If you are always looking for easy side dishes, here are four easy veggie dishes you can pair with any meal! Most moms are always looking for ways to get their kids to eat veggies and these four and sure to please the whole family.
I am a veggie lover, but eating veggies the same ways over and over can get very old. These four green veggie recipes are sure to keep variety in your meals and require minimal effort and ingredients to throw together for a quick weeknight side dish.
TOP FOUR EASY VEGGIE SIDE DISHES
PAN SEARED BRUSSELS
When we first got married, my husband was hesitant to try Brussels. He insisted that he did not like them and, for a while, refused to even try them. I think many people have this feeling towards this green veggie, and if not cooked properly, I can see the disgust for this green vegetable.
After lots of persuasion and taste testing, I finally perfected an EXTREMELY simple Brussels recipe that he now will admit that he loves. My son absolutely loves these as well, especially dipped in a little ketchup!
When possible, I try buy organic frozen brussels for this recipe. It is more convenient to keep frozen veggies in my freezer than buying fresh veggies every week. DON”T SKIMP ON THE BUTTER. That is what makes this veggie perfect!
I simply thaw the veggies in the fridge or in a bowl of hot water then do a quick boil. You could also make this recipe with fresh Brussels.
Pan Seared Brussel Sprouts
Ingredients
- 1 bag frozen brussels
- 1-2 TBSP butter
- 1 tsp salt
- 1/2 cup water
Instructions
- Thaw frozen veggies.
- For a quick boil to soften the brussels, let veggies simmer in a covered skillet water.
- In a cast iron skillet, melt butter and toss with brussels until browned and crisp.
- Salt and/or season and serve.
Sauteed spinach
Spinach is an easily overlooked side veggie. I often only think of it in my fresh salads and forget how good it can taste when sauteed properly.
This is hands down the easiest side dish that is a go-to when I need a green veggie to add to our dinner plates.
We always have spinach in the fridge so this is an easy veggie to prepare for my family.
Sauteed Spinach
Ingredients
- 1 TBSP coconut oil (You could also use butter)
- handful fresh spinach
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
Instructions
- In a skillet, melt coconut oil and add spinach.
- Allow the spinach to wilt in the skillet.
- As the spinach wilts, add more spinach as needed.
- Season with salt, pepper, and garlic powder.
the easiest frozen green beans
I grew up hating green beans! When my mom added them to vegetable soup, I would always pick out the “green boats” and set them to the side. I’m not really sure why because in a soup, you barely taste them!
Over the years, my taste buds for green beans have changed and when cooked this way, my entire family loves green beans!
This green bean recipe is very similar to how to prepare frozen brussel sprouts. Since frozen green beans are easier to keep on hand, I always keep them stockpiled in our freezer.
The Easiest Frozen Green Beans
Ingredients
- 1 bag green beans, frozen
- 1/2 cup water
- 2 TBSP butter
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
Instructions
- Thaw frozen veggies.
- Let veggies simmer in a covered skillet with the water.
- In a cast iron skillet, melt butter and toss with green beans until soft.
- Salt and/or season. Serve immediately.
Instant pot rosemary Carrots
Carrots are not a favorite veggie of mine if left in their raw state. However, pressure cooking them in the instant pot takes them to a whole new level!
My husband has never liked carrots but admitted that he loved these after I made them for the first time!
The instant pot does all of the work and these are ready in less than 10 minutes!
I usually use the pre-chopped baby carrots for this recipe but have also peeled and chopped whole carrots as well. Either works great!
Instant Pot Rosemary Carrots
Equipment
- Instant Pot
Ingredients
- 1 cup carrots ( I use baby carrots)
- 1 cup water
- 1 tsp rosemary
- 1 tsp salt
Instructions
- Add water carrots to instant pot
- Cook on high pressure for 2 minutes then do a "quick release" to allow the steam to release.
- Drain the carrots.
- Toss with salt and rosemary in a separate bowl.
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