These healthy and delicious vegetable sides are popular for a reason. Our melt-in-your-mouth recipes are the perfect dish that will impress everyone at your table, whether you’re hosting a crowd or dining solo. From our sweet and savory Melting Beets with Feta & Pistachios to classic Garlic-Parmesan Melting Potatoes, you can save all of these to a collection in MyRecipes with a single click.
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Melting Beets with Goat Cheese
Roasting the beets with broth makes them crispy on the outside, yet tender on the inside. Crumbled goat cheese tops these melt-in-your-mouth beets for an easy side dish.
French Onion Melting Onions
Robby Lozano
These melt-in-your-mouth onions have all the flavors of a classic French onion soup. Beef broth makes the onions super tender, while a cheesy panko topping evokes the bread element of the soup. Serve these onions alongside roasted chicken or grilled steak for a winning side dish that just might steal the show.
Melting Sweet Potatoes with Herbs & Garlic
This savory spin on sweet potatoes uses earthy herbs and aromatics to help cut through the sweetness of the spuds, creating a beautifully balanced dish. Leaving the skins on helps the sweet potatoes retain some texture after being roasted, but they work just as well peeled. Look for sweet potatoes that are similar in diameter, which will help them cook at the same rate, and try smoked paprika instead of sweet to give them even more of a savory edge.
Melting Beets with Feta & Pistachios
Photographer: Robby Lozano, Food Stylist: Jasmine Smith, Prop Stylist: Abbie Armstrong
Roasting beets and then adding liquid boosts flavor on the outside and creates a tender, melt-in-your-mouth texture. Crumbled feta cheese and pistachios top these sweet and savory beets for a delicious and easy side dish. Red, golden or Chioggia beets will work well here. No matter which you choose, the orange juice and zest will make them pop.
Marry Me Melting Cabbage
Photographer: Robby Lozano, Food Stylist: Amanda Hostein, Prop Stylist: Keoshia McGhee
We gave Marry Me Chicken a vegetarian twist by replacing the traditional chicken with tender cabbage wedges, all coated in a rich and flavorful sun-dried tomato cream sauce. Sop up every last bit of sauce with a crusty hunk of whole-grain bread, or make it a main dish and serve it over brown rice or whole-wheat pasta.
Everything But the Bagel Melting Potatoes
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
These tender potatoes get a well-browned crust after they are roasted at high heat and absorb the broth that’s added to make them extra creamy in the center. Everything bagel seasoning, featuring seeds, roasted garlic and onion flakes, offers a delightful blend of flavors and a satisfying crunch. Make sure to space the potatoes out in the baking pan—place them too close together and they’ll steam rather than brown.
Balsamic-Rosemary Melting Beets
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless.
These Balsamic-Rosemary Melting Beets are an elegant way to showcase the delicious flavor of roasted beets. Roasting brings out their earthy depth, while a mixture of broth, balsamic vinegar, Dijon mustard and honey adds brightness and complexity. Fresh rosemary infuses the dish with aromatic warmth, and a final swirl of cold butter creates a silky finish.
Melting Butternut Squash with Maple Butter
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Hannah Greenwood.
This melting butternut squash is caramelized on the outside and buttery-soft on the inside. The natural sweetness of the squash intensifies as it bakes, creating a melt-in-your-mouth texture that’s enhanced with sweet maple butter flavor. This simple yet elegant side dish is perfect for fall and pairs beautifully with roasted meats or grain bowls.
Garlic-Parmesan Melting Potatoes
Crispy, buttery, cheesy, garlicky potatoes—what else could you ask for? Serve these melt-in-your-mouth potatoes alongside steak, pork chops, chicken or fish. If you have leftovers, throw them into a breakfast scramble the next morning.
