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Our Best Whole30 Recipes

If you’re struggling to find Whole30 recipes that follow the rules, these main dishes and side dishes will keep you on track.

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Pan-Roasted Chicken and Vegetables

Pan-Roasted Chicken and Vegetables

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy! —Sherri Melotik, Oak Creek, Wisconsin

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Smoky CauliflowerTaste of Home

Smoky Cauliflower

The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon

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Grilled Tilapia Piccata

Grilled Tilapia Piccata

 

We aren’t big fish eaters, but a friend made this for us, and we couldn’t believe how wonderful it was! Now we eat it regularly. I love making it for guests because it’s simple, looks lovely and tastes restaurant-worthy. —Beth Cooper, Columbus, Ohio

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Savory Pork RoastTaste of Home

Savory Pork Roast

I love this herbed roast so much that I make it as often as I can. It's wonderful for special occasions, particularly when served with sweet potatoes and corn muffins. —Edie DeSpain, Logan, Utah

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Slow-Roasted Chicken with VegetablesTaste of Home

Slow-Roasted Chicken with Vegetables

Even a beginner cook could make this slow cooked chicken and have it turn out perfectly. This recipe could not be easier. A few minutes of prep and you'll come home to a delicious dinner. —Anita Bell, Hermitage, Tennessee

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Tasty Marinated TomatoesTaste of Home

Tasty Marinated Tomatoes

My niece introduced me to this colorful recipe some time ago. I make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a wonderful way to use a bumper crop of tomatoes. —Myrtle Matthews, Marietta, Georgia

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Lemon Vinaigrette Potato SaladTaste of Home

Lemon Vinaigrette Potato Salad

I developed this recipe for a friend who needed a potato salad that could withstand Fourth of July weather. The vinaigrette was a safe and delicious alternative to traditional mayonnaise-based potato salads. I've also substituted fresh thyme for the basil. Any fresh herbs would be great! —Melanie Cloyd, Mullica Hill, New Jersey

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Minty Watermelon-Cucumber SaladTaste of Home

Minty Watermelon-Cucumber Salad

Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. —Roblynn Hunnisett, Guelph, Ontario

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Oven-Roasted Spiced CarrotsTaste of Home

Oven-Roasted Spiced Carrots

I started roasting veggies and serving them often with dinner. Now my children say, “Is it OK to finish the veggies?” Pinch me. —Joan Duckworth, Lee's Summit, Missouri

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Roast Pork with Apples & OnionsTaste of Home

Roast Pork with Apples & Onions

 

The sweetness of the apples and onions nicely complements the roast pork. With its crisp skin and melt-in-your-mouth flavor, this is my family's favorite weekend dinner. —Lily Julow, Lawrenceville, Georgia

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Roasted Rosemary CauliflowerTaste of Home

Roasted Rosemary Cauliflower

Roasting the cauliflower really brings out its flavor in this side dish. Even folks who aren't cauliflower lovers like it this way. —Joann Fritzler, Belen, New Mexico

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Roasted Chicken & Red PotatoesTaste of Home

Roasted Chicken & Red Potatoes

Here's how long to bake chicken leg quarters. Pop this homey dinner in the oven for about an hour, then enjoy! It has so much flavor—the meat juices help cook the veggies just perfectly. —Sherri Melotik, Oak Creek, Wisconsin

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Hard-Boiled EggsTaste of Home

Hard-Boiled Eggs

In the kitchen, it's important to start with something simple, like how to cook hard-boiled eggs. Use this egg recipe in plenty of dishes, or eat them plain for a quick protein fix. —Taste of Home Test Kitchen

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Rosemary Roasted Potatoes and Asparagus

Rosemary Roasted Potatoes and Asparagus

Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. —Trisha Kruse, Eagle, Idaho

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Red Roasted PotatoesTaste of Home

Red Roasted Potatoes

Roasting red potatoes is one of my favorite way to prepare them. Some fragrant rosemary, fresh or dried, gives these potatoes a distinctive but subtle taste. This dish is simple to prepare, yet elegant in color and flavor. It's a wonderful addition to any menu. —Margie Wampler, Butler, Pennsylvania

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Steamed KaleTaste of Home

Steamed Kale

With this good-for-you steamed kale, it's easy to eat healthy and get out of the kitchen quick. A wonderful accompaniment to most any entree, it is packed with vitamins and is a snap to prepare. I use garlic, red pepper and balsamic vinegar for this side dish that keeps my family coming back for more! —Mary Bilyeu, Ann Arbor, Michigan

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Cilantro PotatoesTaste of Home

Cilantro Potatoes

Fresh cilantro gives exotic Syrian-style flavor to these easy skillet potatoes. They’re a great complement to Mom’s tangy kabobs. —Weda Mosellie, Phillipsburg, New Jersey

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Mediterranean Chicken

As special as it is simple to prepare, this flavorful skillet creation is dressed in tomatoes, olives and capers. It’s a knockout main dish at my house. —Mary Relyea, Canastota, New York

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Mom's Garlic Pork RoastTaste of Home

Mom's Garlic Pork Roast

Mom cooked for 11 children, so her menus usually featured basic, simple foods. But on New Year's Day, she always treated us to this special pork roast. All of us kids agree this was our mom's best meal! — Ruby Williams, Bogalusa, Louisiana

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Savory Apple-Chicken SausageTaste of Home

Savory Apple-Chicken Sausage

These easy, healthy sausages taste great, and they make an elegant brunch dish. The recipe is also very versatile: It can be doubled or tripled for a crowd, and the sausages freeze well either cooked or raw. —Angela Buchanan, Longmont, Colorado

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Italian Herb-Crusted Pork LoinTaste of Home

Italian Herb-Crusted Pork Loin

I like to change things up during the holidays with pork loin recipes that incorporate my favorite herbs and veggies. This showpiece dish really dazzles my family. —Kim Palmer, Kingston, Georgia

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Shredded Gingered Brussels SproutsTaste of Home

Shredded Gingered Brussels Sprouts

Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Taste of Home Deputy Editor

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Spicy Pork TenderloinTaste of Home

Spicy Pork Tenderloin

A friend shared this recipe for marvelously flavorful pork years ago. It really sparks up a barbecue and has been popular whenever I've served it. I guarantee you'll get many requests for the recipe. —Diana Steger, Prospect, Kentucky

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Oven Fries

Oven Fries

I jazz up these baked french fries with paprika and garlic powder. Something about the combination of spices packs a punch. The leftovers are even good cold! —Heather Byers, Pittsburgh, Pennsylvania

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Green Beans ProvencaleTaste of Home

Green Beans Provencale

Garlic, tomatoes and olive oil are wonderful ingredients often found in Southern French cooking. In this dish, they complement the green beans perfectly. Paula Wharton — El Paso, Texas

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Roasted Pork Tenderloin And Vegetables Exps16294 Bos2930251d 10 23 5b Rms 3

Roasted Pork Tenderloin and Vegetables

There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. —Diane Martin, Brown Deer, Wisconsin

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Garden Tomato Salad

For as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make it whenever beautiful tomatoes are in reach. —Shannon Arthur, Upper Arlington, Ohio

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Peppery Chicken with PotatoesTaste of Home

Peppery Chicken with Potatoes

We like this recipe because while we go to church on Sundays the chicken cooks and is ready for us when we get home.—Lori Draves, Highland, Wisconsin

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Garlic-Chive Baked Fries

Yes, you do want fries with that—especially these crispy, golden fries, full of garlic flavor and just a little bit of heat. —Steve Westphal, Wind Lake, Wisconsin

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Mushroom and Spinach SauteTaste of Home

Mushroom and Spinach Saute

Mushrooms and spinach make a super fast combination that’s perfect for two. It’s easy to double or triple for a crowd. —Pauline Howard, Lago Vista, Texas

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Chicken Veggie PacketsTaste of Home

Chicken Veggie Packets

People think I went to a lot of trouble when I serve these packets. Individual aluminum foil pouches hold in the juices during baking to keep the herbed chicken moist and tender. The foil saves time and makes cleanup a breeze. —Edna Shaffer, Beulah, Michigan

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Roasted RadishesTaste of Home

Roasted Radishes

Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. —Taste of Home Test Kitchen

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Quick Spicy Shrimp KabobsTaste of Home

Quick Spicy Shrimp Kabobs

Shrimp lovers will adore these spicy, juicy kabobs. Adjust the cayenne to suit your preference for more or less heat. So quick and easy! —Michele Tungett, Rochester, Illinois

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Slow-Cooker RatatouilleTaste of Home

Slow-Cooker Ratatouille

Not only does this classic recipe make a phenomenal side dish, you can also serve it with sliced French bread for a warm and easy appetizer. Try it in the summer with your garden-fresh vegetables. —Jolene Walters, North Miami, Florida

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Herbed Pork and Red PotatoesTaste of Home

Herbed Pork and Red Potatoes

This recipe is wonderful because it's not only tasty, but the potatoes are a built-in hot side dish! We made it for our anniversary party, and our guests were more than impressed. —Kate Collins, Auburn, Washington

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Warm Green Bean & Potato SaladTaste of Home

Warm Green Bean & Potato Salad

The combination of green beans and red potatoes, sometimes known as green beans Pierre, is one of my go-to side dishes. It's terrific with chicken.— Preci D'Silva, Dubai

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Sauteed Spring VegetablesTaste of Home

Sauteed Spring Vegetables

Yellow squash, green asparagus and red onion help usher in the flavors of springtime. For an Asian flavor twist, substitute soy sauce for the balsamic vinegar (reducing the salt due to the soy sauce). Use red pepper flakes for a little added heat. —Billy Hensley, Mount Carmel, Tennessee

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Grilled Steaks with Cilantro SauceTaste of Home

Grilled Steaks with Cilantro Sauce

Fresh herbs made into a sauce help make these steaks the main star of our favorite summer grilling menu. —Lynne Keast, Monte Sereno, California

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Peppered Beef Tenderloin RoastTaste of Home

Peppered Beef Tenderloin Roast

A pepper rub gives this moist, tender beef a bit of a zippy taste. It takes just minutes to prepare, and the meat slices well. Lining the baking pan with foil makes it a breeze to clean up, too. —Denise Bitner, Reedsville, Pennsylvania

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Baked BroccoliniTaste of Home

Baked Broccolini

Broccoli is my favorite vegetable, but when I came across this roasted broccolini recipe, I wanted to try it out. This dish is really tasty and I think other kids will love it, too. —Katie Helliwell, Hinsdale, Illinois

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Lemon Garlic MushroomsTaste of Home

Lemon Garlic Mushrooms

I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida

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Watermelon Tomato Salad

Watermelon Tomato Salad

Watermelon and tomatoes may seem an unlikely pair, but they team up to make a winning combination in this eye-catching salad. —Matthew Denton, Seattle, Washington

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Rainbow HashTaste of Home

Rainbow Hash

To entice my family to eat outside their comfort zone, I use lots of color. This happy hash combines sweet potato, carrots, purple potato and kale. —Courtney Stultz, Weir, Kansas

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Lemon-Roasted AsparagusTaste of Home

Lemon-Roasted Asparagus

When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. —Jenn Tidwell, Fair Oaks, California

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Vegetable FrittataTaste of Home

Vegetable Frittata

When you're looking for something healthy in a hurry, you can't beat this veggie-filled frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California

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Spicy Grilled EggplantTaste of Home

Spicy Grilled Eggplant

This side goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas

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Roasted Herb & Lemon CauliflowerTaste of Home

Roasted Herb & Lemon Cauliflower

A standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. —Susan Hein, Burlington, Wisconsin

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Garlic Roasted Brussels SproutsTaste of Home

Garlic Roasted Brussels Sprouts

My roommate and I used to make garlicky Brussels sprouts at least twice a week. Now I make them as a healthy side for all sorts of occasions. —Katherine Moore-Colasurd, Cincinnati, Ohio

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Garlic and Artichoke Roasted PotatoesTaste of Home

Garlic and Artichoke Roasted Potatoes

I like to put this side into the oven to roast with the main dish. The artichokes give it a gourmet appeal. —Marie Rizzio, Interlochen, Michigan

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Roasted Garlic Green Beans with CashewsTaste of Home

Roasted Garlic Green Beans with Cashews

My mom got a garlic roaster and soon my kitchen was overflowing with heads of sweet, gooey, roasted garlic. This recipe, one of my many experiments, was a favorite of my family. The roasted garlic is mild and adds a rich, buttery taste to the beans. —Virginia Sturm, San Francisco, California

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Tomato-Onion Green BeansTaste of Home

Tomato-Onion Green Beans

Fresh green beans are the stars of this healthy side. Serve with grilled chicken, pork tenderloin or seafood for a delicious end to a busy day. —David Feder, Buffalo Grove, Illinois

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Sweet Pepper SkilletTaste of Home

Sweet Pepper Skillet

If you're looking for tasty sweet pepper recipes to go with spaghetti or meat loaf, this is it. The easy pepper medley is a snap to saute on the stovetop. —Sundra Hauck, Bogalusa, Louisiana

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Roasted Carrots & FennelTaste of Home

Roasted Carrots & Fennel

This addictive vegetable combo is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots—as many as the pans will hold. —Lily Julow, Lawrenceville, Georgia

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Roasted Green Beans with Lemon & WalnutsTaste of Home

Roasted Green Beans with Lemon & Walnuts

I first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it's always a big hit at our holiday table. —Lily Julow, Lawrenceville, Georgia

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Zesty Garlic BroccoliTaste of Home

Zesty Garlic Broccoli

I've been a vegetarian for over 20 years and often experiment with flavors compatible to the many vegetables I prepare. My nephew, who lived with me for a year while going to graduate school, thought this was one of my best creations. —Louiza Kemyan, Palm Springs, California

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Italian Green Bean SaladTaste of Home

Italian Green Bean Salad

Basil and red pepper lend bright flavor to this green bean salad. You'll love the crunch pine nuts provide! Kathy Kittell - Lenexa, Kansas

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Garlic-Herb Pattypan SquashTaste of Home

Garlic-Herb Pattypan Squash

The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas

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Green Beans with ShallotsTaste of Home

Green Beans with Shallots

A package of frozen green beans makes these “dill-icious” green beans a fast and tasty accompaniment to almost any main course. —Linda Rabbit, Charles City, Iowa

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Sliced Tomato Salad

Sliced Tomato Salad

I got this recipe from my grandmother. It's a perfect platter to serve with burgers or hot sandwiches. —Kendal Tangedal, Plentywood, Montana

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Rosemary Root VegetablesTaste of Home

Rosemary Root Vegetables

This heartwarming side dish is sure to get rave reviews! Although the ingredient list may look long, you'll soon see that this colorful fall medley is a snap to prepare. —Taste of Home Test Kitchen

 

Peggy Woodward, RDN
Peggy is a Senior Food Editor for Taste of Home. In addition to curating recipes, she writes articles, develops recipes and is our in-house nutrition expert. She studied dietetics at the University of Illinois and completed post-graduate studies at the Medical University of South Carolina to become a registered dietitian nutritionist. Peggy has nearly 20 years of experience in the industry. She’s a mom, a foodie and enjoys being active in her rural Wisconsin community.

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