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Looking for ways to add more vegetables to your diet? Here are over 50 easy vegetable side dishes with everything from roasted veggies to salads and veggie fries!
If you know me, you know I love my veggies! Raw, roasted, grilled, air fried… I’ll eat vegetables prepared any way, which is why I wanted to create this roundup with the best vegetable side dishes on EBF.
It’s a great place to start if you’re looking to add more veggies to your diet! From roasted veggies to fries and salads there’s definitely a side for everyone.
Table of Contents
Tips for Making Vegetables Taste Amazing
Not a veggie lover (yet)? These quick tips can seriously level up the flavor and make veggies something you actually look forward to eating:
- Prep in batches. Roast a few trays of different veggies at once and stash them in the fridge for quick sides, bowls, wraps, or snacking all week.
- Season well. A little salt, garlic, and a splash of lemon juice or vinegar can make a huge difference. Don’t be afraid to go bold.
- Roast hot. Crank your oven to 425°F — that high heat brings out natural sweetness and gives you those irresistible crispy edges.
- Mix textures. Combine roasted and raw veggies in salads or bowls to keep things interesting and satisfying.
Diet Preference Key
DF = Dairy-free GF = Gluten-free V = Vegan
*Any recipe labeled V is also dairy-free.
Roasted Vegetable Sides
One of my favorite ways to eat vegetables is by roasting them! Roasted veggies are so easy to whip up, versatile and make for the perfect side dish for just about any meal.
- Roasted Broccoli GF, V
- How to Cook Spaghetti Squash (The Best Way) GF, V
- Roasted Sweet Potatoes GF, V
- Roasted Zucchini and Squash GF, V
- Roasted Asparagus GF, V
- Roasted Cauliflower GF, V
- Roasted Root Vegetables GF, V
- Roasted Cabbage GF, V
- Curry Roasted Cauliflower GF, V
- Easy Roasted Carrots GF, V
- Roasted Acorn Squash GF, V
- Roasted Butternut Squash GF, V
- Oven Roasted Okra GF, V
- Easy Roasted Beets GF, V
- Sautéed Beet Greens with Roasted Beets GF, V
- Cinnamon Maple Roasted Kabocha Squash GF, V
- Roasted Delicata Squash GF, V
- Roasted Frozen Broccoli GF, V
- Apple Cider Vinegar Brussels Sprouts GF, V
- Roasted Kabocha Squash Tots GF, V
- Balsamic Roasted Brussels Sprouts GF, V
Veggie Fries
I love all types of fries, but I especially love veggie fries! From butternut squash to jicama and zucchini, there are so many different vegetables you can use to make delicious fries, which make for a great side dish for burgers, sandwiches, protein and more!
Salads
If I had to pick one way to eat vegetables for the rest of my life it would be in the form of salads! I love my meal-sized salads, but adding a side salad to just about any meal is a great way to get your veggies in and amp up the nutrition of your meal!
- Roasted Sweet Potato Salad GF, V
- Three Bean Salad GF, V
- Classic Broccoli Salad GF
- Avocado Salad GF, V
- Garlicky Kale Salad GF, V
- Easy Spinach Salad GF
- Fig Salad with Arugula and Goat Cheese GF
- Low Carb Cauliflower Potato Salad GF, DF
- No Mayo Potato Salad GF, V
- Pesto Spaghetti Squash Salad GF
- Roasted Tomato Salad GF
- Sweet Kale Salad GF
- Zoodle Salad GF, V
- Vinegar Coleslaw GF, V
- Baby Beet and Clementine Salad GF
- Kale Caesar Salad
- Raw Collard Greens Salad GF, V
- Antipasto Salad GF
- Vegan Broccoli Salad GF, V
- Fennel and Celery Salad GF
- Deconstructed Guacamole Salad GF, V
- Green Bean Salad GF, V
- Roasted Vegetable Salad GF, V
- Roasted Broccoli Quinoa Salad GF
- Italian Chopped Salad GF
- Spring Quinoa Salad GF, V
Air Fryer Recipes
I love cooking veggies in my air fryer, especially when I’m looking to make a quick side dish for dinner. The end result is crispy, tender veggies that cook up in less time than in the oven!
- Air Fryer Asparagus GF
- Air Fryer Breakfast Potatoes GF, V
- Air Fryer Broccoli GF, V
- Air Fryer Cauliflower GF, V
- Air Fryer Brussels Sprouts GF, V
- Air Fryer Zucchini GF, V
Other Veggie Sides
From cauliflower rice and mashed cauliflower to zucchini pizza bites there are so many different ways you can prepare vegetables!
Favorite Vegetable Side Dishes from Readers
Here are a few veggie sides that get tons of love from readers:
- Baked Butternut Squash Fries: “This recipe is so good, I’m shocked it took me this long to discover it! I’ve done this with sweet potatoes and they’re good, but never had success with butternut squash getting crispy. They are so good even my “squash hating” 9 year old crushed these for a healthy burgers -& fries dinner. 12 out of 10 for this awesome find. Thank you!” – Comment from J Stone
- Roasted Sweet Potato Salad: “love this dish! I’ve made it twice and it’s so simple, hearty, and has lots of flavor! With some protein it’s the perfect lunch/dinner.” – Comment from Natashia
- Oven Roasted Okra: “My new favorite way to make okra! I have roasted it cut in rounds before, but this is better! Crispy and delicious! Like eating potato chips — you just want to keep eating them.” – Comment from Leila
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If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Roasted Summer Squash
Ingredients
- 2 small/medium yellow summer squash, chopped into ½ inch pieces
- 2 small/medium zucchini, chopped into ½ inch pieces
- ½ cup red onion, roughly chopped
- 1 Tablespoon olive or avocado oil
- 2 cloves garlic, minced
- sea salt and pepper to taste
Instructions
- Preheat oven to 425°F.
- Place squash, zucchini, onion, garlic and oil in a large bowl. Toss until the veggies are coated. Liberally sprinkle on salt and pepper and toss once more.
- Spread mixture out on a large rimmed baking sheet and roast for 30 minutes, tossing once around the 15 minute mark. Remove from oven and serve warm with protein of your choice.
Notes
- Avoid soggy squash: Summer squash holds a lot of water, so don’t overcrowd the pan. Give the pieces space so they can roast instead of steam.
- Serving tip: Roasted squash is great warm, but it’s also delicious tossed into salads, pasta, or grain bowls cold or at room temp.
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in a skillet or the oven to bring back some of the crisp edges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
