Simple vegetable sides for snacking
January 27, 2025 10:39 AM   Subscribe

I'm looking for some go-to potluck items that are vegetable based, easy, reliable side dishes. Examples I could imagine is like if you have a recipe for roasted carrots or seared snap peas or something that is both basic but a step above just bringing a bag of raw broccoli florets from Trader Joe's. I want something to replace the 'bake batch of the easiest chocolate cookies' level of contribution.. but with a vegetable. This is for like an office potluck where a simple side is adequate.
posted by latkes to Food & Drink (18 answers total) 40 users marked this as a favorite
 


Here is one variation on roasted brussel sprouts .
posted by TDIpod at 10:49 AM on January 27 [1 favorite]


Sweet & Sour red cabbage is delicious. It can be a bit difficult to get people to try it if they're not familiar with it already, but ... [shrug]. You can keep it warm in a crockpot or heat it up in the microwave.

You can also mix cous cous with a variety of roasted veggies (broccoli, tomato, carrot, onion, mushrooms, etc.) and a dressing of your choice. I ilke a curry-yogurt based dressing. Add some dried cranberries or raisins and some chopped nuts. Delicious, and great at room temperature. I don't follow a recipe, but this might give you a starting point.
posted by hydra77 at 10:51 AM on January 27


This lentil dip is so very easy, especially if you have access to a Trader Joes. It is better than it has any right to be, and people can eat it as a side or as a dip for chips. No heat required and it uses the entire containers of all of the ingredients. It is my potluck go-to side dish.
posted by mjcon at 10:59 AM on January 27 [3 favorites]


This is super easy and you can make it the night before. I usually double the dressing and add more just before serving.
If allergens are an issue it is easy enough to leave the nuts to the side. Any crisp apple works and you can play around with a variety of sharp cheeses to customize it.

Brussel Sprout Salad
Ingredients
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 small shallot, minced
1 garlic clove, minced
Salt and pepper to taste
6 tablespoons extra-virgin olive oil
2 pounds Brussels sprouts, trimmed, halved, and sliced very thin
4 ounces sharp cheddar cheese, shredded (1 cup)
1 Granny Smith apple, cored and cut into 1/2-inch pieces
1/2 cup hazelnuts, toasted, skinned, and chopped
Instructions
1. 1. Whisk lemon juice, mustard, shallot, garlic and 1/2 teaspoon salt together in large bowl. Slowly whisk in oil until incorporated (or toss ingredients in mason jar and shake to emulsify). Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.

2. Fold in cheddar, apple, and hazelnuts. Season with salt and pepper to taste. Serve.

Serves 8
Slice the sprouts as thin as possible. Shred the cheddar on the large holes of a box grater.
posted by Julnyes at 11:08 AM on January 27 [1 favorite]


I don't know if this is too simple, but air fried green beans or asparagus are very nice (mix with oil and salt, air fry for about 6-8 ish minutes). I usually do just salt, but if you want to elevate them a little bit of parmesan and lemon rind would be nice.
posted by kitcat at 11:19 AM on January 27 [2 favorites]


Ooh I have it! Roasted vegetables:

1. buy whatever vegetables - maybe 4 kinds
2. oven 425
3. prep the veg, peel, slice or cube each one
3. toss each type of veg separately in a bowl with olive oil and salt (one bowl, alternately drizzle with olive oil but can use less oil and better distribution tossed in a bowl)
4. arrange each veg separately on half a sheet pan
5. check every 10 minutes, toss veg separately, take out veg as they are done and arrange on 1/4 of a large plate/platter
6. when all the veg are done, you'll have a plate/platter with four rows of roasted veg
7. sprinkle with one herb or seasoning, sprinkle with more olive oil and a little bit of balsamic vinegar or lemon juice
8. sprinkle or serve with a small side of goat cheese or feta

This goes over so well for a potluck, almost everyone is trying to eat more vegetables but potlucks are full of not veg options.

Try to include a variety of colors:
squash or carrot or sweet potato cubes/slices,
cherry tomatoes or halved tomatoes,
peeled eggplant or small potatoes or cauliflower,
brussels or green beans or asparagus.
You can also buy a jar of roasted red peppers as one of the vegetables.
posted by RoadScholar at 11:44 AM on January 27 [4 favorites]


If you can get your hands on some pre-made carrot miso dressing (or it’s not hard to make yourself), mix to taste with a bag of shredded cabbage and a couple of handfuls of roasted slivered almonds. Any dressing will do, but this is my favorite!
posted by corey flood at 11:45 AM on January 27 [2 favorites]


The New York Times published this "Addictive Cabbage" recipe that has gone over pretty well at several potlucks/friend gifts recently
posted by olopua at 11:51 AM on January 27 [1 favorite]


People love this when I make it.

Copper Pennies

2 pounds carrots, sliced
1 medium green pepper, sliced
1 large onion, sliced
10.5 oz. can of tomato soup
1 cup sugar
1.5 cups vinegar
1.5 cups oil
1 T. dry mustard
1 t. Worcestershire sauce

Cook carrots until slightly done. Mix everything up and refrigerate overnight.
posted by jgirl at 11:57 AM on January 27 [2 favorites]


I would try a variety of sauces and dips. Those are easy to make ahead, and take a little with you in small containers so you get a variety of flavors. There are a ton of variations, some you can make, some you can serve straight out of a bottle, and you can even mix a couple to make your custom sauce.
posted by kschang at 12:03 PM on January 27


I like to make a riff of cowboy caviar and Moosewood Recipe Quinoa and Blackbean Salad.

1 tablespoon olive oil
4 tablespoon fresh lime juice, or more to taste
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1 can of corn, drained 15 oz
1/2 of a small onion, diced
1 can of black beans (15oz can)
1 can diced tomatoes
1 cup diced bell peppers
1 can chickpeas/kidney beans/pinto beans
salt and ground black pepper to taste

Basically, first 5 things are dressing, mix. And then put everything else in a bowl and mix. Also if you don't feel like measuring all the seasonings you can use a packet of taco seasoning.
posted by MadMadam at 12:04 PM on January 27


This cauliflower thing is one of my most loved recipes. I've literally not once brought it to a potluck and not been asked for the recipe. However, I don't have the original recipe here with me, and can only bring a suggestion that I would use now.

1 head of cauliflower, separated into small florets (save the leaves and stalks for a soup, later)
1 red or white onion, very finely chopped
Optional: 1 crushed clove of garlic
1 cup of mayo
1 cup of whole greek yogurt
1 tbsp of Dijon mustard
salt and pepper to taste

Combine all the elements and let them rest for at least 30 minutes.

You can dress this salad in a myriad of ways. The original recipe has cherry tomatoes and fish roe. Chopped parsley and roasted mustard seeds are lovely. I will use dill in anything.

If you want to go vegan, replace the mayo and yogurt with a vinaigrette, but it won't be as popular.
posted by mumimor at 12:55 PM on January 27


Here's a great cauliflower salad I previously posted to AskMe over 10 years ago:

You will not believe how good this is.


I never remember the olives. Plenty good without 'em.

Cauliflower Salad

1 1/3 cups salad oil (I use olive oil)
2/3 cup rice wine vinegar
2 tablespoons sugar (I don't use the sugar)
1/2 teaspoon salt
1/2 teaspoon basil (I keep forgetting the basil too)
1/4 teaspoon oregano
1 clove garlic, minced
3 cups cauliflower florets
2 serranos or jalapeno chiles, seeds and stems removed, chopped
3/4 cup pitted ripe olives, sliced
3/4 cup chopped red bell pepper

Combine the salad oil, vinegar, sugar, salt, basil, oregano, and garlic in a
glass jar with a lid. Shake the mixture until the sugar is dissolved and set aside.

Place the cauliflower and the jalapenos (or serranos) in a ceramic bowl. Shake the dressing again, pour it over the vegetables, toss lightly, cover, and refrigerate at least 2 hours or overnight.

Before serving, add the olives, the bell pepper, and toss the mixture.
posted by kristi at 3:15 PM on January 27 [1 favorite]


The other day I made roasted carrots that turned out weirdly delicious. I sliced them into rounds, tossed with olive oil and a a spice mix, roasted for 20 minutes or so, and that was it. I was going to do harissa, which I've done before, but found a bag of "Durban spice mix" and that was also great. Any kind of curry mix would probably be good.
posted by sepviva at 3:55 PM on January 27 [1 favorite]


A crunchy/fancy grocery store chain in my region, PCC, has a ton of fantastic recipes like this on their website - often it’s stuff they sell in their premade deli section but there’s also a bunch that use slightly unusual pantry ingredients they have in stock that you can easily swap out for simpler versions. Here are two of my favorites - Italian broccoli, a fantastic make ahead meal prep veggie and good warm or cold, and mixed pea salad with pistachios and mint which appears very fancy but is ingredient flexible and super easy to assemble. I suggest just searching their recipes for the vegetable you want to make and browsing for ideas.
posted by Mizu at 9:31 PM on January 27 [2 favorites]


I make super simple but yummy curry roasted carrots. Just toss some carrots (I use rainbow carrots to make them extra pretty), in olive oil, curry powder and salt. Then lay out on a baking sheet and bake at 400 or so until they are done to your liking (i like lightly browned at the edges and soft but not mushy). They are very forgiving. Top with a spritz or drizzle of fresh lemon juice.

I don't have an exact recipe because I was copying a restaurant dish I had once but they look similar to this recipe.

These are always a hit for me, even with self-professed vegetable haters.
posted by CleverClover at 7:01 AM on January 28


Our family loves Barbara Kafka's Szechuan Green Beans. They are delicious hot or cold. I have altered the recipe, using 3T soy and 2T vinegar and increasing the ginger. My microwave is small so I make it with 3/4 lb. green beans but the original amount of garlic etc. It cooks better if the dish isn't too full. In a pinch I substitute candied or crystallized ginger for the fresh, rinsing it off first to reduce the sugar.

https://foodschmooze.org/recipe/easy-wildly-good-szechuan-green-beans-microwave/
posted by FairviewPark at 9:27 AM on January 29 [1 favorite]


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