Vegetables

A perfectly cooked and gently spiced specimen of cruciferous loveliness. You're seriously not going to be able to stop noshing this.

Glazed turnips and apples. Sorta seems an unsexy, if unlikely, duo. Yet when sweet apples and earthy turnips take a quick turn in a skillet with some butter and thyme and a splash of cider vinegar, ooooooooooh baby!

Honey and cayenne lend these carrots a sweet heat that's perfectly lovely alongside just about anything.

This may not seem like coleslaw to some given its lack of mayo. But its sweet tanginess is going to woo you like never before.

Easy and shatteringly crisp and light and perfect. That's what folks are saying about this delicate beer-battered asparagus tempura.

A simple yet stunning technique for steamed whole cauliflower that's making even veggie haters proclaim it awesome.

This is not the sweet, gooey tzimmes of your childhood. Nope. So don't be surprised when that old familiar flavor pales in comparison.

Crispy, crunchy, tangy, and as spicy as you like, this slaw can work great as a zesty side dish or as a topping for tacos, burgers, sandwiches, and more.

Shame we didn't have these little lovelies on our plates when we were being admonished by our parents to "eat your veggies!"

With its blend of mascarpone and Parmesan, this roux-less—and fuss-less—creamed spinach isn't what you grew up with at your grandma's table. And no one's complaining about that.

Quickles. It's what we dubbed these Middle Eastern pickles that can be made in a mere 20 minutes (!) with no fussy canning process. (Quick. Pickles. Quickles. Get it?!)

Green beans? Check. Creamy mushroomy sauce? Check. Can opener? Uh...no thank you. Not this time.

Summer's answer to the kale chip. Chewy, nutty, smoky, healthy, and unfathomly impossible to resist.

Simple and stunning. That's what we expect outta any side that we pull off the grill. These artichokes deliver all that—and then some.

The complex, almost caramelized taste of this sweetly savory side illustrates just why the last few years have seen a resurgence in respect for cauliflower.

As stunning as it is simple, this hot little number isn't exactly traditional Szechuan fare, though it may quickly become tradition.

You say artichoke. We say carciofi. That's Italian for "pointy leafy thing that turns meltingly tender when cooked like your nonna knows how."

Sweet. Spicy. Earthy. And a touch puckery. When did anything--or anyone--at your table boast such character? Certain to compensate for your duller dinner invitees.

Sometimes carrots aren't quite as sweet as we'd like them to be. This kid-tested tactic takes care of that occasional oops on the part of Mother Nature.

Mushrooms and butter and garlic. Think you've been there, done that? Trust us, you haven't. Not like this, anyway.