I’ve always liked certain vegetables, like carrots and broccoli, but when my husband Dave went vegan last year, we started incorporating even more veggies into our diets. One of my favorite ways we’ve found to get creative in the kitchen is with our side dishes, which are really fresh and veggie forward without losing any flavor!

Below are 3 of our current go-tos, which taste great no matter what eating habits, diet or nutritional plan you’re following. Even better, they’re super simple to prep and require just a few healthy ingredients. They’re great sides all year long, but we’ll definitely be prepping them on repeat.

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My Favorite Quick and Easy Veggie Side Dishes via @GirlWithCurves #wellness #Broccoli #Zucchini #BrusselsSprouts
Spicy Brussels Sprouts

What you’ll need:

  • ½ lb of brussels sprouts
  • 2 jalapeño peppers 
  • olive oil
  • garlic salt
  • pepper

Stem, then slice brussels sprouts in half, and chop jalapeños. Heat a small saucepan with olive oil over medium-high heat. Add the brussels sprouts, jalapeños and cook for 10 minutes, stirring every 2-3 minutes. Season with garlic salt and pepper to taste.

 

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My Favorite Quick and Easy Veggie Side Dishes via @GirlWithCurves #wellness #Broccoli #Zucchini #BrusselsSprouts

 

Garlicky Broccoli and Zucchini

What you’ll need:

  • 3 heads of broccoli (or 1 bag of fresh florets)
  • 2 zucchini
  • garlic salt
  • veggie broth or olive oil

Preheat the oven to 425 degrees and slice the zucchini into slim rounds. If you have a head of broccoli, cut it into florets; Put everything in an oven-safe dish, drizzle with veggie broth or olive oil, and sprinkle with garlic salt(we use veggie broth since olive oil comes with lots of extra calories and veggie broth tastes just as great, without the added fat!). Let it all roast in the oven for 25 minutes.

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My Favorite Quick and Easy Veggie Side Dishes via @GirlWithCurves #wellness #Broccoli #Zucchini #BrusselsSprouts
Cheesy Cauliflower

What you’ll need:

  • 1 head of cauliflower (or 1 bag of fresh florets)
  • 1 sliced medium onion
  • 4 thyme sprigs 
  • 4 unpeeled garlic cloves
  • 3 tablespoons olive oil
  • 1/2 cup grated Parmesan or vegan cheese alternative

Preheat the oven to 425 degrees. Cut the cauliflower into florets and chop the onion. Put them on a baking sheet with the thyme, garlic cloves (leave them unpeeled, since they’re just there for overall flavoring), olive oil, and a dusting of salt and pepper. Roast the mixture in the oven for 35 to 40 minutes, tossing the veggies every 10 minutes. Take the pan out and mix in some grated Parmesan cheese or vegan cheese alternative (there are some great nut-based ones out there, our favorite is SO brand!). Put the pan back in the oven and roast another 10 minutes until the cauliflower is slightly brown and tender.

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