Who is ready to do away with the classic holiday side dishes? Before we offend anyone, you do not have to get rid of grandma’s recipes or anything like that. Instead, maybe you can include different sides at your holiday meals or parties this year. Too often do vegetables take a back seat at the holiday spread. If you see veggies on the table, they are most likely stripped of nutrients and prepared in an unhealthy way. This recipe departs from a dish of boring steamed carrots and pivots to change peoples’ minds about carrots. They will be an instant classic at your table!

It is very easy to roast vegetables that have a lot of flavor. The tricky part of roasting vegetables is cooking them evenly. The easiest way to get an even cook is to cut them uniformly. Thicker pieces will obviously take a lot longer to cook than thinner pieces. For this carrot recipe, you cook the carrots whole after peeling them. If the carrots you purchase are thick, feel free to cut them in even sticks to ensure an even roast. By the time the carrots are done, you want them to be fork-tender and caramelized, but not mushy. That is why the roasting time depends on the size of the carrots.

Now, tarragon is an underutilized herb in most households, but a lot of people don’t know how to use it. You only see fresh tarragon in teh spring and summer, but you can purchase dried tarragon any time of year. Tarragon has a subtle taste and is popular for flavoring, its medicinal properties, and for its fragrance. It pairs well with asparagus and carrots and goes great in soups and stocks. It is also rich in manganese, which is an essential nutrient that reduces oxidative stress in the body and plays several roles relating to metabolism, growth, and brain health.

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Finally, a potato side dish that does not have dairy! Potatoes are a staple ingredient in many kitchens around the world. There are Yukon gold potatoes, sweet potatoes, yams, Russet potatoes, red skin potatoes, and purple sweet potatoes. You can use potatoes in myriad ways, roasting them, boiling them for a mash, frying them, etc. We think, and although this recipe is a bit more tedious, that Hasselback potatoes are top tier. Do they contend with your favorite potato side dish? You’ll have to be the judge of that.

We love these Hasselbacks because they are visually exciting and taste incredible. Load them up with spices and feel free to add your own set of herbs to enhance the dish. As far as cooking goes, the process is very easy. You roast the potatoes in the oven at 400 degrees Fahrenheit for about 20 minutes and that’s that. The tedious element is how you cut the potatoes. The first thing you have to do is make sure that your knife is sharp. If your knife isn’t sharp, the preparation will be a lot more difficult. Once you have a sharp knife, take two wooden spoons and lay them flat on a cutting board.

One by one, place your potatoes between the handles of the spoons, ensuring that the potato is elevated about the cutting surface. Slice eighth-inch thick slices along each potato, making sure that you hit the spoon handles, not the cutting surface. Once your potatoes are successfully cut, toss them in a bowl with the olive oil and seasonings. Make sure you coat them liberally! Bake in the oven until soft (about 20 minutes) and then enjoy immediately.

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There aren’t many vegetables that are as versatile, nutritious, and addictive as roasted Brussels sprouts. If you disagree, then you have not had the perfect roasted Brussels sprouts. They can be tricky to roast, so you often end up with overly soggy, overcooked Brussels sprouts. You’ll be amazed at what a little olive oil, sea salt, and black pepper can do to your sprouts. The exteriors will caramelize and the interiors will be beautifully soft. Feel free to add a squeeze of lemon juice to the Brussels sprouts when you serve them.

Should you cut your Brussels sprouts in half before you roast them? Well, we’ve got all the secrets to cooking a great pan of Brussels sprouts. If you want your sprouts to have a crunchy exterior, you should cut them in half before you roast them. If they are very large, you can quarter them. Cutting them allows water to escape, which prevents them from being soggy inside. At 425 degrees Fahrenheit, roast your Brussels sprouts for roughly 18-20 minutes tops. Keep an eye on them to avoid burning or undercooking them.

Spread them out into a single layer on a rimmed baking sheet. If the Brussels are too close together or overlapping then thy will steam instead of crisping. Place them cut-side down to start the roasting process. About halfway through the roasting process, make sure to flip them to ensure an evenly crisp exterior. Once you remove them from the oven, you can serve them with your entree. These make for a great Thanksgiving side dish, and don’t contain the calories and fats that other classic sides have. Elevate the flavor with a little lemon juice or balsamic glaze. Please enjoy!

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Being on a raw vegan diet does not mean that you have to completely give up all of your favorite foods. You can still enjoy tacos, burgers, wraps, and more, so long as you make raw vegan versions. For example, use romaine leaves in place of tortillas and use walnuts and other spices to create the taco “meat.” Do you love crispy sweet potato fries with a luxurious dipping sauce? Well, now you have this recipe, which is completely raw vegan and acceptable to eat while cleansing.

Sometimes, sweet potato fries do not taste great, or they taste good but then your body doesn’t agree with them. Perhaps you feel bloated after you eat a big serving of them, especially if they come with an aioli, which is a mayonnaise-based sauce. All the deep frying and saturated fat from the mayo also cancel out any health benefits that the sweet potatoes were going to provide. These dehydrated sweet potato fries, though, retain their nutrients, even though they aren’t as crispy as traditional fries. Additionally, there is no mayonnaise in the dipping sauce!

Sweet potatoes are naturally rich in vitamin C and vitamin A. Just one cup of baked sweet potato provides 213% of the recommended daily intake (RDI) of vitamin A! Sweet potatoes may also support gut health, as they contain antioxidants and soluble fiber. Eating fiber-rich foods can help soften your stool and make it easier to eliminate. The antioxidants in sweet potatoes have demonstrated an ability to promote the growth of healthy gut bacteria, which may reduce the risk of conditions like infectious diarrhea and irritable bowel syndrome.

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If you didn’t have a reason to fire up the grill, now you do. This grilled vegetable medley is simple to make and exhibits that smoky, charred flavor you want as summer comes to a close. You can turn these grilled veggies into a side dish or make a unique salad. The choice is yours, and we hope that you put your own creative spin on it, as everyone is their own grill master. Just make sure that you don’t burn your veggies to a crisp. You want them to retain some chew and juiciness. Cooking them for too long can dry them out and complete zap them of all their nutrients.

This medley uses red, green, and orange bell peppers, red onion, and zucchini. Feel free to add white button mushrooms, cherry tomatoes, or replace the zucchini with yellow squash. You can even slice up some eggplant if you want! Although we seasoned these veggies with the staples (sea salt, pepper, garlic powder, and onion powder), you can add other herbs that you enjoy. Great herbs to add include rosemary, thyme, oregano, and parsley.

For grilling, we high recommend that you use a grill basket. A grill basket makes it very easy to keep your veggies from falling through the grates. You can also use a skillet-like basket, or a closed basket with lids and handles. That allows you to flip your vegetables. If you do not have a grill, feel free to use a cast iron grill pan and cook the vegetables on the stove. A grill pan will give you the same char marks, just without the open fire char. Both are viable options!

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You have to love a sheet pan meal or side dish. Much like a one pot meal, a sheet pan meal is convenient, easy, and doesn’t require many dishes. No need for separate pots and pans! Ain’t nobody got time to do all of those dishes! So…we are pulling off this trusty side dish that requires minimal prep time and very few dishes. Unsurprisingly, it tastes pretty amazing straight off the pan!

This side dish features tender roasted baby potatoes, a flavorful and zesty lemon dressing, and soft asparagus that have a slight crunch. The addition of fresh lemon wedges on the sheet pan helps impart more lemon flavor into the potatoes and asparagus. It’s a great entree or side dish for anyone following a vegan or vegetarian diet. Should you want to add different vegetables to this pan, you can do so, but make sure not to overcrowd the pan. If you find that your pan is too crowded, divide the vegetable mixture across two separate sheet pans.

The only thing to keep in mind with this recipe is that you may want to cut the vegetables so that they are uniform in size. If the baby potatoes are small enough, you may want to halve or quarter them so they cook evenly with the asparagus. Otherwise, you can boil the baby potatoes for about five minutes before baking them. Cutting them into smaller pieces means no boiling and fewer dishes for you to wash. Choose wisely and enjoy the recipe!

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Isn’t it interesting that Brussels sprouts used to be the vegetable that everyone loved to hate? Grandmothers steamed them in the kitchen and the house smelled terrible, making you detest this nutrient-dense cruciferous vegetable. In recent years, though, Brussels sprouts have risen to popularity. It’s difficult to go to a restaurant and not find some version of Brussels sprouts on the menu. More often than not, they are usually an appetizer dish served with a creamy dressing of sorts.

One factor that deters people from making Brussels sprouts at home is that they never seem to be the same as they are in restaurants. How do you achieve the perfect combination of being perfectly crispy on the outside and soft on the inside? Some people steam or boil them prior to roasting them, which cooks the Brussels and then all you have to do is broil them for optimum char. This is a multi-step process that can be a hassle, which brings us to the beautiful invention that is the air fryer.

Roasting Brussels sprouts in the air fryer is a much faster cook than roasting them in the oven. The same magic from the oven happens in the air fryer as well, in a fraction of the time! Because balsamic vinegar and Brussels sprouts are a match made in heaven, we’ve done our best to create an appetizer or side to remember. They are crispy and have a classic sweet tang that your taste buds will love. If you enjoy this vegan recipe, let us know in the comment section!

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Curtido is a fermented Salvadorian slaw made with cabbage, carrots, onions, and oregano. It is easy to make and is chock-full of beneficial probiotics that encourage healthy digestion. It typically accompanies pupusas, but you can enjoy it on its own as a healthy side dish. In fact, curtido has a slightly crunchy texture and fresh and clean flavor that is highly addicting!

The great thing about curtido is that the flavor only gets better the longer it ferments. It will keep fresh in the fridge for months, so long as you preserve it in an airtight container. Think of this side dish or condiment like the Central American version of sauerkraut. It’s fun and easy to make, and you can customize it based on your taste preferences. For example, this recipe includes optional slices of jalapeño, but you don’t have to include it if you don’t appreciate spice. We have to say that it gives it a powerful kick that is pleasant and addicting.

The key to making a great curtido is slicing the ingredients evenly. Much like coleslaw, you don’t want super think slices of carrot mixed in with thin cabbage slices. For this reason, remove a couple outer leaves of cabbage and save them for jarring. At that point, you can use a mandoline slicer or cheese grater to shred/grate the ingredients. Jar the ingredients and let the fermentation begin!

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We want to make a claim right out of the gate: there is nothing wrong with existing holiday side dishes. We simply want to help you take your side dish game to the next level with these roasted rainbow carrots. Not only do they provide an assortment of colors, but they also provide a new set of flavors that are quite autumnal. With each bite, you get notes of sweetness, nuttiness, tanginess, and aromatic herbs.

Do multi-colored carrots taste different than the orange ones you are familiar with? Some people say that all of the colors taste the same, while others argue against that notion. Typically, yellow carrots have a sweeter flavor with a slightly earthy undertone. White carrots are quite mild, while purple carrots may have a peppery flavor, but they can also be quite sweet. The contrasting flavors makes each bite a unique experience, especially when you have the maple tahini drizzle, fresh parsley, and pomegranate arils on top.

You roast the carrots on their own, seasoning them with sea salt, black pepper, and a little olive oil. Once they are soft and browned, you can remove them from the oven. When it comes time to plate the carrots, drizzle the maple tahini sauce over them, sprinkle with freshly chopped parsley, and optional pomegranate arils. The parsley adds an herbaceous flavor, while the pomegranate complements the sweet carrots with a slightly tart flavor. It is visually stunning and the perfect side dish for your holiday meals.

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Everyone loves fries, not matter if they are shoestring, crinkle cut, waffle-shaped, or thick cut. Fries from fast food establishments, however, are typically fried in unhealthy oils and then overly salted. If you want to enjoy fries and get more nutrients out of this classic side dish, you need a recipe like this one. You can easily transform the butternut squash into fries! Baked butternut fries are paleo-friendly, vegan, gluten-free, and wonderfully crisp on the outside and pillowy on the inside.

Similar to sweet potato fries, butternut fries are inherently sweeter than your standard potato. To balance that sweetness, add savory spices and seasonings. Butternut squash and thyme are a classic pairing, and you cannot forget the sea salt, paprika, black pepper, and garlic powder. Butternut squash contains a lot of fiber and is much lower in calories than potatoes. Plus, they offer lots of vitamin A, vitamin C, and magnesium. As long as you don’t burn the fries to a crisp, you’l be able to reap their health benefits.

Now, to ensure an optimal crispy exterior, you dust the butternut fries with corn starch. Let them sit in the corn starch for about 10 minutes and then shake off excess before seasoning. Once you season the fries, scatter them across a baking sheet, drizzle with olive oil, toss to coat, and then bake in the oven. You have to keep an eye on the fries to ensure that they cook evenly. Ideally, flip halfway through and then you can broil them for about five minutes at the end to crisp them up. Best served with a lemon garlic sauce (click here for recipe).

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