15 Delicious Ways to Spice Up Your Vegetable Game

Cut thick slices of cabbage and brush them with olive oil, sprinkle with salt, pepper, and any preferred spices. Roast in the oven at 425 degrees until tender and slightly caramelized. These cabbage steaks make a delicious side dish or a centerpiece of a plant-based meal.

Toss radishes with olive oil, garlic, and herbs, then roast until they become tender and slightly caramelized. These little gems transform into a sweet and savory side dish when roasted.

Turn your favorite vegetables like zucchini, carrots, or parsnips into crispy fries. Slice them into thin strips, lightly coat with olive oil, and bake at 425 degrees until golden brown for satisfying finger food that’s healthy and flavorful. Tip! Make sure to remove excess moisture and don’t overcrowd the pan.

Toss fresh asparagus spears with olive oil, a squeeze of lemon juice, and a pinch of salt. Grill until tender-crisp, and enjoy the charred flavors combined with the vibrant taste of lemon.

Slice eggplant into rounds or lengthwise strips, brush with olive oil, and season with your choice of herbs and spices. Roast in the oven until soft and slightly browned for a delicious and healthy eggplant dish. Tip! Make sure you choose the right eggplant. Opt for smaller eggplants that are firm and shiny. These tend to have fewer seeds and have a more tender flesh, resulting in a better texture once roasted. And, don’t forget to salt and let eggplant sit for about 30 minutes.

Thread cherry tomatoes, bell peppers, zucchini, and other vegetables onto skewers. Marinate with a mixture of olive oil, balsamic vinegar, garlic, and herbs, then grill until your liking.

Heat olive oil in a pan, add minced garlic and kale leaves, and sauté until wilted. Season with salt and pepper for a quick and nutritious side dish packed with vibrant green goodness.

Cut cauliflower into bite-sized florets, coat them in a mixture of hot sauce and olive oil, then bake at 425 degrees until crispy. These spicy, plant-based buffalo bites are perfect for game nights or as a healthier alternative to traditional wings.

Cut the tops off bell peppers and remove the seeds. Fill them with a mixture of cooked quinoa, lentils, diced vegetables, and spices. Bake at 375 degrees until the peppers are tender (about 20-25 min) and the filling is heated through for a satisfying and nutrient-packed meal. Tip! Look for bell peppers that are firm, with smooth and shiny skin. The peppers should be large enough to hold a substantial amount of filling. Different colored peppers, such as green, red, yellow, or orange, can each add a unique flavor to the dish too.

Use a spiralizer or a julienne peeler to transform vegetables like zucchini, carrots, or beets into long, noodle-like strands. Top with your favorite sauce, such as marinara or pesto, and enjoy a low-carb, veggie-packed pasta alternative.

Toss Brussels sprouts with maple syrup, olive oil, and a sprinkle of salt. Roast in the oven until crispy and caramelized. The combination of sweet and savory flavors makes this a delightful side dish that even Brussels sprout skeptics will love.

Toss broccoli florets with olive oil, sprinkle with grated Parmesan cheese, breadcrumbs, and a touch of garlic powder. Bake in the oven at 425 degrees until the broccoli is crisp (about 10-15 min) and the Parmesan is melted and golden brown for a tasty and cheesy side dish. Tip! To ensure even cooking, cut the broccoli florets into similar-sized pieces. This helps to prevent some pieces from becoming overcooked while others are still undercooked. Aim for bite-sized pieces that will cook evenly in the oven.

Toss whole baby carrots in a mixture of olive oil, ground turmeric, salt, and black pepper. Roast in the oven until tender and slightly caramelized. Serve with a drizzle of creamy tahini sauce and a sprinkle of sesame seeds for a healthy side dish.

Heat olive oil in a pan and sauté fresh green beans with minced garlic until they are bright green and crisp-tender. Toast some slivered almonds separately, then sprinkle them over the green beans for added crunch and nutty flavor.

Marinate portabella mushroom caps in a mixture of balsamic vinegar, garlic, and herbs. Roast in the oven until tender and juicy. Serve on a whole-grain bun with fresh arugula and a drizzle of balsamic glaze for a hearty and flavorful vegetarian burger.