Vegetables That Won’t Taste Like Vegetables is a collection of crave-worthy vegetable recipes that even picky eaters will enjoy. These dishes are flavorful, satisfying, and never get left behind at the table.
For a long time I wasn’t someone who reached for vegetables first. I’ll eat them—and I like many of them—but they didn’t always excite me. Growing up, dinner often meant the usual peas and carrots or corn. As I started cooking more and testing recipes with Christie, I discovered there are a lot of vegetable dishes that are genuinely exciting. Here are some of my favorites that turned me into a vegetable fan.
Buddha’s Baked Beans –
These baked beans are legendary and always requested. They’re hearty and so flavorful they can stand in as a main dish or steal the show as a side.
Thai Peanut Brussels Sprout Slaw –
Shaved Brussels sprouts, chopped peanuts and scallions give this slaw an irresistible crunch, while a creamy peanut dressing brings balanced richness. It tastes indulgent but packs real veggie goodness.
Stuffed Artichokes with Garlic Fontinella –
This easy stuffed artichoke recipe has been a staple at family dinners for years. Simple to prepare and full of comforting flavor, it’s a satisfying starter or side.
Bacon Wrapped Maple Glazed Carrots –
Bacon and maple glaze make carrots irresistible—there isn’t much more to say. If you want a guaranteed hit, make these.
Whiskey Glazed Baby Carrots and Brussels –
The whiskey glaze adds glossy, sweet-savory depth that converts non-veggie lovers into fans. It’s a festive side that pairs well with holiday mains.
Sausage Spaghetti Squash with Apple Cider Glaze –
Inspired by a trip to Napa, this spaghetti squash dish works as a hearty side or a satisfying main, with sausage and a tangy apple cider glaze that elevates the squash’s natural sweetness.
Roasted Beets and Sweets with Brown Butter Maple Glaze –
This side takes a few minutes to prep and about 30 minutes to roast. Toss with a brown butter maple glaze and serve—kids and adults alike usually ask for seconds.
Asian Zucchini Noodles –
Zucchini noodles are versatile—enjoy them as a light side, use them as a base for a stir-fry with ground meat, or add extra vegetables to keep the dish vegetarian.
Roasted Broccoli with Buttery Bread Crumbs –
This is my go-to broccoli recipe. Roasting brings out a nutty flavor and the buttery breadcrumbs add texture—it’s the best broccoli I’ve had and a reliable crowd-pleaser.
Buttered Carrots with Streusel Topping –
This recipe has become a holiday tradition in our house. The kids request it every year, and it’s a sweet, buttery addition to any holiday spread.
Roasted Asian Green Beans –
These green beans stay crisp and addictive. Once you try them, you might find yourself snacking on a whole pan—an unexpected compliment for a vegetable.
Spicy Mushroom Rice –
This savory, spicy mushroom rice disappears fast—double the batch if you don’t want to run out before the main course.
Grilled Italian Street Corn –
Italian-style street corn is a favorite year-round. If grilling isn’t an option, roast frozen corn on the cob in the oven and slather it with a creamy red pepper mayo for an easy, bold side.
Fried Whiskey Glazed Brussels Sprouts –
Frying gives these Brussels sprouts a crisp exterior, and the whiskey glaze adds sweet-savory punch. Add sliced apples for a bright, tart contrast that elevates the dish.
If you’re looking for more vegetable inspiration or side dishes for weeknight dinners and holiday meals, I’ve curated a collection of recipes to help make vegetables exciting and delicious. Try a few of these and you might find yourself reaching for veggies first.