Ina Garten’s Vegetable Side Dishes That Will Steal the Show

Potatoes are the ultimate side to any meal, and this accordion-style presentation is so much more elegant than the typical roasted variety. Trust us, it’s totally worth the extra effort! Find more make-ahead potato casseroles for the holidays we’re already drooling over.

We love a dish that can serve double duty — this versatile cauliflower recipe from Ina Garten can be served as a side dish or an appetizer. It’s also super simple to make and can be served family-style or plated individually.

This recipe couldn’t be any easier. Toss Brussels sprouts with olive oil, salt and pepper and — after a quick roast in the oven — they come out tender and sweet with crispy, caramelized edges. They’re nothing quite like those overcooked Brussels sprouts you remember from your childhood! Find more tasty and creative ways to eat more Brussels sprouts.

Switch up your vegetable gratin and use versatile zucchini. This version only requires a handful of ingredients but packs a flavour punch with its crispy crust of cheese and breadcrumbs.

“Tricolore” means three colours, which is a fitting description for this bright (in flavour and colour) side dish. Three types of lettuce, sweet navel orange rounds and salty Kalamata olives are combined with a simple apple cider vinaigrette, making it a wonderful light side dish to pair with heavier comfort food. Looking for a classic salad?

Orange juice helps bring out the sweetness in this root vegetable recipe that looks as great as it tastes! A perfect addition to any main course adding both flavour and colour to the table.

Pureed sweet potato is a simple, satisfying and comforting side for almost any protein you can think of, plus it brings a burst of colour to your table! Ina Garten uses a hint of citrus and a dash of heat to give flavour to these tasty spuds.

Rather than tearing iceberg lettuce, Ina Garten slices it into disks and then tops it with a creamy Roquefort salad dressing for a more elegant presentation of this classic side dish. Finish each serving with a topping of celery, radishes and scallions, plus crumbled blue cheese for a pretty dish that will wow guests or brighten up your weeknight meals!

Think differently next time you’re preparing zucchini and make these delightful pancakes. Perfect for a holiday side, weekend brunch or appetizers, they’ll become a firm favourite that you’ll be asked to make again and again.

This roasted potato, garlic and lemon dish is like a burst of Tuscan sunshine in every bite. Diced Yukon golds are roasted on a sheet pan until crispy on the outside and fluffy on the inside. It’s the perfect comforting accompaniment for any meal.

This gorgeous crowd-pleaser layers paper-thin zucchini over flavoured goat cheese. Start the meal with this beautiful tart or serve it alongside a beautiful roast dinner for an impressive spread.

Gruyere and Parmesan cheeses give this comforting cauliflower bake a nutty flavour and perfect crust on top. Pair with a meat and a salad for an easy weeknight meal or serve it family-style for a potluck.

Did you know that Brussels sprouts are absolutely scrumptious when thinly sliced then sauteed? Ina starts her version with pancetta and olive oil and finishes it with syrupy balsamic vinegar, giving it a Mediterranean profile. A delicious accompaniment to any meal!

Flavourful zucchini squares are the perfect portable recipe for a brunch gathering or just a simple-to-serve side for a weekday meal. Since it’s perfect both straight out of the oven or at room temperature, it works for a variety of occasions.

If you’re serving a rich meat dish, skip heavy mashed potatoes and smash your spuds instead. First, boil your potatoes — skin and all — and then press them with a large masher or metal measuring cup before you roast them. This recipe uses smaller potatoes, and the texture pairs beautifully with steaks or roasts. They’re tasty to eat and make a gorgeous addition to any menu.

Leave it to Ina to make vegetable casseroles feel gourmet. This decadently creamy spinach dish will have everyone eating their greens without an ounce of hesitation. This easy dish is great for weeknights, for company or for larger get-togethers such as potlucks or holiday buffets.

These elevated potatoes take a little longer than your regular roasted potatoes but are totally worth the extra effort. Ina’s version of this dish takes scrubbed Idaho potatoes and rolls them in an herbed salt mixture before baking them. Serve them hot from the oven with a dollop of whipped feta cheese.