10 Bright & Flavorful Vegetable Side Dishes for Passover

Introduction

Vegetable side dishes for Passover don’t need to be complicated to be unforgettable. Trust me—I’m Samuel, a husband, dad of two, and kitchen enthusiast who grew up in a family where food meant love, especially during the holidays. Over the years, I’ve learned that some of the best dishes come from the simplest ingredients and a little love (okay, and olive oil).

This year, let’s bring some new favorites to the Seder table. First up: a Roasted Spring Medley that’s colorful enough to make your guests do a double-take. Then there’s my Herbed Zucchini & Mushrooms—earthy, easy, and full of flavor. For a refreshing bite, try the Tangy Beet & Apple Slaw, which looks like a rainbow and tastes like spring. If you’ve got kids at the table, they’ll love the Honey-Glazed Carrots with Dill—they’re sweet, glossy, and just fancy enough to impress Grandma. And for a quick green to balance the matzo ball soup? You can’t go wrong with Lemon-Garlic Sautéed Spinach—tangy, garlicky, and ready in minutes.

Each recipe is fast, fresh, and family-tested. Whether you’re cooking for ten or just want a couple of dishes that won’t stress you out, these veggies will keep things festive—and flavorful.

10 Best Vegetable side dishes for Passover

Dish	Main Ingredients	Flavor	Difficulty	Time
Roasted Spring Medley	Carrots, asparagus, bell peppers, olive oil	Savory, slightly sweet	Easy	25 minutes
Herbed Zucchini & Mushrooms	Zucchini, mushrooms, olive oil, za’atar	Earthy, herby	Easy	15 minutes
Tangy Beet & Apple Slaw	Beets, apple, lemon juice, honey	Tangy, sweet, crisp	Easy	15 minutes
Honey-Glazed Carrots with Dill	Carrots, honey, butter, dill	Sweet, fresh	Easy	20 minutes
Lemon-Garlic Sautéed Spinach	Spinach, garlic, lemon zest	Bright, garlicky	Easy	10 minutes
Crispy Garlic Roasted Cauliflower	Cauliflower, olive oil, garlic, paprika	Savory, crispy	Easy	30 minutes
Moroccan Carrot & Chickpea Salad	Carrots, chickpeas, cumin, lemon, parsley	Spiced, hearty	Easy	30 minutes
Herby Sweet Potato Mash	Sweet potatoes, rosemary, thyme, olive oil	Creamy, herbal	Easy	25 minutes
Cucumber-Radish Quinoa Tabbouleh	Quinoa, cucumber, radish, lemon, herbs	Fresh, lemony	Easy	20 minutes
Balsamic-Glazed Brussels Sprouts	Brussels sprouts, olive oil, balsamic vinegar	Tangy, caramelized	Easy	30 minutes

1. Roasted Spring Medley

Ingredients

• 2 cups baby carrots, trimmed
• 2 cups asparagus spears, cut into 2″ pieces
• 1 red bell pepper, seeded and sliced
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper

How to Make It

1. Preheat oven to 425 °F (220 °C) and place rack in center.
2. In a large bowl, combine carrots, asparagus, and bell peppers.
3. Drizzle with olive oil, sprinkle salt and pepper, and toss until veggies are evenly coated.
4. Arrange in a single layer on a rimmed baking sheet—crowding leads to steaming, not roasting.
5. Roast for 15 minutes, then use a spatula to gently turn veggies for even browning.
6. Continue roasting another 5–7 minutes until carrots are just tender and edges are lightly caramelized.
7. Transfer to a serving platter and serve warm.

Tips & Tricks

• Use parchment paper for faster cleanup and no sticking.
• Let carrots roast a few minutes before adding peppers—they cook at different rates.

Mistake to Avoid

• Overcrowding the pan—results in soggy, steamed veggies, not roasted.

2. Herbed Zucchini & Mushrooms

Ingredients

• 3 medium zucchini, halved lengthwise and sliced into ½″ half-moons
• 2 cups crimini mushrooms, cleaned and halved
• 2 tbsp olive oil
• 1 tsp za’atar or dried thyme
• ½ tsp garlic powder
• Salt & pepper, to taste

How to Make It

1. Heat olive oil in a large sauté pan over medium-high heat until shimmering.
2. Add mushrooms in a single layer—don’t crowd—so they sear and brown, about 2–3 minutes.
3. Add zucchini and continue cooking, stirring occasionally, for another 4–5 minutes, until tender.
4. Sprinkle za’atar (or thyme), garlic powder, salt, and pepper.
5. Stir to coat veggies, cooking 1–2 more minutes until fragrant and golden.
6. Taste, adjust seasoning, then plate immediately to avoid sogginess.

Tips & Tricks

• Dry veggies thoroughly—moisture steals brown color.
• Finish with a sprinkle of fresh parsley or lemon zest for brightness.

Mistake to Avoid

• Overcrowding—causes steaming rather than sautéing and browning.

3. Tangy Beet & Apple Slaw

Ingredients

• 2 large beets, peeled and grated
• 1 Granny Smith apple, cored and julienned
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp honey (Passover-friendly)
• Pinch of salt

How to Make It

1. In a medium bowl, whisk together lemon juice, olive oil, honey, and salt until well combined.
2. Add grated beets and apple strips to the bowl.
3. Use tongs or two spoons to toss gently, making sure each strand is coated.
4. Cover and let sit at room temperature for 10 minutes—this allows flavors to meld and juices to mingle.
5. Taste before serving; if it seems too sharp, add a little more honey or olive oil.

Tips & Tricks

• Granny Smith apples hold up well without turning mushy.
• A quick toss halfway through rest time ensures even dressing.

Mistake to Avoid

• Overdressing too early—beet juice will dilute the dressing quickly.

4. Honey‑Glazed Carrots with Dill

Ingredients

• 1½ lbs carrots, peeled and sliced diagonally (about ¼″ thick)
• 2 tbsp honey
• 2 tbsp butter or Passover‑friendly margarine
• 2 tbsp fresh dill, chopped
• Salt and pepper

How to Make It

1. Place carrots in a pot and cover with water; bring to a boil.
2. Simmer 6–8 minutes, just until carrots are fork‑tender, then drain thoroughly.
3. Return skillet to medium heat; add butter and honey, stirring until smooth.
4. Add carrots to skillet, tossing to coat evenly in glaze.
5. Cook 2–3 minutes, stirring gently until carrots are glossy and warm.
6. Remove from heat; toss in dill and sprinkle with salt and pepper before serving.

Tips & Tricks

• Use baby carrots for even size and cooking.
• Add dill at the end so it retains its fresh green flavor and color.

Mistake to Avoid

• Letting water cling—too much dilutes the glaze.

5. Lemon‑Garlic Sautéed Spinach

Ingredients

• 1 lb fresh spinach, washed and dried
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Zest of 1 lemon
• Salt and pepper

How to Make It

1. Heat olive oil in a large, sturdy pan over medium heat.
2. Add garlic and sauté 30–45 seconds until fragrant—don’t let it burn.
3. Add spinach in batches, allowing each addition to wilt slightly before adding more.
4. Use tongs to toss spinach until completely wilted, about 2–3 minutes total.
5. Remove from heat; immediately add lemon zest, salt, and pepper.
6. Toss again and transfer to a serving dish.

Tips & Tricks

• Spinach wilts quickly—prep everything before adding it to the pan.
• A squeeze of fresh lemon juice can deepen the flavor even more.

Mistake to Avoid

• Overcooking—once wilted, quickly remove to preserve color and texture.

6. Crispy Garlic Roasted Cauliflower

Ingredients

• 1 large head cauliflower, cut into bite-size florets
• 3 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp paprika
• Salt and pepper

How to Make It

1. Preheat oven to 425 °F (220 °C).
2. Toss cauliflower florets with olive oil, garlic powder, paprika, salt, and pepper in a large bowl.
3. Spread in a single layer on a baking sheet, ensuring no overlap.
4. Roast for 20 minutes, then gently flip with a spatula.
5. Continue roasting 5–10 more minutes, until edges are golden brown and crispy.
6. Transfer to a bowl and serve immediately.

Tips & Tricks

• Dry florets thoroughly—moisture hinders browning.
• Preheat the sheet pan in the oven—it boosts crisping from underneath.

Mistake to Avoid

• Baking at a lower temperature—results in soft, soggy cauliflower.

7. Moroccan‑Style Carrot & Chickpea Salad

Ingredients

• 4 cups chopped carrots (about 4–5 carrots)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp harissa or chili powder (adjust to taste)
• Juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• Salt and pepper

How to Make It

1. Preheat oven to 400 °F (200 °C). Toss carrots with 1 tbsp olive oil, salt, and pepper.
2. Roast for 20 minutes, stirring halfway, until tender and lightly caramelized.
3. In a serving bowl, whisk together remaining olive oil, lemon juice, cumin, harissa, salt, and pepper.
4. Add roasted carrots and chickpeas, tossing to coat in dressing.
5. Stir in chopped parsley and let sit 5 minutes before serving for flavors to blend.

Tips & Tricks

• Roast chickpeas separately at 425 °F for 15 minutes to add crunch.
• Taste and adjust seasoning before serving—balance spice, lemon, and salt.

Mistake to Avoid

• Over-roasting carrots—they should be tender, not dry.

8. Herby Sweet Potato Mash

Ingredients

• 2 large sweet potatoes, peeled and cut into 1″ cubes
• 2 tbsp olive oil
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• Salt and pepper

How to Make It

1. Place sweet potato cubes in a pot, cover with cold water, and add a pinch of salt.
2. Bring to a boil and simmer 12–15 minutes, until very tender.
3. Drain and return potatoes to the pot.
4. Mash with a potato masher or fork, drizzling in olive oil gradually.
5. Stir in rosemary, thyme, salt, and pepper.
6. Taste and adjust seasoning, then serve warm.

Tips & Tricks

• Keep some chunks for a rustic texture.
• Add a bit of cooking water if it feels too thick—creamy mash is best.

Mistake to Avoid

• Over-mashing—it becomes gummy.

9. Cucumber‑Radish Quinoa Tabbouleh

Ingredients

• 1 cup cooked quinoa (about ½ cup dry), cooled
• 1 cup diced cucumber
• ½ cup thinly sliced radish
• ¼ cup parsley, chopped
• 2 tbsp fresh mint, chopped
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper

How to Make It

1. Cook quinoa according to package directions; let cool completely.
2. In a large bowl, combine quinoa, cucumber, radish, parsley, and mint.
3. Whisk lemon juice and olive oil together, then pour over salad.
4. Toss gently to combine.
5. Season with salt and pepper; let rest 10 minutes before serving to allow flavors to meld.

Tips & Tricks

• Cool quinoa thoroughly before tossing to prevent wilting herbs.
• Adjust dressing to taste—a little more oil or lemon brightens it up.

Mistake to Avoid

• Mixing herbs too early—they’ll lose flavor if dressed too soon.

For more Quinoa Sides check Quinoa recipes for side dish.

10. Balsamic‑Glazed Brussels Sprouts

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper

How to Make It

1. Preheat oven to 400 °F (200 °C).
2. Toss halved sprouts with olive oil, salt, and pepper in a bowl.
3. Spread in a single layer on a baking sheet, cut side down for crisp edges.
4. Roast 20–25 minutes, stirring once halfway, until golden and tender.
5. Drizzle with balsamic vinegar, toss gently, and roast 2 more minutes to concentrate the glaze.
6. Transfer to a platter and serve warm.

Tips & Tricks

• Thicker balsamic vinegar creates a deeper glaze.
• Give sprouts space on the pan—crowding prevents crisping.

Mistake to Avoid

• Applying balsamic too early—it can burn and become bitter.

Final Thoughts

These vegetable side dishes for Passover bring a delightful mix of color, flavor, and ease to your table. Whether you choose roasted favorites or fresh salads, each dish is thoughtfully designed to be approachable, crowd-pleasing, and practical for busy hosts. Mix and match to create a well-rounded spread that celebrates the season—and gives you more time to enjoy family, stories, and tradition. Wishing you a joyful and flavorful Passover!

Need more Passover recipes! checkout my 20 Easy Passover side dishes.

If you’re ready to add quick-and-tasty baked dishes to your rotation, check out my Hawaiin side dishes.

For more recipes diversity visit my Pinterest.

FAQs About Passover Vegetable side dishes

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