healthy side dishes

Turnip - Fries are a healthier twist on a traditional french fry made with nutrient-rich, low-carb turnips and roasted in an air fryer or convection oven.

Air Fryer Turnip Fries

lbs turnips (peeled and sliced to 1/2 inch sticks)

cornstarch

olive oil

paprika

garlic powder

onion powder

tsp salt

tsp black pepper

smooth cottage cheese

salsa

tsp chipotle chilli powder

Preheat air-fryer or convection oven to 450F.

Peel and slice turnips to 1/2.  Add them to a large bowl and toss with 2 tbsp of cornstarch to lightly coat.

In a small bowl add 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp salt and 1/4 tsp black pepper.  Mix to combine and pour over turnip sticks.  Mix well to evenly coat the turnips.

Place the turnip pieces in the air-fryer basket and then on top of the baking sheet or likewise in the oven.  Air-fry or bake for 20-25 minutes.  Turn halfway through and continue cooking until turnip fries are softened and crispy on the edges.  Remove from the air-fryer or oven.

While the turnip fries are cooking in a small bowl add 1/2 cup of smooth cottage cheese, 1/4 cup salsa, 1/2 tsp garlic powder and 1/4 tsp chipotle chilli powder.  Mix well.  Serve as a dip for turnip fries.

Healthy Baked Parsnip Fries, a great side dish alternative to the good old potato fries. With a nice blend of paprika, parmesan, parsley, garlic powder, salt and pepper, plus a dash of olive oil, these parsnip fries are simply delicious. The parsnip fries have a nice crunch on the outside, while the inside is tender and fluffy. Serve them with your favourite roast for any occasion.

Baked Parsnip Fries

parsnips

tbsp olive oil,

parsley

Preheat the oven to 200 degrees Celsius (390 Fahrenheit).

Peel and cut the parnips into sticks.

Mix together the olive oil, paprika, salt, pepper and garlic powder, then drizzle it over the parsnips.

Toss to coat, grease two baking trays with olive oil, then arrange the parsnip sticks in one layer, leaving at least half a centimetre between them.

Bake one tray at a time, first for 15 minutes, then flip the parnip fries on the other side, and bake for a further 2-3 minutes.

Serve hot with parmesan and parsley.

A pumpkin stuffed with cheese, spinach and nuts makes a great addition to your Fall and holiday menu.&nbsp;&nbsp;

Cheese Stuffed Pumpkin

Pumpkin

Garlic (chopped)

Spring onions

Emmental cheese (grated)

Cheddar cheese (grated)

Walnuts (chopped)

Spinach (fresh)

Heavy Cream

Chilli flakes (optional)

Nutmeg

Salt

Black pepper

Preheat the oven to 180C/350F degrees.

Line a baking tray with parchment paper (or baking dish)

Cut the lid off the pumpkins and place to the side.

Scope out the seeds and stringy flesh.

Season the inside of the pumpkins with salt, pepper and the nutmeg.

Mix the cheese, garlic, spinach and walnuts in a bowl.

Place the filling into the pumpkins and pack down.  Push as much as you can in.

Pour the cream over the topping, slowly, to let the cream work its way down.

Sprinkle the chilli flakes on top of the filling.

Place the pumpkin lids on top and bake for 2 hours.

Eat and enjoy!

The perfect side dish for spring, filled with sweet peas, asparagus, fresh herbs and goat cheese!

Creamy SpringTime Farro Salad

Bob’s Red Mill Farro

water

asparagus,

sweet peas

goat cheese, crumbled

almonds

garlic clove,

thyme

white balsamic vinegar

mustard

salt & pepper

Add Farro and water to a large pot. Bring to a boil, then reduce heat and let simmer for 30 minutes. Drain out any excess liquid.

Fill another medium size pot with water. Bring to a boil. Add asparagus and sweet peas to pot, cook vegetables for 3-4 minutes. Remove and immediate add to a large bowl filled with water and ice to blanch the vegetables and stop the cooking process. Drain out water. Set aside.

For the dressing: in a small bowl add garlic clove, fresh thyme, white balsamic vinegar, olive oil, ground mustard, salt and pepper to taste. Whisk until combined.

In a large serving bowl, add Farro, asparagus, peas, crumbled goat cheese, sliced almonds and dressing. Toss to combine everything and serve.

I almost never leave comments but I just made this yummy grain salad and I needed to say how much I enjoyed  this. The combination was delicious and the dressing was a perfect addition. I’m going to check all your recipes!

Crisp-tender, fresh snap peas are sauteed quickly with sesame oil and soy sauce, for a fast and flavorful dish with oodles of flavor.

Sesame Snap Peas

avocado oil,

sesame seed oil

soy sauce

Salt and fresh ground black pepper, (to taste)

Toasted sesame seeds, (for garnish)

Heat the avocado oil and sesame oil in a frying pan set over high heat.

Add the snap peas to the hot oil; turn down the heat to medium-high, and cook for about 2 minutes, shaking the pan and tossing the snap peas as needed.

Stir in the soy sauce and cook for 20 seconds.

Remove from heat; cover and set aside for 5 minutes.

Stir and taste; season with salt and pepper, if needed.

Garnish with sesame seeds.

Serve.

Cranberry Quinoa Salad is a healthy recipe that involves simple ingredients like fresh herbs, almonds, and feta cheese. With a delicious lemon dijon dressing, it's the perfect refreshing side dish or main course! Ready in less than 30 minutes.

Cranberry Quinoa Salad

dry quinoa, rinsed.

veggie broth

cranberries

green scallion

feta cheese

lemon juice

Tbsp. honey

garlic,

tsp dijon mustard

tsp pepper

Rinse your quinoa in a fine mesh strainer and then add to a saucepan.

Bring to a rolling boil, then stir and turn the heat down to low and cover.

Turn off heat and let sit for about 5 minutes.

After 5 minutes, open lid  and fluff with fork.

Your quinoa should have absorbed all the water, if not, return to heat for a few more minutes.

Whisk together oil, lemon juice, garlic, dijon mustard, salt and pepper in one bowl.

Once quinoa as completely cooled, add cranberries, green scallion, almonds, feta cheese, and parsley. 

Serve immediately or cold. This salad gets better the longer it sits in the fridge!

Mmmmm! I made this for meal prep and it was awesome. Switched the almonds to pecans because that was what I had. I also added vegan shredded chicken seitan to make it a little more of a main dish. Made 5 perfect sized portions. Perfect lunch!!

This is one of my favorite salad recipes…easy, healthy, and super tasty!  Everyone I have served it to loves it.  Thank you for a delicious recipe worthy of repeating!

https://content.jwplatform.com/videos/BeM8YM87.mp4

A healthy recipe for cranberry quinoa salad that is as easy as tossing simple ingredients like fresh herbs, almonds, and feta cheese together, making a lemon dijon dressing to mix, and enjoying in less than thirty minutes!

This easy fall salad boasts a myriad of flavors and textures for a delicious side dish or light meal! Serve it up at your family gatherings for a healthy vegetable option.

Pear Apple Avocado Spinach Salad

baby spinach or spring green mix (chopped)

apple

pear

avocados

onion

feta cheese cheese

Tbsp avocado oil

walnuts

Tbsp maple syrup

cinnamon

sea salt

extra virgin olive oil or avocado oil

balsamic vinegar

tsp dijon mustard (optional)

Add the ingredients for the balsamic vinaigrette to a small blender such as a NutriBullet or Magic Bullet and blend until completely combined. If you don’t have a small blender, simply whisk everything well in a small bowl. Store in an airtight container in the refrigerator until ready to use.

Transfer all of the ingredients for the candied walnuts to a small skillet and heat over medium-high heat. Stir nuts occasionally and continue cooking until they begin to appear sticky and caramelized, about 3 to 5 minutes. Be sure to continuously monitor the walnuts without walking away because nuts burn easily in a split second. Immediately transfer the walnuts to a bowl and set them aside. You can leave the walnut halves whole or you can chop them into smaller pieces. I recommend chopping them.

Chop the spinach (or spring greens), apple, pear (discarding the cores), avocado, and red onion into small sized pieces and transfer them to a large bowl. You can either use a large mixing bowl or the large serving bowl you intend to serve the salad in. Add in the feta cheese, dried cranberries, and candied walnuts.

Drizzle your desired amount of dressing over the salad and toss well until everything is coated.

Serve salad alongside your main dish, and enjoy!

This healthy vegan potato salad is infused with fresh rosemary and made even more irresistible with lemon, crisp-tender green beans, and an easy oil-free mayo. Add vegan bacon crumbles to make it extra special! This healthy side dish is perfect for any occasion, from backyard cookouts to dinner parties.

Vegan Rosemary Potato Salad (Oil-Free)

rosemary

Oil-Free Vegan Mayo (Or sub ½ to ⅔ cup store-bought vegan mayonnaise.)

gold potatoes,

fine sea salt

green beans

black pepper

Remove the leaves from one sprig of rosemary. Discard the stem, and finely chop the leaves (you should have about 1 tsp chopped). In a small bowl whisk together the mayo, chopped rosemary, minced garlic, lemon juice, and a generous pinch of salt and pepper. Set aside.

Place cut potatoes in a large pot. Fill with water so that the potatoes are covered by about 1 inch. Add the remaining rosemary sprig and 1 teaspoon of salt to the pot. Cover and bring to a boil. Once boiling, uncover, reduce heat to a simmer, and cook until the potatoes are fork tender, about 6 to 7 minutes.

Use a mesh strainer to transfer the potatoes to a colander, leaving the hot water in the pot. Thoroughly rinse the potatoes under cold water to stop the cooking. Discard the cooked rosemary needles.

Return the water to a simmer, and add the green beans. Cook for about 5 minutes or until bright green and crisp-tender. While the green beans cook, transfer potatoes to a large bowl.

Drain the green beans in the colander, and rinse with cold water to stop the cooking.

Season the potatoes with salt, and pour about two-thirds of the rosemary mayo on top. Toss to coat. Add the green beans and remaining dressing to the bowl, and toss again. Refrigerate for at least 30 minutes and up to 2 or 3 hours. Garnish with black pepper and vegan bacon bits and serve.

This recipe for roasted kogjnut squash amps up its natural sweetness by adding a drizzle of maple syrup.

Roasted Koginut Squash

koginut squash

extra virgin olive oil

salt

maple syrup

Preheat your oven to 425°F

Cut the squash in half length wise and remove the seeds.

Now cut each half into wedges and place them on a baking sheet.

Drizzle the olive oil on top and sprinkle salt to taste (About ½ tsp).

Bake them for 30 to 35 minutes or until they become tender. The baking time will also depend on how thick your wedges are.

Drizzle maple syrup on top and serve warm.

Infusing veggies with fresh garlic and dried herbs and roasting them in the oven will turn even the pickiest eater into a roasted vegetable fanatic! Make this easy healthy vegetable side dish for weeknight meals or for special occasions alike!

Garlic Herb Roasted Vegetables

carrots (chopped)

broccoli

yellow squash (chopped)

zucchini squash (chopped)

red bell pepper

Tbsp avocado oil (divided)

Tbsp dried herbs of choice*

tsp sea salt (to taste)

garlic (finely minced)

Preheat the oven to 425 degrees Fahrenheit.

Mix 4 tablespoons of the avocado oil with the dried herbs, garlic powder and sea salt until well-combined.

Chop the vegetables and transfer them to a large mixing bowl. Pour the avocado oil-herb mixture over the vegetables and toss until the vegetables are well coated in oil and seasoning.

Spread the vegetables evenly over two large baking sheets, keeping the vegetables in a single layer (it’s okay if they overlap a little bit, but for best results, avoid them stacking on top of each other).

Bake in the preheated oven for 20 minutes. 

While the vegetables are roasting, stir together the remaining two tablespoons of avocado oil with the garlic. Pour half of this mixture over each baking sheet and give the vegetables a stir.

Put the vegetables back into the oven and bake another 8 to 10 minutes, or until veggies reach desired done-ness.

Serve with your choice of entree and enjoy!

Note: if after the first 20 minutes, the broccoli is looking a bit charred, pull just the broccoli off of the baking sheet and re-incorporate it into the roasted veggies after they have finished baking.

This looks delicious! Could you explain 1 of 4 servings? How many cups? 2 cups? You have 6-8 cups vegetables listed and use 2 trays. The calorie number of 343 is  referring to what amount eaten? Thank you!

OMG!  made this last night and it was delicious!! It exceeded my expectations. I saved this and will make it more often. Thanks

https://mediavine-res.cloudinary.com/video/upload/t_original/v1709865263/evsextwsw2j2ydcvadsc.mp4

Garlic Herb Roasted Vegetables are that picture perfect side dish to go alongside any main entrée. Loaded with flavor, even those who swear they don’t like vegetables will love this delicious recipe!

This easy pan of roasted peppers with sweet roasted pineapple makes an amazing side dish for any meal.

Roasted Peppers and Pineapple

red bell peppers

onions

pineapple

Salt and Pepper to taste

Preheat the oven to 450°F.

Chop all the veggies and the pineapple into large bite-sized chunks. Toss on a rimmed baking sheet with olive oil. Sprinkle liberally with salt and fresh cracked pepper.

Roast for 40 minutes, tossing mixture with a spatula every 10 minutes to prevent burning on the bottom. Continue to roast until the mixture begins to char.

Serve warm or at room temperature.

Tbis wont let me select 5 stars but thats my rating.  I don't usually leave reviews but this was delicious!   Paired it with pork tenderloin and white rice.  There were no leftovers.  I will definitely put this in the regular lineup.

I made this to go with Firecracker shrimp and chow mein.  It turned out perfect!  I will definitely be making this again!

Easy parmesan roasted asparagus takes just 5 minutes of prep and is the perfect green vegetable side dish to add to an elegant chicken or seafood dinner. Roast this easy vegetable in the oven or air fryer.

Parmesan Roasted Asparagus

asparagus

Sprinkle of kosher salt and pepper

parmesan cheese

Preheat the oven to 425°F. Set out a large baking sheet.

Rinse the asparagus in cold water and dry the spears with a clean kitchen towel so they don&#39;t steam in the oven. We want to give them nice crispy tips.

Roasted Asparagus in the Oven:

Top 12 healthy side dishes recipes from across the web

The most viewed healthy side dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Air Fryer Turnip Fries

Baked Parsnip Fries

Cheese Stuffed Pumpkin

Creamy SpringTime Farro Salad

Sesame Snap Peas

Cranberry Quinoa Salad

Pear Apple Avocado Spinach Salad

Vegan Rosemary Potato Salad (Oil-Fr...

Roasted Koginut Squash

Garlic Herb Roasted Vegetables

Roasted Peppers and Pineapple

Parmesan Roasted Asparagus

Top 12 healthy side dishes recipes from across the web

The most viewed healthy side dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Air Fryer Turnip Fries

Baked Parsnip Fries

Cheese Stuffed Pumpkin

Creamy SpringTime Farro Salad

Sesame Snap Peas

Cranberry Quinoa Salad

Pear Apple Avocado Spinach Salad

Vegan Rosemary Potato Salad (Oil-Fr...

Roasted Koginut Squash

Garlic Herb Roasted Vegetables

Roasted Peppers and Pineapple

Parmesan Roasted Asparagus

The most viewed healthy side dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine