25 High-Fiber Vegetable Sides for Winter

<p>Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco</p>

Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco

Reviewed by Dietitian Jessica Ball, M.S., RD

From refreshing Caesar salad made with Brussels sprouts to colorful roasted veggies, these high-fiber sides are just the comforting dish you need alongside dinner. These dishes also offer at least 3 grams of fiber per serving from seasonal ingredients like broccoli, beets and sweet potatoes to help you feel full for longer and support healthy digestion. Nutritious recipes like our 10-Minute Broccolini Amandine and Hot Honey Parmesan Carrots pair wonderfully with any flavorful winter main.

Brussels Sprouts Caesar Salad

<p>Jake Sternquist</p>

Jake Sternquist

Cooking the Brussels on the stovetop first gives them a jump-start to becoming brown and crispy without drying out. The roasted flavor of the Brussels sprouts combines with the Worcestershire sauce and Parmesan cheese in the dressing to build the savory profile that Caesar salad is known for.

View Recipe

Hot Honey Parmesan Carrots

<p>Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco</p>

Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco

This sweet side dish turns up the heat with hot honey and lots of crispy Parmesan cheese crisps for a savory note. To make your own hot honey, combine honey and crushed red pepper in a small skillet and bring just to a simmer over low heat. Remove from heat and let cool completely. Stir in apple-cider vinegar to taste. Try this easy method with other veggies like beets, turnips or Brussels sprouts too.

View Recipe

10-Minute Broccolini Amandine

<p>Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless</p>

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Perfectly steamed broccolini seasoned with a nutty, buttery almond topping in just 10 minutes is a side dish that can't be beat. Broccolini is a bit milder and sweeter than broccoli and, because its stalks are thinner, broccolini requires less prep work than broccoli. However, if the stalks are thicker than 1/2 inch, cut them in half lengthwise. Pair this quick side dish with everything from pan-seared fish to roasted chicken.

View Recipe

Colorful Roasted Sheet-Pan Vegetables

Sonia Bozzo
Sonia Bozzo

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

View Recipe

Quick & Spicy Brussels Sprouts with Lemon

<p>Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley</p>

Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley

This quick side dish features a “reverse sear” for vegetables! By steaming the veggies first and then giving them a quick sear, you guarantee tenderness without the risk of burning. Plus, the convenience of using the microwave eliminates the hassle of preparing boiling water and a steamer basket. Quick and easy, all in one!

View Recipe

Beet Salad

<p>Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster</p>

Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster

This simple beet salad recipe uses just a handful of ingredients to create a delightful side dish. Roasted beets add a sweet, earthy and aromatic flavor that shines in this side salad.

View Recipe

Cumin-Lime Roasted Sweet Potato

<p>Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco</p>

Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco

These simple roasted sweet potatoes are tossed with fragrant spices, lime zest and juice. Serve them with roasted pork, chicken or steak for a quick weeknight meal. When roasting sweet potatoes, we like to space them out as much as we can to help them crisp up, which is why the potatoes are divided into 2 pans.

View Recipe

Roasted Broccoli & Cauliflower

Roasted broccoli and cauliflower are perfectly cooked with just the right amount of seasonings and char from the oven. Enjoy this simple recipe for any meal or occasion.

View Recipe

Tea-Leaf Salad

Traditionally, the star of this famous Burmese salad, laphet, is made by fermenting just-picked tea leaves for several months underground. While laphet is starting to be imported, it is still hard to find. This version of tea-leaf salad, using readily available green tea, offers a quick alternative.

View Recipe

Garlic-Butter Brussels Sprouts

<p>Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster</p>

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster

These super-quick Brussels sprouts have a hefty amount of garlic that’s softened by a splash of butter and grated Parmesan cheese. Serve this easy side with roasted chicken, seared pork tenderloin or salmon.

View Recipe

Sheet-Pan Roasted Root Vegetables

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

View Recipe

Red Cabbage Coleslaw

Photographer: Victor Protasio, Food StylisT: Karen Rankin
Photographer: Victor Protasio, Food StylisT: Karen Rankin

This fresh and colorful red cabbage coleslaw is crisp and bright. Dijon and honey balance the flavors of the cabbage.

View Recipe

Winter Salad with Toasted Walnuts

This salad was one of the favorites chosen from over 1,000 salad recipes for our 30th anniversary issue. In 2004, Deborah Madison waxed poetic about winter ingredients, particularly nuts. "In the chill air of winter, nuts move up to center stage as do their warming, substantial, golden oils—so good with winter salad greens and vegetables, such as shaved fennel, all of which are likely to end up in a salad together," she says. Madison suggested using a mix of lettuces that balance each other here—a mild, tender variety, such as Boston, with a more intense and sturdy green, such as escarole, for instance.

View Recipe

Oven-Roasted Squash with Garlic & Parsley

Learn how to roast squash in this healthy recipe adapted from Alice Waters. Look for squash varieties, including buttercup, kabocha or hubbard, at your farmers' market and try them in this tasty side dish.

View Recipe

Sautéed Broccoli with Peanut Sauce

Peanut butter, balanced with a little soy sauce and vinegar, makes a delicious and kid-friendly sauce for broccoli and other vegetables. Giving the broccoli a head start by steaming it before sautéing it with the other vegetables ensures that all the vegetables are nicely cooked at the same time.

View Recipe

Copycat Chick-fil-A Kale Salad

Jacob Fox
Jacob Fox

This copycat Chick-fil-A kale salad has a sweet and tangy dressing coating tender kale and cabbage leaves that have been gently massaged. This salad can sit for an hour or two; just be sure to toss it before serving to redistribute the dressing.

View Recipe

Parsnip-Celery Root Latkes

Swap the potatoes for other root vegetables, such as parsnips and celery root, and you'll be rewarded with fewer calories and more fiber than in traditional latkes. Serve with sour cream and applesauce, if desired.

View Recipe

Smashed Carrots

Jason Donnelly
Jason Donnelly

Smashing steamed carrots coated in curry powder then finishing them under the broiler lets the flavor set in and gives the carrots a light, crispy edge.

View Recipe

Sautéed Leek Mashed Potatoes

In this healthy mashed potato recipe, we flavor the mashed potatoes with leeks lightly sautéed in butter and tangy buttermilk. These mashed potatoes are an amazing side to grilled steak or chicken.

View Recipe

Sauteed Broccoli & Kale with Toasted Garlic Butter

In this easy vegetable side dish, broccoli and kale are drizzled with a butter, garlic and crushed red pepper sauce. Serve this healthy recipe alongside roasted chicken, turkey or ham--or on top of your favorite whole grain, such as quinoa or farro.

View Recipe

Roasted Koginut Squash

Koginut squash is a unique squash hybrid that is smooth and silky like kabocha squash with the rich, sweet flavor of a butternut.

View Recipe

Apple & Pecan Stuffed Butternut Squash

Let this cute little vegetarian stuffed squash side dish steal the show at the dinner table! Butternut squash is stuffed with a sweet and savory filling that gets a crispy finish under the broiler. If you can't find small butternut squash, honeynut squash is a great alternative. Shaped much like a butternut squash (but smaller), the honeynut squash has a deep orange skin and sweet flesh.

View Recipe

Skillet Cabbage with Bacon & Mushrooms

Photographer / Jen Causey, Food Stylist / Emily Nabors Hall
Photographer / Jen Causey, Food Stylist / Emily Nabors Hall

Savoy cabbage, shiitake mushrooms and leeks are braised together in this earthy Italian side dish.

View Recipe

Kohlrabi Slaw with Fennel & Apple

Crunchy, tart and sweet come together in one easy salad. Serve this kohlrabi slaw with grilled pork chops or on a chicken sandwich.

View Recipe

Roasted Delicata Squash & Onions

Roasting intensifies delicata squash's flavor. Seasoned with rosemary and maple, this recipe's great with pork or turkey.

View Recipe

Read the original article on Eating Well.