20 Vegetable Recipes That Will Make You Fall In Love With Greens Again

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I’ve attached a video for every recipe below from my favorite home cooks.

Vegetables are a key part of a healthy diet. They give you important vitamins and nutrients. Eating more veggies can help you feel better and have more energy.

Cooking with vegetables doesn’t have to be boring. There are many tasty ways to prepare them. You can roast, stir-fry, or add them to soups and salads. With the right recipes, you might even find yourself craving vegetables for dinner.

Roasted Brussels Sprouts

Ready to make some yummy roasted Brussels sprouts? Here’s what you’ll need:

Ingredients:

  • 1 pound Brussels sprouts
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1 tablespoon balsamic vinegar and 1 teaspoon honey

Directions:

  1. Preheat your oven to 425°F (220°C).

  2. Trim the ends of your Brussels sprouts and cut them in half. Remove any discolored outer leaves.

  3. Toss the sprouts in a bowl with olive oil, salt, and pepper.

  4. Spread them out on a baking sheet, cut side down.

  5. Roast for about 20 minutes, then flip them over.

  6. Continue roasting for another 5-10 minutes until they’re golden and crispy.

  7. If you want, drizzle with a mix of balsamic vinegar and honey before serving.

Enjoy your crispy, flavorful roasted Brussels sprouts! They’re perfect as a side dish or even a healthy snack.

Carrot Soup

Ready to make some yummy carrot soup? Here’s what you’ll need:

  • 2 pounds carrots, peeled and chopped
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional: 1/2 cup cream

Now, let’s get cooking!

  1. Heat olive oil in a large pot over medium heat. Add onions and cook until soft, about 5 minutes.

  2. Toss in the garlic and cook for another minute. Add carrots and broth, then bring to a boil.

  3. Lower the heat and simmer for 20-25 minutes until carrots are tender.

  4. Remove from heat and let cool slightly. Blend the soup until smooth using an immersion blender or regular blender.

  5. If you want a creamier soup, stir in some cream. Season with salt and pepper to taste.

  6. Serve hot and enjoy your homemade carrot soup!

You can add a sprinkle of herbs or a dollop of yogurt on top for extra flavor. This soup is perfect for chilly days or when you need a quick, healthy meal.

Stir-Fried Broccoli

Here’s what you’ll need:

  • 1 large head of broccoli, cut into florets
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • Salt and pepper to taste

Now, let’s get cooking!

Heat the oil in a large skillet or wok over high heat. Add the broccoli and stir-fry for about 3-4 minutes until it starts to turn bright green.

Toss in the minced garlic and grated ginger. Keep stirring for another minute to release their flavors.

Pour in the soy sauce and sprinkle the sugar over the broccoli. Mix everything well to coat the veggies.

Continue cooking for 2-3 more minutes until the broccoli is crisp-tender. You want it to still have a bit of crunch!

Season with a pinch of salt and pepper to taste. Give it one final stir and you’re done!

Serve your stir-fried broccoli hot as a tasty side dish or add some protein to make it a full meal.

Mashed Potatoes

Let’s make some creamy mashed potatoes! Here’s what you’ll need:

  • 2 pounds russet potatoes
  • 1/2 cup milk
  • 1/4 cup butter
  • Salt and pepper to taste

Now for the fun part – making them!

  1. Peel and cut potatoes into 1-inch cubes.

  2. Put potatoes in a pot and cover with cold water. Bring to a boil.

  3. Cook for 15 minutes or until tender when pierced with a fork.

  4. Drain potatoes and return them to the hot pot.

  5. Add milk and butter. Mash until smooth and creamy.

  6. Season with salt and pepper to taste.

  7. Serve hot and enjoy!

For extra flavor, try adding roasted garlic, cheese, or herbs. You can also mix in veggies like carrots or peas for a colorful twist.

Grilled Zucchini

Ingredients:

  • 2 medium zucchini
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Optional: grated Parmesan cheese
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Directions:

  1. Preheat your grill to medium-high heat.

  2. Cut the zucchini into long spears or 1/4-inch thick slices.

  3. In a bowl, toss the zucchini with olive oil, Italian seasoning, garlic powder, salt, and pepper.

  4. Place the zucchini on the grill. Cook for 3-4 minutes per side until tender and lightly charred.

  5. Remove from the grill and serve hot. If you like, sprinkle with Parmesan cheese before serving.

Tip: For extra flavor, try brushing the zucchini with a mixture of melted butter and minced garlic before grilling.

Remember to oil your grill grates to prevent sticking. Enjoy your tasty grilled zucchini as a side dish or add it to salads and sandwiches!

Spinach Salad

Ready to whip up a tasty spinach salad? Here’s what you’ll need:

  • Fresh spinach leaves
  • Hard-boiled eggs
  • Crispy bacon bits
  • Thinly sliced red onion
  • Sliced mushrooms
  • Cherry tomatoes
  • Crumbled feta cheese
  • Balsamic vinaigrette

Now, let’s put it all together:

  1. Wash and dry your spinach leaves. Place them in a large bowl.

  2. Slice the hard-boiled eggs and add them to the bowl.

  3. Sprinkle bacon bits over the spinach.

  4. Add the sliced red onion and mushrooms.

  5. Toss in the cherry tomatoes for a pop of color.

  6. Sprinkle crumbled feta cheese on top.

  7. Drizzle your favorite balsamic vinaigrette over the salad.

  8. Gently toss all ingredients together.

Your spinach salad is now ready to enjoy! It’s perfect for a light lunch or as a side dish with dinner. Feel free to add your own twist by including extras like sliced apples or crunchy nuts.

Ratatouille

Ready to make a delicious French veggie stew? Here’s what you’ll need:

Ingredients:

  • 1 eggplant, cubed
  • 2 zucchini, sliced
  • 2 bell peppers, chopped
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 4 tomatoes, chopped
  • 2 tbsp olive oil
  • 1 tsp dried herbs (thyme, basil, oregano)
  • Salt and pepper to taste

Directions:

  1. Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until soft.

  2. Toss in eggplant and cook for 5 minutes, stirring often.

  3. Add zucchini and bell peppers. Cook for another 5 minutes.

  4. Stir in tomatoes, herbs, salt, and pepper. Bring to a boil, then reduce heat.

  5. Cover and simmer for 20 minutes, stirring occasionally.

  6. Remove lid and cook for 10 more minutes until veggies are tender and liquid thickens.

Your ratatouille is now ready to enjoy! Serve it hot as a side dish or over rice for a hearty meal.

Steamed Green Beans

Here’s what you’ll need:

  • 1 pound fresh green beans, trimmed
  • Water
  • Salt (optional)
  • Butter (optional)

Let’s get cooking!

Fill a pot with about an inch of water. Place a steamer basket inside.

Bring the water to a boil over high heat.

Add your green beans to the steamer basket. Cover the pot with a lid.

Steam for 5-7 minutes. The beans should be bright green and crisp-tender.

Check them with a fork around the 5-minute mark. If you like them softer, steam for another minute or two.

When done, remove the beans from the steamer.

You can enjoy them plain or add a pat of butter and a sprinkle of salt for extra flavor.

That’s it! You’ve got perfectly steamed green beans in just a few minutes.

Stuffed Bell Peppers

Here’s what you’ll need:

  • 6 bell peppers (any color)
  • 1 cup cooked rice
  • 1 can black beans, drained
  • 1 cup corn kernels
  • 1 cup diced tomatoes
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheese

Now, let’s get cooking!

  1. Preheat your oven to 400°F (200°C).

  2. Cut the tops off the peppers and remove the seeds.

  3. Mix the rice, beans, corn, tomatoes, onion, garlic, and spices in a bowl.

  4. Stuff the peppers with the mixture and place them in a baking dish.

  5. Sprinkle cheese on top of each pepper.

  6. Bake for 25-30 minutes until the peppers are tender and the cheese is melted.

  7. Let them cool for a few minutes before serving.

You can customize these stuffed peppers with your favorite veggies or grains. They’re perfect for a tasty and filling vegetarian meal!

Cauliflower Rice

Want to try a tasty low-carb alternative to regular rice? Cauliflower rice is just what you need! Here’s how to make it:

Ingredients:

  • 1 medium head of cauliflower
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Directions:

  1. Wash the cauliflower and cut it into florets.

  2. Put the florets in a food processor. Pulse until they look like rice grains.

  3. Heat olive oil in a large skillet over medium heat.

  4. Add the cauliflower “rice” to the skillet. Cook for 5-7 minutes, stirring often.

  5. Season with salt and pepper to your liking.

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That’s it! Your cauliflower rice is ready to serve. You can eat it plain or use it in stir-fries, as a side dish, or in place of rice in your favorite recipes.

Try adding some veggies like bell peppers or onions for extra flavor. You can also mix in herbs or spices to make it even tastier.

Baked Sweet Potato

Want to make a tasty baked sweet potato? Here’s what you’ll need:

  • 1 medium sweet potato
  • 1 teaspoon olive oil
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 425°F (220°C).

  2. Wash and dry the sweet potato. Poke a few holes in it with a fork.

  3. Rub the potato with olive oil and sprinkle with salt and pepper.

  4. Place it on a baking sheet lined with parchment paper.

  5. Bake for 45-50 minutes, or until you can easily pierce it with a fork.

  6. Let it cool for a few minutes before cutting it open.

You can add your favorite toppings like butter, cinnamon, or even some black beans and cheese for a heartier meal. Enjoy your perfectly baked sweet potato!

Sautéed Mushrooms

You’ll need:

  • 1 pound mushrooms, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper to taste

Here’s how to make them:

Clean and slice your mushrooms. Heat olive oil in a large skillet over medium-high heat.

Add the mushrooms to the pan in a single layer. Let them cook without stirring for 4 minutes until golden brown on one side.

Stir the mushrooms and cook for 2 more minutes. Lower the heat to medium-low.

Add butter and garlic to the pan. Stir to coat the mushrooms. Cook for another 3-4 minutes until the mushrooms are tender.

Sprinkle in the fresh thyme leaves. Season with salt and pepper to taste.

Give everything a final stir and serve your delicious sautéed mushrooms hot. They’re perfect as a side dish or topping for steak!

Cucumber Salad

You’ll love this refreshing cucumber salad! It’s perfect for hot summer days.

Ingredients:

  • 2 cucumbers, thinly sliced
  • 1/4 red onion, thinly sliced
  • 2 tablespoons white vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions:

  1. Slice the cucumbers and red onion thinly. You can use a knife or mandoline for even slices.

  2. Sprinkle salt over the cucumber slices and let them sit for 20 minutes. This draws out excess water.

  3. In a small bowl, mix vinegar and sugar until the sugar dissolves.

  4. Drain the cucumbers and pat them dry with a paper towel.

  5. In a large bowl, combine the cucumbers, onion, and vinegar mixture. Toss gently to coat.

  6. Add black pepper and mix well.

  7. Chill the salad in the refrigerator for at least 30 minutes before serving.

Your cucumber salad is ready to enjoy! It’s crisp, tangy, and oh-so-cool. Serve it as a side dish at your next barbecue or picnic.

Eggplant Parmesan

Here’s what you’ll need:

  • 2 large eggplants, sliced 1/3 inch thick
  • 2 cups breadcrumbs
  • 1 cup grated Parmesan cheese
  • 4 eggs, beaten
  • 1 cup all-purpose flour
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • Salt and pepper to taste
  • Olive oil for frying

Now, let’s make this tasty dish!

  1. Sprinkle salt on eggplant slices and let them sit for 30 minutes. Pat dry with paper towels.

  2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan.

  3. Dip each eggplant slice in flour, then egg, then breadcrumb mixture.

  4. Fry the coated slices in hot olive oil until golden brown on both sides.

  5. Preheat your oven to 375°F (190°C).

  6. In a baking dish, layer sauce, eggplant slices, and mozzarella. Repeat layers.

  7. Bake for 20-25 minutes until cheese is bubbly and golden.

Let it cool for a few minutes before serving. Enjoy your homemade Eggplant Parmesan!

Corn On The Cob

You’ll need:

  • 4 ears of fresh corn
  • 1/4 cup butter, softened
  • 2 tablespoons chopped fresh herbs (parsley, rosemary, thyme)
  • 1 clove garlic, minced
  • Salt and pepper to taste

Here’s how to make it:

  1. Preheat your oven to 350°F (175°C).

  2. Mix the softened butter with herbs, garlic, salt, and pepper in a small bowl.

  3. Remove the husks and silk from the corn. Spread the herb butter over each ear.

  4. Wrap each corn cob in aluminum foil. Place them on a baking sheet.

  5. Roast in the oven for about 35 minutes. The corn will be hot and tender when done.

  6. Let the corn cool for a few minutes before unwrapping. Be careful, it’s hot!

  7. Serve and enjoy your tasty corn on the cob.

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This easy method gives you juicy, flavorful corn every time. It’s perfect for summer cookouts or cozy family dinners.

Asparagus Quiche

You’ll need:

  • 1 pie crust
  • 1 pound asparagus
  • 4 eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 cup shredded cheese (like smoked mozzarella)
  • 1/4 cup crumbled feta
  • 2 green onions, chopped
  • Salt and pepper to taste

Here’s how to make it:

  1. Preheat your oven to 325°F.

  2. Roll out the pie crust and place it in a 9-inch pie dish. Trim and flute the edges.

  3. Cut asparagus into 1-inch pieces. Cook in boiling water until tender, then drain and cool.

  4. In a bowl, whisk together eggs, milk, cream, salt, and pepper.

  5. Sprinkle cheese in the bottom of the crust. Pour the egg mixture over it.

  6. Add the asparagus pieces and feta on top.

  7. Bake for 40-50 minutes until the center is set.

  8. Let it cool for a few minutes before slicing.

Your asparagus quiche is ready! It’s perfect for breakfast, lunch, or dinner. You can even make it ahead and reheat it later. Enjoy your tasty veggie-filled meal!

Tomato Basil Pasta

Here’s what you’ll need:

  • 8 oz pasta (any shape)
  • 2 cups cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/2 cup fresh basil leaves, torn
  • Salt and pepper to taste
  • Grated Parmesan cheese (optional)

Let’s make this yummy dish!

  1. Cook your pasta in salted water until al dente. Save 1 cup of pasta water before draining.

  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute.

  3. Toss in the tomatoes, salt, and pepper. Cook for 6-7 minutes until tomatoes soften and start to burst.

  4. Add the cooked pasta and a splash of pasta water to the skillet. Stir well.

  5. Sprinkle in torn basil leaves and gently toss everything together.

  6. If needed, add more pasta water to create a light sauce.

  7. Serve hot with a sprinkle of Parmesan cheese if you like.

Enjoy your quick and tasty Tomato Basil Pasta!

Garlic Roasted Carrots

You’ll need:

  • 1 pound carrots, sliced diagonally
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Here’s how to make them:

  1. Preheat your oven to 375°F (190°C).

  2. Mix the olive oil, minced garlic, thyme, salt, and pepper in a bowl.

  3. Toss the sliced carrots in the mixture until they’re well coated.

  4. Spread the carrots in a single layer on a baking sheet.

  5. Roast for 20-25 minutes, stirring once halfway through.

  6. Your carrots are ready when they’re tender and lightly caramelized.

These garlic roasted carrots are a tasty and easy side dish. They’re perfect for weeknight dinners or special occasions. The garlic adds a nice flavor, while roasting brings out the carrots’ natural sweetness. Enjoy!

Vegetable Stir-Fry

Here’s a tasty veggie stir-fry you can whip up in no time! It’s colorful, healthy, and perfect for a quick weeknight meal.

Ingredients:

  • 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons vegetable oil
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon cornstarch
  • Cooked rice for serving

Directions:

  1. Chop your veggies into bite-sized pieces.

  2. Mix soy sauce, honey, and cornstarch in a small bowl. Set aside.

  3. Heat oil in a large pan or wok over medium-high heat.

  4. Add garlic and ginger. Cook for 30 seconds until fragrant.

  5. Toss in your veggies. Stir-fry for 5-7 minutes until crisp-tender.

  6. Pour the sauce over the veggies. Stir to coat and cook for 1-2 minutes until sauce thickens.

  7. Serve hot over rice and enjoy your veggie-packed meal!

This easy stir-fry is super flexible. Feel free to swap in your favorite veggies or whatever you have on hand. You’ll have a yummy, nutritious dinner ready in less than 30 minutes!

Kale Chips

You’ll need:

  • 1 bunch fresh kale
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • Optional seasonings (garlic powder, nutritional yeast, etc.)

Here’s how to make them:

  1. Preheat your oven to 300°F (150°C).

  2. Wash the kale and dry it really well. A salad spinner works great for this!

  3. Remove the tough stems and tear the leaves into bite-sized pieces.

  4. Put the kale in a big bowl and drizzle with olive oil. Use your hands to massage the oil into every leaf.

  5. Sprinkle with salt and any other seasonings you like.

  6. Spread the kale on a baking sheet in a single layer. Don’t overcrowd!

  7. Bake for about 10 minutes, then rotate the pan and bake for another 5-15 minutes.

  8. Keep an eye on them! They’re done when the edges are slightly brown but not burnt.

  9. Let them cool for a few minutes before munching. They’ll crisp up even more as they cool.

Enjoy your crunchy, healthy snack!