5 Ingredients or Fewer

Raw turnips have a pleasantly bitter bite like radishes, but sautéed they are delectably sweet.

Leeks and carrots both have a natural sweetness that mingles nicely. This is a mild and pleasant side dish, good with pasta, potatoes, and soy dishes.

I like to serve this with curries and grain pilafs. Try it with Long-Grain and Wild Rice Pilaf (page 99) or Fragrant Rice and Cashew Pilaf (page 100).

Here’s an easy way to enjoy a roasted effect with no cutting involved. It’s a good side dish to make while something else, like Shake-and-Bake Tofu, is in the oven (see the menu on page 138). This is one children are likely to go for.

Convenient shredded coleslaw cabbage is put to good use in this simple sauté. Try to use a blend with a little red cabbage and carrot for added color. This makes a good side dish for potato dishes and veggie burgers. Use leftovers on sandwiches with soy “bacon” and deli slices.

This makes an excellent side dish for pasta. See the menu accompanying Farfalle with Mushrooms (page 76).

I’d like to champion these underused (and often maligned) vegetables by urging you to try them roasted. Roots are naturally sweet and become even more so during the roasting process.

Napa cabbage is a leafier relative of bok choy. This is compatible with Asian rice, noodle, and tofu dishes.

A wonderful accompaniment to the salad course of a special meal, served on a separate plate. These also make great “meaty” fillers for burger buns with lettuce, tomato, and your favorite condiments.

This is one of the only vegetable dishes from my childhood in which the vegetable in question (in that case cauliflower-broccoflower is a relatively recent innovation) was not completely overcooked, and indeed, still had a nice resistance to the bite. Now, my kids like it, too.

Served in small side portions, this aromatic preparation complements Asian noodle or rice dishes.

Here’s a colorful side dish to serve with Asian-style rice, noodle, or tofu dishes.

Serve this with the menu on page 194 or with Fruited Bulgur Salad (page 48) and some sliced bell peppers.

This is a variation on the classic recipe more often referred to as “candied yams.” Did you know that calling sweet potatoes “yams” is actually a misnomer? Yams are rarely sold in this country, so quite often, what you see sold as yams are actually sweet potatoes. I make this dish for nearly every Thanksgiving dinner.

I just love sweet potatoes spiced with curry—what a superb fusion of flavors! This and the following recipe will help prove my point.

A traditional side dish is made even better with the addition of sweet potato. The flavors and colors are heightened, and the nutritional quality is enhanced.

The pleasant bite of goat cheese contrasts deliciously with the smooth sweetness of potatoes.

This recipe gives potatoes a Greek-flavored spin. It’s delicious with Warm or Cold Tomato and White Bean Soup (page 15).

This is a great main dish for kids and teens who have a taste for broccoli. This one’s a family favorite, because we all like broccoli so much. For an easy meal, serve with tossed salad and corn on the cob.

A small amount of light cream cheese gives these stuffed potatoes a rich flavor. Serve them with a big tossed salad with chickpeas or black-eyed peas, and some steamed green beans or asparagus.