Need a different side dish option that’s not a potato?
I get bored easily with eating the same thing over and over again. If this is true for you as well, or you just want some new tasty vegetable side dishes to spice up your meals, here are 6 of my favourites.
ITALIAN BRUSSELS SPROUTS
4 cups Brussels sprouts, quartered
2 tablespoons extra-virgin olive oil
1 large clove of garlic
Pinch of dried chili flakes
1 tablespoon Italian seasoning
Heat a large skillet over medium-high heat with olive oil. Add garlic, Italian seasoning, chili flakes and Brussels sprouts. Reduce heat to medium and sauté until Brussels sprouts are tender.
1 head cauliflower
½ cup soy or almond milk
1 tablespoon Dijon mustard
1 garlic clove
1 teaspoon onion powder
1 teaspoon dried thyme
½ teaspoon cinnamon
Pinch of sea salt and freshly ground black pepper
Steam cauliflower florets in steamer basket and steam until tender. Transfer all ingredients into blender or food processor and blend until smooth.
1 pound spinach, washed and stemmed
1 ½ tablespoons extra-virgin olive oil
2-3 garlic cloves, chopped
Pre-heat a large skillet over medium-high heat with the oil. Add the garlic, stirring continuously for 1 minute. Add the spinach, turning it until it is wilted.
ROASTED ROOT VEGETABLES
2 large carrots
1 large sweet potato, cubed
2 large red potatoes, cubed
1 tablespoon each of cumin, garlic powder, onion powder, smoked paprika
2-3 tablespoons extra-virgin olive oil
Preheat oven to 350 degrees F.
In a large bowl, add all ingredients and stir together until vegetables are thoroughly coated with spices. Spread out on baking sheet and cook in oven for 20 minutes, or until vegetables are tender.
ROASTED BEETS WITH CREAMY LIME TAHINI SAUCE
3 large beets, thinly sliced
¼ sesame tahini
Juice of 1 lime
Zest of 1 lime
½ cup extra-virgin olive oil + extra for roasting beets
½ cup apple cider vinegar
1 inch piece of fresh ginger, skin removed
1 teaspoon ground cumin
1 clove of garlic,
Preheat oven to 400 F.
Start with roasting the beets. Place sliced beets into a large mixing bowl and toss with a couple tablespoons of extra-virgin olive oil. Mix until thoroughly coated. Lay them out onto a baking sheet and bake in the oven for 30-40 minutes, until they start to turn dark and little crispy around the edges. Flip them halfway through the cooking time.
While the beets are roasting, making the dip. Place the garlic and ginger into a food processor and process until minced. Add the remaining ingredients and blend until smooth. Remove from food processor, scraping down the sides and place in a serving bowl.
Remove beets from oven, place on a serving platter and serve with sauce.
1/3 cup apple cider vinegar
1 tablespoon onion powder
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Cayenne pepper, to taste (I use about ¼ teaspoon)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce (if you are concerned about this not being vegetarian, there are vegan options available)
Black pepper, to taste
2 small head of cauliflower, broken into bite sized pieces
Preheat oven to 375 degrees F.
In a large mixing bowl, whisk together all of the ingredients, except for the cauliflower, until sauce is smooth.
Add cauliflower to bowl and mix until cauliflower is thoroughly coated. Add more vinegar for desired consistency and double or triple the recipe for larger portions.
Larger portions will keep in the fridge for about a week.