Green vegetables are not only rich in vitamins, minerals, antioxidants and fiber, but also add a splash of color and freshness to any meal. Whether you are looking for a simple salad, a roasted dish, or a creamy casserole, there are plenty of green vegetable side dishes to choose from. Here are some ideas to inspire you:
- Spinach and cheese stuffed mushrooms: These bite-sized appetizers are easy to make and delicious to eat. Simply remove the stems from large mushrooms and fill them with a mixture of cooked spinach, cream cheese, garlic, salt and pepper. Bake them in the oven until golden and bubbly.
- Broccoli and cauliflower gratin: This cheesy and creamy dish is a great way to enjoy two nutritious cruciferous vegetables. Cut broccoli and cauliflower into small florets and cook them in boiling water until tender. Drain them and transfer them to a baking dish. Pour over a sauce made of butter, flour, milk, cheese, salt, pepper and nutmeg. Sprinkle some more cheese on top and bake until bubbly and golden.
- Green bean casserole: This classic dish is a staple at many holiday tables, but you can also make it any time of the year. Combine canned or fresh green beans with cream of mushroom soup, milk, soy sauce and pepper in a baking dish. Top with fried onions and bake until hot and crispy.
- Kale and quinoa salad: This hearty and healthy salad is packed with protein, fiber and antioxidants. Cook quinoa according to package directions and let it cool slightly. Toss it with chopped kale, dried cranberries, toasted almonds, feta cheese and a dressing made of olive oil, lemon juice, honey, salt and pepper.
- Roasted Brussels sprouts with balsamic glaze: These crispy and caramelized sprouts are a delicious way to enjoy this often-maligned vegetable. Trim the ends of the sprouts and cut them in half. Toss them with olive oil, salt and pepper and spread them on a baking sheet. Roast them in the oven until browned and tender. Drizzle with some balsamic glaze before serving.
- Zucchini noodles with pesto: If you are looking for a low-carb alternative to pasta, try zucchini noodles or zoodles. You can make them with a spiralizer, a mandoline or a vegetable peeler. Cook them briefly in boiling water or sauté them in a skillet until tender. Toss them with your favorite pesto sauce and enjoy.