I’ve always liked certain vegetables, like carrots and broccoli, but when my husband Dave went vegan last year, we started incorporating even more veggies into our diets. One of my favorite ways we’ve found to get creative in the kitchen is with our side dishes, which are really fresh and veggie forward without losing any flavor!
Below are 3 of our current go-tos, which taste great no matter what eating habits, diet or nutritional plan you’re following. Even better, they’re super simple to prep and require just a few healthy ingredients. They’re great sides all year long, but we’ll definitely be prepping them on repeat.
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Garlicky Broccoli and Zucchini
What you’ll need:
- 3 heads of broccoli (or 1 bag of fresh florets)
- 2 zucchini
- garlic salt
- veggie broth or olive oil
Preheat the oven to 425 degrees and slice the zucchini into slim rounds. If you have a head of broccoli, cut it into florets; Put everything in an oven-safe dish, drizzle with veggie broth or olive oil, and sprinkle with garlic salt(we use veggie broth since olive oil comes with lots of extra calories and veggie broth tastes just as great, without the added fat!). Let it all roast in the oven for 25 minutes.