16 Vegetarian Side Dishes for Passover

Balsamic & Parmesan Roasted Broccoli

These vegetarian Passover recipes make the perfect side dishes for your table. Whether it's a quick side salad or a roasted vegetable medley, these side dishes are healthy and delicious. Recipes like Balsamic & Parmesan Broccoli and Creamy Cucumber, Radish & Tomato Chopped Salad will complete your holiday spread.

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Cucumber & Avocado Salad

Cucumber & Avocado Salad

This healthy cucumber-avocado salad takes just five minutes to prep. Lime juice and fresh herbs boost the bright flavors in this crunchy and creamy salad that's a perfect side dish for grilled chicken, fish or steak. This recipe calls for an English cucumber, which doesn't have to be peeled, but regular cucumbers work well too--just peel them before slicing.

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Balsamic & Parmesan Roasted Broccoli

Balsamic & Parmesan Roasted Broccoli

This healthy side dish recipe couldn't be simpler--or more delicious. Broccoli is roasted until brown and crispy, then topped with Parmesan cheese and balsamic vinegar for a savory and sweet flavor combination that can't be beaten. Try this quick vegetable dish along with chicken, fish or really any main course. It's also great in salads or warm grain bowls. Tip: Preheating the pan helps the broccoli to brown and develop nutty flavors.

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Creamy Cucumber, Radish & Tomato Chopped Salad

A mix of cool, crunchy vegetables gives this healthy salad satisfying bite for a perfect potluck side.

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Sheet-Pan Roasted Root Vegetables

Sheet-Pan Roasted Root Vegetables

One pan is all you need for a heaping pile of nutritious, tender and colorful root vegetables. Whip up this large-batch recipe at the beginning of the week to use in easy, healthy dinners all week long.

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Air-Fryer Asparagus

a platter of air-fried asparagus
Fred Hardy

Use your air fryer to crisp up tender asparagus for a simple and easy side dish. If your air fryer is large enough, you can cook the asparagus in one batch. If it's smaller, cook the asparagus in two batches, keeping the first batch warm as the second batch cooks.

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Wilted Kale with Warm Shallot Dressing

Vinegar is the key to making this sautéed kale recipe special. Look for vinegar that's cloudy--it likely still has some of the mother in the bottle and will give you a sweet acidity rather than a harsh bite. Organic apple cider vinegar is usually your best bet. For the most eye-catching version of this side, use different colored varieties of kale.

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Colorful Roasted Sheet-Pan Vegetables

a recipe photo of the Colorful Roasted Sheet-Pan Veggies on a cooking sheet
Sonia Bozzo

Give your plate a pop of color with these healthy sheet-pan veggies.

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Citrus-Arugula Salad

This easy salad recipe makes a stunning side dish for anything you've got cooking for dinner. The bright flavor of the citrus pairs perfectly with peppery arugula and avocado, plus a bit of jalapeño for a slight kick.

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Roasted Broccoli with Lemon-Garlic Vinaigrette

Resist the temptation to turn the broccoli over while it roasts in this easy recipe. Leaving it cut-side down means you'll get deliciously caramelized results.

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Spinach-Strawberry Salad with Feta & Walnuts

Spinach-Strawberry Salad with Feta & Walnuts

Sweet strawberries, salty feta and crunchy walnuts jazz up a simple spinach salad. The balsamic vinaigrette is incredibly easy; fresh shallots add more zip than you'll find in any commercial dressing.

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Roasted Butternut Squash & Root Vegetables

This easy roasted butternut squash and root vegetables recipe is incredibly versatile. Pile the squash and veggies onto grain bowls, add to sandwiches, toss in soup, serve as a side dish--you name it. Roasting vegetables in the oven gives you 20 minutes of hands-off cooking time to assemble the rest of your meal.

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Maple Roasted Carrots

Maple Roasted Carrots

Roasting brings out the inherent sweetness in carrots--but add a little maple syrup and butter and you have a caramelized vegetable your kids (and you!) will actually want to eat seconds of.

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Blistered Broccoli with Garlic and Chiles

This quick-and-easy broccoli recipe goes well with any protein you're serving and is ready in just 30 minutes. It's charred quickly in a hot skillet and tossed with a lemony hot pepper-garlic mixture.

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Spinach Salad with Warm Maple Dressing

Pure maple syrup, as opposed to artificially flavored and colored "pancake" syrup, is an extraordinary cooking ingredient. Here it adds body as well as rich flavor to the dressing, providing a perfect counterpoint to the smoked cheese.

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Balsamic-Parmesan Sautéed Spinach

Tender spinach with a hint of garlic, Parmesan cheese and sweet balsamic vinegar makes a quick and flavorful side dish. The sturdy leaves of mature spinach hold up best during cooking.

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Olive Oil-Poached Carrots & Shallots

Olive Oil-Poached Carrots & Shallots
Eric Wolfinger

Just like slow-poaching fish in olive oil, Colorado chef-farmer Eric Skokan has found that cooking hearty vegetables the same way is a winner. Not only is the resulting flavor fresh and pure, it gives the veggies a silky texture. Strain the oil (refrigerate for up to 4 days or freeze for up to 1 month) and use it as a base for a richly flavored vinaigrette or for basting fish or chicken.

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