Whether you want to go simple (hello, potatoes) or fancy (za’tar-roasted veggies, anyone?), get ready to make plenty of room for a serving of these sides. The best part? They can easily be scaled up or down depending on how many hungry tummies you have for dinner.
Eating your veggies just got easier! This tasty recipe brings in mushrooms, zucchini, onions and cheese to the table to balance out the rich holiday flavours.
Put this recipe on the top of your list. It’s the ultimate comfort food side, loaded with Yukon Gold potatoes, Gruyere cheese, cream and butter.
Get a couple of helpers in the kitchen and you’ll be able to double — or even triple — this recipe easily for a crowd. It works well for dinner, but would be great for brunch too.
Put a few squashes in the oven the day before a big dinner to get a head start on this great, carb-free side, seasoned with garlic, thyme and red pepper flakes.
This is a staple in Indian households and can easily be made in big batches. Fragrant with spices and caramelized onions, it’s great served warm or cold.
Stuffed, meaty mushrooms with artichokes, cheese and red pepper for a side dish sure to get everyone’s mouths watering.
For families that love a bit of experimentation, this works perfectly as a grain-based veggie side dish. Toss the spicy-smoky broccoli with the quinoa before serving so all the flavours mix together.
Brown sugar and molasses complement the natural sweetness of these carrots, while the tops make for a crisp, rosemary-scented garnish. No waste necessary!
Skip the rice or couscous and make the veggies the star of the show. If you love the current Middle Eastern-style food, this recipe ticks all the right boxes of flavour.
The crowd-pleasing tater gets a crisp makeover with this twice-cooked recipe. Bites of Yukon Gold potatoes are first boiled, then roasted in flavour-boosting lamb fat. Yum!
We suggest you roast up a couple of sheets of these veggies because they’ll be a hit. Maple syrup, Dijon mustard and thyme harmonize perfectly for lip-smacking bites.
This classic Italian dish is rich, creamy and bursting with the three kinds of mushrooms — just the special touch the holidays call for.
We love having a stash of this in the freezer because it works great on toast or pasta, baked with fish and even as a side with turkey or ham for the holidays. Make a big batch!
This is the kind of dish that shows vegetarians you actually care about what they’ll feast on. If lentils aren’t your jam, you can substitute them for peas or any other favourite legume.