Vegetarian Side Dishes: 35+ Easy Recipes for Weeknights & Holiday Tables
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★ Add us as a trusted Google sourceThe best vegetarian side dishes are simple, big on flavour and easy to time around the main: crispy potatoes, creamy gratins, fluffy rice and grain pilafs, and bright vegetable salads. This collection brings together 35+ easy recipes for everyday dinners and for holiday tables, from Thanksgiving to Christmas.
Many can be made ahead or cooked on the stovetop while the oven is busy, which matters most when the table is full. Choose one rich side and one fresh one for balance, and you have a complete plate. Planning a full feast? See our vegan Thanksgiving menu for the whole game plan.
How to Plan Vegetarian Side Dishes for a Holiday Table
Plan three to five sides per main dish and vary them: one starchy side (mashed potatoes, a gratin or cornbread), one cooked vegetable (green beans or roasted carrots) and one fresh side (a salad or slaw). Choose at least two that can be made a day ahead, such as casseroles, gratins and coleslaw, so the oven and stovetop stay free on the day. If your oven is small, balance the menu with a stovetop pilaf or a cold salad, and let the casseroles bake while the main rests.
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- Potato and Sweet Potato Sides
- Rice, Grain, and Pasta Sides
- Roasted and Sautéed Veggie Sides
- Hearty Sides That Double as Mains
- Holiday-Table Sides: Gratins, Casseroles & Make-Ahead Comfort
Potato and Sweet Potato Sides
Crispy, creamy, and endlessly comforting, these potato sides are the ones everyone reaches for first.
1
Garlicky Smashed Sweet Potatoes
Baby sweet potatoes are boiled until tender, flattened, then roasted with garlic until the edges turn crisp and caramelized. They stay creamy inside while the outside crackles, giving you two textures in every bite. Boil the potatoes a day ahead and chill them so they smash and crisp up faster at dinner.
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2
Hasselback Potatoes
This traditional Swedish method turns an ordinary potato into a fan of thin, crackly slices that drink up oil and seasoning between every cut. The center stays fluffy while the edges shatter like chips. Rest each potato in the bowl of a wooden spoon while slicing so your knife stops before it cuts all the way through.
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3
Best Smashed Potatoes
Small potatoes are simmered soft, pressed flat, then blasted in a hot oven until golden and lacy at the edges. Every craggy surface turns shatteringly crisp while the middle stays pillowy. Give them room to spread on the tray without touching, because crowded potatoes steam instead of crisping and lose that signature crunch.
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4
Batata Harra (Spicy Roasted Potatoes)
These Lebanese potatoes are roasted until crisp, then tossed with garlic, chili, coriander, and a squeeze of lemon for a bold, punchy side. They bring heat and brightness that cuts through anything rich on the plate. Add the fresh herbs and lemon off the heat at the very end so they keep their color and zing.
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5
Lyonnaise Potatoes
A French bistro classic of sliced potatoes pan-fried with sweet, slowly caramelized onions until both turn deep golden and tender. Simple pantry ingredients deliver a surprisingly elegant, buttery side. Parboil the potato slices for a few minutes before frying so they cook through evenly and pick up color without turning to mush.
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6
Sweet Potato Fries
Skip the soggy takeout version and learn how to cut, coat, and bake sweet potato fries that actually turn crisp. A light dusting of cornstarch is the trick that keeps them from going limp. Spread them in a single layer with space between each fry, and flip halfway so both sides brown evenly in the oven.
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7
Colcannon (Irish Mashed Potatoes)
Creamy mashed potatoes are folded through with buttery wilted cabbage or kale for a comforting Irish side that eats like a warm hug. It’s humble, filling, and endlessly adaptable. Warm your milk or plant milk before beating it into the potatoes, since cold liquid makes the mash gluey and stiff instead of light and fluffy.
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Rice, Grain, and Pasta Sides
Fluffy grains and tender pasta soak up flavor and pair with almost any main on the table.
8
15-Min Quinoa Fried Rice
This clever swap trades rice for protein-packed quinoa, stir-fried with veggies and savory sauce for a speedy side ready in about fifteen minutes. It’s light, nutty, and endlessly customizable with whatever vegetables you have. Use cold, cooked-ahead quinoa straight from the fridge so the grains stay separate and fry up fluffy rather than clumping together.
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9
Vegan Mexican Rice
Fluffy long-grain rice is toasted, then simmered with tomato, garlic, and warm spices until every grain turns tender and stained a rich red. It’s the perfect partner for tacos, beans, or grilled veggies. Toast the dry rice in a little oil until it smells nutty before adding liquid, which keeps the finished grains separate and never sticky.
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10
Spanakorizo (Greek Spinach Rice)
This one-pot Greek side simmers rice with masses of spinach, dill, lemon, and olive oil into something fresh, green, and deeply savory. It works warm or at room temperature, making it ideal for a mezze spread. Let it rest off the heat for ten minutes before fluffing so the rice finishes steaming and the flavors settle.
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11
Easy Couscous Salad
Fluffy couscous is tossed with crunchy vegetables, herbs, and a zippy dressing into a fresh salad that comes together in about thirty minutes. It travels beautifully and only gets better as it sits. Dress the couscous while it’s still slightly warm so the grains soak up the flavors instead of staying bland at the center.
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12
Sprinkles and Sprouts
Greek Orzo with Lemon and Herbs
Orzo cooks up like rice but eats like tender little pasta pearls, here brightened with lemon, fresh herbs, and olive oil. It’s a light, zesty side that pairs with almost any main from fish to roasted veg. Toast the dry orzo in a dry pan until lightly golden before boiling for a deeper, nuttier flavor.
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13
Bulgur Pilaf
A fluffy bulgur pilaf cooked with tomato, red pepper, cumin and toasted almonds. Bulgur needs only a short cook, so this works as a speedy side; let it rest covered for five minutes so the grains separate.
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14
Vegetarian Serbian Rice Pilaf (Easy One-Pot Recipe)
An easy one-pot Serbian rice pilaf with carrot and red pepper, seasoned with sweet paprika. Toast the rice briefly in the oil before adding the water, and it cooks into separate, fluffy grains.
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15
Mushroom Rice Pilaf
A simple mushroom rice pilaf made from just rice, mushrooms, onion and oil. Brown the mushrooms well before adding the rice, because that browning is where most of the flavour comes from.
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16
Broccoli Rice
A creamy, risotto-style rice with broccoli and lemon, made from only four ingredients. Stir it as it cooks to release the starch from the Arborio rice, and finish with fresh lemon just before serving.
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Roasted and Sautéed Veggie Sides
Bright, fresh, and fast, these vegetable sides add color and crunch to balance a heavier plate.
17
Perfect Roasted Garlic Mushrooms
Whole mushrooms roast in a hot oven with garlic and herbs until they shrink, brown, and concentrate into juicy, savory little bites. Barely any effort delivers huge umami flavor. Roast them on a large tray without crowding so the mushrooms release their water and caramelize instead of stewing in their own liquid and turning rubbery.
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18
Cauliflower Rice (Low Carb / Keto)
Grated cauliflower stands in for rice in this light, low-carb side that sautés in minutes and soaks up whatever seasoning you throw at it. It’s the ideal blank canvas under curries and stir-fries. Squeeze the riced cauliflower in a clean towel to remove excess moisture before cooking so it turns fluffy rather than soggy in the pan.
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19
Low Carb Cabbage Hash Browns
Shredded cabbage replaces potato in these crispy, golden hash browns that fry up as a filling low-carb side or snack. They deliver all the crunch with a fraction of the starch. Press the shredded cabbage firmly into thin, flat patties and resist flipping too soon, letting one side set fully so they hold together and crisp instead of falling apart.
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20
Well Plated
Roasted Broccoli and Carrots
Broccoli florets and sweet carrots roast together on one pan until the edges char and crisp and the vegetables turn tender and caramelized. It’s an easy, colorful side that practically makes itself. Cut the carrots into pieces roughly the same size as the broccoli florets so everything roasts at the same rate and finishes evenly.
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21
Domestic Superhero
Sautéed Kale
Hearty kale is quickly sautéed with garlic and olive oil until it wilts into a tender, savory green that even kale skeptics tend to enjoy. It’s ready in minutes and pairs with nearly anything. Strip the leaves from the tough central stems before cooking so every forkful stays tender instead of stringy and chewy.
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22
Eat Something Vegan
Quick Asian Sugar Snap Peas
Crisp sugar snap peas get a fast stir-fry with garlic, ginger, and soy for a fresh, crunchy side with bright Asian flavor. They cook in just a few minutes and keep their snap. Cook them over high heat only until bright green and still crisp-tender, since a minute too long turns them dull and limp.
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23
Sautéed Garlic Scapes
Garlic scapes quickly sautéed with soy sauce, a touch of maple, and sesame, ready in about 10 minutes. Snip off the tough tips and pale ends first; if you have a big bunch, blanch and freeze the rest for winter.
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24
Root Vegetables Coleslaw (with Beetroot, Carrot & Celeriac)
A crunchy root vegetable coleslaw of beetroot, carrot and celeriac in an apple cider vinegar dressing, with no mayonnaise. Shred everything finely and dress it an hour ahead, and the flavours soften nicely.
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25
Baby Carrot Salad with Maple-Mustard Dressing (Vegan)
Baby carrots with lettuce and scallions in a maple-mustard dressing with thyme. A quick, bright side that works with rich mains; dress it just before serving so the lettuce stays crisp.
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26
Spring Oven Roasted Vegetables (Crispy & Flavorful)
A tray of baby potatoes, baby carrots and cherry tomatoes roasted with thyme, rosemary and smoked paprika, served with a sour cream and parsley dip. Use a large tray and avoid crowding, so the vegetables roast instead of steam.
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27
Cauliflower Popcorn
Cauliflower florets roasted with sesame seeds, Parmesan and nutritional yeast until golden and crunchy. A fast side that needs about ten minutes of prep; spread the florets in a single layer so they brown at the edges.
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28
Three Bean Salad (Perfect Party Salad)
A make-ahead party salad of white beans, red beans and chickpeas with red onion, parsley and rosemary in a maple and apple cider vinegar dressing. Let it sit for an hour or overnight, because the beans absorb the dressing and taste better.
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Hearty Sides That Double as Mains
Substantial enough to stand on their own, these loaded sides can headline a meal when you want them to.
29
Vegan Loaded Fries
Crispy fries pile high with hearty toppings until this side blurs the line and becomes a meal in itself. Think melty sauces, beans, and fresh garnishes crowning every golden fry. Bake the fries and prep the toppings separately, then assemble at the last second so the fries stay crisp under all that delicious weight instead of going soft.
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30
Quinoa Cakes
Cooked quinoa is bound into patties and pan-fried until golden and crisp outside, tender within, working as a side, snack, or light main. They’re protein-rich and endlessly adaptable with different herbs and spices. Chill the shaped cakes for twenty minutes before frying so they firm up and hold together neatly in the pan.
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31
Chinese Eggplant with Garlic Sauce
Silky eggplant is cooked down in a savory, garlicky sauce that’s sweet, salty, and just a little spicy, substantial enough to serve over rice as a main. It’s one of the most satisfying ways to cook eggplant. Salt the eggplant pieces and let them sit briefly before cooking so they release bitter liquid and soak up less oil.
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Holiday-Table Sides: Gratins, Casseroles & Make-Ahead Comfort
32
Vegan Green Bean Casserole (with French Fried Onions)
A vegan take on the Thanksgiving classic, with green beans in a creamy mushroom sauce under crispy fried onions. Blanch the beans briefly so they stay bright, and add the onion topping only for the last few minutes in the oven.
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33
Vegan Sweet Potato Casserole
A creamy mashed sweet potato base with maple, warm spices and a crunchy oat and nut topping. Assemble it a day ahead and keep the topping separate, then bake it just before serving so the crumble stays crunchy.
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34
Sweet Potato Gratin with Gruyere Cheese
Thin layers of sweet potato baked in cream with sage and melting Gruyere. Slice the potatoes evenly so every layer cooks through, and let the gratin rest for ten minutes after baking so it holds its shape when you cut it.
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35
Spinach and Cauliflower Gratin
A lighter gratin of cauliflower and spinach with goat cheese, Parmesan and a crisp panko crust. Squeeze the cooked spinach very dry first, because extra moisture is what makes a vegetable gratin loose and watery.
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36
Baked Mashed Potato Muffins
Mashed potato baked in muffin tins with Brussels sprouts and plant-based Cheddar, so each guest gets a neat single portion. They can be filled a day ahead and baked while the main rests, which keeps a busy oven free.
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37
Vegan Cornbread
A savoury cornbread studded with sweet corn, red pepper and spring onion, with a little cheese. Do not overmix the batter and bake until a toothpick comes out clean, and it stays tender enough to sit beside chili or a holiday roast.
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Frequently Asked Questions
What are good vegetarian side dishes for Thanksgiving and Christmas?
Green bean casserole, sweet potato casserole, potato gratins, cornbread, mashed potato muffins and root vegetable coleslaw all suit a holiday table. Most can be prepared a day ahead, which leaves the oven free for the main on the day itself.
How many side dishes do I need for a holiday dinner?
Plan on three to five sides for a holiday meal, with a mix of textures: something creamy, something crisp and something fresh. For a smaller table, two or three well-chosen sides are plenty, as long as one is a vegetable and one is a starch.
What are the quickest side dishes to make?
Sautéed greens, broccoli rice, cauliflower popcorn and a simple bean salad come together in about 15 to 20 minutes with pantry ingredients. A tray of roasted vegetables needs little hands-on time, so it is also a good choice for busy weeknights.
What is a good side dish for rice?
Roasted or sautéed vegetables, a quick carrot or cucumber salad and a spicy bean dish all pair well with plain rice. Pair a mild rice with something bold, such as garlic mushrooms, and let a flavoured pilaf stand beside something simple and fresh.
What are the best quick and easy side dishes?
Some of the fastest crowd-pleasers are sautéed kale, quick Asian snap peas, cauliflower rice, and quinoa fried rice, all ready in about fifteen minutes. Roasted vegetables and smashed potatoes take a little longer but need almost no hands-on work.
What is a good side dish for steak?
Steak pairs beautifully with buttery Lyonnaise potatoes, crispy smashed potatoes, garlicky roasted mushrooms, or a simple green like sautéed kale. Choose one starchy side and one vegetable for a balanced plate.
