Like a well-set table at a holiday party, these 14 vegetable recipes bring balance and color to your meal. You’ll find easy roasts, creamy gratins, bright salads, and bold roasted steaks that suit meat lovers and vegetarians alike. Follow simple steps for prepping, seasoning, and timing so dishes come out hot and flavorful. Try one or mix several to cover texture, sweetness, and savory notes—then plan your oven time.
Maple-Roasted Winter Root Vegetables
A cozy, sweet-and-savory side that turns humble winter roots into caramelized holiday stars.
Ingredients:
- 1 lb carrots, peeled and cut into 1-inch pieces
- 1 lb parsnips, peeled and cut into 1-inch pieces
- 1 lb sweet potatoes or turnips, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar or lemon juice
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon (optional, for warmth)
- 2 tablespoons chopped fresh parsley or thyme leaves for garnish
How to Make:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Toss the chopped root vegetables in a large bowl with olive oil, salt, pepper, and cinnamon if using.
- Whisk together the maple syrup, Dijon mustard, and apple cider vinegar in a small bowl.
- Pour the maple mixture over the vegetables and toss until everything is evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet — give them space so they roast instead of steam.
- Roast for 25–35 minutes, stirring once halfway through, until edges are caramelized and vegetables are tender when pierced with a fork.
- Remove from oven and taste; add a pinch more salt or a drizzle of maple if you want extra sweetness.
- Transfer to a serving dish and sprinkle with chopped parsley or thyme.
Serve warm and enjoy the cozy, caramelized flavors — perfect beside your holiday roast or on their own as a comforting side.
Creamy Cauliflower Gratin With Parmesan
A cozy, cheesy gratin that turns humble cauliflower into an elegant, creamy holiday side.
Ingredients:
- 1 large head cauliflower, cut into florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups milk (whole or 2%)
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese, divided
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon freshly grated nutmeg (or a pinch)
- Salt and freshly ground black pepper, to taste
- 1/2 cup panko breadcrumbs (optional for topping)
- 1 tablespoon olive oil or melted butter (if using breadcrumbs)
- Fresh parsley or chives, chopped, for garnish
How to Make:
- Preheat the oven to 400°F (200°C). Lightly grease a medium baking dish.
- Bring a large pot of salted water to a boil. Add cauliflower florets and cook 5 minutes until just tender; drain and set aside.
- In a saucepan over medium heat, melt 2 tablespoons butter. Whisk in the flour and cook 1 minute to form a roux.
- Slowly whisk in the milk and cream until smooth. Simmer, stirring, until the sauce thickens slightly, about 3–4 minutes.
- Remove from heat and stir in 3/4 cup Parmesan, Dijon mustard, nutmeg, and salt and pepper to taste. Stir until cheese is melted and sauce is creamy.
- Arrange the drained cauliflower in the prepared baking dish and pour the cheese sauce evenly over the top.
- If using, mix panko breadcrumbs with olive oil or melted butter and sprinkle over the gratin. Sprinkle the remaining 1/4 cup Parmesan on top.
- Bake for 20–25 minutes until bubbly and golden on top. If desired, broil 1–2 minutes to brown the crust—watch closely.
- Remove from oven and let rest 5 minutes. Garnish with chopped parsley or chives before serving.
Enjoy this rich, comforting gratin that will have everyone reaching for seconds!
Honey-Balsamic Glazed Brussels Sprouts
Sweet, tangy, and irresistibly caramelized—these honey‑balsamic Brussels sprouts are the side dish your holiday table will thank you for.
Ingredients:
- 1.5 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons butter (optional, for extra richness)
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard (optional, for a little zip)
- 1/4 cup toasted sliced almonds or chopped pecans (optional, for crunch)
- Zest of 1/2 lemon or a squeeze of lemon juice (optional, to brighten)
How to Make:
- Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment for easy cleanup.
- Toss halved Brussels sprouts with olive oil, salt, and pepper so they’re evenly coated.
- Spread sprouts cut-side down on the baking sheet in a single layer.
- Roast for 18–22 minutes, until browned and tender, shaking the pan once halfway through.
- Meanwhile, heat butter in a small saucepan over low heat until melted (skip butter if using only oil).
- Stir in honey, balsamic vinegar, and Dijon mustard; simmer gently for 1–2 minutes until slightly thickened. Remove from heat.
- When sprouts are done, transfer them to a serving bowl and drizzle the honey‑balsamic glaze over them. Toss to coat evenly.
- Sprinkle with toasted almonds or pecans and lemon zest or a squeeze of lemon if using. Adjust salt and pepper to taste.
- Serve warm.
These glossy, sweet‑tart sprouts will disappear fast—enjoy every bite!
Brown Butter Butternut Squash With Sage
Nutty, caramel-kissed roasted butternut with crisp sage — comfort on a fork.
Ingredients:
- 1 medium butternut squash (about 2–3 lb), peeled, seeded, and cut into 1-inch cubes
- 3 tbsp unsalted butter
- 8–10 fresh sage leaves
- 1–2 tbsp olive oil
- 1 tbsp brown sugar or maple syrup (optional, for extra caramelization)
- 1/2 tsp kosher salt (adjust to taste)
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground cinnamon or a pinch of nutmeg (optional)
- 1–2 tsp lemon juice or apple cider vinegar (optional, to brighten)
- Flaky sea salt, for finishing
How to Make:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment or foil.
- Toss the cubed butternut with olive oil, brown sugar or maple syrup (if using), salt, pepper, and cinnamon or nutmeg until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet so pieces roast rather than steam.
- Roast for 25–30 minutes, tossing once halfway through, until edges are caramelized and squash is tender.
- While the squash roasts, melt the butter in a small skillet over medium heat.
- Cook the butter, swirling occasionally, until it foams and turns a deep golden-brown and smells nutty, about 3–5 minutes — watch carefully so it doesn’t burn.
- Add the sage leaves to the browned butter and cook for 20–30 seconds until crisp; remove from heat.
- When the squash is done, transfer it to a serving bowl and drizzle the brown butter and crispy sage over the top.
- Stir gently to coat, taste and adjust with a little lemon juice or vinegar if you want brightness, and finish with a pinch of flaky sea salt.
- Serve warm and enjoy the sweet, nutty, and herbaceous holiday flavors.
A cozy, elegant side that’ll steal the show at the dinner table.
Pistachio-Crusted Carrot Tarte
Bright, nutty, and elegant — this pistachio-crusted carrot tarte is a festive showstopper that tastes as good as it looks.
Ingredients:
- 1 sheet puff pastry (about 9–10 inches), thawed
- 1 lb carrots (about 6–8 medium), peeled and cut into 1/4‑inch sticks or thin slices
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tbsp honey or maple syrup
- 1 tsp fresh lemon juice
- 1/2 tsp ground cumin (optional)
- 1/2 cup shelled pistachios, finely chopped
- 2 tbsp breadcrumbs or panko (helps pistachios adhere)
- 1 egg, beaten (for egg wash) or a little milk for brushing
- 2 tbsp crème fraîche, ricotta, or soft goat cheese (for dollops after baking)
- Fresh herbs for garnish (mint, parsley, or dill)
- Zest of 1 lemon (optional, for finishing)
How to Make:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
- Toss the carrot sticks with olive oil, salt, pepper, honey, lemon juice, and cumin (if using).
- On a lightly floured surface, roll the puff pastry to smooth edges and transfer to the prepared baking sheet.
- Using a knife, score a 1/2‑inch border around the pastry (don’t cut all the way through).
- Arrange the carrot sticks inside the border in a single layer or in a pretty overlapping pattern.
- Mix the chopped pistachios with the breadcrumbs; gently press this mixture onto the carrots so it sticks.
- Brush the pastry border lightly with the beaten egg or milk.
- Bake for 20–25 minutes, until the pastry is golden and the carrots are tender-crisp; if pistachios brown too quickly, tent loosely with foil.
- Remove from oven and let cool slightly for 5 minutes.
- Dot the tarte with small spoonfuls of crème fraîche, ricotta, or goat cheese. Sprinkle with fresh herbs and lemon zest.
- Slice and serve warm or at room temperature.
Enjoy — this colorful, crunchy tarte is perfect for holiday tables or any time you want a festive vegetarian centerpiece.
Lemon-Herb Roasted Asparagus
Bright, zesty roasted asparagus with a fragrant herb kick — a simple side that feels festive.
Ingredients:
- 1 1/2 pounds fresh asparagus, trimmed
- 2 tablespoons extra-virgin olive oil
- Zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
- 1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)
- 1/2 teaspoon garlic powder (or 1 fresh clove minced)
- Salt and freshly ground black pepper, to taste
- Optional: 2 tablespoons grated Parmesan or a sprinkle of toasted lemon zest for serving
How to Make:
- Preheat your oven to 425°F (220°C).
- Lay the trimmed asparagus in a single layer on a baking sheet.
- Drizzle the olive oil over the asparagus and toss to coat evenly.
- Sprinkle the lemon zest, lemon juice, thyme, rosemary, and garlic powder over the spears.
- Season with salt and pepper and give everything a gentle toss so the flavors stick.
- Roast in the preheated oven for 10–12 minutes, until the asparagus is tender and the tips are slightly crisp.
- If using Parmesan, sprinkle it over the asparagus in the last 2 minutes of roasting so it melts slightly.
- Remove from the oven, adjust seasoning if needed, and transfer to a serving platter.
Serve hot and enjoy the bright, herby crunch — a perfect festive side!
Cheesy Scalloped Sweet Potatoes
Cheesy Scalloped Sweet Potatoes — a cozy, festive twist on a classic side!
Ingredients:
- 3 large sweet potatoes, peeled and thinly sliced
- 2 tablespoons butter
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk (whole or 2% works best)
- 1/2 cup heavy cream (optional for extra richness)
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley for garnish (optional)
How to Make:
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Melt the butter in a medium skillet over medium heat; add the onion and cook until soft, about 5 minutes.
- Add the garlic and cook 30 seconds until fragrant.
- Stir in the flour and cook 1 minute to form a roux.
- Gradually whisk in the milk and cream, cooking until the sauce thickens slightly, about 3–4 minutes.
- Remove the sauce from heat and stir in 1 cup of the cheddar, nutmeg, thyme, and salt and pepper to taste until smooth.
- Arrange half the sweet potato slices in an even layer in the prepared dish.
- Pour half the cheese sauce over the first layer, spreading gently.
- Add the remaining sweet potato slices in a second layer and pour the remaining sauce over the top.
- Sprinkle the remaining 1/2 cup cheddar and the Parmesan evenly over the dish.
- Cover loosely with foil and bake for 35 minutes; remove foil and bake an additional 15–20 minutes until potatoes are tender and top is golden and bubbly.
- Let rest for 10 minutes, then garnish with chopped parsley if using.
Serve warm and enjoy this creamy, cheesy holiday favorite—perfect for the table and sure to disappear fast!
Pomegranate and Fennel Winter Salad
Bright, crisp winter salad that pops with pomegranate jewels and anise-kissed fennel.
Ingredients:
- 2 medium fennel bulbs, thinly sliced (fronds reserved)
- 1 cup pomegranate arils (about 1 large pomegranate)
- 4 cups mixed winter greens (baby spinach, arugula, or mâche)
- 1/4 cup toasted walnuts or pecans, roughly chopped
- 1/4 cup crumbled feta or goat cheese (optional)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
How to Make:
- Trim fennel bulbs, thinly slice bulbs on a mandoline or sharp knife, and chop a few fronds for garnish.
- Place mixed greens in a large bowl and add sliced fennel and pomegranate arils.
- In a small jar or bowl, whisk together olive oil, vinegar (or lemon juice), honey (or maple), and a pinch of salt and pepper.
- Drizzle dressing over the salad and toss gently to combine, tasting and adjusting salt and pepper if needed.
- Scatter toasted nuts and crumbled cheese over the top, then finish with chopped fennel fronds for brightness.
- Serve immediately so the greens stay crisp and the pomegranate keeps its pop.
Enjoy this festive, crunchy salad that’s as beautiful as it’s invigorating!
Garlic-Roasted Broccolini With Chili Flakes
Bright, spicy, garlicky broccolini that’s crispy at the edges and tender inside — a simple side that steals the show.
Ingredients:
- 1 pound broccolini, ends trimmed
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red chili flakes (adjust to taste)
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice (about half a lemon)
- Zest of 1/2 lemon (optional, for extra brightness)
- 1 tablespoon grated Parmesan or toasted sesame seeds (optional garnish)
How to Make:
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment for easy cleanup.
- Pat the broccolini dry and spread it in a single layer on the baking sheet.
- In a small bowl, mix olive oil, sliced garlic, chili flakes, salt, and pepper.
- Drizzle the oil mixture evenly over the broccolini and toss with your hands so each stalk is coated.
- Roast for 12–15 minutes, shaking the pan or turning the broccolini once halfway through, until stems are tender and tips are browned and slightly crisp.
- Remove from the oven, squeeze lemon juice over the broccolini, and sprinkle lemon zest if using.
- Taste and adjust seasoning; finish with grated Parmesan or toasted sesame seeds if you like.
- Serve hot as a zesty, garlicky side that pairs with anything from roast chicken to grilled tofu.
Enjoy the crunch, the heat, and the garlicky goodness!
Brown Sugar and Mustard Glazed Parsnips
A sweet-and-tangy glazed parsnip side that sings with holiday warmth.
Ingredients:
- 1 1/2 lb parsnips, peeled and cut into 2–3 inch pieces
- 2 tbsp olive oil or melted butter
- 2 tbsp brown sugar (packed)
- 1 tbsp Dijon mustard (or whole-grain mustard for texture)
- 1 tbsp apple cider vinegar or lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp ground cinnamon or a pinch of nutmeg (optional)
- 2 tbsp chopped fresh parsley or chives for garnish (optional)
How to Make:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it.
- Toss the peeled, cut parsnips with olive oil (or melted butter), salt, and pepper in a bowl until evenly coated.
- Spread the parsnips in a single layer on the prepared baking sheet.
- Roast for 20–25 minutes, turning once halfway, until parsnips are beginning to brown and are fork-tender.
- While they roast, whisk together brown sugar, Dijon mustard, and apple cider vinegar (and cinnamon or nutmeg if using) in a small bowl until smooth.
- Remove the parsnips from the oven and drizzle or brush the brown sugar–mustard glaze over them, tossing gently to coat.
- Return to the oven for 5–8 minutes more, until the glaze is bubbly and slightly caramelized.
- Transfer to a serving dish and sprinkle with chopped parsley or chives if desired.
Serve warm and enjoy the sweet, tangy holiday glow on your plate!
Wild Mushroom and Thyme Stuffed Acorn Squash
Earthy Wild Mushroom and Thyme Stuffed Acorn Squash — cozy, savory, and perfect for holiday tables.
Ingredients:
- 2 medium acorn squashes, halved and seeded
- 2 tbsp olive oil, divided
- Salt and freshly ground black pepper
- 1 tbsp butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 10–12 oz mixed wild mushrooms (shiitake, cremini, oyster), roughly chopped
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/4 cup dry white wine or vegetable broth
- 1/3 cup cooked wild rice or quinoa (optional for bulk)
- 1/4 cup toasted walnuts or pecans, chopped
- 2 tbsp grated Parmesan or vegan alternative (optional)
- 1 tbsp chopped fresh parsley for garnish
- Lemon zest (optional, a pinch)
How to Make:
- Preheat oven to 400°F (200°C). Brush squash halves with 1 tbsp olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet.
- Roast squash 30–35 minutes, until tender when pierced; remove and set aside cut-side up.
- Meanwhile, heat remaining 1 tbsp olive oil and butter in a large skillet over medium heat.
- Add onion and a pinch of salt; cook 4–5 minutes until soft and translucent.
- Stir in garlic and cook 30 seconds until fragrant.
- Add mushrooms and thyme, increase heat slightly, and sauté 6–8 minutes until mushrooms release their juices and begin to brown.
- Pour in wine or broth and simmer 2–3 minutes to reduce; season with salt and pepper to taste.
- Remove pan from heat and stir in cooked wild rice or quinoa (if using), toasted nuts, and Parmesan or alternative.
- Spoon the mushroom mixture into each roasted squash half, packing gently.
- Return stuffed squash to the oven for 8–10 minutes to meld flavors and warm through.
- Finish with a sprinkle of parsley and a touch of lemon zest if desired.
Serve warm and enjoy the cozy, savory flavors — this stuffed squash is a holiday hug on a plate!
Shaved Brussels Sprouts With Pecans and Cranberries
Bright, crunchy shaved Brussels sprouts tossed with sweet cranberries and toasted pecans — a festive side that tastes like the holidays.
Ingredients:
- 1 lb Brussels sprouts, trimmed and thinly shaved (about 6–8)
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans, roughly chopped
- 2 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar (or lemon juice)
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and freshly ground black pepper, to taste
- Optional: 2 tbsp grated Parmesan or crumbled feta for serving
How to Make:
- Trim the ends of the Brussels sprouts and remove any loose outer leaves.
- Thinly shave the sprouts with a sharp knife, mandoline, or food processor until you have fine ribbons.
- Place the shaved sprouts in a large bowl and sprinkle in the dried cranberries and chopped toasted pecans.
- In a small jar or bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss thoroughly so the sprouts are evenly coated.
- Let the salad sit 5–10 minutes to allow the flavors to meld; taste and adjust salt, pepper, or sweetness as needed.
- If using, sprinkle grated Parmesan or crumbled feta on top just before serving.
Serve immediately and enjoy a bright, crunchy holiday side that’s as pretty as it’s delicious!
Harissa-Roasted Cauliflower Steaks
Creamy Garlic Mashed Celery Root
Creamy Garlic Mashed Celery Root — a silky, garlicky twist on classic mashed potatoes that’s bright, elegant, and perfect for the holiday table.
Ingredients:
- 2 pounds celery root (celeriac), peeled and cut into 1-inch pieces
- 3 medium Yukon Gold potatoes, peeled and cut (optional, for extra creaminess)
- 4 cloves garlic, peeled
- 1 cup whole milk (or more as needed)
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 2 tablespoons sour cream or crème fraîche (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives or parsley, for garnish
- Optional: a pinch of freshly grated nutmeg
How to Make:
- Place the celery root (and potatoes, if using) and the garlic cloves in a large pot and cover with cold salted water.
- Bring to a boil over high heat, then reduce to a simmer and cook until the celery root is very tender, about 20–25 minutes.
- While the vegetables cook, warm the milk, cream, and butter together in a small saucepan until the butter melts and the mixture is hot but not boiling; keep warm.
- Drain the cooked vegetables and garlic well and return them to the pot. Let them sit a minute so excess steam escapes.
- Mash the vegetables and garlic with a potato masher or pass through a ricer for extra silkiness.
- Gradually stir in the warm milk-cream-butter mixture until you reach the desired creamy consistency.
- Stir in sour cream or crème fraîche if using, and season generously with salt, pepper, and a pinch of nutmeg if you like.
- Taste and adjust seasoning, adding more milk or cream if you want it looser.
- Spoon the mash into a serving bowl and sprinkle with chopped chives or parsley.
Serve hot and enjoy a luxuriously creamy, garlicky side that’ll have everyone asking for seconds!
Conclusion
You’ve picked a great group of greens and roots to round out any meal. Pick a few recipes that balance sweet, savory, and crunchy. Roast or braise firm vegetables, sauté delicate ones, and dress salads just before serving. Time dishes so hot sides come out with the roast or main. Prep ahead where you can, then reheat gently. Serve warm for comfort, chilled for brightness, and watch guests enjoy simple, seasonal flavors.