50 Vegetarian Side Dishes That Everyone Will Enjoy

From mac and cheese to colorful side salads, we have something for everyone and every occasion.

By

Updated on June 2, 2024

Southern Living Three Pickle Potato Salad — Photo:
Greg Dupree; Prop Stylist: Christine Keely; Food Stylist: Melissa Gray

Southerners have been known to sneak bacon or ham into a recipe on more than one occasion, whether it's necessary or just as a flavorful addition. When it comes to side dishes, most of the time it's for specific flavor-enhancing purposes, like using bacon grease in the cast-iron skillet instead of butter when making cornbread or adding ham hocks to simmer in a pot of collard greens.

While we have countless no-meat dishes, here are some of our favorite vegetarian side dishes—some of which are more vegetable-forward than others.

01 of 50

Smashed Oven-Fried Okra

Southern Living Smashed Oven-Fried Okra on a platter to serve with dipping sauce — Greg Dupree; Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely

Fried okra is a Southern classic, and this oven-fried recipe gives you all the flavor without all the grease. The crispy cornmeal crust provides the perfectly satisfying crunch, and we recommend serving this side dish with our speedy Creole Comeback sauce.

02 of 50

Asparagus Casserole

Southern Living Asparagus Casserole in the dish to serve — Caitlin Bensel; Food Stylist: Torie Cox

Creamy, nutty, crunchy, and earthy, this asparagus casserole has it all. With just 20 minutes of active time, this is the perfect side dish for anyone to enjoy the delicious flavors of spring.

03 of 50

Sautéed Squash And Zucchini

Southern Living Sauteed Squash and Zucchini in a serving bowl — Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen

Squash and zucchini are the epitome of summer, and this recipe highlights them beautifully. The sweetness from the squash and the earthiness from the zucchini is the perfect blend for a summer cookout.

04 of 50

Roasted Garlic Duchess Potatoes

Roasted Garlic Duchess Potatoes — Caitlin Bensel; Food Stylist: Torie Cox

Gussy up your mashed potatoes by making these creamy, crispy duchess potatoes. Mashed potatoes, egg yolks, milk, and butter and pureed and piped on a baking sheet to make for a show-stopping side.

05 of 50

Strawberry-Spinach Salad

Southern Living Strawberry Spinach Salad on a platter to serve — Caitlin Bensel; Food Stylist: Torie Cox

Nothing says spring like a fresh strawberry and spinach salad. Hearty spinach and sweet strawberries are topped with blue cheese and candied pecans for a textural and flavorful delight.

06 of 50

Fried Potatoes And Onions

Southern Living Fried Potatoes and Onions in a bowl to serve — Caitlin Bensel; Food Stylist: Torie Cox

While every Southerner has their own recipe for fried potatoes and onions, this recipe is truly the classic. Ready in just 30 minutes, this side is perfect and made with ingredients you have in your pantry.

07 of 50

Air Fryer Green Beans

Southern Living Air Fryer Green Beans on a platter to serve — Caitlin Bensel; Food Stylist: Torie Cox

Whip out your air fryer for this easy green bean recipe that only takes 15 minutes to make. Fresh green beans are coated in soy sauce, sesame oil, ginger, and more for a zingy and bright dish.

08 of 50

Super Crispy Smashed Potatoes

Southern Living Smashed Potatoes on a platter to serve — Caitlin Bensel; Food Stylist: Torie Cox

All you need is butter, salt, and pepper to make these extra crispy potatoes that are sure to be a smashing hit at any gathering.

09 of 50

Grilled Asparagus

grilled asparagus on a platter with a serving fork — Caitlin Bensel; Food Stylist: Torie Cox

A healthy side dish ready in less than 10 minutes? Yes, please. Just toss with olive oil, salt, and pepper before cooking them on the grill or in a grill pan on the stovetop.

10 of 50

Roasted Brussels Sprouts

Southern Living Roasted Brussels Sprouts on a platter to serve — Caitlin Bensel; Food Stylist: Torie Cox

Slice Brussels sprouts in half, then give them a quick, flavorful seasoning with garlic powder, onion powder, Worcestershire sauce, and balsamic vinegar. They caramelize beautifully in a high-temp oven.

11 of 50

Oven-Roasted Corn On The Cob

Oven Roasted Corn on the Cob — PHOTOGRAPHER: FRED HARDY II, FOOD STYLIST: EMILY NABORS HALL, PROPS STYLIST: CHRISTINA BROCKMAN

While we love enjoying fresh corn on the cob cooked on the grill in the summer when the produce is at its peak, the vegetable is available in the grocery store year-round, so we thought we'd make a recipe that is too.

12 of 50

Tomato Pudding

Southern Living Tomato Pudding in the baking dish with a serving scooped out — Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Julia Bayless

Savory bread pudding gets a hint of sweetness from brown sugar and fresh tomatoes, making this side dish enormously unique amid a sea of casseroles.

13 of 50

Vegetarian Dirty Rice

Vegetarian Dirty Rice — Photographer: Antonis Achilleos; Prop Stylist: Chelsea Zimmer; Food Stylist: Mary Clayton Carl

In lieu of sausage, bacon, or other meats that are typically called for in this Cajun dish, we used sautéed mushrooms and smoky tempeh bacon.

14 of 50

Creamed Spinach

Creamed Spinach — Antonis Achilleos

Plenty of cream and cheese make this vegetable side dish one that the whole family will love. Top with toasted pine nuts just before serving for a crunchy finish.

15 of 50

Tennessee Onions

Southern Living Tennessee Onions in the dish ready to serve — Caitlin Bensel; Food Stylist: Torie Cox

There's good reason this old-fashioned casserole has so many five-star reviews: you can't beat the simple combination of sweet onions, an array of dried spices and herbs, and two types of cheese.

16 of 50

Watermelon, Mint, Feta, And Fried Peanut Salad

Southern Living Watermelon, Mint, Feta, And Fried Peanut Salad in a bowl to serve — Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell

Elevate your typical watermelon salad with this fresh take from Kentucky-based chef Edward Lee. In his cookbook, Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey, he infuses bourbon throughout this refreshing salad that combines the sweet melon, fresh mint, and nutty flavor of toasted sesame seeds. The glazed peanuts on top are perfectly coated and seasoned from the bourbon and soy sauce, while the feta crumbles add a creamy texture.

17 of 50

Stir-Fried Sesame Eggplant With Basil

Southern Living Stir-Fried Sesame Eggplant With Basil in the pan to serve — Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley

Whether you're cooking an Asian-inspired menu for dinner or just want to add this flavorful side to your meal, you can't go wrong when it comes to enjoying this eggplant dish.

18 of 50

Roasted Fingerling Potatoes

Southern Living Roasted Fingerling Potatoes in a serving bowl with forks — Caitlin Bensel; Food Stylist: Torie Cox

There are a multitude of reasons why potatoes are one of our go-to side dishes for almost any meal, and at the top of that list is their ease—especially fingerling potatoes. These thin-skinned spuds are perfect for roasting because they don't require peeling.

19 of 50

Chopped Kale Salad with Toasted Breadcrumbs

Chopped Kale Salad with Toasted Breadcrumbs — Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis

This hearty salad is like a lightened-up version of a Caesar salad with a garlicky, lemony, and cheesy dressing. Toss in toasted breadcrumbs and hard-boiled eggs for extra flavor.

20 of 50

Carrot-and-Cabbage Slaw with Sunflower Seeds

Carrot-and-Cabbage Slaw with Sunflower Seeds — Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis

Instead of the expected mayonnaise base, this carrot and cabbage slaw gets a light and fresh dressing of oil, vinegar, and lime juice.

21 of 50

Butternut Squash Mac And Cheese

Southern Living Butternut Squash Mac and Cheese — Antonis Achilleos; Food Stylist: Chelsea Zimmer; Prop Stylist: Kathleen Varner

Butternut squash gives this Southern staple a comforting fall twist. The roasted squash is pureed with veggie broth, which is later added to a warm milk and butter mixture before stirring in the cheeses.

22 of 50

Stewed Squash

Southern Living Stewed Squash in a bowl to serve — Caitlin Bensel, Food Stylist: Torie Cox

When you have an abundance of this summer vegetable that you don't know what to do with, make this easy, five-ingredient side dish.

23 of 50

Crispy Smashed Brussels Sprouts

Crispy Smashed Brussels Sprouts — photographs by ANTONIS ACHILLEOS; RECIPE: ANNA THEOKTISTO; FOOD STYLING: RUTH BLACKBURN; PROP STYLING: CHRISTINA DALEY

No mushy Brussels sprouts here! To ensure they're cooked through on the inside, start the veggies in the microwave, then transfer them to a baking sheet and bake for about 10 minutes until they're crisped to perfection on the outside.

24 of 50

Homemade Mashed Potatoes

Southern Living Homemade Mashed Potatoes in a bowl to serve — Robby Lozano, Food Stylist: Emily Nabors Hall

There's just nothing better than a bowl of homemade mashed potatoes. Cream cheese, half-and-half, and butter ensure these are nothing short of divine.

25 of 50

Glazed Carrots

Southern Living Glazed Carrots on a serving platter with a serving fork beside — Caitlin Bensel; Food Stylist: Torie Cox

Fresh-squeezed orange juice and orange marmalade give these multicolored carrots and shallots a sweet finish. Garnish with fresh herbs and serve hot.

26 of 50

Cabbage Casserole

Southern Living Cabbage Casserole in the dish to serve with a serving scooped out — Will Dickey

This humble vegetable casserole comes highly rated by readers, with one saying, "I've already made it twice within a three-week period. That's how good it is." Another noted even their 14-year-old son claimed it was his new favorite way to eat cabbage.

27 of 50

Air Fryer Asparagus

asparagus topped with goat cheese and seasoning

You don't have to think twice about cook time when you use the air fryer to make this side dish. Once cooked, add a squeeze of lemon juice, crumbled goat cheese, and a sprinkle of everything bagel seasoning.

28 of 50

Instant Pot Mashed Sweet Potatoes

Instant Pot Mashed Sweet Potatoes — Photography: Caitlin Bensel, Food Styling: Rishon Hanners

These easy, instant pot mashed sweet potatoes should be enjoyed anytime of year, but they're especially handy to make around the holidays when stovetop and oven space are often tight.

29 of 50

Three-Pickle Potato Salad

Southern Living Three Pickle Potato Salad — Greg Dupree; Prop Stylist: Christine Keely; Food Stylist: Melissa Gray

If you're a pickle lover, this potato salad is for you: It has not one, not two, but three types of pickles.

30 of 50

Air Fryer Zucchini Chips

air fryer zucchini chips — Caitlin Bensel

These crispy, cheese-and-panko-coated zucchini chips are so good you'll want to double the batch for snacking.

31 of 50

Deviled Egg Potato Salad

Southern Living - Deviled Egg Potato Salad — Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster

We combined two iconic Southern dishes into one flavorful side dish. Yellow mustard, celery, and pickle relish nod to traditional potato salad, while hard-cooked eggs, mayonnaise, hot sauce, and paprika bring in the deviled egg element.

32 of 50

Roasted Broccolini

Roasted Broccolini — Photographer: Jennifer Causey Food Stylist: Emily Nabors Hall Prop Stylist: Heather Chadduck Hillegas

Sometimes simple is best and that's one of the things we love about this veggie forward side. The only other ingredients you need are Parmesan cheese, lemon, olive oil, salt, and pepper.

33 of 50

Skillet-Roasted Carrots

skillet-roasted carrots in a white skillet — Greg DuPree; Food Stylist: Rishon Hanners; Prop Stylist: Christina Daley

Rainbow carrots help make this simple side dish extra pretty. All you need is 10 minutes and a skillet with a little bit of olive oil to cook the carrots. Once they're browned, add apple cider vinegar and honey to create a syrupy coating.

34 of 50

Baked Acorn Squash

Southern Living Baked Acorn Squash on a plate to serve with extra pepper — Caitlin Bensel, Food Stylist: Torie Cox

Do more with less. This winter squash doesn't need much to highlight its naturally nutty-sweet flavor and creamy texture. Enjoy these as is or fill them with toppings of your choice.

35 of 50

Asparagus Gratin

Asparagus Gratin — Photography and Styling: Karen Rankin

Switch up your roasted asparagus with this recipe because every vegetable is better when served with a blanket of cheese, right?

36 of 50

Grilled Potatoes

Southern Living Grilled Potatoes on a plate to serve — Morgan Hunt Glaze, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley

Greek seasoning takes these grilled spuds to the next level. While there are countless way to cook potatoes, these are great for when you're already firing up the grill.

37 of 50

Roasted Broccoli

Roasted Broccoli — Caitlin Bensel; Food Styling: Torie Cox

Don't be scared off by mushy broccoli of your past; we're here to help you make a delicious roasted version. And no, they don't end up covered in cheese—all you need is olive oil, salt, and pepper.

38 of 50

Cauliflower Mashed Potatoes

Southern Living Cauliflower Mashed Potatoes in a bowl to serve, topped with butter and thyme leaves — Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely

We might substitute half the potatoes for cauliflower to lighten up these mashed potatoes, but they're still full of the traditional version's flavor and creamy texture thanks to butter and whole buttermilk.

39 of 50

Cucumber-Tomato-Avocado Salad

Southern Living Cucumber Avocado Tomato Salad in a bowl to serve topped with feta — Caitlin Bensel, Food Stylist: Torie Cox

A simple and refreshing mixture of avocados, cucumbers, and cherry tomatoes are the base of this salad. Toss them all together with a homemade shallot vinaigrette and crumbled feta cheese.

40 of 50

Honey-Butter Skillet Corn

Southern Living Honey Butter Skillet Corn in the pan ready to serve — Alison Miksch

Double the sweetness, double the deliciousness. While the corn (you can use fresh or frozen) is naturally sweet, we added a little extra sweetness with a drizzle of honey.

41 of 50

Crispy Potatoes

Crispy Potatoes — Photo: Hector Manuel Sanchez; Prop Styling: Buffy Hargett Miller; Food Styling: Katelyn Hardwick

The key to crispy potatoes is not overcrowding your sheet tray. Otherwise, they will end up steaming themselves. Here, we call for a mix of peeled sweet and russet potatoes, but you can also just use one or the other.

42 of 50

Pan-Fried Okra With Cornmeal

pan fried okra with cornmeal in a skillet with wooden spoon — Alison Miksch; Prop Stylist: Kay Clark; Food Stylist: Torie Cox

To ensure each okra piece gets nice and crispy, the recipe calls for using two skillets, but if you're not in a rush you can cook it in two batches to avoid dirtying a second dish.

43 of 50

Old-School Squash Casserole

Southern Living Old School Squash Casserole in the dish after baking — Fred Hardy II; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Brockman

As one of our most beloved recipes, this squash casserole has been highly rated by over 30 readers. One said, "This is a really good casserole for both fresh squash in season or from frozen that was put up fresh. Even those that are not ‘fans�� of squash love this!"

44 of 50

New-Fashioned Two-Bean Salad

Southern Living New-Fashioned Two-Bean Salad in a bowl to serve with a glass of sparkling water — Antonis Achilleos, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster

This fresh and crunchy side comes together in a cinch. Aside from a quick blanch of the beans, this is essentially a no-cook recipe that's ready in 20 minutes.

45 of 50

'Creamed' Corn With Basil

Southern Living âCreamedâ Corn with Basil in the pan to serve with a spoon — Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley

You won't find any cream in this 'creamed' corn. Our lightened up version relies on the natural corn milk (released by scraping the back of a knife down the cob), plus vegetable broth and a little butter, for its creaminess.

46 of 50

Carrot Raisin Salad

Carrot Raisin Salad — Caitlin Bensel; Food Styling: Torie Cox

This perhaps unexpected combination of ingredients is a copycat recipe of Chick-Fil-A's now-discontinued Carrot & Raisin Salad.

47 of 50

Sweet Potato-And-Cabbage Slaw

Southern Living Sweet Potato-and-Cabbage Slaw in a bowl to serve — Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

This no-mayo slaw does it all—sweet, crunchy, tangy, colorful, and fresh. Enjoy it as a side on its own, add it to a sandwich, or pile it atop a taco.

48 of 50

Corn Salad

Southern Living Corn Salad in a bowl to serve with glasses of water beside — Caitlin Bensel; Food Stylist: Torie Cox

With corn off the cob, red onion, cherry tomatoes, mozzarella balls, and basil, this fresh side salad is the ideal addition to any summertime meal.

49 of 50

Easy Creamed Corn

Creamed corn served in a dish with a wooden spoon — Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman

While there are many things we love about this creamed corn recipe , one of the highlights is that it only takes 15 minutes to make from start to finish.

50 of 50

Roasted Sweet Potatoes

Southern Living Roasted Sweet Potatoes on a plate to serve — Caitlin Bensel; Food Stylist: Torie Cox

Versatile and wallet-friendly, roasted sweet potatoes are always going to get a thumbs up from us. The high temperature in the oven caramelizes the sweet flesh on the outside, making it browned and crispy, while retaining the veggie's delicious creamy, custardy texture at the center.

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