Looking for vegetable recipes? From spring peas and carrots to summer cucumbers, tomatoes, corn, beans, zucchini and potatoes, we have vegetable recipes for cold salads, casseroles, soups, and sides for every occasion or need.
Sheet Pan Maple-Balsamic Chicken and Brussels Sprouts
A one-pan dinner of chicken, sweet potatoes and Brussels sprouts, all roasted together in maple-balsamic marinade.
Garlic-Herb Baby Potato Salad
A quick and easy side dish filled with flavor. Potatoes are boiled until tender, then tossed with butter, garlic and fresh herbs.
Sriracha Mexican Street Corn
Learn to recreate a traditional Mexican street food from your very own kitchen.
Maple Dijon Roasted Carrots
Whole roasted carrots with a maple dijon glaze. Opt for multi-colored rainbow carrots, if you can find them!
Simple Skillet Green Bean Casserole
A quick and easy take on green bean casserole, served straight from the skillet.
Burrata with Caramelized Squash, Pine Nuts and Golden Raisins
Rich, creamy burrata cheese served over a salty-sweet blend of butternut squash, raisins and pine nuts.
Roasted Brussel Sprouts with Apples and Pancetta
This hearty autumn side dish could hardly be easier. No pancetta in the fridge? Substitute thick-cut bacon!
Orange-Almond Green Beans
Add interest to your green bean side with addition of toasted almonds and orange peel.
Brussels Sprouts Gratin
A baked dish of Brussels sprouts tossed in butter, bread crumbs, Swiss cheese and cream.
Roasted Brussels Sprouts and Wild Rice Salad
An autumn salad starring roasted brussels sprouts and leeks, finished with a honey-orange vinaigrette.
Fennel Salad with Sicilian Pistachios and Sesame Seeds
A lightly dressed fennel salad, served with shaved Parmigiano Reggiano cheese and a sprinkling of pistachios.
Zucchini Noodles with Bacon and Basil
A low-carb twist on pasta night, starring zucchini noodles tossed with basil and Canadian bacon.
Pasta with Eggplant Sauce
Pasta coated in a simple eggplant puree, studded with hazelnuts and capers.