Dinner ideas vegetables

A simple weeknight dinner ready in under 30 minutes, this Ground Turkey Teriyaki Stir Fry is just the right amount of sweet and savory. A simple homemade teriyaki sauce is easier than you think--with a hint of orange zest and all the flavor the whole family will love!

Garlic Herb Roasted Potatoes, Carrots, and Zucchini – These roasted vegetables make a great savory side dish that comes together in no time and pairs well with just about anything! This simpl…

Made entirely on one sheet pan in less than an hour, this sheet pan sausage and sweet potatoes are baked in a flavorful honey garlic sauce and the perfect weeknight dinner!

This Simple Asparagus with Zucchini and Squash is a breeze to whip up and bursting with fresh flavors! It’s a fantastic side dish for weeknight dinners or summer barbecues, adding a healthy touch to any plate.

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a simple, flavorful, and healthy side dish made with tender roasted vegetables, a fragrant garlic and herb blend, and is perfect for those following a gluten-free or Whole30 diet.

Savor the delightful flavors of roasted potatoes, carrots, and green beans infused with aromatic garlic and herbs. Perfectly seasoned and roasted to perfection, this dish is a delicious and wholesome addition to any meal.

Vegetable Spring Rolls with Peanut Sauce - Simple, healthy and fresh with the creamiest peanut sauce ever. Prep ahead of time and use up lingering veggies!

This Brown Sugar Glazed Carrots recipe is made with butter and brown sugar, then baked to a caramelized perfection to make the perfect side dish.

This quick and easy air fryer chicken sausage and veggies recipe is the perfect lazy day meal you can have on the table in minutes. It is loaded with protein and colorful vegetables and you can make it in 10 minutes! Enjoy it as a healthy lunch or dinner any day of the week! Gluten free, paleo, whole30.

Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing Ingredients:Produce:2 cups broccoli florets2 cups Brussels sprouts, halved1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)15 oz canned chickpeas, drained and rinsed1 dash garlic powderCondiments:1/2 cup tahini1/2 cup Dijon mustard2 t