Vegetables don’t have to be boring or basic. You can make them super delicious with a few extra steps. Get your vegetables in with these easy to make side dishes. 


  • Cumin-Citrus Roasted Carrots
  • Roasted Brussels Sprouts
  • Garlic Parmesan Roasted Broccoli
  • Greek Cucumber Salad
  • Sauteed Asparagus with Olives & Basil

Cumin-Citrus Roasted Carrots by The No Meat Athlete Cookbook  

8 large carrots, sliced in ½-inch rounds

¼ cup orange juice

¼ vegetable broth

1 tsp. cumin

¼ tsp. turmeric

Salt and pepper

1 tbsp. fresh lime juice

  1. Preheat oven to 400 degrees Fahrenheit  
  1. Place the carrots in a large baking dish, then add the orange juice, broth, cumin, and turmeric. Season with salt and pepper. 
  1. Bake, uncovered, until the carrots are lightly browned and the juices have reduced slightly, about 30 minutes. Make sure to stir halfway through. 
  1. Drizzle with the lime juice and serve.  

Roasted Brussels Sprouts by

1 ½ pounds Brussels sprouts, ends trimmed and yellow leaves removed 

3 tablespoons olive oil 

1 teaspoon kosher salt 

½ teaspoon freshly ground black pepper 

  1. Preheat oven to 400 degrees F (205 degrees C). 
  1. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack. 
  1. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately. 

Garlic Parmesan Roasted Broccoli by  

24 ounces broccoli florets* 

3 tablespoons olive oil 

4 cloves garlic, minced 

Kosher salt and freshly ground black pepper, to taste 

1/4 cup freshly grated Parmesan 

Juice of 1 lemon 

  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. 
  1. Place broccoli florets in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine. 
  1. Place into oven and bake for 10-12 minutes, or until tender. 
  1. Serve immediately, sprinkled with Parmesan and lemon juice. 

Greek Cucumber Salad by  

2 cucumbers 

4 roma tomatoes 

~1 cup sliced red onions 

1/2 cup crumbled feta 

1/2 cup canned/bottled black olives drained


Greek Lemon Vinaigrette 

1/4 cup olive oil 

1/4 cup lemon juice juiced from fresh lemon 

2 tsp dried oregano 

2 tsp pure maple syrup or honey, sugar 

2 cloves garlic minced 

1/2 tsp salt 

1/4 tsp black pepper 

  1. In a small bow, combine all vinaigrette ingredients and mix well. 
  1. Slice cucumbers, tomatoes and red onions. Drain black olives and slice them in halves. Add everything into a large bowl (a bowl large enough to toss everything easily). 
  1. Drizzle with vinaigrette and toss to combine. Sprinkle with crumble feta. 
  1. Serve and enjoy 

Sauteed Asparagus with Olives & Basil by 

2 tablespoons extra-virgin olive oil 

2 to 3 cloves garlic, finely chopped 

2 pounds medium asparagus, trimmed and cut into 2-inch pieces 

Salt and pepper  

3 tablespoons pitted kalamata olives, slivered 

2 tablespoons chopped fresh basil 

  1. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds.  
  1. Add the asparagus, 1/4 teaspoon salt and some pepper and cook, stirring, until the asparagus is bright green and crisp-tender, 5 to 7 minutes.  
  1. Add the olives, basil and 1/4 teaspoon salt and toss well. Serve. 

What are some of your favorite ways to cook vegetables? Let us know in the comments below! 

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