Healthy Vegetable Recipes

This super-easy dish is perfect for summer. Store-bought frozen cauliflower gnocchi are crisped up in a pan, then tossed with mozzarella cheese, plenty of basil and balsamic vinegar for a hearty and healthy spin on the classic caprese salad.

This one-pan recipe is the casserole version of spanakopita! It's hearty enough to enjoy as a vegetarian lunch or dinner, yet versatile enough to serve alongside just about any protein. To make it extra creamy, top each serving with a dollop of sour cream.

Jazz up basic ramen noodles with toasted sesame oil, quick-cooked broccoli and a jammy soft-boiled egg. To cut back on sodium, look for ramen varieties with less than 600 mg sodium per serving or use less of the seasoning packet.

Quick sautéed vegetables, canned tomatoes, dried oregano and canned beans transform ramen noodle soup mix into this classic Italian favorite in minutes. To cut back on sodium, look for ramen varieties with less than 600 mg sodium per serving or use less of the seasoning packet.

Earthy beets turn sweet and tender when they're roasted. Preheating your baking sheet speeds up the roasting time and gives the outside of the beets a quick and flavorful sear. Honey and lemon juice add sweet and tangy notes.

Roasting cabbage brings out its sweet and savory side. Caraway seed is a natural pairing with this cruciferous veggie, and a combination of honey and Dijon mustard deepens the flavor. Serve as a side to pork chops, burgers or roasted chicken.

Onions lose their bite and transform into a mellow, tender veggie when they're baked in the oven with a sweet and tangy sauce. Keeping the root end of the onions intact keeps them together while they cook. Serve this easy side dish alongside grilled or roasted pork, chicken or steak.

Honey and chipotle peppers coat roasted broccoli in this sweet and smoky side dish. Serve alongside grilled pork, roasted chicken or with any main dish that could use some kick.

This super-moist zucchini bread is a great way to use up homegrown summer zucchini! Full of bright lemon flavor, it makes the perfect breakfast, snack or dessert. It's just sweet enough to satisfy a craving without giving you a sugar crash.

These tender pumpkin-oatmeal cookies have the perfect amount of sweetness from brown sugar and raisins and a slightly nutty flavor from almond butter. Enjoy them as an after-school snack or a healthy dessert. Several testers also said they'd love to eat them with a cup of coffee in the morning.

A splash of coconut milk and some curry powder elevate ordinary ramen soup into a memorable bowl of noodles. Add protein with cooked shrimp or cubed tofu and a pop of freshness with cilantro and lime juice. To cut back on sodium, look for ramen varieties with less than 600 mg sodium per serving or use less of the seasoning packet.

Spice up a package of instant noodles with fresh garlic and red pepper flakes for heat, plus edamame for added protein. This recipe can easily be doubled to serve 2 and use the whole package of noodles. To cut back on sodium, look for ramen varieties with less than 600 mg sodium per serving or use less of the seasoning packet.

This pumpkin spice bread recipe is a snap to pull together. Pumpkin puree and maple syrup add sweetness to help cut down the amount of added sugar while ensuring this healthy loaf stays moist and tender. This easy quick bread is finished off with a sweetened cream cheese spread over the top to complement the spices.

This caprese salad with a patriotic twist marries the flavors of cherry tomatoes and creamy fresh mozzarella with fruity blueberries. A sweet and tangy blueberry dressing served on the side helps pull it all together on the plate. Garnish with fresh basil leaves to round out the summery flavors.

Peanut butter and banana is a classic combo that's even more delicious with the addition of tangy probiotic-rich kefir. Plus, this peanut butter banana smoothie helps you up your veggie servings for the day with a bit of mild-flavored spinach mixed in.

Chipotle chiles, black beans and pepper Jack cheese give a flavorful boost to this zippy vegetarian dinner. We've sped things up by steaming the peppers and using quick-cooking quinoa. We like the look of tri-colored quinoa, but any quinoa you have on hand will work. If possible, choose peppers that will stand upright.

Cauliflower in a smoothie might sound like a deal breaker, but trust us, it's worth it. Not only does it boost your veggie servings for the day, it also makes this peach smoothie even creamier.

To avoid a watery sauce, choose tomatoes that are fleshy and have few seeds. Romas (aka plum tomatoes) fit the bill, but there are plenty of heirlooms with a similar flesh-to-seed ratio. The addition of cherry tomatoes brings a burst of sweetness to the dish.

This pickling liquid gives bright flavor to carrots--try it with green beans or peppers as well.

Shio koji is a fermented mixture of grain inoculated with mold (koji), water and salt that is used in marinades and brines. Chef Ben Bebenroth of Cleveland's Spice Catering loves how it gives this pork shoulder recipe funky umami flavor, while also helping to tenderize the meat. Miso, which also contains koji, is an easier-to-find substitute. Serve with Ginger Pickled Carrots (see Associated Recipe)--their acidity balances the richness of the dish.