9,107 vegetable recipes

One-skillet brussels sprouts and rice simmered in creamy mushroom soup with caraway seeds. A cozy, hands-off side dish that feeds six in about an hour.

Quick microwave cheese stuffed zucchini with parmesan, tomatoes, and breadcrumbs. Tender zucchini boats filled with a savory vegetarian mixture in 30 minutes.

Tender brussels sprouts drizzled with browned butter and toasted pecans. A 20-minute side dish with only 4 ingredients that turns sprout skeptics into believers.

Classic Italian stuffed artichokes filled with garlicky breadcrumb stuffing and olive oil. Tender leaves pull away to reveal savory herbs in every bite.

Shredded red cabbage sauteed with garlic and baked in a sweet-sour sauce of honey, soy, vinegar, and ginger until tender.

Steamed cabbage leaves stuffed with a savory bulgur filling cooked in tomato sauce with onions, celery, parsley, and Italian seasoning. A meatless twist on classic stuffed cabbage rolls.

Broccomole: a fat-free, vegan guacamole swap made from pureed broccoli stems with cumin, green chilies, and fresh tomato. McDougall diet friendly.

Brussels sprouts simmer in chicken broth, then get coated in a creamy Dijon mustard sauce thickened with cornstarch. Ready in 40 minutes start to finish.

A simple but scrumptious side dish made with cooked potatoes, garlic and a bit of cayenne pepper.

Smoky roasted eggplant mashed with cumin, serrano chiles, coriander, and garam masala, then folded with cool yogurt and fresh cilantro. A classic North Indian side dish.

A surprising vintage side dish: sliced cucumbers and Spanish onions layered with chili sauce and butter, baked until meltingly tender. Prove that cucumbers aren't just for salads.

Batatas a Portuguesa: sliced potatoes fried golden in butter and oil, seasoned with salt and pepper, finished with fresh parsley. The classic Portuguese side dish that's crispy, buttery, and impossibly simple.

Shredded green cabbage and grated carrots sautéed in foamy butter with chives until tender-crisp. A 20-minute side dish that's light, buttery, and pairs with just about anything.

Julienned carrots, Granny Smith apples, and celery braised with currants, honey, Dijon mustard, and apple cider vinegar, then glazed and finished with fresh basil. A sweet-savory fall side dish.

Belgian endive halves browned in butter until caramelized, then braised in chicken broth. A 30-minute European side dish with a bittersweet, nutty flavor and silky texture.

A delicious appetizer or side dish for dinner!!! What a great way to use a glut of summer zucchini!