Special Diets High-Fiber Diet Center 25 High-Fiber Vegetable Sides for Winter By Dillon Evans Dillon Evans Dillon Evans fell in love with cooking at a very young age. He remembers the novel experiences of microwaving a bowl of oatmeal without his parents' permission and asking to make his mother's morning pot of coffee. These moments became catalysts for his interest in cooking and baking. EatingWell's Editorial Guidelines Published on February 2, 2024 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Trending Videos Close this video player Photo: Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco From refreshing Caesar salad made with Brussels sprouts to colorful roasted veggies, these high-fiber sides are just the comforting dish you need alongside dinner. These dishes also offer at least 3 grams of fiber per serving from seasonal ingredients like broccoli, beets and sweet potatoes to help you feel full for longer and support healthy digestion. Nutritious recipes like our 10-Minute Broccolini Amandine and Hot Honey Parmesan Carrots pair wonderfully with any flavorful winter main. 01 of 25 Brussels Sprouts Caesar Salad Jake Sternquist Cooking the Brussels on the stovetop first gives them a jump-start to becoming brown and crispy without drying out. The roasted flavor of the Brussels sprouts combines with the Worcestershire sauce and Parmesan cheese in the dressing to build the savory profile that Caesar salad is known for. View Recipe 02 of 25 Hot Honey Parmesan Carrots Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco This sweet side dish turns up the heat with hot honey and lots of crispy Parmesan cheese crisps for a savory note. To make your own hot honey, combine honey and crushed red pepper in a small skillet and bring just to a simmer over low heat. Remove from heat and let cool completely. Stir in apple-cider vinegar to taste. Try this easy method with other veggies like beets, turnips or Brussels sprouts too. View Recipe 03 of 25 10-Minute Broccolini Amandine Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless Perfectly steamed broccolini seasoned with a nutty, buttery almond topping in just 10 minutes is a side dish that can't be beat. Broccolini is a bit milder and sweeter than broccoli and, because its stalks are thinner, broccolini requires less prep work than broccoli. However, if the stalks are thicker than 1/2 inch, cut them in half lengthwise. Pair this quick side dish with everything from pan-seared fish to roasted chicken. View Recipe 04 of 25 Colorful Roasted Sheet-Pan Vegetables Sonia Bozzo Give your plate a pop of color with these healthy sheet-pan veggies. View Recipe 05 of 25 Quick & Spicy Brussels Sprouts with Lemon Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley This quick side dish features a “reverse sear” for vegetables! By steaming the veggies first and then giving them a quick sear, you guarantee tenderness without the risk of burning. Plus, the convenience of using the microwave eliminates the hassle of preparing boiling water and a steamer basket. Quick and easy, all in one! View Recipe 06 of 25 Beet Salad Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster This simple beet salad recipe uses just a handful of ingredients to create a delightful side dish. Roasted beets add a sweet, earthy and aromatic flavor that shines in this side salad. View Recipe 07 of 25 Cumin-Lime Roasted Sweet Potato Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco These simple roasted sweet potatoes are tossed with fragrant spices, lime zest and juice. Serve them with roasted pork, chicken or steak for a quick weeknight meal. When roasting sweet potatoes, we like to space them out as much as we can to help them crisp up, which is why the potatoes are divided into 2 pans. View Recipe 08 of 25 Roasted Broccoli & Cauliflower Roasted broccoli and cauliflower are perfectly cooked with just the right amount of seasonings and char from the oven. Enjoy this simple recipe for any meal or occasion. View Recipe 09 of 25 Tea-Leaf Salad Traditionally, the star of this famous Burmese salad, laphet, is made by fermenting just-picked tea leaves for several months underground. While laphet is starting to be imported, it is still hard to find. This version of tea-leaf salad, using readily available green tea, offers a quick alternative. View Recipe 10 of 25 Garlic-Butter Brussels Sprouts Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster These super-quick Brussels sprouts have a hefty amount of garlic that’s softened by a splash of butter and grated Parmesan cheese. Serve this easy side with roasted chicken, seared pork tenderloin or salmon. View Recipe 11 of 25 Sheet-Pan Roasted Root Vegetables One pan is all you need for a heaping pile of nutritious, tender and colorful roasted root vegetables. Whip up this recipe at the beginning of the week to use in easy, healthy dinners all week long. View Recipe 12 of 25 Red Cabbage Coleslaw Photographer: Victor Protasio, Food StylisT: Karen Rankin This fresh and colorful red cabbage coleslaw is crisp and bright. Dijon and honey balance the flavors of the cabbage. View Recipe 13 of 25 Winter Salad with Toasted Walnuts This salad was one of the favorites chosen from over 1,000 salad recipes for our 30th anniversary issue. In 2004, Deborah Madison waxed poetic about winter ingredients, particularly nuts. "In the chill air of winter, nuts move up to center stage as do their warming, substantial, golden oils—so good with winter salad greens and vegetables, such as shaved fennel, all of which are likely to end up in a salad together," she says. Madison suggested using a mix of lettuces that balance each other here—a mild, tender variety, such as Boston, with a more intense and sturdy green, such as escarole, for instance. View Recipe 14 of 25 Oven-Roasted Squash with Garlic & Parsley Learn how to roast squash in this healthy recipe adapted from Alice Waters. Look for squash varieties, including buttercup, kabocha or hubbard, at your farmers' market and try them in this tasty side dish. View Recipe 15 of 25 Sautéed Broccoli with Peanut Sauce Peanut butter, balanced with a little soy sauce and vinegar, makes a delicious and kid-friendly sauce for broccoli and other vegetables. Giving the broccoli a head start by steaming it before sautéing it with the other vegetables ensures that all the vegetables are nicely cooked at the same time. View Recipe 16 of 25 Copycat Chick-fil-A Kale Salad Jacob Fox This copycat Chick-fil-A kale salad has a sweet and tangy dressing coating tender kale and cabbage leaves that have been gently massaged. This salad can sit for an hour or two; just be sure to toss it before serving to redistribute the dressing. View Recipe 17 of 25 Parsnip-Celery Root Latkes Swap the potatoes for other root vegetables, such as parsnips and celery root, and you'll be rewarded with fewer calories and more fiber than in traditional latkes. Serve with sour cream and applesauce, if desired. View Recipe 18 of 25 Smashed Carrots Jason Donnelly Smashing steamed carrots coated in curry powder then finishing them under the broiler lets the flavor set in and gives the carrots a light, crispy edge. View Recipe 19 of 25 Sautéed Leek Mashed Potatoes In this healthy mashed potato recipe, we flavor the mashed potatoes with leeks lightly sautéed in butter and tangy buttermilk. These mashed potatoes are an amazing side to grilled steak or chicken. View Recipe 20 of 25 Sauteed Broccoli & Kale with Toasted Garlic Butter In this easy vegetable side dish, broccoli and kale are drizzled with a butter, garlic and crushed red pepper sauce. Serve this healthy recipe alongside roasted chicken, turkey or ham--or on top of your favorite whole grain, such as quinoa or farro. View Recipe 21 of 25 Roasted Koginut Squash Koginut squash is a unique squash hybrid that is smooth and silky like kabocha squash with the rich, sweet flavor of a butternut. View Recipe 22 of 25 Apple & Pecan Stuffed Butternut Squash Let this cute little vegetarian stuffed squash side dish steal the show at the dinner table! Butternut squash is stuffed with a sweet and savory filling that gets a crispy finish under the broiler. If you can't find small butternut squash, honeynut squash is a great alternative. Shaped much like a butternut squash (but smaller), the honeynut squash has a deep orange skin and sweet flesh. View Recipe 23 of 25 Skillet Cabbage with Bacon & Mushrooms Photographer / Jen Causey, Food Stylist / Emily Nabors Hall Savoy cabbage, shiitake mushrooms and leeks are braised together in this earthy Italian side dish. View Recipe 24 of 25 Kohlrabi Slaw with Fennel & Apple Crunchy, tart and sweet come together in one easy salad. Serve this kohlrabi slaw with grilled pork chops or on a chicken sandwich. View Recipe 25 of 25 Roasted Delicata Squash & Onions Roasting intensifies delicata squash's flavor. Seasoned with rosemary and maple, this recipe's great with pork or turkey. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit