Side Dishes

The key to crispy roasted broccoli is high heat, dry florets, and not crowding the pan. The Easy 3-Ingredient Roasted Broccoli here uses just olive oil, garlic, and salt at 400F. The florets go in a single layer so they roast rather than steam, giving you crispy golden edges with a tender center. It is ready in about 00 minutes and works as a side for almost anything.

Aloo paratha is a North Indian flatbread stuffed with spiced mashed potato. It is cooked on a tawa or griddle until golden and is traditionally served with yogurt, butter, or pickle. The Aloo Paratha recipe here is vegan-friendly and walks through the dough and filling step by step. There is also a Gobhi (Cauliflower) Paratha version for a lighter filling with a similar technique.

Cutting cabbage into thick wedges and roasting at high heat is the best approach – it gets the outer leaves caramelized and slightly crispy while the inside stays tender. The Oven Roasted Cabbage Wedges with Wholegrain Mustard Sauce here takes it further with a tangy mustard sauce that pairs perfectly with the natural sweetness of roasted cabbage. It works as a side dish or a light main.

Scallion pancakes are a Chinese flatbread made with a simple unleavened dough rolled with sesame oil and chopped scallions, then pan-fried until crispy and flaky. The layered texture comes from rolling and folding the dough multiple times before cooking. The Scallion Pancakes recipe here is vegan, uses pantry staples, and the technique is broken down clearly for anyone making them for the first time.

This collection has a strong lineup of Indian sides. The Peas Pulao is a fragrant one-pot rice dish that pairs with almost any curry. The Curried Okra Stir Fry and String Beans and Coconut Stir Fry are quick sabzi-style dishes ready in under 20 minutes. The Bitter Gourd (Karela) and Curried Carrots and Potatoes round out the more traditional Indian side dish options.