:
• 400 g asparagus
• 2 tbsp olive oil
• Juice of 1/2 lemon
• 1 tsp parsley, oregano, or thyme
• Salt & black pepper
• Parmesan optional

Instructions:
Preheat oven to 200°C / 400°F.
Toss asparagus with olive oil, lemon juice, herbs, salt, and pepper.
Place on a baking tray.
Roast for 10–15 minutes, depending on thickness.
Top with parmesan if desired.

5. Mixed Roasted Vegetables

Ingredients:
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 1 carrot, sliced
• 2 tbsp olive oil
• 1 tsp oregano or rosemary
• Salt & black pepper

Instructions:
Preheat oven to 200°C / 400°F.
Place all vegetables on a tray.
Add olive oil, oregano, salt, and pepper.
Mix well and spread evenly.
Roast for 25–30 minutes, flipping halfway, until tender and slightly golden.

6. Creamy Corn & Vegetable Sauté

Ingredients:
• 1 cup corn
• 1/2 cup diced bell peppers
• 1/2 cup zucchini or carrots, diced
• 1 tbsp butter
• 2 tbsp cream cheese or heavy cream
• 30 g parmesan cheese, optional
• Salt & black pepper
• Parsley or green onions

Instructions:
Melt butter in a pan.
Add bell peppers, zucchini or carrots, and corn.
Sauté for 4–5 minutes.
Add cream cheese or heavy cream and mix until creamy.
Season with salt and pepper.
Finish with parmesan and parsley or green onions