Vegetables

Easy prep. Hands-off cooking. Bold flavors—we’re talking earthy, heat, salt, and a little sweet. Vegan. Holiday worthy. And by Yotam Ottolenghi. Enough said.

“This technique really did produce those long lovely strands allowing this squash to live up to its name!" We keep hearing this about this perfectly easy and healthy spaghetti squash.

When prepared simply yet perfectly as here, this classic side dish will leave a lingering memory of just how lovely something healthy can be.

Perhaps the most surprising crucifers we've experienced in a while, these are tossed with a fragrant, warming spice blend that'll make you forget you're eating healthy. Wonders never cease.

Restaurant-worthy Brussels sprouts but with the ease of making them at home any darn time you like. You’re welcome.

Four ingredients and one simple technique that will leave everyone asking—maybe even demanding—you for more. A keeper of a side dish.

A classic and nutritious way to get your daily mix of greens—kale, anyone?—that's based on Greek tradition...complete with a little added oomph.

When summer flaunts her finest late-summer feast, there's very little that needs be done by way of embellishment. Just a little easy extravagance.

Roast beets until sweet enough to be considered dirt candy. Plonk on a place with tangy goat cheese, peppery greens, and a generous drizzle of honey. Lunch is done.

Embarrassingly easy. Enticingly aromatic. And unbelievably satisfying in terms of that beguiling umami-ness that defines mushrooms. Curious? You should be.

Yoohoo, you who's trying to eat more healthfully, start cramming carrots in your pieholes with this satisfying little number.

These spring spears, buried beneath a behemoth of Parmesan, is making converts of even the most reticent veggie eaters.

So novel to serve (and so delicious to eat) that you, as well as any finicky eaters at your table, might just forget any prior bland experiences you may have had with cauliflower.

A sweet-tart side dish sensation. These carrots of any--or many--hues take a turn for the better when braised in olive oil with a pinch of saffron and a splash of vinegar.

A simple side that comes together quickly, only messes up a single pan, and will earn you accolades from most (if maybe not all) the folks at your table.

So incredibly easy to make it's ridiculous. Perfect for when you KNOW you need to eat your vegetables but desperately want to switch things up a little with something unexpected.

Roasting these rotund little root veggies turns them docile as anything dug out of the ground can be. Consider them to be dirt candy.

Simple yet spectacular green beans thanks to the perfect technique from Alain Ducasse.

Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. Here's how they do it. Er, prego.

There's one foolproof way that we can think of to get avowed Brussels sprouts loathers to eat them. Hint: Frying makes EVERYTHING better.