MyPlate-inspired Vegetable Sides

Photo: Randy Mayor

Nutritious Vegetable Side Dish Recipes

Cooking Light is working with the Partnership for a Healthier America and USDA’s MyPlate to give anyone looking for healthier options access to thousands of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov. Find recipes at http://pinterest.com/MyPlateRecipes/.

Vegetables provide nutrients vital for health and maintenance of your body and should be consumed on a daily basis. MyPlate recommends buying fresh vegetables that are in season and choosing vegetables that are easy to prepare. To keep meals interesting, vary your veggie choices, and try crunchy vegetables, raw or lightly steamed.

First up are our Aromatic Slow-Roasted Tomatoes. Slow roasting is one of the best uses for winter tomatoes because it intensifies their sweetness.

View Recipe: Aromatic Slow-Roasted Tomatoes

Photo: John Autry

Moroccan-Spiced Baby Carrots

Warm spices like cumin and cinnamon play deliciously off the sweetness of the carrots.

View Recipe: Moroccan-Spiced Baby Carrots

Photo: John Autry

Dijon, Thyme, and Pine Nut Broccoli

Tangy dijon mustard, fresh thyme, pine nuts and lemon transform boring broccoli in this recipe that will satisfy even picky eaters.

View Recipe: Dijon, Thyme, and Pine Nut Broccoli

Photo: Kang Kim

Celery Root-Arugula Salad

It's a good idea to take a sharp knife to the gnarly celery root (also called celeriac), and cut it as finely as possible. If you have a mandoline, use it to make quick, even matchstick pieces. Although all celery root will be misshapen and scruffy looking, don't buy roots that are shriveled or that give to the touch.

View Recipe: Celery Root-Arugula Salad

Photo: Randy Mayor

Multibean Salad

This is an updated take on a traditional three-bean salad. Soybeans are rich in potassium, and matched with other good vegetable sources, this is a side dish that can add 430 milligrams of the mineral to your next meal.

View Recipe: Multibean Salad

Photo: John Autry

Smoky Haricots Verts and Mushrooms

Haricots verts are slender green beans; look for them trimmed and ready to cook in microwave-safe bags. If you can't find them, use regular green beans and cook a few minutes longer.

View Recipe: Smoky Haricots Verts and Mushrooms

Photo: Nina Choi

Quinoa Salad with Artichokes and Parsley

Grain salads make great side dishes. This quinoa salad with artichoke hearts, fresh thyme and parsley, and lemon zest is elegant enough for company, yet quick enough for weeknight dinners.

View Recipe: Quinoa Salad with Artichokes and Parsley

Photo: John Autry

Snap Pea and Radish Sauté

Cutting half of the peas in half gives the dish a lovely look, but you can skip that step and leave them all whole, if you like.

View Recipe: Snap Pea and Radish Sauté

Photo: Jonny Valiant

Garlic-Roasted Kale

Roasting kale is amazing—the leaves turn from a dusty dark green to dark emerald with brown-tinged curly edges that crunch. This vegetable side is delicious served hot from the oven; the leaves lose their crisp texture as the dish stands.

View Recipe: Garlic-Roasted Kale

Photo: Becky Luigart-Stayner

Grilled Vegetables with Balsamic Vinaigrette

Healthy antioxidant-rich vegetables get a flavorful punch when marinated in balsamic vinaigrette and grilled.

View Recipe: Grilled Vegetables with Balsamic Vinaigrette

Photo: Iain Bagwell

Arugula and Mushroom Salad

A lemon vinaigrette lightly coats arugula and mushrooms for an unbeatable combination. Make this side salad to complement your favorite pizza.

View Recipe: Arugula and Mushroom Salad

Photo: Iain Bagwell

Spicy Pickled Okra

It's easier than you think to pickle your own okra, and pickling is a great way to make use of an abundant garden harvest. Serve these spicy and crunchy pods as a side dish or part of a relish tray.

View Recipe: Spicy Pickled Okra

Photo: John Autry

Grilled Zucchini with Sea Salt

For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent, the zucchini is done.

View Recipe: Grilled Zucchini with Sea Salt

Photo: Brian Woodcock

Artichoke and Pea Sauté

Get a jump on the season with reliable freezer staples—artichokes and english peas—and turn out a supersimple, delicious, spring-inspired dish.

View Recipe: Artichoke and Pea Sauté

Photo: John Autry

Broccoli Rabe with Garlic and Golden Raisins

Sweet golden raisins and nutty roasted garlic pair beautifully with broccoli rabe.

View Recipe: Broccoli Rabe with Garlic and Golden Raisins

Photo: Romulo Yanes

Spicy Squash Pickles

These summer squashes offer meatier flavor and texture than traditional cucumber pickles.

View Recipe: Spicy Squash Pickles

Photo: Quentin Bacon

Jalapeño-Lime Slaw

This citrusy take on coleslaw is fresh and pleasantly spicy, making it an ideal side dish or burger or brat topping. Leave the seeds in more peppers for added fire, or seed all of them for a milder dish.

View Recipe: Jalapeño-Lime Slaw

Photo: Romulo Yanes

Quick Pickled Dilly Green Beans

A fresh alternative to pickled cukes, these crisp, crunchy treats make a zesty summer snack or condiment in a sandwich or salad. These picked green beans are easy to prepare and will keep up to a week in the refrigerator.

View Recipe: Quick Pickled Dilly Green Beans

Photo: Romulo Yanes

Steamed Sugar Snap Peas

With fresh herbs, butter, and a little salt and pepper, these steamed sugar snap peas turn into a sensational side dish in under 12 minutes.

View Recipe: Steamed Sugar Snap Peas

Photo: John Autry

Sesame-Miso Cucumber Salad

Miso is a thick soybean paste with a salty, slightly sweet flavor. Look for it in the refrigerated part of the produce section or with the dairy products, or substitute soy sauce.

View Recipe: Sesame-Miso Cucumber Salad

Photo: Nina Choi

Israeli Carrots

The vivid garlic-and-herb vinaigrette contrasts with the sweet carrots.

View Recipe: Israeli Carrots

Photo: Joseph De Leo

Asparagus with Balsamic Tomatoes

This asparagus recipe is a quick and easy side dish for a weekday night.

View Recipe: Asparagus with Balsamic Tomatoes

Photo: José Picayo

Braised Kale

To streamline prep, look for bags of prewashed, prechopped kale.

View Recipe: Braised Kale

Photo: Gentl and Hyers

Roasted Summer Squashes with Caper Gremolata

A traditional gremolata (garnish) features lemon rind, garlic, and parsley. We include briny capers in the mix to add excitement to this side.

View Recipe: Roasted Summer Squashes with Caper Gremolata

Photo: Becky Luigart-Stayner

Mixed Bean-Cherry Tomato Salad with Basil Vinaigrette

A bright assemblage of flavors, textures, and colors, this salad can be made early in the day and refrigerated until ready to serve.

View Recipe: Mixed Bean-Cherry Tomato Salad with Basil Vinaigrette

Photo: John Autry

Garlic and Red Pepper Asparagus

This flavorful vegetable dish is easy to make and tastes great with roasted or grilled meat entrées.

View Recipe: Garlic and Red Pepper Asparagus

Photo: John Autry

Arugula-Tomato Salad

Less is more. This simple salad comes together quickly and highlights the fresh flavors of seasonal produce.

View Recipe: Arugula-Tomato Salad

Photo: Johnny Miller

Grilled Eggplant with Roasted Red Pepper Sauce

If you're working on a charcoal grill set up for indirect heat, mound the coals to one side of the grill.

View Recipe: Grilled Eggplant with Roasted Red Pepper Sauce

Photo: Johnny Miller

Roasted Beets with Jalapeño Cream

A creamy jalapeño dressing livens up earthy roasted beets. Seed the pepper for less heat.

View Recipe: Roasted Beets with Jalapeño Cream

Photo: Johnny Miller

Cucumber Salad

Ready in just 10 minutes, this simple side salad is the perfect addition to a variety of meat-based main dishes.

View Recipe: Cucumber Salad

Photo: Randy Mayor

Cucumber-Peanut Salad

With just 52 calories per serving, this fresh and delicious side dish is perfect alongside burgers, chicken, or any summertime meal.

View Recipe: Cucumber-Peanut Salad

Photo: Iain Bagwell

Mardi Gras Slaw

The traditional colors of Fat Tuesday celebrations are purple, green, and yellow, and this vibrant slaw mimics that combo. Use a mandoline or very sharp knife to cut the cabbage, and you'll avoid the rather strong smell that often comes when you shred it.

View Recipe: Mardi Gras Slaw

Photo: Squire Fox

Watermelon-Cucumber Salad

Basil adds a fresh kick to this summery fruit and veggie salad. Watermelon and cucumber are both fluid-rich and will aid in hydration.

View Recipe: Watermelon-Cucumber Salad

Photo: Randy Mayor

Almond Green Beans

If you're looking for a fresh, fast side dish that requires only a few ingredients, look no further!

View Recipe: Almond Green Beans

Photo: Iain Bagwell

Marinated English Cucumber and Onions

If marinating overnight, slice the cucumber a bit thicker so it retains some crunch.

View Recipe: Marinated English Cucumber and Onions

Photo: Johnny Autry

Steamed Green Beans with Lemon-Mint Dressing

Instead of mint, tarragon or basil would be equally delicious. If desired, top with fresh lemon rind for a little extra zing. Try one of our variations: Red Pepper and Pesto Green Beans, Ginger-Sesame Green Beans, or Green Beans with Stewed Tomatoes and Spices.

View Recipe: Steamed Green Beans with Lemon-Mint Dressing

Photo: John Autry

Apricot, Cucumber, Pluot, and Lime Basil Salad

If you don't have lime basil, substitute any fresh basil plus 1/2 teaspoon grated lime rind. Plums will also work in place of pluots.

View Recipe: Apricot, Cucumber, Pluot, and Lime Basil Salad

MyPlate-Inspired Vegetable Sides

Nutritious Vegetable Side Dish Recipes

Moroccan-Spiced Baby Carrots

Dijon, Thyme, and Pine Nut Broccoli

Celery Root-Arugula Salad

Multibean Salad

Smoky Haricots Verts and Mushrooms

Quinoa Salad with Artichokes and Parsley

Snap Pea and Radish Sauté

Garlic-Roasted Kale

Grilled Vegetables with Balsamic Vinaigrette

Arugula and Mushroom Salad

Spicy Pickled Okra

Grilled Zucchini with Sea Salt

Artichoke and Pea Sauté

Broccoli Rabe with Garlic and Golden Raisins

Spicy Squash Pickles

Jalapeño-Lime Slaw

Quick Pickled Dilly Green Beans

Steamed Sugar Snap Peas

Sesame-Miso Cucumber Salad

Israeli Carrots

Asparagus with Balsamic Tomatoes

Braised Kale

Roasted Summer Squashes with Caper Gremolata

Mixed Bean-Cherry Tomato Salad with Basil Vinaigrette

Garlic and Red Pepper Asparagus

Arugula-Tomato Salad

Grilled Eggplant with Roasted Red Pepper Sauce

Roasted Beets with Jalapeño Cream

Cucumber Salad

Cucumber-Peanut Salad

Mardi Gras Slaw

Watermelon-Cucumber Salad

Almond Green Beans

Marinated English Cucumber and Onions

Steamed Green Beans with Lemon-Mint Dressing

Apricot, Cucumber, Pluot, and Lime Basil Salad