We all know dinner can be a chore, and it’s easy to only eat the same boring vegetables over and over (or skip them entirely because peas and broccoli are the most disgusting things I have ever tortured my tongue with), but these five are super delicious and super simple. Even if you do a couple of them at a time, it’s easy to rotate them and change them up.
1) Sweet potato fries
Such a favourite of mine! These seemed to randomly gain popularity last year or so (I think I’m gonna blame YouTube for that), but I’m so glad they did because I never used to like sweet potato, but this made me try something different with them. Sweet potatoes are fibrous, extremely rich in Vitamin A, and have lower levels of a variety of other vitamins.
With these, just peel the sweet potato, chop into fries, put in an oven dish with some olive oil, and sprinkle some salt over them before shoving them in the oven for around 25 minutes to half an hour. I personally love using Himalayan pink salt, which is far less processed than table salt and helps lessen acid reflux.
2) Roasted cauliflower
I’m not usually one to go crazy over conventional cauliflower, but done this way it is insanely tasty. Just chop it into its little florets, and put it into an ovenable dish. Put a little olive oil over (not too much), be generous with some lemon juice, and sprinkle some herbs over. Mixed herbs, chopped parsley, whatever you like, just not enough to overpower the cauliflower. Shove in the oven for, again, 25 to 30 minutes – or until it’s browning off nicely. Cauliflower’s high in Vitamin C, as is the lemon juice!
3) Collard Greens
I’ve mentioned these in a previous recipe, just spring or winter greens (obviously spring at this time of year), rather than what most people usually refer to as ‘greens’, like broccoli etc (told you I have a vendetta against broccoli). Collard greens have plenty of Vitamin A, and are high in Vitamin C, calcium, fibre, and more.
How to cook? Tear the leaves from the stalky bit in the middle, rinse them, and put them in a pan on the hob with a little bit of water and some butter, and cook on a low heat for a few minutes until they wilt. Or let some olive oil heat up first, throw in some crushed garlic and cook them that way.
4) Mashed swede with butter
Another one for the Vitamin C, swede also has a bit of potassium. Boil some chopped swede in some water for up to half an hour, just long enough for it to be easy to poke with a knife, drain and mash with a knob of butter to make it just that little bit tastier. It’s so good.
5) Pak choi
This one has an abundance of Vitamin A, Vitamin C, and some calcium, and is great pan-fried in oil. Use the whole leaf, and it doesn’t take longer than a couple of minutes on the hob at a medium heat. Just beware of the spitting.
So there you have it, five super simple veggie sides which will go with a whole host of different meals. These are all fairly cheap, one-pan sides and you can always add your own twist to them – maybe you’ll try the cauliflower with lime juice instead or something! (If anyone does, do let me know how that turns out, I’ve not done it before but now I’m slightly tempted.) Although I will say, I am such a weakling that I find it super hard to cut swede and currently get my parents to do it, but when I go to uni I’ll probably just buy it pre-cut. And go to the gym. I’m shamefully weak.
And on that note, see you next time!