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Healthy Cooking Side Dishes

Find Healthy Cooking Magazine side dishes for a healthy and light addition to your meal. Get side dish recipes from our Healthy Cooking Magazine.

Sweet Potatoes and Parsnips

Sweet Potatoes and Parsnips

Sweet Potatoes and Parsnips

Allspice, garlic and sweet onion season roasted sweet potatoes and parsnips in this hearty harvesttime dish.

East Indian Split Pea Pilaf

East Indian Split Pea Pilaf

East Indian Split Pea Pilaf

Yellow split peas, chicken broth and savory spices turn long grain rice into a piquant pilaf. "This recipe was given to me by a friend from India," notes Marilyn Rodriguez of Fairbanks, Alaska. "It's a great side dish to go with curry recipes."

Zesty Rice 'N' Bean Casserole

Zesty Rice 'N' Bean Casserole

Zesty Rice 'N' Bean Casserole

A savory mix of seasonings adds zip to Daphne Blandford's satisfying dish that's loaded with beans, rice, vegetables and cheese. "We enjoy it as a light entree with garlic bread and fresh spinach salad," she notes from Gander, Newfoundland. "It also makes a super side dish at potluck gatherings."
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Raisin Vegetable Stuffing

Raisin Vegetable Stuffing

Raisin Vegetable Stuffing

When a bowlful of this special stuffing starts circulating, the table will be ringed with smiles in no time, guarantees Sheryl McDonnell Rak of Chicago, Illinois. "I like to surprise guests with this interesting mix of textures and tastes," she says. "They have fun trying to identify the ingredients—everything from allspice an caraway seeds to molasses and soy sauce.

Zippy Green Beans

Zippy Green Beans

Zippy Green Beans

A sweet-and-sour sauce makes fresh green beans a little special. The tangy treatment for this everyday vegetable dresses them up nicely, so they complement most any meal. —Suzanne McKinley of Lyons, Georgia

Vegetarian Cabbage Rolls

Vegetarian Cabbage Rolls

Vegetarian Cabbage Rolls

This marvelous meatless entree comes from my 89-year-old grandmother, who cooks a lot with grains, particularly bulgur. The zucchini's a fun change of pace in these cabbage rolls. —Michelle Dougherty of Lewiston, Idaho

Parmesan Potato Wedges

Parmesan Potato Wedges

Parmesan Potato Wedges

I recommend serving these wedges alongside a salad for a light lunch or serving them as a side dish with a chicken or beef entree.—Beth Ask, Ulster, Pennsylvania

Twice-Baked Acorn Squash

Twice-Baked Acorn Squash

Twice-Baked Acorn Squash

Once you taste Holly Ogilvie's scrumptious side dish, you'll want to double your garden space for squash! "Acorn is my favorite kind of winter squash," she says from Lino Lakes, Minnesota. "It's so versatile—I use it in all kinds of recipes. And the hollowed-out shells make such pretty serving bowls."

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Roasted Brussels Sprouts

"These mini cabbages are surprisingly big on flavor," notes Tina Repack of Johnstown, Pennsylvania. Although the brussels sprouts are very simply seasoned, roasting them caramelizes their natural sugars, giving them a subtle sweetness.

Cranberry Beets

Cranberry Beets

Cranberry Beets

"When I'm looking for a different way to put cranberries on the menu, this unique side comes immediately to mind," reports Donna Smith of Victor, New York. "Paired with beets, the berries are tasty and tangy...and their ruby-red color really brightens up my holiday dinner table."

Colorful Vegetable Medley Side Dish

Colorful Vegetable Medley Side Dish

Colorful Vegetable Medley Side Dish

With its red pepper slices and green broccoli florets, this merry medley will brighten any holiday table. Sara Lindler of Irmo, South Carolina uses mild seasonings to let the variety of veggie flavors shine through.
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