vegetarian side dish

Italian Farro Salad with feta, fresh tomatoes, veggies, and a bright red wine vinaigrette. Delicious, filling vegetarian recipe that’s perfect for healthy meal prep, light lunches, or a side dish with dinner. Tastes great leftover and at room temperature, so it’s a perfect potluck and barbecue side dish recipe too!

Italian Farro Salad

uncooked Bob's Red Mill Farro

salt

tomatoes oil

cucumber

red peppers

cherry tomatoes (halved)

peas

parsley

feta cheese

olive oil

red wine vinegar

Dijon mustard

honey

oregano

black pepper

Rinse and drain farro, then cook according to package instructions. Transfer to a large mixing or serving bowl.

While the farro cooks, prepare the dressing: In a small bowl or large measuring cup, whisk together the olive oil, red wine vinegar,  Dijon, honey, oregano, salt, and pepper until evenly blended. Pour half of the dressing over the warm farro and sprinkle with 1/4 teaspoon salt. Toss to coat.

Add all of the remaining ingredients to the bowl except for the feta: sundried tomatoes, cucumber, roasted red pepper, cherry tomatoes, peas, and parsley. Toss to coat. Taste and add as much of the remaining dressing as you like. Sprinkle with feta, lightly toss again, then season with salt and pepper to taste. Serve cold or at room temperature.

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

These chunky chips are spiced with cayenne pepper to make them extra moreish. Enjoy as a snack on their own or on the side

Sweet Potato Fries

sweet potato,cut into fries

tsp rapeseed oil

cayenne pepper

Sweet potato fries

Heat oven to 200C/180C fan/ gas 6.

Put 95g sweet potato, cut into fries, on a baking tray and mix with 1 tsp rapeseed oil and ¼ tsp cayenne pepper.

This quick and easy rice dish is full of Fall flavor! Serve up Butternut Squash Basmati Rice for a weeknight dinner or at the holiday table.

Butternut Squash Basmati Rice

butternut squash, peeled, seeded, and diced

Salt and pepper

butter

garlic,

onion,

Royal Basmati Rice (about 1 1/4 cup)

broth

sage

thyme

Preheat oven to 425°. Toss the butternut squash...

Preheat oven to 425°. Toss the butternut squash with the olive oil, salt and pepper, and then spread into one layer on a baking sheet. Bake in preheated oven for 10-15 minutes, or until fork tender. Set aside.

In a saucepan, melt the butter over medium-high...

In a saucepan, melt the butter over medium-high heat. Add in the garlic and onion, and cook until just fragrant and tender, about five minutes.

Add in the rice, and stir to coat...

Add in the rice, and stir to coat all grains. Add in the broth, bring to a boil. Reduce head to low, cover, and let cook undisturbed for 15-20 minutes, or until all the liquid is absorbed.

Remove from heat, and let rest for 5...

Remove from heat, and let rest for 5 minutes. Then fluff with fork. Add in the butternut squash, sage, thyme, and salt and pepper to taste. Stir until well-combined.

Savory pumpkin? You bet! These Baked Parmesan Pumpkin Fries are sweet, salty, and totally healthy.

Baked Parmesan Pumpkin Fries

pie pumpkin

cornstarch

paprika

garlic powder

Parmesan cheese

coarse sea salt

Using a sharp knife, slice the pumpkin in...

Using a sharp knife, slice the pumpkin in half. Scoop out the seeds and pulp (reserve the seeds for roasting).

Slice the two ends off of each half...

Slice the two ends off of each half of pumpkin. Then slice each half in half again. Using a sharp vegetable peeler, peel the pumpkin pieces. Then slice the peeled pieces into 1/4" fries.

Place the pumpkin fries in a large bowl...

Place the pumpkin fries in a large bowl and cover with cold water. Let the fries soak for at least 30 minutes, but preferably overnight.

When fries are finished soaking, preheat the oven...

When fries are finished soaking, preheat the oven to 425°. Line two or more baking sheets with parchment paper. Set aside.

Drain the fries, and then pat dry with...

Drain the fries, and then pat dry with paper towels.

Fill a large zip-top bag with the dried...

Fill a large zip-top bag with the dried fries, and then top with cornstarch. Close the bag and shake to cover the fries.

Place the fries in a large bowl, drizzle...

Place the fries in a large bowl, drizzle with the olive oil and then toss to coat with your hands. Sprinkle on the paprika and garlic powder and toss again until well-coated. Spread fries in a single layer on the prepared baking sheets.

Bake in preheated oven for 10-15 minutes, flipping...

Bake in preheated oven for 10-15 minutes, flipping once halfway through, until the fries are crisp and golden brown.

While the fries are baking, toss together the...

While the fries are baking, toss together the cheese, parsley, and sea salt. As soon as the fries come out of the oven, sprinkle on the Parmesan mixture.

This Puy lentil side dish is special enough for a dinner party - perfect with Tom Kerridge's salt-baked lamb shanks

Beer-braised lentils

lamb

banana shallots

puy lentils

wheat beer

600 milliliters lamb or beef stock

tbsp picked thyme leaves

Heat the oil in a flameproof casserole dish over a high heat, add the lamb trimmings (if using) and cook until crisp. Remove using a slotted spoon and set aside. Keep the dish on the heat but reduce to the lowest setting, add the shallots and cook for 15 mins.

Tip in the lentils and stir well to coat. Pour over the beer and let it bubble until almost all of it has evaporated. Return the crispy lamb trimmings to the dish (if using), add the stock and stir through the thyme. Simmer gently for 25 mins or until the lentils are just cooked. Pop on a lid and set aside, then reheat when the lamb is ready.

Fresh carrots are roasted and tossed in a flavorful sauce of melted butter, garlic, Cajun spices, and brown sugar.

ROASTED CAJUN BUTTER CARROTS

Salt and freshly ground pepper, (to taste)

garlic, (finely minced)

light brown sugar, (monk fruit brown sugar substitute

paprika, (smoked

Cajun seasoning blend

green onions, (for garnish, optional)

Chopped fresh parsley, (for garnish)

Preheat oven to 375˚F.

Toss carrots with olive oil, salt, and pepper.

Transfer carrots to a sheet pan or baking dish.

Roast for 25 minutes to 30 minutes, or until fork tender, stirring halfway through cooking.

In the meantime, melt butter in a large skillet set over medium-high heat.

Stir in the garlic and cook for 20 seconds, or until fragrant.

Whisk in brown sugar until combined.

Whisk in dried oregano, paprika, cajun seasoning blend, salt, and pepper.

Remove from heat.

Add roasted carrots to the skillet and gently toss to combine with the butter sauce.

Taste for salt and pepper and adjust accordingly.

Garnish with green onions and parsley.

Serve.

Soft potato silesian dumplings - Polish traditional gluten free potato dumplings recipe.

Soft potato silesian dumplings

potatoes

0.25 (a quarter) portion of potato starch (see instructions)

Picnics and barbecues just got so much sweeter with this perfect fresh and flavorful quinoa salad!

Mango Edamame Quinoa Salad

Bob's Red Mill Red Quinoa

mango, chopped

edamame

green onion, chopped

red bell pepper, chopped

coconut

raisins

almonds, roasted and chopped

basil,

sea salt,

Prepare quinoa according to package instructions. Allow quinoa...

Prepare quinoa according to package instructions. Allow quinoa to cool completely.

Add all ingredients for the quinoa salad to...

Add all ingredients for the quinoa salad to a mixing bowl and toss to combine. Sprinkle in sea salt to taste. Taste the salad for flavor and if desired, add some olive oil and lemon juice to boost the flavor. Serve alongside your favorite main entree or add to a green salad.

A vegetarian make-ahead side dish of roasted radicchio, served with sultanas and pine nuts, that goes well with roast dinners.

Roast radicchio with lemon and parsley dressing

radicchio,

sultanas

tbsp marsala (see tip)

parsley,

caster sugar

lemon

pine nuts

tbsp balsamic vinegar

Heat the oven to 200°C/180°C fan/gas 6. Toss the radicchio wedges → on a large baking tray with 1 tbsp olive oil and a good pinch of salt. Roast for 10 minutes (see The Prep).

Meanwhile, in a small bowl, soak the sultanas in the marsala (see The Prep and tip). In another small bowl mix the remaining olive oil with the parsley, caster sugar and the lemon zest and juice. Season.

Sprinkle the sultanas, with their soaking liquid, and pine nuts over the radicchio, then roast for another 8-10 minutes. Serve on a platter with the dressing drizzled over.

This totally delectable roasted green beans recipe is a fresh, modern take on your everyday green beans! This recipe could not be easier, and gives you perfectly brown and tender beans tangled with caramelized shallots.

Roasted Green Beans with Shallots

green beans (trimmed)

extra virgin olive oil

shallot (thinly sliced (½ cup))

salt salt

black pepper (to taste)

lemon zest

Preheat the oven to 450 (225C) degrees and arrange a rack on the lowest shelf.

Pat the greens dry with a clean towel.

Put the beans on a large rimmed baking sheet. Add the oil, shallot, salt and pepper. Toss together and arrange the beans in an even layer.

Roast until the beans are beginning to blister, turn golden brown and the shallots are caramelized. To cook evenly, flip them around with tongs after they&#39;ve been in the oven about 10 minutes. Depending on your oven it should take 15-20 minutes until they&#39;re done.

To serve, transfer the beans to a serving bowl or platter and sprinkle the lemon zest over the top.

https://content.jwplatform.com/videos/pabjo01O.mp4

A roasted green beans recipe that could not be easier! Grab a sheet pan to make perfectly tasty beans tangled with caramelized shallots.

Roasted_Green_Beans_336434693_720x720_F30.mov

A cross between savory bread pudding and classic stuffing, this Thanksgiving-ready dressing is rich with the flavors of leeks and shallots, toasted bread, herbs, and celery, all offset by tangy chèvre.

Gluten-Free Stuffing with Leeks &amp; Goat Cheese

(340 g) torn 1-inch gluten-free bread

leeks,

shallot,

celery rib, diced (1/2 cup)

garlic cloves, peeled and thinly sliced

fine sea salt

dry white or rosé wine

parsley leaves,

thyme leaves

¾ cups cool vegetable broth

Vermont Creamery fresh goat cheese log,

Position a rack in the upper third of the oven and preheat to 350ºF. Lightly rub a 9-inch round baking dish or the equivalent with butter.

Place the bread on a rimmed baking sheet and toast until dry and lightly golden, 20-40 minutes depending on the type of bread used. Soft white bread will toast more quickly than heartier breads with whole grain flours, so keep an eye on it.

Place the sliced leeks in a large bowl and cover with cool water. Separate the leek rounds to rinse them of any sandy dirt and let sit for 5 minutes, swirling a few times. Any sand should sink to the bottom of the bowl.

Melt 3 tablespoons butter in a wide skillet over medium heat. When the butter is hot, lift the leeks from their bowl, shaking off excess water, and add to the skillet. Add the shallot, celery, garlic, and salt. Cook, stirring frequently, until tender, 5-10 minutes. Pour in the wine and continue cooking until evaporated, 2-4 more minutes.

Place the dry bread in a large bowl and add the leek mixture along with the parsley, sage, thyme, and pepper.

Whisk the egg and broth together to combine, then pour this over the bread mixture. Toss well to combine, then let sit for 5 minutes to absorb a bit of moisture, tossing a few times.

Scoop half of the bread mixture into the prepared baking dish and top with half of the crumbled goat cheese. Top with the remaining bread and liquid, then sprinkle with the remaining goat cheese. Dot with the remaining 1 tablespoon butter cut into small pieces.

Bake the stuffing until the top is golden and crisp and the center is hot, 40-50 minutes. Sprinkle with fresh parsley if desired and serve warm.

These honey roasted vegetables with rosemary make a lovely side dish, with a touch of sweetness and a herby hum from the rosemary. A simple recipe packed with flavour and so healthy too! Vegetarian, gluten free and low histamine.

Honey Roasted Vegetables

beetroot

carrots (diced)

parsnips (diced)

sweet potato (diced)

rosemary

black pepper (optional)

Preheat the oven to 200C / 390F.

Place the diced vegetables, with the exception of the beets, in a large baking dish. Drizzle over the olive oil, honey and sprinkle with salt and pepper (if using). Nestle the rosemary sprigs in between the vegetables.

Drizzle the beets with a little olive oil and then wrap in aluminium foil. Place on a separate baking tray.

Bake the vegetables for around 45 minutes or until fork tender and with browning on the edges.

To serve, dice the beetroot and then add into the dish with the other vegetables.

Make this mayo-free healthy broccoli salad side dish with a handful of nutritious ingredients in under an hour with zero cooking required! Vegan Option.

Top 17 vegetarian side dish recipes from across the web

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

Top Tags

Italian Farro Salad

Sweet Potato Fries

Butternut Squash Basmati Rice

Baked Parmesan Pumpkin Fries

Beer-braised lentils

ROASTED CAJUN BUTTER CARROTS

Soft potato silesian dumplings

Mango Edamame Quinoa Salad

Roast radicchio with lemon and pars...

Roasted Green Beans with Shallots

Gluten-Free Stuffing with Leeks &am...

Honey Roasted Vegetables

Healthy Broccoli Salad (Mayo-Free)

Easy Stir-Fry Vegetables

Pan fried tofu with spicy sauce (Du...

Baked Ratatouille with Havarti Chee...

Epic Roasted Carrots With Crispy Ch...

Top 17 vegetarian side dish recipes from across the web

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

Top Tags

Italian Farro Salad

Sweet Potato Fries

Butternut Squash Basmati Rice

Baked Parmesan Pumpkin Fries

Beer-braised lentils

ROASTED CAJUN BUTTER CARROTS

Soft potato silesian dumplings

Mango Edamame Quinoa Salad

Roast radicchio with lemon and pars...

Roasted Green Beans with Shallots

Gluten-Free Stuffing with Leeks &am...

Honey Roasted Vegetables

Healthy Broccoli Salad (Mayo-Free)

Easy Stir-Fry Vegetables

Pan fried tofu with spicy sauce (Du...

Baked Ratatouille with Havarti Chee...

Epic Roasted Carrots With Crispy Ch...

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