65 Healthy Side Dishes That Are So Good, They Might Steal the Show

Agrodolce is Italian for ‘sour and sweet,’ aka the ideal flavor pairing for this Instant Pot winter squash.

Roasted broccoli gets all caramelized and sweet in a way we can’t resist. This version is cooked on the stove, so you don’t even have to turn on your oven.

We never though onions could serve as a side dish, that is, until we saw (and fell in love with) these beauties.

We’ll do anything the Barefoot Contessa tells us to, especially when it includes putting a little cheddar cheese on top of our virtuous broccolini side dish.

No bread, no problem. This gluten-free dish has all the same flavors of the Thanksgiving favorite, but fewer carbs.

If we’re being honest, we would eat this sheet-pan side as the main event, it’s that good.

This is the definition of “summer in a bowl.”

All you have to do is slice some cukes, season them and then let it all marinate in the fridge for a bit. Voilà, your refreshing salad is done.

Fruit and chili powder? Yep, it’s delicious (and it takes like five minutes to make).

Sweet potatoes are always a crowd-pleaser, but when you add hot sauce and a spritz of lime juice, they become magical.

These veggies are cooked in a parchment packet, which means they come out of the oven perfectly tender and you don’t have to clean any dishes.

After a long winter, there’s nothing more pleasing than reaping the benefits of a spring produce market. The dressing? It’s made in a blender—foolproof.

If you thought zucchini was just for zoodles, think again. In fact, it’s pretty tasty when served raw in a minty, orangey dressing.

You don’t have to be on the keto diet to appreciate this side dish. It takes ten minutes to make and goes with pretty much everything.

If eating greens sometimes feels like a punishment, you’ve never tasted this salad. The naturally sweet beets and citrus are like sunshine on a plate.

The more charred the better, if you ask us. You might want to make a double batch of the chile oil, just saying.

To keep things on the lighter side, just dial it back on the horseradish cream sauce. (A little goes a long way.)

We might sing the praises of roasted veggies a lot, but that’s because it’s an easy method that yields delicious results. This version of roast cauliflower has turmeric and mustard seed for a boost of flavor.

Salad is not just for summer months, as proven by this autumnal salad. The bitter greens are complemented by a slightly sweet, salty dressing that’s impossible to mess up.

Two things we love: squash and yogurt sauce. Why not put the two together?

For every occasion, there’s a cauliflower recipe to go with it.

Vegetables need not be boring or plain. It’s all about the spices you use to season them (like fragrant cumin and coriander seeds).

You’ll swear this dressing has dairy in it, but we promise it’s totally plant-based. Cashews are sneaky like that.

Sure, this could serve as a crudité platter before the big meal. But we love it as a side dish too.

The Queer Eye host clearly knows his way around a cauliflower. This has a little bit of everything: gochujang, dates, lime, juice, cilantro, almonds…stop us any time.

We love kale, but a plain old kale salad? A snooze-fest. This slaw feels fresh and new (and it’s beyond easy to make).

Listen, no one said “salad” had to be synonymous with lettuce.

If you don’t want to fire up the grill, just make this in a screaming hot cast-iron skillet.

This dish is great cold, warm or at room temperature, and you can make it up to one day ahead.

OK, so we clearly love cauliflower. But have you ever tried it pickled? Game-changing.

Not today, gloppy mayonnaise-based dressing. Not today.

When you get tired of the usual suspects (glazed carrots, steamed broccoli), add this quick, easy side dish to your rotation.

These beans are ready in about 15 minutes (and they’ll be devoured even faster).

Roasting the tomatoes brings out their natural sweetness, which is great if you’re working with off-season produce.

We know we’ve said glazed carrots are boring but wait until you try these. They’re dressed in a spicy mix of honey and harissa that will have you hooked at first bite.

Normally, you’d have to dirty every pot and pan in your kitchen to make this French dish. That’s where our shortcut version comes in.

This looks fancy, but it’s pretty effortless. Just zoodle your zucchini, then blitz the creamy raw coconut milk sauce in your blender and drizzle it on top.

No one at the table will suspect they’re healthy. (Spoiler: They are.)

This one goes out the broccoli haters. We see you, and we offer you this side dish—you’ll love it, promise.

They’re crispy like French fries on the outside but creamy on the inside. Need we say more?

If you’ve never delicata squash, make this your introduction. It’s sweet and nutty, and you can eat the delicate skin (no peeling required).

The pesto is what really sets this dish apart from all the others. It’s spicy, tangy, salty and adds just the right amount of texture.

The wedges are glazed in just a touch of pomegranate molasses, which adds a welcome dose of tanginess.

You really can have your ranch and eat it too, since it’s made from tahini and Greek yogurt.

According to Teigen, this is one “healthy food in disguise” that she can get behind. Why? It’s genuinely delicious.

Hello, make-ahead salad. This one can be assembled an entire day before you want to eat it, and honestly, it tastes better that way.

The usual watermelon-feta pairing gets a slight upgrade, thanks to raw shallots, almonds and lots of dill.

We have a major crush on this garlic-soy-tahini dressing.

The classic wedge salad—blue cheese, bacon, tomatoes—is always good. But it’s kind of heavy, so we lighten it up with a tangy vinaigrette and Greek-inspired toppings.

Save the leftovers and serve them with a poached egg for breakfast.

The most difficult thing you’ll have to do to make this refreshing number is chop the herbs.

This one lasts for up to four days in the refrigerator, fully assembled. Genius.

Our favorite veggie has done it again.

It’s ready faster than you can say “low carb.”

No offense to spuds, but sometimes we want something lighter. These “fries” are easy to make, satisfying and not at all heavy.

We’re not sure why people turn up their noses at Brussels sprouts, but we think it might be because they’ve never tried this five-ingredient variation.

They’re baked in the oven (you know, for health) but no less crispy than a deep-fried fry.

Did you know that Parmesan cheese is low in fat? That’s why we’re giving you permission to sprinkle it all over this glorious side dish.

When the salad is pretty enough to be the centerpiece, it better taste good too. Luckily, this one is delicious.

Behold, our own healthy version of “taste the rainbow.”

Sometimes you can’t bother with a million different toppings, so the ones you do include should have impact. Enter crispy chickpeas.

Raw radishes have a peppery bite, but when you toss them in the oven they become sweet and irresistible.

This dish sounds simple, but it’s not lacking in flavor. The carrots are tossed in cumin and vinegar before roasting, then topped with lots of fresh lemon zest at the end.

Would you believe that one serving contains just 94 calories and seven grams of carbs?

It’s rich, creamy and completely plant-based. We’ll take seconds.