I believe that people who don’t like vegetables just haven’t found a good recipe for it yet.
Heating up a frozen bag of veggies has never been my thing (don’t get me wrong, there’s nothing wrong with frozen veggies), but when I learned there’s more to life than the bland side of green beans, I suddenly couldn’t get enough veggies. my plate.
None of these recipes are of my own original creation and have different versions, but I have adapted most of them in some way to suit my personal taste preferences.
I am convinced that this is the easiest side dish you can make for dinner.
First you have to choose your vegetables like carrots, green beans, zucchini, broccoli, etc. The only other ingredients you need are olive or avocado oil, salt, pepper, garlic powder and onion powder. You can also add additional spices that you prefer or remove those that you don’t like.
You need to preheat your oven to 425 degrees and line a baking sheet with aluminum foil. Wash the vegetables of your choice and peel or cut them if necessary. Then coat the vegetables with oil and season as much or as little as you like.
Roast them for about 20 to 30 minutes and they are ready to serve.
Cheese Baked Asparagus
I have to give this recipe to my aunt – when I was little she used to make this recipe and there was almost nothing left when we finished eating. The only ingredients you need are asparagus, mozzarella and Parmesan cheese.
Start by preheating the oven to 400 degrees. Then place the asparagus side by side on a baking tray and cover with both types of cheese. Bake asparagus until the cheese is golden brown, about 25 to 30 minutes.
Spicy Vegetable Quinoa Salad
There are many different versions of this quinoa salad recipe, but I came up with my own because I’m a big fan of spicy food. If the spicy flavor isn’t for you, you can still make this salad, but swap out spicy herbs for milder ones when seasoning the vegetables.
The ingredients you’ll need include red onion, a bell pepper, zucchini, one or two jalapeños, quinoa, olive oil, salt, pepper, paprika, cayenne, cumin, and a creamy chipotle sauce (optional).
First preheat the oven to 425 degrees and line a baking tray with aluminum foil. Finely chop all vegetables, brush with olive oil and season to taste.
You should roast the vegetables for about 20 to 30 minutes. Meanwhile, you can cook the quinoa according to the package directions.
Once both the quinoa is cooked and the vegetables are roasted, simply combine everything in one bowl. Finish the bowl with a creamy chipotle sauce or sauce of your choice. If you want to make this dish a meal instead of a side dish, simply add chicken or black beans as a protein source.
Diced vegetable salsa
This recipe became very popular on TikTok this summer thanks to Bria Lemirande under the name “Cowboy Caviar”, which has several variations that can be found online. However, Bria has since removed the recipe she shared, as the name sparked some cultural controversy due to the resemblance to the Spanish dish pico de gallo. Despite Bria’s dish being highly customizable and featuring over a dozen ingredients, excluding a tomato, the main ingredient in pico de gallo, I’m going to refer to the version I usually make as a diced vegetable salsa.
This recipe is packed with veggies and protein that makes it a great healthy snack or even a meal.
The ingredients I chose to make the base of my modified version of this dish are red, yellow, and orange bell peppers, corn, red onion, fresh jalapeños, black beans, goat cheese, and cilantro. The ingredients for the dressing are the same recipe Bria used, using the juice of three limes, ½ cup olive oil, ¼ cup red or white wine vinegar, a packet of taco seasoning, four tablespoons of hot honey, salt and pepper (Bria’s dressing also uses sugar, but I’d rather not add that).
I usually start making the dressing by combining all of the above ingredients to let the flavors combine. Then I wash and chop all the products and combine them in a large bowl.
Once all the base ingredients are added except the cheese, I drizzle the dressing over everything and stir. I added the crumbled goat cheese last.
You can eat this dish with chips as salsa, pour it over rice to make a bowl, or even roll it in a tortilla to make a burrito.
Sweet and sour Brussels sprouts Stir fry
This recipe was inspired by a side dish from the American Ale House restaurant in State College, PA. My father ordered this dish and I can honestly say it was the best Brussels sprouts I’ve ever had. I don’t know the exact ingredients the restaurant uses or how they prepare it, so I’m sharing my attempt to recreate the recipe.
The ingredients needed for this recipe are Brussels sprouts, red onion, paprika, butter, sweet and sour sauce or a thick teriyaki sauce, salt, pepper, crushed red pepper flakes (optional) and pine nuts or sunflower seeds (the original recipe uses pine nuts, but when I made again, I only had sunflower seeds which work just as well).
Start by cutting the Brussels sprouts in half and slicing the onion and bell pepper. Place all vegetables in a large pan with butter and season.
Sauté the vegetables until they start to get crispy and slightly charred. Once they’re charred, pour in as much or as little sauce as you like (I usually use just under half the bottle).
Cook until the sauce is bubbling slightly, then turn the heat to low, cover the pan and let the sauce simmer for one to two minutes. Empty the pan onto a plate or in a bowl and garnish with pine nuts or sunflower seeds.
These are just a few of my favorite vegetable recipes I’ve ever eaten. If you don’t like vegetables but want to add more to your daily meals, try one of these recipes!