Adding a seasonal veggie to your table is easy with these popular side dish recipes. With colorful fall produce like sweet potato, beets, cabbage and squash, these roasted, marinated or tossed vegetables not only taste delicious but bring along plenty of nutritional benefits too. Pair your dinner tonight with our Roasted Honeynut Squash or our Marry Me Melting Cabbage and see why EatingWell home cooks keep coming back!
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Garlic-Butter Zucchini
Photographer: Kyle Carpenter, Food: Giovanna Vazquez, Props: Keoshia McGhee.
This garlic-butter zucchini takes inspiration from the savory flavors of garlic bread but swaps the bread for tender roasted zucchini. The zucchini is scored to let the garlic flavor seep through into every bite. It’s roasted and then broiled until just golden, then finished with a butter mixture and a sprinkle of Parmesan and fresh herbs that adds that classic garlic bread flavor.
Roasted Cauliflower Salad with Lemon-Garlic Vinaigrette
Photographer Victor Protasio, Food Stylist Margaret Dickey, Prop Stylist Josh Hoggle.
This roasted cauliflower salad is a flavorful side dish that pairs with just about anything. The cauliflower is roasted alongside sweet bell pepper until golden and caramelized, giving it a nutty depth of flavor. It’s tossed with fresh herbs, leafy greens and briny feta cheese for an extra-creamy texture. This versatile salad can be served warm or at room temperature.
Simple Cabbage Salad
Photographer: Greg DuPree, Food Stylist: Ruth BlackBurn , Prop Stylist: Julia Bayless
Cabbage maintains a nice crunch when it’s tossed with an easy dressing in this simple cabbage salad recipe.
Marry Me Broccoli
Photographer: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
We know you’ll fall for this skillet Marry Me Broccoli after the first bite. This creamy broccoli dish takes after the popular Marry Me Chicken and features broccoli coated in a velvety, sun-dried tomato–infused sauce with a hint of garlic and Parmesan. Perfect as a side dish or a vegetarian main, this recipe is made with simple ingredients. Whether you serve it with crusty bread or over whole grains, it’s sure to win your heart!
Roasted Honeynut Squash
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
Honeynut squash looks just like mini butternut squash, but on the inside, you’ll find an even sweeter, deeper orange flesh. This simple roasting method enhances the natural flavor of the squash with butter and spices.
Marry Me Melting Cabbage
Photographer: Robby Lozano, Food Stylist: Amanda Hostein, Prop Stylist: Keoshia McGhee
We gave Marry Me Chicken a vegetarian twist by replacing the traditional chicken with tender cabbage wedges, all coated in a rich and flavorful sun-dried tomato cream sauce. Sop up every last bit of sauce with a crusty hunk of whole-grain bread, or make it a main dish and serve it over brown rice or whole-wheat pasta.
Bang Bang Broccoli Skillet
Photographer: Morgan Hunt Ward, Prop Stylist: Pheobe Hausser, Food Stylist: Jennifer Wendorf.
This Bang Bang Broccoli Skillet is a one-pot dish that’s quick to make and totally satisfying. Tender broccoli is tossed in a creamy, spicy-sweet bang bang sauce made with mayo, Sriracha and a sweet chili sauce. The sauce clings to the broccoli, coating each bite in rich, tangy heat for a standout side.
Marry Me Zucchini
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle.
This Marry Me Zucchini recipe is a creamy, cheesy zucchini-packed dish inspired by the popular Marry Me Chicken. This comforting dish is perfect as a hearty side. Serve it with crusty bread to soak up the sauce, or over pasta or brown rice for a fuller meal. It also pairs well with grilled chicken, salmon or a simple green salad.
Old-Fashioned Sweet Potato Casserole
Diana Chistruga
Thanksgiving isn’t complete without a homemade sweet potato casserole. We like to sprinkle chopped pecans on top along with the marshmallows for a bit of texture.
Garlic-Parmesan Melting Cabbage
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
The tender cabbage in this recipe melts in your mouth and picks up the flavors of garlic, Parmesan cheese and a little spice from crushed red pepper as it simmers in a creamy broth in the oven. Serve this easy dish with roasted chicken or pork.
Crispy Bubble Sweet Potatoes
Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley
These crispy bubble sweet potatoes turn every bite into a little celebration! Sweet potatoes are transformed into bite-size perfection with a crispy exterior and a soft, flavorful middle. The secret? A light coating of potato starch, which guarantees maximum crispiness. Serve these bites with ketchup, spicy mayo or your favorite dipping sauce.
Cheesy Sautéed Cabbage
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood.
This cheesy cabbage is a comforting side dish that turns shredded green cabbage into something special. Creamy havarti cheese melts onto the warm cabbage, creating a rich, velvety texture. A layer of crispy panko breadcrumbs adds just the right amount of crunch. This easy dish pairs well with roasted meats or fish.
Roasted Brussels Sprouts & Potatoes
Victor Protasio
Roasted Brussels sprouts and potatoes make a great quick and easy side dish for dinner, or you can turn it into a breakfast hash served with an egg on top.
Roasted Beets with Mustard Vinaigrette
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Clarie Spollen
Packed with flavor, roasted beets with mustard vinaigrette is a delicious side dish that brings out the natural sweetness of beets with a tangy, zesty kick. For a more substantial meal, add grilled or roasted chicken, or turn it into a vibrant salad and serve it over a bed of peppery arugula.
Anti-Inflammatory Sheet-Pan Roasted Veggies
Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
This medley of roasted vegetables is a colorful side packed with anti-inflammatory ingredients like carrots, butternut squash and Brussels sprouts. Purple sweet potatoes offer all the perks of regular sweet potatoes with an extra dose of anthocyanins, the pigments that deliver their deep color. If you can’t find purple sweet potatoes, regular sweet potatoes work just as well.
Crispy Garlic-Parmesan Smashed Brussels Sprouts
Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Josh Hoggle
These crispy garlic-Parmesan smashed Brussels sprouts balance tender, sweet Brussels sprouts with a crispy Parmesan crust reminiscent of frico (the lacy, crisp cheese snack). Seek out medium-size sprouts as they provide a tender interior and ample surface area for the crispy crust. Ensuring that all the sprouts are about the same size also means they cook evenly.
Sheet-Pan Roasted Root Vegetables
Photographer: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Sue Mitchell
One pan is all you need for a heaping pile of nutritious, tender and colorful roasted root vegetables. Whip up this recipe at the beginning of the week to use in easy, healthy dinners all week long.
Maple-Roasted Sweet Potatoes
Sonia Bozzo
In this healthy side dish recipe, sweet potatoes are tossed with maple syrup, butter and lemon juice and roasted until tender and golden brown. The delicious glaze that forms on these maple-roasted sweet potatoes transforms this ultra-simple dish into something sublime.
