These delicious veggie side dishes have a few things in common.
They all embrace the tangy and sweet flavor of balsamic vinegarand they’re also all easy to make.
With only three steps or less, these sides can be whipped up and served with no hassle.
Photo: Photography / Brie Passano, Styling / Sammy Mila / Holly Raibikis
Smashing the sprouts creates a wide surface area that gets mouthwateringly crispy in the oven.
The sturdy leaves of mature spinach hold up best during cooking.
Making an X in each cap helps them smash evenly.
Balsamic Roasted Zucchini with Feta
We’ve got a great way to use up your garden zucchini!
Zucchini softens while roasting and soaks up the flavor of balsamic vinegar.
The sweet flavors are complemented by salty feta cheese sprinkled on just before serving.
It’s an easy summer side you’ll come back to again and again.
Try this quick vegetable dish along with chicken, fish or really any main course.
It’s also great in salads or warm grain bowls.
Tip: Preheating the pan helps the broccoli to brown and develop nutty flavors.
Parmesan-Balsamic Roasted Brussels Sprouts
These roasted Brussels sprouts are about to be your new favorite side dish.
This makes a great vegetable side to serve with roasted meats.
Roasting the green beans gives them a sweet, caramelized flavor while they still retain some bite.
Serve with chicken, fish, pork–you name it.
These green beans are also a wonderful addition to your Thanksgiving meal.
Ted & Chelsea Cavanaugh
Parmesan cheese added at the end lends a savory note.
Enjoy them as an accompaniment to steak or on their own as a side dish.
Serve with oven-roasted herb chicken or fish, or as a tasty topping to your grain bowl.
Rachel Marek
Pair this quick side dish with roasted chicken or pork.
The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs.
Brie Passano
