Gone are the days of uninteresting side salads & sautéed veggies. There are so many other methods you can use the fruit and vegetables in your fridge.
As a former microbiologist with degrees in scientific lab science and nutritional science, Beth Moncel loves to cook due to the fact that it combines her two favorite topics: art and science.
Do the faces of your household members no longer light up at the sight of steamed broccoli? With inspiration from Beth Moncel of Budget Bytes, creative veggie recipes no longer have to feel so out of reach.
Trust us, you can cheer up your veggie recipes. With some determination to experiment with various veggies and taste mixes, you may just find some restored interest for those vegetable side meals.
Let’s examine some creative vegetable dish concepts that will bring even the veggie haters to your table.
VEGAN CREAMED KALE
Unless you have actually been living underground, you’ve at least become aware of the health benefits of making kale a regular part of your consuming plan. How else to eat it, besides tossed into a salad or blended into a healthy smoothie, you ask?
In our book, any recipe with “creamed” in the title deserves a shot, and this vegan creamed kale dish by Everyday Maven does not disappoint. The earthy flavor of the kale mixes superbly with the savory and sweet coconut milk, onion, nutmeg and garlic. Simply the odor of it cooking will suffice to bring your family to the table.
ROSEMARY SUGARY FOOD POTATOES
Who states sweet potatoes can be served only at Thanksgiving? Or that they must be served in a sweet syrup? These roasted rosemary sweet potatoes made by Fantastic Paleo tossed with olive oil, rosemary, garlic, salt and pepper are the savory star of any meal.
BALSAMIC-GLAZED RED ONIONS
Who doesn’t like sliced red onions in a sandwich or atop a juicy hamburger? As a side meal all by themselves? Definitely! These balsamic-glazed red onions by Just Dishes are an incredible mix of mouth-watering flavors and are most likely to steal the program from the main course. Not only are they tasty, however they are packed full of nutrients. This dish raises them from partners to standalone stars!
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TOMATO FENNEL GRATIN
Tomatoes are a should for topping a hamburger or sliced with a bit of olive oil, salt and pepper– but to take them to an entire brand-new level with this recipe by Gourmade In the Kitchen area. The tomatoes’ fresh taste combined with fennel’s licorice-like taste may seem odd– however the creamy sauce, salty olives and seasonings pull everything together in a truly delicious meal. This dish simply may make fennel an area on your every-week shopping list.
ROASTED BROCCOLI WITH SOY SAUCE AND SESAME SEEDS
Steamed broccoli might not generate much enjoyment around the table, however this dish by Kalyn’s Kitchen just might renew your household’s love of this super star vegetable. Roasting boosts the flavor of the broccoli while adding texture and depth. The olive oil, soy sauce and sesame oil set off the caramelized broccoli in a sweet/salty flavorfest.
CURRIED CAULIFLOWER WITH ALMONDS
Cauliflower rice has actually ended up being quite the trend and has many imaginative, healthy usages, however cauliflower itself seems to appear only on vegetable trays or roasted with other vegetables. Don’t let its absence of color fool you: Not just is it loaded filled with nutrients, however it likewise has a moderate, rather nutty squash-like taste that deals with many flavor combinations. This dish by Pinch My Salt will reveal you what you’ve been missing out on if cauliflower hasn’t been making it into your shopping cart lately.
PERSIAN CUCUMBER SALAD
This dish by Nutty Cooking area hits the mark when you want a healthy, delicious vegetable meal that’s simple to prepare and will not heat up the kitchen. Tomatoes, dill, almond oil and rice vinegar improve the cool freshness of the cukes, and jalapeño flakes add a little kick. Serve this chilled on a warm summer night for a zippy addition to any meal.
SPICY ROASTED BOK CHOY
Bok choy tends to be another vegetable regularly left in the fruit and vegetables aisle, however it most definitely warrants your attention– and this recipe will show it to you. It’s a regular addition to Asian dishes, providing a mild taste that can be highlighted with numerous flavoring combinations. This dish is a proven way to convince you to join the regular purchaser program. It fasts and simple– another bonus offer for those hectic weeknight meals.
ROASTED BRUSSELS SPROUTS AND PROSCIUTTO BITES
Roasted Brussels sprouts tossed with a little bit of butter and garlic are a lovey side dish to accompany most any meal, however this dish is something else completely. Smidgens of prosciutto prepared in a frying pan till good and crispy are sandwiched between 2 roasted Brussels sprout halves to develop a little taste of paradise.
TWICE-BAKED SQUASH WITH QUINOA PECANS AND PARMESAN
When you have a bit more time on your hands to make a vegetable meal that will actually impress, this is the one to win over squash cynics. This dish’s mix of squash, quinoa, pecans, shallots, breadcrumbs, cheese and spices, nevertheless, creates a riot of flavors and textures your restaurants will find rewarding and addicting.