3 Delicious Vegetable Sides for Winter

Pairing simple vegetable sides with your dinners is a super easy way to complete a meal and be sure that you are getting the proper nutrients. I personally think it is so important to have recipes that are quick and use minimal ingredients, especially if you have a busy lifestyle.

Cooking is one of the few times that I can fully relax and clear my head, so it tends to be one of my favorite parts of the day. I love experimenting with making vegetables taste as desirable as the main dish. I always can tell if I succeeded if my husband clears his plate before I do!

The best thing about these comforting winter sides is that all the ingredients and seasoning are to taste. I always cook without measurements, so these recipes are more of a guideline for you to experiment with! All references of dairy can be a plant-based substitute or the real thing. We are all at different stages in our environmental journey, so do what works best with your lifestyle. I really like Miyokos plant-based butter, and Violife has a yummy plant-based parmesean.

Don’t forget to compost your veggie scraps, or save them to be used to make vegetable broth! Happy cooking. 🙂

What you need:

-Brussels sprouts

-Garlic

– Balsamic Vinegar

-Optional: Plant based parmesean cheese (can use regular!)

The process:

1. Rinse your brussel sprouts and then cut them in half. Soak them in a bowl of salted water for 10-15 minutes.
2. Drain the brussel sprouts and toss them with salt and balsamic vinegar (to taste).
3. Cook in the air fryer at 375 degrees F for 10-15 minutes, until soft. Once soft, toss with the garlic and put back in the air fryer for 3-4 minutes.
4. Top with parmesean if desired, and serve immediately. It can be stored in the fridge for up to 3 days.

What you need:

-Spaghetti squash

-Plant based butter (or regular)

-Seasoning (I use salt, pepper, chili powder, and cumin)

-Plant-based parmesean (or regular)

The process:

1. Heat your oven to 375 degrees F. Place the whole spaghetti squash on an oven safe tray or dish. Cook in the oven whole for an hour, or until its soft enough to cut through.
2. After an hour, take the squash out of the oven and cut in half. Scoop out the seeds.
3. Place as much butter as your heart desires and all of your seasoning into the center of the squash. Cover with foil or a lid and place back into the oven for 20 minutes.
4. Once you take the squash out, use a fork to shred the spaghetti squash into strings. Top with the parmesean cheese and either broil in the oven or allow to melt naturally.

What you need:

-Carrots

-Garlic

-2 Tb Soy sauce

-1 Tb Honey/agave

-Red pepper flakes or chili paste

The process:

1. Toss carrots in a bowl with olive oil. Cool in the air fryer heated to 375 degrees F for 15-20 minutes.
2. In the meantime, mix soy sauce, honey, garlic and chili paste in a small dish. Heat up in a small saucepan until it slightly thickens, then let it cool down off of the heat.
3. Once the carrots are soft and toasted, toss them in the sauce and serve immediately !

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What are some of your favorite vegetable sides that you make during the winter? Send me a message with your recipe on my Contact page.