14 Vegetable-Based Sides to Serve with Roast Chicken

Good roast chicken deserves equally delicious sides. Whether you’re after quick weeknight options or seasonal favorites, these 14 veggie sides are perfect companions. From crispy roasted veggies to fresh salads, each recipe brings color and flavor to your table. Let’s dive in!

Honey-Roasted Carrots with Thyme

My go-to side dish for nearly every occasion has to be these honey-roasted carrots with thyme. They're sweet, savory, and so easy to pull together — plus, they make the whole kitchen smell like heaven.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the carrots

• 1 lb carrots, peeled and cut into 3-inch sticks (halve thick ones lengthwise)
• 1 tbsp olive oil
• 2 tbsp honey
• 1 tsp fresh thyme leaves (from about 4 sprigs)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with foil or parchment for easy cleanup.
2. In a large bowl, toss the carrot sticks with olive oil, honey, thyme leaves, salt, and pepper until every piece is well coated.
3. Spread the carrots in a single layer on the prepared baking sheet — make sure they're not touching too much, or they'll steam instead of roast.
4. Roast for 20–25 minutes, flipping halfway through, until the carrots are tender when pierced with a fork and the edges are caramelized and slightly browned.
5. Tip: If the honey is too thick to mix, warm it slightly in the microwave for 10 seconds before tossing.
6. Tip: For extra color, broil the carrots for the last 1–2 minutes, watching carefully to avoid burning.
7. Remove from the oven and transfer to a serving dish. Sprinkle with a few extra fresh thyme leaves if you like.

Not only are these carrots tender and beautifully caramelized, but the honey-thyme glaze adds just the right touch of sweetness and herbaceousness. They're fantastic alongside roasted chicken, steak, or even piled onto a holiday plate — and leftovers are just as good cold from the fridge the next day.

Garlic Parmesan Roasted Broccoli

Zeroing in on the perfect side that's both effortless and impressive? This Garlic Parmesan Roasted Broccoli is my go-to. It's the dish I whip up when I need something crunchy, savory, and ready in minutes—like that time I completely forgot to plan a side for pasta and this saved dinner.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 15 minutes

Ingredients

For the Broccoli

• a couple of heads of broccoli (about 1 1/2 pounds)
• a generous glug of olive oil (about 3 tbsp)
• a few cloves of garlic, minced (about 3)
• a pinch of salt and a crack of pepper (about 1/2 tsp salt, 1/4 tsp pepper)
• a nice heap of freshly grated Parmesan (about 1/2 cup)

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper. (Tip: Parchment prevents sticking and makes cleanup a breeze.)
2. Cut the broccoli into uniform florets about 1–2 inches wide and place them in a large bowl. (Tip: Uniform size ensures even roasting.)
3. Drizzle with olive oil, add minced garlic, salt, and pepper. Toss well to coat every floret.
4. Spread the broccoli in a single layer on the prepared baking sheet. (Tip: Don't overcrowd—give them space to crisp up.)
5. Roast for 10 minutes, then sprinkle the Parmesan evenly over the florets.
6. Continue roasting for another 5 minutes, until the cheese is golden and the broccoli is tender-crisp with charred edges.
7. Remove from oven and serve immediately.

Buttery golden edges and a salty Parmesan crust make every bite irresistible. I love piling this broccoli next to a juicy steak or tossing it into a grain bowl for extra crunch. Trust me, you'll be making it on repeat.

Smashed Baby Potatoes with Rosemary

Every time I make these Smashed Baby Potatoes with Rosemary, I'm transported back to lazy Sunday brunches. They're the perfect balance of crispy edges and fluffy centers, with that irresistible herbal aroma.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 35 minutes

Ingredients

Produce & Pantry

• 1.5 pounds baby potatoes (about a bag from the store)
• 2 sprigs fresh rosemary, leaves stripped
• 3 tablespoons olive oil
• 3 garlic cloves, smashed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Flaky sea salt for finishing (optional)

Instructions

1. Preheat your oven to 425°F and bring a large pot of salted water to a boil.
2. Add the baby potatoes and boil for 15-20 minutes until fork-tender. Tip: Don't overcook – they should hold their shape when pierced.
3. Drain the potatoes and let them cool slightly. On a baking sheet, place each potato and gently smash it with a flat-bottomed glass or potato masher until about 1/2 inch thick. Tip: Keep the potato intact – the goal is a rough smash, not a mush.
4. Drizzle the smashed potatoes with olive oil, then sprinkle evenly with salt, pepper, and rosemary leaves. Toss the garlic cloves among the potatoes.
5. Roast for 20-25 minutes, flipping halfway through, until golden and crispy. Tip: For extra crispiness, don't overcrowd the pan – use two baking sheets if needed.
6. Remove from the oven, let cool for 2 minutes, then sprinkle with flaky sea salt if desired. Serve immediately.

These beauties come out of the oven with a shatteringly crisp crust and a creamy interior. I love serving them alongside a juicy steak or a fresh green salad – they're the perfect sidekick. Trust me, you'll be sneaking bites straight from the pan.

Lemon-Garlic Sautéed Green Beans

A bright, simple side dish that's become my go-to when I want something green and garlicky without a lot of fuss. I first made these lemon-garlic sautéed green beans one hectic Tuesday night, and now they're on repeat—especially when I need a quick veggie that feels a little special.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

• 1 pound fresh green beans, trimmed
• 2 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• A small handful of toasted almonds or pine nuts (optional, for crunch)

Instructions

1. Bring a large pot of salted water to a boil. Add the green beans and blanch for exactly 2 minutes—this keeps them crisp and bright green. Immediately transfer to an ice bath to stop the cooking, then drain and pat dry.
2. Heat olive oil in a large skillet over medium-high heat. Add the garlic slices and red pepper flakes (if using) and sauté for about 30 seconds until fragrant—don’t let the garlic burn.
3. Add the blanched green beans in an even layer. Let them cook undisturbed for 2 minutes so they get a nice blister (my favorite part!). Then toss and cook for another 1–2 minutes until heated through and lightly charred in spots.
4. Season with salt and pepper. Add lemon juice and lemon zest, tossing to coat. If using nuts, stir them in now. Cook for another 30 seconds, then remove from heat.
5. Tip: For extra lemony flavor, add a squeeze of lemon just before serving. And if you want them extra tender, blanch for 3 minutes instead of 2.

Underneath the blistered exterior, these beans stay snappy and fresh—the lemon and garlic just brighten everything up. They’re fantastic alongside grilled chicken or fish, or even tossed into a grain bowl for leftovers. I always make extra because they disappear fast!

Maple-Balsamic Roasted Brussels Sprouts

Brussels sprouts get a bad rap, but roasting them with a sweet-savory maple-balsamic glaze is a total game-changer. This recipe transforms those little green cabbages into caramelized, crispy-edged bites that even skeptics will love.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Roasted Brussels Sprouts

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• a couple of tablespoons olive oil
• a generous pinch of kosher salt and a few cracks of black pepper
• 1 clove garlic, minced (optional but delicious)
• a splash of balsamic vinegar (about 2 tablespoons)
• a couple of tablespoons pure maple syrup

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Trim the stem end of each Brussels sprout and cut in half lengthwise; if any are huge, quarter them so they cook evenly.
3. In a big bowl, toss the sprouts with olive oil, salt, pepper, and minced garlic until well coated—use your hands to really massage it in.
4. Spread the sprouts in a single layer on the baking sheet, cut-side down if you want extra caramelization (I always do this for the best crispy edges).
5. Roast for 20-25 minutes, flipping halfway through with a spatula, until tender when pierced with a fork and deeply browned in spots.
6. While the sprouts roast, whisk together the balsamic vinegar and maple syrup in a small bowl.
7. When the sprouts are done, remove from oven and immediately drizzle the maple-balsamic mixture over them. Toss gently to coat—the heat will help the glaze stick.
8. Return the pan to the oven for 2-3 minutes, just until the glaze is bubbly and slightly thickened. Watch closely so it doesn't burn!

Just trust me on this one—the combination of tangy balsamic and sweet maple creates a sticky glaze that hugs every crevice, while the high heat keeps the interiors tender and the edges delightfully crisp. I love serving these alongside a simple roast chicken or even piling them onto a grain bowl for a weeknight dinner that feels fancy.

Charred Asparagus with Lemon Zest

Kicking off grilling season with this simple yet stunning charred asparagus. The smoky char and bright lemon zest make it a perfect side for any summer meal.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 6 minutes

Ingredients

• 1 bunch of asparagus (about 1 pound), trimmed
• 2 tablespoons olive oil
• Salt and freshly cracked black pepper
• Zest of 1 lemon
• Juice of half a lemon
• Optional: a pinch of red pepper flakes

Instructions

1. Preheat your grill to high heat, around 450-500°F. You want it screaming hot for that perfect char—no lid needed for this quick cook.
2. Trim the woody ends off the asparagus (about an inch from the bottom). I like to snap one to see where it naturally breaks, then line up the rest and cut them all at once.
3. In a large bowl, toss the asparagus with 2 tablespoons olive oil, a generous pinch of salt, and a few cracks of black pepper. Make sure each spear is lightly coated—this helps them char evenly.
4. Place the asparagus directly on the grill grates, perpendicular to the bars so they don’t fall through. Grill for 4-6 minutes, turning every minute or so with tongs, until they’re charred in spots and just tender. Tip: If they’re thin, check at 4 minutes; thicker spears might need the full 6. Don’t move them too much—let them sit to get those nice black marks.
5. Transfer the hot asparagus to a serving platter. Immediately squeeze the juice of half a lemon over them—the sizzle is a good sign—and sprinkle with the lemon zest. Tip: Zest the lemon before juicing; it’s easier that way. If you like a little heat, add the pinch of red pepper flakes now. Serve right away for the best texture.

Nothing beats that first bite of smoky, charred asparagus with a bright pop of lemon. You can serve it alongside grilled steak or salmon, or even chop it up and toss it into a pasta salad the next day for a smoky kick.

Braised Red Cabbage with Apples

This tangy-sweet braised red cabbage with apples is one of those cozy side dishes that feels like a hug in a bowl. I love making it on a chilly weekend when the kitchen fills with the scent of apple cider vinegar and cinnamon. It's the perfect companion to pork chops or sausages.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Braised Cabbage

• 1 medium head red cabbage (about 2 lbs), cored and thinly sliced
• 2 medium apples (Honeycrisp or Granny Smith), peeled, cored, and chopped
• 1 medium yellow onion, thinly sliced
• 3 tablespoons unsalted butter
• 1/4 cup apple cider vinegar
• 1/4 cup packed brown sugar
• 1/2 cup apple juice or unsweetened apple cider
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cloves
• 1 bay leaf

Instructions

1. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2. Add the shredded cabbage, chopped apples, apple cider vinegar, brown sugar, apple juice, salt, pepper, cloves, and bay leaf. Stir everything to combine. Tip: Slice the cabbage thinly for even cooking; a mandoline makes quick work of it.
3. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 35–40 minutes, stirring occasionally, until the cabbage is tender and the liquid has reduced to a syrupy glaze. Tip: If it looks too dry, add a splash more apple juice. Don't skip the bay leaf—it adds a subtle savory note.
4. Remove the bay leaf and taste. Adjust salt or vinegar if needed. The cabbage should be tangy, sweet, and very tender. Tip: For deeper flavor, let it rest off the heat for 10 minutes before serving.

Rich, tangy, and slightly sweet, this braised red cabbage is a total crowd-pleaser. I love serving it alongside roasted pork tenderloin or even spooned over creamy mashed potatoes. Leftovers are amazing in sandwiches or as a side for a quick weeknight meal.

Roasted Root Vegetable Medley

Crisp autumn air calls for a sheet pan full of earthy sweetness. This roasted root vegetable medley has become my go-to for holiday gatherings—it's forgiving, aromatic, and so easy to throw together while you prep the rest of the feast.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

Vegetables

• 4 medium carrots (about 1 lb), peeled and cut into 2-inch sticks
• 3 medium parsnips (about 12 oz), peeled and cut into 2-inch sticks
• 3 medium red or golden beets (about 1 lb), peeled and cut into 1-inch wedges

Seasoning

• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
• 2 cloves garlic, thinly sliced

Instructions

1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the carrot sticks, parsnip sticks, and beet wedges. Tip: Keep beets separate from the other roots if you want to avoid staining, but I love the pink hue it gives everything.
3. Drizzle the olive oil over the vegetables, then sprinkle with salt and pepper. Toss well with your hands to coat every piece evenly.
4. Add the fresh thyme, fresh rosemary, and sliced garlic. Toss again until the herbs are distributed. If using dried herbs, rub them between your palms to release oils before adding.
5. Spread the vegetables in a single layer on the prepared baking sheet. Make sure they’re not overcrowded—if they overlap, they’ll steam instead of roast. Use two sheets if needed.
6. Roast for 20 minutes, then remove the pan from the oven and flip each piece with a spatula. Return to the oven and continue roasting for another 15–20 minutes, until the vegetables are tender when pierced with a fork and have golden-brown edges. The beets should be fork-tender.
7. Let the medley rest on the pan for 2 minutes before transferring to a serving platter. Garnish with a few extra thyme leaves if you’re feeling fancy.

Hearty and naturally sweet, these roasted roots develop a caramelized exterior that gives way to a tender, almost buttery interior. I love serving them alongside a simple roast chicken or piled onto a bed of arugula with a balsamic glaze—either way, they steal the show without any fuss.

Light Creamed Spinach with Parmesan

Ugh, I can't get enough of this Light Creamed Spinach with Parmesan—it's the perfect side that feels indulgent but isn't heavy. I love how the wilted spinach soaks up that creamy, cheesy sauce without getting weighed down. Whether it's alongside a steak or stirred into pasta, this dish always delivers.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 1 tablespoon unsalted butter
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1 pound fresh spinach (about 2 big bags)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese (freshly grated is best)
• a pinch of nutmeg (freshly grated if you have it)
• salt and black pepper (just a pinch of each, to your liking)

Instructions

1. Melt the butter in a large skillet over medium heat. Once it's foamy, add the shallot and sauté for about 2 minutes until it's translucent and soft.
2. Stir in the minced garlic and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter.
3. Add the spinach in big handfuls, letting it wilt down before adding more. Toss with tongs until all the spinach is wilted and bright green, about 3-4 minutes total.
4. Pour in the heavy cream and let it come to a simmer, then reduce the heat to low. Stir in the Parmesan cheese and nutmeg until the cheese melts and the sauce thickens slightly, about 2 minutes.
5. Season with salt and pepper. Give it a taste and adjust if needed.
6. Remove from heat and serve immediately. The sauce will thicken as it cools, so don't let it sit too long.

Naturally, this dish is best served warm, with the creamy sauce coating every tender leaf. I like to spoon it over grilled chicken or even mix it into a bowl of al dente pasta for a quick weeknight meal.

Silky Cauliflower Purée with Olive Oil

Could there be anything more comforting than a silky, velvety cauliflower purée? I think not. This low-carb, keto-friendly side dish is pure magic on a plate.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

For the Cauliflower

• 1 large head cauliflower (about 2 lbs), cut into florets
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For Finishing

• 1/4 cup heavy cream (or unsweetened almond milk for dairy-free)
• 2 tablespoons unsalted butter (or vegan butter)
• 1 clove garlic, minced (optional)
• 1 tablespoon olive oil for drizzling

Instructions

1. Preheat your oven to 400°F.
2. Toss the cauliflower florets with 2 tablespoons olive oil, salt, and pepper on a baking sheet—spread them in a single layer so they roast, not steam.
3. Roast for 25–30 minutes, until the edges are golden and a fork slides in easily. (Tip: roasting brings out natural sweetness; don't rush this step!)
4. Transfer the hot cauliflower to a high-speed blender or food processor. Add the heavy cream, butter, and optional garlic. (Tip: for the silkiest texture, blend on high for a full minute, scraping down the sides.)
5. Blend until completely smooth—if too thick, add a splash more cream or water. Taste and add salt or pepper as needed.
6. Serve warm, drizzled with the remaining olive oil. (Tip: you can make this ahead and reheat gently with a splash of milk to restore creaminess.)

Buttery, silky, and luxuriously smooth, this cauliflower purée rivals any mashed potato. Serve it alongside roasted chicken or seared fish for a low-carb dream dinner that feels indulgent but isn't.

Sicilian-Style Eggplant Caponata

Never have I met a caponata that didn't make me swoon, but this Sicilian-style version with its sweet-tangy spoonable goodness is my absolute favorite. It’s the kind of dish that gets better as it sits, so make it ahead if you can!

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the Caponata

• 1 large eggplant (about 1.5 lbs), diced into 1/2-inch cubes
• 1 medium yellow onion, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 1/4 cup red wine vinegar
• 2 tablespoons capers, rinsed
• 1/2 cup pitted green olives, sliced
• 1 tablespoon granulated sugar
• 1/4 cup extra-virgin olive oil
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Toss the diced eggplant with 1 teaspoon salt and let sit in a colander for 20 minutes to draw out bitterness. Pat dry with paper towels.
2. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the garlic and cook for 30 seconds until fragrant.
4. Push the vegetables to the side, add the remaining 2 tablespoons oil and the eggplant. Cook, stirring occasionally, until the eggplant is lightly browned and tender, about 8 minutes. (Tip: Don't overcrowd the pan – work in batches if needed.)
5. Stir in the crushed tomatoes, red wine vinegar, capers, olives, and sugar. Bring to a simmer, then reduce heat to low. (Tip: The sugar balances the acidity – adjust to your preference.)
6. Let the caponata simmer uncovered for 20 minutes, stirring occasionally, until the flavors meld and the mixture thickens. (Tip: Let it rest for at least 10 minutes after cooking for best flavor.)
7. Season with salt and pepper to taste. Garnish with fresh basil leaves before serving.

Serve it spooned over crusty bread or alongside grilled chicken – the texture is both tender and robust, and the sweet-tangy kick will have you coming back for more. I love piling it on crostini for a quick appetizer that disappears fast!

Pea and Mint Purée

Here’s a little trick I picked up from my grandma: when life gives you a bag of frozen peas, make this vibrant Pea and Mint Purée. It’s my go-to for brightening up a plate when spring produce is scarce—and it comes together in under 10 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

• 2 cups frozen green peas
• ¼ cup fresh mint leaves, packed
• 1 lemon (zest and juice)
• 2 tablespoons olive oil
• ¼ teaspoon salt
• a splash of water (about 2 tablespoons)

Instructions

1. Bring a medium pot of salted water to a rolling boil. Add the frozen peas and blanch for exactly 2 minutes (set a timer so they don’t overcook).
2. While peas boil, prepare an ice water bath in a bowl. Drain the peas and immediately plunge them into the ice water to stop cooking and lock in that bright green color—don’t skip this step!
3. Zest the lemon and squeeze the juice into a blender or food processor. Add the mint leaves, olive oil, salt, and a splash of water.
4. Drain the cooled peas well (pat them dry with a clean kitchen towel if you’re feeling extra) and add them to the blender.
5. Blend on high until completely smooth, about 30 seconds. Stop and scrape down the sides with a spatula if needed. If the purée is too thick, add another tablespoon of water and blend again.
6. Taste and adjust salt or a squeeze of extra lemon if you like. Serve warm, at room temperature, or chilled—it’s flexible for whatever you’re making.

Drizzle this purée over grilled fish or spread it on toast with a poached egg—it’s like spring on a plate. The sweetness of peas with the cool mint and bright lemon is just *chef’s kiss*.

Roasted Fennel with Parmesan and Citrus

There's something magical about how a simple fennel bulb transforms in the oven—it goes from crisp and raw to tender, sweet, and slightly caramelized, with a whisper of anise that's just irresistible. Toss it with Parmesan and fresh citrus, and you've got a side dish that feels fancy but is secretly so easy.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

Produce

• 2 large fennel bulbs (about 1.5 lbs total), fronds reserved for garnish
• 1 navel orange

Pantry

• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup freshly grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. Position a rack in the middle—this ensures even heat for caramelization.
2. Trim the fennel bulbs: cut off the stalks and a thin slice from the root end (leave enough root intact so the layers hold together). Cut each bulb lengthwise into 1/2-inch-thick wedges. Pro tip: if the outer layer looks tough or blemished, peel it off—it'll be more tender.
3. Place the fennel wedges in a large mixing bowl. Add the olive oil, salt, and pepper. Toss gently with your hands to coat each wedge evenly.
4. Zest the orange directly into the bowl (about 1 teaspoon zest), then squeeze in the juice from half the orange (about 2 tablespoons). Toss again—the citrus brightens the fennel and helps it soften.
5. Arrange the fennel wedges in a single layer on a baking sheet lined with parchment paper. Don't crowd them; give each piece a little space so they roast instead of steam.
6. Roast for 20 minutes, then flip each wedge with a spatula. Continue roasting for another 10 minutes, or until the fennel is fork-tender and the edges are golden brown. Visual cue: the cut sides should look caramelized and slightly sticky.
7. Remove from the oven and immediately sprinkle the Parmesan over the hot fennel. Let it sit for 1 minute—the residual heat will melt the cheese into a savory crust.
8. Transfer to a serving platter, garnish with a few reserved fennel fronds and a few strips of orange zest from the remaining half. Serve warm.

Perfectly roasted fennel turns soft and almost buttery, with the Parmesan adding a salty, nutty crunch. I love serving it alongside roasted chicken or a simple fish fillet—the citrus cuts through richness beautifully. Leftovers (if there are any!) are fantastic chopped into a salad the next day.

Grilled Zucchini and Red Pepper Ribbons

A few summers ago, I found myself drowning in zucchini from my garden. That's when I discovered the magic of grilling them into ribbons with a smoky balsamic marinade. It's become my go-to way to enjoy these summer veggies.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 6 minutes

Ingredients

• A couple of medium zucchini (about 1 lb total)
• 2 large red bell peppers
• A splash of balsamic vinegar (about 3 tablespoons)
• A glug of olive oil (about 2 tablespoons)
• A couple of garlic cloves, minced
• A pinch of salt (about 1/2 teaspoon)
• A few cracks of black pepper (about 1/4 teaspoon)
• A handful of fresh basil leaves for garnish (optional)

Instructions

1. Using a vegetable peeler, slice the zucchini and red bell peppers into long, thin ribbons. For the peppers, cut around the core and remove seeds first. Tip: Run the peeler from top to bottom for even ribbons; discard the seedy center of peppers.
2. In a large bowl, whisk together the balsamic vinegar, olive oil, minced garlic, salt, and black pepper until emulsified.
3. Add the vegetable ribbons to the bowl and gently toss with your hands to coat every ribbon with the marinade. Let them sit for 10 minutes—don't skip this step as it infuses flavor. Tip: Avoid marinating longer than 15 minutes or the zucchini can become watery.
4. Preheat your grill to medium-high heat (around 400°F). Brush the grates with a little oil to prevent sticking.
5. Carefully lay the ribbons directly on the grill grates in a single layer. Grill for 2–3 minutes per side. Tip: Use long-handled tongs to flip; they cook fast, so keep an eye on them. Look for nice char marks.
6. Once lightly charred and tender, transfer to a serving platter. Drizzle any remaining marinade from the bowl over the top and garnish with fresh basil leaves if desired.

Serve these ribbons warm or at room temperature—they're incredibly versatile. The smoky char from the grill pairs beautifully with the tangy balsamic, making them a perfect side for grilled chicken or fish.

Conclusion

There you have it—14 veggie sides that’ll make your roast chicken shine. From roasted carrots to garlicky greens, there’s something for every night. Which one are you trying first? Drop your pick in the comments and save this list on Pinterest for next time!